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Stew soup. Soup with stewed meat and noodles. Stewed soup with seaweed

Today we have prepared for you a recipe for stewed soup with potatoes and noodles. This dish is simple, does not require much time or preparation, and is suitable for a family dinner, on a camping trip, or at the cottage. On weekdays, when everyone comes home tired and you don’t want to bother with dinner for a long time, this soup will help out the housewife and satisfy the whole family in a matter of minutes. The preparation and ingredients are very ordinary, but the taste is excellent, rich, and at the same time, light.

Taste Info Hot soups / Vermicelli soup

Ingredients for 4 servings:

• Potatoes - 4 pcs.;
• Water - 2 liters;
• Onions - 1 pc.;
• Carrots - 1 pc.;
• Refined sunflower oil - 3 tbsp. l.;
• Stew - 200 g;
• Garlic - 1 clove;
• Vermicelli - 3 tbsp. l.;
• Salt - to taste;
• Fresh greens - to taste.

How to make stewed soup with noodles and potatoes

Peel the potatoes, cut them into pieces or cubes, as you are used to. Pour all the water into the pan, add chopped potatoes, and put on low heat. After the water boils in the pan, you need to add salt and cook until tender over low heat.

Now we have time to prepare the dressing. Peel the onion and carrot, cut the onion into small pieces, and grate the carrots on a coarse grater.

Fry carrots and onions in a frying pan, be sure to add a small amount of vegetable oil. This will take 3-4 minutes, the vegetables will be soft, but not overcooked. Stir them periodically with a spatula.

Test the potatoes for doneness; if they are cooked, you can add fried onion and carrot dressing.

It's time to add the prepared spices to the soup. The bay leaf does not need to be used separately; usually it is already in the stew; also, do not overdo it with salt, there is enough of it in canned food.

Stir the soup, and as soon as the water boils, add small vermicelli. The long one can be used by breaking it into several pieces. Stir the soup again so that the vermicelli does not stick together into one lump.

Use stew according to your taste: pork, beef, chicken. Jars weighing 200 g are sufficient for this amount of soup. Before putting the stew into the broth, divide the large pieces into smaller ones. Crush or chop a clove of garlic, add it to the soup you buy, and keep it on the fire for at least another 5-7 minutes.

All preparation takes no more than 30 minutes, and an appetizing soup with stewed meat and noodles can be served. Pour into plates and add finely chopped herbs: green onions, dill, parsley.

Eat to your health, we wish you bon appetit.

Some advice for young housewives:

• Choose noodles for soup made from durum wheat flour, so it won’t boil over longer.
• Do not try to prepare more servings than you need to eat at one time. Vermicelli tends to swell after short storage even in the refrigerator and takes on an unattractive appearance.
• Constantly taste all dishes, add spices five minutes before cooking.
• The bay leaf must be removed from the pan before serving, otherwise it will overwhelm all the flavors of the prepared dish.

Simple and delicious soup recipes for every day

An inexpensive stewed soup that can be prepared very quickly. Watch the step-by-step recipe with photos and videos. Save your time and cook delicious food with us!

25 min

72 kcal

5/5 (3)

A lifesaver for quickly preparing lunch is stewed soup. This soup can be made from beef, pork or other stew. This soup is also a great help on vacation, especially since if you cook it over a fire, it turns out incredibly tasty. What kind of soup can be made from stew? And potato, and vermicelli and buckwheat - any will turn out nourishing and tasty.

I offer you a recipe with a photo, in which I will tell you step by step how you can quickly and easily cook a delicious soup with stew.

List of required ingredients

Kitchenware: frying pan, grater, saucepan, cutting board.

Cooking sequence

1. Let's start preparing the soup by preparing the vegetables. They need to be cleaned and washed. Cut the potatoes into arbitrary cubes and put them in the pan. Fill with water and set to cook until done.
   
   
2. After the water boils, add a bay leaf, which will need to be removed from the pan after preparing the soup. We'll salt it at the very end., since the stew also contains salt, and we can over-salt the soup.
3. Place a frying pan on the stove and pour in a little oil.
4. Cut the onion into small pieces and place it in a heated frying pan. Grate the carrots and add to the onion. I prefer to grate carrots for soup on a fine grater, while some people like to cut them into strips or small cubes.
   
