HOW TO COOK PEA SOUP WITH AND WITHOUT MEAT: RECIPES AND SECRETS

In Russian cooking a lot of recipes for pea soup. It is cooked in water and meat broth, made smoked, lean or green - with fresh peas and dill.

Plain pea soup on boneless beef

The finished dish should stand 10-15 minutes. During this time, the spices will evenly soak the beef and vegetables, the liquid part will become even more tender and will acquire that special thickness for which everyone loves pea soups.

Ingredients:

200 grams of peas;
1 kg of beef shoulder;
3 potatoes;
50 g butter;
140 g onions;
2 tomatoes;
100 g carrots.

Time: 1.5 hours. Calories: 160 kcal.

How to cook:

Soak peas in advance. Rinse the meat, chop it, put it in a saucepan, pour water and send it to the fire. When the broth begins to boil, remove the foam from the surface, continue cooking on very low heat (60 minutes). Remove the meat, separate from the bone, cut into portions.
Put the peas in hot broth, boil until soft, add potatoes, diced, cook for about 5 minutes.
Fry the onions in butter, add grated carrots first, grated tomatoes in a few minutes, fry them all together, then put them into the soup, let them boil for a few minutes.

Tip: before serving, add the dish with sliced beef, chopped greens.

Russian pea soup with smoked meat

Smoked meats add a unique flavor to pea soup. Especially successfully complement the dish ribs or brisket.

Ingredients:

200-230 grams of peas;
300 g smoked bacon;
75 g onions;
160 g carrots;
40 g of ghee;
to taste the salt.

Time: 1 hour. Calorie: 164 kcal.

How to cook:

Soak peas in the evening. Then boil, pouring it with two liters of clean water (1.5-2 hours).
Grate the peeled carrots finely and chop the onion into cubes. Lightly browse onions in a pan with oil, then add the carrot. Put the frying in the soup.
Chop the smoked bacon (if ribs are used, just separate them). Smoked meat a little browned in the pan, where the vegetables were fried.
Put roasted smoked meat into the soup, after boiling season and turn it off. Let the soup stand for 15 minutes.

Tip: in this recipe, you can cook the soup with any smoked meats that are on hand, for example with smoked sausage.

Pea Cream Soup with Chicken Meat

When the cream soup is ready, turn it off and season with fresh herbs. Serve hot. Cubes of dried white bread will help to emphasize its taste.

Ingredients:

half chicken carcass;
400 g peas;
1 onion;
2 pieces of wheat bread;
2-3 sprigs of dill;
salt to taste

Time: 60 minutes. Calorie: 185 kcal.

How to cook:

Boil the chicken in salted water, remove from the broth, and separate the fillets from the bones. Meat cut into small pieces. Slices of bread, chopped cube, brown in the oven (8-10 minutes).
In the hot meat broth put the peeled onion, peas. Boil until ready, salt if necessary. When the peas become completely soft, carefully beat it with a blender or rub through a sieve until a homogeneous mass is formed.
Pour the soup puree on plates, sprinkle with croutons, put the meat. Garnish with chopped dill and serve.

Tip: Cook the peas on the lowest heat so that they languish.

Pea Soup With Fresh Peas Meat

If the soup with ordinary peas become boring, you can cook it with fresh. It is important to strictly follow the order of the ingredients, which is listed in the recipe, so that each product is cooked and not digested.

Ingredients:

1 cchick;
250 grams of fresh peas;
2 liters of water;
2 onions;
2 large potatoes;
2 sprigs of dill;
ground black pepper and salt to taste;
50-60 g of butter.

Time: 1 hour. Calories: 168 kcal.

How to do:

Put the chicken in a saucepan, cut into pieces. Pour meat cold water. When it starts to boil, remove the foam, season to taste. Put the peeled onion head. Boil slowly (1 hour). Then remove the meat, add raw potatoes prepared in advance and diced into the soup. Cook for another 15 minutes.
Put fresh peas, continue cooking. In a skillet, melt the butter, fry the chopped onion until cream color. Add chopped dill to the onions, pepper, mix, put in the soup. Give a little boil.
Pour the ready-made soup into plates, lower the meat into each diced meat.

