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The secrets of the best beef soup

  • Reading time Reading time: 3 minutes
the secrets of the best beef soup
Beef soup, this classic dish, is not only delicious but also extremely beneficial for our health. It is based on slow-cooked beef with bones, which add rich flavour and nutritional value to the soup.

One of the key elements that makes beef soup so healthy is the collagen that is released from the bones during the long cooking process. Collagen is a protein that plays an important role in maintaining the health of our bones, skin and hair. In addition, beef broth also contains a number of vitamins, such as B vitamins, which are essential for energy and general well-being.


1. selection of meat for beef soup


Choosing the right meat is the key to making a great beef soup. It is recommended to use meaty cuts such as brisket, ribs or shanks. These meat parts not only add a rich flavour, but also ensure that the soup contains enough fat and protein. Bones are also essential for the preparation of the soup. Not only do bones add flavour, but they are also a major source of collagen and minerals such as calcium. Bones for soup should be of different types - both tubular and flat - to ensure a variety of flavours and nutrients.


2. Using vegetables in beef soup


Vegetables add additional flavours and nutrients to the soup. Carrots, onions, celery and parsley are traditionally used. Carrots bring sweetness, while onions and celery add depth of flavour. Parsley contributes vitamins as well as freshness. Other vegetables such as tomatoes, leeks and parsnips can also be added to the soup, which also contribute a unique flavour profile and additional nutrients.

Beef soup can also be enriched with various spices such as ginger, turmeric or dried herbs such as parsley or thyme.


3. The process of making beef soup


Making beef stock is a simple but time-consuming process. It starts with roasting the bones and meat, followed by a long simmering at a low temperature. The key to a great soup is slow cooking, which allows the flavours to mingle and enrich the soup. The water should not be boiled too hard as this can cause the soup to become cloudy. During cooking, it is important to regularly skim off the scum and fat that come to the surface. This ensures the purity and clarity of the soup. The soup is simmered for several hours until the meat is completely tender and the flavours are fully developed.

How long does beef soup take to cook?

The key to a perfect beef soup is to cook it slowly. The cooking time for beef soup can vary depending on the amount and type of meat and bones used, but a general rule of thumb is to cook the soup for at least three to six hours. Cooking at a low temperature for a long time allows the collagen to be released from the bones, which adds rich flavour and nutritional value to the soup. It is also during this time that the flavours of the meat and vegetables fully mingle, creating a full, deep flavour. Some chefs even recommend cooking the soup for longer, up to eight hours or even overnight, to further enhance the richness of the flavours.


4. Finishing details


Once the soup is cooked, it needs to be seasoned properly. Salt, pepper and a little lemon juice can further enhance the flavour. It can be served with noodles or as a base for other dishes. Beef soup is also excellent to make in large quantities, as its flavour is enhanced when reheated.


How can I make sure my beef soup is clear?

The clarity of beef stock is a sign of quality and careful preparation. To ensure that the soup is clear, it is important to follow a few key steps:


  • - Cleaning the meat and bones: Before cooking, it is advisable to clean the meat and bones thoroughly and remove any impurities.

  • - First boiling and skimming off the scum: First boil the meat and bones in water for a short time, then skim off the scum from the surface. This step helps to remove impurities that cause turbidity.

  • - Slow cooking: The soup is cooked at a very low temperature to avoid a strong boil which could cause the soup to become rancid.

  • - Removing fat: During the cooking process, the fat is regularly removed from the surface of the soup.

  • - Straining: After cooking, strain the soup through a fine strainer or cheesecloth to remove any solid particles.

Storing beef soup in the refrigerator

Properly stored in the refrigerator, beef soup can stay fresh and tasty for several days. It is usually recommended to refrigerate the soup for a maximum of three to four days. For longer storage, the soup can be frozen, where it will keep its quality for up to six months. It is important to cool the soup well before storing. The soup should be stored in closed containers to prevent the transfer of flavours and odours from other foods. It is advisable to boil the soup again before reheating to ensure its safety and freshness.

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