Classic beef noodle soup
Recipe: Noodle soup with vegetables and beef soup meat
4
10
min.1,5 - 2
hoursca. 720
kcalThis soup brings back memories from my childhood. Back then, my mom always prepared them with a leg slice and extra marrow bones from the beef. I, on the other hand, once had to reach for a beef brisket because the butcher no longer sold leg slices and since then I have found the beef brisket as a soup meat simply brilliant. Not too fat, but very soft and juicy.
This recipe requires a pressure cooker - if you don't have one handy you can use a regular saucepan. The downside, however, is that it increases the cooking time.
Ingredients:
- 500 g
beef brisket
- 1
Onion halved
- 2
small slices of celery diced
- 2
carrots sliced
- 1
leek sliced
- 1
bunch parsley chopped
- 1 liter
vegetable broth
salt, pepper
- 400 g
soup noodles
Preparation:
Place the brisket in a pressure cooker with the vegetable broth and seal. Heat the whole thing until the pot whistles. Then let the pot simmer for about 1 hour over medium heat.
Variant without pressure cooker: Instead of one hour, let the whole thing simmer with the lid on for about 2 hours at low/medium heat.
After the cooking time, open the pot, add the vegetables and simmer for another 15 minutes.
Meanwhile, cook the soup noodles separately*, drain and set aside.
Take the meat out of the pot and cut into pieces. Put the soup noodles and the finished broth together with the chopped meat in the soup plate.
And my classic soup with beef and noodles is ready.
Tip:
- If you cook the soup noodles separately and then don't add them to the soup, the noodles will always stay crisp and won't overcook. But the best thing is that you can also keep the soup delicious. So you can put the noodles in a box and leave them in the fridge for a good day. The broth and vegetables, on the other hand, can even be stored in the refrigerator for about 2 days.
Discover my recipe on Instagram!