5. Mix carrots and onions. Fry them over medium heat until light golden brown. If desired, you can add finely chopped bell peppers and a couple of celery stalks. Sometimes I add tomato. Before cutting, you need to keep it in boiling water for a couple of minutes and then remove the skin. Pepper and tomato are placed in the pan after the carrots and onions are fried.
   
   
6. Check the potatoes for readiness. If it can be easily kneaded with a spoon or the blunt side of a knife, then it is ready. It takes to cook potatoes approximately 20 minutes.
7. Open the can of stew and put it in the pan.. If there is a lot of fat on top, you can skim it off. Sometimes I use this fat for frying.
   
   

   If the stew consists of large pieces, then they need to be divided into parts. To do this, put it in a deep plate and separate it with a fork. Place the stew into the pan along with the yushka.

8. At the same time, add the vermicelli and stir immediately so that it does not stick together. It can be any pasta.
   
   
9. Transfer the contents of the pan into the pan and stir. Now add salt to taste.
   
   
10. Let's cook some more no more than 7 minutes.
11. Pour the prepared quick soup into bowls and add ground black pepper and chopped fresh herbs.
    
    

    Soup with stew in a slow cooker

Turn on the multicooker in the “Frying” mode and pour a little oil into the bottom of the bowl. Finely chop the onion and place in a bowl. Add grated carrots. Stir and fry until light golden. Peel the potatoes. Cut it into small pieces. Place in a bowl and fill with water.
Switching mode to “Soup” or “Cooking” And cook until the potatoes are ready for about 20-25 minutes. Add vermicelli and stewed meat to the soup. Add salt to taste and cook for another 7-10 minutes.

Soup with stew and rice, buckwheat or other cereals

This soup is prepared in the same way as described in the recipe, but the cereal must be placed in the pan along with the potatoes. You need to take half a glass or 100 grams of cereal. If you use rice, you must first rinse it well until it is clean with clean water. It’s better to sort out the buckwheat and remove unopened grains and other debris.

Soup with stewed meat and vegetables

Vegetables such as cauliflower or broccoli, young zucchini, asparagus or green beans, bell peppers and tomatoes are suitable for this soup. These can also be frozen vegetables that do not need to be defrosted before cooking.
Vegetables should be added 10 minutes after the potatoes boil, and it is better to add peppers and tomatoes to the frying.

Stewed soup can be prepared quickly and very tasty. There is not always time to prepare rich first courses of meat. And to be honest, sometimes there is no desire. But the family must be fed every day. And at such moments you can cook what are called quick soups. And they are usually prepared from stewed meat or canned fish.

And if you have a jar of good stew in stock, then in half an hour your family will be fed, well-fed and very satisfied. The hot first course invariably turns out tasty, nutritious and very aromatic.

Based on today's recipe, you can cook the soup with absolutely any cereals, vegetables and pasta. That is, with what is in the house. And take care of the spices. This is necessary so that it is not only nutritious, but also aromatic.

Soup with pasta and vegetables with stew

We will need:

• stew 1 can
• onion 1 pc.
• potatoes 1 pc.
• carrots 1 pc.
• tomato paste 1 tbsp. spoon
• pasta or cereal
• vegetable oil
• dill and parsley
• salt, ground black pepper
• bay leaf, spices

Preparation:

1. It is better to cook in a thick-walled pan so that you can immediately fry and cook in it. If you don’t have such a pan, then we fry it in a frying pan, and cook the soup in a regular pan. Then we connect everything.
2. Finely chop the onion, the finer the better. I personally don’t like it at all when onions are coarsely chopped and there are huge pieces floating in the soup. As a child, I always caught him from there. Maybe I haven’t liked it since then. Well, in fact, the finer the onion is cut, the sooner it has time to boil and give all its flavor to the broth.
3. Pour 3-4 tbsp into the pan. spoons of oil, heat it. Add the onion, fry it until golden brown, then pour in 1/3 cup of hot water. We evaporate the water over low heat; during this time the onion will become transparent, and it will no longer be so visible in the soup.
4. Add 1 tbsp. spoon of tomato paste. Stir constantly to avoid burning. By the way, if you make tomato paste yourself as a preparation for the winter, then it is better to add it. After all, your own pasta is always tastier than store-bought. I make this pasta every summer in large quantities. It lasts me all winter, and there are no questions about what to season the dish with when needed. After all, tomatoes in winter do not have the same taste as in summer, and the price is too high.
5. Well, while we were talking, the pasta was fried, and you can add hot water. Pour as much soup as you want to cook.
6. So far, the point is, the onions were fried and steamed with tomato paste. During this time, we peeled and cut the potatoes into cubes and grated the carrots on a Korean carrot grater. If you have bell pepper, it won't hurt either. If not, add dried paprika for flavor and color. Then add salt.
7. Cook for 10 minutes until slightly simmering. During this time, open the stew and prepare the cereal or pasta. Today I have stars, just like when I was a child. Previously, soups were sold in bags, and these little stars fit well in this bag. When I see stars in the store, I always buy them. Now is also the time to add spices, various dried herbs will do - parsley, dill, basil, rosemary, add a little saffron. There are no special recommendations, add what you like.
8. After 10 minutes, transfer the opened and cut stew into a saucepan. And add the stars and carrots, they cook quickly, in just 10 minutes our dish will be ready.

