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Pea soup with beef

Pea soup with beef

Pea soup with beef — delicious and seriously filling! It's a soup that wins over kids as much as adults, especially served with garlicky croutons, toast, or crusty bread.

prika

Recipe author

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Composition / ingredients

Servings:

Beef

300

Potatoes

Carrots

Yellow split peas

300

Onion

0.5

Baking soda

0.5

Salt

Bay leaf

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 14 g

Fats 8 % 3 g

Carbohydrates 55 % 21 g

164 kcal

GI: 29 / 71 / 0

Cooking method

Step 1:

Gather your ingredients. Use dried split peas — sold loose by weight or in bags — not fresh ones. Peel the vegetables and keep them in water.
Step 2:

Rinse the dried peas through several changes of water, then cover them with warm water in a deep bowl and leave them to swell for 40 minutes.
Step 3:

Trim the beef of any membrane and sinew, rinse it thoroughly, and cut it into small pieces.
Step 4:

Put the beef in a pot, add 3 bay leaves, and cover with hot water. Simmer over medium heat for 40 minutes, skimming off the foam with a slotted spoon as it comes to a boil. Don't salt the water while it cooks!
Step 5:

Tip the swollen peas into a heavy pot or one with a non-stick bottom. Add the baking soda — do not increase the amount under any circumstances, or the peas will take on its unpleasant taste. Cover with water, bring to a boil, and cook for 5 minutes over the lowest heat. Watch the pot closely — it will foam up heavily. Then turn off the heat, drain the peas in a colander, and rinse. The soda softens the skins of the legumes.
Step 6:

Rinse out the pot and return the washed peas to it. By now the beef should be done too. Add it along with its broth, but discard the bay leaves — they've already given up their flavor.
Step 7:

Cut the potatoes into medium pieces and the onion and carrot into small ones. Add them to the pot.
Step 8:

Pour in warm water, add salt and ground black pepper to taste, and drop in 2 bay leaves. Bring to a boil and cook over medium heat for about 20 minutes. Right at the end, stir in chopped parsley or dill, or a pinch of dried thyme or savory.
Step 9:

Ladle the pea soup into bowls, garnish with fresh herbs, and serve. It's wonderful with garlic croutons, dark or rye bread, and a dollop of sour cream or mayonnaise.

Pea soup with beef takes some effort, but it turns out so good it's worth every bit of it. If you're planning to make it in the morning for lunch, soak the dried peas the night before. You can also cook the peas without soda — just drain the first water once it boils, cover the peas with fresh warm water, and cook for about 1 to 1.5 hours.