Pea soup with stew

A hearty, hearty soup cooked in the traditions of Russian cuisine. I won't say that pea soup is very popular among my family, but sometimes I cook. I cook it without potatoes, so it's easier to go on the stomach. But if someone can't imagine soup without potatoes, they can cook it with potatoes. Potatoes don't spoil the soup. Be sure to add turmeric, improves the color, gives flavor, but curcumin also has a lot of useful properties. And you need to cook pea soup, of course, in the oven. Longer than on the stove, but the reward for patience will be a fragrant, hearty and delicious soup.

Tatiana Maslova

The author of the recipe

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Composition / ingredients

servings:

Yellow peas

Carrot

Onion

Stew (beef)

335

Turmeric

Salt

to taste

Ground black pepper

to taste

Parsley

to taste

Water (hot)

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 5 g

Fats 40 % 8 g

Carbohydrates 35 % 7 g

122 kcal

GI: 29 / 71 / 0

Step-by-step cooking

Cooking time: 4 h

Step 1:
Ingredients
Step 2:
Wash the peas and soak them in water for 6-8 hours.
Step 3:
Peel and chop the vegetables.
Step 4:
Mash the carcass with a fork
Step 5:
Pour a little vegetable oil into a thick-walled, cast-iron pan. and throw turmeric, so it will reveal its flavor.
Step 6:
Then we send the chopped vegetables there and lightly fry.
Step 7:
Last of all, add the stew and warm it up.
Step 8:
We put peas in a ceramic cast iron.
Step 9:
Add vegetables with stew. Salt, pepper. Mix it up.
Step 10:
Top up with hot water.
Step 11:
Put the pot in the oven and cook the soup. Peas cook for a very long time. I had it boiled for 2 hours and cooled down with the oven for about an hour.
Step 12:
The soup turned out incredibly delicious, patience was rewarded.
Step 13:
Crumble parsley leaves into each serving.