The basis of the soup is meat broth. To make it rich and aromatic, you need to take a piece of medium-fat meat on the bone. You can use both pork and beef. Wash the meat from the broken bones and place in the pan. Also add spices to the pan - bay leaf and a few peas of allspice, add water.
Bring the water to a boil over high heat, then reduce the heat and continue cooking the broth for 1.5-2 hours, removing the foam as necessary. To make the broth clear, you do not need to allow it to boil vigorously.
Remove the meat from the finished broth and leave it on the table to cool, and strain the broth itself and pour it back into the pan. Return the broth to the stove, turning on medium heat.
Rinse the peas several times. If the cereal is not chopped, it needs to be soaked for at least 3 hours, and preferably overnight.
Place the peas into the boiling broth. Cook for 20-30 minutes until soft
Wash the potatoes, peel and cut into medium-sized pieces.
Add to soup when peas are soft. Cook from the moment of re-boiling for 10-15 minutes.
At this time, peel and cut the remaining vegetables: onion into cubes and carrots into strips.
Fry in vegetable oil until soft and lightly browned.
When the potatoes are almost ready and the peas are well boiled, add the fried vegetables to the pan and stir.
Remove the meat from the bones and cut into pieces.
Place the meat in the soup.
Add spices and salt to the pan, stir and bring to a boil, simmer for a few more minutes, and then turn off the heat.
Pour the soup into bowls after steeping for 10 minutes under the lid and, if desired, garnish with fresh herbs. Very tasty with garlic croutons or croutons.
Bon appetit!
On fasting days, we offer a recipe for meatless pea soup with a rich taste.
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. In beef broth large number potassium, phosphorus, selenium, sodium, 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
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 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.
Cooking this delicious soup will require fifteen minutes from the hostess; all other preparation concerns 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.
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 into a saucepan olive oil, heat up, add butter and fry the chopped beef. Add finely chopped ham, bay leaf, chopped onion and grated carrots. Sauté until golden color.
Take out the bay leaf, put chopped potatoes, spices, peas in a saucepan, add water and cook until the peas are ready.
When serving, you can add sour cream to the plates.
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, finely diced potatoes, cut into thin rings hot pepper and cook until the potatoes are ready.
When serving, garnish with herbs to taste and serve the meat separately.
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.
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, you need to pour the meat cold water and add a little salt 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, 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.
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.
Remove from heat, add acidity lemon juice, wrap it warmly and let it brew 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.
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.
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.
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
- Red hot 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 belly - 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 crispy. 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.
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, drain the broth, rinse the meat well, pour drinking water and let it 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.
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, young green peas. Cook over low heat until the vegetables are done.
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
- Green
- 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.
The cooking time for this unusual soup, in which fresh peas do not undergo heat treatment, and therefore retains all the beneficial properties, is the cooking time of the broth plus five minutes.
Ingredients:
- Beef, pulp - 0.3 kilograms
- Water - 1.5 liters
- Bacon - 100 grams
- Carrots - 1 piece
- Onion - 1 piece
- Parsley root - 1 piece
- Fennel - 50 grams
- Green onion - 1 bunch
- Fresh green peas - 300 grams
- Mint leaves - 15 grams
- Salt - to taste
- Cream 33% - to taste.
Preparation:
Make broth from beef, fennel, parsley, onions, carrots, strain. Vegetables are no longer used.
Fry thin slices of bacon until dry.
Place young fresh green peas into the broth, green onions, mint and blend.
When serving, garnish with bacon slices. Serve cream with soup.
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, following which you can 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 qualities And beneficial properties 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 have 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 is in first place 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, everything will be preserved during cooking healthy vitamins and microelements.
Eating peas has a positive effect on cardiovascular system, controls blood sugar levels, so is especially useful for people suffering from the disease diabetes mellitus, 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 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 saucepan, 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 cubes small size and put into 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, into which you first pour 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.
Rinse the peas well, add cold water (about two fingers above the peas) and leave to swell.
First you need to cook the beef, while getting a delicious broth. Then pea soup with beef will be truly satisfying.
I put the meat in a pan and pour boiling water over it, about 0.7 liters. The water should cover the meat, no more.
Next is the foam that forms immediately after boiling. Again, the age-old debate. Some say that all the nasty stuff comes out, others say that there are useful proteins in there and there is no need to remove the foam. I do clean, but without fanaticism, that is, I don’t stand over the pan for 5 minutes. Once it boils, I scrape it a little and that’s it, reduce the heat to low, close the lid and leave it alone.
In the meantime, I’ll peel one carrot, remove the top layer of peel from the onion, leaving the thinnest, bottom layer, wash it and stick in 3 cloves (you can ignore them for lack of them). Cut off the top green part of the leek and rinse thoroughly (earth will accumulate inside).
Now add these vegetables to the broth and bring to a boil again. Turn the heat to low and cook until the beef is almost done. It could be an hour or two and a half - depending on age and so on. Mine cooked for an hour and a half. When the fork enters the meat fairly loosely, add the bay leaf and black pepper. Cook for another 15 minutes and turn off.
Pea soup with beef becomes very tasty if you carefully prepare the vegetable frying! Peel the remaining carrots and cut into small cubes, as well as the celery stalk (I also threw the greens that were on the stalk into the broth). Cut the white part of the leek (remember, the green part went into the broth) into thin half rings.
Heat a frying pan, add butter and vegetable oil, add carrots and fry on low heat a couple of minutes. Next, add leeks, celery and fry for another couple of minutes (the heat is always medium). That's it, our vegetable frying for pea soup with beef is ready.
After the beef is cooked, you need to take it out, remove the bone, remove visible veins, films and cut into small pieces. I really don’t like it when they try to cut it into even, neat squares. For me, it’s better when the fibers of the meat are visible and it’s cut quite randomly, it even looks juicier.
Take a bowl and colander and strain the broth. You can throw away the vegetables - they gave all the usefulness to the broth, and pour the broth back into the pan and put it on the fire.
While our meat was cooking, the peas had time to swell perfectly. By the way, you can also pour boiling water over it - it will swell even faster.
Add about one liter of water, peas to the strained broth and cook the soup for 15-20 minutes. Cooking time depends on the variety and size of peas you choose. Try it and decide for yourself.
Peel the potatoes and cut into small cubes. Add the peas along with the fried vegetables and cook for another 15 minutes. If you want a thinner pea soup, now is the time to add additional water. Add salt. Next, add the chopped beef and bring it to a boil again. Taste and adjust the taste for salt.
Pea soup with beef broth - favorite dish for many. It is easy and quick to prepare at home.
Beef broth is primarily cooked from the bone. Then it turns out rich, moderately fatty and aromatic. Before cooking, defrost the meat if it was stored in freezer, then washed under running water.
It is preferable to buy split peas rather than whole ones. In this case, it will boil faster.
Before cooking, you need to add cold water; it is better if the peas sit in the water for 2-3 hours before cooking.
Choose refined oil for frying, then the aroma of sunflower will not overwhelm the aroma of other ingredients.
Vegetables (onions, carrots, potatoes) should be fresh and juicy.
How to cook
First of all, take a large cooking container, put the bone in it and fill it with water so that it hides. You need to wait for it to boil at maximum heat, then, after removing the foam from the broth, you can reduce the heat.
Drain the water from the soaked peas and carefully transfer the cereal into the broth. Add salt and leave to cook on the stove.
Thorough heat treatment meat will take about an hour. Depending on the quality of the product, this process can take up to two hours. A sign of readiness is the meat freely separating from the bone.. During this time, the peas in the broth will boil, and you will have time to prepare the rest of the products.
Rinse with running water, clean, put away sharp knife wormholes, if any. Usually, after cleaning, the products are washed again and laid out on a dry towel to dry and we will do the same. Immediately cut the potatoes into cubes and cover with cold water, otherwise the sections will darken from contact with air.
Carrots – grate on a coarse grater (or cut into neat cubes).
Once the meat is ready, take it out and let it cool. Then, separate from the bone and cut into medium-sized pieces.
Fry onions and carrots in oil until tender. At the end of the process, add your favorite spices to the frying.
Place the potatoes, fried meat and chopped meat one by one into the broth. As soon as the potatoes become soft, the dish is ready. You can turn off the stove, cover the soup with a lid and let it brew for 10-15 minutes. Bon appetit!
Calorie content
I can please you, the calorie content of this dish is low, only about 60 Kcal per 100 grams of the finished product. Thus, this dish will not in any way affect the size of your waist.
Ingredients
For 5-6 servings (2-3 liter pan), you need to take:
- beef on the bone – 300 g;
- split peas – 1 cup;
- 5 potatoes slightly larger than a chicken egg;
- 1 carrot;
- a couple of onions;
- spices (ground black pepper, bay leaf), salt;
- odorless frying oil.