Cook pea soup with beef. Pea soup with beef broth. Recipe for pea soup with lamb
Pea soups are present in traditional cuisines many peoples of the world. Peas have always been a fairly cheap product, so such soup could often be seen on the tables of peasants and workers. The recipes used today for making soup contain many hearty and healthy ingredients.
Step by step recipe
For any pea soup, you can use either whole dry peas or crushed ones. In the second case, you won’t have to soak it, and it will take less time to prepare the dish. The soup with split peas will be thicker.
To prepare pea soup with beef in a saucepan, you need to follow these steps:
Delicious pea soup with meat and croutons
Puree soup with peas and croutons will appeal to those who like thick first courses.
Products:
- 150-200 g beef;
- 250 g peas;
- 250 ml of broth (remaining after boiling the beef);
- 3 g each of any type of salt, dill and pepper - the amount of these products can be determined according to your taste;
- croutons from any bread - the quantity depends on taste preferences;
- 6 cloves of garlic.
Cooking time: about 1 hour (and another 6-8 hours for soaking whole peas).
Calorie content of 100 g of soup: 78 kcal.
How to cook pureed pea soup with beef and croutons? First you need to cook the meat and set it aside. Peas, previously soaked, are boiled in the remaining broth. It should boil very well. Then the broth is poured into a blender, garlic is added and the mixture is ground to a puree.
Finely chop the cooled meat and add to the soup, add salt and pepper, chopped fresh or dry dill. Pour the soup into a saucepan and place on the stove over low heat for another 10 minutes.
Crackers are added directly to the plate. It is better to place them on the table in a separate bowl so that you can add new ones as you eat. You can buy ready-made crackers or dry any bread in the oven yourself.
Pea soup in a slow cooker
By entrusting the preparation of a dish to a multicooker, you can do other things while the cooking process is in progress. Let's take a closer look at how to cook pea soup with beef in a slow cooker.
Products:
- ½ kg beef;
- 200 g peas;
- 3 pcs. carrots and potatoes (medium size);
- salt and herbs according to preference;
- 2 medium onions;
- 4 liters of filtered or mineral water.
Cooking time: about 1 hour 15 minutes (plus 6-8 hours for soaking the peas, if they are whole).
Calorie content per 100 g: 143 kcal.
All vegetables are peeled and cut as you like - cubes, strips. The meat is cooked in a slow cooker set to “Stew” mode for an hour. Then all the ingredients, including cooked and cut into pieces meat and peas, are placed in a slow cooker, filled with water and cooked for 1 hour in the “Stew” mode. Greens are added to the plate.
If you don’t have a blender, you can grind the cooked peas through a sieve to make a puree soup. Green peas can also be used to make soup. It is boiled in pods, added to the broth with meat, at the same time as the potatoes.
Peas must be washed thoroughly. Since this product is quite difficult to digest, it is recommended to add more dill to the soup, which will help avoid unpleasant consequences for the intestines. It is better not to consume pea soup for those who have problems with the liver, blood circulation, or stomach.
Before serving, it is better to keep the finished dish in a closed pan for about 10 minutes.
You need to choose good quality meat. Suitable parts of the animal for cooking soup include bones, neck, tail, brisket, and shoulder blade. The meat of a young animal will be light in color (light red or Pink colour) with white veins.
In older animals, the meat is dark, and the veins and bones acquire a yellowish tint. If the meat on the counter is lying in puddles of water and blood, it is better not to buy it from that place. Beef, like other varieties, does not like too much moisture.
Air, on the contrary, is beneficial for meat. Therefore, it is better to store it not in a tied plastic bag, but in parchment paper. The meat should be elastic, not flabby, and have a pleasant smell.
Vegetables for soup should be without signs of rotting, potatoes should not have green or sprouted areas.
The taste of the finished dish depends on the quality of the ingredients, so to prepare it you need fresh vegetables and good meat. Then your pea soup with beef will turn out really tasty, healthy and aromatic.
Many people love pea soup. This is one of the most common, delicious, nutritious, satisfying first dishes in the whole world. He is a welcome guest during lunch. This is not only tasty, but also healthy food.
Any housewife prepares it according to a recipe that is especially loved in the family; each family has its own recipe. We offer you a universal classic recipe soup with peas and meat.
Classic soup - with beef. Its basis is pulp. However, it is advisable to take meat on the bone, then the soup will turn out more rich. Usually the soup is made from ribs or back of the back.
The soup preparation time is about 2 -2.5 hours. Beef is cooked when it can be separated from the bone. Now let's move on to the next stage of cooking.
Ingredients for the recipe:
- beef – 400-500g;
- water – 3.5 liters;
- potatoes – 2-3 pieces:
- peas – 200-250 gr.;
- oil (olive or sunflower) – 2 tbsp. spoons:
- carrots – 150g – 1 pc.;
- onions – 2 pcs. (one in the broth, the other in the soup);
- salt – 1 teaspoon;
- spices (jeera) – 1 teaspoon, cumin – 1 teaspoon.
Step-by-step recipe
1. Rinse the peas several times under cold running water and soak for 2-3 hours. (How to soak peas correctly?)
2. Prepare beef broth. Place the meat in a pan, fill it with cold purified water and start cooking. Add one peeled onion and one carrot. Skim off any foam as soon as the beef broth comes to a boil. Cook for 1.5-2 hours. Remove the formed foam. Salt and add lava leaf at the end of cooking the beef broth.
3. While the beef broth is cooking, start preparing the vegetables. Peel onions and carrots. Cut the onion into small cubes, grate or chop the carrots. We cut the potatoes to your choice: into strips, cubes, slices.
4. Remove the beef from the pan and cut into medium-sized pieces.
5. Remove the onions and carrots from the broth and strain. As soon as it boils, add beef and peas. Cook for 20-30 minutes.
6. Then add the prepared potatoes. Cook for another 15 minutes.
7. We fry it so that the pea soup gets a bright, beautiful color. Warming up olive oil. Add the onion, lightly fry, then the carrots. Fry for about 10 minutes until a golden crust appears. Add cumin and cumin.
8. Add the fried vegetables to the boiling broth. Cook for another 6-10 minutes. Check the amount of salt to taste.
To diversify the taste, you can add fried zucchini, cauliflower, zucchini, green beans. Add greens (dill) to the already poured pea soup in beef broth. You can serve the soup with garlic croutons.
If you prefer not to eat meat, then we suggest that you familiarize yourself with the recipes for pea soup without meat: and.
Used as the main component of the dish, peas are a real storehouse of nutrients. This type of legume is rich in vegetable protein, many vitamins (especially A, B and C), iron, selenium, potassium, fluorine, etc.
This is interesting: thiamine, which is present in peas, stimulates brain function and slows down the aging process. It is also recommended for use by children as a substance that promotes good growth and high muscle activity.
Today you can often find these beans (both yellow and green) as an ingredient in many dishes. They are added to hot first dishes, porridges, salads, or they are prepared as a one-component puree. The reason for this is delicate taste and rich composition of the product.
Pea soup with beef recipe
This is a simple and healthy popular dish of national Finnish cuisine. The special reverence with which Suomi residents treat hot and rich broths can be seen in a large number of photos and videos of similar dishes found in the country’s cookbooks. At the same time, Finns especially often cook pea soup with the addition of meat for themselves and offer it to their guests to taste. Since it’s quite easy to prepare, let’s take a closer look at the recipe and find out why exactly the people of Finland loved this food so much.
Ingredients
Servings: – +
- peas 150 g
- beef 350 g
- carrot 1 PC.
- potato 2 pcs.
- bulb onions 1 PC.
- vegetable oil2 tbsp.
- water 2 l
- black pepper (peas)3-4 pcs.
- bay leaf 2-3 pcs.
- parsley to taste
- salt to taste
Per serving
Calories: 75 kcal
Proteins: 5.6 g
Fats: 3.3 g
Carbohydrates: 5.6 g
50 min. Video recipe Print
We wash the beef, remove all the films from it, and cut into portions. Place in a saucepan, fill with cold water and place on medium heat. After the liquid boils, remove the foam with a slotted spoon, turn down the flame and leave to cook for 1 hour. You need to add salt to the broth in the middle of this stage (after 30 minutes).
We transfer the pre-sorted, soaked in cold water (for several hours, or better yet overnight) and already washed peas to the meat, and increase the heat. Remove foam if it appears. Cook these two components for another 25 minutes.
Without wasting time, we clean the vegetables for frying. Cut the onion into half rings and the carrots into thin strips (you can just grate them coarsely).
Peel the potatoes and cut into medium-sized cubes. When the time is right (25 minutes have elapsed after throwing the peas into the pan), add this ingredient to the future soup.
Vegetable oil pour it into the frying pan and place it on another burner. Add chopped onions and carrots there, fry them until softened and golden brown (5-7 minutes). Remove the roast from the stove.
Transfer the resulting mass from the frying pan to the saucepan. Add spices there - bay leaf and pepper. Leave to cook for another 15 minutes.
Checking the softness of the potatoes. If it is already ready (a knife or fork goes in easily), add chopped greens into the pan. Increase the heat, let the soup simmer for a couple more minutes and remove it from the stove.
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Important: Peas need to be soaked in water so that they soften and swell. This procedure will reduce the time required to completely cook the legumes until tender, and therefore reduce the duration of cooking the soup.
Finnish chefs note that before serving, it is correct to let the dish sit for 20-30 minutes. This will make the food more flavorful. Bon appetit!
Recipe for pea soup with beef and smoked meats
This variation will have more high calorie content. But it's worth it! Rich taste and the smoky aroma that smoked meats give in the final hot dish will appeal to everyone who loves a hearty meal.
Advice: This recipe does not use a single gram of spicy spices, since they can “overwhelm” the specific aroma that other ingredients will already add to the dish. All you need is salt, garlic and some fresh herbs.
Cooking time: 1 hour 10 minutes
Number of servings: 12
Energy value
- calorie content – 86.1 kcal;
- proteins – 6.3 g;
- fats – 4.6 g;
- carbohydrates – 5.1 g.
Ingredients
- beef – 350 g;
- smoked meats – 200 g;
- peas – 150 g;
- potatoes – 3 pcs.;
- carrots – 1 pc.;
- onions – 2 pcs.;
- garlic cloves – 3 pcs.;
- vegetable oil – 3-4 tbsp;
- water – 2.5 l;
- dill - to taste;
- salt - to taste.
Step-by-step preparation
- Prepare the peas in advance. It needs to be sorted, soaked in cold water and left for at least 5 hours. During this time, it will soften and swell, which will reduce the cooking time.
- We wash the beef and cut it into convenient medium-sized pieces. Transfer the meat to a cooking container, add water and leave to cook over low heat for 45-50 minutes. Any foam that appears must be removed with a slotted spoon.
- Peel and chop the vegetables. Onions - in half rings, and carrots - in thin strips. Half of the prepared vegetables can be transferred to a pan and cooked meat along with them. This will make the broth more flavorful.
- Peel the potatoes and cut them into medium cubes.
- We take a board and chop the available smoked meats (this can be sausages, ribs or brisket).
- When the above time has passed, add peas to the pan. Before adding it, you need to rinse it well (4-5 times) under running water.
- 15 minutes after the peas, throw the chopped potatoes into the container.
- Meanwhile, pour oil into a frying pan and fry the smoked meats until they have a nice crust. Add the remaining onions and carrots there and cook everything together for another 5 minutes until the vegetables soften.
- Then remove the frying from the stove. Add it to the future soup a quarter of an hour after adding the previous component. Mix. Only 10 minutes left until ready
- Check the soup for salt (it has been added smoked). If it’s not enough, add more salt to the dish. Meanwhile, finely chop the garlic and herbs. Add these ingredients 5 minutes before the end of cooking. And then remove the pan from the stove.
Let the soup steep for 30 minutes. Some eaters like to add a spoonful of sour cream to each serving. Follow your preferences and serve the dish the way you like it best.
Advice: It is advisable to use fresh herbs as an ingredient. However, when one is not found, dried or frozen will do.
Cooking in a slow cooker
If you have the opportunity to reduce your intervention in the cooking process and entrust it to a smart kitchen machine, do it. Keep a few things in mind. If the multicooker has a pressure cooker mode, using it, you don’t have to soak the peas for a long time. 2 hours is enough. And then add a little water and butter to the bowl, pour the peas into it. He will have time to reach half-ready in 20 minutes. This way you can prepare the desired ingredient faster.
Cooking occurs in the “Soup” mode (devices produced by many companies have this function - Redmond, Panasonic, Philips). Otherwise, the sequence of actions remains unchanged.
This cooking option will be more convenient. The kitchen gadget allows you to set the duration for each process separately. If at a certain moment you do not have time to come to the kitchen in time to check the degree of readiness of a particular component, the multicooker will pause the cycle automatically.
Surprise your loved ones and constantly add variety to your diet. The following recipes for pea soup with beef will help with this. They describe the cooking process in detail and highlight the nuances and subtleties that need to be taken into account so that the final dishes come out the most delicious and aromatic.
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Pea soup – tasty dish, having mass various variations preparations.
Moreover, each time it turns out in a new way.
Pea soup with beef is especially aromatic, satisfying and rich.
Pea soup with beef - basic cooking principles
The main ingredients of pea and beef soup are beef meat and the peas themselves. Any piece of meat is suitable for preparing this dish. To make the soup rich, it is best to use concentrated broth in areas with fat streaks or ribs. The pulp is suitable for dietary pea soup. They also use ground beef and smoked beef ribs.
The meat is washed and boiled until cooked, after which it is cut and placed in the already strained broth.
Peas are mainly used dry: whole or split. It is pre-washed and soaked for several hours - this speeds up the cooking process of peas and makes them more tender and softer. It is also acceptable to use green peas to prepare pea soup with beef: fresh, frozen, canned. In this case, the taste of the soup will not be so familiar, but quite tasty and interesting.
Additionally, sautéed vegetables, mainly onions and carrots, are added to the soup. But there are also recipes where tomatoes, sweet peppers, celery, and leeks are added to the dish.
To make the soup more satisfying, add medium-sized potatoes, although the dish turns out very tasty without them.
Spices in the dish are used in minimal quantities; only salt and ground black or white pepper are added. Fans of spicy dishes can add garlic or chili pepper.
Serve pea soup with beef with fresh herbs and breadcrumbs.
Recipe 1: Pea soup with beef
Ingredients:
700-800 grams of beef on the bone.
180 grams of dry split peas;
Carrot;
Bulb;
Five potato tubers;
Salt, pepper mixture;
Oil for frying.
Cooking method:
1. Pour three liters into a large saucepan cold water, lay out the thoroughly washed meat. Let it boil, skim off the foam, add a little salt. Cook the meat until completely cooked. Usually the cooking time depends on the size of the pieces and the age of the cattle; cooking takes from an hour to an hour and a half.
2. Remove the cooked meat and strain the broth.
3. Place washed split peas into the broth and cook over low heat for about 20 minutes until softened.
4. Meanwhile, peel the potatoes and cut the tubers into small cubes. Chop the carrots on a medium grater, chop the onion, separate the meat from the bone and cut into pieces.
5. Place the onion in the oil heated in a frying pan, fry for a couple of minutes until golden brown, add carrots and meat. Pour in a third of a glass of broth, simmer the ingredients, adding a little salt, until fully cooked.
6. Add potatoes to the softened peas, cook after boiling for 5 minutes, then add the fried vegetables and meat.
7. Taste the pea soup with beef; if there is not enough salt, add some salt to the dish.
8. Season the soup with a mixture of peppers and add chopped herbs. Cook everything together for 3 to 8 minutes until the potatoes are ready.
9. Before serving, let the dish sit for some time.
Recipe 2: Pea soup with beef broth and smoked chicken
Ingredients:
3 liters of beef broth;
300 grams of peas;
Half a kilo of smoked chicken;
Three cloves of garlic;
Onions, carrots - 1 pc.;
Crackers for serving;
Salt, herbs, sunflower oil.
Cooking method:
1. Pour thoroughly washed peas with cold water for two to three hours. After the allotted time, drain the liquid, rinse the beans again and place them in boiling broth. Cook with the lid tightly closed over low heat for 30 minutes.
2. Peel and chop the onion, chop the carrots on a fine grater, fry the vegetables in oil until an appetizing blush.
3. Place the aromatic roast on top of the prepared peas, and add salt, spices, and chopped herbs.
4. After 5 minutes of cooking, add to the soup smoked chicken, cut into small pieces.
5. Cook for another 2-3 minutes, remove the soup from the heat.
6. Serve pea soup with breadcrumbs grated with chopped garlic. If you don't have ready-made crackers, you can dry diced bread in the oven.
Recipe 3: Pea soup with beef and tomatoes
Ingredients:
Half a kilo of beef ribs;
200-220 grams of peas (preferably split);
Three potatoes;
Three large tomatoes;
Garlic and spices to taste;
Bulb;
Vegetable oil;
Dill and parsley leaves.
Cooking method:
1. Cut the ribs along the bones. Place them in a frying pan, pre-heating a small amount of oil in it. Quickly fry over high heat on all sides so that the crust sets and the meat itself does not have time to release juice, thus the beef will remain juicy from the inside.
2. Place the fried meat in a pan, add two liters of boiling water, and boil the meat for 30-40 minutes.
3. Add peas, cook for 20 minutes.
4. Add peeled and cut into small cubes potatoes, add salt and spices to taste, mix. Cook until the potatoes are soft.
5. At this time, in the frying pan where the ribs were fried, fry the chopped onion until soft, add finely chopped tomatoes. Lightly add some salt to the roast, simmer until cooked, at the very end of cooking add chopped garlic and finely chopped herbs.
6. Place the roasted tomatoes in a saucepan with the rest of the prepared ingredients, boil the soup for a couple of minutes, if necessary, add more salt, and add a bay leaf.
7. Turn off the gas and pour the soup into plates.
Recipe 4: Pea soup with beef from fresh peas
Ingredients:
450-500 grams of beef;
Onions, carrots;
Three or four potatoes;
Salt, spices;
350-400 grams of fresh green peas.
Cooking method:
1. Pour the washed meat with two liters of water, cook the beef until tender. Afterwards, remove the meat, cool and cut into small cubes.
2. Place chopped potatoes, chopped meat into the strained broth, add salt and spices. Cook for 10-12 minutes.
3. In a small frying pan, fry chopped onion, grated carrots and chopped pepper until golden brown. Add a little broth or water and simmer until the vegetables are fully cooked.
4. In a saucepan with prepared meat and add fresh green peas to the potatoes. Cook for 5 minutes.
5. Add the frying, stir, add more salt to taste, if necessary.
6. Bring the soup to a boil, turn off the gas.
Recipe 5: Pea soup with beef
Ingredients:
500 grams of beef ribs;
300 grams of peas;
One or two leeks;
200 grams of bacon;
Two small onions;
Herbs, spices.
Cooking method:
1. Place the peas in a bowl, rinse, and cover with water for 6 hours if they are round, and for 2 hours if they are split.
2. Drain the liquid, wash the peas thoroughly and transfer them to a saucepan for cooking soup.
3. Pour in about 2.5 liters of water, boil the peas until soft.
4. Remove from smoked ribs Separate the skin and smoked beef meat from the bones and chop finely. Add half to the peas, leaving the other half for serving.
5. Fry finely chopped onion and leeks, as well as chopped carrots. Transfer the roast into the soup.
6. Cook the soup for about 10 minutes, add spices and salt, stir, remove the pan from the heat.
7. Let the soup steep for 15 minutes, then puree with an immersion blender.
8. Bring the pea puree soup to a boil and place on plates.
9. Add smoked beef and fried bacon strips to the soup.
10. Decorate with greenery.
Recipe 6: Pea soup with beef meatballs
Ingredients:
400 grams ground beef;
400 grams of potatoes;
Carrots, onions;
200 grams of peas;
Spices, salt, green onions.
Cooking method:
1. Fill the pre-soaked peas with two liters of water and put the pan on the fire.
2. While the peas are cooking, sauté finely chopped onion and grated carrots until soft.
3. Add diced and fried potatoes to the half-cooked peas. Cook for 5 minutes.
4. Form small meatballs from well-mashed ground beef and drop them into the boiling soup.
5. Add salt and spices, cook for 7-8 minutes.
6. Serve sprinkled with green onion rings.
Recipe 7: Pea soup with beef in a slow cooker
Ingredients:
Half a kilo of beef on the bones;
2-3 potatoes;
A glass of split peas;
Carrots, onion;
Herbs, vegetable oil, salt, spices.
Cooking method:
1. Using the “Frying” mode, bring the chopped vegetables to softness: onions and carrots. Set the roast aside.
2. Place the washed meat in a bowl and fill it with boiling water. Cook for 1 hour on the “Soup” mode.
3. Remove the meat, discard the bones, and cut the flesh into cubes.
4. Strain the broth and rinse the bowl.
5. Pour the broth into a clean multi-bowl, add peas, chopped potatoes, roast, meat, spices and salt.
6. Cook using the “Stew” mode for 1.5 hours.
7. 10-15 minutes before the beep, add chopped herbs.
Pea soup with beef - tricks and useful tips
If you use beef ribs to make soup, choose the meaty parts. When choosing, pay attention to the color and smell of the meat. The ribs should have a light, unobtrusive smoky aroma, and the color should match the beef.
If you are cooking from fresh meat, take either chilled or steamed beef. The soup made from this meat is especially tasty.
To ensure that the peas turn out soft during cooking and do not become overcooked, you should add salt to the soup at the very end of cooking.
To speed up the cooking process, it is best to soak peas in advance.
If you are sautéing tomatoes or tomato paste, then the frying is best added to the soup at the end. Tomatoes also slow down the cooking process of legumes.
If you like the peas to be mashed in the soup, add a third of a spoonful of soda.
When making pureed soups, you can chop all the ingredients, or puree just the peas and vegetables and leave the beef for serving.
If you put bay leaves in the soup, remove them after 10-15 minutes of infusion, otherwise instead of a light aroma you will get a soup with a bitterness characteristic of bay.
A piece of grated processed cheese, placed in a bowl before serving, will add a mild, creamy flavor to the pea and beef soup.
Added chopped sausages at the end of cooking: wieners, smoked sausages, will give the dish a special piquant taste.
Fresh herbs, served with the finished soup, will add freshness and aroma to the dish.
Particularly tasty is pea soup with beef with homemade croutons and croutons.
