Beef puree soup recipes. Quick and easy - different versions of the recipe for mashed potato soup

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

Beef soup recipe

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

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

Step 3. Take the finished meat out of the broth, let it cool a little and grind it through a meat grinder several times (pound it a little in a mortar and grind it through a sieve or grind it in a blender with the addition of some broth, depending on your preference).

Step 4. After you have removed the meat from the broth, strain it into a separate saucepan through a sieve.
Grind the boiled aromatic roots through a sieve or simply grind in a blender like onion soup in the same way. Combine pureed vegetables, minced beef and strained broth, place on low heat and season with a piece of butter.

Step 5. Take an egg, beat it a little with a whisk and mix with sour cream. Add the resulting mass to 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 puree soup.

The puree soup is ready and can be served. Bon appetit.

Step-by-step recipes for preparing meat puree soup with various seasonal vegetables, fresh, aromatic herbs and spices

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

8 gr.

7 gr.

Carbohydrates

135 kcal.

Option 1: Cream of meat soup - classic recipe

Classic meat puree soup is not so difficult to prepare, but there is one problem - it ends very quickly, due to the fact that the dish has a pleasant creamy consistency and an unusual delicate taste. Well, when choosing products for cooking, you can easily focus on seasonality and the preferences of family members.

Ingredients:

• Meat on the bone (beef) - 650 gr.;
• Fresh potatoes - 4-6 pcs.;
• Onions and carrots;
• Celery stalk - 3 branches with leaves;
• A bunch of fresh herbs - any, to taste;
• A little vegetable oil;
• Spices and seasonings, fine table salt;
• 4-6 slices of day-old bread;
• A large pinch of sweet paprika;
• A little dried garlic;
• Homemade sour cream - for serving the dish.

Step-by-step recipe for pureed meat soup

Rinse the meat (it is advisable to use brisket for cooking) in running water. You should not cut it, it is best to cook it in one large piece until fully cooked, until the meat begins to fall off the bone. During cooking, after the foam has been removed and the heat has been reduced, you can add not only spices, but also some root vegetables to the broth to enhance the taste.

Wash and peel fresh potatoes, cut them into large cubes, cover with water and leave aside for a while. As for the onions and carrots, it is also tedious to wash and peel them, but you can cut them together with the celery stalks into any arbitrary pieces, because at the end we will still chop the soup.

Fry the vegetables in vegetable oil until they have a pleasant golden color, so that each barrel of vegetables is browned.

As soon as the meat is completely cooked, transfer it to a plate to cool and strain the broth into a clean saucepan. Add potatoes and fried vegetables and simmer over low heat until tender. 5 minutes after boiling the soup, add the meat disassembled into fibers and chopped fresh herbs into the broth.

Remove the finished soup from the stove, cool, and grind well in the bowl of a blender or use a submersible one, so that there are no lumps left and the soup turns out homogeneous. Pour it into the pan, and put the meat puree soup back on the fire, heat until it boils.

While the soup is heating, you should fry the croutons - to do this, cut the bread, season it with dried garlic and sweet paprika and fry in vegetable oil.

Pour the hot soup into bowls, add cool sour cream, some herbs and croutons.

Option 2: Quick recipe for pureed meat soup

Preparing meat puree soup with frozen vegetables will not take you much time, especially if you use chicken fillet for cooking, which cooks very quickly.

Ingredients:

• Chicken fillet - 3 pcs.;
• Potatoes - optional;
• Package of frozen vegetables (any) - 1 pc.;
• A little greenery - at the discretion of the cook;
• Vegetable oil for frying;
• Salt, spices, seasonings.

Cut the chicken fillet into thin strips, heat any vegetable oil in a pan (with a ceramic or non-stick coating) with a thick bottom. Add the chopped chicken and quickly fry it over high heat.

While the chicken is frying, you need to peel and cut the potatoes, transfer them to the meat and wait for golden brown marks on the surface of the pieces.

Pour frozen (you don't need to defrost it first) vegetables into a saucepan, wait until the vegetables are saturated with oil and meat juices, and fill with clean (hot) boiled water to the desired volume.

Wait for the broth to boil, add spices and salt to taste, and cook the soup for at least 20 minutes. Add chopped herbs, cover with a lid and simmer the soup for 5-6 minutes over low heat.

