Hearty Meat and Vegetable Soup

Name: Hearty Meat and Vegetable Soup
Total time: 1 min
Yield: 5 people
Ingredients: 1.1 lb Meat (beef or pork); 14 oz Potatoes; 3.5 oz Carrots; 5 oz Onion; 8 oz Tomatoes; 2 cloves Garlic; 0.5 oz Dill or other herbs; 1 tbsp Butter; 0.5 tsp Black Peppercorns; 0.5 tsp Cumin; 1.5 tsp Salt

Gluten-FreeHigh ProteinStovetop • Meal Prep FriendlyDinner • LunchComfort Food

Medium

1h15min

320kcal

5people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A filling, warming meat-based soup with potatoes, fresh vegetables, and a light aroma of cumin.

Looking for the perfect recipe for a cool day? This hearty meat and vegetable soup is exactly what you need to create true home comfort. Making the right soup always starts with a good broth, and our hearty meat and vegetable soup is no exception. The secret to its deep flavor lies in the long simmering of the meat and the addition of aromatic spices like cumin and black peppercorns. Juicy fresh tomatoes give the dish a light, appetizing acidity that perfectly balances the richness of the meat broth, while potatoes and carrots make the texture dense and satisfying. It is important to use fresh vegetables: they will give all their natural juices to the broth, and pre-sautéing the root vegetables in high-quality butter will maximize the sweet aromas of the onion and carrot. This hearty meat and vegetable soup is great for a family lunch or a leisurely weekend dinner. You can easily vary the thickness of the dish by adding a little more or less water, and also feel free to experiment with herbs—fresh dill sounds just great here, refreshing each portion. Be sure to let the soup steep under a closed lid after turning off the heat; it is during these minutes that all flavors and scents combine into a single, flawless harmony. Serve it hot and enjoy every spoonful!

Ingredients

500 g Meat (beef or pork)
400 g Potatoes (3-4 medium)
100 g Carrots (1 medium)
150 g Onion (1 medium)
250 g Tomatoes (2 medium)
2 cloves Garlic
15 g Dill or other herbs (small bunch)
1 tbsp Butter
0.5 tsp Black Peppercorns (5-6 peppercorns)
0.5 tsp Cumin
1.5 tsp Salt (to taste)

Instructions

1
Rinse the meat and cut it into portion-sized pieces. Place the meat in a pot, cover with clean water (about 2-2.5 liters) and place over high heat.
2
Once the water boils, carefully skim off the foam. Reduce the heat to minimum, add black peppercorns and cook under a lid for 40-50 minutes until the meat is tender.
3
Meanwhile, peel the vegetables. Cut the potatoes into medium cubes, finely chop the onion, and grate the carrots or cut them into thin strips.
4
Heat the butter in a skillet. Add the onion and carrots, sautéing until soft and golden.
5
Dice the tomatoes and add them to the skillet with the sautéed vegetables along with the cumin. Simmer everything together for about 5-7 minutes over low heat.
6
When the broth is ready, add the diced potatoes. Cook for 10 minutes.
7
Then add the vegetable sauté from the skillet and salt to taste. Cook for another 10 minutes until the potatoes are completely soft.
8
Finely chop the garlic and dill. Add them to the pot, stir, and turn off the heat.
9
Cover with a lid and let the soup rest for 10-15 minutes before serving.

Chef's Tips

•If you prefer a deeper color for the soup, add a pinch of paprika while sautéing the vegetables.
•Tomatoes are easier to peel if you first blanch them in boiling water.

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Recipe By

Kitchen Buddy Chef