If you want to cook rice or peas, then consider the cooking time. If you cook soup with rice, then put the rice in the pan along with the potatoes. Well, if it’s peas, then you generally have to look at it individually. Different peas take different amounts of time to cook.

It’s best to cook it first, of course with fried onions, and try it when it’s almost ready. And then gradually add potatoes, carrots and stewed meat.

9. 5 minutes before cooking, add pepper and bay leaf. Cut fresh herbs; they should be placed in portioned plates. But before that, after turning off the heat, let the soup sit for 5-10 minutes with the lid closed.

Now all that’s left is to try and ask for more. Our stew soup turned out great!

Bon appetit!

p.s. Yes, such a soup, just from a stew in nature, will come in handy. Fast, tasty and nutritious. Take note!

We can bet that most people strongly associate a dish such as stewed soup with a camp menu or with a student dormitory. Indeed, why cook at home something that is done quickly, with a minimum of effort and does not turn out very tasty? Stop! In fact, properly cooked stewed stew soup has an amazing meaty aroma and a pronounced taste. Surprise your family members with this dish. The special advantage of this soup is that it is quick to prepare; in just 30 minutes you will be able to enjoy a healthy and flavorful dish!

Stewed soup - preparing food and utensils

Wherever you prepare this dish, at home or outdoors, you will definitely need the following ingredients: clean water, stewed meat, vegetables and cereals. And it's all! What kind of stew is suitable for soup? One could say that any, but this is not so. A lot of low-quality product called “stewed meat” has appeared on sale. Ground bones and tripe are the main components of this “delicacy”. Do not spare money, if you want to purchase quality products, study the entire assortment offered in the store and choose stewed meat at an average or above average price. For soup, you can purchase either beef or pork stew. The only difference is that the soup made from beef stew will be less fatty than from pork stew. When you put the contents of the jar into the soup, do not select only pieces of meat, but feel free to tip the contents of the entire jar into the pan. Don’t be confused by the jelly and white pieces of fat - the richness and aroma of the soup will depend on them.

Before you start preparing the first course, prepare the dishes for your own convenience. You will need a saucepan in which you will cook the stew soup, a frying pan, a cutting board, and a grater.

Stew soup recipes:

Recipe 1: Stew soup

The easiest way to prepare stew soup is to boil it with vegetables. This dish is so easy to prepare that you don't need anything other than a pan and 25 minutes of your time!

Required ingredients:

• Pure water (filtered or mineral) 2 liters
• Potatoes 2 medium size
• Beef stew 1 can (450-500 grams)
• 2 medium sized carrots
• 1 large onion
• Salt, ground pepper
• Fresh herbs (parsley, dill)

Cooking method:

1. Place a saucepan filled with water on the fire.
2. Peel the potatoes and cut them with a knife, place them in the pan.
3. As soon as the water boils, add the contents of the canned stew to the pan.
4. Peel and finely chop the onion, wash and grate the carrots or cut into small cubes, and then add the vegetables to the pan.
5. Reduce the heat and simmer the stewed soup under a closed lid for 10 minutes.
6. 2 minutes before the soup is ready, add the herbs to the pan.

Recipe 2: Stewed tomato soup

Fried tomato pieces will add piquancy to the soup. You don’t have to fry the tomatoes, but add them fresh to the soup. Another secret of this dish is the use of spinach. Dropped in boiling water, it gives the dish a rich, appetizing color.