Cool the soup, grind with an immersion blender and bring to a boil again. Pour into plates and garnish with any herbs you like. And, of course, serving thick sour cream and fresh bread with the dish is welcome.

Option 3: Cream of meat soup with mushrooms

An interesting version of a simple and familiar pureed meat soup with mushrooms, which will appeal even to those who do not particularly like the forest gifts of Mother Nature. Thanks to grinding, the dish obtains a delicate creamy consistency and a stunning summer aroma.

Ingredients:

• A small piece of turkey fillet - 250 gr.;
• Fresh potatoes - 400 gr.;
• Mushrooms collected in the forest, for example, chanterelles - 300 gr.;
• Onions - 2 pcs.;
• A pinch of dry basil and oregano;
• A piece of butter - 35 gr.

Step-by-step cooking recipe

Make a light turkey fillet broth, remove it from the broth and cool. During the cooking process, you should definitely remove the foam on the surface, and add spices and seasonings to the broth itself so that it becomes aromatic.

Melt the butter in a clean saucepan and add the chopped butter onions, fry until dark. Wash wild mushrooms. Squeeze them a little to remove excess moisture, cut them, and add them to the onion. While the mushrooms are releasing liquid in the pan, you should season them with salt and spices, then when the moisture evaporates they will be saturated with aromas and tastes.

Chop the peeled potatoes, add to the mushrooms and pour over the prepared turkey broth. Boil the vegetables until the vegetables are ready, add a little dry herbs, cool and chop.

The finished puree soup needs to be reheated on the stove, and you can start tasting the dish.

It should be served with the addition of herbs and thin slices of turkey fillet, or while chopping, add the disassembled meat into the soup.

Option 4: Creamy meat soup with cauliflower and spicy cheese

Cauliflower gives this meat puree soup a special texture, and for satiety, thick and rich chicken broth cooked from the back is used.

Ingredients:

• Chicken back with wings - 1 pc.;
• Packaging of frozen cauliflower - 1 pc.;
• Half a teaspoon of Turmeric or Curry seasoning;
• A teaspoon of dry parsley or herbes de Provence;
• Salt and black pepper;
• 125 ml. regular cream.

Step-by-step cooking recipe

Rinse the chicken body in running water and cook in a large saucepan. Wait over high heat until the broth boils, skim off the foam and reduce the heat to low. The broth should barely gurgle; you can add dry spices and spices, bay leaves, a couple of cloves, root vegetables and fresh herbs.

After a couple of hours, remove the meat from the broth and cool, remove the bones, return the chicken pieces and place them with them. cauliflower. For thickness and volume of the soup, you can add a couple of small chopped potatoes. Boil until done.

Approximately 5-6 minutes before the soup is ready, you should add seasonings to it for a rosy and sunny color, and a little greenery for taste and aroma.

Cool the broth with meat and vegetables, chop, and return to the pan. Add cream and bring to a boil.

The soup is eaten in deep special soup plates (with handles) with toasted slices of yesterday's bread or baguette.

Option 5: Recipe for making pureed meat soup with tender zucchini and minced meat

A very simple, easy to prepare, summer soup to quickly and easily feed the whole family a delicious lunch. Meat puree soup with minced meat and zucchini will be an excellent addition to interesting recipes in your repertoire, especially for cooking in the country.

Ingredients:

• Homemade minced meat from mixed meat - 250 gr.;
• 2-3 small young zucchini;
• 2 small carrots;
• 1 sweet onion;
• 200 gr. new potatoes;
• 3 cloves of garlic;
• A bunch of greenery from the garden;
• A little vegetable oil;
• Country sour cream for serving the dish.

Step-by-step cooking recipe

In a thick-bottomed saucepan, fry the chopped onion, add minced meat and grated carrots. Fry until half cooked, add chopped potatoes, large pieces of fresh zucchini, and cover with clean water.

Pour spices and seasonings into the broth, add herbs and simmer until the minced meat and vegetables are fully cooked. Cool slightly and puree directly in the pan with an immersion blender.

When serving pureed meat soup with minced meat, you should add aromatic green onions, country sour cream and, of course, freshly baked bread.

The variety of potato dishes provides a great opportunity to improvise in the kitchen.

This root vegetable is one of the favorites in our country.

It is very affordable and easy to prepare.

