How to cook pea soup with meat. Pea soup with meat according to the classic recipe - how to cook pea soup correctly. To make soup we need

Meat pea soup is a culinary classic. The dish turns out rich and nutritious. Each recipe presented is interesting, you should choose the most suitable one and cook a light or high-calorie soup as desired.

Soup with pork and tomatoes

Ingredients

pork-0.5kg;
carrots-230g;
celery (root) - 80g;
onion-145g;
hot pepper - 1g;
water-3l;
dry peas-190g;
potatoes-140g;
drain oil - 35g;
tomatoes-80g;
tomato paste - 20g;
smoked meats - 80g;
garlic clove-15g;
laurel leaf - 1g;
salt - according to taste preference.

Preparation

To properly prepare pea soup, you first need to make a tasty broth. The recipe involves the use of meat with bones; it should be filled with water and set to cook on a flame. To reduce calories, use lean chicken and discard the first broth. After washing and peeling the vegetables, cut into strips. Add carrots and onions to the meat.
Bring to a boil, add peppercorns and continue to cook over low heat, covered, until the meat is cooked.
The prepared meat, as the recipe recommends, should be removed from the broth, add pre-soaked peas, and cook until done. The type of peas you get will determine how long you will have to cook them, so try the soup periodically.
Add washed, peeled and chopped potatoes to the finished peas. After laying it should be cooked for about 10 minutes.
Melt the butter in a hot frying pan and sauté the onion until translucent. Add carrots, pasta, chopped tomatoes.
Having mixed everything thoroughly, continue the frying process until soft, adding chopped garlic, and transfer the frying to the soup. To reduce calorie content, do not fry vegetables in oil, but immediately add them to the soup. Keep in mind that in this case they will take longer to cook.
Cut smoked meats (sausage, chicken or meat) and throw them into the soup. The recipe is notable for the addition of smoked meats; they give the soup an appetizing aroma and pleasant taste. The use of smoked meats improves taste qualities, but it increases calorie content; if this is unacceptable for you, you will have to stop using this component.
Disassemble the boiled meat, place it in the broth, and bring to a moderate boil.
Add salt, bay, pepper, let simmer for a couple of minutes and remove.
The soup should sit a little before serving. Its calorie content is quite high, so if you are planning to lose weight, do not get carried away with this soup, or following the notes indicated in the recipe, try preparing a “light version of this dish.”

Ingredients

dry peas – 400g;
chicken - 350g;
water–4l;
mushrooms–160g;
vegetable oil – 35g;
carrots-110g;
potatoes-140g;
onion-90g;
garlic-15g;
butter-35g.

Preparation

To make the soup tasty and the peas rich, soak them in water the day before.
The recipe specifies that it should be left in the water overnight.
Place the soaked peas in a pan filled with water and cook until soft.
At this time, you should prepare the champignons: rinse and cut, fry until half cooked with onions.
Soak dry mushrooms in water
Add the diced chicken to the peas and continue cooking. Homemade chicken will have to be cooked longer than store-bought chicken; the calorie content in both the first and second cases will be minimal compared to other meat, for example, pork.
Add grated carrots, peeled chopped potatoes, mushrooms to the soup, continue cooking until all ingredients are ready.
After salting the soup, cook for a couple more minutes and turn off.

Ingredients

beef – 250g;
dry peas-90g;
carrots-75g;
onion-65g;
potatoes-150g;
sausage (smoked) -75g;
water-2.5l.

Preparation

The meat should be cooked for about an hour. If you are concerned about the calorie content of the dish, then choose fillet without fat.
Add the peas and continue cooking until done.
After peeling and chopping the onions and carrots, fry them in oil. The soup will turn out tastier if you fry it, as the recipe indicates, but the calorie content of the dish will increase.
You should cook the peas, periodically testing them to see if they are ready; as soon as they are soft enough, add the diced potatoes and fried vegetables.
This recipe It is notable for the fact that pre-fried sausage, cut into strips, is placed in the dish.
After adding the sausage and seasoning, continue cooking for about five minutes. You can serve this dish with crackers; they will not increase the calorie content significantly.

