Cold days come, I want to cook something tasty to keep warm. Beef soup with potatoes and noodles, ideal. The dish turns out to be hearty, nutritious, fragrant. Its most important advantage is that it can be prepared quickly and easily.

Beef is a protein source that is easy to digest. Contains B vitamins.

Therefore, the noodle soup will turn out to be not only satisfying, but also healthy. Write down a recipe for beef noodle soup, this delicious hot soup should always be at hand.

What products are needed:

• beef meat, buy on the bone, you need a kilogram;
• about six or eight large potatoes;
• two large carrots;
• two medium-sized onions;
• homemade noodles one hundred grams;
• seasonings, spices, salt, lavrushka, herbs, to taste.

Beef Noodle Soup Recipe:

First you need to put the beef broth to cook. Put the meat in a saucepan, pour cold water. Put on fire, bring to a boil. After boiling, drain the liquid, pour in clean water, leave to cook for small fire.
How meat broth cook for thirty minutes, add vegetables. Cut the carrots into small cubes or grate them on a coarse grater. Cut the potatoes into small pieces. Onions can be fried if desired. If you don't want to, chop it finely and add to the other ingredients.

Cooking homemade noodles
While the beef broth is boiling with vegetables, knead the dough for homemade noodles. You will need eggs, salt and flour. Grind two eggs with salt, add flour sifted through a sieve. Add flour by eye until the dough for homemade noodles becomes very tough. Roll out the dough with a rolling pin to a thickness of six millimeters, cut into long narrow strips.

By this time, the meat broth is almost ready. Add to it homemade noodles, stir lightly. Make sure that the strips of dough do not stick together. Cook for about six minutes. That's it, beef noodle soup is ready to eat. Serve greens to each guest separately on a plate.

Now you can see that making beef noodle soup is pretty quick and easy. Almost every housewife has food in the refrigerator. You can make chicken broth soup with noodles. If you don't want to cook homemade noodles, then you can replace them with purchased ones. The main thing, when choosing pasta, buy from hard varieties wheat.

For taste, you can add dried mushrooms.

Beef soup prepared by you with potatoes and noodles will delight your family and friends. Everyone will remain satisfied and satisfied. Children will love the soup and will ask for more.

Since ancient times, the first courses in beef broth have perfectly fit into culinary recipes our country. Beef is even more popular with us than pork. And along with chicken meat by their useful properties, won the respect of housewives. Leaner than pork, meat has a gentle effect on our stomach, does not cause allergic reactions. All this makes beef an excellent product for babies who are taught to eat "adult" food. And beef soups, of course, if they are perfectly absorbed by the body on young beef or veal, and even, as some scientists say, are better than vegetables and fruits. I want to offer one simple recipe - beef soup with potatoes and noodles. This is a very light, nutritious and almost dietetic meal that can be quite satiated with. Any part of the carcass is suitable for its preparation. I have ribs and some beef pulp.

Various white roots can be used to add flavor to the broth. For example, the root of parsley or parsnip. When the broth is cooked, the roots are removed and are not used in the further cooking of the soup.

Ingredients

• beef ribs and pulp - 400 g;
• potatoes - 2-3 pcs.;
• onion- 1 PC.;
• carrots - 1 pc.;
• noodles - 150 g;
• refined sunflower oil - 20 ml;
• salt and ground pepper - to taste;
• dill - 1-2 branches.

Preparation

Cook the soup stock. To do this, wash the beef thoroughly, put it in a saucepan. Fill with water. For 400 g of meat, take 1.2 liters of water. Place the saucepan on the stove, bring to a boil, boil for 5 minutes, drain the water. They say that heavy metals accumulate in beef meat and, in order not to put your health at risk, you can do this procedure. But that's up to you. Pour the water over the beef again, bring it to a boil again and remove the foam.


Boil the broth over the lowest heat for 1.5-2 hours, until the meat begins to move away from the bones. Cover the saucepan with a loose lid while cooking.


Strain the finished broth, and transfer the meat to a plate.


Now you can begin to cook the food while slowly boiling the broth. Peel the potatoes, wash, cut into cubes. Place in a saucepan.


Peel, wash, chop carrots and onions. Onions as small as possible, and carrots in small circles or halves of circles. You can grate it or cut it into curly shapes. Place the carrots and onions in the skillet.

Saute carrots and onions in a little refined sunflower oil within 7-8 minutes.


Then put the vegetables in a saucepan with broth and potatoes.


Cook vegetables in broth until almost cooked. Season with salt and black pepper to taste. You can also add any dry seasonings, such as basil, oregano, dried garlic.


Put the noodles in a saucepan with boiling soup, stir. Boil the food for 10 minutes and turn it off. If you don't have long noodles at hand, take any other. You can use a special curly soup filling.
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Put in the finished soup boiled beef... Pre-cut it into small pieces.


Finely chop the dill or parsley greens, put in the soup.


Serve with a slice of hearty, flavorful, healthy and delicious beef noodle soup boiled meat in a plate.

Step 1: prepare the meat.

Rinse the meat and, if necessary, cut into pieces of a size that fits easily into the saucepan. A saucepan, by the way, will need a large one.

Step 2: scald the meat.

Boil water in a saucepan and add beef and bones to boiling water. Boil them there for 2-3 minutes... This is to keep the broth cleaner and produce less foam.
Remove the beef from the pan and rinse thoroughly cold water.
Drain the water in which the meat was cooked, rinse the pan.

Step 3: cook the beef broth.

Transfer the meat to a saucepan, cover with clean water, add about 1 tablespoon salt and put everything on fire.
Control the heat as you cook and remove any foam from the surface as needed.

Step 4: prepare the vegetables.

While the meat is cooking, rinse and peel the required vegetables. Cut them into large pieces afterwards.

Step 5: add vegetables to the soup.

When the meat is almost ready, send vegetables to it in a saucepan and cook everything together until fully cooked.
And after everything is cooked, remove the meat and vegetables from the broth, and strain the liquid itself through cheesecloth.

Step 6: prepare the noodles.

You can knead the noodle dough from two eggs and 200 grams of flour, but with one egg and two yolks it turns out to be yellow. Also add a little water while kneading to make the dough tough but elastic.
The order is as follows: flour is mixed with salt, then eggs are gradually added and at the end, if necessary, a few tablespoons of water.
Leave ready dough covered with foil on 30 minutes.


Roll out the noodle dough quite thinly, and then roll it neatly into a roll.


Then cut the roll into strips as thick as you want. You can make very thin noodles or rather thick noodles.


Here, the noodles are thicker also due to rolling the dough, simply because I think it tastes better.
Leave the noodles to lie on 15 minutes to dry a little.

Step 7: add the noodles to the soup.

Boil the broth and send your noodles into it for 2 minutes.


In the meantime, cut the boiled meat and vegetables you want to keep in the soup into small cubes.


Add meat and vegetables to the noodle soup and serve hot, garnished with fresh parsley leaves.

Step 8: Serve the beef soup with homemade noodles.

Beef soup with homemade noodles is delicious! I believe that every self-respecting housewife should be able to cook it. Of course, each should have its own secrets and tricks, but I hope that this recipe will be useful to you.
Bon Appetit!

Add black pepper for flavor or hot pepper for a hot taste if desired.

The taste of this simple fragrant soup I remember from early childhood. My grandmother (on my paternal side) is a Tatar, she quickly cooked it for hastily of beef noodles, awaiting our accidental arrival.

I remember my mother grumbled quietly: “What a soup! Even without potatoes ... ”The contents of the plate were really simple: in a strong transparent broth, on top of steep and thinly sliced ​​homemade noodles, large pieces floated deliciously marbled beef... Some finely chopped greens from the garden made the dish even more tempting. 🥣

Of course, this in no way reminded us of the usual soups that we ate at home. Mom, tiredly running from work, cooked a whole pot of pasta-potato-vegetable soup at once to feed her three men and still have time to redo a bunch of other homework.

Many years later, when my grandmother was gone, and the delicious aroma of this unpretentious dish remained only in my memories, I had a chance to try this amazing simple soup with beef and homemade noodles again!

Delicious memories

I, then already the father of three children, stayed with my wife at my distant relative in Ufa. Aunt Vosfia, although she lives in a comfortable apartment in a multi-storey building in the center of the republican capital, cooks the way her grandmother taught her as a child.

