Often after cooking, boiled meat remains, which can become the basis of many dishes. For cooking, you can use pork, beef, poultry. This dietary product can be included in the menu while losing weight. Let's take a look at some of the recipes available.

Boiled beef beshbarmak

Traditional Muslim food, which was invented by ancient nomads. It is customary to eat it with your hands. In eastern countries, this dish is prepared for every holiday. Many people think that this is soup, while others believe that it is hot.

Ingredients :

• 0.5 kg of beef (in original recipe horse meat),
• bulb,
• carrot,
• parsley root
• salt,
• pepper,
• 2 cups of flour,
• egg,
• 400 ml of broth,
• greens.

Cooking method:

Potato casserole

Ingredients :

• 500 g potatoes
• 500 g and beef,
• 2 eggs,
• a bunch of parsley
• bulb,
• 2 tbsp. spoons of oil
• 200 g cheese
• salt,
• pepper.

Cooking method:

Boiled beef cutlets

If there is a piece in the refrigerator boiled meat, you can cook cutlets that are in no way inferior in taste to a dish made according to classic recipe... Prepared food is enough for about 3 servings.

Ingredients :

• 0.5KG boiled beef,
• 2 onions
• 1/4 Art. sour cream,
• nutmeg,
• ground pepper,
• salt,
• 1 tbsp. spoon vegetable oil,
• croutons for breading,
• grape seed oil for frying.

Cooking method:

1. Cut the peeled onion into 4 pieces and rotate with the meat through a meat grinder.
2. Add egg, sour cream, vegetable oil and spices to the minced meat. Mix everything well until a homogeneous consistency is obtained.
3. Shape into patties and roll in breadcrumbs.
4. Place in a skillet where you need to preheat some oil. Fry on both sides until golden brown.
5. Serve with any side dish.

Boiled chicken mousse

Store-bought pates and pasta for sandwiches contain artificial additives and other harmful substances. Homemade chicken mousse is a great natural substitute. It can be used to make sandwiches, canapés, or baked goods toppings.

Ingredients :

• 0.6 kg of champignons,
• chicken carcass,
• 2 onions
• carrot,
• a bunch of dill,
• salt,
• a pinch of sugar
• pepper.

Cooking method:

Store the mousse in the refrigerator.

Boiled beef salad

Ingredients :

• 0.5 kg of boiled beef,
• 7 pickles,
• 4 cloves of garlic
• 4 eggs,
• mayonnaise,
• 125 g nuts
• salt.

Cooking method:

All the recipes considered are simple and anyone can master them. And this is just a small list of dishes that can be prepared from boiled meat. Therefore, experiment for your own pleasure!

Boiling meat

The meat is cooked in water or in a vegetable broth. If the meat is placed in boiling water, the top layer of proteins quickly coagulates, which prevents the substances that make up the meat from turning into liquid. If the meat is placed in cold water, these substances in the predominant part pass into the broth. We are talking about soluble proteins, mineral salts and some other substances. The proteins that have passed into the broth curdle under the influence of high temperature and form the so-called foam. Foam should not be removed as it has nutritional value and removing it reduces the nutritional benefits of the broth.

It should be remembered that, in general, the richness of the broth and the quality of boiled meat depend precisely on the ratio of the amount of meat and water, and not on the method of laying. Therefore, it is necessary to correctly select the size of the dishes.

When cooked, about 35% of the liquid in raw meat is transferred to broth, and most of it in the first 15 minutes of boiling. That is, the broth becomes larger in volume, and the meat - much less. Therefore, you should not strive for the meat to be completely covered at the beginning of cooking.

Cooking should be carried out under a tightly closed lid with minimal boiling - so that the steam floats up "along the gourd". This boil prevents the fat from emulsifying and giving the broth a greasy taste. And under a tightly closed lid, steam squeezes out the air and ensures that there is practically no oxygen oxidizing fat. In French cuisine for greater compaction already after boiling, before the final closing of the lid, the edge of the pan is sometimes even greased batter.

