— Beef soup with potatoes and noodles. This soup is very easy to prepare and tastes simply great. In addition, it is very filling, which is important. To prepare you will need simple, inexpensive ingredients.
Beef soup with potatoes and noodles
For this soup we need a piece of beef, preferably on the bone. With a small streak of fat, for a rich broth. The older the beef, the redder the meat and the longer it will take to cook. Keep this in mind when preparing the broth.
So, let's prepare a delicious lunch: light and tasty beef soup.
Ingredients:
- Beef -400 gr
- Potatoes - 3-4 pieces
- Pasta -80 gr
- Onion -1 onion
- Tomato paste - 1 tbsp
- Bell pepper - 1 pepper
- Spices (bay leaf, peppercorns)
Place the beef in a saucepan and cook the broth for 1.5 -2 hours, depending on whether the beef is young or old.
When the meat is ready, remove it from the pan.
Peel the potatoes and cut them into fairly large pieces. Throw them into the broth. While the potatoes are cooking, prepare the roast for the beef soup.
To fry, finely chop the onion and fry it until golden and transparent. Add peeled and chopped bell peppers and tomato paste or ketchup. Fry everything a little.
We throw any ready-made pasta into the soup; you can also make homemade noodles yourself. We used ready-made homemade noodles.
Throw a handful of noodles into the potato soup. Please note that the noodles increase in size when cooked, so do not add too much, otherwise you risk getting a very thick soup.
Cook the noodles for 5 minutes. Add the prepared roast to the soup, add salt, add spices (bay leaf and peppercorns, maybe a pinch of thyme) and leave to cook for another 2-3 minutes.
Meanwhile, cut the pre-boiled beef into small pieces and place on plates.
Pour the finished soup, you can sprinkle it with finely chopped herbs (dill, parsley).
That's all, beef soup with potatoes and noodles is ready! Delicious, light and aromatic. Your family and guests will be satisfied.
Enjoy your meal!
To be honest, I don’t know what this soup is called. That’s probably what it’s called... I cook it periodically when I have meat on the bone. You will also need onions, carrots, potatoes, mushrooms, bell peppers, dill, parsley, tomatoes, garlic, cumin and chili peppers. For homemade noodles, flour, egg and your efforts. The amount of ingredients depends on your pan and how thick you like your soup.
Place the washed piece of meat in cold water and light a large fire under it. I don’t recommend leaving the “Martin” until you have removed the resulting foam - the broth in most dishes should be transparent (your guests are unlikely to appreciate curdled protein on their plate). When we remove the foam, reduce the heat to low and cook the meat for about 2 hours under the lid.
To make the broth richer and the boiled meat tastier, I always add onions and roots to the meat. (carrots are a must). They are then deleted.
While the meat is cooking, we have time to make homemade noodles. Flour (2 glasses) sifting...
And add salt and 2-3 eggs to it. It’s better not to add water, and then your cooked noodles will retain the dimensions you specified when cutting. The dough mixed with water is softer; in the soup, long noodles tear and increase in size. The dough using eggs alone is a little more difficult to knead and roll out, but the result is worth it.
Can be cut in different ways (at least in squares!)- the main thing is the taste that the rolled out dough will give to your dish. I have my own preferences in terms of shape...
Mushrooms in this dish are not an obligatory component and I add them according to my mood, but they add their own taste to the overall palette. I must admit that I love their taste and add mushrooms wherever I can. Fry chopped mushrooms without salt and pepper in a frying pan to evaporate the water from them, and as soon as we see that there is no water, remove the mushrooms to a plate. We will need a frying pan.
Let the remaining ingredients be pre-cut and peeled.
First, fry the carrots in olive oil over medium to high heat, then add the potatoes and then the onions. (I have both onions and leeks).
When the onion begins to glaze, add the bell pepper.
Zira should be added to the dish before the tomatoes. (I don’t know why the Uzbeks do this, but I heard it somewhere and now I follow this Uzbek “law”) and it’s better to crush it. Hot pepper is an optional component for this soup, and if you have canned pepper, it is better to add it to the plate.
