Pea soup with beef. Pea soup with beef broth and potatoes Spices for pea soup with beef

All housewives should know about beef. After all, such a dish is very nutritious and satisfying. It can be served for lunch any day.

Today, the cookbooks of most housewives describe quite a few ways to make delicious pea soup. We will present a recipe with beef and various smoked meats right now. There is no need for you to purchase expensive overseas products. After all, such a soup is made from affordable and simple ingredients.

Pea soup with beef: step-by-step culinary recipe

If you don’t want to invent new ways to prepare first courses, we recommend making regular pea soup with a beef bone. For it we will need:

• split peas - 2/3 cup;
• beef on the bone - about 1.3 kg;
• onion and carrot - 1 large piece each;
• potatoes - 2 pcs.;
• sunflower oil - 4 large spoons;
• green onions - a bunch;
• pepper, sea salt and other spices (paprika, basil) - use to taste;
• bread croutons - serve.

Preparing the Components

How to make your own pea soup with beef? A step-by-step culinary recipe for this dish requires careful processing of all ingredients. First, you should rinse the beef on the bone and remove all unwanted veins and films from it. Next, you need to sort and rinse the split peas well, and then fill it with cold water (drinking) and leave it in this state for 2-3 hours.

As for the mentioned vegetables, they should be peeled and chopped. The carrots must be grated on a sharp grater, and the potato tubers and onion heads must be cut into cubes.

Sautéing components

The presented recipe for pea soup with beef requires the mandatory use of sautéed vegetables. After all, with them such a dish turns out to be more satisfying, aromatic and tasty. To prepare such an additive, place carrots and onions in a frying pan, season them with sunflower oil and spices, and then fry for ¼ hour.

Cooking soup

How should you cook pea soup at home? This beef recipe calls for a large pot. You need to put the meat with the bone in it, add water (drinking) and boil. During this process, foam should form on the broth. It must be removed with a slotted spoon.

As for the broth, you should add split peas soaked in water and cook for 40 minutes. Next, you need to add potatoes to it and continue heat treatment for another 20 minutes.

After all the described steps, you need to put sautéed vegetables, pieces of boiled meat, chopped green onions and ground pepper into the pan. After mixing the components, they must be brought to a boil, removed from the stove, tightly closed with a lid and left in this state for about ¼ hour.

How to serve?

Now you know the classic recipe for pea soup with beef. After the first dish has been steeped under the lid, it must be divided into plates and immediately served to the household. If desired, you can add sour cream or mayonnaise to such a rich broth, as well as homemade croutons.

Pea soup with beef: step-by-step preparation with the addition of smoked meats

We talked about how to make classic pea soup with a beef bone. But sometimes you want to pamper yourself with some spicy dish, the preparation of which does not take much time. That is why in this section of the article we decided to describe in detail the recipe for pea soup with beef and smoked meats. This dish is more spicy and flavorful.

So, we need:

• split peas - a full glass;
• smoked beef ribs - about 500 g;
• aromatic bacon - approximately 250 g;
• carrot - 1 pc.;
• potatoes - 2 medium pieces;
• onions - 2 small heads;
• bay leaf - 3 leaves;
• salt and allspice - use to taste;
• vegetable oil - use as desired.

Ingredient Processing

If you strictly follow the recipe, you will definitely get a very tasty and aromatic pea soup with beef. We will tell you how to prepare it right now.

Before you begin heat treatment of the dish, you should prepare all the components in advance. First you need to peel the vegetables and then chop them into small cubes. After this, you need to take the bacon and cut it into thin strips. As for smoked ribs, you just need to remove them from the packaging. You also need to separately sort and rinse the split peas, and then soak them in water for two hours.

Cooking on the stove

Having prepared vegetables, meat products and legumes, it is necessary to begin heat treatment of the entire dish. To do this, put the smoked ribs in a pan (large), add water (cold) and bring to a boil. After boiling the ingredient for about ¼ hour, you need to add split peas to it and continue heat treatment for another 30 minutes.

After the specified time, the meat product should be removed, cooled and the pulp separated from the bones. Subsequently, it needs to be put back into the pan.

Roasting ingredients

In order not to waste time simply, during the period of heat treatment of meat and peas, you should start frying chopped bacon, onions and carrots. If necessary, you can additionally add sunflower oil to them.

Final stage

After frying some of the ingredients, put chopped potatoes, as well as any spices, into the bowl along with pieces of meat. After ¼ hour, add bay leaf and previously fried vegetables with bacon to the broth. In this form, the dish should be boiled, and then removed from the stove, covered with a lid and left under it for 10-13 minutes. During this time, the soup will completely absorb the aromas of spices and smoked products.

How should the first course be served correctly?

Pea soup with smoked meats turns out much tastier and more aromatic than the one made only from meat on the bone. But due to the fact that this dish is too spicy, it is not recommended to eat it every day.

After the soup has infused under a tight-fitting lid, it must be poured into large plates and immediately served to guests or family members. If desired, you can additionally add a handful of crackers or a small spoon of sour cream to the broth. It is also recommended to flavor the aromatic soup with fresh chopped herbs before serving.

Step 1: prepare the peas.

First of all, cover the countertop with a kitchen towel, place crushed peas on it and sort through it, removing any kind of debris, such as pebbles.

Then move the halves of the grains into a colander and carefully rinse them under streams of cold running water, until clear liquid comes out.

Step 2: soak the peas.

Next, pour the wet peas into a deep bowl, fill it with regular running water so that it is 3-4 centimeters above its level, and soak the legumes within 4, and if there is time, then 10 hours. The longer the grains are infused, the faster and better they will boil!

Step 3: Prepare the beef.

Without wasting a minute, we thoroughly wash a piece of fresh beef on the bone, dry it with paper kitchen towels, place it on a cutting board and cut off the veins with a sharp knife.

Step 4: cook the broth.

Then we put the beef in a deep saucepan and fill it with purified water; it is better to adjust the amount to taste, depending on how thick the soup you want to get in the end. We put everything on medium heat and after boiling, reduce its level to a minimum.

Using a slotted spoon, remove the gray-white foam from the surface of the bubbling liquid - coagulated protein, and cover the pan with a lid so that a small gap remains. Cook the shank for approximately 2–3 hours or until the meat starts to come away from the bone. The duration of preparation of the broth directly depends on the variety and quality of the beef, that is, whether it was frozen or not, whether an old or young animal is used.

Step 5: prepare the boiled beef and broth.

When the meat is boiled, using the same slotted spoon, transfer it to a deep, clean bowl and cool near an ajar window to room temperature.

Then we cut it into small portions on a clean board and put it back into the pan with the broth, previously strained through a fine mesh sieve.

Step 6: cook the peas.

After the required time, as soon as the peas are infused, we throw them into a colander, rinse them again, leave them in the sink for 4-5 minutes to drain off excess liquid, pour them into a saucepan with beef broth, as well as pieces of meat, and put them on medium heat. After boiling again, cook the crushed grains for 45 minutes, 1 hour or until completely soft, as you like.

Step 7: Prepare the vegetables.

While the peas are cooking, we deal with other important products. Using a new knife, peel all the vegetables specified in the recipe, wash them, dry them with paper towels, move them to a cutting board and chop them one by one. Cut the potatoes into cubes or slices up to 2.5 centimeters in size, throw them into a bowl of cold water and leave them in it until used so as not to darken.

Chop the onion into cubes up to 1 centimeter in size, and chop the carrots on a medium or coarse grater and proceed to the next step.

Step 8: prepare the dressing.

Place a frying pan over medium heat and pour a little vegetable oil into it. After a few minutes, add the onion cubes to the heated fat and fry them 2–3 minutes until transparent and tender golden brown.

As soon as the vegetable is browned, add carrots to it and cook them together some more 3–4 minutes until the latter is soft, stirring constantly with a silicone kitchen spatula, and remove the vegetable dressing from the stove.

Step 9: Bring the soup to full readiness.

Now we wait for the peas to boil well! As soon as this happens, drain the water from the potatoes, put them in a saucepan with the soup being prepared and cook 15 minutes. Then add carrot and potato dressing.

Season the already aromatic dish to taste with salt, black or allspice, bay leaf and keep it on medium heat for another 10 minutes. Then turn off the stove, cover the pea miracle with a lid, leaving no gaps, and let it brew 7–10 minutes and let's taste!

