Hearty beef soup with potatoes, onions and carrots

Hearty beef soup with potatoes

An ordinary beef soup becomes heartier, thicker and creamier with the addition of some flour and cream. The vinegar gives the soup a touch of acidity, which is rounded off nicely with cream.

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  • 800-900 g beef
  • 2 onions
  • 3 tbsp vegetable oil
  • 2500 ml beef broth, or water
  • 4-5 potatoes
  • 1-2 carrots
  • Salt, to taste
  • Black pepper, to taste
  • 2 bay leaves
  • 6 tbsp flour
  • 2-3 tbsp cream
  • 2 tbsp vinegar, 9%
  • herbs, to taste


  1. Cut the beef into small pieces.
  2. Chop the onions.
  3. Heat the oil in a saucepan over medium-high heat.
  4. Fry the onions until soft for a few minutes.
  5. Add the beef and cook for another 5 minutes.
  6. Deglaze with broth.
  7. Bring to the boil.
  8. Boil the soup for an hour.
  9. Cut the potatoes and carrots into medium-sized pieces.
  10. Add the vegetables to the soup.
  11. Season with salt, pepper and bay leaves.
  12. Boil the soup for 20 minutes, then remove the bay leaves.
  13. Pour 100 – 150 ml of the stock from the soup pot into a bowl.
  14. Stir in the flour, making sure there are no lumps.
  15. Pour the flour mixture into the Add the soup.
  16. Stir and simmer for another 3 minutes.
  17. Stir the cream and vinegar into the soup.
  18. Add the chopped herbs, stir and remove from the heat.
  19. Serve the beef soup hot.


  • pan
  • bowl
  • wooden spoon

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