Soup is a dish that we eat every day for satiety and health. The first dishes are very different - on a vegetable broth, meat or chicken, beef or cereal, traditional or mashed. Today we suggest you try another dish - stew soup. We will tell you the recipe and tell you about all the stages of preparing a hearty soup.
Basis for cooking, or How to choose a stew
How to cook stew soup? Choose her right. When choosing a product on store shelves, try to carefully examine it:
- the name should read "Braised Beef", "Braised Pork" or "Lamb Braised";
- evenly and all over the diameter of the can the glued label;
- indication of GOST standards - only such a stew is made from natural meat, taking into account all the requirements of the state standard and with its control;
- the jar should not be deformed or with traces of rust - these signs indicate that microorganisms that are harmful or even dangerous to health can be inside.
Pea soup
Ingredients:
- stewed beef - 1 can;
- onions - 1 pc.;
- carrots - 1 pc.;
- sweet or hot pepper (to taste) - 1 pc.;
- tomato (pasta or adjika home) - 2 tbsp. l .;
- vegetable oil - 1 tbsp. l .;
- Lavrushka - 1 pc.;
- peas (dry chopped) - 1 tbsp .;
- ground pepper mixture - 1-2 mill scrolls;
- salt to taste.
How to cook pea soup with stew:
- Rinse chopped peas in cold water. You can take the whole, but it will be soaked for much longer. So, fill a glass of peas with water and leave for half an hour. Then rinse it again and transfer it to the pot for cooking soup. Bring to a boil quickly - cook over low heat with the lid almost closed.
- In the meantime, open the can of stew and pull out the meat. If necessary, cut it smaller with a knife.
- Clean and rinse all vegetables selected for the recipe. Then cut into strips or dice. Fold the slices into a pan, pour oil and passer for softness. Add tomato paste and mix. Remove from heat.
- When the peas are almost ready, add the stew and sauté to the pan. Shuffle and enter the bay leaf. Salt and pepper - use a special store mill with spices. Cook the soup on low heat until cooked. When laying out the first dish on plates, you can arrange it with fresh herbs.
Notice, pea soup with stew is cooked without potatoes. The fact is that peas and potatoes are starchy foods that are undesirable to combine in one dish. Thus, beef stew has become an excellent basis for delicious pea soup.
Potato soup
Ingredients:
- beef stew - 200 g;
- green onion feathers - a small bunch;
- garlic - a pair of cloves;
- carrot - 1 pc.;
- tomato - one medium;
- salt - at will;
- potatoes - 3-4 tubers (no more than 400 g);
- Fresh parsley or dill - a pair of twigs.
How to cook soup with stew and potatoes:
- To start, peel and rinse the potatoes. Cut it into cubes or cubes and leave it in a container of cold water.
- Open the can of stew, cut the meat into pieces.
- Peel and rinse vegetables - onion feathers, carrots and garlic, as well as tomato. Grind it all. Grater carrots, garlic in the press, a tomato with a knife, and chop the onion feathers finely. Leave the last ingredient to finish cooking.
- Pour 2.5 liters of boiled cold water into the pan. Add the stew and bring to a boil. Remove the foam and add the vegetables. Then potatoes (without water from insisting). Stir the mass.
- Simmer the soup with the lid half closed.
- After a quarter of an hour, try it - the potato is ready, which means the soup is ready. Salt and mix. If a lot of liquid boils during the cooking process, add hot boiled water and wait for the soup to boil. Add green onions and mix.
- Close the lid and remove the pan from the heat. Let it brew for a couple of minutes and pour the dish into portions.
- Cut the washed parsley and sprinkle it with hot soup in a bowl.
If you wish, add favorite spices or seasonings to the list of ingredients for soup with stew and potatoes - ground peas of pepper or mustard, a mixture of dried herbs or sets of national spices (for example, uchi-suneli or hops-suneli).
Vermicelli Soup
Ingredients:
- stew - 100 g;
- celery - 150 g;
- carrot - 0.5 pcs.;
- onion turnip - 0.5 pcs.;
- vermicelli - one handful;
- salt and spices - to taste and desire.
How to cook soup with stew and noodles:
- To get started, prepare the vegetables. Rinse and rinse. Cut into strips - this way the dish with vermicelli will look more organic.
- Put the stew in the pan and fill it with cold water - 2-2.5 liters. Bring to a boil over high heat. Then reduce it and put the vegetables in the pan.
- Stir and cook until vegetables are almost ready - it's about a quarter of an hour.
- Pour vermicelli into the soup and cook further. This will not be long, as small pasta quickly becomes soft.
