It is said that pea soup is difficult to spoil.
To do this, you need to try very hard.
Everyone can do cooking pea soup with meat.
And for this, neither additional knowledge nor special skills will be required.
Pea soup with meat - general principles of preparation
The main ingredients are peas and meat. Therefore, it is their choice that must be taken very responsibly. The meat should be fresh, and the peas should be halves. You can, of course, use whole and crushed, but then the soup will lose some taste.
Peas need to be soaked in cold water for six or eight hours.
To speed up cooking, you can replace cold water with hot water. Add also a little soda. Then the soaking time of the peas will be reduced to two hours, and it will completely soften.
Before the bean component is poured into a pot with broth, it must be washed.
The meat is also washed and dried with a paper towel.
First, meat broth is cooked, and only then peas and other ingredients are added.
The ingredients of pea soup with meat are potatoes, onions, carrots, celery, tomatoes, pumpkin. A variety of spices adorn the taste and aroma of the dish.
Ready pea soup is ideal with crackers and herbs.
1. Pea soup with meat "Original"
A rich and mouth-watering soup will feed your fill and tasty.
Ingredients:
• 200 grams of peas.
• 0.200 kg of raw pork ribs and smoked.
• Two onions.
• Carrot.
• Three potatoes.
• One parsley root.
• 50 grams of fresh parsley.
• Two lavrushki.
• Three grams of baking soda.
• 10 grams of salt.
• ¼ teaspoon ground black pepper.
• Refined vegetable oil.
• Two pinches of sugar.
Cooking method:
Soak the peas in hot water by adding baking soda and lavrushka.
Prepare raw meat.
Throw raw ribs into a saucepan with cold water. After boiling, reduce heat, remove the foam and simmer the broth for about an hour.
Remove the ribs and put on a plate, remove the meat.
Add peas to the broth and add sugar. Continue cooking for another hour.
Cut onions into small pieces, diced. Coarsely grate the carrot and parsley root. Fry vegetables until half cooked in a skillet with a small amount of refined vegetable oil.
Cut the potatoes into medium pieces and send to the soup.
Add salt and pepper. Continue the cooking process until the potatoes are ready.
Pour in fried vegetables, boiled meat, chopped smoked ribs and greens. The soup languishes for about five minutes and is ready to eat.
2. Pea soup with meat as a man
Having prepared such a soup, you can invite friends to a weekend lunch. Women are not admitted: they will criticize.
Ingredients:
• 0.350 kg of boiled-smoked front pork shank.
• A glass of peas.
• Medium carrot.
• Four potatoes.
• Onion.
• 100 grams of celery.
• Salt.
• Five peas of black pepper.
• Two lavrushki.
Cooking method:
Put the knuckle in a saucepan whole, add water and cook. After boiling, pour peas soaked in advance.
Peel vegetables. Cut into medium slices.
Put potatoes in the soup.
Fry three dressing vegetables in vegetable oil. First place the onions in the pan, then the carrots and celery. Fry until cooked and send to soup.
Salt the dish, add the lavrushka and pepper.
Take out the shank, cut the flesh. Divide it into small pieces. Pour into soup. Boil for a few minutes.
3. Pea soup with meat "Complex"
The dish is full of spices. It is thick and rich. It takes a long time and is a little complicated. But the work and time spent pay off with the original and spicy taste of pea soup with meat.
Ingredients:
• 0.350 kg of beef with bone.
• 200 g peas.
• Two carrots.
• Four potatoes.
• Onion.
• Salt.
• Three peas of allspice.
• Four carnations.
• ½ teaspoon mustard seeds.
• Three lavrushki.
• Two cloves of garlic.
• ½ teaspoon of turmeric.
• Art. a spoonful of tomato paste.
Cooking method:
Cook a piece of meat until cooked. Remove it from the broth and separate from the bone. Cut into small pieces.
Pour prepared peas into the meat broth. Boil for about an hour.
Dice potatoes and onions in medium cubes.
Coarsely grate the carrot.
Pieces of meat sent back to the saucepan. Fall asleep potatoes.
Put pepper and cloves on a dry cast iron skillet. Warm up a little. Pour mustard. Fry the spices, constantly mixing them. When the mustard seeds begin to crack quietly, add a little vegetable oil and add the onion.
Meanwhile, add carrot to the soup, mix. Add salt.
When the onion in the pan is slightly browned, add turmeric. Mix. Pour tomato paste, fry a couple of minutes. Pour the soup ladle, mix and pour the contents of the pan into the saucepan.
Cook for five minutes, then add the lavrushka and finely chopped garlic.
Leave for a short time under the lid and eat with pleasure.
4. Pea soup with meat "Simple"
The dish is prepared easily and simply. Cooking pea soup with meat does not take much time and does not require special efforts. The lack of potatoes does not spoil the taste of the soup. Pumpkin in excess replaces it and gives the dish an interesting and mouth-watering aroma.
