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Beef soup

Beef soup

Servings: 10

Preparation time: less than 60 minutes


The beef bones are boiled in a pot of water, when the water has boiled, the beef is cut into cubes. Bring to the boil and remove the bones from the pot. Add the vegetables and rice and let it boil well. Add the salt, tomato juice, borscht and at the end add the greens.

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Beef soup

You can't have not heard of beef soup or rather peasant beef soup. It is on all the lists at ordinary restaurants, one of the favorite soups of Romanians along with belly soup. Consistent and tasty, it takes place both first and second course.

I prepare it with pleasure every time and I adapt it according to the season. Anyway, prepare it if you put extra vegetables, it's no problem. Gout is very good.

It is my favorite soup in both variants, "white" with sour cream and "red" with tomato juice. The recipe below is valid for both, it only differs at the end when you can straighten it with egg and sour cream.

  • 700 gr beef broth
  • vegetable soup (carrots, celery, parsley, parsnips)
  • 200 gr frozen peas or 1 small canned box
  • 2-3 tablespoons of pickled and washed rice
  • 2 suitable potatoes
  • 200 gr sour cream 25% fat
  • 2 yolks
  • leustean, green parsley

The brush is washed and boiled in 6 liters of cold water. Foam and simmer over low heat covered. Meanwhile, clean and cut the vegetables and cook (optional) in 2-3 tablespoons of oil. It seems to me that they taste better if they are cooked, although it is not exactly the healthiest option.

Add to meat broth when the broth is almost cooked and bring to a boil.

Remove the meat when it is cooked, leave it to cool then detach it from the bone, cut the pieces and put them back in the soup.

Add the rice, peas and mashed potatoes and cut into cubes and let it boil for another 10-12 minutes. For the "red" version we add about 250ml broth.

If you prepare it in the summer season you can add 1 diced pepper and 2-3 sliced ​​tomatoes.

For the "white" version, after all the vegetables have boiled, turn off the heat, let the soup sit for about 5-10 minutes, then mix the yolks with the sour cream and add the hot juice little by little and put the mixture in the soup. It doesn't boil anymore!

Season with salt, pepper and add vinegar.

Optionally you can add chopped green larch.

Serve with pickled hot peppers and optionally with sour cream.

Here in the version with tomatoes.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Beef Soup with Tomatoes

Beef soup with tomatoes it is a soup that I often prepare, being to everyone's liking.

Never add this soup only with fresh tomatoes or in winter with Tomatoes in a jar which I put for the winter to have soups, food. They are much tastier than those bought in the store in my opinion.

I recommend you try it too Beef soup prepared as in Moldova by my colleague. Other soups and broths found in the section Soup and soup recipes .

Ingredients Beef soup with tomatoes :

1 kg of large beef bones
500 g of beef
2 carrots
1 patrol
Mica little celery
1 medium onion
150 g peas
300 g peeled potatoes and cut into cubes
800 g fresh tomatoes or tomatoes preserved in a jar (this is how we preserve tomatoes)
1 link leustean

Preparation Beef soup with tomatoes:
The large beef bones are broken and boiled in about 3 l of cold water with 1 teaspoon of salt. The meat is cut into pieces. While the bones are boiling for 1 hour, froth the soup and then remove the bones and if there is meat on them, take it and put it back in the soup and fill it with water.

Put the cut meat to boil, froth if necessary and let it boil for about 45 minutes-50 minutes. Carrots, parsley, celery cut into cubes and heat them a little on 2 tablespoons of oil and then add them to the soup. Grate the onion on a fine grater and put it in the soup. Let it boil then add the peas and finally the potatoes, let it boil for 10 minutes then add the peeled tomatoes and cut into slices or cubes with which we let it boil for another 10-15 minutes.

Take the soup off the heat, season with salt and sprinkle with finely chopped larch. It can be served Beef soup with tomatoes as such, or sour cream.

Good appetite !

Fake belly soup

Fake belly soup, this delicacy that will be appreciated by all lovers of real belly soup as well as lovers of vegetable soup and mushroom lovers! The real truth is that I, Teodora, like belly soup a lot, very much. It is one of my favorite soups and I enjoy nothing more than receiving an invitation like “Do you want to go out to a tripe soup? ” (Well, in the same category between the proposals like "Are we going to papanasi?"…. But that's not what we're talking about now, right?). Yes, belly soup is my weakness BUT, BUT it is a soup that is quite difficult to prepare, or well, not necessarily hard, as it is a luuuuung process, especially if you prepare it like a book. So today I propose an alternative for the much-loved belly soup, but in a much lighter version but also much easier to prepare: Fake belly soup, for which we use pleurotus mushrooms instead of belly.

Pleurotus mushrooms, in addition to being very affordable and we find them absolutely everywhere, are also a healthy food, rich in beneficial nutrients, but with a low glycemic index and few calories. In addition, when we cut the pleurotus slices, they look more than good with the belly soup strips, and the fake belly soup does NOT taste like mushroom soup (I'll tell you from the start, because I'm sure you'll ask me). Ok, let's see what we need (basically the ingredients and the preparation are very similar to the classic belly soup).

Ingredients for 3 liters of soup:

  • 3 tablespoons oil
  • a big red onion
  • 5-6 cloves of garlic
  • 2 grated carrots
  • 2 gogosari murati in otet
  • 100-150ml donut vinegar (according to taste)
  • 2 liters of water
  • 700g pleurotus mushrooms
  • 3 yolks
  • 500ml Greek yogurt (or sour cream, as desired)
  • salt and pepper to taste

How to prepare fake belly soup

  1. In the pot in which we are going to make the soup, heat the oil and heat the finely chopped onion with a little salt, until it becomes translucent. Add the garlic passed through the press or put on a grater and heat them a little together.
  2. Add the grated carrots and the sliced ​​donuts. Heat them for 5-6 minutes together, then add 2 liters of water, salt and pepper to taste and cook for 10-12 minutes on low heat, until the carrots are almost cooked.
  3. Remove from the heat, put the pleurotus mushrooms that we wash, dab them with a kitchen towel and then cut them into strips, just like the belly for soup.
  4. Put the mushrooms and bring to a boil until the pleurotus mushrooms are soft.
  5. Remove from the heat again and add the yolks mixed with the cream / Greek yogurt. Add them to the hot soup and mix well. We can give one last boil, if the soup was not hot when we added the yolks.

Done, the fake belly soup is ready and is perfect for these days with terrible frost, in which a hot soup can work wonders! Let it be the best and I'm waiting for you to tell me if you liked the fake belly soup, with pleurotus mushrooms, with a special taste (and here it is very important NOT to forget the donuts in vinegar and the vinegar on the donuts, because are essential).

Radauti soup original recipe

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Radauti soup of origin recipe Traditional recipes Suceava, BUCOVINA

It is easy to understand that the famous soup was "born" in Radauti, and the one who gave life to the tasty food is Mrs. Cornelia Dumitrescu, a master in culinary art at the "Nordic" Restaurant in Radauti. Mrs. Dumitrescu's passion for gastronomy was born in the family and continued during her professional training, among the original recipes of her reign being "shepherd's sausages", "mushroom roll", "national chop" and - of course - "Radauti soup".

The soup originally from Radauti, made (as a recipe) in 1979, can be described as tasty, light, nutritious.
Mrs. Cornelia Dumitrescu testified that the idea of ​​this preparation appeared as an alternative to belly soup, but to be easier for the consumer. The first option was with turkey meat, tasty and low in cholesterol, but later the turkey meat was replaced with chicken, because it is cheaper and easier to prepare when preparing large quantities of soup. Along with the meat, the original Radauti soup also contains carrots, celery and parsley roots, bell peppers, onions (possibly, for a richer taste, you can add 1-2 potatoes cut in half), the right being finally with mixed sour cream. with egg yolks, vinegar and garlic sauce. It must be served at the table with toast and hot peppers (pickled or not). The original recipe for Radauti soup (recipe unaltered in time by various occasional chefs), by Mrs. Cornelia Dumitrescu from Radauti, Bucovina, is described in this presentation, towards the end.

Home recipe - the secrets of Radauti soup: the meat is boiled before with all the vegetables and a little salt, until it can come off the strips (do not cut into cubes), just like the beef belly strips, adding back to the juice in which it boiled, the boiled vegetables are removed, leaving only the meat in the juice) the vegetables are not added later, neither chopped nor blended, just to keep both the consistency and the special taste of the soup you can use only boneless breast, without other parts of the chicken, because the taste and the final fat of the soup is due to the sour cream and yolks in the composition, the greens are not added at the end, because they would look too motley, and the taste of the greens would not be felt anyway, being covered by that of vinegar and garlic. "cut" the soup, when we add the sour cream (minimum 25% fat) mixed with flour and yolks, we do not pour everything at once in the pot, but we first put, separately, two tablespoons of hot soup in the composition and mix, only then we turn everything over l in the pot.

  • Ingredients: 2 pieces boneless chicken breast, 2 carrots, 2 parsley roots, 1 parsnip root, 1 bell pepper, 1 medium onion (optional, for a richer taste you can add 2 small potatoes cut in half), 500 gr sour cream fat (minimum 25% fat), 3-4 egg yolks, 3 tablespoons flour, 3 tablespoons vinegar, 3-5 cloves garlic, salt and pepper to taste, boiling water.
  • Preparation: boil the chicken breast with a little salt and the vegetables cleaned and cut in half (only the onion is put whole) in about 3 or 4 liters of water, so that it is neither too diluted nor too concentrated the final soup, remove the foam , and after they have boiled well, remove the whole vegetables, and the meat comes off the bones in strips (the skin is thrown away), putting it back in the pot with the juice in which it boiled, without vegetables. After it boils a little, add the yolks mixed separately with white flour and sour cream (in order not to cut or chew the soup, in the composition of sour cream / yolks / flour made separately in a deep plate, add two tablespoons of soup hot and, only after stirring a little, pour everything into the pot), then add vinegar and put the garlic cloves given through a fine grater. Let everything boil for about 5 minutes, over low heat, salt / pepper to taste, then remove from heat.
  • How to serve: Radauti soup is served hot, with toast and hot peppers.

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(5 points / total votes: 50)

Simona-Adina Hotea 4 years ago - 16 January 2013 15:08

Re: Beef soup

I made beef soup with meat in this way and, indeed, the taste is formidable. I can't wait to try the soup with this method, being one of our favorites. Good thing you remembered me!

Ioana 4 years ago - January 16, 2013 15:10

Re: Beef soup

ah, that soup is my weakness! (I also have a personal record: 3 plates eaten at one table of course without anything else after that because it didn't fit anymore) every time I remember it, I feel like it. I resisted with difficulty not to stay in the soup phase and to make soup.

Anamaria 4 years ago - 19 January 2013 15:52

Re: Beef soup

In my opinion, it is the tastiest soup. But the vitamin part. by boiling they are kind of destroyed.

Ioana 4 years ago - January 20, 2013 09:09

Re: Beef soup

not necessarily, some are reduced compared to when they are raw, and some only dissolve in the water / soup in which they boil. do not boil them too much, until they are porridge over low heat and you will be left with most of the vitamins.

Anamaria 4 years ago - 22 January 2013 21:42

Re: Beef soup

Thanks for the tips, they are always welcome.

Carmen Gradinariu 4 years ago - 18 February 2013 20:13

Re: Beef soup

Good evening,
I allow myself to add: by boiling the properties of vegetables diminish, but, as Ioana says, they remain in the juice of the soup. It also depends on how small you cut them, the smaller they are the faster they lose their properties.

Florentina 4 years ago - 22 April 2013 05:06

Re: Beef soup

Hi Ioana, I live in Australia and for me it's cheaper to buy meat already cut into cubes. can I add the meat directly to the soup without putting it in the oven? So did my mother and I hope it's ok?

florin laeselu 4 years ago - 3 May 2013 19:29

Re: Beef soup

an exceptional recipe. Even when I was reading I dreamed in front of a plate, but wouldn't it be better to add a little natural borscht? I don't give solutions, I just ask and I'm very receptive to new methods.

claudia 4 years ago - 2 August 2013 08:45

Re: Beef soup

The soup is really very tasty. The husband, who is Australian and not very fond of soups, ate everything with gusto.
P.S Florentina, I am also in Australia, in Sydney, if you want to contact me look at my email [email protected]

pishkot 4 years ago - 19 October 2013 18:49

Re: Beef soup

Hi ioanaaaa I kiss you
now I started the soup too, but I'm upset that I didn't find boneless brine. I also had an argument with an arrogant saleswoman from the big berceni market (she said that there is no boneless brine) !!
I finally got a bigger one with bone and a few pieces of goulash .. I can't wait to see what comes out as you made me want it

Ioana 4 years ago - October 21, 2013 2:06 PM

Re: Beef soup

bone-free brine is also sold. unfortunately, those in smaller butchers may have their cuts and others may not know. look once in Cora at the pieces of beef that are for sale and you will see white, boneless, bone-in brine. and so on there seem to me the best beef variants. but goulash for soup also works, you went for a good alternative

pishkot 4 years ago - 30 October 2013 16:04

Re: Beef soup

Before I got to the butcher's, I looked in the choir, but they didn't have any. Unfortunately I don't have reliable butchers in the area and I prefer to buy from cora, at least I know they are a bit fresh.
Anyway, it turned out very good, even so, with goulash, I ate with appetite aman2 Thanks for the recipe

Adriana Niculescu 4 years ago - 21 November 2013 15:43

Re: Beef soup

Congratulations on this original website! You have some absolutely wonderful recipes! I really like to cook and when I'm out of ideas, I get inspiration from you. I really like the fact that I can easily find delicious Romanian and international cuisine.

With much love and thousands of thanks,

Florina Ghinararu 3 years ago - 27 January 2014 14:57

Re: Beef soup

Gabi Lacatus 3 years ago - 10 April 2014 18:28

Re: Beef soup

Hi Ioana, maybe you are busy, but I want to ask you something and I hope you can answer me until the holidays, when I want to try this soup ... after I put the 4 l of water, followed by 2.5 hours of standing on fire (be it small) I was wondering if it will not decrease too much in the amount of juice, that is, fill it with water or does it stay that way? or because we don't boil it doesn't make the soup very strong? I still wouldn't want it to be thick, thank you!

Ioana 3 years ago - April 10, 2014 6:41 PM

Re: Beef soup

because it does not boil, it will only decrease a little. the soup itself will not come out thick but concentrated in taste, flavorful. but it is thick if you put all the vegetables indicated by me (I like it that way, with a lot of stuff in it). if you like it less often just reduce the amount of vegetables added. but do not make the soup longer, do not add more water, because you will only get a vegetable soup. you will lose the taste of beef.

Gabi 3 years ago - 15 April 2014 19:33

Re: Beef soup

ok, thanks a lot for the answer! I will do it, I don't walk on water, maybe only on vegetables, thank you.

ela 3 years ago - 29 July 2014 14:18

Re: Beef soup

yesterday I also tried this recipe, it is extraordinary, even my husband praised it, I made it without tomatoes, I didn't have it this time. thanks for the recipe

Ioana 3 years ago - 1 August 2014 12:52

Re: Beef soup

Hello Ioana! Your exceptional soup! You made me want it, how great it looks!

Stefan 3 years ago - 27 September 2014 07:26

Re: Beef soup

Bravo. The only recipe that differentiates between the cooking time of different components. Others boil tomatoes and potatoes at the same time. and I also write recipes on the net.
Good appetite!

Marian a year ago - 11 April 2016 12:36

Re: Beef soup

The recipe is very good, thanks for the little secrets shared. I always had this soup cloudy. Now it came out clear and much tastier. I also put yellow bean pods
Thank you again !

INGREDIENTS peasant beef soup

Check the ingredients as you put them in the shopping cart.

200 g beef pulp

100 g carrots

70 g of parsley root

80 g onion (one medium onion)

70 g of celery root

100 g bell peppers

100 g tomatoes

50 g oil

1500 g of water

2 teaspoons salt

½ teaspoon pepper

1 tablespoon larch

2 tablespoons vinegar

Peasant beef soup at Thermomix

Have you ever eaten a good, warm soup on top of a mountain? Healthy and full of vegetables, with a slightly creamy texture and a special taste, it makes you feel that you are taking a spoonful of health and urges you to go for another hike. This is how this soup is made at Thermomix.

Preparation time: 15 min.

Total cooking time: 75 min.

Difficulty: environment

Amount: 6 servings

  1. Wash the beef bones and place them in an oven tray. Grease them with tomato puree and bake them at 200 degrees for 40-45 minutes, or until the sauce caramelizes on top and the beef bones are well penetrated.
  2. Meanwhile, cut the onion into large cubes and cook for 3-4 minutes, then add the rest of the vegetables, cut as evenly as possible. Pour the water over all the vegetables and leave them over medium heat until they start to boil. When the vegetable mixture boils, turn on the heat.
  3. Put the beef bones on top with all the tomato sauce, then take 1-2 tablespoons of the juice from the pot and pour it into the tray in which you baked the bones, to soften all the traces left. Pour the sauce obtained in the tray over the concentrated beef soup and let it simmer for 4-5 hours on low heat.
  4. After the time has elapsed, strain the bones and vegetables, and store the concentrated soup in the refrigerator, in an airtight container.

Store the soup in an airtight container in the refrigerator for a maximum of 3-4 weeks.