Almost every national cuisine has its own recipe for beef tails soup. This rich hearty dish is considered a real delicacy and is served in many of the best restaurants in the world. To try this soup, it is not necessary to go to Germany, Spain or Hungary. You can cook it in your own kitchen. How to do this, you will learn from today's article.
Option with zucchini and turnips
Using the technology described below, a very nutritious and aromatic beef tails soup is obtained. It consists of simple and readily available ingredients, most of which are vegetables. This first course can be a great Sunday family dinner option. To cook such a soup, go to a store or market in advance and buy everything you need. In this case, you will need:
- 800 grams of meat and bone beef tails.
- Large onion.
- 250 grams of zucchini.
- A bunch of lemon balm.
- 200 grams of carrots.
- A sprig of celery.
- 200 grams of turnip.
- A pair of carnations.
- 100 grams of thin noodles.
- Salt and spices.
Process description
To prepare a delicious soup of beef tails, the latter are thoroughly washed, poured with cold water and sent to the stove. Half a teaspoon of salt, spices, peeled onion, a little lemon balm, cloves and celery are added to the pan with the meat and bone component. Tails are cooked for an hour and forty-five minutes from the moment the liquid boils. Then they are caught from the broth and the meat is separated from the bones. The liquid itself is filtered, returned to the pan and sent to the stove.
Coarsely chopped lemon balm, circles of zucchini, turnips and carrots are immersed in a boiled broth. All this is cooked on low heat for four minutes. Then, thin noodles and meat are added to the practically prepared beef tails soup. All this is again brought to a boil and immediately removed from the stove. Before serving, the soup is poured into plates and decorated with coriander leaves.
Option with potatoes and bell pepper
This hearty and aromatic dish, which is one of the main assets of Hungarian national cuisine, is often cooked in the winter. It is done for a long time, so before you make beef tails soup, be sure to make sure that all the required products are present in your home. In this case, you will need:
- 400 grams of beef tails.
- A pair of onions.
- 600 grams of potatoes.
- A pair of multi-colored bell peppers.
- Ripe red tomato.
- 2 sprigs of celery.
- Tomato paste, salt, spices and vegetable oil.
Paprika, basil, caraway seeds and bay leaves are usually used as seasonings for preparing this soup.
Sequencing
Washed and dried tails are spread on a hot frying pan, at the bottom of which there is a little vegetable oil, and fry on all sides until a golden crust is formed. The browned product is placed in a saucepan filled with three liters of boiling water, and boiled at minimum heat for two hours, not forgetting to periodically add water.
While the tails are preparing, you can do vegetables. They are washed, cleaned and ground if necessary. Then onions and celery are sent to a hot frying pan with vegetable oil, sprinkled with caraway seeds and basil and sautéed. After a few minutes, add three tablespoons of tomato paste and diced tomato to the vegetables. All mix well and simmer over minimal heat.
After two hours, the cooked tail is removed from the pan, the meat is separated and returned to the broth. Peeled and chopped potatoes are immersed there. Just ten minutes later, strips of bell pepper are sent to the future Hungarian beef tails soup, followed by roasting. A couple of bay leaves and a little salt are added to the pan. All this is boiled for another three minutes and removed from the burner. The finished dish is insisted for half an hour and only then served for dinner.
Red Wine Option
Using the technology described below, a rather tasty and light German beef tails soup is obtained. It contains a minimal amount of ingredients, most of which are vegetables, spices and aromatic herbs. In order to cook such a dish, make sure in advance that at the right time you will find at hand all the necessary products, namely:
- 100 grams of beef tails.
- A couple of carrots.
- 50 grams of turnip.
- Onion.
- Parsley root.
- A teaspoon of potato starch.
- 20 milliliters of quality red wine.
- A slice of lard or butter.
- Salt and spices.
This time, it is advisable to use rosemary, saffron, marjoram, leek, basil, celery and parsley as seasonings.
Cooking technology
The process should begin with the processing of the tails. They are cleaned, washed, cut into joints, poured with boiling water and rinsed with cold water. Then the tails are placed on a baking sheet, greased with lard or butter. Four carrots, parsley root and onion are added there. All this is fried in a preheated oven until a golden crust is formed. The browned products are transferred to the pan, poured with water, covered with a lid and cooked for at least three and a half hours.
Then the tails are removed from the broth and the meat is separated from the bones. The liquid itself is filtered and poured into a pan. Grind the vegetables through a sieve, season with starch, dissolved in a hot broth, and combine with aromatic spices and boiled red wine. Turnips and the remaining carrots are boiled separately, cut into cubes and sent to a pot with meat, mashed vegetables and broth. Almost ready beef tails soup is brought to a boil, sprinkled with chopped herbs and served for dinner.