Then add tomatoes and parsley and dill to the dressing. If there is not enough tomato, you can fix it by adding sautéed tomato paste. First remove the skin from the tomatoes by pouring boiling water over them.
Now you can add the meat stock to the roux and let the roux simmer while you're at it. Now is the time to add pre-crushed garlic with the flat side of a knife and then chopped garlic to the dressing. Do not add it in advance - the smell of garlic disappears from long cooking.
Before the meat is completely cooked, add salt to the broth and cook for another 15 minutes. Remove the finished meat, let it cool and cut it into cubes to add back to the soup.
On the question of transparent broth: in fact, it is not that transparent at all - there is simply nothing floating in it.
We ship to (already salted) broth vegetable dressing. Let's boil.
A simple recipe for soup with potatoes and noodles (vermicelli), which can be made with meat (chicken fillet is ideal) or without meat, just with vegetables. An excellent option for a hearty, nutritious lunch, which must include a hot first course. Cooking time – 40 minutes (plus 30-70 minutes for cooking meat).
Ingredients:
- vermicelli (noodles) – 100 grams;
- potatoes – 3 pieces (medium size);
- water – 3 liters;
- chicken (pork or beef) – 500 grams (optional);
- carrots – 1 piece;
- onion – 1 piece;
- bay leaf – 1 piece;
- garlic – 2-3 cloves.
- dill, parsley - half a bunch;
- salt, pepper, other spices - to taste.
Recipe for soup with noodles and potatoes
1. If the soup contains meat, then first you need to prepare the broth. To do this, wash chicken, pork or beef meat and cut into medium pieces (3-5 cm). Pour water into a saucepan, boil, put meat in boiling water and cook over medium heat until half cooked (chicken 25-30 minutes, pork and beef - 60-70 minutes). Periodically remove the foam from the surface.
If the soup is without meat, you can put the water on the fire after chopping the vegetables.
2. Wash the potatoes, garlic and carrots, peel them, then cut them into small pieces (2-3 cm), chop the onion into half rings. Carrots can be grated.
3. Salt boiling water, add potatoes to the pan. Cook for 10 minutes over medium heat.
4. Add onions, carrots and bay leaves. Mix. Cook for another 5 minutes.
5. Put vermicelli into the soup, mix well and cook until tender for 6-7 minutes.
Attention! If you add too many noodles, the soup may thicken after it cools.
6. Chop the washed greens into small pieces.
7. Add pepper, spices, garlic to the pan. Sprinkle with herbs on top.
8. Pour the finished soup with potatoes and noodles into bowls and serve.
Compound:
beef – 300-400 gr.,
potatoes – 4-5 pcs.,
carrots – 1 pc.,
onion – 1 pc.,
garlic – 3 cloves,
noodles – 150-200 gr.,
vegetable oil,
Bay leaf,
salt, black peppercorns - to taste.
Soups are an integral part of every person’s diet, since soups are very beneficial for the digestive tract. There are many recipes for making soups. They come in hearty, light, lean, and others. We bring to your attention beef noodle soup recipe.
It turns out very nutritious and not greasy. Beef noodle soup is very healthy and easy to prepare.
Making beef noodle soup.
For cooking beef noodle soup You need to cook the beef properly. To do this, rinse the meat well, add water and bring to a boil. After 5 minutes, drain the first broth. Then pour the beef meat again with water and put it on the fire. When boiling, remove the foam.
While the meat is boiling, you need to prepare the vegetables. Peel the potatoes, rinse and cut into cubes.
Wash the carrots, peel and grate.
Peel the onion and chop finely.
Peel and chop the garlic.
Break the noodles. You can also use other pasta.
As soon as the meat boils, add salt, bay leaf, peppercorns and half of the cooked onions and carrots to the pan. Cover the pan with a lid and cook the meat until cooked.
Fry the remaining onions, carrots and garlic in a frying pan in vegetable oil.
As soon as the meat is ready, add the potatoes to the pan and cook for another 10-15 minutes.
Then add noodles.