It can be used to prepare not only simple dishes, but also delights of European dishes, such as creamy soups.

Puree soups are a mixture of boiled vegetables and meat that are pureed through a sieve.

Thanks to this consistency, they are easily digestible and accessible to both children and people with gastrointestinal diseases.

People still argue about who was the inventor of cream soup. Many are inclined to believe that France is the mother of pureed dishes, since French chefs are great experimenters in the kitchen.

But scientists find in ancient sources of eastern peoples references to food rubbed through a sieve, to which liquid was added: broth, water or milk. Therefore, a clear answer was never found.

One thing is certain: the name comes from the French dialect.

The benefits of potatoes

The root vegetable is useful due to its composition. With different heat treatments, different amounts of useful substances remain in it. More of them remain during cooking.

The composition of potatoes is rich in glucose, starch and carbohydrates, which are a source of vital energy.

Fiber improves metabolism and helps dishes made from this root vegetable be more easily absorbed by the body, preventing excessive amounts of carbohydrates from being absorbed into the blood.

The root vegetable is rich in protein and its amino acid composition is close to boiled eggs.

Important: The high calorie content of potatoes is a misconception. This vegetable is used in dietary nutrition. The main thing is to cook it correctly!

Advantages

Ground first courses have a number of advantages over their relatives - classic soups:

1. easy and quick to prepare.
2. Good digestibility.
3. Better preservation of nutrients, since there is no need to digest and overcook the components for a long time.
4. Potatoes are highly nutritious and contain a large amount of vitamins and minerals.
5. Ingredients for potato dishes can be purchased at any store.
6. Products for cooking are relatively cheap.
7. Can be used in dietary nutrition.

The principle of preparing all pureed soups is the same. But cooking potato dish differs in that:

• The root vegetable must be cut into cubes before cooking. This is an optional condition, but with this cutting it will cook faster and more evenly;
• the minimum supply temperature is 25 degrees;
• The serving temperature depends on the composition. Puree soups with meat are served at a temperature of 45 degrees, and vegetable soups from 25 to 35 degrees;
• the energy value of a particular recipe also depends on the composition;
• Dishes with meat products are prepared using the broth of the main product.

Recipes

Puree potato soups are versatile, despite the fact that they have a common ingredient.

By adding a wide variety of ingredients you can get a new interesting taste.

These soups can be consumed for both lunch and dinner. It does not necessarily need to be served as a side dish and can only be used as a first course.

The nutritional value of the product allows you to consume it without additional second.

If you are watching your weight and eating healthy, take note of recipes for pureed soups made from various vegetables: (,), or, from,.

Classic or simple

How to cook mashed potato soup simple recipe, described in detail below.

Energy value:

• calorie content - 15 kcal;
• protein - 0.21;
• fats - 1.01;
• carbohydrates - 3.57.

Cooking time 30 minutes. It's quick to prepare and the ingredients are easily accessible.

Ingredients

Basic:

• root vegetable - 700 g;
• cooled boiling water - 850 ml;
• onion - 1 large head;
• sunflower oil - 60 ml;
• spices - to taste.

Additional:

• green onions - 3 arrows;
• parsley - 3 sprigs.

Process

How to make mashed potato soup, watch the video:

Energy value:

• calorie content - 20 kcal;
• protein - 1.78;
• fats - 3.97;
• carbohydrates - 2.3.

Difficulty level- easy to prepare. The ingredients are readily available.

Cooking time- 40 minutes.

Compound

Basic:

• potatoes - 900 gr;
• vegetable oil - 65 ml;
• cream - 300 ml;
• onion - 2 av. heads;
• spices - to taste.

Additional:

• green onions - 4 arrows;
• black bread croutons - 16 pcs.

Technological map

The addition of puree will give a special piquant taste to soups.

Watch the video for preparing potato soup with cream:

You can find a variety of instant creamy soups on grocery store shelves. One of the manufacturers is Faberlic.

Energy value of the product per serving:

• calorie content - 70 kcal;
• proteins - 1.5 g;
• fats - 0.5 g;
• carbohydrates - 15 gr.

Ingredients

Compound:

Additional:

• crackers - 4 pcs. per serving.

Cooking technology

Cooking process:

1. Pour the contents of the sachet into a bowl and dilute with 200 ml of boiling water, stir.
2. After 15 minutes, stir again and decorate with croutons.

