Classic beef soup with potatoes recipe with photo step by step

Important! Whether or not the amount of water for the soup is indicated in the recipe, it’s best to go by your own preference (thick or thinner soup you like), as well as the size of your pot and the products taken for cooking. Do not forget that the author has his own opinion on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not boil the whole pan at once. Make soup for tasting – for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one glass per serving – if the soup is planned to be very thick, up to 1.5-2 glasses – if more liquid. Do not forget to take into account that some of the liquid will boil away during the cooking process. By tasting a small portion of the soup, you can adjust both the amount of liquid and the proportions of the ingredients to your liking. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye”.

For cooking, it is better to use filtered or bottled water that is neutral in taste. If you use tap water, be aware that it can give the dish an unpleasant characteristic aftertaste.

Beef can be replaced with any other type of meat that you like better. But keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. Pork and lamb tend to be fatter than beef, while chicken or turkey are leaner. At the same time, the cooking time depends not only on the type of meat, but also on what part of the carcass is used and how old or young the meat is.

#Classic #beef #soup #potatoes #recipe #photo #step #step

Add a Comment

Your email address will not be published. Required fields are marked *