Soup with boiled peas with pieces of meat

Thick, hearty and delicious pea soup. Delicious! The soup recipe is simple, a set of products is available. Pea soup with pork and vegetables turns out to be nutritious, extremely fragrant and delicious. In the cold season, he will feed and warm. My family and I were delighted. They didn't even notice how they ate it.

TaciturnPerson

Recipe author

Soup with boiled peas with pieces of meat

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Composition / ingredients

Servings:

Pork

500

Water

Potatoes

Carrots

Onion

Peas

Vegetable oil (for frying)

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 % 4 g

Fats 29 % 4 g

Carbohydrates 43 % 6 g

75 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 3 h

Step 1:
How to cook pea soup with meat? Prepare the necessary ingredients. Wash the pork (shoulder blade, pork neck will do). Cut a large piece of meat into 2-3 pieces. Put the meat in a saucepan and pour 2 liters of water.
Step 2:
Dry yellow peas are suitable for soup. Fill it with water so that the peas are completely covered. Leave it for at least 2 hours, preferably overnight. Drain, rinse. When the meat broth boils, remove the foam. Send the peas to the broth. Bring to a boil. Reduce the heat to medium and cook for about 30-40 minutes. If necessary, remove the resulting foam with a spoon. The peas should be completely boiled.
Step 3:
Peel the onion. Finely cut into cubes. To avoid watering your eyes when slicing onions, rinse the knife and onion in cold water.
Step 4:
Wash the carrot thoroughly from dirt under running water with a brush. Peel with a knife or using a vegetable peeler. Grate the carrot on a medium or large grater. You can cut it into strips or cubes, as you like.
Step 5:
Pour vegetable oil into the pan. Put it on the fire, warm it up. First fry the onion until transparent. Stir so that it does not burn.
Step 6:
Now send the carrot to the onion. Fry, stirring, for about 10 minutes, until it becomes soft. Add the roasting to the soup.
Step 7:
Cut the peeled potatoes into medium-sized cubes. Add to the soup along with the sauteed vegetables. How to cook pea soup? Cook until the potatoes are tender. When pressed with a spoon, it should break easily.
Step 8:
Remove the pork from the pan. Let it cool down a little. If there is, remove the bone by removing the meat from it. Cut the pulp into small pieces. Return to the pan. Cook for about 10 minutes. At the end of cooking, add salt to the soup. You can add bay leaf (1-2 pcs.), pepper (3-4 pcs.). Let the finished soup stand under the lid for 10-15 minutes. So the taste qualities of all the ingredients will be better revealed and the soup will be even tastier. Serve hot, sprinkled with herbs.

If you use crushed (crushed) peas, it is not necessary to soak them in water. Also note that it is prepared faster.

Soup can be cooked in a broth of smoked or fresh ribs. The taste and aroma of the dish will be different. Pre-fry fresh ribs until browned in refined vegetable oil. Then transfer to a saucepan, fill with water. Cook until tender. Then proceed according to the recipe.

In the roast, you can add half of the chopped bell pepper, finely chopped garlic (1-2 cloves). Of the additional spices, paprika, nutmeg (a pinch), suneli hops or Italian herbs (1 tsp. l.) are suitable. Pea soup can be served with breadcrumbs. To do this, cut wheat or rye bread into small squares. Fry in preheated vegetable oil until golden brown.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.