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

HomeQuick KitchenFirst coursesSoupsPea soupStep-by-step recipe for making pea soup with meat

Category: Pea soup

Author: Alexander Beridze

1 hour 30 minutes

77 kcal

5/5 (6)

Ingredients

Vegetable oil	Taste
Pork	400 g
Carrot	1 PC.
Potato	4 things.
Peas	250-300 g
Onion	1 PC.
Salt	Taste
Greenery	Taste
Spices	Taste

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.

How to cook pea soup with beef - 15 varieties

Simple pea soup with beef
Pea soup with beef meatballs
Pea soup with beef
Pea soup with tomatoes (Peruvian recipe)
Pea soup with beef ribs
Martha Stewart's Beef Pea Soup
Louisiana pea soup
Bozbash
English pea soup
Bahamian pea soup with beef
Chicken pea soup with beef - original recipe from Del Norte
Pea soup with beef brisket
Green pea, leek and beef soup
Pea soup with mushrooms in beef broth
The easiest pea soup with beef

Video recipe

You will learn how to easily and quickly cook pea soup with pork in this video.

Serving soup

The finished soup should be allowed to brew for 10-15 minutes under the lid. During this time it will become even tastier and more aromatic. The soup is poured into 300-500 ml bowls and sprinkled with finely chopped parsley or dill. Pea soup is served with croutons or white bread croutons. Crackers are poured directly into the soup or served separately on a saucer. Add a little garlic and butter to the croutons.

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.

Choosing Meat for Pea Soup

The soup turns out richer if you cook it with meat broth. First, cook a strong broth from fresh meat, ribs, brisket, shanks. The broth is cooked for about 2 hours. For 1 kg of meat with bones, take 3 liters of water. Don't forget about spices and vegetables. Salt, pepper, onion, carrots. Strain the finished broth, separate the meat from the bone, and cut into small pieces. Place prepared peas into the broth.

Fresh

Traditionally, the choice of meat falls on beef. Young beef is cooked for about 2 hours. Choosing meat on the bone for soup is preferable to pulp. The broth turns out richer.

But pea soup tastes better when it contains the aroma of smoked meats. To do this, take the ribs, pepper and fry in a hot frying pan. Transfer to a baking sheet, adding a small sprig of fruit tree. Cover with foil and place in the oven for about 30 minutes. The twig will begin to burn in the oven, and the meat will absorb that desired “smoked” aroma. The broth will be ready by then.

Smoked

Pea soup with smoked meats is considered a classic in different countries of the world. The recipe for this soup requires smoked meat products. In the simplest version, sausage is used. It is cut into strips and placed in pea broth. Speaking about how to properly cook pea soup with meat in a classic way, we mean the use of smoked pork ribs. They contribute to the appearance of aroma and taste. Rinse them and keep on low heat for about 30 minutes. Pour the boiled broth over the peas and bring to a boil. Pea soup, so that the peas are boiled, you need to add salt when cooking the meat. Place the soaked beans in the previously salted broth.

It is preferable to prepare this dish in a less rich way, so that the food does not turn out to be too rich and fatty, after eating which you will feel heavy.

For a quick version of preparing pea soup with meat, use both stew and meatballs. About 40 minutes before the end of cooking, add them to the broth with peas. An assortment of different types of meat products is also suitable. The soup becomes richer and tastier.

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.

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.

Preparing vegetables and herbs

Wash, peel and dry vegetables. The shape of the cut in this case is not important. The root vegetables in the broth are boiled simultaneously with the peas, turning into an almost homogeneous mass.

Potato

If the potatoes are cut into small pieces, they will completely dissolve during cooking and will be completely unnoticeable, but the rich taste will remain. It is best to add the potatoes about fifteen minutes after the main component.

Sauteed vegetables

To improve the taste of the soup, vegetables are sautéed. When frying, onions release aromatic substances as they are absorbed by the oil. Therefore, the soup becomes aromatic. Peel and chop the onion. It is better to use a frying pan with a thick bottom. During the sautéing process, the vegetables should simmer in the oil. Make sure all pieces are covered with fat to prevent drying out. Add grated carrots. It will turn the fat red, giving the soup a golden hue. If you want to do without vegetable oil, it is recommended to use ghee. The butter may burn, which will ruin the sautéing. To achieve greater thickness, the flour should be fried in a dry frying pan. Pour a little soup into a small container, pour flour into it, stirring. Pour the contents into the soup pot.

Spices

Add pepper, bay leaf. Boil everything. Spices will impart their aroma to the dish. For piquancy, cumin, fennel, turmeric, coriander, pepper, and garlic are used. In addition to aromas, spices block the specific pea taste and promote digestion. You can also add dried mushrooms. Grind to a powder and pour a couple of teaspoons into the pan.

Greenery

Chop the dill and parsley into smaller pieces and place in a saucepan. Boil for a couple of minutes and turn off. Let stand for 15 - 20 minutes so that all the vegetables have time to become saturated with the aroma of meat and seasonings.

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.

Serving the first course

Knowing how to prepare pea soup, it is equally important to know how to present it. Crackers must be served with it. White bread croutons are ideal. Take the baguette and dry it a little in the oven, it is better that the middle remains soft.

Many people prefer black crackers. To do this, cut the black bread into small cubes. Chopped garlic is mixed with a small amount of sunflower oil. Place the bread cubes in a frying pan, sprinkle with garlic oil and dry in the oven. Pour the finished pea soup into bowls and sprinkle with croutons.

For those who like to experiment, place a plate of grated Parmesan on the table. For fans of Indian tunes - curry powder. In addition, you need a tray with fresh vegetables on the table. They go well with fatty, smoked meat, broth and other spicy ingredients.

Sometimes peas can cause bloating. And in order not to deny yourself your favorite dish, just put a bunch of chopped fresh dill on your plate. He will save you from this trouble.

How good it is to cook pea soup with meat in winter, when it’s cold and you want to eat something hot and satisfying.

Just don’t leave the soup until the next day, it becomes very thick.

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.

Ingredients for 2 servings

Beef – 200 grams;
Purified water – 1 l;
Peas – 50 grams;
Potatoes – 1 tuber;
Onion – 1 head (small);
Carrots – 1 root vegetable;
Mixture of peppers - to taste;
Kitchen salt - to taste;
Turmeric – 0.5 teaspoon;
Bay leaf – 1-2 pcs.;
Vegetable oil – 2 tbsp;
Butter – 20 grams.

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.

Cooking pea soup in a slow cooker

You will need:

0.2-0.25 kg of beef pulp;
1 cup split peas;
4-5 potato tubers;
1 medium carrot;
1 sweet red bell pepper;
a bunch of green onions and dill;
2-3 tablespoons of vegetable oil.

The cooking time for the first hot dish will be 2 hours. Calorie content: per 100 grams - 46 kcal.

How to properly cook pea soup with beef in a slow cooker:

Rinse the split grains until the water becomes clear and soak (for 1 part crushed grains, 4 parts water and a teaspoon of baking soda);
Rinse the beef under cool running water and chop it into small pieces with a knife;
Peel the carrots, cut the pepper in half, remove the seeds and the green tail and stalk. Chop the vegetables into short, thin strips and fry in oil heated in a multicooker bowl. After a couple of minutes, add the beef;
Peel the potato tubers and chop them into medium cubes;
Add peas (drain and rinse well) and potato cubes into the roast. Fill everything with boiling water to the mark, add salt. Set the device to the “Extinguishing” mode for 1.5 hours;
A quarter of an hour before the readiness signal, season the food with chopped onion and dill.

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.

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.

Benefits of peas

The protein content in peas is no less than in meat and, differing from proteins of animal origin, causes practically no harm. By including pea dishes in your diet, the likelihood of developing cancer is noticeably reduced, intestinal activity returns to normal, hair becomes shiny, and nails become stronger.

Despite all its beneficial properties, peas are low in calories. It is indispensable for people who want to lose weight and promote an active lifestyle. Legumes supply the human body with energy and increase stamina. For vegetarians, pea dishes are an excellent substitute for animal proteins, which are required for the smooth functioning of all organs. Hot dishes are a necessary component of the diet in our climate. Soups are a tool for restoring the functioning of the gastrointestinal tract. This happens because any hot liquid food smoothes the digestive processes in the body, being simple enough to process.

Having an idea of how to properly prepare pea soup with meat, it is easy to bring joy to everyone present at the table and lift their spirits. Delicious dishes are a recognized antidepressant.

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.

Choosing peas

Peas contain vitamins B, C, E, which can cope with insomnia and depression. Soup from it supplies the human body with proteins that help the body survive in our cold climate, and carbohydrates that contribute to normal functioning. Peas keep well. It is dried and preserved for further use over a long period of time. It is also suitable for fresh soup during the ripening period. Different types of peas can be used to make different hot dishes. We offer an example of how to properly prepare pea soup with meat.

Preparing the peas

For pea soup with meat, choose dried split peas. These peas cook faster than whole grain ones. Sometimes, due to lack of time, split peas are not soaked. Therefore, you need to figure out time before you start thinking about how to cook pea soup. To make the peas boil, place them in cold water for several hours.

To achieve success in cooking, the beans must be cooked completely.

After washing the peas in running water, remove any that float. Pour clean ice water and leave for no more than 8 hours. Then fermentation can begin. If you put it overnight, it is better to put it in the refrigerator. For swelling, 5 - 6 hours are enough. The longer the peas are soaked, the faster they will boil. If possible, the water should be changed several times during the soaking process. To add a special aroma, add a bay leaf to the water.

Before cooking, already swollen peas should be washed, checked for dirt, and removed. Pour cold water over the peas. For a five-liter pan you will need 1.5 - 2 cups. Readiness is determined by testing. When skimming off the foam, check the peas for doneness.

There is also a faster option for cooking pea soup so that the peas are boiled. You will need a glass of dry shelled peas and 3 glasses of ice water. The liquid should barely cover the peas. Bring to a boil quickly. The water evaporates, add pieces of ice. And so in about 40 minutes the peas are completely boiled.

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.