Composition / ingredients
Step-by-step cooking
Step 1:
How to cook meat soup with canned green peas and vegetables? Prepare all the products listed on the list. Which meat is better to take? You can use poultry, pork or beef. It is permissible to cook soup on vegetable broth without adding meat - then you will get a wonderful option of a lean first course.
Step 2:
Peel the potatoes and onions. Rinse all the vegetables. Cut the potatoes into cubes or medium/large cubes. Chop the bell pepper into semicircles, tomatoes into cubes, and onions into quarter rings or half rings.
Step 3:
It is better to use a thick-walled saucepan or cauldron to make soup. So, heat a small amount of vegetable oil in a saucepan. Fry the meat for a few seconds on high heat, then reduce the flame, cover the pan with a lid and simmer the pork for about half an hour. At this stage, juice is usually formed from the meat. Open the lid after 5-10 minutes and check if the pieces do not burn, if there is not enough liquid, then pour in a small amount of water.
Step 4:
Send potatoes, bell peppers, tomatoes and onions to the meat.
Step 5:
Add salt to taste, add a pinch of ground coriander and ground black pepper. In general, a set of seasonings and spices can be absolutely anything to your taste. Add water. How much liquid should I pour in? The amount depends on how much liquid soup you want to get in the end. I like thick soups, and therefore I poured in so much water that it slightly covered all the products in the pan.
Step 6:
Mix everything, increase the flame to the maximum. Wait for the moment of boiling, reduce the heat to moderate and cook the soup under the lid until the potatoes and meat are ready. It took me about 20-30 minutes.
Step 7:
At the end of cooking, add green peas and garlic, chopped finely or passed through a press, to the pan. Let the soup boil for two to three minutes and remove the pan from the heat.
Step 8:
When serving, offer everyone fresh herbs and ground pepper in a plate.
Instead of canned peas, you can take fresh frozen peas, only add them to the pan along with vegetables (step 4).
Bon appetit!
If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - lean roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Fresh green peas - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Vegetable oil - 873 kcal/100g
