Pea soup with mutton broth in Georgian
Composition / ingredients
10
Servings:
Cooking method
I put the peas to soak in a bowl with cold water in the evening, and in the morning I start cooking pea soup from mutton in Georgian, hoping that it will be ready for lunch. I chop the lamb and bones into pieces and put them in a saucepan. In it, I also add fat cut into small pieces, peas softened in water. I cook all this for about an hour, not forgetting to periodically remove the foam. Then I cut the onion and carrot into thin half-rings and add them to the pan. I wait for the soup to boil and add the potatoes cut into large cubes. I cut the whole tomatoes into four parts and add them to the pan ten minutes before cooking, along with the sweet pepper cut into rings. At the same time, I salt and season with ground black pepper. I pour finely chopped greens into each plate of food. In Georgian cuisine, mutton is used in almost every second dish, but not everyone understands its taste. In this recipe, lamb can be replaced with softer and dietary beef, although personally I prefer to follow the recommendations of the recipe exactly. I learned to cook this food while traveling with a tent in the pleasant company of old friends and girlfriends. I must say that in this campaign, the role of mutton was often played by stew, and lamb fat was replaced with melted pork fat from store packs, but the smell of smoke and fresh air more than compensated for the absence of mutton in pea soup.
Caloric content of the products possible in the composition of the dish
- 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
- Lean mutton - 169 kcal/100g
- Fat mutton - 225 kcal/100g
- Lamb - brisket - 533 kcal/100g
- Lamb - ham - 232 kcal/100g
- Lamb chop on a bone - 380 kcal/100g
- Lamb shoulder - 284 kcal/100g
- Mutton - back - 459 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dried green peas, unboiled whole - 340 kcal/100g
- Crushed raw peas without seed coating - 348 kcal/100g
- Crushed boiled peas - 115 kcal/100g
- Turkish peas, dried, uncooked - 360 kcal/100g
- Dried, uncooked cow peas - 343 kcal/100g
- Dried boiled cow peas - 76 kcal/100g
- Dried peas - 322 kcal/100g
- Peas - 298 kcal/100g
- Pork fat - 871 kcal/100g
- Melted pork fat - 947 kcal/100g
- Pork rinds - 895 kcal/100g
- Lard - 797 kcal/100g
- Spy - 658 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Onion - 41 kcal/100g
- Coriander greens - 25 kcal/100g
- Table salt - 0 kcal/100g