Peeled and washed meat is placed in boiling slightly salted water with spices. Salt prevents meat juices from completely turning into liquid. The water should cover the meat. The pan must first be put on strong fire, quickly bring to a boil, then cook the meat over low heat, covered. When the foam disappears from the surface, add the peeled vegetables and cook until full readiness, at the end of cooking, add salt (10 minutes before the end).

Any addition of water during the cooking process is unacceptable, since it irreparably impairs the taste of both broth and meat.

After cooking, without opening the lid, the meat should be allowed to brew for 10 minutes. Then immediately put the finished meat out of the broth (so as not to get wet) and wrap it tightly in foil (for storage) or immediately serve it on the table, cut into portions and sprinkle with hot broth (you can also mix it with a small amount butter) to prevent drying out.

NOTE. If, when laying meat in water, add 1-2 full teaspoons of ready-made mustard (per 1 kg of meat), the meat will be softer, and the broth will acquire spicy taste... The smell and taste of mustard will disappear after 40-50 minutes of boiling. The broth in this case, due to the presence of mustard powder, turns out to be somewhat unclear, but if desired, it can be clarified.

Meat in sauce

The meat to be served with the sauce should be cooked with the bone in a little water.

Put the meat in boiling water and add peeled vegetables in the middle of cooking. Salt the meat 10 minutes before the end of cooking. Separate the prepared meat from the bone and cut into portions. On the resulting broth, prepare the sauce (with flour dressing, with sour cream, etc.) - see the links about sauces at the beginning of the page.

Cooking smoked meat

Rinse smoked meat before cooking, then put it in boiling water. The water should cover the meat, since the volume of the meat will hardly decrease during cooking.

Counting from the moment of boiling, the meat is cooked from 1 to 3 hours, depending on the size of the piece. As it evaporates, do not add water - you must immediately calculate the amount of water and cook at a minimum boil.

The readiness of the meat is determined with a fork. Put the finished meat out of the broth after the final cooling.

Enamel or stainless steel cookware with a tight-fitting lid is suitable for cooking meat.

BOILED BEEF

Ingredients :
800 g of beef with bone (rump), 250 g of vegetables, 50 g of onions, 0.5 bay leaves, salt, 2-3 peas of black and allspice, 1 spoon of coarsely chopped parsley.

Preparation

Wash the bones, pour cold water, boil. Rinse the meat, put in a saucepan with bones, add seasonings, salt. Cook over low heat, covered.
Rinse vegetables, peel, rinse. Peel the onion, cut it in half lengthwise, and place in a hot pan with a cut from top to bottom. Add vegetables, onions to semi-prepared meat, cook until tender.
Remove the finished meat from the broth, cut across the fibers obliquely into slices of medium thickness or in pieces, lay on a heated oblong dish, overlapping boiled potatoes, garnish with slices of vegetables cooked in broth. Drizzle with a few tablespoons of hot broth and sprinkle with coarsely chopped parsley.
Serve pickles, beets or tomato separately, onion sauces, sauce with horseradish or dill.

BOILED BEEF WITH POTATO
UNDER SAUCE WITH DILL

Ingredients :
800 g of beef (brisket, rump, brisket, shank), 250 g of vegetables, 50 g of onion, 0.5 bay leaves, 2-3 peas of allspice or black pepper, 1 kg of potatoes.
Dill sauce: 40 g butter, 30 g flour, 0.5 l broth, 3 tablespoons chopped dill, 0.5 l sour cream, salt.

Preparation

Cut the brisket across the ribs into pieces 8-10 cm wide, wash, put in boiling salted water, add seasonings and cook over low heat under a lid.
Wash vegetables, peel, rinse. Peel the onion, cut it in half lengthwise, brown it, place it with a cut down on hot skillet... When the meat is almost ready, add vegetables, onions and cook.
Peel the potatoes, rinse, cut into very large cubes, pour over boiling water, boil until almost cooked, drain the water. Prepare the dill sauce. Put potatoes in the sauce, salt, cook until tender, add dill, stir with sour cream.
Remove the prepared meat from the broth, cut it across the fibers into slices of medium thickness or into pieces (do not remove the ribs in the brisket and brisket), put the meat on a dish, pour over the sauce with potatoes.
Serve pickles or fresh cucumber salad separately.

