How to cook pea soup with meat or smoked meats in a satisfying and simple way

Home Pea soups

Pea soup with beef combines the excellent taste of pea soup and aromatic beef broth.

These soups are also very healthy. Beef broth is quite low in calories. Those who want to lose weight are recommended to replace chicken broth with it. Beef broth contains a large amount of potassium, phosphorus, selenium, sodium, and magnesium. Beef is also rich in easily digestible proteins necessary for building cells. Peas, rich in proteins, vitamins, and microelements in a form easily accessible to the body, also have enormous benefits for the body.

The excellent taste of beef and peas is recognized everywhere. There are a lot of recipes for such soups. Let's list the most popular ones.

How to cook pea soup with beef - 15 varieties

1. Simple pea soup with beef
2. Pea soup with beef meatballs
3. Pea soup with beef
4. Pea soup with tomatoes (Peruvian recipe)
5. Pea soup with beef ribs
6. Martha Stewart's Beef Pea Soup
7. Louisiana pea soup
8. Bozbash
9. English pea soup
10. Bahamian pea soup with beef
11. Chicken pea soup with beef - original recipe from Del Norte
12. Pea soup with beef brisket
13. Green pea, leek and beef soup
14. Pea soup with mushrooms in beef broth
15. The easiest pea soup with beef

Description of the cooking process

It is recommended to soak the peas two hours before cooking. After it is well soaked, pour water into the pan, add legumes, add a piece of meat, add a little salt and cook over low heat for 30 minutes. Don't forget to skim off the foam, otherwise the broth will turn out opaque. At the second stage, vegetable frying is prepared. The carrots are grated on a fine grater, the onion is chopped into small cubes, the chili pepper is removed from the seeds and cut into small strips. If there are no “spicy” lovers in your family, then exclude this ingredient.

It is recommended to cut the potatoes into small cubes for pea soup with beef. We send it to cook for 35-40 minutes. Together with the peas and meat, the potatoes are in the pan for about 15 minutes. Then the frying is added. At the last stages of cooking, it is recommended to taste the dish for salt and adjust this indicator if necessary. A plate of delicious pea soup with beef is decorated with fresh herbs and sour cream.

Simple pea soup with beef

A distinctive feature of this soup is the natural taste of beef broth, complemented by the taste of cooked peas.

Ingredients:

• Beef – 0.5 kilograms
• Carrots – 1 piece
• Spices - to taste
• Peas -0.25 kilograms
• Potatoes – 4 pieces
• Butter – 50 grams
• Onions – 2 pieces
• Salt - to taste.

Preparation:

Make broth from beef. Remove the meat and cut into pieces.

Sauté chopped onions and grated carrots in butter.

Pour pre-soaked peas into the broth, add chopped potatoes, pieces of meat and cook until the peas are ready.

Add sautéed vegetables and simmer for five minutes.

The soup is ready.

Some people avoid pea soups for fear of negative effects on digestion. The “musicality” of the soup is given by the film surrounding the pea grains. To remove it before cooking, peas are thoroughly washed, grinding the peas until the water becomes clear. You also need to remove the foam that forms when cooking peas.

Light pea soup with chicken in chicken broth

Even with chicken broth and chicken meat, pea soup turns out very tasty and rich! Proof of this is the clean plates of my “tasters”, who eat it all without a trace.

For pea soup with chicken, I always make white bread croutons. I cut it into small cubes and dry it in the oven until they turn golden brown. While the broth is cooking, the crackers are usually ready. And what I like most is that it turns out light, not greasy and very tasty.

• 600 gr. chicken meat (breast, thigh fillet, drumstick);
• 1 cup (250 ml) split peas;
• 3-4 potatoes;
• 1 carrot;
• 1 onion;
• 3 liters of water;
• 3 tbsp. l. frying oils.
• spices: salt, pepper, bay leaf.
• greens (can be dried): parsley, dill.

Wash the peas well and fill them with water at room temperature for at least 4-5 hours. I usually leave it overnight, then it swells very well, softens and cooks faster.

After this, drain the water from the peas and rinse again.

