Potato soup with meat is one of the most versatile and simple ways to quickly feed a large family or guests. The dish is rich and thick, incredibly tasty, and it looks very attractive. The meat that gets into the soup is pre-fried, so it turns out so tender, literally crumbling into pieces from a single touch. This option is guaranteed to appeal to all your friends and relatives, they will regularly ask you to cook it many more times.
Recipe Features
For potato soup with meat, it is recommended to choose simple, inexpensive and affordable ingredients for everyone. After all, this is home-made food, so it should be tasty, satisfying and nutritious, but at the same time not to hit hard on the wallet. Most of the ingredients that are needed to prepare this dish are always at hand for any housewife in the kitchen.
Already experienced cooks advise to take about 200 grams of pork for a 2-liter pot of potato soup with meat. Such a small amount should not surprise you, so much pork is enough to get a satisfying and rich broth. In addition to meat, in this dish there is a large number of vegetables, in particular, onions, carrots, as well as herbs, bay leaves, various spices. Please note that no pasta or cereals need to be added. Potato soup with meat comes out absolutely balanced in taste and does not need any additional ingredients.
By the way, it will take a lot of time to prepare this soup, you need to be prepared for this. The meat itself needs to be cooked long enough to make it really soft. In addition, it is recommended to pre-fry it for an appetizing color. Yes, and potatoes, in order to achieve a state of friability, should be cooked for about 45 minutes.
Cooking Meat Dish
For a recipe for potato soup with meat, we need:
- 200 grams of pork pulp.
- Bulb.
- Carrot.
- 7 potatoes.
- 2 liters of water.
- Bay leaf.
- 5 tablespoons of sunflower oil.
- Greens.
- Salt and ground black pepper.
The recipe for potato soup with meat is as follows. Thoroughly wash the meat, cut into small cubes, about three centimeters in thickness. Pour sunflower oil into a heated frying pan and spread the meat. Fry over medium heat for about five minutes, until the meat becomes slightly rosy.
In parallel, peel the onion, finely chop it and pour it into the pan, fry the onion and meat for a couple of minutes, until the onion becomes golden.
We transfer the meat to a pan with water, season with bay leaf. Cook for about an hour on low heat from the moment the water boils. During this time, cut the carrots into small cubes and rub on a coarse grater, fry it for several minutes, constantly stirring with a spatula. When the broth is ready, pour the fried carrots and chopped potatoes into it. Cook for another 45 minutes. After that, pepper, salt, decorate with fresh herbs.
The dish can be served on the table.
Meatless soup
There is also a vegetarian version of this dish. For potato soup without meat, take:
- 4 potatoes;
- a bunch of celery;
- onion;
- 400 ml of vegetable broth;
- carrot;
- 100 grams of cheese;
- 100 ml cream;
- ground black pepper and salt to taste.
Cooking process
For a recipe for potato soup without meat, boil the potatoes in their uniforms for about 25 minutes. Once it has cooled, peel it. Cut it into small pieces, and grate the carrots on the largest possible grater.
Grate the cheese, it is best to take Cheddar, wash the onions and finely chop it. Wash and dry the celery with paper towels, and then finely chop too.
Fry celery and onions in vegetable oil, so that the latter becomes a golden hue. Put carrots and potatoes in a pan, send onions and celery to the same place. Pour all the vegetable broth, adding pepper and salt as much as you think is necessary, here you can completely and completely focus only on your own taste.
After turning on a small fire, boil the vegetables until the broth boils. Then pour the grated cheese into the soup and cook until it is completely dissolved. Pour the required amount of cream into the pan, mix thoroughly and cook for another three minutes.
Only then remove the pan from the heat. Using a blender, make the soup turn into a thick mass. This process is also called pureeing. Its degree can be adjusted at its discretion.
Garnish with herbs, serve the soup on the table.