BOILED SALTED BEEF

Ingredients :
800 g of beef with bone (rump, brisket), 250 g of vegetables, 1 spoon of chopped parsley.
Refueling: 40 g of salt mixed with nitrate (3: 1), 2 g of sugar, 2 g of coriander, 1 pc. cloves, a few peas of black and white pepper, 1 Bay leaf uk, 1 clove of garlic, 0.5 l of water.

Preparation

Wash the meat, dry it with a napkin, clean it from films, remove the bone (cut the ribs in the brisket).
Grind the seasonings, mix with salt, saltpeter and sugar (do not add sugar in summer). Rub part of the chopped mixture strongly into the meat (how much will rub in) and put it in an earthenware dish. Keep at room temperature for 2 days. Cover with a wooden circle with a load. Boil water, cool, combine with the remaining seasonings and salt and refrigerate. After 2 days, pour this over the meat and put it in a cool, dark place (+ 4— + 8 °).
Salt the meat for 14 days, turning every 2 days.
Remove from gas station, wash. Pour boiling water over the meat and cook until soft. When it’s almost done, put in the peeled and washed vegetables and cook together until tender.
Remove the meat from the broth and cut into thin slices across the fibers (cut the brisket in portions, with a bone), place on a warmed oblong dish and sprinkle with a few tablespoons of the hot broth in which the meat was cooked. Sprinkle with herbs.
Serve with pea puree and horseradish vinegar.

Boiled beef with horseradish sauce

Ingredients :
For 500 g of meat (pulp) - 800 g of potatoes, 2 pcs. carrots, 1 pc. leeks and 1 rena.

Preparation

Put the prepared and washed meat (rump, rump, sirloin, brisket) in a whole piece into a saucepan and pour hot water so that it only covers the meat. Cover the saucepan and put on fire. When the water boils, remove the scale with a slotted spoon and cook over low heat for 2-2.5 hours.
30 minutes before the end of cooking, add peeled and cut into slices carrots, turnips, white parts of leeks or slices of onions (it is also good to add celery, parsley or parsnip - 30-40 g), 2 bay leaves, 5-8 peppercorns ( or 5-10 g of capsicum) and salt. When the meat and vegetables are ready, drain the broth to make the horseradish sauce, and cover the pan with the meat.
Before serving, cut the meat into small slices, put on a dish with vegetables, add boiled potatoes and pour over the sauce (for sauces, see the links at the top of the page).

BREAST WITH BORDELEZ SAUCE
AND HORSE RIDE AND APPLE SAUCE

Ingredients :
500 g beef brisket, 1/4 bay leaf, 4 peppercorns, 1 onion, 1 pc. carnations.
Horseradish and apple sauce: 1 apple, grated horseradish, a little vinegar and vegetable oil, salt, a pinch of sugar, 1-2 teaspoons of broth or cream.
Bordelez sauce: 60 g butter, 50 g flour, 0.35 l broth, 1 small onion, salt, pepper, thyme on the tip of a knife, 1 teaspoon finely chopped parsley, 0.25 l red wine, 1 tbsp. a spoonful of tomato puree, a few drops of lemon juice, 1 tbsp. spoon of finely chopped beef bone marrow.

Preparation

Put the meat in boiling water, put on the fire to cook. Add spices, cloves and onions shortly before cooking. Salt.
Peel and grate the apple, mix with the same amount of grated horseradish; add vinegar, vegetable oil, salt, sugar, broth and cream. Mix everything well.

Cooking the bordelaise sauce.
Melt the butter and fry the finely chopped onion in it. Add flour, fry it with onions, then dilute with broth and boil for 10 minutes. Then add thyme, parsley, red wine, lemon juice, tomato puree and season with salt and pepper. Boil for 5 minutes.
The last is to put in the finely chopped bone marrow and let the sauce brew. Serve with rice or potatoes.

BOILED MEAT WITH STEWED BEET

Ingredients :
For 1 serving - 120 g of meat, 1 pc. beets, 10 g butter, 40 g sour cream, 5 g flour, 3 g greens.