Chef's tip: if you like spicy soups, you can add a little tomato with chopped garlic.

Pea soup with meatballs in a slow cooker

In pea soups cooked in a slow cooker, almost all the vitamins are stored. Due to the fact that the cooking temperature is lower than on a conventional stove.

Ingredients:

1 cup of peas;
150 g onions;
1 carrot;
3 potatoes;
300 grams of pulp (beef + pork);
1 egg;
1 slice of dry bread.

Time: 60 minutes. Calories: 169 kcal.

How to cook:

Put peas, 1 onion in boiling water. Turn on the "Soup" mode in the slow cooker for 20 minutes.
While the peas are boiling, make the meat from the meat, scrolling through the meat grinder along with the bread and onions. Season the scrolled meat, drive an egg into it, knead it thoroughly so that the mass becomes homogeneous and molded well.
Mince the meatballs and gently place them in the broth with peas.
Peel potatoes, carrots, cut into small strips. Dip the vegetables in the soup 5 minutes after the meatballs. Continue cooking (15-20 minutes).

Tip: to make the dish look more appetizing, decorate it on top with any fresh greens: parsley, dill, cilantro.

Lean meatless pea soup

Lean soup is cooked in water, but butter is sure to be put in vegetables to make a rich and delicious soup. If you like soups in broth, you can add chicken broth, but only at a time when the peas are well cooked, after about 45 minutes from the start of cooking.

It will take:

1 onion;
to taste greens;
150 g of peas;
1 carrot fresh;
1 sweet pepper;
50 g long loaf (white);
seasoning to taste.

Time 1 hour 15 minutes. Calories: 154 kcal.

How to cook:

Soak peas for 1-2 hours. When it swells, put in boiling water. Boil on low heat for 40 minutes.
Prepare vegetables: cut onion, carrot, sweet pepper into small cubes. First of all, sauté the carrot, and as soon as it is slightly fried, add onions, sweet peppers, fry all the vegetables together for 1 minute.
Add greens to browned vegetables, which will give taste and beautiful color.
Remove the pan from the stove and start chopping peas with a blender, adding the roasted vegetables. Warm up the soup on the fire for 1 minute, season to taste. Serve with croutons.

Advice: when boiling soup, water boils away, boiling water should be added, cold water will make peas tasteless.

Secrets of tasty and rich pea soup

You can choose any method of cooking soup, focusing on personal taste preferences. The main thing when cooking is to observe several important principles.

How and how much to cook

Whole peas should be poured with cold water for 5-6 hours (not soaked and crushed and ground). After soaking the vegetable wash, pour clean water. To make it soft and tasty, cook over low heat. If the peas were previously soaked, then 60 minutes is enough, and the dry vegetable will have to be cooked for about two hours. In addition, when soaking peas, it acquires a nutty taste, and its peculiar smell leaves.

How much water will be needed

If you cook the soup on the water, then per serving will require 400 ml of water. Considering that some of the liquid boils away. If you plan to add broth, then cook the vegetable in a saucepan with a small amount of water, pour in the hot broth at the same time that the fried vegetables are laid, about 40 minutes after boiling.

What smoked products to take and when to add

Smoked sausages, wieners, ham, sausage, bacon are suitable for pea soup. Especially well complements the dish smoked bacon or ribs. All products need to be cut into slices and split the ribs. Smoked product must be fried. This can be done in a skillet, where the vegetables were fried. Smoked meats should be added to the soup at the end of cooking, so that they boil briefly and give up the flavor.

When to add vegetables

Add roasted vegetables to the soup when the peas are soft, but not yet cooked, about 35 minutes after boiling. Fry grated carrots with onions until golden brown. Passing vegetables in refined oil, put a little butter before roasting.

Culinary Tricks

To make the peas boil down well, you can put a pinch of soda in the soup, and add potatoes, diced for dough, for thickness. Be sure, after the dish is cooked, it must be turned off, seasoned to taste and leave to infuse (10-15 minutes). During this time, the taste of smoked products will be well revealed, the soup will become thicker. And a dish with smoked meat perfectly complements the garlic flavor. Garlic can be grind with greens and add to the finished dish.