Ingredients

smoked pork bones - 490g;
potatoes-390g;
onion-95g;
carrots-80g;
boiled potatoes - 75g;
chicken broth - 2.5l;
sunflower oil-40g;
dry peas-290g;
white bread - 60g;
thyme-1g;
olive oil-20g;
green parsley 5 gr.

Preparation

Vegetables must be peeled, chopped, cooked together with pork bones, frying in oil. The recipe specifies to fry until golden brown. Transfer to boiling broth, add peas, boil until tender.
Make a fry from onions and carrots.
Cut the bread into cubes, mix with garlic, cumin, olive oil, and dry in the oven.
After removing the bones from the finished soup, grind it with a blender.
The potatoes should be peeled, cut, added to the soup along with fried vegetables, and cooked until tender.
Trim the meat from the ribs and add directly to serving plates with croutons.

When serving, you can add chopped greens to portioned plates.

To make pea soup with meat rich, the peas should be pre-soaked.

Let the finished dish sit in the pan for about 5-10 minutes.

It is extremely important that our daily diet includes hot first courses. They improve digestion, thereby tuning the body in the right way. Below you will find recipes for making pea soup with meat. Although this dish is very simple, it is filling and tasty.

How to cook pea soup with beef?

Ingredients:

dry split peas – 1 cup;
beef – 450 g;
carrots – 200 g;
onion – 250 g;
potatoes – 400 g;
bay leaf – 2 pcs.;
greenery;
salt.

Preparation

First, wash the peas well. You need to wash it until the water runs clear. After that, pour it into a saucepan and fill it with water for 2 hours. Place the washed beef in a saucepan, add salt, throw in bay leaves and cook until tender. Then we take the meat out of the pan and cut it into small pieces. Peel the potatoes, wash them, cut them into cubes and place them in the broth. Add the swollen peas and place on the stove. Peel and chop the onions and carrots. Fry vegetables on vegetable oil. The resulting roast is added to the soup 5 minutes before the end of the cooking process. Add chopped herbs, let the soup brew for 15 minutes, and then serve. By the way, they go great with pea soup. They need to be added to the plate right before serving.

How to cook pea soup with meat in a slow cooker?

Ingredients:

chicken meat – 400 g;
split peas - 1.5 cups;
onion – 130 g;
potatoes – 300 g;
carrots – 150 g;
salt;
spices;
vegetable oil.

Preparation

Wash the chicken meat and cut it into pieces. Peel the potatoes and cut them into cubes. We sort out the peas and rinse thoroughly under running water. Finely chop the peeled carrots and onions. In the multicooker, select the “Baking” mode and fry the carrots and onions until lightly browned. Add chicken, potatoes and washed peas. Fill with hot water, salt, add spices. Close the multicooker and cook the soup in the “Stew” mode for 2 hours.

Pea soup with smoked meat

Ingredients:

Preparation

Fill the pre-washed peas with water and leave to swell for a couple of hours. After that, transfer it to a 4-liter saucepan, fill it with hot water and after boiling, reduce the heat to minimum, cook for 40 minutes. Salt to taste, add the smoked meat cut into pieces and cook for another 15 minutes. Then add the potatoes, cut into cubes. Lightly fry the chopped onions and carrots. We add it to the soup when the rest of the ingredients are almost ready. Boil for 5 minutes and turn off. Rub pieces of white loaf with garlic, cut into cubes and dry in the oven. When serving, add a little herbs, grated cheese and cheese to each serving.

Pea soup is the first dish that has a huge number of variations.

What not to cook it with! And each recipe is delicious in its own way.

Pea soups with pork stand out especially - hearty, rich, satisfies hunger well and is amazingly aromatic.

Pea soup with pork - general cooking principles

To prepare the soup, use yellow or green peas. To reduce the cooking time, the dry product can be soaked in water in advance and allowed to swell, and can be left overnight. But in this case it is better to put it in the refrigerator. If you use crushed peas, you don’t need to soak them for a long time, just keep them in water while the meat broth is cooked. Sometimes soups are made with green peas, fresh, canned or frozen.

