Suppe zum Vergöttern! Rindfleischsuppe mit Bulgur

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Lean beef reduces fat content, while pork shoulder is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: homemade broth

Vegetable broth is lower in calories, and homemade broth can save money.

red wine

🥗Healthier: grape juice

💰Cheaper: apple cider

Grape juice adds sweetness without alcohol, and apple cider is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more budget-friendly.

In a large pot, heat the 3 tablespoons of vegetable oil over medium heat.

Add the chopped onion and sauté until translucent.

Add the beef and brown on all sides.

Stir in the chopped carrots, potatoes, and garlic, cooking for a few minutes.

Add the salt, pepper, and bay leaves, then pour in approximately 2 liters of water.

Bring to a boil, then reduce heat and simmer for about 1.5 to 2 hours until the beef is tender.

Remove the beef and strain the broth if desired.

Add the bulgur and tomato paste to the broth and cook until the bulgur is tender, about 15-20 minutes.

Chop the parsley and add it to the soup before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary