Sour beef soup with beef shank
For a cozy meal, dig into this delicious sour beef shank soup! Made with tender chunks of beef shank that melt in your mouth and packed with loads of nutritious veggies like carrots, potatoes, and celery, this rich and filling soup is bound to become your favorite comfort food. Whether you’re enjoying it on a chilly evening or as a hearty lunch, it’s the perfect dish to warm you up from the inside out.
What could be more satisfying, convenient, and wholesome than a warm bowl of beef shank soup brimming with vegetables? I relish taking my time to prepare this tangy beef soup, as achieving perfectly tender meat requires at least a few hours of simmering.
The magic of sour beef shank soup is not just in its bold flavor but also in how versatile it is. You can jazz it up with your favorite veggies or toss in some herbs like thyme and rosemary for extra aroma. Some folks like to throw in potatoes or carrots for more texture, while others might enjoy a bit of heat with a sprinkle of chili flakes.
My sour beef shank soup recipe is simple, unpretentious and very adaptable, but so tasty that it became one of my family’s favorite soups. Everyone will be asking for seconds, so make sure to prepare enough to satisfy your hungry guests!
How to cook beef shank soup
What you’ll need:
- Beef shank meat: This cut of beef is perfect for soups as it becomes incredibly tender and flavorful when slow-cooked. It also adds a rich, meaty taste to the soup.
- Onion: A staple ingredient in many recipes, onion is used here for its aromatic flavor and adds a nice depth to the overall taste of the soup.
- Parsley root: This root vegetable has a slightly sweet and earthy flavor that pairs well with beef. It also contains essential vitamins and minerals like vitamin C, iron, and calcium.
- Celeriac (celery root): Similar in appearance to celery but with a stronger flavor, celeriac adds texture and depth to the soup. It’s also low in calories and high in dietary fiber, making it a nutritious addition.
- Carrots: Their natural sweetness balances the savory elements of the soup and contributes to a vibrant color. Carrots are rich in beta-carotene, which supports eye health and boosts immunity.
- Potatoes: These provide a hearty texture and substance to the soup, making it more filling. Potatoes are also a great source of carbohydrates, providing the energy needed to sustain you.
- Zucchini: This versatile vegetable soaks up the flavors of the broth and adds a tender bite to the soup. Zucchinis are low in calories but packed with important nutrients like vitamin C and manganese.
- Red bell peppers: Adding a pop of color and a hint of sweetness, red bell peppers complement the other vegetables beautifully. They are loaded with antioxidants and vitamins, particularly vitamin A and vitamin C.
- Tomatoes: These contribute a tangy element and enhance the overall flavor of the soup. Tomatoes are known for their high lycopene content, which has various health benefits.
- Peas (optional): A nutritious addition that introduces a bit of sweetness and color. Peas are a good source of plant-based protein and fiber.
- Eggs: Used to slightly thicken the soup and add richness. Eggs also introduce more protein into the dish, increasing its nutritional value.
- Tomato juice: This is used to enrich the flavor profile and add a slight acidity that balances the soup’s richness.
- Borscht or lemon juice: These are used to introduce the signature sour taste that sets this soup apart. If borscht isn’t available, lemon juice serves as a quick and easy alternative.
- Lovage: A handful of this herb lends a unique, celery-like aroma and taste to the soup, rounding out the flavors with a fresh, herbal note.
- Salt and pepper: Essential for seasoning and bringing out the flavors of the ingredients.
Substitutes:
- If parsley root is not available, parsnip can be used as a replacement.
- Celeriac can also be substituted with regular celery or fennel for a similar flavor profile.
- Instead of zucchini, any other squash such as yellow squash or butternut squash can be used.
Equipment:
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Slotted spoon to remove the scum
Instructions to cook the beef soup:
- Dice the meat into small chunks (about 1″)
- Wash well and place in a large pot; cover in cold water.
- Bring to a boil, then turn the heat to low and simmer for about 1 hr 30 minutes (check to see if the meat is tender enough; if not continue simmering for an extra hour)
- Regularly clean the scum that the meat forms at the top of the soup and the walls of the pot.
- Meanwhile cut the vegetables into small cubes.
- Grill or roast the bell peppers if you like the soup to get a smoky taste
- After simmering the meat for1 hr 30 minutes (check the tenderness first), add the vegetables, except for zucchini, tomatoes and bell peppers. Cook for 10 minutes.
- Then add zucchini, tomatoes and peppers. Cook for more 10 minutes.
- Add the tomato juice and cook for additional 5 minutes.
- Beat the eggs and add to the simmering soup. Cook 3 more minutes.
- This step is optional – add the borscht and cook everything for 2 more minutes (if you don’t have borscht you can sour the soup with lemon juice; but don’t add lemon juice at this point but rather do it when serving the soup).
- Add salt and pepper to taste.
- Turn the heat off and add chopped lovage. Cover with a lid for 10 minutes.
- This soup is best served with sour cream or yogurt and hot chili peppers.
Tips
- For a richer and more flavorful broth, you can roast the beef shank before adding it to the soup.
- To add even more flavor and richness, roast the vegetables in advance until tender. Add them to the soup 20 minutes before ready to turn the heat off.
- To save time, you can use frozen diced vegetables instead of chopping fresh ones.
- If you prefer a thicker soup, you can add some flour dissolved in water or condensed tomato paste towards the end of cooking.
- To speed up the cooking process, you can help the meat get tender faster by adding a pinch of baking soda to the pot while the meat is simmering.
- This soup tastes even better when reheated the next day as the flavors have had time to develop.
Variations of this recipe
- You can switch up the vegetables based on personal preference or availability. Some other options include cabbage, mushrooms, and green beans.
- For a heartier version of this soup, you can also add noodles or rice while the soup is simmering.
- To make this a vegetarian dish, simply omit the meat and use vegetable broth. You can also add in some tofu for added protein.
Serving suggestions
- Serve hot with a dollop of sour cream or yogurt on top.
- Top with fresh chopped herbs like dill or parsley.
- Serve alongside crusty bread for dipping into the rich broth.
- Mashed potato pancakes are also a popular side to serve with this soup.
Storage and reheating
Store the soup in an airtight container in the refrigerator for up to 3 days.
To freeze, ladle the cooled soup into freezer-safe containers or bags and store for up to 3 months. Thaw in the refrigerator before reheating on the stove.
Frequently asked questions
Can I use a different type of meat in this soup?
Yes, you can use any type of beef or even other meats such as pork, chicken, or lamb.
Can I make this soup in a slow cooker?
Yes, you can adapt this recipe to be made in a slow cooker. Simply follow the same steps for preparing the meat and vegetables and then add everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Can I omit the eggs from this recipe?
Yes, if you have an allergy or preference against eggs, they can be omitted without affecting the overall flavor of the soup.
Can I add other herbs or spices to this soup?
Yes, you can experiment with different herbs and spices to make the flavor of the soup your own. Some popular options include thyme, bay leaves, and paprika.
More delicious soups you will enjoy
- 6 Ingredients taco soup
- Pork rib soup with egg noodles
- Chicken soup with chicken wings
- Semolina dumplings soup
- Cheddar beer soup
Serving size
This recipe serves 8 people, making it ideal for a large family or to have leftovers for the next day. However, you can easily double or halve the recipe depending on your needs.
This hearty beef vegetable soup is a delicious and nutritious dish that can be enjoyed year-round. With its combination of tender beef, nutrient-packed vegetables, and flavorful broth, it’s sure to become a family favorite.
So give it a try and let me know how it turns out for you! Happy cooking!
Beef shank soup
Ingredients
- 1 and 1/2 lbs Beef shank
- 1 large onion
- 1 parsley root
- 1 celery
- 2 large carrots I love carrots!
- 2 medium potatoes
- 1 large zucchini
- 2 Medium red bell peppers
- 2 large tomatoes
- 1/2 cup peas optional
- 2 eggs
- 1 cup tomato sauce
- Borscht or lemon juice if you don't make borscht
- Handful of lovage chopped
- Salt and pepper to taste
Equipment
- large pot or Dutch oven
- slotted spoon
Instructions
- Dice the meat into small chunks (about 1")
- Wash well and place in a large pot; cover in cold water.
- Bring to a boil, then turn the heat to low and simmer for about 1 hr 30 minutes (check to see if the meat is tender enough; if not continue simmering for an extra hour)
- Regularly clean the scum that the meat forms at the top of the soup and the walls of the pot.
- Meanwhile cut the vegetables into small cubes.
- Grill or roast the bell peppers if you like the soup to get a smoky taste
- After simmering the meat for1 hr 30 minutes (check the tenderness first), add the vegetables, except for zucchini, tomatoes and bell peppers. Cook for 10 minutes.
- Then add zucchini, tomatoes and peppers. Cook for more 10 minutes.
- Add the tomato juice and cook for additional 5 minutes. At this point you might need to add a bit more water if you find the soup is too thick for your taste.
- Beat the eggs and add to the simmering soup. Cook 3 more minutes.
- This step is optional - add the borscht and cook everything for 2 more minutes (if you don't have borscht you can sour the soup with lemon juice; but don't add lemon juice at this point but rather do it when serving the soup).
- Add salt and pepper to taste.
- Turn the heat off and add chopped lovage. Cover with a lid for 10 minutes.
- This soup is best served with sour cream or yogurt and hot chili peppers.
Nutrition
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ABOUT PETRO
Hi, I’m Petro, author and founder of Easy Peasy Creative Ideas. Sewist, crafter, avid DIY-er, foodie, photographer, homemaker and mommy to one. I’m an expert at coming up with quick, clever sewing tips, recycling crafts and simple, easy recipes! You can find my ideas featured in reputable publications such as Country Living, Good House Keeping, Yahoo News, WikiHow, Shutterfly, Parade, Brit & Co and more. Thanks for stopping by and hope you’ll stay for a while, get to know me better and come back another time. Stick around for real fun projects! Read more…