Beef broth with vegetables and potatoes

Beef broth with vegetables and potatoes is a hearty, nourishing dish that warms the soul. Packed with nutritious ingredients, this comforting recipe brings a wonderful blend of flavors and textures to your table. Perfect for chilly days, the depth of flavor from the beef and the freshness from the vegetables make this broth a favorite for many families. Get ready to dive into this delightful culinary experience!

Ingredients

• 2-3 pieces beef with bone
• 700 g beef shank (1.5 lbs)
• 4 carrots
• 2 parsley roots
• 1 parsnip
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 1/2 green bell pepper
• 1/2 root of celery
• 2 onions
• 3 potatoes
• 150 g green beans, fresh or frozen (5 oz)
• 350 g tomato paste (1.5 cups)
• 15 ml olive oil (1 tablespoon)
• Fresh parsley
• Salt to taste
• 30-45 ml lemon juice or 15-30 ml apple cider vinegar to taste (2-3 tablespoons lemon juice or 1-2 tablespoons apple cider vinegar)

Directions

1. Pour 6-7 liters of water into a 10-liter pot and bring the cleaned and washed meat to a boil.
2. Add a teaspoon of salt. Boil and skim off the foam until it stops forming.
3. Add the whole cleaned vegetables: 1/4 celery root, parsley root, and 2 carrots.
4. Cook for 2 hours over medium heat, covered.
5. Remove the pieces of meat and vegetables from the pot. Cut the meat into small cubes and return it to the soup.
6. Separately sauté the onion, 2 carrots, parsnips, celery, and diced beans.
7. In a pan, sauté the onion for 2-3 minutes with a little salt. Then add the other chopped vegetables and sauté for another 2-3 minutes.
8. Add the sautéed vegetables to the soup and cook, covered, for 20 minutes.
9. Meanwhile, dice the bell pepper and potatoes. Add the bell pepper and potatoes to the soup and cook for another 20 minutes.
10. Then add the tomato paste and 2-3 tablespoons of lemon juice or 1-2 tablespoons of apple cider vinegar (to taste).
11. Dice the carrots and other vegetables you cooked at the beginning and add them back to the soup.
12. Turn off the heat, cover the soup with a lid, and let it rest for 10 minutes.
13. Finally, season the soup to taste with salt and add chopped fresh parsley.
14. Serve warm and enjoy with chili pepper.

Prep Time: 30 minutes
Cook Time: 2 hours 40 minutes
Total Time: 3 hours 10 minutes
Servings: 6-8 servings
Nutrition Info: Approximately 250 calories per serving, rich in protein, vitamins, and minerals.

How to serve

Serve the beef broth with vegetables and potatoes hot, garnished with freshly chopped parsley for an added touch of flavor and color. Pair it with crusty bread or a side salad to make a complete meal. You can also offer chili pepper on the side for those who like a bit of spice. This dish not only fills your stomach but also warms your heart, making it perfect for family gatherings or a cozy night in.

FAQs

1. Can I use different vegetables for the broth?
Yes, you can customize the vegetables to your liking. Feel free to add or substitute with vegetables such as zucchini or squash.

2. How long can I store leftover beef broth?
Leftover beef broth can be stored in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.

3. Is this broth suitable for diets?
Yes, this beef broth is nutrient-dense and often fits well into various diets such as low-carb or high-protein.