A quick village soup made from readily available products. Hearty, nutritious, easy to cook and eats quickly. Read how to cook it in a step-by-step recipe with a photo. Video recipe.
Thinking about the village cuisine, one immediately imagines a jug of fat milk, warm crispy bread, potatoes with onions, silky butter, garlic bundles, bacon … Village food is always nutritious and, be surprised, healthy. Indeed, a person, in order to be efficient, energetic and not freeze in the cold, had to eat food with a lot of fat. It helps the skin look healthy, and promotes better absorption of vitamins and minerals found in vegetables, fruits, cereals … Today we will prepare a nutritious, hearty and fatty village soup, rich in calories - a lot of fried meat with vegetables fried in lard.
Such a delicious and aromatic soup must be cooked in a thick-bottomed dish so that the products simmer over low heat and gain richness. You can cook it not only on the stove, but also on a fire in nature or, as in the village, on the stove. The peculiarity of the preparation of a rustic dish is the large cutting of products. You can flavor a dish with any spices and herbs, usually dill with parsley and bay leaves with allspice peas, as is customary in the countryside. But in the modern conditions of a city apartment, you can add all kinds of herbs and spices to taste.
See also how to make meatball soup.
- Caloric content per 100 g - 398 kcal.
- Servings - 5
- Cooking time - 1 hour 45 minutes
Ingredients:
- Beef - 300-400 g
- Garlic - 3 cloves
- Carrots - 2 pcs.
- Salt - 1 tsp or to taste
- Greens (any) - bunch
- Bay leaf - 2 pcs.
- Potatoes - 4-5 pcs.
- Lard - for frying (vegetable oil can be used)
- Tomato sauce - 3 tablespoons
- Ground black pepper - 0.5 tsp or to taste
- Allspice peas - 4 pcs.
Step by step cooking village soup, recipe with photo:
1. Wash and dry the beef with a paper towel. Cut off films and excess fat (if any). Cut the meat across the grain into medium-sized chunks.
2. Peel the carrots, wash and dry. Cut it into 1x3 cm bars.
3. Peel and wash potatoes. Cut the tubers into large wedges.
4. Melt the bacon in a heavy-bottomed saucepan, cauldron or iron pot. Remove the greaves and add the meat. Set the heat to high and brown the beef until golden brown. The meat should be placed on the bottom in one layer, so it will roast. If the meat is piled up in a mountain, then it will begin to stew and release juice, from which it will lose its juiciness.
5. Then add the carrots to the veal, reduce heat to medium, stir and continue frying until golden brown.
6. Next, add the prepared potatoes to the food.
7. Mix everything and fry until golden brown.
8. Peel the garlic and cut into pieces.
9. Put the garlic in a saucepan and cover the food with drinking water. Adjust the amount of water yourself, depending on the desired thickness of the dish.
Put bay leaf and allspice with peas in the soup, season with salt and black pepper. Bring the first course to a boil, reduce the temperature to the lowest setting and cook under the lid until tender. softness of all products. At the end of cooking, season the rustic soup with finely chopped herbs.
Serve the hot first course freshly prepared. When serving, you can put a spoonful of sour cream or fresh onions cut into half rings in each serving.
See also the video recipe on how to make village soup.
