Hearty Dilled Beef and Vegetable Soup
This Hearty Dilled Beef and Vegetable Soup is a perfect warm embrace on a chilly day. Combining tender beef, vibrant vegetables, and fragrant herbs, this dish fills the kitchen with delightful aromas, inviting you to gather around the table. While beef knuckle offers a rich flavor, a small chuck can also be a suitable substitute. Feel free to customize with baby spinach or even canned green beans for a quick twist. Serve it with a sprinkle of shredded Swiss cheese or croutons to elevate the comfort experience. Whether it’s a family dinner or a cozy night in, this soup is sure to nourish both body and spirit.
N/A
Servings
350
Calories
18
Ingredients
Ingredients
beef knuckle
3-4 lbs (sliced)
butter or margarine
2 tablespoons (for browning)
onions
2 large (sliced and separated into rings)
mushroom
1/2 lb (sliced)
carrots
3 large (thinly sliced)
celery
2 stalks (thinly sliced)
garlic cloves
2 (minced)
fresh parsley
1/4 cup (chopped)
salt
1 tablespoon
dry dill weed
1 teaspoon
savory or marjoram leaves
1 teaspoon
white pepper
1/4 teaspoon
canned tomatoes
1 lb (crushed with liquid)
water
2 quarts
medium potato
1 (thinly sliced)
green beans
1/2 lb (cut into 1-inch lengths)
fresh spinach leaves
2 cups (chopped)
Swiss cheese or croutons
as desired (for garnish)
Instructions
1
In a large 5-6 quart kettle, melt butter over medium heat. Brown the beef knuckle slices on all sides, enhancing their flavor.
2
Once the beef is well browned, add the sliced onions and cook until they become limp and translucent. Stir in the mushrooms, carrots, celery, and garlic.
3
Mix in the parsley, salt, dill weed, savory (or marjoram), white pepper, and canned tomatoes with their juice. Pour in 2 quarts of water and bring the concoction to a boil.
4
Cover the kettle, reduce the heat to a simmer, and cook for about 3 hours, or until the meat is incredibly tender.
5
Using a slotted spoon, carefully remove the meat and bones from the pot. Discard the bones and fat, and return the tender meat to the soup.
6
Add the sliced potato to the pot. Return to a gentle boil and cook, uncovered, for about 15 minutes or until the potato is tender.
7
Next, add the green beans and let them cook for an additional 10-12 minutes, until they become tender.
8
Finally, stir in the chopped fresh spinach and cook for 3 minutes to wilt. Season the soup with additional salt to taste.
9
Serve hot, garnished with shredded Swiss cheese or croutons for extra texture. Enjoy with a glass of red wine for a true treat.
Nutrition Information
12g
Fat
37g
Carbs
29g
Protein
5g
Fiber
2.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Dilled Beef and Vegetable Soup?
It is a comforting, warm soup that combines tender beef, vibrant vegetables like carrots and spinach, and fragrant herbs such as dill.
What type of beef is best for this recipe?
The recipe recommends using 3-4 lbs of sliced beef knuckle for a rich flavor, though small chuck can also be used as a substitute.
Can I substitute the beef knuckle with another cut?
Yes, a small chuck roast is a suitable alternative if beef knuckle is unavailable.
How long does the beef need to simmer?
The beef should simmer in the kettle for about 3 hours until it becomes incredibly tender.
What vegetables are included in this soup?
The soup includes onions, mushrooms, carrots, celery, potatoes, green beans, and fresh spinach.
How many calories are in a serving of this soup?
Each serving contains approximately 350 calories.
What is the protein content per serving?
This hearty soup provides 29 grams of protein per serving.
Is there a substitute for savory leaves?
Yes, you can use marjoram leaves as a substitute for savory in this recipe.
How should the onions be prepared?
The onions should be sliced and separated into rings before being cooked until they are limp.
What kind of pot should I use for this soup?
A large 5-6 quart kettle is recommended to accommodate the meat, vegetables, and 2 quarts of water.
How much fat is in this recipe?
There are 12 grams of fat per serving.
When do I add the green beans?
Add the green beans after the potatoes have cooked for 15 minutes, then cook for an additional 10-12 minutes.
Can I use canned green beans?
Yes, canned green beans can be used for a quick twist on the recipe.
How do I handle the beef bones?
After simmering for 3 hours, remove the meat and bones with a slotted spoon, discard the bones and fat, and return the meat to the pot.
What should I use to garnish the soup?
The soup is best served garnished with shredded Swiss cheese or croutons.
How much water is needed for the broth?
The recipe requires 2 quarts of water, which combines with the juice from the canned tomatoes.
What gives the soup its dilled flavor?
The signature flavor comes from 1 teaspoon of dry dill weed.
Is there any sugar in this soup?
Yes, there is a small amount of sugar, approximately 2.5 grams per serving.
How much fiber does the soup provide?
The soup contains 5 grams of fiber per serving.
What type of pepper is used in this recipe?
The recipe calls for 1/4 teaspoon of white pepper.
How long should the spinach cook?
The chopped fresh spinach should be stirred in at the very end and cooked for just 3 minutes until wilted.
What is the carbohydrate count per serving?
Each serving contains 37 grams of carbohydrates.
Can I add baby spinach instead of mature spinach?
Yes, the description notes that you can customize the soup with baby spinach.
How much garlic is needed?
The recipe uses 2 minced garlic cloves.
What is the first step in making the soup?
The first step is to melt butter in a large kettle and brown the beef knuckle slices on all sides.
Should the potatoes be peeled?
The recipe specifies one medium potato, thinly sliced; peeling is optional based on preference but usually recommended for this style.
Is this recipe considered easy to make?
Yes, it is tagged as an 'easy' recipe, though it does require several hours of simmering time.
What beverage pairs well with this soup?
A glass of red wine is recommended as a perfect pairing for this hearty beef soup.
How many ingredients are in this recipe?
There are 18 total ingredients, including the garnishes.
How do you prepare the mushrooms?
You should use 1/2 lb of mushrooms, prepared by slicing them thinly.