Preparation

Boil the meat until half cooked, drain the broth. Chop the beets, pour a small amount of water acidified with vinegar and simmer until tender. After that, put the meat and beets in a pan, pour sour cream sauce, add the liquid left over from stewing the beets and simmer until tender.
Serve with finely chopped herbs.

BEFORE STROGANOV FROM BOILED MEAT
WITH BESHAMEL SAUCE

Ingredients :
For 1 serving - 100 g of meat, 10 g of butter, 20 g of sour cream, 5 g of herbs.

Preparation

Boil the meat, cool slightly, cut into thin strips, bread in flour, put on a frying pan, lightly fry in butter, pour over the béchamel sauce (for sauces, see the links at the top of the page), then add tomato juice(to taste), bring to a boil and simmer over low heat for 10 minutes. Before the end of cooking, add salt and sour cream.
When serving, season with melted butter and sprinkle with finely chopped lettuce.

BOILED MEAT,
BAKED WITH CARROT AND APPLE PUREE

Ingredients :
For 1 serving - 120 g of meat, 2 pcs. carrots, 1 apple, 50 g sour cream, 1 teaspoon sugar, 5 g butter, 1/2 cup milk.

Preparation

Cut the meat into pieces, boil until half cooked, drain the broth. Stew carrots in milk until cooked. Peel the apples, cut into wedges and boil in a little water, then mix with stewed carrots, rub through a colander and add sugar.
Put the meat in a frying pan, cover with carrot and applesauce evenly, pour over sour cream and bake in the oven.

POTATO MEAT LOADS

Ingredients :
For 10 pcs. potatoes - 3/4 cup flour or potato starch, 1-2 eggs, pepper, salt.
For minced meat: 300 g boiled meat, 1 onion, 1 tbsp. a spoonful of butter, pepper, salt.

Preparation

Boil the potatoes and crush. Then add flour, egg, salt and mix well. Cut the resulting dough into balls (meatballs), stuff them with minced meat from boiled meat. To prepare the minced meat, pass the boiled meat through a meat grinder, lightly fry in oil, add the sautéed onion, pepper, salt and stir.
Dip the meatballs in boiling salted water, boil, and then put in a colander to glass the water.
Ready-made meatballs can be poured with butter, tomato or sour cream sauce.

ZEPPELINS

Ingredients :
2 kg of potatoes, 3 tbsp. tablespoons of sour cream, salt, flour, 150 g of smoked bacon, 2 onions, 1 tbsp. a spoonful of ground crackers.

Preparation

Boil 0.5 kg of potatoes, rub hot through a sieve. Grate the rest of the peeled potatoes on a fine grater, squeeze, let the liquid settle, then drain the water. V potato mass add settled starch, pureed boiled potatoes, salt and thick sour cream. Form a test dumpling from the mass: if it does not spread during boiling, do not add flour any more.
For minced meat finely chop the finished bacon, fry with finely chopped onion, add crackers. Cut the prepared potato mass into small lumps, make a depression in the middle of each, put a teaspoon of minced meat in it, pinch the edges of the dough, give the dumplings the shape of zeppelin. Cook the zeppelins in lightly salted boiling water. A sign of readiness: the dumplings, after surfacing, go to the bottom again. Select the zeppelins with a slotted spoon.
Serve with melted butter or sour cream sauce, lingonberry jam... Instead of bacon, you can use ground meat or finely chopped mushrooms fried with onions, a lot of salted cottage cheese with fried onions or caraway seeds.

DUMPLINGS SIBERIAN

Ingredients :
For the test: a little more than 2 cups flour, 1-2 eggs, 3/4 cup water, salt to taste.
For minced meat: 200 g of beef (pulp), 230 g of fatty pork, 1 onion, 0.5 cups of water or milk, salt, sugar, pepper to taste.

Preparation

Dough preparation. The flour is sifted, poured in a slide, a funnel is made, everything is added to the recess necessary products and knead thickly, put in a saucepan, cover with a lid and let stand for 20-30 minutes. Then they are cut into small pieces, rolled into a rope about 2 cm thick, cut across into pieces, and each is rolled into a circle. Put the minced meat on one half of the juicy, close it with the second half, press the edges, and connect the corners of the dumplings.
Minced meat preparation. Raw meat, onions are passed through a meat grinder. The resulting mass is diluted with water or milk and seasoned with salt and pepper.
Before boiling, Siberian dumplings should be pre-frozen, which significantly improves their taste.
Dumplings are cooked in boiling salted water for 2-3 minutes after surfacing.
Serve with oil, vinegar or sour cream.
The dumplings can also be served with broth or served with grated cheese.

