Beef and Lentil Cream Soup – A Nostalgic Favorite

This delicate puree soup is perfect for a variety of first courses. The first place in the soup section in our family is confidently shared by borscht and solyanka, and this lentil soup deserves second place.
cook time: 1h
Chloe Benton
Beef and Lentil Cream Soup – A Nostalgic Favorite

Nutrition Facts (per serving)

202
Calories
9g
Fat
12g
Carbs
15g
Protein

Ingredients (10 portions)

Basic:

Garlic 3 clove
Salt 1 tbsp
Pepper (mix) to taste
Potato 1 pc
Beef (meat on the bone) 800 g
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil (for frying) 3 tbsp
bell pepper 0.5 pc
Dill to taste
Basil to taste
Green cilantro to taste
Heavy cream (optional) 150 g
Lentils (yellow) 2 cup

Recipe instructions

Step 1

Step 1
Prepare beef broth in advance, about 2.5-3 liters. Rinse the lentils and soak in water.

Step 2

Step 2
Remove the meat from the broth, cut into cubes, and set aside for now. Strain the broth and put on fire.

Step 3

Step 3
Boil the lentils without salt in water until tender, about 40 minutes.

Step 4

Step 4
Cut the potatoes as desired and place them in the broth. Add salt.

Step 5

Step 5
Prepare the remaining vegetables, crush the garlic with a knife.

Step 6

Step 6
Fry the onion and garlic in a frying pan in vegetable oil.

Step 7

Step 7
Add carrots, bay leaf, ground pepper, simmer until carrots are soft. Remove garlic.

Step 8

Step 8
Add bell pepper, fry for a couple of minutes.

Step 9

Step 9
Place all this vegetable mass into the pan with the potatoes, not forgetting to remove the bay leaf.

Step 10

Step 10
Prepare the greens.

Step 11

Step 11
Place cooked lentils in a saucepan and add herbs.

Step 12

Step 12
Gently blend with an immersion blender until pureed. You can add a little cream if you have it; they will add a creamy flavor to the soup. I had about half a glass. But if there is no cream, then it’s good without it. Add the meat and bring the soup to a boil.

Additional rubrics

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