Pea soup with beef is a very hearty and nutritious first course. Having prepared such a soup on a cold winter day, you can not only eat, but also keep warm.
Material Content:
Pea soup with beef in a pan
Cooking such a first dish in a pan is easy.
Necessary components:
- dried peas - 250 g;
- beef - half a kilo;
- potatoes - 4 tubers;
- onion - 2 heads;
- carrot - 1 pc.;
- butter - a slice;
- salt, spices, bay leaves - at personal discretion.
Sequencing:
- Soak the peas in boiled water in advance.
- Cook the beef broth. Pour in grains and cook until they are soft.
- Chop the onion, grate the carrots, fry until golden brown.
- Cut the potatoes into strips or slices. Add to the pan when the peas are cooked.
- Remove the meat on a plate, wait until it cools down, disassemble into pieces and return it back.
- When the parts of the tubers become soft, add the fried vegetables and laurel to the soup.
Cook for another 5 minutes. Serve with croutons and chopped herbs.
How to cook in a slow cooker
Pea soup in a slow cooker is prepared according to a similar principle.
The list of ingredients is also no different:
- beef - half a kilo;
- potatoes - 6-7 tubers;
- onions with carrots - 1 pc.;
- split peas - a glass;
- water - about 2 l;
- vegetable oil - 3 tbsp. l .;
- salt and seasoning.
Cooking process:
- Rinse the meat well in cold water. Cut into pieces.
- Keep the peas under running until the liquid remains clear.
- Chop vegetables.
- Pour oil into the appliance bowl and fry. Put the beef there, fry a quarter of an hour. This can be done in the "Frying" or "Baking" mode.
- Place potatoes and peas in a container.Salt, add spices, pour hot water (only up to the indicated upper mark).
- Run the “Soup” program for an hour.
When the device sounds, do not rush to open it. Let the dish infuse a little. Then it can be poured into plates and sprinkled with chopped green onions. To such a dish, it is also good to serve garlic croutons.
Cooking with meat on the bone
Soup with beef on the bone is rich and satisfying. There is no potato in this recipe (a vegetable is most often added for additional satiety, but this dish does not need it), but you can add it if you want.
Necessary components:
- beef on the bone - 1 kg;
- peas - 2 cups (crushed);
- 2 carrots with onions. (large size);
- salt with pepper and herbs - to taste;
- water - about 3 liters.
Sequencing:
- Soak the peas for 2 hours in cold drinking liquid.
- Pour the meat with water, heat to a boil, cook over low heat for about an hour.
- Meanwhile, grind and fry (optional) vegetables. Add them to the soup with peas. Mix.
- Cook over low heat until all ingredients are cooked.
Pea soup with meat served hot. Put 2-3 parsley leaves in each plate. If desired, chopped pieces of smoked sausage can also be added to the dish for a piquant flavor.
Important cooking tips
Whole peas should always be soaked for at least 5-6 hours, but better at night. The crushed product may not be subjected to such a procedure. If time is running out, it is recommended to pour the whole product not with cold, but with hot water, adding a little soda there. This will help the grains soften faster.
Peas should always be washed well until the water is completely clear. As a rule, meat broth is first boiled, then the main ingredient and other products are added.
The most popular additional ingredients are onions with carrots, potatoes, tomatoes, pumpkin, celery. Of the spices, garlic, turmeric, coriander, pepper are most often added.
