Soup with stew - 9 unusual recipes

How to cook soup with stew

It should be understood that the taste of the soup will directly depend on the taste of the stew, so you need to choose a quality product. Ideally, it would be good to use homemade stew, but you can also choose a high-quality store-bought product.

Since stew, as a rule, contains a lot of fat, make a vegetable dressing with oil for the soup, otherwise the dish will turn out too fatty. If you don’t like the soup without frying, you can skim some fat from a can of unheated stew and fry the vegetables in it. If the stew is lean, then frying can be done in vegetable oil or any other fat.

You should not cook the stew for too long. You can cook any soup in water, and shortly before it’s ready, add the stew to it and heat it well. You can cook any soup with stew, which is usually cooked with meat, and you can also use unusual recipes.

Interesting facts: the first canned meats were made at the very beginning of the nineteenth century. The manufacturing technology was complex. The meat was first boiled, then transferred to a metal container heated to a temperature of 115 degrees. This left a small hole. After the jar cooled down, the hole was sealed.

“Quick” soup with beef stew

This recipe will help you out when you don't have time in the kitchen. Stewed beef soup with instant noodles and potatoes is prepared.

1 can of beef stew (weight 250 g);
4-5 medium potatoes;
1 carrot;
1 pack of instant noodles (60g);
fresh herbs, salt, pepper.

Place a saucepan on the stove into which 2.5 liters of water are poured. Place the frying pan on the second burner. Place the stew on a frying pan and heat it up. Add the grated carrots to the stew and, reducing the heat, simmer for five minutes.

Place chopped potatoes in boiling water and add a little salt. We don’t add a lot of salt, as the stew can be quite salty. When the potatoes are ready, put the contents of the pan into the pan. Stir. Taste and add salt if necessary.

Break the instant noodles into small pieces. Place the noodles in the soup, bring to a boil and immediately turn off the heat. Add spices from the noodle bag as desired. Then cover the pan with a lid and leave to steep for 5-7 minutes. Serve sprinkled with herbs.

Vermicelli soup with stew

You can cook soup with stewed meat and noodles. The dish turns out satisfying, with a rich taste. You can use any stew - pork, beef. But preferably not too oily. If there is too much fat in the jar, it is better to remove it immediately after opening the jar.

4 potatoes;
2 liters of water;
1 onion;
1 carrot;
1 can of stew (250 gr.);
1 clove of garlic;
1 clove of garlic;
3 tablespoons vermicelli;
1 bay leaf;
salt, black pepper, fresh herbs to taste.

With potatoes and vermicelli

Time: 35 minutes.
Number of servings: 5-6 persons.
Calorie content of the dish: 87 kcal/100 g.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

Soup with stewed meat and noodles is a dish suitable for baby food. However, you should take homemade stew, the quality of which the housewife is confident in. The fastest and easiest recipe is to use spider webs for soup, because the pasta will cook longer . It cooks in a few minutes, so the component is added last.

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Ingredients:

potatoes – 300 g;
sweet pepper – 2 pcs.;
homemade stew – 500 ml;
sunflower oil – 100 g;
carrots – 1 pc.;
vermicelli – 200 g;
onion – 1 pc.;
green onions – 1 bunch;
spice mixture – 5 g;
salt – 1 tsp.

Cooking method:

Grate the carrots, cut the onion into half rings, and cut the potatoes into cubes.
Place the vegetables in a saucepan and pour in 2 liters of filtered water.
Place on the stove for 15 minutes.
Add stew, spices, chopped herbs, bring to a boil.
Add vermicelli and turn off the stove.

Kharcho na dacha soup with rice

Traditional kharcho soup is cooked with beef and rice. A mandatory element is sour plum seasoning, as well as special seasonings. However, there is not always time to cook this delicious soup according to all the rules. In this case, you can prepare a simplified version of beef stew.

60 gr. long grain rice;
1 can (250 gr.) beef stew;
1 onion;
1 carrot;
1 large tomato;
3 cloves of garlic;
1 teaspoon “khmeli-suneli”;
1 tablespoon tkemali sauce;
dill, parsley to taste;
salt to taste.