Place chicken pieces into the pan. If you take a whole chicken, then cut it into four-5 parts. Fill it with cold water. Place on the fire and bring to a boil.

If desired, the first broth can be drained. To do this, remove the resulting foam and cook for 3-5 minutes, then drain the water.

Pour clean cold water over the chicken again. Close the pan with a lid and after boiling, cook for 30 minutes. Add soaked peas. We are waiting for it to boil. Peas usually produce quite a lot of foam, so don’t forget to remove it thoroughly. Cook over low heat with the lid ajar for 40-50 minutes, until the peas are ready.

If you like completely boiled peas, you will have to cook them for about 1 hour and 20 minutes. The cooking time will also depend on the quality of the peas themselves.

Cut the onion into medium cubes. Grate the carrots on a coarse grater. Add oil to the pan and fry the onion until transparent. Add carrots and fry for 10 minutes, until the vegetables are golden brown.

By this time the peas have already boiled well and the meat is ready. We take it out of the broth, separate it from the seeds, cut it into portions and put it back.

Add peeled potatoes, cut into small cubes, to the soup.

Add the fried onions and carrots there, mix and cook until the potatoes are ready.

At the end of cooking, add salt and pepper, add chopped fresh or dried herbs and bay leaf. Let it boil for another 1-2 minutes and turn off the heat.

Pour the finished pea soup into bowls. In each of them we put a little rosy fragrant crackers.

And rest assured, your family will be completely delighted with such delicious food!

Pea soup with beef meatballs

Preparing this delicious soup will require fifteen minutes from the hostess; all other preparation tasks will be taken care of by the multicooker.

Ingredients:

• Ground beef – 0.3 kilograms
• Onion - 1 piece
• Carrots - 1 piece
• Vegetable oil – 2 tablespoons
• Potatoes – 4 pieces
• Split peas – 1 multicooker glass
• Salt, spices - to taste.

Preparation:

Turn on the “Frying” mode and sauté finely chopped onion and grated carrots for about 8 minutes.

Add washed peas and diced potatoes to the multicooker bowl.

Roll the minced meat into small meatballs and place in a bowl.

Pour boiling water over the contents of the bowl.

Close the lid and cook in the “Soup” mode, setting the program duration to one hour.

Pea soup with beef

The highlight of the soup is the pre-fried beef. This culinary technique gives the soup the taste of natural fried meat, and the addition of smoked meats makes it traditional.

Ingredients:

• Beef soup – 0.5 kilograms
• Olive oil - 2 tablespoons
• Butter – 20 grams
• Carrots – 2 pieces
• Onion – 1 piece
• Peas – 1 cup
• Smoked ham – 0.125 kilograms
• Potatoes – 7 pieces
• Bay leaf – 1 piece
• Salt - to taste
• Garlic
• Coriander seeds
• Pepper.

Preparation:

Pour olive oil into a pan, heat it up, add butter and fry the chopped beef. Add finely chopped ham, bay leaf, chopped onion and grated carrots. Sauté until golden brown.

Take out the bay leaf, put chopped potatoes, spices, peas in a pan, add water and cook until the peas are ready.

When serving, you can add sour cream to the plates.

Pea soup with tomatoes (Peruvian recipe)

Ingredients:

• Beef – 0.5 kilograms
• Potatoes – 1 piece
• Turmeric – ½ teaspoon
• Split peas – 1 cup
• Mustard seeds – ½ teaspoon
• Peppercorns – 3 pieces
• Vegetable oil – 3 tablespoons
• Tomatoes – 2 pieces
• Carrots – 4 pieces
• Onions – 2 pieces
• Salt, pepper - to taste
• Dry chili pepper - to taste
• Hot pepper - to taste
• Bay leaf – 2 pieces.

Preparation:

Boil broth from beef, remove meat, cut into thin strips. Add soaked peas and cook over medium heat.

Add mustard seeds and crushed pepper to a hot frying pan without oil and fry, stirring until the mustard seeds begin to crackle. Pour in vegetable oil, add finely chopped onion and grated carrots and sauté until the onion is translucent, then add chopped peeled tomatoes. Simmer for five minutes and add to the soup when the peas are cooked.

