Ingredients with Measurements:
- 1 pound of beef chuck, cut into small cubes
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 8 cups of beef broth
- 1 cup of dried Baikal skullcap leaves
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Special Equipment Needed:
- Large pot
- Wooden spoon
- Ladle
- Soup bowls
Step-by-Step Instructions:
1. Heat the vegetable oil in a large pot over medium-high heat. Add the beef cubes and cook until browned on all sides, about 5 minutes.
2. Add the onion, carrots, celery, and garlic to the pot. Cook for 5 minutes, stirring occasionally.
3. Pour in the beef broth and add the Baikal skullcap leaves and bay leaf. Bring the soup to a boil, then reduce the heat to low and let it simmer for 1 hour.
4. Remove the bay leaf and discard. Use a ladle to remove any excess fat from the surface of the soup.
5. Season the soup with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Simmer over low heat
Serving size:
6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or beef sirloin.
- Baikal skullcap leaves can be substituted with other dried herbs such as thyme or rosemary.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Use chicken broth instead of beef broth for a lighter soup.
- Add a can of diced tomatoes for a tomato-based soup.
Tips and Tricks:
- To make the soup more flavorful, brown the beef cubes in batches instead of all at once.
- Use a slotted spoon to remove any excess fat from the surface of the soup.
- If the soup is too thick, add more beef broth or water to thin it out.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation Ideas:
Serve the soup in a large soup tureen or individual soup bowls.
Garnishes:
Garnish the soup with fresh parsley or croutons.
Pairings:
Serve the soup with crusty bread or a side salad.
Suggested Side Dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting Advice:
- If the soup is too salty, add more water or unsalted broth to dilute it.
- If the soup is too thin, let it simmer for longer to reduce and thicken.
Food Safety Advice:
- Make sure to cook the beef cubes thoroughly to prevent any foodborne illnesses.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
Baikal skullcap is a herb that is native to Russia and China. It has been used for centuries in traditional medicine to treat a variety of ailments.
Flavor Profiles:
This soup has a rich and savory flavor with a hint of earthiness from the Baikal skullcap.
Serving Suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Russian