Soup puree beef potato. Meat soup-puree from beef. Puree soup - the best recipes

Step 1: boil the meat.

Soak the meat in water, cut into small pieces. Put the pan on the stove with about two liters of water, bring to a boil and put the meat. Boil over low heat until half cooked for about twenty, thirty minutes (the time depends on the type of meat chosen). After the meat is boiled, put it on a plate, and strain the broth.

Step 2: Cook vegetables.

Rinse vegetables thoroughly, peel and cut (how to cut, there is not much difference). Bring the broth to a boil and add vegetables to it. It should cook for about ten minutes.

Step 3: Mix in a blender.

Cut the meat into small pieces and add to the broth with vegetables. Bring to readiness and three minutes before completion, add garlic and herbs, salt. After, using a blender, grind, add cream, mix, and heat on the stove without boiling.

Step 4: serve.

As we said earlier, any decent food is a feast for us and our stomach. And what is a holiday without proper decoration. Before serving the dish to the table, you can pour it into bowls, decorate with greens, cut lemon slices and then serve. You can serve pre-baked crackers for soup, this will be the same good addition. Then you can serve. Bon Appetit!

In some cases, someone prefers not to mix the meat with the soup in a blender, but cut into pieces and add to the plates.

Use mostly fresh vegetables, as compared to ice cream, they are superior in taste.

In this recipe for making puree soup, you can use such types of meat as pork and beef.

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Puree soup is very gentle in texture, making it ideal for children and the elderly. You can cook it from any vegetables, meat, fish, cereals, but one of the most useful is meat soup-puree. Learn how to cook meat soup!

You will need to take

meat;
water;
bell pepper;
potato;
carrot;
parsley root;
butter;
flour;
cream;
crackers;
greenery

Instruction

1. Choose only fresh meat, preferably chilled. If you are making puree soup for a child, try to find veal, chicken or rabbit meat, any other types of meat are also suitable for adults: pork, chicken, beef, lamb.

2. Rinse the meat and cut into small pieces. The larger the piece, the longer it will cook, but its taste will be richer. Put the meat in a saucepan, pour cold water and put on fire.

3. Wait until it boils and remove the rising foam with a slotted spoon. Salt the broth. Cut one onion in half, coarsely chop the carrot and parsley root - put the vegetables in the broth. You can use these vegetables in the future or remove them from the soup - in this case, they will only add flavor to it.

4. When the meat is soft, put it on a plate and strain the broth. Grind the pieces of meat with a meat grinder or blender (if you are using an electric appliance, wait until the product has cooled beforehand). For baby pass the meat through the meat grinder twice.

5. Depending on your preferences, add vegetables to the broth, cook them until tender, then also puree with a blender. Some vegetables can be left unchopped to decorate the dish.

6. Gradually pour in the broth into the mashed meat and vegetables, while continuing to whisk. It is best to pour it in parts until the puree soup reaches the desired consistency.

7. Fry 1-2 tablespoons of flour with butter and add to the soup, pour a quarter cup of heavy cream into it. Thoroughly beat the resulting mass. If you are preparing meat soup for adults, add various spices to it.

8. Serving puree soup on the table, decorate it with fresh herbs. Very handy will be small rye crackers fried until golden brown, pour a few pieces into the center of the plate. You can also add sour cream whipped with egg.

Bon Appetit!

This gourmet dish meat soup is easy to prepare and does not require a lot of products. Beef soup recipe step by step. The dish perfectly restores strength, as well as veal broth, which is prepared at home.

beef soup recipe

Step 1. Before you start cooking our soup, inspect a piece of beef tenderloin for the remains of small bones in it, they must be removed, if any.

Step 2. Then the meat is washed under cool, running water, divided into several parts, put in a small saucepan, poured with cool water and put on fire. Remove scale after the water boils.
Subsequently, after you remove all the scale, you need to add aromatic roots - parsley, carrots, onions, celery stalks, salt.
When the meat is boiled a little until half cooked, add five, six peas of black pepper, a couple, three bay leaves and continue to cook the meat until it is fully cooked.

Step 3. Remove the finished meat from the broth, let it cool down a bit and scroll through the meat grinder several times (push a little in a mortar and grind through a sieve or grind it in a blender with the addition of some broth, as you like).

Step 4. After you have pulled the meat out of the broth, strain it into a separate saucepan through a sieve.
Grind boiled aromatic roots through a sieve or simply grind in a blender like onion soup in the same way. Combine the pureed vegetables, rolled beef and strained broth, put on a small fire and season with a piece of butter.

Step 5. Take an egg, beat it a little with a whisk and mix with sour cream. Enter the resulting mass into the broth with beef, stirring constantly.
At your request, you can cut some of the meat into oblong pieces, fry them until golden brown in refined oil and put them in our beef soup.

Soup puree is ready, you can serve it to the table. Bon Appetit.

Puree soup is considered by many to be a frivolous dish, but in vain. The most common puree soup in our country is accidentally overcooked pea soup. Some housewives can’t even think of turning a “normal” soup into puree soup. And it’s completely in vain, because puree soup is very satisfying, fragrant dish, which is not ashamed to serve to guests. In many national cuisines puree soup takes its place of honor: in France it is mushroom or onion soup or broccoli soup puree, in Mexico - tomato gazpacho, in the USA - pumpkin puree soup.

Vegetables are most often used to make puree soup, but no one forbids you to add legumes, cereals, fish, poultry or meat to your soup. In addition, milk, cream or butter are often found in the recipe - with them, the puree soup becomes especially tender and velvety. Finely grated cheese hard varieties adds spice, dry white wine adds new flavors, and small crackers that can be poured directly into a plate crunch so deliciously!

Cooking puree soup is somewhat different from boiling regular soup. Vegetables are pre-cut into pieces and stew in a thick-walled bowl for butter until soft. After that, wine is added (if necessary), heated until the wine has evaporated by about half, pour in the broth (vegetable, fish, chicken or meat) and bring to a boil. Then reduce the fire and simmer until cooked. Vegetables should be soft, but not overcooked. Then the vegetables are rubbed through a sieve or mashed in a blender, returned to the pan and the broth is added if the soup is too thick. Only after that soup puree can be salted and seasoned. When serving, the puree soup is decorated with greens.