Add chili pepper, turmeric, potatoes cut into small cubes, hot pepper cut into thin rings and cook until the potatoes are ready.

When serving, garnish with herbs to taste and serve the meat separately.

Many culinary experts recommend adding pumpkin to pea soups. Its sweetish taste goes well with the main taste of pea soup, and in terms of health benefits it is one of the leaders among vegetables.

Spicy pea soup with smoked sausage or hunting sausages

There is probably no simpler and tastier first course than pea soup with smoked sausage. I use this recipe very often. It doesn't take long to cook, especially if you take quickly boiling peas. The most important thing is that the smoked sausage is as flavorful as possible. Then the success of the soup is simply guaranteed!

For 2 liters of water:

• 250 gr. smoked sausage (servelat);
• 200 gr. peas (steamed);
• 3-4 potatoes;
• 1 onion;
• 1 carrot;
• 2 tbsp. l. oils;
• salt;
• pepper;
• ½ tsp. turmeric;
• feathers of green onions or parsley and dill.

I try to cook such soups with peas, which do not need to be pre-soaked or cooked for a long time. I really like peas. But, if you don’t have one, you can just soak the cereal overnight. And everything will turn out just great too.

Pour well-washed peas into boiling water. Cook it for 2 minutes after the water boils. Be sure to thoroughly remove the resulting foam.

Add the potatoes cut into medium pieces and cook everything together for 15 minutes.

During this time we will prepare the frying. Pour oil into the frying pan. Add the diced onion and saute it for 1 minute. Add diced carrots to it, mix and fry until half cooked.

We also send smoked sausage cut into pieces there, add pepper and turmeric.

Mix again and fry over low heat until the carrots are cooked. This takes on average about 3 minutes. During this time, the sausage is fried and there is a simply divine smoked aroma.

In the meantime, the potatoes and peas are cooked, and we add sausage dressing to them in the pan. Stir, add salt and let it boil.

Add chopped green onions or any other greens. Let it cook for 1 minute and the soup is ready!

Look how beautiful the peas turned out. It boiled perfectly, but at the same time perfectly retained its shape and did not turn into a shapeless puree.

We pour the hot soup into bowls and invite our beloved family to eat. I’m sure that in just five minutes you will have completely clean plates standing in front of you!

Pea soup with beef ribs

The dish has a slightly spicy taste and a wonderful aroma of oriental spices.

Ingredients:

• Beef ribs – 0.6 kilograms
• Onions – 3 pieces
• Garlic – 2 cloves
• Oil for frying – 1 tablespoon
• Tomatoes – 1 piece
• Chili pepper – 1 piece
• Peas – 2 cups
• Turmeric – 1 teaspoon
• Ground coriander – 1 teaspoon
• Potatoes – 3 pieces
• Pepper, salt, herbs - to taste

Preparation:

Pour oil into a thick-bottomed pan, heat and fry the ribs until golden brown. Add finely chopped onion, garlic and sauté until the onion is translucent.

Place peas in a saucepan and simmer chopped potatoes, soaked peas, finely chopped chili and tomato, add spices, add boiling water and cook over very low heat for 2 hours.

Add potatoes and cook until done.

Classic pea soup with smoked ribs or other smoked meats

This is my family's favorite soup. Since they love it here, they probably don’t love it anywhere. Whenever I ask what kind of soup to make, a friendly chorus answers: “Pea!!!” Pea soup with smoked ribs is perhaps a classic. I really love its excellent rich taste and the incomparable combination of smoked meat, boiled potatoes and peas. This is something incredible!

What smoked meats should I take? Yes, whatever you want! The ideal option is smoked ribs, brisket or just a piece of smoked meat or ham. In general, with any of these products the soup will turn out excellent!

For a 5 liter pan:

• 500-800 gr. smoked ribs;
• 1.5-2 tbsp. peas;
• 1 carrot;
• 1 onion;
• 500 gr. potatoes;
• 3 tbsp. l. oils;
• salt;
• garlic, spices, herbs.

The secret of a very tasty soup is, of course, a rich and aromatic broth. Therefore, we put in meat without sparing. Wash the smoked ribs, cut them into large pieces and place them in a pan with cold water. Let it boil and cook over low heat for 15 minutes.

Soak split peas for 4-5 hours, preferably overnight. Then, drain the water from it, rinse it and put it in a pan with the ribs. When the broth boils, carefully collect the resulting foam.

The cereal is already well boiled. And now you can remove the meat from the broth. Add potatoes cut into medium pieces.

Cut the onion into small cubes and fry it in vegetable oil until it becomes transparent. Grate the carrots on a coarse grater, add them to the onions, mix and fry everything together.

At this stage, you can add bell peppers and fresh tomatoes. But it’s just the way you like it. It should be borne in mind that the soup with such frying will taste a little different.

Cut the meat that we removed from the broth into pieces. The size should be such that they are comfortable to eat. If the ribs are small, then simply cut them one at a time. Place the smoked meats in the broth and let it boil a little.

Meanwhile, the frying is ready. The vegetables became soft and had a beautiful golden color. Transfer them to a saucepan. Salt, add bay leaf, pepper, a little garlic and herbs.

You can take dill and parsley, fresh or dried. As soon as it boils, let it simmer for 1 minute and turn off the heat.

Let the pea soup brew for a while and pour into bowls. Sprinkle with finely chopped herbs, croutons and serve immediately.

If only you knew what a divine aroma is in the kitchen! I highly recommend cooking a large pot, because this soup is eaten in the blink of an eye.

Martha Stewart's Beef Pea Soup

The dish has a minimal amount of ingredients, but nevertheless it turns out so tasty that children eat it with pleasure.

Ingredients:

• Peas – 1 cup
• Beef broth – 4-6 glasses
• Egg – 2 pieces
• Parsley - a couple of sprigs
• Red bell pepper – 1 piece
• Lemon zest – 1 tablespoon
• Salt, pepper - to taste.

Preparation:

First, cook the peas. If you use whole broth, take six glasses of beef broth for boiling; if you boil chopped broth, take four glasses.

To prepare the broth, the meat must be poured with cold water and a little salt added to the water - this will ensure a more complete extraction of proteins from the meat, which is important for the taste of the broth.

Whole peas are cooked for an hour and a half, and halved peas for an hour.

When the peas are ready, add salt and add in a thin stream, stirring in a circle, two beaten eggs, add lemon zest, chopped pepper, chopped parsley, let sit for five minutes and serve.

Louisiana pea soup

A very tasty and satisfying soup that does not require much time to prepare.

Ingredients:

• Beef – 0.5 kilograms
• Canned beans – 0.2 kilograms
• Canned corn (grains) – 100 grams
• Onion – 1 piece
• Potatoes - a couple of pieces
• Split peas – 1 cup
• Lemon juice – ½ lemon
• Celery – 1 stalk
• Butter – 50 grams
• Salt, spices, bay leaf - to taste.

Preparation:

Boil beef broth with your favorite spices, remove the meat and cut into small cubes.

Place pre-soaked peas in the broth and cook for forty minutes.

Add finely chopped potatoes, celery, and onions to the peas, place canned beans and corn in the pan and cook for fifteen minutes.

Set aside from the heat, acidify with lemon juice, wrap warmly and let sit for ten to fifteen minutes.

During this time, fry the boiled meat cut into cubes in butter until browned.

When serving, place the meat on a plate and garnish with herbs to taste.

Features of pea soup

Pea soup is a dish as tasty as it is ancient. It has been known since Roman times, and over the years it has gained well-deserved love from the population of the entire globe. The recipes are amazing in their variety; you can prepare a light summer dish of green peas, or a hearty, “rich” pea soup in meat broth with spices, which will warm you up even on the coldest winter evening.

The calorie content of pea soup may vary depending on the meat component of the recipe or the lack thereof. The main trick that will significantly reduce cooking time is soaking the peas. It is best to do this 1-2 hours before you are going to start cooking.

