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Beef bone pea soup

Pea soup with beef bone

A wonderful soup for the whole family made from simple ingredients! Pea soup made with a beef bone will warm you and fill you up in the cold months. Thick, fragrant, and rich, it's a favorite with both adults and kids. It's not hard to make at all—even a beginner cook can manage it.

glavbyx

Recipe author

Composition / ingredients

Servings:

Beef (on the bone)

300

Peas

Potatoes

350

Onion

Carrots

Vegetable oil (for the sauté)

Bay leaf

Fresh herbs

Salt

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

Cooking method

Step 1:

How do you make pea soup with a beef bone? Gather the ingredients. Why bone-in meat? It makes the soup especially rich and fragrant. Choose split peas—they break down better. Scrub the vegetables well under running water with a brush.
Step 2:

Rinse the peas and soak them in cold water for several hours (3 to 8; I sometimes leave them overnight). Then drain the water and put the peas and meat in a pot. Cover them with water and set them to cook over low heat. Bring the water to a boil and skim off the foam—there'll be plenty of it, from both the meat and the peas. It's best not to walk away from the stove at this point. Then turn the heat to its lowest and let the soup cook for 1.5–2 hours, depending on the quality of the meat.
Step 3:

While the soup cooks, prep the vegetables. Peel the potatoes and cut them into small pieces. When the meat is done, add the potatoes to the soup. Cook for another 15 minutes.
Step 4:

Make the sauté. How do you make it? Peel and finely chop the onion, and grate the peeled carrots on the fine side of a grater. Fry the vegetables in a skillet with vegetable oil over low heat, stirring, until soft. Add the sauté to the soup once the potatoes are done.
Step 5:

Salt the soup, add the bay leaf, and bring it to a boil. Simmer it for another 10 minutes, then turn it off, cover it, and let it sit for about 20 minutes. The soup will get even thicker and soak up the flavors.
Step 6:

Serve the soup with fresh herbs, putting a piece of beef in each bowl. Enjoy your meal!

Important! Whether or not the recipe gives an amount of water for the soup, it's always best to go by your own preference (whether you like a thick or a thinner soup), as well as the size of your pot and the ingredients you're using. Keep in mind that the author has their own idea of how much meat, potato, grain, and other ingredients belong in the soup, which may not match yours. In practice, that means if you're cooking it for the first time, don't make a whole pot at once. Make a tasting batch—enough for one or two people. To do that, scale all the ingredients down to 1–2 servings, and figure the water at roughly one cup per serving for a very thick soup, up to 1.5–2 cups for a thinner one. Don't forget that some of the liquid will boil off as it cooks. After tasting a small portion, you can adjust both the amount of liquid and the proportions of the ingredients to your liking. Over time, like most experienced cooks, you'll be able to pour the water and add the ingredients by eye.
For how to choose the perfect pot for soup, porridge, or pickling cucumbers, read the article about pots.
You can swap the beef for any other meat you prefer. Just keep in mind that the cooking time, as well as the flavor and calorie count of the dish, will change. Pork and lamb are usually fattier than beef, while chicken or turkey is leaner. And the cooking time depends not only on the type of meat but also on which cut you use and whether the meat is old or young.