Then add the fried vegetables and cook the soup until the noodles are ready.
ready. Let the soup sit for a while, pour into bowls and sprinkle with fresh herbs. Bon appetit!
I remember the taste of this simple, aromatic soup from early childhood. My grandmother (on my father’s side) is Tatar, and quickly whipped it up from beef with noodles, waiting for our unexpected arrival to visit.
I remember my mother quietly grumbling: “What kind of soup! Even without potatoes...” The contents of the plate were indeed simple: large pieces of marbled beef floated deliciously in a strong transparent broth, on top of cool and thinly sliced homemade noodles. Some finely chopped greens from the garden made the dish even more tempting. 🍲
Of course, it in no way reminded us of the usual soups we ate at home. Mom, tiredly running home from work, immediately cooked a whole pot of pasta, potato and vegetable soup to feed her three men and still have time to do a bunch of other household work.
Many years later, when my grandmother passed away, and the delicious aroma of this simple dish remained only in my memories, I had the opportunity to try this amazing simple soup with beef and homemade noodles again! 👍
Delicious memories
I, then already the father of three children, was visiting my distant relative with my wife in Ufa. Aunt Vosfiya, although she lives in a comfortable apartment in a multi-storey building in the center of the republican capital, cooks the way her grandmother taught her in childhood.
In general, in multinational Bashkiria, home culinary art has absorbed the traditions of many peoples inhabiting it. On one table you can usually see pies with cabbage, echpochmaki, borscht, belyashi, rassolnik, shurpa, jellied meat and much more. 🍱
Masterpieces of different national cuisines, all the most delicious and time-tested recipes, were carefully collected and passed on from mothers to daughters.
When my aunt placed plates of steaming clear broth in front of us, and my nose fluttered from the familiar smell, the image of my grandmother suddenly appeared in my memory. Her white scarf and bright oriental robe, her wrinkled hands and black eyes. 👩
I suddenly remembered the berry pastille, so thin, sweet and sour, which she prepared with her own hands and solemnly served for tea in the winter. And how my brother and I snatched and gnawed this very marshmallow on the sly, to her greatest indignation.
Then I learned from my aunt the name and simple recipe for this delicious dish. Tatar noodles. The composition of this traditional soup also became clear. After all, the ingredients depend not on the nationality of the cook, but on the food resources that the nature around them offered to his ancestors. 🌳
Just as a fisherman’s ear would not be surprised, or a farmer’s rye stew would not be surprising, so rich meat broth with flatbread baked in ash is quite understandable among semi-nomadic peoples.
Our current food resources are also limited to mini markets, chain supermarkets and fast food outlets. We do not need to graze cattle, feed chickens, fish, grow wheat and vegetables for our food.
We can freely acquire all this in our time of food availability. Vegetable garden plots serve us more as a place of rest from the whirlwind of everyday life. But there is also a price that we unnoticed for ourselves paid for this abundance.
The once ordinary homemade noodles, habitually kneaded with coarse flour by hand, dried under the scorching steppe sun in the haze of a fire made from branches and herbs, have now been replaced by store-bought instant noodles. And fresh, organic meat has become rather scarce. Vegetables smell of nitrates, but fish do not smell like fish.
What can we say about time, which has become so scarce!
Naturally, our grandmothers’ recipes also undergo changes. National dishes are now the preserve of expensive restaurants.
Alas, but I, the always busy father of three tomboys who don’t eat pork, some onions, and some nothing at all, obviously can’t cook noodles according to the classic recipe.
And my wife gets no less tired at work than I do. She, poor thing, is also on a diet! No joke! Baked fish and steamed turkey cutlets are already making her sick, let alone torment her with requests for pickles. 👩🍳 Although she cooks more often and tastier than me.️
Therefore, the recipe that I offer you is still not classic Tatar noodles.
This is a simple, quick and delicious beef noodle soup, adapted to our current culinary capabilities, but as close as possible to the original version and tested by the demanding children of yours truly. 🙋
The calorie content of this dish is approximately 450 kcal per 100 grams. This is approximately 40-45 minutes of jogging. However, I am not good at these calories, if you have more experience in calculating them, tell me more precisely, I will be grateful!