Bozbash

This dish of Azerbaijani cuisine is originally prepared with chickpeas, but it can be replaced with regular ones without losing the main taste.

Ingredients:

• Beef – 0.4 kilograms
• Onion - 1 piece
• Peas - 100 grams
• Butter – 20 grams
• Tomatoes in their own juice - 280 grams
• Medium potatoes - 8 pieces
• Turmeric - 1 teaspoon
• Water - 2 liters
• Ground black pepper, salt to taste.

Preparation:

In a saucepan, sauté diced onion until golden brown, add tomatoes, simmer and place beef cut into portions into the saucepan. Simmer until the meat changes color.

Pour peas into a pan, add water, add turmeric and cook until the peas and meat are ready, then add the potatoes cut into circles and cook until they are ready.

You can serve.

English pea soup

The taste of this soup is interesting due to the combination of the taste of bacon and natural beef broth.

Ingredients:

• Smoked bacon – 0.3 kilograms
• Green split peas – 0.35 kilograms
• Beef – 0.4 kilograms
• Butter – 20 grams
• Onion – 1 piece
• Carrots – 1 piece
• Canned white beans – 100 grams
• Petiole celery – 2 pieces
• Salt - to taste.

Preparation:

Boil broth from beef, bacon, vegetables, strain; boiled vegetables are no longer used.

Chop the meat and bacon, return the meat to the pan, set aside the bacon.

Rinse the peas until the water becomes clear and place in boiling broth. Cook over medium heat for forty minutes.

Melt butter in a saucepan and fry bacon with finely chopped onion.

When the peas begin to boil, pour a glass of soup into a blender with a ladle, add bacon and onions and puree. Return to the pan, add the canned beans and cook for five minutes.

The soup is ready. When serving, garnish with herbs and sprinkle with crackers.

Recipe for pea soup with beef broth. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Pea soup with beef broth.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of pea soup with beef broth is 64.6 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Bahamian pea soup with beef

The soup is interesting due to its combination of flavors of smoked meats, beef and spicy Almette cheese.

Ingredients:

• Beef on the bone – 0.4 kilograms
• Almette cheese (can be replaced with any sharp cheese) – 250 grams
• Finished beef ribs – 0.25 kilograms
• Very small potatoes - 0.25 kilograms
• Red beans – 100 grams
• Peas – 0.3 kilograms
• Dry chili pepper - to taste
• Lemon - 1 piece
• Thyme – 1 sprig
• Bay leaf 2 pieces
• Celery – 2 stalks
• Salt, pepper - to taste
• Water – 2 liters
• Hot red pepper - to taste.

Preparation:

Fry the beef in butter in a saucepan, add smoked ribs, add cold water and bring to a boil, add pre-soaked peas and cook for one hour. Then add the soaked beans and cook until they are ready.

Place the potatoes into the pan without cutting them, add chopped celery, chili, pepper, thyme, bay leaf and cook until the potatoes are done.

Add, constantly stirring the cheese until it completely dissolves in the soup. Pour in lemon juice and serve.

Pea soup with smoked chicken, smoked wings, legs or breast

Of course, there is no arguing about tastes. But my family’s favorite pea soup is the one with smoked meats. And with absolutely anything, for example, with smoked chicken.

If you want your pea soup to be especially tasty, then buy smoked chicken from trusted sellers. It should be truly smoked, and not treated with “liquid smoke” and other chemicals that simply give taste and aroma. In this case, you will simply ruin the dish. Therefore, approach the issue of the quality of smoked chicken very responsibly.

If you don’t have a whole smoked chicken, then pea soup can be cooked with smoked wings, legs and even chicken breast. It turns out so delicious that it is simply impossible to tear yourself away from the plate. My whole family devolves this soup on both cheeks. It couldn’t be any other way!

• 3 liters of water;
• 400 gr. smoked chicken (I used smoked leg);
• 150 gr. peas;
• 5-6 potatoes;
• 4-6 pcs. shallots (or 2 heads of onions);
• 2 carrots;
• 2 medium bell peppers;
• 2 sprigs each of green onions, parsley, dill;
• pepper;
• salt.

