The recipe for pea soup is known to people,probably since the time of King Pea. And not just one recipe, but many variations. Not only does each country have its own recipe for pea soup, but each nation also prepares this soup in several ways. Be that as it may, but today in the arsenal of any housewife there is a recipe for lean pea soup, and instructions for making pea soup puree, and its meat version. Let's find out more about the latter. How to cook pea soup with meat, and how is it prepared in different countries?
Pea soup with lamb
It's hard to classify this recipe as anythingspecific cuisine – it is very versatile. And among other recipes, only pomegranate seeds make it stand out. But one thing is for sure – the recipe for this soup was born in a country where I prefer lamb to any meat, and where pomegranates grow. Ingredients:
- Lamb - 300 g;
- Peas - half a glass;
- Garnet grains - 300 g;
- Onions - 1 head;
- Smoked mutton fat - 1 tablespoon;
- Salt and pepper - at your discretion.
Preparation:Wash the boneless meat well and then cut it into small pieces. Sort out the peas and wash them too. Then pour water into a saucepan – you need about one and a half liters for this amount of ingredients – add salt, pieces of meat and peas. Cook everything together for about forty minutes. Meanwhile, pick out the seeds from a whole ripe pomegranate, peel the onion and chop it finely, then fry the onion in mutton fat. Fifteen to twenty minutes before the soup is ready, add the fried onion and pomegranate seeds. Serve the soup hot, seasoned with ground black pepper.
Pea soup original
This is a recipe of national Armenian cuisine. And like all dishes of this cuisine, it is distinguished by a variety of additional ingredients. Ingredients:
- Lamb - a pound;
- Peas - 1 part glass;
- Onion - 1 pc .;
- Medium-sized potatoes - 4 pcs .;
- Tomato paste - 2 tablespoons;
- Prunes are a handful;
- Apples - 1-2 pieces;
- Salt, pepper and greens - to taste.
Preparation:For this soup we will need lamb breast, which we will wash, cut into pieces and boil. Then we will take the meat out of the broth, strain the broth itself, put the peas in it and cook until the peas are ready. While the peas are cooking, wash, peel and cut the potatoes into cubes, fry finely chopped onions, wash the prunes. Peel the apples and remove the hard core and cut into small cubes. Prunes that are too large can also be cut. After the peas are cooked, put the meat, potatoes, fried onions, apples and prunes in the soup. Dilute the tomato paste with water, add to the soup and cook for another fifteen minutes. At the end of cooking, season the soup with salt and herbs.
Pea soup in Arabic
A very unusual recipe for our cuisine. And its unusualness is in the addition of vermicelli to the pea soup. Let's try to cook this Arabic version of pea soup with meat? Ingredients:
- Lamb - 300 g;
- Peas - half a glass;
- Vermicelli is a handful;
- Onion - 1 pc .;
- Potatoes - 4 pcs .;
- Ghee - 1 tablespoon;
- Flour - 1 teaspoon;
- Tomato paste - 1 tablespoon;
- Salt, greens and spices - to taste.
Preparation:Cook the lamb broth, remove the meat and add the sorted and washed peas. Then cook the peas until done. While the peas are cooking, chop and sauté the onion, and at the end of sautéing, add tomato paste and flour to make a thick tomato-onion dressing. After the peas are cooked, add the diced potatoes and vermicelli to the soup. As soon as the broth boils again, add the tomato dressing. Salt the soup to taste, and when serving, add a piece of boiled lamb, crushed garlic and herbs to each plate.
Canadian pea soup
A recipe from the land of cowboys, where beef is held in high esteem. That is why we will cook pea soup with this meat. Ingredients:
- Part of the beef thigh bone - 500 g;
- Peas - one and a half cups;
- Leeks - 2 stems;
- Celery celery - 2-3 pcs .;
- Carrots - 2 pieces;
- Ham of beef - 250 g;
- Salt and white pepper - to your taste.
Preparation:Pre-soak the peas in cold water (preferably overnight). Put part of the beef bone in a pot with cold water and pour the peas in. Wash all the vegetables (peel the carrots too) and cut into cubes. As soon as the broth with the bone boils, put the chopped vegetables in it and leave to simmer over very low heat for about three hours. After the specified time, take the bone out of the pot and put the diced ham into the soup. After about ten minutes, all that remains is to season the soup with salt and ground white pepper. Ideally, this soup should be served with a Quebec (or any other) meat pie.
Nokoodli chorba - Turkmen soup made from peas
Ingredients:
- Lamb Ribs - 500 g;
- Peas - 200 g;
- Onion - 1 pc .;
- Lamb's fat - 2 tablespoons;
- Red pepper and salt are at your discretion.
Preparation:Place the washed and chopped meat in a saucepan with cold water, immediately add the peas (washed) and pepper. Cook the soup until the meat and peas are ready. While the meat and peas are cooking, peel, finely chop and fry the onion in mutton fat. Add the fried onion to the soup about fifteen minutes before it is completely ready. Add salt (to taste) along with the onion.
