Hello! Today, I am pleased to share another authentic Greek recipe – a delicious and wholesome soup made with beef, vegetables and rice. Ask any Greek what they eat when they are feeling weak or ill and they will tell you ‘Kreatosoupa’ or ‘Kotosoupa’ (beef soup or chicken soup). I’ll bet money on it, haha. And it’s true. Nothing strengthens more than these Greek soups – not just thanks to the precious protein but also the generous lashings of lemon juice. You will find my chicken soup recipe here.
To make beef soup, I tend to use the part we call ‘kotsi’ in Greece (also known as ‘osso buco’ – an Italian name). ‘Kotsi’ is a part of the leg that has a thick bone. The bone marrow provides extra taste and nourishment. But you can use other parts for the soup, like the neck, for example, or ‘pontiki’, which is the thigh muscle. ‘Pontiki’ has a lot of collagen–a sticky substance–and it’s very nutritious and soft. Any meat part with bone will do for the soup, though, for extra goodness.
I’ll be honest. This recipe is not quick. The cooking time is 2 hours and maybe even a little more than that. But you and your family will be rewarded handsomely at dinnertime, that’s for sure 🙂
INGREDIENTS (serves 2-3)
150-200 grams of beef (a big chunk or two, preferably with bones)
2 medium potatoes (cut in 8 chunks each)
1 carrot (in thick slices)
1 onion (peeled & left whole)
1 small lemon
A moderate amount of extra virgin olive oil. Use about 5-6 tablespoons or so.
About 1/3 cup of rice for soup that goes extra soft (‘glace’, in Greece)
Some cut up celery (the type that has thin stalks with dark green leaves)
salt, pepper
PREPARATION
Fill a pan about halfway with boiling water from the kettle. When it starts to boil, put in the meat and let it boil for a couple minutes in medium heat. Using a spoon, skim the foam that comes out of the meat onto a plate. Pick up the foam in circular movements, around the edges of the pan, until there is no more left.
Add the whole onion, cover and simmer for 1 hour.
Remove the onion, and turn over the meat pieces. Leave covered to simmer for another 1/2 hour.
Add potatoes, carrots, celery, rice, olive oil, salt and pepper.
Cover and simmer for 1/2 hour or so. Taste to check the meat is tender. If it needs more, you may need to remove the potatoes and the carrots so they don’t overcook. Add them back to the pan at the end.
Juice half the lemon, put it in the soup and taste it. I use the juice of a whole small lemon but do start from the half and see how zingy you like it. The Greeks enjoy this soup quite zingy and it’s not just about the taste. There are also precious health benefits to consider. Lemon is a great detoxifier and packs that precious vitamin C!
Serve your soup with fresh bread, and, optionally, with feta cheese and olives.
Note: Add some sliced leek in the pan with the vegetables. It elevates the taste to new heights! Also, please note this soup can also be prepared without rice. It’ll have more juice – perfect for dunking lots more of fresh bread in it. Either way, you will love it!
KALI OREXI! ENJOY!
Did you enjoy this recipe? Try my chicken soup too! It’s served in avgolemono, a yummy egg and lemon sauce that has its own secrets…
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Sounds delicious!
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