Meat selection
Cooking time directly depends on the meat. Traditional Tatar noodles are made from beef or chicken.
There is no fundamental difference in cooking technology. Chicken meat cooks faster, cooking time will be reduced to 30 minutes (for beef - 50 minutes). However, this is a completely different taste.
Frankly, chicken is now quite common due to its cheapness and short cooking time. 🍗 But this is also her minus: she’s already fed up with her. My father-in-law, for example, can’t stand her at all; he ate too much on business trips.
Therefore, if we take poultry meat, then it is better to eat turkey, its taste is not so boring, and the meat is denser and less boiled. In this case, go for the breast, it doesn't have a lot of the teeth-crushing tendons that irritate turkey fans.
As for pork and lamb, it’s not for everyone! Let me just say that the pork broth is cloudy, and the lamb has a specific taste.
I didn’t cook with frog legs and pike heads. However, if you want, try it. As I already said, this does not affect the cooking technology
And now we will cook with beef! 🥩 Which variety should I choose for the broth? In general, there are three types of beef:
Highest - rump, rump, sirloin and breast, sirloin and back;
2nd grade – neck, flank, shoulder and shoulder blade;
3rd grade – cut, front and back shank.
- The neck and cut are tasty, but have a lot of tendon. Suitable for cooking, stewing (soups, broths, minced meat, cutlets, goulash).
- Dorsal part: thick edge with ribs - soft, finely fibrous; thin edge with ribs - great taste; entrecote is the soft intercostal part along the vertebrae. Overall good for everything. Ribs are great for soups, meat for ribs, thin edge for steak. Thick edge - for baking and frying. Entrecote is simply good, this is the famous marbled meat.
- Thick fillet, sirloin - tender meat with thin layers of fat. They go for frying and stewing (cutlets, meatballs, steak, rolls, minced meat).
- Tenderloin, sirloin, is the most tender and valuable part, without streaks and not fatty. They bake in pieces, fry on the grill, prepare shish kebab, roast beef, beefsteak, and azu.
- The bone is soft and tasty meat, the inner part is the most valuable. Goes for everything.
- Rump is a fine-fiber, lean meat with good flavor. Stew, boil, bake (roast beef, cutlets, broths, soups).
- Peritoneum, flank - rough meat, often with bones, fat, films and cartilage. Used for minced meat and for cooking (meatballs, rolls, meatballs, zrazy, soups, borscht, broth).
- The edge is tasty meat with layers of fat. Boil, stew, prepare minced meat (goulash, cutlets, azu, soups).
- Shoulder is a rough, lean meat with thick veins. Boil, stew, prepare minced meat (goulash, steak, azu, roll).
- Brisket is tasty meat, layered, with layers of fat. Boiled, stewed, baked, chopped for stuffing (roasts, soups, borscht).
- Shank, knuckle - lots of tendons, connective tissue, marrow and gelatin. Quite tasty and sticky after cooking. Suitable for slow cooking of broths and jellied meats. The pulp can be used for minced meat.
Somehow all these goulash made my mouth water... So, we need a large piece of soft flesh, preferably without large layers of fat, large tendons, small and flat bones.
Since my family doesn’t like rich, fatty broths, I don’t take marrow (tubular) bones. I prefer the thick end of the back, entrecote, tenderloin, sirloin, rump, rump.
Most likely, you will never reliably know the sex and age of the animal, its health during life, nutrition, and the correctness of slaughter and butchering. But when you come to the seller, you need to know a few mandatory rules when choosing meat. 🐄
In a chain supermarket you are more likely to run into low-quality meat. Here it is either packaged or lies under glass, brightly lit by lamps, artificially rejuvenated with potassium permanganate or cunning mixtures. Sometimes it's not even beef! 🙆♀️
At the market, you have the opportunity to carefully examine, turn, touch and even smell the piece you like. 👃
Its color should be uniform, without dark or whitish spots. A thin dry crust on the surface (but not on the cut) is acceptable; this is natural drying.