- Salt the soup and add spices to taste. Keep in mind that the stew is a bit salty.
It was noodle soup with stew. The recipe is designed for 4-5 servings. But such a first course is not recommended to cook in large pots. This is because vermicelli, when stored for a long time in a hot, warm or even cold broth, is digested and turns into a thick flour mass. For the same reason, you cannot digest noodle soups.
Soup with Beans and Croutons
Ingredients:
- beans - a handful;
- stew - 200 g;
- carrot - 0.5 pcs.;
- shallots - 1 pc.;
- tomato paste - 2-3 tsp;
- wheat bread - a couple of slices;
- vegetable oil - 1 tsp.
How to cook stew soup with beans:
- Soak the beans for several hours. Put it boil separately in a saucepan. It is better to use a pressure cooker - so the cooking process will be faster.
- In another pan, mix the stew and water (2.5 liters). Put on fire.
- Peel and wash the vegetables. Cut them and add to the meat when the broth boils. Stir and cook the soup.
- In a pan with a drop of oil, passer the tomato paste and put it into the soup after boiling it.
- Next, rinse the boiled soft beans or simply drain the broth from it. It is cloudy and will not add good taste to the first dish. Stir the mixture and cook with the lid almost closed until cooked.
- Cut the bread into cubes and sprinkle with vegetable oil. Bake the pieces in the oven or fry in a pan until rosy.
- Serve boiled soup with croutons instead of regular bread.
Croutons can be made from any kind of bread and not only with butter, but also with spices, grate them with garlic, sprinkle with chopped hard cheese.
Stew Soup with Grains
Ingredients:
- stew - 1 can (tin);
- celery stalks - 1-2 pcs.;
- sweet pepper - 100 g (pieces of pepper of different colors can be);
- carrot - 0.5 pcs.;
- vegetable oil - 1 tbsp. l .;
- millet - a handful;
- salt to taste;
- peas of allspice (or black) - 2 pcs.;
- Lavrushka - 1-2 pcs.
How to cook soup:
- Prepare vegetables for the recipe - peel and rinse celery, pepper and carrots under running water. If desired, you can add onions here. Finely chop the vegetables into cubes or julienne. Put them in a pan and passer with vegetable oil. If you want to give the soup a creamy taste, add a piece of butter to the pan.
- Separately, in a pan, warm the pieces of stew. They can be pre-chopped or left whole.
- Put vegetables, stew in a saucepan and pour hot boiled water. Put on the fire and start cooking.
- Add to the soup bay leaf and peas of allspice - it can be replaced with plain black. Or take other spices to taste.
- If necessary, sort out the millet and rinse it in warm water - this removes excess impurity and starch. Transfer the cereal to the broth after boiling it. Stir and cook further with the lid closed.
- Check the soup periodically. When the cereal grains boil well and the vegetables become soft, add salt to taste. Warm up for another minute and remove the soup from the heat. Let it brew for a couple of minutes under the lid, and it is ready for use.
To add a dish of vitamins, use fresh young herbs for serving. Cut the leaves of parsley, cilantro, dill or green onions smaller and add to the soup when portioning. Greens can also be laid out on a separate plate and put on the table - so each member of the family will be able to season their soup.
If the stew is added to the cold broth, you can use it cold. But if you introduce it into an already almost cooked first course, be sure to warm the pieces of meat with fat in a pan or in a saucepan. This rule is very important. For example, if the soup already has potatoes, and you throw cold stew to it, the pieces of root vegetables will remain tough no matter how long they cook.
Pork soup
Pork stew soup is quite fatty and high-calorie. Therefore, it is not recommended to add extra fats during cooking. For example, do not passer vegetables for dressing the first dish, do not use a lot of starchy potatoes or legumes (in the case of pea or bean soup).
Calories can be reduced in another way - on a cold stew you will see accumulations of white thick fat - remove it with a spoon and do not use when cooking soup.
The rest of the cooking process is no different from previous recipes.
To create a more complete taste, season the prepared soup with a spoon of low-fat sour cream.
Cooking options
The most diverse can be stewed soup. The recipe is simple. But there are still cooking options:
- in the oven in a ceramic pot - the soup is thick;
- in a slow cooker - for those who have little time to cook, the apparatus will do almost everything for you.
How to store?
Keep the stewed soup in the refrigerator (recipe see above) in the bowl in which it was cooked. If it is necessary to heat a small portion, put a few soup ladles in another saucepan and heat. So you won’t boil the whole pot every time - the main soup will remain tasty and healthy.