STEWED DUMPLINGS WITH FILLING
(CHINESE DUMPLINGS)

Ingredients :
For the test: 1.5 cups flour, 2 teaspoons dry yeast, about 1/2 glass of faceted water.
For filling: 250 g minced meat, 0.5 tbsp. spoons of brandy, 1 tbsp. spoonful of soup greens, 1/2 teaspoon of granulated sugar, 1/2 teaspoon of salt, 1 tbsp. a spoonful of vegetable oil, 1/4 teaspoon of grated ginger, 1/2 teaspoon of cornstarch.

Preparation

Knead the dough and roll it out well. Cover with a damp cloth, put a small plate on top and place the dough for 2 hours at room temperature. Then knead again and roll out on a floured board into a bundle with a diameter of 5 cm; cut into pieces 4 cm long and roll each piece into a circle with a diameter of 8 cm. Put the filling on each circle and form the dumplings.
Pour some water into the pressure cooker, pull a linen napkin in it and place the dumplings on it at a distance of 1 cm from one another. Cover all this with a simple lid and simmer for 20 minutes.
From this amount of products, 15 dumplings should be obtained.
Makes 2-3 servings.

Boiled beef is a very versatile product. It can be used as a base for other dishes or served separately. There is a fair amount of variety. different dishes from boiled beef: all kinds of salads, casseroles, cereals. If you still can't decide what to cook with boiled beef, then use it instead of sausage for breakfast sandwiches. We will share with you a few secrets of how to cook delicious and tender beef.

Boiled beef recipe

We need: pot.

Ingredients

Step by step cooking

Video recipe for cooking boiled beef

You can clearly see the whole process of cooking boiled meat (beef) in the next video with a detailed recipe.

Boiled beef for sandwiches

Cooking time: 105-110 minutes.
We need: foil, saucepan.

Ingredients

Step by step cooking

1. Pour 3-3.2 liters of water into a saucepan, add 2.5 tablespoons of salt and let it boil completely.
   
   
2. We spread 1.5-1.6 kilograms of beef in boiled water and cook over low heat for 60-65 minutes. Do not forget that you need to periodically remove the foam.
   
   
3. Add washed but not peeled onions (1-2 pieces) and carrots (1-2 pieces).
   
   
4. Pour in 6-7 allspice peas, 1-2 bay leaves and 2-3 unpeeled chives and cook until the meat is fully cooked.
   
   
5. When the finished beef in the broth has cooled slightly, we transfer it to a sheet of foil and sprinkle with one and a half teaspoons of hops-suneli on all sides and rub the spices into the meat.
   
   
6. Wrap a piece of beef in foil and put it in the refrigerator overnight.
   
   
7. After that, the meat will be ready for use as a completely independent dish.
   
   

Video recipe for cooking boiled beef for sandwiches

In great detail in the next video you can see how boiled beef is prepared for sandwiches.

Boiled beef with parsley

Cooking time: 155-160 minutes.
We need: saucepan with a lid.

Ingredients

Step by step cooking

Video recipe for cooking boiled beef with parsley

Beef cooked with parsley turns out to be very aromatic. In order not to miss anything important from the cooking process, watch the next video.

Beef is considered very healthy meat... Therefore, it is not surprising that a lot of dishes are prepared from it. For example, you can cook. They are especially juicy if you use batter.

If you prefer less fatty foods, then we recommend. And the most delicious steaks are obtained from. There is an opportunity to cook many interesting dishes.

Beef cooked in broth is a fairly versatile product, since a huge variety of dishes can be prepared from boiled beef. We have told you about the most affordable methods of cooking meat. When you have the opportunity to make beef according to one of our recipes, be sure to share your impressions in the comments.