The cut should be slightly damp, but not sticky. Sticky mucus is a clear sign of spoilage. But excessive moisture is alarming; perhaps the meat was stored incorrectly. The juice, if any, should be clear and not cloudy.
The meat should be elastic not loose, i.e. When pressing with a finger, there should be no dimples left on the meat. Ice crystals on frozen meat should be clear; if they are pink, it means the meat has been defrosted several times. ❄
With each defrosting and freezing, the meat loses its juice and attractiveness. To “refresh” meat, some sellers use a solution of potassium permanganate; this can be easily checked by attaching white paper to it, on which potassium permanganate will leave pink traces.
Feel free to smell the meat; it should smell like meat, not vinegar and chemicals. Trust your instincts, they will not let you down. 🦁
So, the meat has finally been selected and is about to be boiled for broth.
By default, beef is cooked like this: brisket or thigh - 2.5-3 hours; sacral or shoulder part of the carcass - 2 hours; frozen meat (any part) - 2 hours.
This calculation is correct for a single piece weighing about 2 kilograms. Since our recipe requires 1 kilogram of meat, which we cut into 4 parts, the cooking time is reduced to 30-40 minutes.⏰
The meat will be cooked almost continuously, so we will combine other operations with this process. Accordingly, the total cooking time will take 45-50 minutes.
We won’t cut it into smaller pieces to save time, but more on that below. Advice: in general, the longer the beef is cooked, the softer and tastier it turns out, but we limit the cooking time to 45-50 minutes.
Other Ingredients
A little about vegetables. We will need: onions, carrots and herbs (dill, parsley). Onions will give the broth a pleasant smell, and carrots will give a delicate yellowish color and a slightly sweet taste. 🥕 Undoubtedly, it is better to take them from familiar gardeners or private owners, but at worst, store-bought ones will also do.
The main thing is that the vegetables are firm, healthy, without rot, stains, mold and deep cuts and cracks. The greens should not sag. And you can’t take a shriveled or browned one at all. 🥀
Noodles. From the rich assortment of noodles, I choose “Rollton”. However, it almost became a slogan! I carefully studied reviews and research on various brands of noodles. “Rollton” has its drawbacks, but compared to reviews of other brands, it looks quite tolerable.
A recognized advantage is safety, naturalness and the absence of artificial colors. If you have your own preferences, then please, I do not insist. 😋
A pack of 400 grams is enough for us three times, because... out of six briquettes we will take two. We will also add a secret ingredient to the dish. 😎
Secret because the attitude towards it is ambiguous. If your missus, a dieter, or your mother-in-law, an ardent supporter of a healthy lifestyle, finds out about it, then lectures from them cannot be avoided. We are talking about dry beef broth “Rollton”. Or chicken if you are using poultry. It is sold packaged in 100 gram flow bags.
The ambiguity of attitude towards it is caused, firstly, by the wave of indignation that was once caused by the imported Galina Blanka cubes that first appeared in the USSR. Secondly, it contains such “terrible” components as flavor and aroma enhancers, maltodextrin, flavoring, and dye. 😳
Scary? I don't. Of course, it’s not very pleasant, but just for comparison, read the composition of the sausage in the supermarket and you’ll understand that it’s not the dry broth you need to be afraid of.
However, it is not at all necessary to use it IF you find fresh, environmentally friendly, high-quality meat and vegetables. And you’ll make the noodles yourself, using the freshest ingredients. Yes, yes, life is already not a simple thing, there is no need to complicate it... :)
Straining the broth
Before we get to the recipe, we need to talk about one procedure that we will have to go through when preparing the dish: straining the broth. Its essence is as follows: the broth, passing through a filter, is cleared of any remaining foam, bones and boiled pieces of vegetables to give it transparency. I will give two ways. ✌
In the first method, an ordinary kitchen sieve, metal or plastic, acts as a filter. It can be purchased at any hardware store.
