Beef Stroganoff Soup

Beef stroganoff soup is the same tender bites of beef, golden mushrooms and thick, tangy sour cream sauce but simplified.

Prep Time1 30

Cook Time20

Total Time1 50

Course: Soup

Cuisine: Russian

Keyword: beef stroganoff soup

Servings: people

Author: Julia Frey of Vikalinka

Ingredients

For the homemade beef stock

1-2 beef bones (optional)
1 kg / 2 lbs cubed beef such as stewing beef
1 onion
1 carrot
2 This is an affiliate link.bay leaves
2 celery stalks
4-5 peppercorns
Salt
1½ litre / 10 cups water

For the soup

1 tbsp butter
1 onion
2 cloves garlic minced
250g / 8 oz button or chestnuts mushrooms sliced
1 This is an affiliate link.bay leaf
1 tsp Vegeta soup seasoning or your favorite seasoning
125g / 4 oz short pasta
1 tsp This is an affiliate link.Dijon mustard
250ml / 1 cup full fat creme fraiche or sour cream
Salt and pepper to taste
Fresh parsley or dill for garnish

Instructions

To make the stock combine the ingredients and cook over low heat for 1 hour-1.5 hours skimming the foam, which will rise to the surface once in a while. Alternatively, this could be done in Instant Pot, which will cut down the cooking time to 30 minutes on high pressure plus 20-23 for the Instant Pot to come to pressure. Alternatively, skip the first step and use already prepared beef or chicken broth. (See recipe notes at the bottom for instructions.)
Once the stock is done remove the beef with a slotted spoon and set aside. Strain the broth through a fine sieve for a clear broth. Discard the vegetables and spices.
In a soup pot melt the butter and add the chopped onion, saute over low heat for 5 minutes, then add the sliced mushrooms and turn the heat to medium, saute the mushrooms until slightly golden, then season with salt and add the minced garlic, stir fry for 30 seconds making sure not to burn the garlic.
Add the strained beef stock to the pot along with the bay leaf and the soup seasoning. Bring to a boil, then add the pasta and cook for 8 minutes or until al dente according to the pasta cooking instructions on the package. Once the pasta is done take the soup off the heat and scoop out a ladleful of the beef broth into a small bowl and whisk in the sour cream (or creme fraiche) and mustard, then stir the mixture into the soup. Taste and add more salt if necessary. Serve sprinkled with fresh parsley or dill. (Alternatively, which is the more authentic way, serve the sour cream in a separate bowl and allow the people to stir it in the soup right before eating. This way the soup will be easier to reheat with the fear of the sour cream curdling and people can control how much to add.)

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