This beef soup recipe is perfect for cold days. All you will need is to follow the steps of the recipe below. Meat soup always reminds me of the warmth of a mountain village and is one of my favorite winter Sunday recipes.
I use boneless beef because it’s a very tender cut for soup and the marrow from the bone makes all the difference! Alternatively, we use mouse or another piece suitable for soup.
Recipe for Meat Soup
Preparation time: 120 minutes
Portions: 6-8
Recipe ingredients
- 1 tbsp bone-in ossobuco
- 2 tbsp olive oil
- 1 tbsp butter
- flour for all uses
- 1 tbsp paprika
- 2 bay leaves
- 2 sc. garlic
- 1 dry onion
- 2 large carrots
- 3 zucchinis
- 1 large potato
- juice of 1-2 lemons
- 5-6 thyme sprigs
- fresh parsley
- salt
- pepper
Execute Recipe
- Season the osombouco well on all sides and then flour it well so that its entire surface is covered.
- Heat a large pot, add the olive oil together with the butter and then the ossobuko, the bay leaf and the melted or chopped garlic. Alternatively, we can add whole garlic cloves and remove them before serving.
- Sauté the meat for about 3 minutes on each side until it gets a nice color.
- Deglaze with the wine, add the onion cut into 8 pieces, the paprika, the thyme and add 1.5 liters of hot water.
- Close the lid of the pot and boil the meat soup with the vegetables for 1.5 hours at medium temperature.
- Cut the carrots, zucchini and potatoes into small pieces and add them to the meat soup.
- Simmer the meat soup with vegetables for another 30 minutes.
- At the end, add the lemon juice, fresh chopped parsley, salt and pepper.
- Serve the meat soup with vegetables along with extra lemon and freshly ground pepper.
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