It is convenient to cook in a thick-walled pan. We put the dishes on the fire, put fat from a can of stew into it (or pour in vegetable oil if the stew is lean). Place thinly sliced onion in hot fat and fry. When the onion pieces become translucent, add the grated carrots and fry for another five minutes.

Place the washed rice in the cauldron. Stir and pour boiling water (2-2.5 liters) into the cauldron. Bring to a boil, add a little salt and cook at low boil until the cereal is ready.

Advice! If desired, you can add diced potatoes along with the rice.

Wash the tomato, scald with boiling water and remove the skin. Cut into small cubes. When the rice is ready, add the prepared tomato and tkemali sauce to the pan. We spread the stew. Stir and add spices to taste.

Cook for another 10 minutes at a very low boil. Finely chop the herbs and chop the garlic. Add garlic and herbs to the soup, stir, bring to a boil and immediately turn off. Let it brew under the lid for 15 minutes.

Preparation

Choose a saucepan of a suitable size (a three-liter one will do) and pour water into it. Put it on the fire and let it boil. In the meantime, let's start with the vegetables for the stewed soup. They must be cleaned and rinsed to completely remove all remaining dirt.

Cut the potatoes into small cubes and place in boiling water. Salt it a little.

Rinse the millet thoroughly. Add it to the pan where the potatoes are already boiling.

Grind the carrots on a grater and chop the onion into small cubes.

Saute chopped vegetables in vegetable oil until soft.

Lightly crush the stew along with the fat with a fork to shred the meat. Add the resulting meat mass to the pan with the future soup.

Send the previously prepared fried onions and carrots there.

Now let's bring the soup to taste. To do this, add a bouillon cube and freshly ground pepper.

Boil everything together for 5-7 minutes. During this time, the tastes and aromas of all products will combine, making the soup a single dish. At the end of cooking, add chopped fresh herbs to the pan.

Adviсe:

Try to use good quality canned meat. Low-quality stew can cause irreparable harm to your soup.
If you don’t have millet, you can add any other grain to the first dish: rice, artek, buckwheat or egg. Remember that their cooking times vary. Therefore, rice and buckwheat should be added to the soup earlier, and barley and wheat cereals should be added later.
Or you can do without cereals altogether. Then the soup will not be as satisfying, but no less tasty.
Instead of the usual stew, the famous canned food “Tourist's Breakfast” is also suitable for soup. It includes both meat and cereals. Therefore, there is no need to add millet separately. Simply place the contents of the jar into a pot of soup and simmer briefly. This will further simplify and speed up the cooking process.

Mushrooms are perfect for the first course with stew and potatoes. They will make the soup richer and richer. You can use any wild mushrooms, as well as champignons and oyster mushrooms. If desired, they can be pre-fried or added raw to the soup. Pre-boiled mushrooms are also suitable.
Salt the soup very little, because salt is contained in the stew and in the bouillon cube.

The finished soup should be served hot. Separately, you can offer sour cream to the dish - it will emphasize its taste.

Previously, we prepared potato soup with rice using chicken broth.

Soup with beans, cauliflower and honey mushrooms

Stewed soup cooked with cauliflower, beans and honey mushrooms is very tasty. Regular bean soup takes a long time to cook, since dry beans take 1.5-2 hours to cook.

If you need to cook a dish quickly, it is better to use canned beans.

1 can of beans canned in their own juice (400 g);
250 gr. frozen honey mushrooms;
500 gr. cauliflower, disassembled into inflorescences (fresh or frozen);
1 onion;
1 carrot;
1 small bell pepper;
1 can of stew (250 gr.);
2 bay leaves;
5 peas of allspice;
2 potatoes;
salt, pepper to taste.

We prepare all products. Peel the vegetables, finely chop the onion, grate the carrots on a fine grater, cut the bell pepper into thin strips.

Buckwheat soup

Buckwheat soup with stewed meat is easy to prepare and very tasty.

250 gr. already boiled buckwheat;
1 liter of water;
3 potatoes;
1 carrot;
2 onions;
3 tomatoes;
1 can of stew (250 gr.);
1 bunch of dill;
2 bay leaves;
4-5 peas of allspice;
salt, black pepper to taste.

