Nomadic-Style Beef Soup
Rich, aromatic, bright, and very tasty. Nomadic-Style Beef Soup is a soup of nomadic peoples that was originally cooked in a cast-iron pot or cauldron over an open fire. It is made with pieces of meat and coarsely chopped vegetables. This soup can also be prepared at home on the stove.
Updated : 13 May, 2026
Easy
About 45 min.
Ingredients
500 grams
Beef
200 grams
Smoked ribs
700 grams
Potato
2
Onion
100 grams
Carrot
200 grams
Bell pepper
200 grams
Tomato
2
Garlic
1.8 liter
Water
4 tablespoon
Vegetable oil
1
Laurel leaf
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. It is best to use beef on the bone, because the broth will be richer and more filling. Soup beef also works very well, which is what I used, meaning beef with small streaks of fat. Choose tomatoes that are juicy but firm. Soft tomatoes do not hold their shape well, and during cutting and cooking they will collapse into a shapeless mass and spoil the appearance of the dish.
Step 2
Rinse the piece of meat under running water and pat it dry with paper towels. If you are using bone-in beef, cut the meat off the bone. Cut the meat into large pieces, about the size of a child’s fist. In any case, you can choose the shape and cut of any ingredient as you like.
Step 3
The soup will be much tastier if you cook it in a cauldron or in a pot with thick sides and a thick bottom. I used a pot. Pour in the vegetable oil and heat it over high heat. Add the meat, and the bone too if you have one, and fry everything, stirring, until the pieces develop a golden crust. This will take about 5 to 10 minutes.
Step 4
Wash one onion well under running water and cut the smoked meat into pieces. Smoked meat is not used in the original versions, but I added it so the finished dish would have a light smoky aroma, like it would when cooked over a fire. You can use only meat if you prefer. Add the unpeeled onion and the smoked meat to the pot.
Step 5
Pour in the water and wait until it boils. It is better to use filtered or bottled water with a neutral taste. Tap water can sometimes give the dish an unpleasant aftertaste. When it begins to boil, foam will form. Remove it with a large spoon or a skimmer, salt the broth, and reduce the heat to low. Cook the meat under a closed lid for 1 1/2 to 2 hours, depending on the meat and which cut of the carcass was used.
Step 6
While the broth is cooking, prepare everything else. Peel the potatoes, carrots, onion, and garlic. Remove the stem and seeds from the bell pepper. Wash all the vegetables and herbs in clean water.
Step 7
Cut the tomatoes into medium cubes. I used a few cherry tomatoes, which are sweeter than regular tomatoes and give the finished soup a richer flavor. You can peel the tomatoes first if you like. To do that, pour boiling water over them for 1 to 2 minutes, then drain it and easily remove the skin. I did not do that.
Step 8
Cut the potatoes into large pieces. Why cut the vegetables large? Large cuts help preserve the vegetables’ flavor and shape in the finished dish.
Step 9
Cut the carrot into rounds, then cut each round in half. Chop the onion fairly coarsely. Keep in mind that how you cut the carrot will affect the final result: grated carrot will turn soft and blend into the soup, while carrot cut into strips or sticks will keep its shape better.
Step 10
Cut the bell pepper into medium cubes. For a brighter and more attractive finished dish, you can use peppers of different colors.
Step 11
When the meat in the pot is ready, taste the broth and add more salt if needed. Turn the heat to high and add the potatoes, carrot, onion, and pepper. Wait until it comes to a boil, then reduce the heat to medium. Cook the soup under a closed lid until the potatoes are done. This will take about 20 to 30 minutes, depending on the variety of potato. You can check by piercing a potato piece with the tip of a knife.
Step 12
Turn the heat to high, add the tomatoes, finely chopped garlic, though you can press it through a garlic press if you prefer, and the bay leaf. Let the soup boil uncovered for 5 minutes.
Step 13
At the end, add the chopped herbs. Dill, parsley, green onion, or cilantro work especially well here. Remove the pot from the stove and let the aromatic soup sit for a while. What spices are added to this soup? Classic nomadic-style soup, as a dish of nomadic peoples, historically used a minimum of seasonings: bay leaf, whole black peppercorns, and plenty of fresh herbs at the end. These basic seasonings do not overpower the broth, meat, and smoked meat, but rather highlight them.
Step 14
When serving, sprinkle the soup with allspice or ground black pepper. Serve it hot in deep bowls. Be sure to add plenty of freshly chopped herbs, such as cilantro or parsley. If you like, add a spoonful of sour cream or a spicy sauce. An ideal accompaniment is a slice of dark bread or a flatbread. Store cooled soup in the refrigerator in a closed container for up to 3 to 4 days. Enjoy your meal!
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