In general, in multinational Bashkiria, home culinary art has absorbed the traditions of many peoples inhabiting it. On one table, you can habitually see pies with cabbage, echpochmaks, borsch, belyashi, pickle, shurpa, jellied meat and much more ...

Masterpieces of different national cuisines, all the most delicious and proven recipes over the years were carefully collected and passed on from mothers to daughters.

When my aunt put the plates of steaming transparent broth in front of us, and my nose fluttered from the familiar smell, the image of my grandmother suddenly appeared in my memory. Her white headscarf and bright oriental robe, her wrinkled hands and black eyes. 👩

Suddenly I remembered the berry marshmallow, so thin, sweet and sour, which she cooked with her own hands and solemnly served in the winter for tea. And how my brother and I used to gnaw and gnaw this marshmallow from her, to her great indignation.

Then I learned from my aunt the name and a simple recipe for this delicious dish. Tatar noodles. The composition of this traditional soup has also become clear. After all, the ingredients do not depend on the nationality of the cook, but on the food resources that the surrounding nature offered to his ancestors.

Just as an ear in a fisherman's house or a rye soup from a farmer will not surprise, so a rich meat broth with a cake baked in ash is quite understandable among semi-nomadic peoples.

Our current food resources are also limited to mini markets, chain supermarkets and outlets fast food... We do not need to graze cattle, feed chickens, fish, grow wheat and vegetables for our food.

All this we can freely purchase in our time of food availability. Garden plots serve us rather as a resting place from the everyday whirlwind. But there is also a price that we paid imperceptibly for this abundance.

Once ordinary homemade noodles, habitually mixed with hands from coarse flour, dried under the scorching steppe sun in the haze of a fire of branches and herbs, has now been replaced by shop noodles fast food... And fresh, environmentally friendly meat has become rather a shortage. Vegetables smell like nitrates, but fish don't smell like fish.

What can we say about the time that has become so lacking!
Naturally, the recipes of our grandmothers are undergoing changes. National dishes are now the lot of expensive restaurants.

Alas, but I, the always busy father of three tomboy who do not eat, you see, who is pork, who is onion, and who is nothing at all, clearly cannot cook noodles according to the classic recipe.

And my wife gets tired at work no less than mine. She, poor, also has a diet! No joke! From baked fish and steam cutlets turkey is already turning her back, so she can torture her with requests for pickles. Although she cooks more often and tastes better than me.

Therefore, the recipe that I offer you is still not a classic tatar noodles.

It's simple, fast and tasty soup with noodles and beef, adapted to our current culinary possibilities, but as close as possible to original version and tested by the demanding children of your humble servant. 🙋

The calorie content of this dish is approximately 450 kcal per 100 grams. This is about 40-45 minutes of jogging. However, I am not strong in these calories, if you have more experience in calculating them, tell me more precisely, I will be grateful!

Meat selection

Cooking time depends on the meat. Traditional Tatar noodles are made from beef or chicken.

There is no fundamental difference in cooking technology. Chicken is cooked faster, the cooking time will be reduced to 30 minutes (with beef - 50 minutes). However, this is a completely different taste.

Frankly, chicken is now quite common because of its cheapness and short duration of preparation. But this is its minus: already fed up. My father-in-law, for example, does not tolerate her at all, he overeats on business trips.

Therefore, if we take poultry meat, then turkey meat is better, its taste is not yet so boring, and the meat is denser, less boiled. In this case, take the breast, there are not many furrowing tendons in it, which annoy turkey fans.

As for pork and lamb - it's not for everybody! I can only say that the pork broth turns out to be cloudy, and the lamb has a specific taste.

I didn't cook with frog legs and pike heads. However, if you want, try it. As I said, this does not affect the cooking technology.

And we will now cook from beef! 🥩 Which variety to choose for the broth? In general, there are three types of beef:

Higher - rump, rump, sirloin and breast part, sirloin and dorsal part;
2nd grade - neck, flank, shoulder and scapular;
3rd grade - cut, front and back shanks.