Peel all vegetables and rinse with cold water. Cut the potatoes into small cubes. Place the potatoes in cold water and place the pan on the stove. Bring to a boil, add a little salt and cook until tender.

In a frying pan, heat the fat from the can of stew or vegetable oil if the stew is lean. Fry finely chopped onion in fat and lightly fry. Cut the carrots into small cubes and place them in a frying pan with onions.

Place the tomatoes in boiling water for 1 minute, then pour cold water over them. Remove the skins from the tomatoes. Cut the tomatoes into small cubes. Add the tomato cubes to the onions and carrots and continue cooking the vegetables over low heat.

Transfer the roast to a pan where the potatoes have already been cooked. Stir, add boiled buckwheat and stewed meat from a jar, mix. Season the soup to taste and cook for another five minutes. At the end of cooking, add fresh herbs, which are finely chopped.

Stewed bean soup

Hearty, tomato soup. Notes of Latin America peek through from under the beans and tomatoes. Do not skimp on spices - and the soup will reward you with amazing taste and aroma.

Ingredients:

Stew – 500 g
Canned beans - 200 g
Potatoes - 2 pcs.
Tomatoes - 5 pcs.
Onion - 1 pc.
Garlic – 5 cloves
Chili pepper - 1 pc.
Spices, herbs - to taste

Preparation:

Before cooking, wash and cut the vegetables.

Fry onion, garlic, chili pepper in a frying pan. You need to remove the skin from the tomato, put it through a blender or finely chop it.

Place the resulting mass in a frying pan. Add stewed meat and beans to them, simmer until done. Pour boiling water over everything and transfer to a saucepan.

Add spices and herbs to taste.

To make it easier to remove the skin, you need to cut the tomatoes and soak them in boiling water for a few minutes.

Pea soup with stew

Pea soup cooked with stew is very tasty. It is best to prepare it from peas in halves; they cook much faster than peas dried with whole grains. Minimum ingredients required:

1 cup peas;
1 carrot;
3 potatoes;
1 can of stew (250 gr.);
herbs, salt, spices to taste.

Peas need to be prepared in advance: rinse and soak in cold water for at least 4 hours. You can soak the peas overnight.

Step-by-step preparation

Ingredients
Wash the peas and soak in water for 6-8 hours.
Peel and cut the vegetables.
Mash the stew with a fork
Pour a little vegetable oil into a thick-walled cast iron pan. and throw in the turmeric so it will release its aroma.
Then add the chopped vegetables and lightly fry them.
Lastly, add the stew and heat through.
Place the peas in a ceramic cast iron pot.
Add vegetables with stew. Salt and pepper. Mix.
Add hot water.
Place the pot in the oven and cook the soup. Peas take a very long time to cook. For me it took 2 hours to boil and then cooled in the oven for about an hour.
The soup turned out incredibly tasty, patience was rewarded.

Sorrel soup with stew

You can cook a delicious sorrel soup with the stew. It can be prepared not only with fresh, but also with canned or frozen sorrel.

200 gr. sorrel;
1 can of stew (250 gr.);
3 potatoes;
1 onion;
1 small carrot;
3 boiled eggs;
parsley, dill, green onions - to taste;
salt and spices to taste.

Cooking will be in a pan with a thick bottom. Place the stew into the pan and heat it up. Add finely chopped onion and grated carrots to the stew, simmer the vegetables for about five minutes.

Stewed soup with mushrooms

Delicious cabbage soup with mushrooms. Fast in time, rich and aromatic.

Ingredients:

Stew – 500 g
Cabbage - 300 g
Mushrooms – 100 g
Carrots - 1 pc.
Onion - 1 pc.
Tomato paste - 2 tbsp. l.
Garlic - 3 cloves
Wheat flour - 1 tbsp. l.
Herbs, spices - to taste

Preparation:

Boil the mushrooms. Remove them and cut into pieces. Chop onions and carrots. Fry in a frying pan, add tomato paste and flour. Add greens.

Stew the cabbage. Add everything to the pan with the mushroom broth. Pour a can of stew into the pan. Squeeze the garlic, add spices. Serve with sour cream.