Required ingredients:

• Clean water 2 liters
• 2 medium sized tomatoes
• Potatoes 2 small pieces
• 1 medium sized carrot
• Onion medium 1 piece
• Sunflower oil for frying vegetables
• Spinach

Cooking method:

1. Place a pan filled with water on the fire.
2. Wash and peel the potatoes, cut into cubes and place them in the pan.
3. As soon as the water boils, add the stew to the potatoes and turn the heat to low. Salt the water and cover the pan with a lid.
4. Let's prepare the vegetables. To do this, peel the onion, chop it finely, wash the tomatoes and cut into cubes or slices. Fry the onions for 3 minutes, then add the tomatoes to the pan. Fry the vegetable mixture, stirring, for about 5 minutes.
5. Wash the carrots and cut into cubes.
6. Add vegetables to the soup and cook for about 10 minutes.
7. Two minutes before cooking, chop the spinach and place it in the pan.

Recipe 3: Mushroom stew soup

If you find yourself in the forest and pick mushrooms, then it’s simply a sin not to take advantage of the opportunity to cook an amazing stewed soup with mushrooms! Any type of mushroom is suitable for this dish, although the soup will be richest if you use porcini mushroom.

Don’t be upset if you are a city resident and you don’t have the opportunity to get out into the forest. You can replace wild mushrooms with champignons or oyster mushrooms from the store. They may be inferior in flavor, but they are just as healthy and tasty.

Required ingredients:

• Mushrooms (any type) 400 grams
• Clean water 2 liters
• Beef stew 1 can (500 grams)
• Potatoes 2 medium size
• 1 medium sized onion
• Fresh greens

Cooking method:

1. Fill a saucepan with water for the soup and set it to heat.
2. Rinse the mushrooms well from the soil, then cut them coarsely with a knife and place them in water.
3. Peel the potatoes, cut them and add them to the mushrooms; add salt to the water in the pan. As soon as the water in the pan boils, open the can of stew and pour its contents into the pan, reduce the heat under the pan.
4. Peel and finely chop the onion. You can fry it, and then the soup will turn out fattier, or you can add it to the pan raw.
5. In 10 minutes the soup will be ready. A couple of minutes before turning off the heat, add chopped herbs to the pan.

Recipe 4: Stewed Lentil Soup

Lentils taste very much like beans and have nutritional properties, but they cook much faster. There are several varieties of lentils. To make stewed soup, you can use any kind, although the soup will look most beautiful if you cook it with red lentils.

Required ingredients:

• Beef stew 1 can (500 grams)
• Clean water 2 liters
• Lentils 150 grams
• Potatoes 1 piece
• 1 medium sized onion
• 1 medium carrot
• Sunflower oil for frying 1 tablespoon
• Fresh greens

Cooking method:

1. Pour water into a saucepan and place it on the fire.
2. Cut the peeled potatoes into cubes and put them in water and add salt.
3. Rinse the lentils under running water. As soon as the water in the pan boils, add the lentils and the contents of the can of stew, and add salt.
4. Let's prepare some roasted vegetables to make the stewed soup more rich. To do this, you need to finely chop the peeled onion and grate the carrots. Place onions in a heated frying pan, then carrots. Fry the vegetables for five minutes, stirring. Add the prepared roast to the soup.
5. In 10 minutes the soup will be ready.
6. Two minutes before turning off the heat under the pan, add the roast to the stewed soup.

Recipe 5: Stewed buckwheat soup

Is it possible to make stewed pork soup? Of course you can! Its only difference from beef stew soup is its higher calorie content and nutritional content. You can also add buckwheat to this soup - you will end up with a tasty and satisfying dish!

Required ingredients:

• Clean water 2 liters
• Stewed pork 1 can (500 grams)
• Buckwheat 150 grams
• Potatoes 1 piece
• Onion 1 piece medium size
• Bell pepper 1 piece
• Parsley dill

Cooking method:

1. The pan with water needs to be put on fire.
2. Peel the potatoes and place them whole in the pan.
3. Wash the buckwheat and select the black grains. As soon as the water in the pan boils, place the buckwheat and the contents of the can of stew into it.
4. Wash the pepper, cut it, remove the seeds and chop it into square pieces.
5. Peel the onion and chop finely.
6. Remove the potatoes from the pan, mash them and put them back into the water along with the prepared vegetables. Add salt and turn down the heat. In 10 minutes the stew soup will be ready.
7. A couple of minutes before cooking, add chopped greens to the pan.