Ingredients:
• A glass of peas.
• 0.300 kg of chicken.
• Onion.
• Medium carrot.
• 0.200 kg of pumpkin.
• Mix of peppers and salt to taste.
• 30 grams of greens.
Cooking method:
Send prepared meat to a saucepan with water and cook for about ten minutes.
Add peas soaked in advance. Continue cooking until half cooked.
Chop the onion. Fry it until transparent. Add carrots and pumpkin, chopped into medium slices.
Fry the vegetables until soft and send to the pan. Add salt and pepper.
Cook the soup until peas are cooked.
Remove the meat, cut into small slices, pour back into the pan.
A minute before the end of cooking, add chopped greens.
5. Pea soup with meat "Army"
Cooking is not accompanied by significant labor costs, although the process lasts more than an hour. The recipe is simplified, but despite this, the soup is tasty and satisfying.
Ingredients:
• 0.600 kg of peas.
• 0.300 kg of beef.
• One carrot and onion.
• Three potatoes.
• Salt and pepper.
Cooking Method:
Pour a piece of beef with water and cook for ten minutes.
We clean the carrots and onions, we send them entirely to the saucepan.
Next, pour the prepared peas. Mix.
Cut the potatoes into medium random pieces, fill with water. After about an hour, load it into the soup. Add salt and add pepper.
We get carrot and meat from the saucepan. Cut into pieces and pour it back into the soup.
Remove the bulb and discard.
Leave the soup to cook for another half an hour.
6. Pea soup with Hutsul meat
The soup turns out to be fat, but the feast is guaranteed to the stomach. Due to smoked meats, the dish acquires a light aroma of smoke. It creates the illusion that the soup was cooked at the stake.
Ingredients:
• A glass of peas.
• 0.300 kg of meat.
• One carrot and one onion head.
• Three potatoes.
• 50 grams of smoked sausage and bacon.
• Kitchen salt.
• Several branches of parsley and dill.
• Four cloves of garlic.
• A pinch of dry dill.
• ½ teaspoon coriander and black pepper.
• Two pinches of hot paprika.
• Two lavrushki.
Cooking method:
Cook lightly salted meat broth. Remove the meat, cut into pieces and return to the saucepan.
Pour washed peas.
Cut vegetables at random. Pour potato slices with water.
Dice bacon and sausage. Send to the pan.
Drain the potatoes and pour them over the bacon and sausage. After frying until golden, pour the contents of the pan into the soup. Add salt.
Fry the onions and carrots a bit. Squeeze the garlic into the vegetable mixture. Sprinkle with dill, coriander, pepper and paprika. Stir the vegetables and fry for two minutes, then pour them into the soup.
Put lavrushka and shredded greens into the pan.
After five to seven minutes, the soup can be turned off.
7. Pea soup with Finnish meat
A rich soup with a creamy taste, moderately spicy and salty - a great dish for a family dinner.
Ingredients:
• An incomplete glass of peas.
• 0.300 kg of beef meat.
• One carrot and one onion.
• Three potatoes.
• ½ teaspoon of caraway seeds and mustard seeds.
• Kitchen salt.
• A tomato.
• Coriander and turmeric - one teaspoon each.
• A clove of garlic.
• Two lavrushki.
• 20 grams of Vologda butter.
Cooking method:
Place the prepared piece of beef meat in a saucepan. Add the lavrushka and add salt. Cook until the meat is tender.
Remove the beef, cut into slices.
Strain the broth, throw the chopped meat into it. Pour peas and continue cooking, not forgetting to remove the foam that the peas create. Cook for about forty minutes.
Cut potatoes at random and send to soup.
Grate carrots, chop the onion into rings and divide it into feathers. Cut the garlic into thin slices. Dip the tomato in boiling water, peel and squeeze through a strainer.
Pour mustard into a dry frying pan, fry a little. Then add cumin and sunflower oil. Add coriander and turmeric.
Pour onion into the pan, then carrot. Fry until cooked. Add finely chopped garlic. At the end of frying, put the tomato pulp.
Sprinkle vegetables in the soup. Add butter and lavrushka. The soup continues to cook for another ten minutes.
Pea Meat Soup - Tips and Tricks
It is very important to observe the proportions of water and peas when soaking. In order for the bean ingredient to completely soften, this ratio should be as follows: 1: 4.
For a better flavor, peas are soaked with bay leaf.
It is advisable to salt the dish at the very end of cooking. Then the cooked peas will not be dry.
The meat should be with a layer of fat and preferably on the bone. Ideal for pea soup with meat - pork ribs.
So that the bean ingredient does not turn gray during cooking, add a pinch of sugar to the soup.
You need to stir the soup from the bottom up with a slotted spoon. This will eliminate the possible burning of peas.