Soup with green peas and stew

You can cook a first course of green peas much faster than traditional pea soup.

1 can of green peas;
1 can of stew;
3-4 potatoes;
1 carrot;
1 onion;
fresh herbs, salt, pepper to taste.

Peel the potatoes and cut them into small cubes. Place the potatoes in a saucepan and pour in 2.5 liters of water. Bring to a boil, cook for 10 minutes.

Prepare roasted carrots and onions. You can fry vegetables in vegetable oil or fat from stew. Place chopped onions in the heated fat, fry, and then grated carrots. Simmer over low heat until the carrots are ready. We spread the frying over the cooked potatoes. We also send the stew from the jar and green peas along with the liquid there. Season the soup to taste and cook for another 1-2 minutes. Add fresh herbs and mix. Bring to a boil and turn off the heat. Let the soup sit on the stove, covered, for about five minutes.

With tomatoes

Recipe for chicken soup with potatoes and noodles

This is a recipe for real gourmets. Tomatoes add a little flavor to this dish and also bring many health benefits. Tomatoes have enormous nutritional value for the human body. Therefore, the soup will turn out great! And tasty and no less healthy!

Ingredients:

Stew - 1 can.
Tomatoes - 2 pcs.
Bell pepper - 1 pc.
Potatoes - 3 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Salt.

Cooking method:

Prepare a pan with water. Let it boil.
Throw the chopped potatoes into the water.
Wait until the water starts to boil. Only after this should you open the can of stew, take out the meat and put it in the pan. Reduce the heat a little.
Now you need to do the vegetables: chop the onions and tomatoes.
Heat a frying pan in sunflower oil. After frying the onion a little, add tomatoes to it. Simmer for 5 minutes, stirring constantly.
After peeling the carrots, grate them.
Finely chop the bell pepper and, together with the carrots, lightly simmer over low heat. Stewed peppers will add even more sophistication to this dish.
Place everything in a saucepan and continue cooking for about 10-15 minutes.

TIP: If you want to give this dish a nice, deep color, chop up the spinach at the very end of cooking and add it to the soup!

Dinner is served! Bon appetit!

All of these recipes are easy to follow. And you and your loved ones will experience real pleasure if you try any of these dishes at least once!

Here's another simple option:

Barley soup in a slow cooker

It’s easy to cook soup with stewed meat in a slow cooker. Let's prepare pearl barley soup with cabbage.

1 can of stew;
1 large onion;
1 carrot;
150 gr. white cabbage;
80 gr. pearl barley;
1.5 liters of water;
1 bay leaf;
salt, herbs and spices to taste.

Open the stew; if it is very fatty, then some of the fat can be removed. Place a spoonful of fat in the multicooker and turn on the “frying” or “baking” mode (depending on the multicooker model). If you use lean stew, then you need to fry the onions in vegetable oil.

Fry the onion until translucent, then add grated carrots and shredded cabbage to it. Fry everything together for about five minutes. Add washed pearl barley to the vegetables and spoon out the stew from the jar. Add hot water. Salt, add bay leaf and spices to taste. Turn on the “soup” or “stew” mode for one hour. Serve with fresh herbs.

Stewed soup with brisket and turnips

This soup has French roots. The abundance of ingredients in the soup determines its rich and unusual taste. At the same time, all products are available, and any housewife can prepare such a soup.

Ingredients:

Stew - 1 can
Brisket – 250 g
Celery – 2 stalks
Broth - 2 l
White cabbage – 200 g
Carrots - 2 pcs.
Turnip - 1 pc.
Potatoes - 5 pcs.
Leeks - 2 pcs.
Canned beans - 1 can
Onion - 1 pc.
Garlic - 3 cloves
Spices, seasonings - to taste

Preparation:

The broth needs to be rich. Stick a clove into a peeled onion and place it in the hot broth. Add bay leaf, peppercorns.

Chop carrots, celery, leeks and garlic and simmer in oil, add shredded cabbage. Cut turnips and potatoes into cubes.

Place fried potatoes and potatoes into the broth. Add beans, chopped brisket, stew. Cook for another 15 minutes, add herbs.