Features cooking beef first courses

In order for the beef in the soup was soft, it must be cooked for at least an hour and a half. The most popular beef soups: potato, soup, shurpa, borscht.

It is important to choose the right beef meat for soup. Veal has delicate pulp, and in an adult animal the structure of meat fibers is rather coarse. For the soup is suitable golden mean between these types of meat. It is best to take the pulp of a one-year-old bull (or an animal not older than 3 years), since this product is very nutritious and healthy. This meat has a rich red color.

To get rich broth, it is recommended to take the meat on the sugar bone. The most common use for soup is beef ham, slicing, edge trimming, rump, brisket, rump, dipstick, periter, peritoneum, neck and neck.

When choosing beef on the market, you need to be very vigilant to buy really good meat. If a puddle of water is visible around the meat on the counter, this means that the beef is marketed by spraying, since the meat itself has already begun to deteriorate, which is reflected in its external characteristics. If the meat piece seems dryish, do not worry about it. This will not affect the quality of the goods.

You can not buy cheap beef, as a quality product can not cost a penny. The first thing you need to pay attention to before buying meat - its appearance. The color of the product should be uniform, bright red, without greens or darkening. Dark red meat indicates product staleness. Fat layers must be white, without a touch of yellowness. There should be no dry crusts on a good product.

The smell of meat should emanate pleasant, without foreign impurities in the form of onion flavor, smell of vinegar or seasoning. If you feel any of the above odor, it means that the meat is no longer fresh and they are trying to “reanimate” it for a quick sale. If the beef has no smell at all, this indicates that the animal was raised using chemical growth stimulants, such a product is very dangerous for human health. If you feel the smell coming from the beef, such meat is also forbidden to buy.

According to tactile sensations, the meat should be elastic. Loose structure, moisture and stickiness on the fingers - a sign of deterioration of the product. If you poke your finger in the beef, you will see that its structure is aligned again - you have high quality meat. If the hole has remained - the meat is not the first freshness and, in any case, no matter how you cook it, it will be tough.

If you decide to purchase frozen beef, pay attention to the sound that occurs when tapping a piece of meat, evenness of cut and shade. If the meat becomes bright when you touch it with your finger, then you have a fresh product.

To cook a delicious soup based on beef, you need to know a few culinary tricks. Meat should be thoroughly rinsed under cold water, remove the tendons and films. Putting the meat for cooking is necessary in cold water. After removing the foam and re-boiling water is recommended to change to avoid eating toxins and other possible impurities. If you want to get a lighter version of the first dish, the meat must be immediately poured with hot water and put on medium heat.

If frozen beef is used for cooking, it must first be defrosted, but not in the microwave oven or at room temperature, but in the refrigerator. Gradual defrosting will preserve the quality of the product, almost indistinguishable from chilled meat.

To make the first dish more nourishing, it is better to take a small pot. Putting in a container products must be strictly in the same sequence as in the recipe, then they will be the desired consistency at the end of cooking, and not "porridge".

Beef is cooked for a long time - about 2 hours. During this period of time one kilogram of meat will become soft. It is better if the meat will be cooked not by one big rump, but will be divided into several pieces. The cooking time in this case is also significantly reduced - about 50 minutes. Even if you are cooking soup from simple beef semi-finished products or meatballs, the above time period is minimal for cooking beef-based meat soups.

Beef first courses have long been famous for their multi-variant. An interesting recipe for beef soup with beans. The latter can be in the form of canned or fresh (you need to boil until half cooked before putting in the soup).

Products:

• beef - 0.4 kg;
• carrot - 1 pc .;
• red beans - 0.2 kg;
• potatoes - 5 pcs .;
• onion head - 1 pc .;
• vegetable oil;
• pepper, salt.

Cut beef, cook until half cooked. Slice the potatoes, add to the beef broth, then add the beans.

Rub carrots, finely chop the onion, fry together until golden brown, add to soup. Season with pepper, add salt and cook until ready.

The taste of beef soup with mushrooms (or other sort of mushrooms) is unusual. In order to fight off the strong taste of mushrooms, they must be boiled in a large amount of liquid in advance.

Required Products:

• mushrooms - 0.2 kg;
• potatoes - 4 pcs .;
• beef - 0.3 kg;
• carrot - 1 pc .;
• onion head - 1 pc .;
• salt pepper.

Beef chop, cook. Chop the potatoes and add to the soup. Fry onion cubes, grated carrot and mushroom slices. Put the frying in the soup, add seasoning. Serve the dish is recommended with greens and sour cream.

Quick and tasty, you can cook it hot with beef and peas. In the original, beef ribs are used, which saturate the soup with a unique aroma and taste, but if you are not used to eating this part of the carcass, take a beef fillet. In addition to meat (600 g), you will need the following products:

• peas - 1 cup;
• potatoes - 4 pcs .;
• carrot - 2 pcs .;
• dill - a bunch;
• onion head - 1 pc .;
• salt pepper.

Meat chop, cook for 60 minutes. Carrots and onions quickly spasserovat. Cut the potatoes.

Put the peas in the prepared container, pour in 400 ml of water, cook until the liquid is completely absorbed. Put peas and potatoes in the soup. Add spiced vegetables and cook until ready.

Delicious and hearty soup is obtained on the basis of beef broth with the addition of rice noodles. The rice component makes the dish very tender. To cook this Asian dish you will need:

• tomato - 1 pc .;
• white wine - 1 tbsp. l .;
• rice noodles - 100 g;
• sugar - 0.5 tbsp. l .;
• cabbage - 100 g;
• garlic - 1 slice;
• onion head - 1 pc .;
• seasoning "four spices" - 1 tbsp. l .;
• vinegar - 1 tbsp. l .;
• Ginger - 30 g;
• soy sauce - 1 tbsp. l .;
• beef - 0.2 kg.

Scald the tomato, remove the skin, cut the core and cut the vegetable into small cubes. Onions, too, cut into small squares, and chop the garlic with a press. Ginger grate, chop cabbage.

As soon as the water boils, add tomato, garlic, ginger and onions. A little later, pour in the wine, add spices, sugar, soy sauce and vinegar.

Cut the meat into cubes, fry until ready, put to the rest of the ingredients. Add cabbage and noodles. Boil until cooked ingredients.

One of the classic soups - soup with beef. Preparing this dish a little more than 2 hours. And the caloric content of this soup is only 66 kcal per 100 g. If you add a little sour cream to the dish, it will become slightly more nutritious.

To cook soup, you need:

• water - 2 liters;
• beef with bone - 2 pieces;
• cabbage - half of the head;
• potatoes - 4 pcs .;
• carrot - 1 pc .;
• onion head - 1 pc .;
• Bay leaf;
• hops suneli;
• tomato paste - 2 tbsp. l .;
• salt;
• seasoning.

Put the beef in the prepared container, add water. Add lavrushka and cook for 60 minutes. Carrot grate, onion to make cubes. Chop the cabbage, chop the potatoes into thin strips, add to the meat broth. Leave to boil for 10 minutes. Then add the remaining vegetables. After 6-8 minutes add pasta, spices, salt and pepper. Mix the soup well. After 2-3 minutes, turn off the soup, let it brew for 30 minutes.

If the beef soup is served to a large number of guests, it is recommended to use tureens. This means that the saucepan is placed on the common table, a pouring spoon is placed on the platter on the platter. Each guest pours the soup himself based on personal needs. If the soup is designed for a small number of people, it can be served in a bouillon cup (with two handles) on a saucer or plate. The temperature of the dish when serving should be 75 degrees. Additionally served patty plate with croutons, pies, pie.

Borscht, rassolniki and cabbage soup in beef broth, when served, is filled with sour cream and greens. These ingredients can also be served on a separate plate. Garlic dumplings are served on a pie plate to borscht, pickled pies and a pie for pickles, and soup or cakes to shchi.

Borscht or soup can be served on the table in ceramic pots. Solyanka with beef served to guests in deep plates. On a separate plate served finely chopped greens, a slice of lemon, sour cream, olives, olives.

According to the norms of SANPIN, soups are classified as quickly perishable dishes. If you follow the official instructions, then all liquid meals should be consumed within 3 hours from the time they are ready.

If the product has been cooled and refrigerated (2-6 C), then its shelf life is increased to 18 hours.

If you follow not the instructions, and life standards, then the maximum shelf life of the soup in the refrigerator is 72 hours. In the freezer, the soup (without the thick part) can be stored for up to six months at a temperature of -15 - 17 ° C. In order to cool the product for freezing faster, you need to put the pot with the soup in a basin with cold water and ice cubes. Chilled broth pour in special containers of plastic or silicone. On each container stick a piece of paper with the number of freezing.

In order for the soup not to deteriorate prematurely, the temperature in the refrigerator must be constant, the container in which it is located - glass or enamelled. It is impossible to store the first dishes in aluminum pans, since the latter emit harmful substances. In the soup can not leave the ladles and spoons, the lid of the pan should be tightly closed.

To learn how to make beef and vegetable soup, see the next video.