You will need
- - 0,5 kg of beef on the bone or of beef;
- - 2 liters of water;
- - 200 g of potatoes;
- - 1 large carrot;
- - 1 medium size onion;
- - vegetable oil for frying;
- - 4-5 art. spoons of buckwheat, rice, pasta, barley or beans;
- - salt and black pepper to taste;
- - 2-3 Bay leaves;
- - fresh herbs.
Instruction
1
Cook beef broth. To prepare the broth, you can use either beef fillet or beef on the bone. Soup of beef pulp turns "light" and bright, and the broth on the bone is more robust, dark and aromatic. Add the beef to the pan and pour the meat with cold water. If you decide to use beef pulp, pre-cut the meat into small pieces that can fit in a spoon. Bring the water to a boil, remove the resulting foam, cover pot and reduce heat to low. Cook the broth until the meat is cooked. It will take 40-60 minutes. If the soup you used beef on the bone, after the meat is cooked, remove it from the broth, remove from bones, cut into small chunks and put back into the soup.
2
Peel the potatoes, carrots and onions from the skin. Chop the onion into cubes, carrots grate. Cut potatoes into medium-sized slices. If the potatoes are small, it can not be cut and put into the soup whole. Saute onions and carrots in a small amount of vegetable oil until they are soft. Add the prepared beef broth chopped potatoes and cook it for 10 minutes. Then add in soup, fried onions and carrots, Bay leaf, spices. Boil the soup for another 10 minutes.
3
Optionally, add to the soup with beef broth rice, pasta, buckwheat, barley or beans. The pasta should be added 5-10 minutes until cooked soup, buckwheat and rice — 20 minutes, barley for 40 minutes, and the beans is better to add already pre-cooked for a couple of minutes before the end of cooking.
4
Ladle the soup in portioned plates, sprinkle with finely chopped fresh herbs and serve.