You can feed a large family with a hearty soup with beans and beef. The main thing is to decide on the recipe for cooking, choosing for yourself the most delicious and preferred option. Each hostess herself must decide what dish will be eaten in her family: soup with canned beans or cooked according to the classical canons of cooking. As usual, we will start with the unfading classics - the recipe for beef and red bean soup.
With dry beans
Here we will use dried beans. Let's see if everything is in our stocks? If suddenly something doesn’t turn out, we buy products:
- beef - preferably with bone - half a kilogram;
- water for preparing the broth - 3 liters;
- carrots - 2 large root crops;
- onions - 2 medium or 1 large head;
- 3 tablespoons of vegetable oil;
- potatoes - 4-5 tubers;
- beans - 200 grams (dry product is meant here);
- salt, pepper, bay leaf and those seasonings that you usually use for soup - we take everything optionally, to taste.
Bean Tricks
Before you start cooking prescription soup with beans and beef, prepare the beans. This, of course, takes a decent amount of time. But if you allocate this time correctly, then preparing this dish is not difficult. What does the preparation of dry beans for cooking consist of.
The very first step is to sort and wash our beans to clean water.
Now pour the beans into a separate deep cup and generously pour cool water, so that it hides them by 3-5 centimeters. We leave everything in this form for at least 4 hours. Better, of course, if the soaking lasts 8 hours. Typically, beans are poured with water at night, and in the morning they begin to cook it. From two hundred grams of dry product, you get a decent amount of raw materials for soup with beans and beef.
Cook beans
The time has come for its preparation. By the way, you can cook beans in advance, for example, per day. But in this case, store the finished, cooled beans in the refrigerator.
Pour into the pan a suitable volume of swollen beans. Fill with cool water. Water covers beans at least 5 centimeters. Set the pan on the stove. After boiling, reduce the temperature. Cook beans for soup with beans and beef for at least an hour. In this case, do not add anything to the water (salt or bay leaf). During such a long preparation, the liquid will naturally evaporate. Just add as much water as you see fit.
An hour after the first boiling, we try the beans for stiffness. For soup, you need ready-made, but not overcooked. You may need to boil the beans for another thirty minutes.
Once it is cooked, drain the water and rinse with a hot clean. Some housewives do not wash boiled red beans, and the soup does not suffer from this. What to do in your case - of course, you decide on your own.
Prepare the vegetables
And now we’ll deal with the transfer of vegetables and potatoes.
We wash the carrots and potatoes and free them from the peel. Peel the inedible onions.
Cut the potatoes into cubes or cubes, as you are accustomed to. Leave it in cool water so as not to darken.
Grate the carrots, temporarily send in a separate bowl.
We chop the bow, as we prefer.
Cook soup
So the moment came when we proceed to the most important stage in the preparation of soup with beef and beans.
First, cook the meat. First, do not forget to rinse it in cold water. It is enough to cook beef for 1.5-2 hours. Do not forget to descale the broth. We take out the finished meat, cool on a flat dish. Remove the flesh from the bone and grind. For now, let’s leave it as it is. We proceed to the next stages of cooking the soup.
Pour potatoes with beef broth. If necessary, add raw water as needed. We pour potatoes into the broth and put the pan on the stove until it boils. Periodically remove the foam.
While the potatoes are boiling, fry the vegetables in a pan with the addition of vegetable oil.
The potato is almost ready. It is necessary to salt the soup and add bay leaf. Then we send here prepared pieces of beef, taken from the bone. Literally three minutes before the dishes are completely ready, pour out the ready-boiled beans and then send the frying of carrots and onions to the pan. We are waiting for boiling. We simmer at a very low temperature and turn off the stove. Soup with red beans and beef is ready. To mix the tastes and aromas of the dish you need to let it brew for another 5 minutes under a closed lid. Serve with sour cream, mayonnaise or herbs.
Beef and Canned Beans Soup
The recipe for a classic soup can be greatly simplified. Mistresses do not always have a lot of time and opportunities for cooking. But there is a way out. You can greatly simplify the process if you cook beef soup with canned beans. The recipe especially helps those hostesses who are not very familiar with a product such as beans, but who wish to try dishes from it.
List of ingredients for cooking
First, examine your stocks, making sure that the necessary ingredients are available in our kitchen. What ingredients do we need:
- beef pulp - 400 grams;
- water - 3-4 liters;
- canned beans (in its own juice) - 1-2 cans. Someone likes the soup to be thick;
- potatoes - 4-6 medium tubers;
- carrots - 1 (large);
- onions - 1-2 heads;
- tomato - 2-3 tablespoons;
- vegetable oil - 3 tablespoons;
- salt and pepper - to taste;
- bay leaf, garlic and other aromatic seasonings - optional and to taste.
Cooking steps
Wash the meat in cold water and get wet from its excess using paper towels. Fill it with water and set in a saucepan to cook. First, the maximum temperature of the plate. After boiling, reduce it so that the beef is cooked evenly. Within one and a half to two hours, we remove the collected scale from the surface.
While the meat is cooked, we will not waste time. We will be engaged in the preliminary processing of vegetables and their preparation. Washing potatoes and carrots. We clean the root vegetables from the peel. Three carrots on a fine or coarse grater. If you like uncooked carrots in the soup, then you can cut it into thin cubes or slices.
We also chop the potato arbitrarily, as we used to do it for soup. Leave for a while in cold clean water.
We free onions from a husk and other unnecessary elements. Shred the onions with medium or small cubes.
The time has come for cooking passerovki. Pour the entire rate of oil indicated in the recipe into the pan. After warming the dishes, pour the carrots here. Fry over medium heat until soft. Now send the onions to it and continue to pass the vegetables until it is golden. Five minutes before the frying of vegetables, put the tomato in a skillet. Stir periodically.
When the meat is cooked for soup, it is necessary to remove it, cool and cut into portions. Put the prepared potatoes in strained broth. Salt, add bay leaf and continue to cook the soup until half-cooked potatoes.
Add the meat slices. Open the canned beans and pour the liquid from it. We’ll send the beans to the pan. Now you can spread and vegetable frying. We are waiting for boiling. We bring the dish to readiness and, having covered with a lid, turn off the stove.
Fragrant soup prepared using accelerated technology (from canned beans) is ready. We give him a few minutes to insist. Serve and enjoy compliments.