Boiled beef is a delicious and nutritious meat product that can be used to prepare various dishes. If you adhere to the correct and healthy eating then the mentioned ingredient should be consumed without anything. After all, boiled beef is the most dietary product. Only steamed meat can be compared with it.

But if you want to feed your family hearty and tasty, then you can make more high-calorie meals from such an ingredient. Which ones, we will tell in the presented article.

Boiled beef: recipes with a photo of a hearty salad

"Man's whim" is a very satisfying and nutritious salad, which includes exclusively protein foods. It is done easily and simply, but it turns out to be incredibly tasty and tender.

So how do you make your own boiled beef salad? For this we need:

• small purple sweet bulbs - 2 pcs.;
• natural apple cider vinegar - about 100 ml;
• fresh beef without fat - about 600 g;
• coarse table salt - for cooking meat;
• fresh chicken eggs - 4 large pieces;
• high fat mayonnaise - about 200 g;
• hard Dutch cheese - about 200 g.

Cooking meat product

Boiled beef, a photo of which will be presented in this article, is used in different salads... However, "Man's Caprice" is the easiest to prepare and very satisfying. Before making it, you should thoroughly wash the meat piece, cut off all unnecessary elements from it, and then lower it into salted boiling water and cook over low heat after boiling for 60-90 minutes (depending on the age of the animal). In this case, it is imperative to remove all the formed foam from the surface of the broth.

After the boiled beef is ready, it must be removed from the pan and cooled completely. Pour out delicious meat broth not worth it. You can make a very nutritious soup out of it by adding a small amount of homemade noodles.

Preparing the rest of the ingredients

To make a salad with boiled beef tasty and satisfying, you need to use other ingredients. For this you need to boil chicken eggs and then grate them on a small grater. Exactly the same should be done with hard cheese. For sweet purple onions, peel and then cut into thin half rings. To add spice to the dish, this vegetable is recommended to be pickled in apple cider vinegar... To do this, place it in a bowl and pour over the apple seasoning. Having tightly closed the dish with a lid, the onion must be kept in this state for about half an hour. In the future, all the vinegar must be drained, and the vegetable must be rinsed in cold water and squeezed hard.

Form the salad

Boiled beef in this salad is the main component. Spread it evenly on a large, flat plate and then cover with onions pickled in vinegar. Next, sprinkle all the ingredients with grated egg and pour over with fatty mayonnaise. Finally, cover the salad with a thick layer of crushed hard cheese.

How to serve at the family table?

Now you know how you can use boiled meat. Beef is a versatile product that is suitable for soups and salads, as well as main courses and snacks.

After the "Man's whim" is ready, it must be placed in a refrigerator and kept in it for several hours. Next, the salad is required to be presented to the table along with other snacks and white bread.

Making a hearty second course

There are many recipes for different dishes in case the hostesses have uneaten boiled beef left. What to cook from it for your family members? Of course, delicious second dish. For him we need:

• fresh fleshy tomatoes - about 3 pcs.;
• beef without fat and bones - about 500 g;
• coarse iodized salt - use to taste;
• butter - about 90 g (for frying meat);
• hard cheese - about 120 g;
• low fat mayonnaise - about 150 g

Cooking meat

Boiled beef dishes are good for festive table... After all, possessing a large nutritional value, they are capable of filling quickly and easily.

We described above how a salad is made using such a product. But if you want to serve a hot dish to the table, then it is recommended to use the presented recipe.

So, first you need to process the beef. It should be washed, and then all unnecessary items should be removed and put in a saucepan. Having filled the meat product with water and salt it, the dishes must be put on a strong fire and wait for the contents to boil. After that, it is necessary to remove all the foam from the broth, setting the temperature to the minimum value, and cook the beef under the lid for 60-80 minutes. During this time, it should become soft, but not soft.

After all the steps described, the meat should be removed from the pan and cooled completely. Next, it needs to be cut into flat and wide pieces (across the fibers), the thickness of which should not exceed 1 centimeter.

Roasting meat

After cooling and cutting the meat product, it should be fried a little. To do this, put butter in a pan and melt it slowly. Next, place the beef plates in the dishes and fry them on both sides until a reddish crust appears.

As for the rest of the products, they should also be processed. Fresh and fleshy tomatoes must be cut into thin slices, and hard cheese- grate.

