Soups Meat

Soups Meat

Soups meat is usually cut from the transverse rib of beef, breast or bow loin. It is a fleshy piece that should be streaked with a layer of fat. The fat layer gives the soup a strong aroma. Soups meat should always be placed in cold water so that the flavors are released to the broth and one gets a strong beef meat broth. At the end you can cut the meat into small cubes and use them as soups.

All data per 100 g:
166 kcal
1 g
19 g
9 g

Recipes with Soups Meat

Bacon dumpling soup
Bacon dumpling soup For the Tiroler Speck Knödel soup boil a strong beef broth. If you want to cook a larger amount of meat broth and double the ingredients, you can also cook the bacon dumplings directly in the broth. ...
Beans stew with soups meat
Beans stew with soups meat This bean stew with soups meat is prepared with white and green beans and tastes particularly savory. If you take care to get a good quality of the soup meat with little fat and sinews, you will get extra meat for the bean stew. ...
Beef bouillon with eggs stitch
Beef bouillon with eggs stitch Beef bouillon with egg stitch is a classic among the clear soups, which tastes particularly strong. Soups vegetables clean and half of it for the beef bouillon in coarse cubes cut. ...
Beef Meat Broth
Beef Meat Broth is versatile. Place the beef and marrow bones in cold water and bring to the boil. ...
Cattle broth
Cattle broth Beef broth is a strong, clear broth that can be used as a basis for hearty soups and stews. Put the meat in a soup pot and cover with water. ...
Pumpkin soup with soups meat
Pumpkin soup with soups meat For the pumpkin soup with soups meat put on the soup meat in time or cook already one day before serving. Place the soup meat in a pot, add water, onions, cloves, bay leaf and black peppercorns, cover with a lid and bring to the boil. ...
Soups Meat
Soups Meat is served with horseradish sauce. Soups meat in a pot put. ...
Vegetable soup
Vegetable soup This classic vegetable soup tastes particularly strong. Rinse meat from soups, place in a large pot and cover with cold vegetable broth. ...

(C)opyright by Marions Kochbuch