1. If you cook soup from stewed meat with the addition of cereal, then do not use too much of it, otherwise the first dish will turn out too thick and more like a thin porridge than a soup. The optimal amount for 2 liters of water is 100-150 grams of cereal.
2. In addition to buckwheat, you can add pasta, millet or oats to the soup.
3. Add tomatoes to stewed beef soup, and if you cook stewed pork soup, use bell pepper.
4. If you adhere to a dietary lifestyle, then do not fry by frying vegetables in oil. Add raw onions and carrots to the soup, you will see - it will turn out tasty and rich.
5. Instead of stewed meat, you can also use canned Porridge with Stew. In this case, you do not have to add cereals to the dish.
6. To make the stew soup thicker and purée, it is not necessary to cut the potatoes into cubes. Dip it into the water, and when the potatoes soften, take them out and mash them, then put them back into the pan.
7. Never fry in olive oil! Once it is heated, it immediately loses its beneficial qualities. The ideal vegetable oil for frying vegetables is sunflower oil.
8. Before serving the soup, you can add a pinch of grated cheese or a spoonful of sour cream to the plate.
9. What are the best greens to use for making stew soup? It can be “traditional” parsley or fragrant dill, but feel free to add chopped spinach and sorrel leaves.

First courses are often prepared in most families, as they are not only tasty, but also healthy for the body. Liquid meals not only satisfy hunger, but are also easier for the stomach to digest, which makes nutrition more complete and correct. Housewives often prepare various soups, in which the ingredients are cereals, pasta, vegetables and other products. To cook faster tasty and rich soup, you can use stew, which will make the first dish both tasty and nutritious.

Delicious soup with meat broth

In order to make first courses more tasty and rich, meat broths prepared by boiling bones are most often used. If you cook one fillet, you won’t be able to achieve a full-fledged meat broth, and therefore bones are more often used - pork or beef ribs, wings and legs of poultry, and so on. But due to the fact that it takes a long time to cook the bones to obtain the broth, it becomes quite long. In order to reduce the cooking time of the soup, you can use stew, which allows you to prepare the first course much faster, and the soup turns out tasty and rich.

A good stew contains not only pieces of meat, but also jelly and fat, which make the first dish very nutritious and tasty. After opening a can of stew, just put a few spoons in boiling water and your meat broth for making soup or borscht will be ready. The fastest way to cook soups is with stewed meat, since when cooking borscht you still have to cook the beets for a very long time and then the time savings is practically not felt. But when cooking soups, by putting stewed meat in a pan of boiling water and adding the necessary vegetables and cereals/pasta, you will quickly cook a delicious hot dish.

Recipe for soup with stew

In order to quickly cook delicious soup, you will need the following ingredients:

− can of stew;
− 5-8 potatoes;
− one onion and one carrot each;
− half a glass of any cereal or pasta;
− spices to taste, one bay leaf, two or three black peppercorns;
− fresh herbs.

Place a saucepan on the stove, and while the water is boiling in it, you can peel the potatoes, carrots and onions. When the water has boiled, open the can of stew and put it in the pan (at least part of the can, at least all of it). The fat from the can is used to prepare the fry, and pieces of meat and jelly are used to add richness to the soup. The frying pan is heated, the fat from the stew is placed there, melted and chopped vegetables are added for frying. The carrots are cut into thin strips, and the onion into thin half rings; when frying, you can put a little dry spices in a frying pan, add salt and pepper.

After putting the stew in the pan, let it boil for a couple of minutes while you prepare the roast. After this, put the diced carrots into the pan and bring to a boil, then reduce the heat and add some salt to the soup. Then, depending on your own taste preferences, add some cereal or pasta (vermicelli, horns, shells, etc.) to the soup. After boiling the soup, frying is added to it, everything is thoroughly mixed, if necessary, salt and pepper are added and chopped herbs are thrown in - parsley and dill.

Making soup with stew The good thing is that it can save time, since most of it will be needed for cleaning and cutting vegetables. You don't need to wait until the meat broth is cooked and this will allow you to find time for more necessary things. To cook soup in a five-liter saucepan, which will be enough for a family of three for two to three days, half a can of stew is enough, and the rest can be used for main courses. So it can be called not only quick to prepare, but also cheap, which is important for many families nowadays.