Step 10: serve pea soup with beef.

After cooking, pea soup with beef is infused. Then, using a ladle, pour it in portions into deep plates, optionally supplement each with crackers, chopped garlic, grated hard cheese, sour cream or cream and serve for dinner as the first hot course. If desired, along with this yummy, you can put salads from fresh vegetables, marinades, pickles and breads on the table. Cook with pleasure and enjoy!
Bon appetit!

It is better not to add salt to the water when cooking beef, it binds the meat tissues and makes them tougher;

Some housewives put half a teaspoon of baking soda in a pan with boiling peas. They say that this makes it boil faster, but pour it into the broth with extreme caution, it will definitely foam and may leak;

Along with spices and salt, you can throw a little chopped parsley, dill, basil, cilantro or green onions into the pan;

The spices indicated in the recipe are considered classic, but if you wish, season the soup with any others that are used when preparing the first hot dishes;

Whole peas take longer to cook, approximately 1 hour 30–50 minutes.

Pea soup recipe

See the detailed recipe for pea soup with meat. Your family will definitely appreciate this delicious soup. Discover the secrets to making the perfect split pea soup

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.

Ingredients

How to choose ingredients

I want to tell you how to properly cook pea soup with meat, in this case pork. First of all, you need to know how to choose meat. Meat on the bone, ribs and brisket are suitable for soup. The freshness of meat must be determined by color.

The pork should be a uniform, pink color. The elasticity of meat is also a sign of freshness. If you press with your finger, the dent should disappear immediately.
Now we choose peas. There are several types of this product: ground into powder, finely crushed (chopped), crushed in halves and whole. For soup, it is best to use peas, split into halves.

Pea powder cooks faster, but it is not suitable for preparing first courses. It will settle to the bottom of the pan and burn, so you will have to stir it constantly. It is not advisable to use pea chaff for food.

Producers crush grains spoiled by pests into cut pieces. As for whole peas, they hardly absorb moisture, so they will take a very long time to cook. And most likely it will remain firm.

Potatoes are difficult to choose based on appearance. But connoisseurs can distinguish its varieties. I recommend using proven potatoes for this soup that you have already purchased. Dark spots inside the root vegetable, unfortunately, are only noticeable when peeling. This is a sign of frostbitten potatoes. It can be eaten, you just need to cut out everything that has darkened.

Step by step recipe

Video recipe for making pea soup with meat.

I invite you to watch this video. It shows a simple recipe for pea soup with meat.

Pea soup with beef

I present a classic recipe for pea soup with beef and my photos. This soup takes about two hours to prepare. I’ll tell you how to speed up the cooking process a little later. We will have approximately 5 servings. To prepare the soup, we need a frying pan, a knife, a cutting board and a saucepan.

Ingredients

• Onion – 1 piece.
• Beef – 350 g.
• Vegetable oil - to taste.

• Peas - 1.5 cups.
• Potatoes – 3 pieces.
• Carrots – 1 piece.

• Salt - to taste.
• Dill – 1 bunch.

How to choose beef

I usually advise choosing products in the store rather than at the market. But this applies to spontaneous unofficial markets, where there are no documents for goods. When you choose meat, the supermarket is not the best option.

As a rule, frozen meat is sold there, and it is difficult to say how long it has been stored. And at a good meat market there is a large selection, the main thing is to know how to identify a quality product. The beef should be red in color without mucus or foreign odors.

The fat should be white. Elasticity also matters; fresh meat springs back when pressed with a finger. That is, it quickly restores its shape.

Step by step recipe

Video recipe for making 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.

Ingredients

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

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

Step by step recipe

Subtleties of cooking

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.

Making pea soup with beef is not difficult, so anyone can do this process.

Ingredients:

• Beef pulp - 400 gr.;
• Dry peas - 1 cup;
• 1 medium sized carrot;
• Onions - 2 medium heads;
• Medium size potatoes - 4 pcs.;
• One large or two small bay leaves;
• Dill, parsley - greens;
• Salt to taste;
• Vegetable oil.

For those who do not know how to cook pea soup with beef, there are step-by-step recipes that you can follow to quickly master this process.

Useful properties of peas

Pea soup with beef is a Finnish dish. However, it is also popular in other countries due to its high taste and beneficial properties of the ingredients. Peas themselves are a low-calorie product. It contains only 55 kilocalories per hundred grams. There are slightly more of them in boiled form - 60 kilocalories. Both fresh and dry peas are eaten. Both types are equally beneficial for the human body, but dried contains more carbohydrates, and its calorie content is 298 kcal per 100 grams of product. People who are overweight should consume peas in moderation. Many different dishes are prepared from this product, but the most popular is pea soup with beef, the recipe for which can be found on the Internet.

If we compare this vegetable with others, it contains more protein than other crops. Its composition is similar to meat protein and contains useful amino acids. It contains a lot of ascorbic acid, starch and sugar. Plus, peas are a real storehouse of vitamins C, PP, B, A, carotene and fiber. This vegetable crop ranks first in terms of nickel content and breaks all records for the presence of elements such as iron, boron, potassium, magnesium, calcium, and copper. If anyone decides to make pea soup from beef, a recipe with a photo will help you do everything quickly and correctly; moreover, all useful vitamins and microelements will be preserved during cooking.

Eating peas has a positive effect on the cardiovascular system, controls blood sugar levels, therefore it is especially useful for people suffering from diabetes, because it contains glucose and sucrose, which enter directly into the blood and in this process there is no need to use insulin . No harmful deposits are formed due to the consumption of peas.

How to cook delicious pea soup with beef?

First, take the peas and rinse thoroughly in cold water. You can do this several times, as dust may accumulate in the product during storage. Well-washed peas should be placed in some container and filled with water for two hours to swell. Wash the beef, remove the films and veins, put it in a pan, add salt, bay leaf, then add cold water and cook until fully cooked for about two hours.

The finished beef should be removed from the pan and cut into small pieces. The broth needs to be strained, then put pieces of beef into it. Peel the potatoes, wash them, cut them into small cubes and put them in boiling broth. Add soaked peas to potatoes.

The next step is preparing the frying. To do this, the onions and carrots must be peeled and washed. Grate the carrots on a medium grater, finely chop the onion. Place all the vegetables in a frying pan, add vegetable oil and fry well. The roast is added to the soup five minutes before it is ready. You should do the same with the greens, first cutting them finely.

If you have your favorite seasonings, you can also add them to the soup. You should definitely try the dish and determine whether it has enough salt. If not, then add it. In addition, pea soup with beef can be prepared in a slow cooker. For clarity, you can use the recipe for pea soup with beef with photo.

The soup is poured hot into deep plates. It should be served with bread or crackers, which can be placed directly on the plate before eating so that they do not have time to get soggy.

Pea soup with beef is rightfully considered a classic and is one of the most favorite soups not only among adults, but also among children. This meat is not very fatty, unlike pork, it is more aromatic and tasty. The only disadvantage of beef is that it takes a long time to cook and produces a lot of foam, so it is recommended to cook it separately from the peas. But under no circumstances throw out the broth in which the meat was cooked! Pass it through a double layer of gauze or through a fine-mesh strainer and pour it into the pea soup - the taste of the soup will only benefit from this!

Ingredients

• 350 g dried peas (yellow)
• 400 g beef
• 1 carrot
• 1 onion
• 1–2 potatoes
• salt and pepper to taste
• 3–5 bay leaves
• greens to taste

Preparation

1. Pour the dried peas into a bowl and rinse in several waters until foam stops forming on the surface of the liquid. Then pour in warm, almost hot, water and leave for 2-3 hours to soak. You can soak the peas overnight, but in cold water.

2. Clean the steamed beef, rinse it and cut it into small cubes.

3. Place the sliced ​​meat in a saucepan, pour in warm water and add bay leaves. Place the pan on the stove, bring to a boil and remove the dirty foam - it is released due to blood clotting, of which there is a lot in beef. That is why this meat has such a color. Boil the beef for about 1 hour on low heat, lightly covering the container with a lid.

4. Wash the soaked peas several more times, pour them into a saucepan and add warm water. Boil for 1 hour, remembering to stir, as such grains may stick to the bottom during cooking.

5. Transfer the boiled meat to the pan with the peas, strain the broth and add it there. Peel and wash the vegetables, cut into portions and add to the container.