Ugmurian soup "Nugyli"
The recipe for this soup got its name from the national Udmurt "galushki" or home-made noodles "nugyli", which are made from rye flour. And the soup itself is made from bone broth. Ingredients:
- Bones - 500 g;
- Lamb - 200 g;
- Peas - 150 g;
- Onion - 1 pc .;
- Carrots - 1 piece;
- Potatoes - 4 pcs .;
- Salt.
Nugyli:
- Rye flour (it is possible and wheat) - 100 g;
- Egg - 1 piece;
- Butter;
- Water.
Preparation:The dough for nugyl should be prepared in the evening. To do this, dilute rye flour with water, knead the dough (much softer than for pelmeni) and leave it to ferment until the morning. It is also advisable to soak the peas in the evening. The bone broth can also be cooked in advance. Put the meat in the prepared and already strained broth and cook it until done. Also take the meat out of the broth and put the peas in a saucepan with the broth, which we cook until done. While the peas are cooking, wash and peel the potatoes and carrots. Finely chop the carrots together with the chopped onion and fry in a frying pan. Cook the nugyl. Add an egg and a small piece of butter to the rye dough. Add flour, knead a stiff but soft dough, divide it into pieces, cut into strands, and cut the strands into long narrow strips (six centimeters long and five millimeters thick). Ten minutes before the end of cooking, add salt, diced potatoes, fried carrots and onions, and nougul. Serve the soup with a piece of boiled meat on the plate and season it with herbs.
Hernerokka soup in Finnish
Finnish recipe for pea soup might also be interesting for you. Ingredients:
- Beef - 250 g;
- Pork (with cerebrum bone) - 350 g;
- Peas - 1 glass;
- Wheat flour - 2 teaspoons;
- Salt is at your discretion.
Preparation:Soak the peas the day before you prepare the soup (preferably overnight). Before you start cooking the soup, boil some water in a saucepan. While the water is still boiling, add the peas, and then add the washed and chopped meat (with the bone) to the boiling water. Let the water boil again, skim off the foam and cook on low heat for two to three hours. Season the almost ready soup with salt and flour dissolved in water.
Berlin pea soup
Pea soup has not been ignored by German cuisine either. We offer you a recipe for Berlin-style soup. Ingredients:
- Bank of canned green peas;
- Smoked bacon - 100 g;
- Carrots - 1 piece;
- Onions - 1 head;
- Green onions - 1 bunch;
- Celery root - 1 piece;
- Salt and pepper - at your discretion.
Preparation:Place the contents of the can of green peas in a saucepan, heat and mash into a puree. Cut the green onions into rings, and the brisket, carrots, onions and celery into cubes. Add the chopped ingredients to the pea puree, pour in two glasses of water (a little more or a little less) and cook for about fifteen minutes. Add salt and pepper at the end of cooking. Serve with herbs, smoked sausage and croutons.
Pea soup in Mongolian
Mongolian cuisine is generally little known, buthere is a recipe for pea soup! By the way, the Mongols do not see much difference between the meat of different animals. Any meat (lamb, camel, or yak meat) is just meat for them - "makh". Ingredients:
- Meat - one and a half kilograms;
- Dry green peas - 1 glass;
- Tomato juice - 1 glass;
- Onions - 1 head;
- Butter - 1 tablespoon;
- Sour cream, salt and pepper - to taste.
Preparation:First, soak the peas overnight and cook a very strong meat broth (lots of meat and little water). Put the meat aside, strain the broth and cool it. Chop the onion and fry it in butter, put it and the peas in the cold meat broth, and then cook until the peas are soft. After that, pass everything through a sieve to get pea puree. Next, dilute the puree with tomato juice, season with salt and pepper, and let the soup simmer over low heat for another ten minutes. Serve the soup with sour cream, cut the meat into pieces, put it on a separate dish and put it on the table.
Pea soup with horse meat
This recipe is also difficult to attribute to a specific national cuisine. Most likely, it came to us from the steppe dwellers and nomads. Ingredients:
- Konin - 200 g;
- Peas - 150 g;
- Carrots - 1 piece;
- Potatoes - 3-4 pieces;
- Onion - 1 pc .;
- Ghee - 1 tablespoon;
- Salt, pepper and bay leaf - according to your taste.
Preparation:For this soup you will need young horse meat (boneless meat). Cut the meat into pieces, sort and wash the peas, and then cook the meat together with the peas for three to four hours. Half an hour before the end of cooking, season the soup with chopped vegetables (which we will wash and clean beforehand). At the very end, season the soup with salt, pepper and bay leaf. By the way, bay leaves should be added to the ready soup (as soon as it is cooked). Let the soup steep and serve hot. This is how different people cook meat pea soup. From the simplest options to the most complex. So choose a recipe, take peas and meat and join the ancient national traditions. Cook with pleasure! We recommend reading:
