Beef and vegetable soup requires clear broth and well-cooked pieces, with vegetables added at a time that maintains their shape. Using bone-in beef gives a different dish than minced soup, and the weight must be calculated on this basis.
Ingredients for about 4 servings
- 750 gm beef with bone.
- One divided onion, two carrots, one potato, and one zucchini.
- Optional celery stick, bay leaf, and 4 black peppercorns.
- Salt, and about 1.5-2 liters of water to start, depending on the pot.
Cook the meat
Place the meat, water, onions, and spices in a pot, and bring to a boil. Remove the surface foam as needed, then reduce the heat to keep the liquid moving slowly. Violent boiling may break down the vegetables later and make it harder to keep track of the liquid.
Add vegetables in stages
When the meat is almost tender, add carrots and potatoes cut into appropriate sizes. Place the zucchini at the last stage so that it does not disappear into the broth. The time for meat varies depending on the cut, and it may take about an hour and a half or more. Check for doneness and actual tenderness.
Adjust presentation
Remove unwanted bones and large seasonings, and inspect the pieces carefully before serving them to children or those who prefer an easy-to-eat dish. Adjust the salt after the final stock is determined, and serve the lemons separately so each person can decide on the acidity.
If there is too much broth
There is no need to add unrelated ingredients to thicken the soup. Serve it light, or reduce some broth in a separate saucepan and return it. Divide leftovers into suitable shallow containers instead of leaving a large pot on the counter until completely cool.
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