You will also need pork. You can use fresh or smoked meat in the soup. Usually the meat is poured with water, brought to a boil, the foam is removed and cooked until half cooked. Then the peas and other ingredients specified in the recipe are added.

In addition to the main products, vegetables are added. giving additional taste and thickness to the first dish. The potatoes are simply added and boiled. Onions, carrots, tomatoes can be pre-fried in a frying pan with added fat. You can use absolutely any spices; the greens are added at the end, before finishing the preparation of pea soup with pork.

Recipe 1: Classic pea soup with pork

A recipe for pea soup with pork on the bone, which produces a rich and rich broth. Can be cooked with ribs, shanks and any other part of the carcass. Soak the peas in advance to reduce the cooking time of the soup.

800 grams of pork;

200 grams of dry peas;

5 potatoes;

30 grams of butter;

1. Fill the thoroughly washed meat with water (about three liters). Let it cook; when it boils, skim off the foam and excess fat. Cook for 60-90 minutes, depending on the size of the pieces and the quality of the meat.

2. Add peas, cook until soft.

3. Peel the potatoes, cut them into cubes and place them in a saucepan. At this stage, the soup can be salted.

4. Peel the carrots and chop them. Cut the onion into small cubes. Fry everything together in a frying pan until golden brown.

5. As soon as the potatoes become soft, add the fried vegetables, taste the first dish for salt and adjust to taste.

6. Add greens, you can add other spices. Let it boil, turn it off and leave for half an hour.

Recipe 2: Pea soup with pork and tomatoes

The recipe uses fresh tomatoes, but if necessary we replace tomato paste. You can also use canned tomatoes or homemade tomato ketchup, it will turn out even tastier and more aromatic.

Half a kilo of pork ribs;

A glass of peas;

Clove of garlic;

4 tomatoes;

3 potatoes;

A little oil;

Parsley, you can take dill.

1. Cut the ribs one at a time. Pour oil into a frying pan and fry the pork until golden brown. It is important to do this over high heat so that the pork does not have time to release its juices.

2. Place the ribs in a saucepan, add water (approximately 2.5 liters) and boil until almost done.

3. Add the peas, cook together until the beans are soft, then add the peeled and sliced potatoes. Salt.

4. Peel the onion, chop finely and fry in oil.

5. Remove the skin from the tomatoes, chop them finely and send them to the browned onions. Fry together until the tomatoes acquire a bright color. Add chopped garlic clove to the pan.

6. As soon as the potatoes become soft, add the contents of the frying pan to them and stir. Boil for 2 minutes, taste for salt and add more if necessary.

Recipe 3: Creamy Pea Soup with Pork

A recipe for amazingly tasty and satisfying pea soup with pureed pork. To make puree you will need a blender. It is better to use pork pulp for this recipe.

500 grams of pork pulp;

300 grams of peas;

Large carrots;

Butter;

Spices, herbs.

1. Boil the whole piece of pork in 2.5-3 liters of liquid.

2. Add the peas and cook until the beans begin to fall apart.

3. Make a sauté of grated carrots and chopped onions for butter. You can also use vegetable fat, but it tastes better with butter.

4. Remove the meat from the soup.

5. Add fried carrots and onions.

6. Grind the soup into puree, salt and pepper to taste. Place on the stove and boil for a minute.

7. Cut the pork into cubes.

8. Pour the soup into a plate, add the meat, sprinkle with herbs and serve!

Recipe 4: Pea soup with smoked pork

Typically smoked ribs are used for this pea and pork soup, but you can use any other cut you can find. In any case, there will be an amazing smoky aroma. The advantage of this first dish is the speed of preparation, since you do not need to cook the broth for more than an hour.

400 grams of smoked meats;

Onions, carrots;

250 grams of peas;

2-3 potatoes;

Oil, spices.

1. Fill the pre-soaked peas with three liters of water and boil until almost done.

2. Add the ribs cut into piles and bring to a boil.

3. Peel the potatoes, cut them as desired and put them in a saucepan with soup. Salt the dish and cook until the potatoes are soft.

4. We do the usual frying of onions and carrots in a frying pan. Place in soup.

5. Season with any spices. Add greens, cover with a lid and turn off. Let the soup sit for a quarter of an hour and you can serve it.