Energy value of mashed potato soup with the addition of beef:

• calorie content - 42.7 kcal;
• protein - 3.71;
• fat - 2.09;
• carbohydrates - 2.3.

Difficulty level- cook the broth for a long time, the ingredients are easily accessible.

Cooking time- 2.5 hours.

Compound

Main ingredients:

• beef on the bone - 1.4 kg with bone;
• root vegetables - 6 pieces;
• carrots - 1 root vegetable;
• sunflower oil - 65 ml;
• onion - 1 head;
• cream - 215 ml;
• spices - to taste.

Additional:

• parsley, basil - 3 sprigs each;
• black bread croutons - 75 gr.

Cooking instructions

Energy value of the dish:

• calorie content - 119 kcal;
• protein - 6.18;
• fats - 4.89;
• carbohydrates - 13.5.

Difficulty level

Cooking time- 45 minutes.

Compound

Basic:

• root vegetable - 560 g;
• onion - 1 head;
• garlic - 1 clove;
• sunflower oil - 60 ml;
• smoked meat broth - 1 l;
• leek - 1.5 stalks;
• wild garlic - 1 bunch;
• smoked bacon - 78 g;
• butter - 30 g;
• cream - 100 ml.

Additional:

• bran bread croutons - 80 gr.

Technological diagram

Energy value:

• calorie content - 35.8 kcal
• protein - 1.24
• fats - 1.08
• carbohydrates - 5.15

Difficulty level- average due to the preparation of the dumplings, the ingredients are easily accessible.

Cooking time- 1 hour.

Compound

Basic:

• chicken breast - 250 g;
• potatoes - 3 medium pieces;
• carrots - 1 medium piece;
• onion - 2 medium heads;
• spices - to taste.

For the dumplings:

• flour - 270 gr;
• butter - 45 g;
• egg - 2 pcs.;
• milk - 230 ml;
• salt - 1 pinch.

Additional:

• onion greens - 4 arrows;
• parsley - 2 bunches.

Process

Energy value:

• calorie content - 26.9
• protein - 0.68
• fats - 2.42
• carbohydrates - 3.78

Difficulty level— Easy to prepare, ingredients are readily available.

Cooking time- 40 minutes.

Compound

Basic:

• root vegetable - 530 g;
• chicken breast fillet - 150 g;
• onion - 2 medium heads;
• carrots - 1 medium piece;
• sunflower oil - 53 ml;
• spices - to taste.

Additional:

• croutons - 200 gr.;
• hard cheese - 150 gr.

Process

Important: Croutons and crackers are added to each serving. They should not be added to the pan as they will become soggy.

Watch the video for preparing mashed potato soup with croutons:

Energy value of onion-potato dish:

• calorie content - 20 kcal;
• protein - 0.18;
• fats - 0.81;
• carbohydrates - 3.49.

Difficulty level- easy to prepare, ingredients are readily available.

Cooking time- 40 minutes.

Ingredients

Basic:

• potatoes - 825 gr;
• chicken broth - 0.45 l;
• leeks - 3 stalks;
• butter - 40 g;
• cream - 260 ml.

Additional:

• sour cream - 100 ml.

Process

Watch the video on how to prepare puree soup with leeks and potatoes:

Energy value:

• calorie content - 27.3;
• protein - 1.39;
• fats - 0.72;
• carbohydrates - 3.93.

Difficulty level

Cooking time- 30 minutes.

Components

Basic:

• potatoes - 520 gr;
• onion - 2 heads;
• carrots - 1 pc.;
• processed cheese - 230 gr;
• spices - to taste.

Additional:

• green onions - 2 arrows.

Process

How to make puree soup with melted cheese, watch the video:

Energy value:

• calorie content - 17 kcal;
• protein - 0.1;
• fats - 0.79;
• carbohydrates - 1.24.

Difficulty level- easy to prepare, ingredients are readily available.

Cooking time- 1 hour.

Components

Basic:

Additional:

• onion greens - 5 arrows;
• parsley - 5 sprigs;
• dill greens - 3 sprigs.