For this dish, it is better to choose quickly-cooking pea varieties. Usually there is information about this on the cereal package. You just need to rinse it well and you can start cooking right away.

But if you have regular split peas, then you must first prepare them for cooking. To do this, rinse it thoroughly several times with cold water and soak for at least 5 hours.

I usually leave it overnight to allow it to swell well. But no more than 8 hours, otherwise it may start to ferment. If the process of preparing soup is delayed, simply put the peas in a cool place or in the refrigerator.

After soaking, drain the water, rinse the cereal and fill it again with cold water. We put it on the stove. Let it boil, reduce the heat to low, and carefully skim off any foam that forms. Cook until the peas are ready. It should become soft and crumbly.

This always turns out quickly and perfectly if you use high-quality, soft water for cooking. I buy a bottle of any drinking water for children. I soak and cook peas in it. I usually take the amount of such water just enough to cook the cereal. As soon as it is ready, I add regular drinking water to the required level. That’s why my peas always cook perfectly.

We clean the sweet pepper from seeds, remove the stalks, and cut into small cubes.

We also cut the peeled onions and carrots into small cubes.

Cut potatoes into thin strips. Place all the vegetables in a saucepan with well-cooked peas.

Immediately cut the leg into small pieces. First remove the skin and bones and place them in a pan.

Mix everything and cook over low heat until the vegetables are ready. At the end of cooking, add salt and pepper.

2-3 minutes before readiness, add chopped herbs.

Pour the finished, aromatic hot pea soup into bowls and serve.

Chicken pea soup with beef - original recipe from Del Norte

Delicious aromatic soup with a pronounced thyme aroma.

Ingredients:

• Beef ribs or peritoneum – 0.8 kilograms
• Chickpeas - one and a half cups
• Tomatoes – 0.45 kilograms
• Garlic – 1 clove
• Onion – 1 piece
• Thyme – 2 sprigs
• Vegetable oil – 1 tablespoon
• Pepper, salt - to taste.

Preparation:

Chop the onion coarsely, chop the garlic.

In a pressure cooker, fry the meat until crisp. Place coarsely chopped tomatoes, chopped onions, garlic, pre-soaked and washed chickpeas, thyme into a pressure cooker and add water. Close the lid and cook for forty-five minutes.

Pea soup with beef brisket

An unconventional recipe for pea soup, in which the flavor accents come from beef.

Ingredients:

• Beef brisket – 0.5 kilograms
• Peas – 200 grams
• Garlic – 3 cloves
• Carrots – 100 grams
• Water – 3 ½ liters
• Bay leaf – 1 piece
• Potatoes – 0.4 kilograms
• Vegetable oil – 1 tablespoon
• Salt, spices - to taste.

Preparation:

Pour cold water over the brisket, bring to a boil, pour off the broth, rinse the meat well, add drinking water and cook for an hour.

Pour boiling water over the peas, add a little soda and leave to swell.

When the meat is cooked, rinse the peas well and pour into a saucepan and cook for forty minutes. Then add the onion, sautéed until golden brown, grated carrots, and chopped potatoes. Cook until the vegetables are ready.

Chop the meat and put it in the soup, adding garlic.

How to cook pea soup with meat according to a step-by-step recipe with photos

6

1 hour 30 minutes

77 kcal

5/5 (6)

Today you will learn how to cook pea soup with meat. This is a very very tasty and satisfying dish. Peas were used as a storehouse of protein and vitamins in Rus'. Since the Slavs fasted, they needed to find an alternative to meat.

To maintain their strength, they prepared dishes from peas and other legumes. There is an opinion that this soup was first prepared in Asia. Now it’s difficult to say which specific country this dish came from. Only one thing can be said with certainty: this soup is still popular. Let's start cooking.

Delicious pea soup with pork

My recipe for pea soup with pork will complement its photo. To prepare this dish, we will need a frying pan, a grater, a knife and a medium saucepan. Let's look at step-by-step preparation.