Recipe 5: Fresh Pea Pork Soup

A fresh and tasty first course that is much easier than soup with dried peas. To prepare this soup, you can use summer peas or frozen ones.

400 grams of pork;

Onion;

3 potatoes;

Butter;

400 grams of peas;

Bell pepper;

1. Fill the meat with two liters of water and cook until fully cooked. Then take it out, remove the pit (if there was one) and cut it into small pieces.

2. Peel the potatoes, cut them into cubes and add them to the broth. Return the meat, add salt to the soup and cook for 10 minutes.

3. In a frying pan, fry chopped onions and carrots. At the end, add finely chopped bell pepper and simmer until soft.

4. Place the peas in the pan. If using frozen, it must first be thawed and washed. cold water. Boil for 5 minutes.

5. Add vegetables from the frying pan to the pan, season with spices, herbs and turn off.

Recipe 6: Pea soup with pork and canned peas

An option for preparing a bright and beautiful pea soup with pork, which uses a ready-made product. We use any meat, you can have it on the bone. This dish is prepared without frying the vegetables.

500 grams of canned peas;

600 grams of pork;

4 potatoes;

Red bell pepper;

2 tomatoes;

Herbs, spices.

1. Fill the meat with two liters of water and boil. Salt the broth.

2. Cut the potatoes into cubes and place them in a saucepan.

3. Peel the carrots and also cut them into cubes, but a little smaller. We lower it after the potatoes.

4. Pour boiling water over the tomatoes, leave for a minute and lower into ice water. Remove the skin, cut into cubes and place in a saucepan with already soft vegetables, boil for 3 minutes.

5. Drain the marinade from the peas and add them to the soup.

6. Boil, add spices, herbs, if necessary, add more salt. The bright soup is ready!

Recipe 7: Mongolian pea soup with pork

The peculiarity of this soup is the addition of tomato juice and paprika. These products give the first dish a special taste and beautiful color. Soak the peas for several hours in advance to allow the beans to swell. It is better to use the green variety.

A glass of peas;

1.5 glasses of tomato juice;

Onion;

300 grams of pork pulp;

Paprika, greens;

1.5 liters of water;

Butter.

1. Cut the pork into cubes, like for goulash. Fry in a frying pan in butter until golden brown and transfer to a saucepan.

2. Fill with water, you can use boiling water and cook for 10 minutes.

3. Wash the swollen peas and put them in the soup. Cook until done.

4. Add a little more oil to the pan in which the meat was fried.

5. Chop the onion, fry, add tomato juice. Boil the contents by half and at the end add a teaspoon with a mountain of paprika.

6. As soon as the peas are cooked, add salt to the soup and add the tomato mass. Boil for a minute, season with herbs.

Recipe 8: Pea soup with pork and mushrooms

An unusually aromatic and tasty first course. For this soup we will use fresh champignons, but if you wish, you can use those mushrooms that you have.

A piece of pork on the bone;

A glass of peas (dry);

300 grams of champignons;

Spices, parsley;

2 potatoes.

1. Cook broth from pork and three liters of liquid, add peas and cook until soft.

2. Chop the mushrooms into slices, fry in oil, add chopped carrots and diced onion. Fry together until the vegetables are soft.

3. Cut potatoes into cubes. Throw into the pan, add salt to the soup and cook for 10 minutes.

4. Add the fried mushrooms and vegetables, boil for 3 minutes, season the dish with herbs and turn off. Let it brew for half an hour so that the mushrooms fully reveal their taste and you can set the table.

Recipe 9: Spicy pea soup with pork and nuts

Ground red pepper is used to add spiciness to this dish. Its quantity is approximate, we focus on our taste preferences. And the nut dressing with green onions, which is added directly to the plate.

Half a kilo of pork;

A glass of dry peas;

2 potatoes;

Onion;

100 grams of nuts;

0.5 tsp. hot pepper;

3 cloves of garlic;

A bunch of onions.

1. Boil the pork in 2 liters of water, after an hour add the washed and swollen peas. Cook together. Once the beans are soft, you can add salt to the soup.

2. Peel the potatoes, cut into strips and place in a saucepan.

3. Heat oil in a frying pan and fry the onion.

4. Finely chop the garlic, add it to the already browned onion, fry for a few seconds and turn off.

5. As soon as the potatoes are cooked, season the soup with fried onions and garlic, add hot peppers, taste for salt and spices, add more if necessary. Boil and turn off.

6. Lightly dry the walnuts in a frying pan, then chop them with a knife. Finely chop the onion feathers and rub them with your hands with the nuts.

7. Pour the soup into a plate, add green onions and nuts and you are ready to eat.

Do peas take a long time to cook and remain tough? You can add a pinch of soda to the pan. The process will go faster.

Salt slows down the cooking process of peas, so you need to add this spice to the first dish after the beans become soft. Otherwise the cooking will take longer.

Tomato sauces and tomatoes also slow down the process of preparing the first dish. Therefore, they need to be cooked separately, placed in a fryer and only at the end put in a pan, let simmer for a couple of minutes, add herbs and you can turn it off.

Don't know how long to soak peas for soup? You can add up to a glass of dry beans per liter of thick puree soup. If you need to prepare a soup of medium thickness, then half a glass is enough. Also consider the presence or absence of vegetables. On average, their cups of dry beans can make 3 liters of soup with the addition of potatoes.

The bay leaf can be kept in the pan after cooking for half an hour, and then it is better to remove it, otherwise the dish will acquire an unpleasant taste.

Delicious, rich pea soup with meat is an excellent option to feed your family a hearty first course. The soup takes a long time to cook, so it’s better to soak the peas overnight, they will boil better. For the same reason, it is better to choose split yellow peas rather than whole ones for soup. Green peas are great for pureed pea soup or a side dish.

This dish is not for a fast day, as it is cooked in meat broth. The photo recipe assumes the use of beef. You can equally well make pea soup with chicken, turkey, pork or lamb.

For a rich soup, you can use beef trim, ribs or pulp on the bone.

pea soup with beef recipe

Ingredients:

1.5-2 cups yellow split peas,
300-500 grams of beef,
2 liters of water,
5-6 pcs. potatoes,
1-2 carrots,
medium bulb,
2 tablespoons vegetable oil,
black pepper,
2 bay leaves,
bread, herbs, sour cream for serving.

Cooking process:

Rinse pre-soaked peas. Rinse the meat with water and place in the pan with the peas. Fill with water and put on fire. When the water boils, skim off the foam and reduce the heat to low. At this stage, you can add roots (celery, parsley) and peppercorns. The bay leaf should be added at the very end of cooking the soup, otherwise the broth will taste bitter.

Cook the meat and peas for approximately 2-2.5 hours, the latter should be well boiled.

Half an hour before the broth is ready, add salt and discard the roots. Remove any foam that appears.

During this time, prepare a fry of grated carrots and finely chopped onions. Sauté vegetables in vegetable oil until tender.

Remove the meat from the broth, separate from the bone (if necessary), and cut into portions.

Add peeled and diced potatoes to the pea soup. Send prepared boiled meat and vegetables there. Boil the soup until the potatoes are ready.

Tip: While the potatoes are boiling, you can prepare fragrant crackers or croutons. Cut the loaf into slices, cut off the crust and chop into squares. Place sliced garlic in a frying pan, add oil and heat for 2-3 minutes. Remove the garlic pieces with a fork and fry the loaf cubes in aromatic oil until golden brown, stirring frequently. Since croutons burn very easily, do not leave the stove.

When the potatoes are almost ready, check the broth for taste, add salt if necessary and add a bay leaf. After a couple of minutes, turn off the gas. Let the soup brew for 5-10 minutes under the lid and remove the bay leaf.

Pour pea soup with meat into plates, add fresh herbs to each plate. Alternatively, serve with sour cream and garlic croutons.

Cooking tips:

While soaking, add baking soda to the water - this will reduce the cooking time of the peas. After soaking, the water should be drained and the beans should be rinsed well.

Many housewives believe that peas will cook faster if they are not only soaked in water, but also pour cold water into the pan several times during the cooking process, about 1/2 cup.

You can replace some of the meat with smoked meats - pork ribs or chicken drumsticks.

