Pea soup on beef bone

Delicious soup for the whole family from simple products! Pea soup on a beef bone will warm and saturate you in the cold season. Thick, fragrant, rich, it is liked by both adults and children. Cooking it is not difficult at all, even a novice hostess can cope.

glavbyx

Recipe author

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Composition / ingredients

Servings:

Beef (on the bone)

300

Peas

Potatoes

350

Onion

Carrots

Vegetable oil (for frying)

Bay leaf

Greenery

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 9 g

Fats 19 % 6 g

Carbohydrates 52 % 16 g

150 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 h

Step 1:
How to cook pea soup on beef bone? Prepare the products. Why is meat taken on bones? With it, the soup turns out to be especially rich and fragrant. Choose split peas, they boil better. Wash the vegetables well under running water with a brush.
Step 2:
Pre-rinse the peas and soak them in cold water for several hours (from 3 to 8, I sometimes leave them overnight). Then drain the water, and put the peas and meat in a saucepan. Fill them with water and put them to cook on a small fire. Bring the water to a boil and remove the foam. There will be a lot of it, both from meat and from peas. It is better not to leave the stove at this time. Then make the fire minimal and leave the soup to cook for 1.5-2 hours, depending on the quality of the meat.
Step 3:
While the soup is cooking, prepare the vegetables. Peel the potatoes and cut them into small pieces. When the meat is ready, throw it into the soup. Cook for another 15 minutes.
Step 4:
Prepare the roast. How to make a roast? Peel and finely chop the onion, grate the peeled carrots on a fine grater. Fry the vegetables in a frying pan with vegetable oil. Fry them over low heat, stirring, until soft. Put the roast in the soup after the potatoes are ready.
Step 5:
Add salt to the soup, add the bay leaf, bring to a boil. Boil it for another 10 minutes, then turn it off, cover it with a lid and let it stand for 20 minutes. The soup will become even thicker and will be saturated with aromas.
Step 6:
Serve the soup with herbs, putting a piece of beef in each plate. Bon appetit!

Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".

How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.

Beef can be replaced with any other type of meat that you like better. But keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. Pork and lamb tend to be fatter than beef, and chicken fillet or turkey are leaner. At the same time, the cooking time depends not only on the type of meat, but also on which part of the carcass is used and how old or young the meat is.