Pea soup with beef stew. How to quickly cook delicious pea soup How to cook pea soup with stewed meat recipe

Ingredients:

peas 1-1.5 cups
one large onion or two medium ones
1 carrot
potatoes 2-4 pieces
parsley and celery
black peppercorns 5-6 pieces
allspice 1-2 pieces
stew 250 grams
vegetable oil 5 tablespoons

Pea soup receives the palm for being considered one of the ancient first dishes that has survived to this day. Moreover, this soup is so nutritious and tasty that it is prepared in many countries, although each country has its own innovations. In France, this dish is served sprinkled with cheese and prepared without potatoes. In Germany, they prefer to cook pea soup with smoked meats and also without potatoes. In Italy, in addition to all the ingredients, rosemary and, of course, tomatoes and basil are added to the soup.

Pea soup can hardly be called dietary, although if you cook it only with vegetable broth and without frying, then you can try a dietary analogue of this soup.

Pea soup with stewed meat is a fairly high-calorie dish, however, absolutely everyone will like it. After all, those who do not like pork can prepare pea soup with chicken or veal stew.

The value of peas is quite high; it lies in the fact that even in boiled peas, all the necessary nutrients are retained. There are quite a lot of them: potassium, phosphorus, magnesium, calcium, iron, starch, fiber, ascorbic acid, carotene and others. In terms of energy balance, peas are equated to meat because they contain the same amount of protein as meat products. Peas are quickly and easily digested, so they can be eaten at any time of the day.

Making soup

Many great chefs include pea soup or pureed pea soup in their menus. The only important point for preparing this dish is soaking the peas.

It is advisable to soak peas overnight, since thanks to soaking this crop reveals all that is most useful and nutritious.

The easiest recipe for pea soup with stew is all about being quick.

Soak the peas overnight.
Drain the water from the peas, fill them with new clean water and put them on the fire to cook.
While the peas are boiling, you need to peel the carrots and grate them on a fine grater.
Peel the onion and cut it into half rings.
Heat sunflower or olive oil in a frying pan.
First place the onion half rings in the heated oil, and carrots on top.
As soon as the peas boil, reduce the heat and cover the pan with a lid.
Peel the potatoes and cut them into cubes.
Throw potatoes into peas.
As soon as the potatoes and peas are ready, you need to add spices to the broth and add the stew. Sometimes pea soup with stewed meat is prepared a little differently. Everything is prepared the same way, only the stew is fried a little and then added to the soup.
As soon as the frying becomes a pleasant golden color, it must also be added to the soup.
Once all the ingredients are in the soup, it needs to be salted.
After 5 minutes of boiling, add finely chopped herbs to the soup, let simmer for another 2-3 minutes and turn off.

In addition to the stovetop, stewed soup can also be prepared in a slow cooker. To do this, you need to do everything as described above, just throw all the ingredients into the slow cooker. Cooked pea soup with stewed meat in a slow cooker will be no different from a simple soup cooked on the stove. Of course, thanks to modern progress, cooking in a slow cooker will take less time.

Serving the dish

Before serving pea soup to the table, of course, it should be decorated. For clarity, look at the recipe with photos! If there are children at the table, then the best garnish for the soup for them will be fragrant croutons with garlic, which can be fried while preparing the soup. Grated or chopped boiled egg is also very tasty and goes beautifully with pea soup.

Sometimes for those who wish, sour cream is served at the table, to which you can add finely chopped dill or basil. Everyone should know how to cook soup with stewed meat - after all, this is the dish that satisfies you for a long time. In order for any dish to turn out soulful, it must be prepared with love. Preparing the soup will take just under an hour.

A hearty dish for the cold season, pea soup with stew, is easy to prepare at home using our recipe with step-by-step photos. Rich and thick, it is perfect for lunch. The soup is prepared from simple and inexpensive ingredients. You can use any stew, but homemade poultry is best. Before cooking, be sure to cover the peas with cold water and leave for 10 hours. To cook peas quickly, there are small tricks:

use split peas;
rinse the raw materials before cooking;
During cooking, add cold water in small portions.

You will need (for 3 liters of soup):

peas - 0.5 cups;
stew – 300 grams;
carrots – 40 grams;
potatoes – 1 – 2 pieces;
onion – 1 piece;
garlic – 1 head;
vegetable oil – 1 tablespoon;
bay leaf – 1 piece;
allspice – 2 pieces;
dried parsley – 3 grams;
salt, some herbs for serving.

How to cook pea soup with stew

Cover the peas with water. Leave at room temperature for 10 hours.

Drain the water, rinse the peas, add fresh water and cook until soft.

Peel the potatoes and cut into cubes. Place in soup.

Grate the carrots on a fine grater.

Peel the onion and chop finely.

