Soups

Pea soup with beef


Ingredients for Cooking Pea Soup with Beef

  1. Beef (drumstick on the bone) 400 grams
  2. Peas (dry, crushed) 1 cup
  3. Potato 200 grams
  4. Onion 150 grams
  5. Carrot 100 grams
  6. Vegetable oil 3 tablespoons
  7. Laurel leaf 3-4 pieces
  8. Salt to taste
  9. Ground black pepper to taste
  10. Purified water 2.5-3 liters
  • Main Ingredients: Beef, Peas, Potatoes, Onions, Carrots
  • Portion 7-8
  • World Cuisine

Inventory:

Kitchen scales, cutting board - 2-3 pieces, kitchen knife - 2-3 pieces, paper kitchen towels, colander, deep bowl - 3 pieces, deep pan with a lid (4 liter capacity), wooden kitchen spoon, silicone kitchen spatula, grater, fine mesh sieve, slotted spoon, deep serving plate.

Cooking pea soup with beef:

Step 1: prepare the peas.


First of all, we cover the countertop with a kitchen towel, put crushed peas on it and sort it out, removing any kind of rubbish, for example, such as pebbles.

Then we move the halves of the grains into a colander and carefully rinse them under trickles of cold running water, until a clear liquid goes.

Step 2: soak peas.


Then pour the wet peas into a deep bowl, fill with ordinary running water, so that it is 3-4 centimeters higher than its level, and soak the beans for 4, and if there is time, then 10 hours. The longer the grains are infused, the faster and more qualitatively boil!

Step 3: prepare the beef.


We don’t lose a minute, carefully rinse a piece of fresh beef on the bone, dry it with paper kitchen towels, put it on a cutting board and cut the veins with a sharp knife.

Step 4: Cook the broth.


Then we send the beef to a deep pan and fill it with purified water, its amount is better to adjust to taste, depending on how thick the soup you want to get in the end. We put everything on medium heat and, after boiling, reduce its level to a minimum.

Using a slotted spoon, we remove the gray-white foam — curdled protein — from the surface of the bubbling liquid, and cover the pan with a lid so that a small gap remains. Cook the shank for about 2-3 hours or until the meat starts to move away from the bone. The duration of the preparation of the broth directly depends on the variety, as well as the quality of the beef, that is, it passed freezing or not, an old animal or a young one is used.

Step 5: prepare the boiled beef and broth.


When the meat is boiled, using the same slotted spoon, we move it into a deep clean dish and cool near the ajar window to room temperature.

Then we cut it on a clean board in small portions and put back into the pan with the broth, previously filtered through a sieve with a fine mesh.

Step 6: cook the peas.


After the right time, as soon as the peas are infused, we discard it in a colander, rinse it again, leave it in the sink for 4-5 minutes, to pour excess liquid into the glass, pour it into a pan with beef broth, and also pieces of meat and put on medium heat. After boiling again, cook the crushed grains for 45 minutes, 1 hour or until completely soft, as anyone loves.

Step 7: prepare the vegetables.


While peas are cooked, we are engaged in other important products. Using a new knife, peel all the vegetables indicated in the recipe, wash them, dry them with paper towels, transfer to a cutting board and grind them one by one. We cut the potatoes into cubes or slices up to 2.5 centimeters in size, drop them into a bowl of cold water and leave in it until use so that it does not darken.

We chop the onion into cubes up to 1 centimeter in size, and chop the carrots on a medium or large grater and proceed to the next step.

Step 8: preparing a gas station.


We put the pan on medium heat and pour a little vegetable oil into it. After a few minutes, send the onion cubes to the preheated fat and fry them 2-3 minutes to transparency, as well as a delicate golden crust.
As soon as the vegetable is browned, add the carrots to it, cook them together 3-4 minutes until the latter is soft, constantly stirring with a silicone kitchen spatula, and remove the vegetable dressing from the stove.

Step 9: bring the soup to full readiness.


Now we are waiting for the peas to split well! As soon as this happens, drain the water from the potato, put it in a pan with the cooking soup and cook 15 minutes. Then add the dressing of carrots and potatoes.

We season the fragrant dish to taste with salt, black or allspice, bay leaf and let it stand over medium heat for another 10 minutes. Then turn off the stove, cover the pea miracle with a lid, leaving no cracks, let us brew 7-10 minutes and taste it!

Step 10: serve pea soup with beef.


Pea soup with beef after cooking insist. Then, using the ladle, pour it in portions on deep plates, optionally supplement each with crackers, chopped garlic, grated hard cheese, sour cream or cream and serve for dinner as the first hot dish. If desired, along with this yummy, you can put on the table salads of fresh vegetables, marinades, pickles and breads. Cook with pleasure and enjoy!
Enjoy your meal!

Recipe Tips:

- salt during cooking beef is better not to add to the water, it binds meat tissues and makes them more rigid;

- some housewives put half a teaspoon of baking soda in a pan with boiling peas. They say that from this he quickly boils, but pouring it into the broth is extremely careful, it will foam and can leak out;

- along with spices and salt, you can throw a little chopped parsley, dill, basil, cilantro or green onions into the pan;

- the spices indicated in the recipe are considered classic, but if desired, season the soup with any others that are used during the preparation of the first hot dishes;

- Unfinished peas cook longer, about 1 hour 30-50 minutes.