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National cuisine
Noodle soup with meat

Noodle Soup with Beef and Peas

An unusual soup with peas and homemade noodles—tasty, filling, and nourishing! Plenty of us make soup as a first course at home, and it's often either pea soup or noodle soup on the table. Kazakh cuisine, though, has a recipe called "noodle soup with meat." It's more than just a good recipe—it's a dish that's both satisfying and healthy. You can even make it for kids, whose meals need to be prepared carefully to meet all the guidelines for children's food.

ilona

Recipe author

Composition / ingredients

Servings:

Beef (boneless)

300

Water

1.5

Peas

100

Carrots

Potatoes

Onion

Egg

Wheat flour

1.5

Water

Salt

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 7 % 1 g

Carbohydrates 64 % 9 g

63 kcal

GI: 50 / 0 / 50

Cooking method

Step 1:

Soak the peas in water for a few hours so they swell.
Step 2:

Cut the beef into cubes, cover with hot water, and bring to a boil.
Step 3:

Add the swollen peas, salt the water, and simmer over low heat for about 30 minutes.
Step 4:

Peel, rinse, and chop the carrots, potatoes, and onion.
Step 5:

Add the vegetables to the meat and peas and cook for another 10 minutes.
Step 6:

For the noodles, mix the egg, flour, a little water, and salt into a stiff dough, then let it rest for 30 minutes.
Step 7:

Roll the dough out very thin, cut it into narrow strips, and let them dry a little.
Step 8:

Once the broth is boiling, add the noodles and cook for 10–15 minutes. Sprinkle with fresh herbs before serving. Enjoy!

First, soak the peas in water so they swell—leave them in a bowl of water for a few hours. Meanwhile, cut the beef, ideally into cubes. Cover it with hot water and bring to a boil. Add the swollen peas to the meat, salt the water, and simmer over low heat for about 30 minutes. During this time, peel, rinse, and chop the carrots, potatoes, and onion, then add them to the meat and peas and cook for another 10 minutes. For the noodles, combine the egg and flour with a little water and salt, and knead a stiff dough. Set it aside for half an hour, then roll it out very thin, cut it into narrow strips, and let them dry a bit. Add the noodles to the broth once it's boiling and cook for about 10–15 minutes. Be sure to sprinkle the soup with fresh herbs before serving. Enjoy!