If you can’t make croutons, buy bacon-flavored wheat croutons.

Pea soup recipe

Look detailed recipe pea soup with meat. Your family will definitely appreciate this delicious soup. Discover the secrets to making the perfect split pea soup

1 hour 30 minutes

77 kcal

5/5 (6)

Today you will learn how to cook pea soup with meat. This is a very very tasty and satisfying dish. Peas were used as a storehouse of protein and vitamins in Rus'. Since the Slavs fasted, they needed to find an alternative to meat.

To maintain their strength, they prepared dishes from peas and other legumes. There is an opinion that this soup was first prepared in Asia. Now it’s difficult to say which specific country this dish came from. Only one thing can be said with certainty: this soup is still popular. Let's start cooking.

Delicious pea soup with pork

My recipe for pea soup with pork will complement its photo. To prepare this dish, we will need a frying pan, a grater, a knife and a medium saucepan. Let's look at step-by-step preparation.

Ingredients

How to choose ingredients

I want to tell you how to properly cook pea soup with meat, in this case pork. First of all, you need to know how to choose meat. Meat on the bone, ribs and brisket are suitable for soup. The freshness of meat must be determined by color.

The pork should be a uniform, pink color. The elasticity of meat is also a sign of freshness. If you press with your finger, the dent should disappear immediately.
Now we choose peas. There are several types of this product: ground into powder, finely crushed (chopped), crushed in halves and whole. For soup, it is best to use peas, split into halves.

Pea powder cooks faster, but it is not suitable for preparing first courses. It will settle to the bottom of the pan and burn, so you will have to stir it constantly. It is not advisable to use pea chaff for food.

Producers crush grains spoiled by pests into cut pieces. As for whole peas, they hardly absorb moisture, so they will take a very long time to cook. And most likely it will remain firm.

Potatoes are difficult to choose appearance. But connoisseurs can distinguish its varieties. I recommend using proven potatoes for this soup that you have already purchased. Dark spots inside the root vegetable, unfortunately, are only noticeable when peeling. This is a sign of frostbitten potatoes. It can be eaten, you just need to cut out everything that has darkened.

Step by step recipe

Video recipe for making pea soup with meat.

I invite you to watch this video. It shows a simple recipe for pea soup with meat.

Pea soup with beef

I present a classic recipe for pea soup with beef and my photos. This soup takes about two hours to prepare. I’ll tell you how to speed up the cooking process a little later. We will have approximately 5 servings. To prepare the soup we need a frying pan, a knife, cutting board and a saucepan.

Ingredients

Onion – 1 piece.
Beef – 350 g.
Vegetable oil - to taste.

Peas - 1.5 cups.
Potatoes – 3 pieces.
Carrots – 1 piece.

Salt - to taste.
Dill – 1 bunch.

How to choose beef

I usually advise choosing products in the store rather than at the market. But this applies to spontaneous unofficial markets, where there are no documents for goods. When choosing meat, the supermarket is not the best option.

As a rule, frozen meat is sold there, and it is difficult to say how long it has been stored. And at a good meat market there is a large selection, the main thing is to know how to identify a quality product. The beef should be red in color without mucus or foreign odors.

There must be fat white. Elasticity also matters; fresh meat springs back when pressed with a finger. That is, it quickly restores its shape.

Step by step recipe

Video recipe for making pea soup with beef

I invite you to watch a video of making beef and pea soup.

Recipe for pea soup with lamb

This soup takes 1.5 hours to prepare. We will get 4-5 servings. We will need a saucepan, a knife and a cutting board. There are no potatoes in this recipe. Since the meat and peas have a very rich flavor, they will be the main notes in this soup. We will also not fry the onions, we will simply add them raw to the soup.

Ingredients

Lamb – 300 g.
Onion – 1 piece.
Peas - 3/4 cup.

Salt - to taste.
Spices - to taste.

Step by step recipe

Subtleties of cooking

Peas are a fairly tough product and need to be cooked for a long time. To shorten the cooking time, you can soak it in water overnight. But there is another option. You need to pour hot water (not boiling) over the peas and add a teaspoon of soda.