Broth has always been a part of my life, and you can make it with many types of meat. This soured beef broth is a comforting, soul-warming soup that evokes cherished memories of home.
Smells and tastes from childhood often transport us back in an instant. For me, this soup does exactly that. My mother used to cook it frequently, and I loved it then and love it even more now because it brings back those happy, simple times. I hope my children will someday feel the same connection when they remember the dishes I made for them.
This beef broth is one I want to share because it’s so satisfying and easy to make. Serve it with fresh homemade bread and some green or red chilies for a simple, delicious meal.
When I want to spend less time in the kitchen, I turn to soups like this. They require a bit of chopping and a little patience, but they come together quickly and taste like comfort. Kids always cheer when they see this on the menu—it’s one of those beloved sour soups that feels like home.
Vegetables in this recipe are flexible. Use what you have on hand or what you prefer—there’s no strict rule. I suggest choosing seasonal produce for the best flavor.
Here are a few other soup recipes you might enjoy:
- Creamy mushroom soup with turmeric and thyme
- Potato soup with ham hock and petit pois (garden peas)
- Winter warming chicken soup
- Instant Pot bean soup
Let’s get cooking. Bon appétit!
Soured beef broth
Equipment
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pot
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knife
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chopping board
Ingredients
- 1.2 litres water
- 700 g beef meat (on the bone)
- 1–2 medium onions
- ½ small leek
- 1 small parsnip
- 1 large carrot
- 2 sticks celery
- 1 can tomatoes
- 2 tablespoons tomato paste
- sprigs parsley a few, fresh
- 1–2 medium lemons (juice only)
- 3 medium potatoes
- ½ teaspoon pepper freshly ground
- ½ tablespoon sea salt or Himalayan salt
Instructions
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Cut the meat into desired chunks, wash and place in a pot with the water. Bring to a boil, add 1 spoon of salt and cover. Boil for about 30–40 minutes. Be nearby during the first 10 minutes to skim off any foam that forms.
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Meanwhile, chop the washed vegetables into small cubes or larger chunks if you prefer. Place them in a bowl and set aside until ready to add.
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After the meat has cooked for 30–40 minutes, add all the chopped vegetables. Cover the pot for the first five minutes, then uncover and continue to cook on medium heat for about 20 minutes.
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Stir in the tomato paste and chopped tomatoes. Cook uncovered on medium heat until it returns to a gentle boil, then reduce heat to low and simmer for another 20 minutes. Season with salt and pepper to taste.
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Turn off the heat and let the soup rest for 10–15 minutes. Add the juice of one or two lemons and stir to brighten the flavors.
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Serve the soup in bowls, sprinkle with a generous pinch of chopped parsley, and enjoy.
Notes
Opt for seasonal produce when possible for the best flavor.
Enjoy this hearty, nourishing soup!
Nutrition
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Carbohydrates: 18g
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Protein: 41g
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Fat: 9g
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