• The neck and cut are delicious but have a lot of sinew. Suitable for cooking, stewing (soups, broths, minced meat, cutlets, goulash).
• Dorsal part: thick edge with ribs - soft, fine-fibered; thin edge with ribs - great taste; entrecote - soft intercostal part along the vertebrae. Generally good for everything. Ribs are great for soups, meat on ribs, thin edge for steak. Thick edge - for baking and roasting. Entrecote is just good, this is the most famous marbled meat.
• Thick sirloin, sirloin - tender meat with thin layers of fat. They go for frying and stewing (cutlets, cuts, beefsteak, rolls, minced meat).
• Tenderloin, sirloin is the most tender and valuable part, without veins and not greasy. They bake in chunks, grill, cook barbecue, roast beef, steak, azu.
• Kostets are soft and tasty meat, the inner part is the most valuable. Goes to everything.
• Rump - thin-fibred, lean meat with good taste... Stew, boil, bake (roast beef, cutlets, broths, soups).
• Peritoneum, flank - coarse meat, often with bones, fat, films and cartilage. Used for minced meat and for cooking (meatballs, rolls, cue ball, zrazy, soups, borscht, broth).
• Edging - tasty meat with layers of fat. They boil, stew, prepare minced meat (goulash, cutlets, azu, soups).
• The shoulder blade is coarse, lean meat with thick veins. They boil, stew, prepare minced meat (goulash, steak, azu, roll).
• Brisket - tasty meat, layered, with layers of fat. Boil, stew, bake, chop for stuffing (roast, soups, borscht).
• Shank, shank - many tendons, connective tissues, marrow and gelatin. Quite tasty and sticky after cooking. Suitable for slow cooking of broths and jellied meat. The pulp can be used for minced meat.

Something from all these goulash salivated ... So, we need a large piece of not tough pulp, preferably without large layers of fat, large tendons, small and flat bones.

Since my family does not like rich fatty broths, I do not take brain (tubular) bones. I prefer the thick edge of the dorsal, entrecote, tenderloin, sirloin, rump, rump.

Most likely, you will never reliably know the sex and age of the animal, its health during life, nutrition, the correctness of slaughter and cutting. But when you come to the seller, you need to know a few mandatory rules when choosing meat.

In a chain supermarket, you are more likely to run into low-quality meat. Here it is either packed, or lies under glass, brightly lit by lamps, artificially rejuvenated with potassium permanganate or tricky mixtures. Sometimes it isn't even beef! ️

On the market, you have the opportunity to carefully examine, turn, touch and even smell the piece you like.
Its color should be uniform, without dark and whitish spots. A thin dry crust on the surface (but not on the cut) is acceptable, this is natural drying.

The cut should be slightly damp, but not sticky. Sticky mucus is a clear sign of spoilage. But excessive moisture is alarming, perhaps the meat was stored incorrectly. The juice, if any, should be clear and not cloudy.

The meat must be firm not loose, i.e. when pressing with your finger, dimples should not remain on the meat. On frozen meat, the ice crystals should be clean, if they are pink, it means that the meat has been defrosted several times.

With each defrosting and freezing, the meat loses its juice and attractiveness. To "refresh" meat, some sellers use a solution of potassium permanganate, it is easy to check by attaching white paper to it, on which potassium permanganate will leave pink marks.

Feel free to sniff the meat, it should smell like meat, not vinegar and chemicals. Trust your instincts, they won't let you down!

So, the meat has finally been selected and it will be boiled for the broth.
By default, beef is cooked like this: brisket or thigh - 2.5-3 hours; sacral or scapular part of the carcass - 2 hours; frozen meat (any part) - 2 hours.

This calculation is correct for a single piece weighing about 2 kilograms. Since our recipe requires 1 kilogram of meat, which we cut into 4 parts, the cooking time is reduced to 30-40 minutes.

The meat will be cooked almost continuously, so we will combine other operations with this process. Accordingly, the total cooking time of the dish will take 45-50 minutes.

We will not cut it into smaller pieces to save time, but more on that below. Advice: in general, the longer the beef is cooked, the softer and tastier it turns out, but we limit the cooking time to 45-50 minutes.

Other ingredients

A little about vegetables. We need: onions, carrots and herbs (dill, parsley). Onions will give the broth a pleasant smell, and carrots will give a delicate yellowish color and slightly sweet taste. Undoubtedly, it is better to take them from familiar gardeners, or private owners, but at worst, store-bought ones will also work.