Step by step recipe

1. Chop the meat and quickly fry over high heat.
2. Wash the peas, sort them and add water. Then put it on the stove and when the water boils, add the fried meat.
3. Peel the carrots and onions, then cut into cubes. Fry until done.
4. When the peas and meat are cooked, add peeled and chopped potatoes, fried vegetables, salt and dill.
   When the potatoes begin to boil, the soup is ready.

recipe for pea soup with beef

I invite you to watch a video of making beef and pea soup.

Recipe for pea soup with lamb

This soup takes 1.5 hours to prepare. We will get 4-5 servings. We will need a saucepan, a knife and a cutting board. There are no potatoes in this recipe. Since the meat and peas have a very rich flavor, they will be the main notes in this soup. We will also not fry the onions, we will simply add them raw to the soup.

• Lamb – 300 g.
• Onion – 1 piece.
• Peas - 3/4 cup.

• Salt - to taste.
• Spices - to taste.

1. Wash the peas, sort them, add water and leave for several hours.
2. Pour water over the meat, wait until it boils and cook for about 50 minutes . Remove the finished meat from the pan and cut into pieces. Then you need to salt the resulting broth.
3. to the broth and cook until tender. Then add the chopped onion. Next, salt and spices to taste. Khmeli-suneli, a mixture of Italian and Provençal herbs, are excellent seasonings for pea soup with meat.
4. When the soup is ready, pour it into a bowl and add pieces of boiled meat.

Peas are a fairly tough product and need to be cooked for a long time. To shorten the cooking time, you can soak it in water overnight. But there is another option. You need to pour hot water (not boiling) over the peas and add a teaspoon of soda.

Leave it on for half an hour and you will see amazing results. The peas in the soup will begin to boil very quickly. Don't be afraid of the soda taste. After the peas have stood in this solution, they will need to be washed under running water.

Cooking meat also has its own subtleties. If you fry it before adding it to the soup, there will be less foam when cooking it.

What else can you cook?

I recommend experimenting and making the recipe you like. There is a step-by-step recipe with photos of pea soup with limbs. I also recommend a very satisfying and tasty Classic recipe for pea soup (without meat).

Pea soup is prepared quickly and easily in a slow cooker. For lovers of healthy dietary meat, I offer a Recipe for pea soup with chicken. I also advise you to check out the very fashionable pureed pea soup, which is delicious served and eaten with croutons.

Leave your reviews and comments. Bon appetit!

Green pea, leek and beef soup

This light summer soup is interesting not only for the natural taste of vegetables combined with the taste of beef broth, but also very healthy, rich in vitamins. It is also recommended for urolithiasis.

Ingredients:

• Beef – 0.4 kilograms
• Carrots – 1 piece
• Parsley with roots – 2 pieces
• Green peas – 200 grams
• Potatoes – 1 piece
• Salt - to taste.

Preparation:

Wash the beef, cut into portions and simmer over low heat, skimming off the foam.

When the meat is ready, add finely chopped potatoes, sliced ​​carrots, parsley and chopped leeks, and young green peas. Cook over low heat until the vegetables are ready.

Pea soup with mushrooms in beef broth

This soup uses beef as an ingredient to make the broth. Then the meat can be used to prepare second courses.

Ingredients:

• Beef – 0.5 kilograms
• Dry mushrooms – 30 grams
• Water – 2 liters
• Carrots – 3 pieces
• Onions – 3 pieces
• Dry peas – 1 ½ cups
• Flour – 1 tablespoon
• Vegetable oil – 1 tablespoon
• Greenery
• Salt, spices - to taste.

Preparation:

Cook broth from beef with the addition of one onion and one carrot. Remove the vegetables and do not use them again. Strain the broth.

Pour boiling water over the mushrooms and peas and leave to soak for half an hour.

Bring the broth to a boil, add the soaked peas and cook for half an hour. Then place the chopped mushrooms in the pan and cook for twenty minutes.

Saute the chopped onion until golden brown, add the grated carrots, fry and transfer from the frying pan to the soup.

Gradually add flour to the water in which the mushrooms were soaked and stir, not allowing lumps to form. Pour into the soup in a thin stream, stirring constantly. Cook for five minutes.

Serve garnished with chopped herbs.