Pea soup with beef has a distinctive feature - it is the naturalness of beef broth and an unusual smack of cooked peas. In many cuisines of the world, you can find interesting recipes for pea soups. Today we will share the most original and delicious of them.

Pea soup with beef in a pan

What could be better than a hot rich soup. True, some housewives do not want to waste time preparing first courses. But, a fresh soup is simply necessary for our stomachs, especially since today there are many recipes for instant cooking of hot dishes. One of these recipes is pea soup with beef. For a rich broth, it is better to take meat with fatty layers, and for a light soup, pulp is more suitable.

Products:

  • 650 g of beef;
  • 150 g peas;
  • one carrot and one onion;
  • three potato tubers;
  • salt, pepper, oil;
  • greenery.

Actions:

  1. Pour water into a deep stewpan, spread the meat, salt and boil it until tender.
  2. We take out the finished beef, clean the broth and return to the fire, lay the well-washed peas and cook until soft.
  3. In a frying pan in heated oil we pass the chopped vegetables.
  4. We put potato cubes in the broth, after five minutes add the frying of vegetables and slices of beef, cook for ten minutes.
  5. Season the dish with pepper, put the chopped herbs and turn it off after 5-8 minutes.

Classics of the multicooker

Many families love to cook pea soup, especially in winter, when the body requires additional energy. A rich, bright and mouth-watering soup can be prepared in a slow cooker, many housewives will especially like the simplicity of the process.

Products:

  • 350 g of meat;
  • a glass of peas;
  • two medium onions and carrots;
  • three potatoes;
  • salt, spices to taste.

Actions:

  1. We wash the peas and fill them with water. Pre-cook the meat in a slow cooker or a conventional pan, cut into small cubes, strain the strain.
  2. We turn on the device "Frying" mode and fry the chopped onions and carrots.
  3. Pour the peas to the vegetables, pour in the broth, salt, pepper, go to the “Soup” mode and cook for an hour and a half.
  4. After the signal, put the cubes of potatoes, go to the "Stew" mode and bring the soup to full readiness for another half hour.

Beef ribs

Pea soup is very nutritious, it can be attributed to a full dish even without meat. But for an unforgettable aroma and rich taste, it is better to cook the soup on a broth of beef ribs.

Products:

  • 450 g of ribs;
  • a glass of peas;
  • four potatoes;
  • carrots and onions;
  • salt, bay leaf, greens.

Actions:

  1. In a large pan, put the meat ribs, one onion, pour water and boil the broth.
  2. So that cooking the soup does not take you a lot of time, soak the peas at night, so it will fall apart faster.
  3. We put peas in the broth, and we get the ribs. You can leave them whole or separate the meat from the bones.
  4. In warmed oil, we pass the chopped carrots and meat for ten minutes.
  5. Now we put in the soup cubes of potatoes, meat with carrots and bay leaves, cook the dish until the potatoes are ready. For a few minutes, put chopped herbs and seasonings to taste.

Tasty recipe:pea soup with smoked ribs

English pea soup with beef

Pea soup with beef is not only tasty, but also a very healthy dish. Beans are rich in protein and vitamins, meat broth also contains a large amount of nutrients, while it is also low-calorie. Delicious pea soup is cooked all over the world and each country has its own secrets of its preparation.

Products:

  • 320 g peas;
  • 380 g of beef meat;
  • 280 g smoked bacon;
  • two bow heads,
  • carrot;
  • 80 g of beans (preservation);
  • celery;
  • oil, salt.

Actions:

  1. Traditionally, in England they make green pea soup, but you can use ordinary yellow beans in your kitchen.
  2. In a saucepan with water, lay vegetables, meat and bacon, cook the broth.
  3. Filter the finished broth, discard the vegetables.
  4. In a boiling broth, put the beans and boil for about 40 minutes.
  5. In a pan, melt the butter and fry the bacon along with chopped onions. Then we transfer the ingredients to the blender, pour in the soup ladle and mix.
  6. Add the pieces of meat to the peas, mashed bacon and beans, add, boil for another ten minutes and turn off the heat.

Bozbash - a dish of Azerbaijani cuisine

If you are a fan of Caucasian cuisine, then be sure to try cooking bozbash. This is a recipe for soup with Turkish chickpeas, chestnuts and lamb. Recently, instead of chestnuts, potatoes familiar to us have been used in the recipe.

Products:

  • 600 g of mutton;
  • 120 g pea chickpeas;
  • three carrots and onions;
  • two large tomatoes;
  • eggplant;
  • two sweet peppers of fleshy varieties;
  • two large potatoes;
  • quince;
  • hot pepper pod;
  • greens (onions, cilantro, parsley);
  • spices (basil, coriander, saffron, zira);
  • salt.

Actions:

  1. In the Caucasus, such a soup is prepared in a cauldron, but a cast-iron pan is suitable for our conditions. We put the meat component in it, fill it with water and send it to the fire.
  2. As soon as the water begins to boil, remove the foam, pour a spoonful of salt, peas of pepper, and also add one onion and carrot, prepare the broth for an hour.
  3. Shred the remaining onion in half rings, cut the carrots and pepper into strips, potatoes and eggplant into cubes. Remove the skin from the tomatoes, chop the pulp, cut the quince into slices.
  4. We cut the boiled meat in small pieces, filter the broth, return the clean stewpan to the fire, pour in the oil and fry the lamb until golden brown.
  5. Then we add vegetables to the meat in this order: onions, then carrots with a pinch of zira and coriander, after tomatoes and pepper.
  6. Stew vegetables with meat for ten minutes, then pour in the broth, lay the peas with hot pepper, cook for half an hour.
  7. After salt, pour the potatoes with quince, add dried saffron and basil in 15 minutes, remove from heat, cover with a lid and let the soup brew.
  8. Serve bozbash with sour cream and chopped herbs.

From green peas, leeks and beef

In our country, pea soup is boiled from dried beans, but in the West it is customary to cook from fresh green or frozen peas. The difference between them is enormous. So from yellow peas turns out a calorie mealy soup, but from green peas an easier dietary one. We’ll tell you how to cook pea soup with green beans.

Products:

  • 120 g of green peas;
  • 300 g of meat;
  • leek;
  • three slices of rye bread:
  • oil, salt, spices.

Actions:

  1. First of all, boil the meat broth with the addition of salt, cut the boiled meat into small pieces.
  2. In peas, lay the peas and cook it until soft.
  3. Onion - leek cut into rings and fry in olive oil for two minutes, no more, otherwise the onion will simply burn.
  4. We send the leek (let’s leave a little for serving) in a pot with peas, cook for five minutes, take a blender and grind the contents to a creamy consistency. Then we put the pieces of meat, wait a couple of minutes and turn off the fire.
  5. Serve the soup with rye croutons. To do this, set the bread in squares, sprinkle with salt, pour oil and fry in a dry pan.
  6. Pour the soup into plates, put the rest of the onions - leeks and crackers.

With mushrooms

In recent years, familiar dishes have become brighter and richer. All this is due to the fact that new original recipes appear. So pea soup with the addition of mushrooms has become even tastier and more aromatic.

Products:

  • 600 g peas;
  • 350 g of beef;
  • 300 g of mushrooms;
  • three potatoes;
  • carrot;
  • onion;
  • salt, pepper, oil.

Actions:

  1. In the boiled meat broth we put the soaked peas and cook it until soft.
  2. Cut potatoes into cubes and combine with beans.
  3. Mushrooms are cut randomly and fry them in oil until cooked, then put chopped vegetables to them, sauté for 5-7 minutes.
  4. In the almost cooked soup, we send the mushroom fry, season with spices and cook for ten minutes. Add chopped greens in a few minutes.

Many gourmets refuse pea soup, the main thing is to wash the beans well and remove the scum that forms when cooking peas.

Similar:More from the author: