The older generation, nostalgic for the Sovietat times, it should be well remembered "Stolovsky" pea soup with chicken. Here that is remarkable. The common pea soup was always tasty in all the canteens! Cooked it, usually from fresh chicken: cheap and fast. So what happens? Soup peas with chicken - the most win-win option? With a one hundred percent guarantee? And if this is the case, then why not master this magic recipe and not learn how to cook such a profitable soup, with such a remarkable reputation?
Simple Recipe # 1
This recipe recommends cooking meat along withpeas. It is believed that both chicken and peas are cooked for a long time, so professionals (or just experienced cooks) offer processes to combine and cook all together. How does it look in practice? Ingredients:
- Peas
- A hen
- Potatoes
- Carrot
- Bow
- Salt and spices
Preparation: To make this soup, first you need to chicken (preferably home-made). Since the meat will be cooked together with the croup, it should be taken from the chicken most suitable for the soup slices of fillets. However, it is not forbidden to cook chicken with bones. And if you like meat broth in a broth, you can do so. So, we cut the chicken, put the meat in a saucepan with cold water and put it on the fire. An hour after the water boils in the pan, add the well-washed peas to the broth. Let's boil the broth again with the peas and cook for another hour. In order for the peas to boil well, it is necessary several times to add to the broth half the glass of cold water. So the volume of broth will be preserved, and peas are better cooked. While the chicken with peas is brewed, we will start to prepare vegetables. We'll clean the onion, wash it and clean the carrot. We chop the onions, cut the carrots into small pieces. Let's pour the vegetable oil on the dry frying pan and let it heat up. Then we put in carrot butter with onions and fry the vegetables until golden brown. While preparing the roast, you can peel and cut the potatoes. Pay attention: the smaller the potatoes are cut, the faster it will be cooked. When the peas in the broth are ready, put the fried carrots with onions and the chopped potatoes into a pan. Next, you need to boil the soup until the potatoes are ready. At the very end of the preparation, the soup should be salted and seasoned with bay leaf and greens. Almost any spicy greens is suitable for pea soup, but traditional parsley and dill are a classic combination. By the way, in winter you can cook a pea soup with dried, salted or frozen greens. Note: You can use butter to fry onions and carrots. And to give the soup smoked taste, you need to put into it half of chopped chicken breast.
Simple recipe number 2
If you take this recipe as a basis, then soup soup should be cooked separately from peas. A very interesting variant of cooking pea soup with chicken. Try it. Ingredients:
- 1 cup of dry peas
- 1 whole chicken
- 1 carrot
- 1 onion
- 3-4 pcs. potatoes
- 1 clove of garlic
- Salt
- Black pepper
- Bay leaf
Preparation: Wash the chicken. Take a suitable pan, put a whole carcass of chicken into it and fill it with cold water. Put the broth (it will take you an hour). Peas washed, put it in another saucepan, pour water and also begin to cook it. The preparation of peas will take only one hour, since we will cook it until half cooked. While the chicken and peas are cooked, brush and chop the onions and carrots, peel and cut the potatoes with small pieces. An hour after boiling the broth, take out the chicken and separate the meat from the bones and skin. Remove the peas from the other pot and peel it into chicken broth. Put the onions and carrots there and put them on the fire again. Once the broth boils, add chicken fillet and chopped potatoes into the pan. Boil the soup until the potatoes are ready. At the end of the preparation, add a leaf of a laurel and a crushed clove of garlic, salt. Serve the soup with fresh chopped greens. Do not cook pea soup for future use: after standing in the refrigerator, it does not get tastier. Peas swell, the broth becomes turbid and gelled. As a result, a transparent and light soup turns into a thick soup. But this is a completely different recipe for pea soup and it needs to be prepared in a completely different way. We advise you to read:
