Robber beef soup with vegetables and mushrooms

Step-by-step cooking

1. Step 1:

   

   How to cook robber beef soup with vegetables and mushrooms? Prepare the necessary ingredients. You can use any beef, but a shank on the bone or without is best. Meat broth can be replaced with vegetable broth or plain water.

2. Step 2:

   

   Cut beef into large cubes. I also saved the bone, it will give the soup extra richness.

3. Step 3:

   

   If you use frozen mushrooms, first defrost them and drain the water. You can use a mixture of mushrooms (aspen, chanterelles, white, honey mushrooms), or some specific type of mushrooms. I have this honeydew.

4. Step 4:

   

   Cut the sausages into small pieces. My sausages are very thin. You can take other types, for example, chorizo. But it is important to take into account that they give the soup a light, but noticeable sharpness. If you want a soup without a sharp taste, then take the usual smoked sausage.

5. Step 5:

   

   Peel and slice the carrots.

6. Step 6:

   

   Peel sweet peppers from seeds and stalks and cut into cubes. Instead of bell pepper, I used 2 small sweet peppers ramiro and cut them into circles.

7. Step 7:

   

   Peel the onion. I usually add the whole onion and throw it away at the end of cooking. If desired, you can cut the onion into small cubes and fry together with the meat and carrots (step 11).

8. Step 8:

   

   Sprinkle the beef with flour and a pinch of salt and mix well so that each piece of meat is covered with flour.

10. Step 9:

    

    For these purposes, I usually I use a cellophane bag.

11. Step 10:

    

    In a saucepan with a thick bottom, heat vegetable oil over high heat and fry the beef until golden brown.

12. Step 11:

    

    Add the carrots and fry all together over medium heat for 1 minute. At the same stage, you can add a chopped onion.

13. Step 12:

    

    Add tomato paste, smoked and sweet paprika, stir and fry for another 1 minute.

14. Step 13:

    

    Then pour in the meat broth, add the whole onion. Bring to a boil and cook over low heat for about 50 minutes.

15. Step 14:

    

    30 minutes after boiling the broth, pour in the forest mushrooms, sweet pepper and spicy sausages.

16. Step 15:

    

    Five minutes before cooking, pour in the green peas. At the very end, salt the soup to taste.

17. Step 16:

    

    Let the soup stand under the lid for about 15 minutes, and then pour on plates. Bon appetit!