We form a dish and bake it in the oven

After the ingredients are prepared, you should start forming the dish. To do this, you need to take any wide baking dish and grease it a little with oil. Next, you need to place the fried pieces of meat in the dishes, and then close them with circles fresh tomatoes... After that, all the ingredients should be covered with a mayonnaise mesh and sprinkled with grated cheese. In this composition, the dish must be placed in the oven and baked at a temperature of 220 degrees for ¼ hour. This time should be enough for the tomatoes to become completely soft, and the cheese to melt and, mixed with mayonnaise, cover the dish with an appetizing glossy cap.

Serving correctly for a family dinner

Having prepared delicious and unusual dish from boiled beef, it should be removed and cut into pieces. Next, they need to be laid out on plates, and a side dish in the form of fried or boiled potatoes should be placed nearby. It is recommended to serve such a meal to the table hot, along with fresh green onions and dill, as well as a slice of white bread.

Making delicious Tatar noodle soup

Now you know how to make a salad and a main course for dining table... But sometimes you want to cook and rich broth... For this we need:

• beef on the bone - about 1.5 kg;
• table salt and ground black pepper - use to taste;
• homemade egg noodles - about 200 g;
• small potato tubers - 5-6 pcs.;
• dill and green onions- on a small beam;
• onion - large head.

Broth preparation

Making noodle soup at home is very easy and simple. To do this, put the beef on the bone in a large pot, and then pour it with water and bring to a boil. Next, remove all the foam from the broth, close it with a lid and cook over low heat for about half an hour. After that, you need to add table salt and chopped onion to the meat product. In this composition, beef should be cooked until completely soft.

Having cooked the meat, it must be removed from the broth and cooled completely. At the same time, peeled and halved potatoes are required to be put into the pan. It is advisable to cook it for no more than 25 minutes. In the future, the vegetables should be removed and placed on a large plate. It is also necessary to place the meat there, separated from the bone and cut into medium pieces. As for the broth, then you need to put homemade egg noodles in it, bring it to a boil and cook for exactly 4 minutes.

Serving correctly

Having made a Tatar noodle soup, it must be poured into plates and served along with chopped herbs. You can also put a dish filled with boiled potatoes and meat next to it. Bon Appetit!

Boiled beef: the calorie content of the product

The energy value of such an ingredient depends on the part of the carcass from which it was taken. Indeed, in different places the amount of fat can be different. And the more such a layer, the higher the calorie content of the meat. For example, the shoulder blade and neck are the most "dietary" parts, but the fillet, on the contrary, is the most fatty.

Boiled beef, the calorie content of which is only 175 kcal per 100 g, is quite acceptable for diet food... Moreover, such a piece will contain about 8 g of fat and 25 g of protein.

If you purchased the fatty part of the carcass, then after boiling you will receive about 254 kcal per 100 g. In such a piece of meat there will be about 25 g of protein and 16 g of fat. This option is rather difficult to call dietary, and it is better to cook it if you want to feed your family hearty and tasty, without worrying about excess weight.

Vinaigrette with meat Peel the beets, cut small cubes, fill with part of the oil and stand for 5–7 minutes. Cut cucumbers, potatoes, carrots and meat into small cubes, chop the onion. Combine the prepared ingredients with green peas, salt, pepper, season wasps ...You will need: boiled beets - 2 pcs., Boiled carrots - 2 pcs., Boiled potatoes - 3 pcs., Onions - 1 head, pickled or pickled cucumbers - 2 pcs., Vegetable oil - 5 tbsp. spoons, pulp of boiled beef (veal, pork or ham) - 200 g, green peas ...

Pancakes with meat Cut the meat into pieces. Finely chop the onions. Fry the onion on a slice of ghee without discoloration. Pass the boiled meat and fried onions through a meat grinder. Add finely chopped egg, salt and pepper. Stir. Put on the toasted side of the pancakes ...Required: boiled meat 600 g, onion - 1 head, boiled egg - 1 pc., Ghee - 1/2 cup, chopped green onion - 1 tbsp. spoon, ready-made pancakes - 14 pcs., butter - 2 tbsp. spoons, ground black pepper

Meat with almonds 1. Cut the meat along a piece and unfold so that it resembles a book, salt and pepper. 2. Fry the almonds in a dry frying pan, mash with the addition of egg yolk and gradually pour in enough milk to make a pasty mass. 3. Welcome ...You will need: beef pulp (thick edge) or pork or lamb (loin) - 500 g, almonds - 100 g, boiled egg yolk - 1 pc., Milk - 2 cups, vegetable oil - 2 tbsp. spoons, ground black pepper

Meat baked in mushroom sauce Cut the champignons into slices. Pour the chopped mushrooms with 2 cups of water, add oil and cook for 10 minutes. Add vinegar, pepper, bay leaf and heat. Cut the beef pulp into slices. Place boiled mushrooms on the meat. Put the meat in a mold, pour sour cream ...You will need: boiled beef pulp - 700 g, mushrooms - 500 g, sour cream - 1 glass, grated cheese - 2 tbsp. spoons, olive oil - 2 tbsp. spoons, balsamic vinegar - 1 tbsp. spoon, bay leaf - 1 pc., ground black pepper, salt

Pies with rice and meat Chopped meat, mix with rice and dill. Chop the onion and fry in oil, then cool, combine with meat and rice, salt and pepper. Roll out the dough into a layer, cut out 16 small oval layers, lay out the filling, grease the edges with a part of the yolk, diluted ...Required: puff pastry - 500 g, minced meat - 350 g, boiled Iberic rice - 1 cup, onion - 1 head, vegetable oil - 4 tbsp. spoons, chopped dill greens - 2 tbsp. spoons, egg yolk - 1 pc., ground black pepper, salt

Potato grandmother with meat 1. Dip the potatoes in boiling salted water and boil until tender. Drain the water, mash the potatoes without letting them cool. Add butter, hot milk, eggs and stir. 2. Finely chop the onion, fry in oil until clear ...Required: potatoes - 1 kg, eggs - 2 pcs., Milk - 3 tbsp. spoons, butter - 3 tbsp. spoons, salt, boiled beef pulp - 200 g, onions - 2 heads, mushrooms - 300 g, vegetable oil - 3 tbsp. spoons, broth or water - 3 tbsp. spoons, bread crumbs ...

Kani no oshi zushi (oshi zushi with crab meat) Slice and fiber the crab meat if necessary. Lay it on the bottom of the box in a layer of 0.5-0.8 cm, lightly sprinkle lemon juice and brush with a little mayonnaise on top. Fill the box to the top with rice, press ...Required: boiled crab meat, sumeshi, mayonnaise, lemon juice, error, sharp knife

Millet soup with meat (kulesh) Cut the bacon into small cubes and fry with the chopped onion until golden brown. Put washed millet in boiling broth or water and set to cook. 5-10 minutes before the grits are ready, add fried onions, salt, special ...You will need: broth or water - 3 cups, millet - 1/2 cup, boiled meat - 70 g, onions - 2 pcs., Raw pork lard - 3-4 slices, salt, spices

Madrid meat 1. Purified onion cut into rings. Cut the ham and meat into 1 cm cubes. 2. Heat the oil in a large deep frying pan. 3. Fry the onion, ham and meat in hot fat with constant stirring (5 minutes). 4. Salt and season with red and black ...Required: 250 g of beef, 150 g of fatty boiled ham, 2 onions, 3 tbsp. tablespoons of vegetable oil, 2 tbsp. tablespoons of ground red sweet pepper, 1.5 tsp of salt, ground black pepper, 1 pod of red hot pepper, 1/4 l dry red wine, 2 potatoes, ...

Tartlets with chicken meat and tomatoes. To cook shortbread dough and distribute it among the molds. Fill each mold with the dough three quarters with the filling and place in a well-heated oven. When the edges of the dough begin to brown, reduce heat and bake over low heat. Filling: boiled chicken ...You will need: 4 eggs, 5-6 tomatoes, 250 g of boiled chicken meat, For the filling: salt to taste, 3 egg yolks, 200 g of butter, 300 g wheat flour, For the test: 1 tsp. chopped dill, pepper, salt