Process

1. Finely chop the cabbage. Wash and peel the potatoes. Boil the vegetables until tender.
2. Wash and peel the onions and carrots. Fry in oil. Then put it in a saucepan where vegetables are cooked.
3. Add spices and grind everything until smooth.
4. Return the puree back, adding cream. Boil for 6 minutes, stirring frequently.
5. Pour into deep plates, garnish with herbs.

Useful video on making pureed white cabbage soup:

Energy value:

• calorie content - 178 kcal;
• protein - 1.2;
• fats - 3.54;
• carbohydrates - 11.

Difficulty level- easy to prepare. All components are easily accessible.

Cooking time- 40 minutes.

Compound

Basic:

• root vegetable - 730 g;
• onion - 2 heads;
• sunflower oil - 55 ml;
• garlic - 1 large head;
• butter - 16 g;
• cream - 230 ml;
• spices - to taste.

Additional:

• parsley - 4 sprigs.

Process

Energy value:

• calorie content - 23;
• protein - 1.29;
• fats - 2.28;
• carbohydrates - 4.66.

Difficulty level- easy to prepare, ingredients are readily available.

Cooking time- 40 minutes.

Components

Basic:

• white bread - 7 medium pieces;
• root vegetable - 245 g;
• milk - 157 ml;
• carrots - 1 pc.;
• flour - 60 g;
• spices - to taste.

Additional:

• dill greens - 1 sprig.

Process

Energy value:

• calorie content - 14;
• protein - 0.43;
• fats - 0.21;
• carbohydrates - 2.73.

Difficulty level- easy to prepare, ingredients are readily available.

Cooking time- 30 minutes.

Ingredients

Basic:

• root vegetable - 0.9 kg;
• carrots - 3 pcs.;
• milk - 430 ml;
• spices - to taste.

Additional:

• lean croutons - 16 pcs.

Process

1. washed, peeled root vegetables, chopped into cubes, boil.
2. Wash, peel and grate the carrots. Add to potatoes and cook until tender.
3. Remove the contents from the pan, drain the broth, and grind in a blender.
4. Move the mixture back, adding milk.

   Bring to a boil. Beat the mixture in a blender.

5. Pour into deep cups, garnish with crackers.

Energy value:

• calorie content - 32;
• protein - 1.27;
• fats - 1.84;
• carbohydrates - 3.57.

Difficulty level- easy to prepare, ingredients are readily available.

Cooking time- 45 minutes.

Compound

Basic:

• potatoes - 230 gr;
• onion - 1 head;
• salted lard - 160 g;
• black bread - 230 g;
• sunflower oil - 73 ml;
• water - 1.8 l;
• dill greens - 3 sprigs;
• spices - to taste.

Additional:

• parsley - 3 sprigs.

Process

Energy value:

• calorie content - 43 kcal;
• protein - 2.79;
• fats - 2.72;
• carbohydrates - 3.85.

Difficulty level- easy to prepare, ingredients are readily available.

Cooking time- 1 hour.

Ingredients

Basic:

Additional:

• small crackers - 95 g;
• parsley - 4 branches.

Process

1. Boil the breast in salted water.
2. Remove, cool, cut into small pieces.
3. Chop the washed, peeled potatoes into small cubes.
4. Wash potatoes, onions, carrots, peel, finely chop, add to root vegetables. Cook all vegetables for 20 minutes.
5. Grind vegetables and meat until smooth. Mix with broth.
6. Pour into serving bowls, garnish with croutons and parsley.

Very delicious soups purees are obtained from and.
How to make mashed potato soup with chicken, learn from the video:

Puree dishes are served in soup, broth bowls, plates or cups.

They are a good substitute for main courses.

According to the rules of etiquette, it is customary to place a pie, or dessert, plate next to the soup cup, on which a couple of pieces of bread are placed.

It is advisable to place a bowl of crackers on the common table for guests who need them.

Various foods can be used as decoration:

• boiled egg, cut in half;
• parsley, onion, dill, basil;
• spices;
• crackers from black or white bread. Can be combined;
• grated hard cheese;
• sour cream.

Mashed potato soups are very rich in vitamins and have high energy value. In this regard, these dishes are very nutritious and beneficial for the body, thanks to the easy digestibility of all components.

Step 1: Boil the meat.

Step 2: cook the vegetables.

Step 3: Mix in a blender.

Step 4: Serve.

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

Use mostly fresh vegetables, as they have superior taste compared to frozen ones.

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