It is conveniently “attached” to an empty pan or jar, into which the broth from the pan in which it was boiled is poured with a ladle. I just beg you, don’t take grandma’s favorite wooden flour sieve, you’ll ruin it and get ragged! 🌂
You can, of course, put oven mitts on your hands (thick kitchen mittens used for contact with hot dishes) and simply pour the broth through a sieve from one pan to another. But this method requires skill and caution. For example, for the first time I poured most of the hot broth on the table, on the floor and on my pants (at the same time I learned how to Irish tap dance). 🕺
If you do this, you first need to practice with cold water by placing an empty container in the sink.
Don't confuse a sieve with a colander. The latter is used to drain the liquid after cooking and rinse the cooked product, such as pasta or vegetables.
Therefore, large mesh or round holes and slits are used for colanders. The sieve is used both for sifting flour and for straining broths, so the mesh in it is fine, sort of like a tea strainer. 🗑
The second method is suitable when there is no sieve at hand. Then a kitchen funnel and gauze/bandage are used. Gauze or bandage is folded into a loose package the size of a walnut and placed in a funnel as a filter.
Prepare a couple of these packages at once: change them if the first one stops letting liquid through. If the funnel has a long handle, you're in luck. More often it is like the one shown in the picture above. In this case, I use pliers to clamp the edge of the funnel instead of the handle.
Next, as in the first method, the broth is poured through a funnel using a ladle from one container to another. There is no need to pour all the broth, pour a little (100 grams) of the last broth, with the remaining foam and small bones settled at the bottom, into the sink.
Young geniuses! If, when hearing the word “filter,” you remembered the jug with a water filter standing in the kitchen, and you decided to conduct some kind of experiment with it and with the broth, then DON’T! It has already been carried out before you, with extremely disastrous results... 🤣
By the way, about the saucepan. We will have 2.5 liters of water, so it is better to choose a 4-liter pan, since in addition to water it will also contain meat and vegetables.
It is better to take a tall, narrow pan, since the meat should float in the water when cooking. When boiling, the water will evaporate (by the end of cooking, about 2 liters will remain) and if the meat “sits” to the bottom, then the part of it that remains not covered with water will acquire a dark, unappetizing color.
Now that we have covered all the organizational details, let’s move on directly to the recipe. 👨🍳
Recipe
The dish serves approximately 4-5 plates. So, we need:
- water 2.5 l.;
- beef - 1 kg;
- carrots - two medium ones (15 centimeters long);
- onion - two medium ones (6-8 centimeters in diameter);
- “Rollton” noodles - two briquettes from a 400g package;
- secret ingredient - 1 tsp;
- salt - 1 tsp;
- a can of your favorite beer.
Yes Yes! It's beer! It is not included in the dish, but is absolutely necessary to give confidence to your actions, especially if you are preparing it for the first time. Of course, if you are already 18 years old 😉
Go! Pour water into a saucepan and place it on high heat. Immediately add salt to the water. While the water is boiling, wash and peel the vegetables. There is no need to cut the onions and carrots into pieces; they will cook whole.
We clean the meat from adhering bones and rinse with cold water. We cut it into four identical pieces and throw it into boiling water. Immediately throw in the onions and carrots. 🥕
We drink half a can of beer. As soon as it boils, turn down the heat so that the water boils slightly, and does not bubble, like a geyser in Kamchatka.
I can already hear how some advanced chefs are indignant, they say, according to all canons, meat should be thrown into a pan with cold water and not salted, so that the harmful meat juice comes out into foam!
But we won’t do that! 😛 Firstly, other advanced chefs assure that valuable protein is lost in the foam, which is not at all superfluous for us. And if the meat is not processed by sellers with all sorts of rubbish (and we discussed this above), then there is no need to get rid of meat juice.
Secondly, and this is a popular observation, meat without juice, and even finely chopped before cooking, becomes dull, loose and tasteless, like goulash.
That’s why we “lock” the juice in the meat by throwing large pieces into boiling salted water. Later, when we take out the cooked meat and cut it into smaller pieces, they will delight us with a pleasant fresh color and beautiful texture. 🍲
Reducing the heat, cook the meat and vegetables for 20 minutes, remembering to remove the foam from the surface of the water from time to time; a tablespoon or ladle will do for this.
Then, carefully, so as not to fall apart, remove the onion. It has already given its juice to the broth, and there is no need to cook it further, otherwise it will fall apart. You can throw it away, or you can leave it to your wife, her taste preferences are constantly changing under the influence of new diets, maybe she will thank you. 💋
If the household does not mind boiled carrots, we will decorate the broth with it. The rest of the carrots can be thrown away or left for your wife 👱♀️
We take the meat out of the broth in a saucer and throw a heaped teaspoon of the secret ingredient - beef broth - into the pan. Let's finish the beer!
Over the next 5 minutes, while the dry broth dissolves over low heat, separate the meat from the bones and cut it into cubes, about 2 centimeters each.
There is no need to make it smaller or larger; the pieces should be noticeably chewy, and not get lost between the teeth or fall out of the mouth. We throw away the bones, there is no need to leave it for the wife: they haven’t come up with such a diet yet, to gnaw on the bones. 🙂
Since the meat is hot, hold it with a fork when cutting, and carry out the procedure itself on a cutting board.
Leaving the meat in the saucer, we strain the broth; we discussed how to do this above. Don't forget to prepare a saucepan or jar in advance into which we will pour the broth.
Return the strained broth to the pan, rinsed to remove any foam adhering to the walls, and put it back on high heat. 🔥
We taste the broth to see if there is enough salt (remember that the Rolton Dry Broth contains a lot of salt, and we also added 1 teaspoon of salt at the very beginning), if there is not enough salt, add some salt (without fanaticism: it is better to slightly undersalt the dish than to oversalt it) . 🍚
We take out two briquettes from the Rollton noodles package. If you throw them into the broth as is, without breaking them, the noodles in the plate will turn out too long and will slide off the spoon. Therefore, we break each briquette over the pan into four parts and cook it over low heat for 3-5 minutes. The noodles should not be overcooked! It will arrive on the plate itself.
During this time, rinse the greens (three sprigs of dill and parsley) under lukewarm water and chop them on a cutting board. We check to see if we've finished the beer, or if there's still a little more. 😃
The final stage: turn off the stove, pour the broth with noodles into plates, throw in pieces of meat. We add mugs of boiled carrots and greens if we are absolutely sure that everyone in the household eats them (some of my friends are mischievous). You can add garlic, fresh onion, and pepper to your plate. 🌶
To the table!
Undoubtedly, the smell of the broth will awaken the children's appetite by this time. And the attractive pieces of meat on the saucer, which they will notice when they run into the kitchen to check what daddy is up to, will warm it up even more 👧
Immediately remove boiled onions and carrots out of sight, out of harm’s way. And don't let children steal meat from the plate, it will kill their appetite.
Cut some bread into thin, beautiful, unusual triangles and place on the table in a bread basket. Remove everything unnecessary from the table and wipe it down. There is no need to light candles, but the atmosphere should be unusual, a little festive 🎉
Last tip: the calorie content of beef broth is not that high, about 20 kcal per 100 grams. Therefore, before throwing noodles into the pan, pour one ladle into the bowl for your wife. And when your beloved comes back from a manicure, present it, slightly warmed in the microwave, and with a pinch of greenery! Mine really appreciates it! 💋
Well, it's time to call the children to the table!
And we have something to treat them to: in a short time we prepared a fragrant and very tasty beef noodle soup! 🥘 This simple dish will not only be remembered by the whole family, but will also prove that you are not a handless consumer of other people's borscht!
A short story about national dishes during a shared meal will further lift your mood and appetite! Enjoy your meal! 🍽
P.S.: Please write if you liked the recipe, because I tried very hard to make this article not only useful, but also interesting 😉
What points remained unclear, what, in your opinion, could be improved or supplemented! In the meantime, I’ll prepare a couple more recipes from my stash for simple and tasty dishes that will allow you to quickly feed demanding children and household members who are hungry after training.
By the way, I will specifically devote one of the articles to how to prepare and appetizingly decorate dull diet dishes for your beloved.