Fry the vegetables in a little oil until soft. Place the roast into the soup.

Add the stew and cook for 4 minutes.

Add bay leaf, allspice and parsley. Cook for 5 minutes. Remove bay leaf and parsley. Add a little salt to the soup, keeping in mind that the stew is salty. Cover with a lid, turn off the heat and leave for 20 minutes.

Place a grated clove of garlic at the bottom of a soup cup.

Pour a portion of soup.

Garnish with herbs and serve. Supplement the soup with black bread or fragrant croutons.

It is believed that pea soup takes a long time to cook and takes a lot of time and effort to prepare, because peas themselves are a difficult-to-cook product. However, if you soak the cereal overnight and use canned stew instead of broth, then cooking the soup will be easy and will take no more than half an hour. For modern housewives with a busy schedule, such a lunch will come in handy. Find out how to choose the right stew by reading articles and watching videos on our website.

Important: When purchasing canned food, pay attention to the expiration date of the product. It should be fresh, and the lid should not be swollen - a raised lid indicates that the meat is spoiled. You absolutely cannot buy it, otherwise you have a chance of getting poisoned.

It is recommended to purchase beef or chicken stew. Canned pork will be too fatty. For people watching the caloric content of their dishes, this broth is not suitable. Quick pea soup with stewed meat is easy to prepare using our step-by-step recipe. Thanks to the photo, even the most inexperienced housewife can prepare a stew.

Pea soup with stew

Ingredients

Servings: – + 6

chicken stew 1 jar
potato 4-5 pcs.
yellow dry peas 200 g
carrot 1 PC.
onion 1 PC.
Bay leaf 2 pcs.
fresh or frozen parsley 1 bunch
vegetable oil 2 tbsp. l.
purified water 3 l
salt to taste
spices for first courses optional

Per serving

Calories: 54 kcal

Proteins: 2.6 g

Fats: 2 g

Carbohydrates: 7.3 g

30 min. Video recipe Print

Throw a few bay leaves and pre-soaked and washed peas into the pan. Pour in water. Place on medium heat. Do not close the lid. After boiling, cook for 20-25 minutes.

Make a roast for the soup. Peel the onion and cut into half rings or neat cubes. Remove dirt and peel from carrots. Wash. Chop into strips. You can also use a triangle shape. At the discretion of the hostess.

Grease the frying pan generously with vegetable oil. Set the fire pressure to low. Add the onion and cook, stirring occasionally, until the white color turns a nice golden color. Add carrots to the pan next. Stirring occasionally, fry for 3-5 minutes. Turn off the gas. Set aside the roasted vegetables.

Remove the peel from the potato fruit. Wash. Cut into portions. Place potatoes and chicken stew into boiling water. Cook for 5 minutes.

Add frying. Stir thoroughly. Salt and pepper. Add spices as desired and to taste.

3 minutes before the end of cooking, chop the greens. Decorate the first dish with it.

Put out the fire. Leave on the stove, covered, for another 20 minutes. It is recommended to wrap the pan with a thick towel.

It’s easy to make such a soup using a smart kitchen appliance - a multicooker. It is advisable to soak the peas in advance. To fry vegetables, use the “Stew” function or similar. And for the remaining ingredients, set the “Soup” task and set the time to 1 hour. The “Keep Warm” mode is best used at the end of cooking. This task will help the first dish to brew and acquire a delicious meat aroma. Thanks to the unit, you can save time, effort and dishes. Since the frying and other components will be cooked in one bowl of the device.

Semi-finished meat products make it easier to prepare seemingly complex soups. Fresh sour cream will be an excellent dressing for lunch.

Pour two glasses of cold water over the peas, rinsing several times before soaking. Leave for two hours or overnight.

Drain the water from the soaked peas and rinse two or three times. Transfer to a saucepan, add enough water to cover the peas by 4-5 cm. Do not add salt; peas and other legumes are salted after cooking, when they are ready. Cook for 35-40 minutes until soft. Mash the finished peas to thicken the soup better.

We cut the potatoes for soup into large slices or bars. Cut onions and carrots into cubes.

Pour hot broth or water over the pea puree, wait until it starts to boil again, and add the potatoes. Reducing the heat, cook the potatoes until almost done, skimming off any foam that has risen.

Pour the onion into the heated oil, sauté or lightly fry until golden brown appears on the edges. Add carrots, mix with onions and let them soak in the oil.

Transfer the sautéed vegetables along with the oil into the soup. Let the soup simmer over low heat for about ten minutes; the carrots and potatoes should become soft.

Place the stew into the soup and cook for about five minutes. Test for salt and turn off.

Let the pea soup brew, then put it on plates, adding pieces of stew along with the vegetables. Serve hot with rye bread.