Pea soups with beef

Pea soup with minced meat

minced meat (mixed beef and pork or beef) – approximately 250g; water – about 3 l; peas (split, crushed) – 1/3 cup; carrots – 1 pc.; onion – 1 pc.; salt - to taste, ground dark pepper - to taste; bay leaf – 1 pc.; ma

Pea soup with beef broth and celery

beef (brisket) – about 500g; water – 3 l; celery root – about 400g; dry greenish peas – 150g; onion – 1 pc.; salt, ground dark pepper - to taste; vegetable oil for frying.

Hernerokka pea soup

water, peas, water (for soaking), pork and little pork bones (with bone marrow (Marrow is defined as the physical and biological matter contained within the skull and responsible for basic electrochemical neural processes) ), beef, salt, wheat flour.

section: Pea soups, Finnish cuisine

Pea soup with dried fruits

beef, peas, potatoes, apple, onion, prunes, tomato paste, vegetable oil, salt, pepper.

section: Pea soups

Pea soup with beef

beef, peas, carrots, onions, potatoes, bay leaves, vegetable oil (for frying), salt, dill (greens).

section: Pea soups

Pea soup with stew

water, beef (canned stew), peas, butter, potatoes, onions, carrots, salt, bay leaf, dark pepper (ground), parsley, dill (herbs), fried bread or croutons.

section: Pea soups

Pea soup with beef in pots

beef, peas, potatoes, onions, prunes, tomato paste, spices, salt, water.

section: Pea soups

Pea soup

beef with bones, peas (dried), carrots, leeks, celery, parsley, peppers (peas), bay leaf, onion, flour, oil, water, salt, .

section: Cream soups, Pea soups

Uzbek meat soup with chickpeas (nukhag shurpa)

lamb or beef meat, onion, tomato, carrots, chickpeas, bay leaf, dark pepper, dill, salt, .

section: Uzbek cuisine, Pea soups

Pea soup with beef - traditional recipe

Hello friends! I decided to share with you a dish that everyone likes. I remember from kindergarten how they gave us one for lunch. But in this article, pea soup will be much tastier. The fact is that culinary specialists who cook in establishments do it without a soul, simply as doing their own work. Quite recently I entered the dining room and bought this dish to try, and it immediately became clear that the expectation was completely unjustified. Therefore, it was decided to show how to prepare such a delicious dish so as not to spoil it.

My wife and I decided to use beef as meat. It’s just that the broth with it comes out better than with chicken or pork. Naturally, it’s also delicious with smoked meats, but this is a completely different dish, which we will prepare in one of the subsequent articles. I have already told you how to cook Ukrainian borscht, cabbage soup, and solyanka with sausage. All these daily soups can be made any day, just by alternating their sequence. And a good addition to them would be pea. Therefore, be sure to write down the recipe in your cookbook.

Let's start with the broth. But don’t think that in the process we will take out the meat, cut it and put it in again. To this day I don’t understand why cooks do this function. Everything is made even simpler and you will find out this now. I think any person will like this method and, if you repeat after me, the whole family will be satisfied.

Well, now, friends, I’ll tell you my favorite recipe. Therefore, cook with me, repeat any step, look at the photo and then everything will work out for you.

How to cook delicious pea soup with beef?

The entire recipe will consist of two parts: boiling and frying vegetables. Therefore, immediately prepare a saucepan with a volume of 3 to 5 liters, depending on which family you will cook for, and a frying pan. And of course, products.

Fundamentally! For this option, the beef must be on the bones so that the broth comes out rich.

Ingredients:

Beef – 1.5-2 kg;
Peas – 600 gr.;
Potatoes – 5-7 pcs.;
Onions – 2-3 pcs;
Carrots – 2 pcs.;
Tomato paste – 2 tbsp. l.;
Sunflower oil – 60 ml;
Bay leaf – 3 pcs.;
Black pepper - to taste;
Khmeli-suneli - 0.5 teaspoon;
Salt - to taste.

Read also: “Cake “Count Ruins” recipe”

Step 1. In order for the peas to cook quickly, we need to soak them in warm water while the meat is cooking. In this case it will become much softer.

Step 2. Wash the beef and, for convenience, cut the bone into several parts. The meat in the pan should feel cozy, and not lie in one huge piece. Naturally, there’s no need to chop it too much, it will cook just fine anyway.

Step 3. Pour water into the pan, turn on high heat and add meat.

Remember! For a good rich broth, the meat must be placed in cool liquid. Then it will evenly begin to release its own juice.

Step 4. As soon as the water boils, you need to remove the film that has formed and send one chopped carrot into huge pieces, onion, bay leaf, pepper, and suneli hops to the meat.

Step 5 . Cook until done over low heat with the lid closed.

Because everyone's beef is different, it is better to find the time for readiness by tasting. In other words, cut off a small piece and if the meat is soft, it is ready.

Step 6. While the dish is cooking, prepare other products. Peel the potatoes, carrots and onions.

Step 7. Next, grate the carrots on a large grater.

Step 8 . Cut the onion into feathers.

You can completely chop onions using any of your usual methods: half rings, rings, cubes. There is no particular difference here. The main thing is to fry it correctly so that it gives its own taste to the broth.

Step 9. Cut the potatoes into small cubes.

Step 10. Heat the frying pan, pour vegetable oil into it and fry the onion until golden brown. Don't forget to stir constantly.

Step 11. Add carrots to the onion and fry until they become soft.

Here you can salt the vegetables, just don’t overdo it, because we will also salt the broth.

Step 12. Now we put the tomato paste into overcooking, mix everything, turn off the stove. Leave the vegetables in the frying pan to wait for their own time.

Traditional recipe for pea soup with beef

Step 13. My beef is cooked, has become soft, it’s time to add some salt to the broth. As I said above, there is no need to take the meat out of the water. Why create this, if at the very end of production you can pour the soup into one plate, and put the meat with the bone in another.

Because everyone’s taste is different, and the amount of water differs from my recipe, so we decide on salt according to our own taste. By testing the water.

Step 14. Place the peas in the pan and cook until they become soft. It only took me 15 minutes to cook, but it may take you longer, it all depends on the legumes. In general, we check by testing.

Step 15. Once the soup boils, it’s time to remove the onions and chopped carrots from it; they have given all their juices to the broth and will no longer be useful to us. Instead of these vegetables, we will have a very tasty roast.

Step 16. The next thing we put in the pan is, of course, potatoes, you don’t need to cook it for a long time, almost 6-7 minutes and it will become soft.

Step 17. Finally we got to the fried vegetables. This is what makes the soup really delicious. Whenever I make it, I always eat a spoonful of it with bread. You simply cannot resist this delicacy. Place the onions, carrots and tomato paste in a saucepan with the common ingredients.

Step 18. Let the soup simmer for two minutes and turn off the stove. Let it sit for 10 minutes. Look how delicious it turned out. What's the smell like? It just can't be put into words.

Step 19. Place the dish on plates. I do this, meat and bone in one, and pea soup in the other. For the children, I cut off a piece right away, and my wife and I cut it off little by little.

The beef came out so soft that it fell off the bone on its own. And the soup itself is eaten right away, 2 bowls at a time. Try it and see for yourself. Well, you can see everything perfectly from the photos. In general, cook and eat for your health, bon appetit!

Pea soup with beef according to a classic recipe

Hi all! Quite recently I made pea soup with beef, it turned out so tasty that I couldn’t resist and decided to share the recipe with you. It can be prepared using different methods and with different ingredients, I mean what the broth is made from. In most recipes, it is prepared from smoked meats. It certainly turns out very tasty, but not many people like it. And now I will show you how to cook pea soup without smoked meats, with beef, using the traditional method. Although this option is the longest, the result justifies itself.

From time to time this soup is also called “Musical”, I hope there is no need to explain why))). For this reason, not every housewife undertakes its production. But it’s so common that you don’t have to ask someone, just take it and cook it yourself. Moreover, I will support any step with step-by-step photos. You will need to repeat them and that’s it, delicious pea soup is already on your table.

How to Make Savory Pea Soup with Beef

This soup keeps well in the refrigerator for a long time. It turns into a thickened mass, which, after heating, again becomes a watery soup.

For this pea soup you will need the following products. List below:

Beef
Peas - 200 gr
Potatoes - 4 pcs.
Onion - 1+1 pcs.
Carrots – 1+1 pcs.
Vegetable oil - for frying
Bay leaf - 2 pcs.
Peppercorns - 1 pinch
Salt and dark ground pepper - to taste

In order for the peas to cook faster, soak them in water for at least a couple of hours in advance. During this period of time, it will be saturated with water and will greatly increase in size, so water will have to be added.

Step-by-step manufacturing recipe

First, pour cool water over the beef and put it on high heat and wait until the water boils. We don’t go too far ourselves and painstakingly remove the foam. How you cook the broth will determine how the soup turns out. The broth needs to be clear and rich.

Meat on the bone is ideal for broth. Brisket or ribs are excellent for this purpose. And so that it comes out most concentrated, after boiling, add one onion, carrots, celery root (if available) and a pinch of peppercorns.

Let's turn the heat to low so that the beef simmers slowly but properly. I recommend counting the peas so that in the future you can catch them all and not throw away even one. Otherwise, you can strain the broth through a sieve, but this is additional work and, accordingly, time spent.

After 40-50 minutes of simmering, add soaked peas to the pan and increase the heat. Cook for another 50-60 minutes until the peas are completely softened. Due to the protein content in peas, a lot of foam also appears on the surface, which we remove again.

If we were preparing soup, for example, not from beef, but from smoked chicken or boiled-smoked ribs, then the peas would be thrown into the pan immediately along with the meat. This is very important to know. And because we have the freshest beef, it takes more time to prepare it.

This is a filling soup, so we’ll prepare a vegetable refried for it. Cut all the vegetables into similar cubes, slightly larger than peas.