For many years, pea soup with beef has been very popular. Such a dish, perhaps, was not prepared only by the most lazy inhabitant of our planet. This is a favorite delicacy of vegetarians and those people who follow the figure, count calories, fasting. Legumes contain a huge amount of protein, potassium, phosphorus, iron, etc. There is no need to talk about the beneficial properties of beef.
In cookbooks and on Internet resources you can find completely different recipes with photos. Pea soup with beef can have several cooking variations. Various related ingredients (mushrooms, herbs, vegetables) are added to it, in addition to the main ones (meat and peas). Today we have selected the most popular options for you. All of them will be distinguished by the availability of description, the speed of preparation, a small and inexpensive list of ingredients.
The classic recipe for pea soup with beef
There are perhaps three main and most popular types of this dish: pea soup with smoked meats, meat on the bone, and beef fillet. For the classic version, you need to find a good quality piece of beef on the bone. It is thanks to the presence of bone that a rich tasty broth is obtained.
Grocery list:
- 420 g of meat.
- 280 g peas.
- Carrot.
- Hot chili peppers.
- 2 potatoes.
- Bow.
- Spice.
- Salt.
- Water.
- Butter.
Description of the cooking process
Two hours before cooking, it is recommended to soak peas. After it has been soaked well, pour water into the pan, pour the beans into it, lay a piece of meat, add a little salt and simmer for 30 minutes. Do not forget to remove the foam, otherwise the broth will turn out opaque. At the second stage, vegetable frying is prepared. Carrots are rubbed on a fine grater, onions are chopped in small cubes, chili peppers get rid of seeds and cut into small strips. If there are no lovers of "spicy" in your family, then exclude this ingredient.
Potatoes for pea soup with beef are recommended to be cut into small cubes. We send it to cook in the 35-40th minute. Together with peas and meat, potatoes are in the pan for about 15 minutes. Then frying is added. At the last stages of cooking, it is recommended to try the dish on salt and adjust this indicator, if necessary. A plate is decorated with delicious pea soup with beef, fresh herbs and sour cream.
Smoked beef ribs soup
An incredible aroma gives smoked meat to any dish ; pea soup is no exception. In this case, we will use smoked beef ribs, from which the meat is previously cut, and the broth is cooked from the bones. It is very important to add smoked meat slices in the last stages of cooking. In this case, the soup will be more aromatic and rich in taste.
List of required ingredients:
- 200 g peas.
- 420 g smoked beef ribs.
- Bow.
- 80 g of carrots.
- Salt.
- 250 g of potatoes.
- Fresh dill.
How to cook
Add potato cubes to the rich broth. Cook the vegetable for 20 minutes. After we put the smoked meat, carrots and onions, which were previously fried. Tomim pea soup with smoked beef for another 10 minutes. Add spices and salt. Turn off the fire. Pour finely chopped dill greens into the pan.
Beef and Cheese Soup
As you know, cheese goes well with legumes and meat. That is why we advise you to pay attention to a very simple recipe for pea soup with beef and cheese. The difference of this dish is not only in the composition, but also in the serving option. In this case, we will make mashed soup.
What is required:
- 380 g of beef.
- Bow.
- Carrot.
- 180 g peas.
- 220 g of cheese.
- Butter.
- Salt, spices, fresh herbs.
- 60 ml cream (optional).
Recipe
For cooking, you can take absolutely any beef (fillet, rib, leg). Cook the broth from the meat piece. Do not forget that it is recommended to put the meat in cold water, remove foam and salt in a timely manner only after cooking. For taste, bay leaf and peppercorns can also be added to the broth. In the 30-40th minute, pour soaked peas. Cook for the same amount of time. Further, according to the standard scheme, add vegetables: cubes of potatoes and fried carrots with onions.
At the last stage of preparation, the most important ingredients go, which determine the main taste of this pea soup with beef. It will be cream and cheese. By the way, some cooks do not put cream. There are those mistresses who do not imagine tasty pea-soup puree without a couple of tablespoons of cream. Whether or not to add this ingredient to the dish is up to you. As for cheese, this product is a must. It is recommended to rub it on a fine grater so that it dissolves faster in hot soup. After adding cream and cheese, the soup is still 5 minutes on the stove. Then the fire turns off, the lid closes.
Experienced housewives are advised not to rush to the serving of the dish. Beef soup with peas must be infused for about 10-15 minutes.
Beef Soup with Peas and Mushrooms
This is another popular recipe that can not be ignored. It is a low-calorie dish that is ideal for those who follow the figure and readings of the scales. You can take any mushrooms. It can be quick-prepared champignons or more finicky, but incredibly fragrant forest mushrooms.
Grocery list:
- 360 g of beef.
- 450 g of mushrooms.
- Onions and carrots.
- Salt and spices.
- 260 g peas.
- Water.
- Butter.
- Fresh greens.
How to cook pea soup with beef and mushrooms
The cooking process, as usual, begins with the fact that the peas are sent to a bowl of water. There he will need to spend from several hours to a day. Everything will depend on the time available to the hostess. Put peas in slightly salted water, add bay leaf and put on a stove to cook. Time is 30 minutes.
While the peas are preparing, we’ll take care of the mushrooms. Wash them thoroughly, dry with a paper towel. Cut into small pieces. We chop the onion, grate the carrots. Fry vegetables in a small amount of oil, add mushrooms to them after 5 minutes. For greater taste and aroma, chopped celery can also be put in the pan. It goes well with onions and carrots, and with mushrooms.
Cut the beef into thin sticks. For this dish, we took quality boneless beef fillet. Straw from beef is cooked quite quickly, so add it at the 35th minute of cooking peas. After 10-15 minutes, you can put carrots, celery, mushrooms, onions in the soup. Another 10 minutes, and the fragrant, incredibly delicious soup is ready.
Basic secrets and tricks of cooking
A rich, hearty and aromatic soup is obtained exclusively on a quality broth. And if pieces of beef can be replaced with sausage or ham, then refusing meat on the bone is not recommended. To get a tasty first course, it is recommended to use the following tips:
- To prevent peas from sticking to the bottom of the dish, it is recommended to cook it at a low temperature, and to boil faster and better, add a teaspoon of soda to the water.
- A very important point in the preparation of any pea soup is the addition of salt. This product is poured into the dish only after the peas are completely cooked. If you salt the water right away, then any legumes will turn out tasteless.
- Do not serve the soup right away, let it brew. Only in this way all products can be saturated with common aromas and combine taste.
- If during cooking peas you understand that water needs to be added, then this is done in a certain way. Never pour cold water. Add only boiling water.
The myth that eating legumes causes flatulence is not a myth. This is a proven fact. But to reduce or almost completely eliminate the "side effects" from the use of this product, you can soak the peas for a long time.