The main thing is that the vegetables are firm, healthy, without rot, stains, mold and deep cuts and cracks. The greens should not sag. And you can't take a shriveled or brownish one at all!

Noodles. I choose Rollton from the rich assortment of noodles. However, almost the slogan turned out! I studied the reviews and research on various brands of noodles carefully. Rollton also has its drawbacks, but against the background of reviews of other brands, it looks quite passable.

A recognized plus is safety, naturalness and the absence of artificial colors. If you have your own preferences, then please, I do not insist.

A pack of 400 grams will be enough for us three times. out of six briquettes, we will take two. We will also add a secret ingredient to the dish. 😎

Secret because the attitude towards him is ambiguous. If suspicious dieters or ardent supporters of healthy lifestyles find out about him, then lectures on their part cannot be avoided. It is about Rollton dry beef broth. Or chicken, if cooked from poultry. It is sold packaged in 100 gram flow bags.

The ambiguity of the attitude towards him is explained, firstly, by the wave of indignation that was once caused by the imported “Galina Blanca” cubes that first appeared in the USSR. Secondly, it contains such “scary” components as enhancers of taste and aroma, maltodextrin, flavoring agent, dye ...

Fearfully? I'm not very good at it. Of course, there is little pleasant, but just for comparison, read the composition of the sausage in the supermarket and you will understand that you should not be afraid of dry broth at all.

However, you don't have to use it IF you find fresh, sustainable, quality meat and vegetables. And make the noodles yourself, from the freshest ingredients. Yes, yes, life is not an easy thing anyway, there is nothing to complicate it ...

Straining the broth

Before we move on to the recipe, we need to say about one procedure that we will have to go through when preparing a dish: straining the broth. Its essence is as follows: the broth, passing through a filter, is cleaned from the remains of foam, bones and boiled pieces of vegetables to make it transparent. I will give two ways.

In the first method, an ordinary kitchen sieve, metal or plastic, acts as a filter. It can be purchased at any hardware store.

It is conveniently “attached” to an empty saucepan or jar, where the broth is poured from the pan in which it was cooked with a ladle. Only I beg you, do not take your grandmother's favorite wooden sieve for flour, ruin it and get rid of it!

You can, of course, put oven mitts on your hands (thick kitchen mittens used for contact with hot dishes) and simply pour the broth through a sieve from one pan to another. But this method requires skill and caution. For example, for the first time I poured most of the hot broth on the table, on the floor and on my pants (at the same time I learned to dance Irish tap dance).

If you really do this, then first you need to practice with cold water by placing an empty container in the sink.

Don't confuse a strainer and a colander. The latter is used to drain the liquid after cooking and rinse the cooked product, such as pasta or vegetables.

Therefore, for colander, a coarse mesh or round holes, slots are used. A sieve is used both for sifting flour and for filtering broths, so the mesh in it is fine, like on a tea strainer.

The second method is suitable when there is no sieve at hand. Then a kitchen funnel and gauze / bandage are used. The gauze or bandage is folded into a loose bundle the size of Walnut and stacked in a funnel as a filter.

Prepare a couple of such packages at once: change if the first one stops passing liquid. If the funnel is long-handled, you're in luck. More often it is the same as shown in the picture above. In this case, I use a pair of pliers to grip the edge of the funnel instead of a handle.

Further, as in the first method, the broth is poured through a funnel using a ladle from one container to another. You do not need to pour the whole broth, pour a little (100 grams) of the last broth, with the remains of foam and small bones settled at the bottom, pour it into the sink.

Young geniuses! If at the word “filter” you remembered a jug with a water filter standing in the kitchen, and it came to mind to conduct some experiment with it and with broth, then it is NOT WORTH! It has already been carried out before you, with an extremely deplorable result ... 🤣

By the way, about the pan. We will have 2.5 liters of water, so it is better to choose a pan for 4 liters, since in addition to water, it will also contain meat and vegetables.

It is better to take a tall, narrow saucepan, since the meat should float in water during cooking. The water will evaporate during boiling (by the end of cooking there will be about 2 liters) and if the meat "sits" on the bottom, then that part of it that will not be covered with water will acquire a dark, not appetizing color.

Now that we have discussed all the organizational details, let's go directly to the recipe.

Recipe

The dish is designed for about 4-5 plates. So, we need:

1. water 2.5 l.;
2. beef - 1 kg;
3. carrots - two medium (15 centimeters long);
4. onion - two medium (6-8 centimeters in diameter);
5. Rollton noodles - two briquettes from a 400gr package;
6. secret ingredient - 1 tsp;
7. salt - 1 tsp;
8. a can of your favorite beer.

Yes Yes! Exactly beer! It is not included in the dish, but it is absolutely necessary to give confidence to your actions, especially if you are preparing it for the first time. Of course, if you are over 18 years old 😉

Go! Pour water into a saucepan and put it on strong fire... We immediately throw salt into the water. While the water is boiling, we wash and clean the vegetables. Onions and carrots do not need to be cut into pieces, they will be cooked whole.

We clean the meat of adhered bones and rinse with cold water. We cut it into four identical pieces and throw it into boiling water. We also throw in onions and carrots.

We drink half a can of beer. As it boils, we reduce the fire so that the water boils slightly, and does not boil like a geyser in Kamchatka.

I can already hear how some advanced chefs are indignant, they say, according to all the canons, the meat must be thrown into a saucepan with cold water and not salted so that the harmful meat juice comes out into a foam!

But we will not do that! Firstly, other advanced chefs assure that valuable protein goes into the foam, which is not at all superfluous for us. And if the meat is not processed by the sellers with all sorts of rubbish (and we discussed this above), then there is no need to get rid of the meat juice.

Secondly, and this is a popular observation, meat without juice, and even finely chopped before cooking, becomes dull, loose and tasteless, like goulash.

Therefore, we "lock" the juice in the meat, throwing large pieces into boiling salted water. Later, when we take out the cooked meat and cut it into smaller pieces, they will delight us with a pleasant fresh color and beautiful texture.

Reducing the heat, cook meat and vegetables for 20 minutes, remembering to remove foam from the surface of the water from time to time, a tablespoon or ladle will do for this.

Then, carefully, so as not to fall apart, take out the onion. He has already given his juice to the broth, and there is no need to cook it further, otherwise it will fall apart. You can throw it away, or you can leave it to your wife, her taste preferences are constantly changing under the influence of new diets, maybe he will say thank you. 💋

If the household is not against boiled carrots, we will decorate the broth with it. The rest of the carrots can be thrown away or left to your wife ... ️

We take out the meat in a saucer from the broth and put a teaspoon (with a slide) into the pan secret ingredient- beef broth. Finishing our beer!

For the next 5 minutes, while the dry broth dissolves over low heat, separate the meat from the bones and cut it into cubes, about 2 centimeters each.

It is not necessary to be smaller or larger, the pieces should chew perceptibly, and not get lost between the teeth or fall out of the mouth. We throw away the bones, the wife does not need to leave: they haven’t come up with such a diet yet, to gnaw bones. 🤣

Since the meat is hot, hold it with a fork and use a cutting board to cut it.

Leaving the meat in the saucer, we filter the broth; we discussed above how to do this. Do not forget to prepare a saucepan or jar in advance, into which we will pour the broth.

Return the strained broth to the pan, washed out of the foam adhering to the walls, and put it back on high heat.

We try the broth for the sufficiency of salt (remember that the Rolton dry broth contains a lot of salt, and we also put 1 teaspoon of salt at the very beginning), if there is not enough salt, we add salt (without fanaticism: it is better to slightly undersalt the dish than to oversalt) ...

We take out two briquettes from the package of Rollton noodles. If you throw them into the broth as they are, without breaking, then the noodles in the plate will turn out to be too long and will slide off the spoon. Therefore, we break each briquette over a saucepan into four parts and boil it over low heat for 3-5 minutes. The noodles shouldn't be overcooked! She will come in the plate herself.

During this time, wash the herbs under lukewarm water (three sprigs of dill and parsley), chop them on a cutting board. We check to see if the beer has been finished, or if there is more, a little more. 😃

The final stage: turn off the stove, pour the broth with noodles into plates, throw pieces of meat there. We put mugs of boiled carrots and greens, if we are sure that all the household members eat them (some of my comrades are mischievous). You can throw garlic, fresh onion, pepper into your plate.

To the table!

Undoubtedly, the smell of broth will awaken the appetite of children by this time. And the attractive pieces of meat on the saucer, which they will notice when they run into the kitchen to check what the folder is up to, will warm it up even more!

Remove boiled onions and carrots out of sight, out of harm's way. And don't let the kids drag meat out of the plate, this will discourage their appetite.

Cut some bread into thin, beautiful, unusual triangles and place on the table in a bread basket. Remove everything unnecessary from the table, wipe it off. You don't need to light candles, but the atmosphere should be unusual, a little festive!

The last tip: the calorie content of beef broth is not so great, about 20 kcal per 100 grams. Therefore, before throwing the noodles into the pan, pour one ladle for your wife into a bowl. And when your beloved comes from a manicure, present it, warmed up a little in the microwave, and with a pinch of greens! Mine really appreciates so much!

Well, well, it's time to invite the children to the table!

And we have something to treat them: in a short time we have prepared a fragrant and very tasty beef noodle soup! This simple dish will not only be remembered by the whole family, but will also prove that you are not an armless consumer of other people's borscht!

And a little story about national dishes during a common meal, it will even more raise your mood and appetite! Good appetite!

PS: Please write if you liked the recipe, because I tried very hard to make this article not only useful, but also interesting 😉

What points remained unclear, what, in your opinion, can be improved or supplemented! In the meantime, I’ll prepare a couple of simple and simple recipes from my store. delicious dishes that will allow you to quickly feed demanding children and family members hungry after training.

By the way, I will specially devote one of the articles to how to cook and deliciously decorate dull dietary meals for your beloved.

To be honest, I don't know what this soup is called. Probably so called ... I cook it periodically, when there is meat on the bone. You will also need onions, carrots, potatoes, mushrooms, bell pepper, dill, parsley, tomatoes, garlic, cumin and chili. For homemade noodles, flour, an egg and your diligence. The amount of ingredients depends on your saucepan and how thick you like the soup.

Put the washed piece of meat in cold water and light a large fire under it. I do not advise leaving the "open hearth" until you remove the formed foam - the broth, in most dishes, should be transparent (your guests are unlikely to appreciate the curdled protein at ease)... When we remove the foam, reduce the fire to a minimum and cook the meat for about 2 hours under the lid.

To make the broth richer and the boiled meat tastier, I always add onions and roots to the meat (carrots are required)... They are then removed.

While the meat is being cooked, we have time to make homemade noodles. Flour (2 glasses) sift ...

And add salt and 2-3 eggs to it. It is better not to add water and then your cooked noodles will keep the sizes you specified when cutting. The dough mixed with water is softer, in the soup long noodles break and grow in size. The dough on some eggs is kneaded and rolled out a little more difficult, but the result is worth it.

You can cut it in different ways (even in squares!)- the main taste that the rolled dough will give your dish. I have my own preferences in form ...

Mushrooms in this dish are not an obligatory component and I add them to the mood, but they add their own taste to the general palette. I must admit that I love the taste and add mushrooms wherever possible. Fry the chopped mushrooms without salt and pepper in a pan in order to evaporate the water from them, and as soon as we see that there is no water, put the mushrooms into a plate. We will need a frying pan.

Let the rest of the ingredients be pre-cut and peeled.

First fry on olive oil over medium or high heat carrots, then add potatoes to it and then onions (I have both onions and leeks).

When the onions turn glassy, ​​add the bell pepper.

Zira should be added to the dish before the tomato (I don't know why the Uzbeks do this, but I heard it somewhere and now I observe this Uzbek "law") and it is better to crush it. Hot peppers for this soup is an optional component and if you have canned it, then it is better to add it to the plate.

Then add tomatoes and parsley and dill to the dressing. If there is not enough tomato, you can fix it by adding sautéed tomato paste... First, remove the skin from the tomato by pouring boiling water over them.

You can now add the broth to the dressing and let the dressing simmer while you are busy. Now is the time to add to the dressing previously crushed with the flat side of a knife and then chopped garlic. Do not put it in advance - the smell of garlic disappears from the long cooking.

Before the meat is finally cooked, add salt to the broth and cook for another 15 minutes. Take out the finished meat, let it cool and cut into cubes to send back to the soup.

On the question of a transparent broth: in fact, it is not so transparent at all - it just doesn’t float in it.