pea soup with meat The recipe for pea soup is known to people,since the time of King of the Pea. Yes, not one recipe, but many variations. Not only that in every country there is a recipe for soup from peas, so every other people also prepares this soup in several ways. Whatever it was, but today in the arsenal of any housewife there is a recipe for a lean pea soup, and an instruction for cooking soup-puree from peas, and its meat option. Here let's learn about the latter in more detail. How to cook pea soup with meat, and how it is cooked in different countries?

Pea soup with lamb

This recipe is difficult to attribute to any specifickitchen - very much it is universal. And among other recipes, only pomegranate seeds are allocated. But one thing can be said for sure - the recipe for such a soup was born in a country where any meat I prefer lamb, and where garnets 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: Meat without bones is well washed, and then cut into small pieces. We peel the peas and mine too. Then pour in a pan of water - this amount of food it needs about a liter and a half - put in the water salt, pieces of meat and peas. We cook all together for about forty minutes. In the meantime, choose from a whole ripe pomegranate grain, peel the onions and finely shred them, then roast the onions with mutton fat. For about fifteen to twenty minutes before the soup is ready we put roasted onion and pomegranate seeds in it. We serve soup hot, seasoning with black pepper.

Pea soup original

This is a recipe for national Armenian cuisine. And like all the 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 need a mutton brisket, which we will rinse, cut into pieces and cook. Then we take the meat out of the broth, and the broth is filtered, we put peas in it and cook until the peas are ready. While the peas are brewed, we will wash, peel and cut the potatoes with small pieces, fry the finely chopped onions, we will wash the prunes. We peel the apples from the peel and hard core and cut into small cubes. Too large prunes can also be cut. After the peas are cooked, we put in the soup meat, potatoes, fried onions, apples and prunes. We'll dilute the tomato paste with water, add it to the soup and cook it for another fifteen minutes. At the end of the preparation we add salt and season with greens. how to cook pea soup with meat

Pea soup in Arabic

A very unusual recipe for our cuisine. A singularity of it - in addition to pea soup vermicelli. Will we try to make such an Arab 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: We cook mutton broth, take out the meat from it and lay the peeled and washed peas. Then cook the peas until cooked. While the peas are brewed, cut and salvaged the onions, and at the end of the pasturing we add tomato paste and flour to it - it will turn out such a thick tomato-onion dressing. After the peas are cooked, let's put potatoes and vermicelli into the soup. As soon as the broth boils again, let's add to it the tomato dressing. Salt soup to taste, and when serving, put in each plate a piece of boiled lamb, crushed garlic and greens.

Canadian pea soup

Recipe from the country of cowboys, where in honor beef. Therefore, 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: Peas pre-soak in cold water (preferably at night). In a saucepan with cold water we put a part of the beef stone and fall asleep peas. All my vegetables, (carrots also clean), and cut into cubes. As soon as the broth with the stone boils, put the cut vegetables into it and leave it to languish on a very slow fire for about three hours. After the specified time we remove from the pot a bone and put into the soup the diced ham. In about ten minutes it will only be necessary to season the soup with salt and white ground pepper. Well, 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: Washed and chopped into pieces of meat put in a pan of cold water, immediately add peas (washed) and pepper. Cook soup until ready for meat and peas. While cooking meat with peas, cleanse, finely chop and fry on mutton fat onion. Fried onions are put into the soup for about fifteen minutes until it is finally ready. Together with onions, add salt (to taste). how to cook pea soup with meat

Ugmurian soup "Nugyli"

The recipe for this soup was named after the national Udmurt "dumplings" or homemade noodles, which are made from rye flour. And the soup itself is made on the basis of bone broth. Ingredients:

  • Bones - 500 g;
  • Lamb - 200 g;
  • Peas - 150 g;
  • Onion - 1 pc .;
  • Carrots - 1 piece;
  • Potatoes - 4 pcs .;
  • Salt.

Nugali:

  • Rye flour (it is possible and wheat) - 100 g;
  • Egg - 1 piece;
  • Butter;
  • Water.

Preparation: Dough for Nougili need to be delivered in the evening. To do this, rye flour is diluted with water, we knead the dough (much softer than the dumplings) and leave it to sizzle until the morning. In the evening, it is desirable to soak and peas. Bone broth can also be cooked in advance. In the ready and already strained broth we lay meat and cook it until ready. Meat is also taken out of the broth and we put in the pan with broth peas, which we cook until ready. While cooking peas, mine and clean potatoes and carrots. Finely chopped carrots along with chopped onions are fried in a frying pan. Cooking nougat. In the rye dough, add the egg and a small piece of butter. Pouring flour, mix a steep, but soft dough, which we divide into pieces, cut into flagella, and flagella cut with long narrow strips (centimeters six in length and five millimeters in thickness). Ten minutes before the end of cooking soup, we put in it salt, potatoes, diced, fried carrots and onions and nugules. We serve soup, putting in a bowl a piece of boiled meat and seasoning it with herbs.

Hernerokka soup in Finnish

The Finnish recipe for pea soup, perhaps, will also be interesting to you. Ingredients:

  • Beef - 250 g;
  • Pork (with cerebrum bone) - 350 g;
  • Peas - 1 glass;
  • Wheat flour - 2 teaspoons;
  • Salt is at your discretion.

Preparation: Peas soaked on the eve of the preparation of soup (preferably at night). Before you start cooking the soup, boil the water in a saucepan. While the water does not boil, we put peas in it, and already into boiling water we lower the meat washed and cut into pieces (together with the bone). Let the water boil again, remove the foam and cook for two or three hours on a small fire. Almost ready soup we will fill up with salt and the flour dissolved in water.

Berlin pea soup

Did not pass around pea soup and German cuisine. We offer you a recipe for soup in Berlin. 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: The contents of a jar with green peas are put in a saucepan, heated and rubbed in puree. We cut the green onions into rings, and the brisket, carrots, onions and celery are diced. To pea puree add sliced ​​ingredients, fill it all with two glasses of water (you can slightly more or slightly less) and cook for fifteen minutes. At the end of the preparation, add salt and pepper. We serve with greens, smoked sausage and croutons. pea soup recipe with meat

Pea soup in Mongolian

Mongolian cuisine is generally little known, butthere 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) they just have meat - "mah". 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: To begin with, we peel the peas for the night and cook very strong meat broth (lots of meat and little water). We will postpone the meat, but broth and cool it. Chop the onion and fry it in butter, put it and peas into a cold meat broth, and then cook until the peas are soft. After that, let's go through the sieve to get a pea puree. Next, we dilute the puree with tomato juice, season with salt and pepper, and let the soup soak on low heat for another ten minutes. We serve soup with sour cream, and 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 certain national cuisine. Most likely, he got us from the steppe 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 will need a young horse meat (meat without bones). We chop the meat into pieces, sort through my peas, and then cook the meat along with the peas for three or four hours. Half an hour before the end of cooking, we fill the soup with sliced ​​vegetables (which we will wash and clean beforehand). At the very end, season the soup with salt, pepper and bay leaf. By the way, laurushka should be put already in the ready soup (as soon as it is cooked). Let the soup brew and serve hot. This is how the meat pea soup of different nations is cooked differently. From the simplest options to the most difficult. So choose a recipe, take peas and meat and join the ancient national traditions. Cook with pleasure! We advise you to read:

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