Pea soup with beef step by step. Pea soup with beef broth. Pea soup - a simple recipe with meat
Pea soup with beef combines the excellent taste of pea soup and fragrant beef broth.
These soups are also very useful. Beef broth is quite low in calories. Those who strive to lose weight are recommended to replace chicken broths with them. Beef broth contains a large amount of potassium, phosphorus, selenium, sodium, magnesium. Beef is also rich in easily digestible proteins necessary for building cells. Peas, rich in proteins, vitamins, microelements in an easily accessible form for the body, also have great benefits for the body.
The excellent taste qualities of beef and peas are recognized everywhere. There are a lot of recipes for such soups. Let's take a look at the most popular ones.
How to cook pea soup with beef - 15 varieties
A distinctive feature of this soup is the natural taste of beef broth, complemented by the taste of boiled peas.
Ingredients:
- Beef - 0.5 kilograms
- Carrot - 1 piece
- Spices - to taste
- Peas -0.25 kilograms
- Potatoes - 4 pieces
- Butter - 50 grams
- Onions - 2 pieces
- Salt - to taste.
Cooking:
Boil broth from beef. Take out the meat and cut into pieces.
Sliced onions, grated carrots sauté in butter.
Pour pre-soaked peas into the broth, put potatoes cut into strips, pieces of meat and cook until the peas are ready.
Add browned vegetables, boil for five minutes.
The soup is ready.
Some refuse pea soups, fearing negative consequences for digestion. The "musicality" of the soup is given by the film surrounding the pea grains. To remove it before cooking, the peas are thoroughly washed, grinding the peas until the water becomes clear. You also need to remove the foam that forms when cooking peas.
Cooking this delicious soup will require fifteen minutes from the hostess, all the rest of the cooking will be taken care of by the slow cooker.
Ingredients:
- Ground beef - 0.3 kilograms
- Onion - 1 piece
- Carrots - 1 piece
- Vegetable oil - 2 tablespoons
- Potatoes - 4 pieces
- Split peas - 1 multicooker glass
- Salt, spices - to taste.
Cooking:
Turn on the "Frying" mode and sauté finely chopped onions and grated carrots - about 8 minutes.
Add washed peas, diced potatoes to the multicooker bowl.
Roll minced meat into small meatballs and put in a bowl.
Pour the contents of the bowl with boiling water.
Close the lid and cook in the "Soup" mode, setting the program duration to one hour.
The highlight of the soup is pre-fried beef. This culinary technique gives the soup the taste of natural fried meat, and the addition of smoked meats is traditional.
Ingredients:
- Soup beef - 0.5 kilograms
- Olive oil - 2 tablespoons
- Butter - 20 grams
- Carrots - 2 pieces
- Onion - 1 piece
- Peas - 1 cup
- Smoked ham - 0.125 kilograms
- Potatoes - 7 pieces
- Bay leaf - 1 piece
- Salt - to taste
- Garlic
- coriander seeds
- Pepper.
Cooking:
Pour olive oil into a saucepan, heat it up, add butter and fry the chopped beef. Add finely chopped ham, bay leaf, chopped onion and grated carrot. Saute until golden brown.
Take out the bay leaf, put chopped potatoes, spices, peas into a saucepan, add water and cook until the peas are ready.
When serving, you can add sour cream to the plates.
Ingredients:
- Beef - 0.5 kilograms
- Potato - 1 piece
- Turmeric - ½ teaspoon
- Split peas - 1 cup
- Mustard seeds - ½ teaspoon
- Peppercorns - 3 pieces
- Vegetable oil - 3 tablespoons
- Tomatoes - 2 pieces
- Carrots - 4 pieces
- Onions - 2 pieces
- Salt, pepper - to taste
- Chili pepper dry - to taste
- Hot peppers - to taste
- Bay leaf - 2 pieces.
Cooking:
Boil the broth from beef, get the meat, cut into thin strips. Add soaked chickpeas and cook over medium heat.
Pour the mustard seeds, crushed pepper into a hot frying pan without oil and fry, stirring, until the mustard seeds begin to crackle. Pour in vegetable oil, put finely chopped onions and grated carrots and sauté until the onions are transparent, then add chopped tomatoes without skins. Stew for five minutes and put in the soup when the peas boil.
Add chili peppers, turmeric, potatoes cut into small cubes, hot peppers cut into thin rings and cook until the potatoes are ready.
When serving, decorate with herbs to taste, serve the meat separately.
The dish has a slightly spicy taste and a wonderful aroma of oriental spices.
Ingredients:
- Beef ribs - 0.6 kilograms
- Onions - 3 pieces
- Garlic - 2 cloves
- Oil for frying - 1 tablespoon
- Tomatoes - 1 piece
- Chili pepper - 1 piece
- Peas - 2 cups
- Turmeric - 1 teaspoon
- Ground coriander - 1 teaspoon
- Potatoes - 3 pieces
- Pepper, salt, herbs - to taste
Cooking:
Pour oil into a heavy-bottomed pan, heat and fry the ribs until golden brown. Add finely chopped onion, garlic and sauté until onion is translucent.
Put peas in a saucepan and stew chopped potatoes, soaked peas, finely chopped chili and tomato, add spices, pour boiling water and cook over very low heat for 2 hours.
Add potatoes and cook until cooked through.
The dish has a minimal amount of ingredients, but nevertheless it turns out so tasty that children eat it with pleasure.
Ingredients:
- Peas - 1 cup
- Beef broth - 4-6 cups
- Egg - 2 pieces
- Parsley - a couple of sprigs
- Bulgarian red pepper - 1 piece
- Lemon zest - 1 table spoon
- Salt, pepper - to taste.
Cooking:
First, prepare the peas. If they use whole, they take six glasses of beef broth for boiling, if they boil chopped - four glasses.
To prepare the broth, you need to pour the meat with cold water and add a little salt to the water - this will ensure a more complete extraction of proteins from the meat, which is important for the taste of the broth.
Whole peas are boiled for an hour and a half, halves - an hour.
When the peas are ready, salt and add in a thin stream, stirring in a circle, two beaten eggs, put lemon zest, chopped pepper, chopped parsley, let it brew for five minutes and serve.
Very tasty and hearty soup that does not require much time to cook.
Ingredients:
- Beef - 0.5 kilograms
- Canned beans - 0.2 kilograms
- Canned corn (grains) - 100 grams
- Onion - 1 piece
- Potatoes - a couple of pieces
- Split peas - 1 cup
- Lemon juice - ½ lemon
- Celery - 1 stalk
- Butter - 50 grams
- Salt, spices, bay leaf - to taste.
Cooking:
Boil beef broth with your favorite spices, remove the meat and cut into small cubes.
Put pre-soaked peas in the broth and cook for forty minutes.
Add finely chopped potatoes, celery, onions to the peas, put canned beans and corn in a saucepan and cook for fifteen minutes.
Set aside from heat, acidify with lemon juice, wrap warmly and let it brew for ten to fifteen minutes.
During this time, fry the diced boiled meat in butter until browned.
When serving, put the meat on a plate and garnish with herbs to taste.
This is a dish of Azerbaijani cuisine, originally prepared with Turkish peas, but it can be replaced with regular ones without losing the main taste.
Ingredients:
- Beef - 0.4 kilograms
- Onion - 1 piece
- Peas - 100 grams
- Butter - 20 grams
- Tomatoes in own juice - 280 grams
- Medium potatoes - 8 pieces
- Turmeric - 1 teaspoon
- Water - 2 liters
- Ground black pepper, salt - to taste.
Cooking:
Saute diced onions in a saucepan until golden brown, add tomatoes, stew and put beef cut into portions into a saucepan. Simmer until the meat changes color.
Pour peas into a saucepan, pour water, add turmeric and cook until the peas and meat are ready, then add the potatoes cut into circles and cook until they are ready.
You can apply.
The taste of this soup is interesting due to the combination of bacon flavor and natural beef broth.
Ingredients:
- Smoked bacon - 0.3 kilograms
- Green split peas - 0.35 kilograms
- Beef - 0.4 kilograms
- Butter - 20 grams
- Onion - 1 piece
- Carrot - 1 piece
- Canned white beans - 100 grams
- Petiole celery - 2 pieces
- Salt - to taste.
Cooking:
From beef, bacon, vegetables, boil the broth, strain, boiled vegetables are no longer used.
Cut the meat and bacon, return the meat to the pan, set the bacon aside.
Rinse the peas until the water runs clear and put into the boiling broth. Cook over medium heat for forty minutes.
Melt the butter in a saucepan and fry the bacon with finely chopped onion.
When the peas begin to boil, pour a glass of soup into a blender with a ladle, add bacon and onion and puree. Return to the pot, add the canned beans and simmer for five minutes.
The soup is ready. When serving, decorate with herbs and sprinkle with crackers.
The soup is interesting due to the combination of the taste of smoked meats, beef and spicy Almette cheese.
Ingredients:
- Beef on the bone - 0.4 kilograms
- Almette cheese (can be replaced with any spicy cheese) - 250 grams
- Finished beef ribs - 0.25 kilograms
- Very small potatoes - 0.25 kilograms
- Red beans - 100 grams
- Peas - 0.3 kilograms
- Chili pepper dry - to taste
- Lemon - 1 piece
- Thyme - 1 sprig
- Bay leaf 2 pieces
- Celery - 2 stalks
- Salt, pepper - to taste
- Water - 2 liters
- Hot red pepper - to taste.
Cooking:
Fry beef in butter in a saucepan, add smoked ribs, pour cold water and bring to a boil, add pre-soaked peas and cook for one hour. Then add the soaked beans and cook until tender.
Put the potatoes without cutting into the pan, add the chopped celery, chili, pepper, thyme, bay leaf and cook until the potatoes are ready.
Enter, constantly stirring the cheese until it is completely dissolved in the soup. Pour in lemon juice and serve.
Chicken pea soup with beef - the author's recipe from "Del Norte"
Delicious fragrant soup with a pronounced aroma of thyme.
Ingredients:
- Beef ribs or peritoneum - 0.8 kilograms
- Chickpeas - one and a half cups
- Tomatoes - 0.45 kilograms
- Garlic - 1 clove
- Onion - 1 piece
- Thyme - 2 sprigs
- Vegetable oil - 1 tablespoon
- Pepper, salt - to taste.
Cooking:
Coarsely chop the onion, mince the garlic.
Fry the meat in a pressure cooker until crispy. Put coarsely chopped tomatoes, chopped onion, garlic, pre-soaked and washed chickpeas, thyme into a pressure cooker and pour over water. Close the lid and cook for forty-five minutes.
An unconventional recipe for pea soup, in which the flavor accents fall on beef.
Ingredients:
- Beef brisket - 0.5 kilograms
- Peas - 200 grams
- Garlic - 3 cloves
- Carrot - 100 grams
- Water - 3 ½ liters
- Bay leaf - 1 piece
- Potato - 0.4 kilograms
- Vegetable oil - 1 teaspoon
- Salt, spices - to taste.
Cooking:
Pour the brisket with cold water, bring to a boil, drain the broth, rinse the meat well, add drinking water and put to boil for an hour.
Pour boiling water over the peas, add a little soda and leave to swell.
When the meat is cooked, rinse the peas well and pour into a saucepan and cook for forty minutes. Then add the onions sautéed to a golden color, grated carrots, chopped potatoes. Cook until vegetables are ready.
Cut the meat and put it in the soup, adding the garlic.
This light summer soup is interesting not only for the natural taste of vegetables combined with the taste of beef broth, but also very healthy, rich in vitamins. It is also recommended for urolithiasis.
Ingredients:
- Beef - 0.4 kilograms
- Carrot - 1 piece
- Parsley with root - 2 pieces
- Green peas - 200 grams
- Potato - 1 piece
- Salt - to taste.
Cooking:
Wash the beef, cut into portions and put to cook on a slow fire, removing the foam.
When the meat is ready, add finely chopped potatoes, sliced carrots, parsley and chopped leeks, young green peas. Cook over low heat until vegetables are cooked.
This soup uses beef as an ingredient in the broth. Then the meat can be used for cooking second courses.
Ingredients:
- Beef - 0.5 kilograms
- Dry mushrooms - 30 grams
- Water - 2 liters
- Carrots - 3 pieces
- Onions - 3 pieces
- Dry peas - 1 ½ cups
- Flour - 1 table spoon
- Vegetable oil - 1 tablespoon
- Greenery
- Salt, spices - to taste.
Cooking:
Cook the broth from beef with the addition of one onion and one carrot. Take out the vegetables, don't use them anymore. Strain the broth.
Mushrooms, as well as peas, pour boiling water and leave to get wet for half an hour.
Bring the broth to a boil, add soaked peas and cook for half an hour. Then put chopped mushrooms into the pan and cook for twenty minutes.
Saute the chopped onion until golden brown, add the grated carrots, fry and transfer from the pan to the soup.
In the water in which the mushrooms were soaked, gradually add flour, stir, preventing lumps from forming. Pour into soup in a thin stream, stirring constantly. Boil five minutes.
Serve garnished with chopped herbs.
The cooking time of this unusual soup, in which fresh peas do not undergo heat treatment, which means they retain all their useful properties, is the cooking time of the broth plus five minutes.
Ingredients:
- Beef, pulp - 0.3 kilograms
- Water - 1.5 liters
- Bacon - 100 grams
- Carrot - 1 piece
- Bulb - 1 piece
- Parsley root - 1 piece
- Fennel - 50 grams
- Green onion - 1 bunch
- Fresh green peas - 300 grams
- Mint leaves - 15 grams
- Salt - to taste
- Cream 33% - to taste.
Cooking:
From beef, fennel, parsley, onions, carrots, boil the broth, strain. Vegetables are no longer used.
Fry thin slices of bacon until dry.
Put young fresh green peas, green onions, mint into the broth and blend.
Garnish with bacon slices when serving. Serve cream with soup.
All housewives should know about beef. After all, this dish is very nutritious and satisfying. It can be served for dinner at least every day.
Today, in the cookbooks of most housewives, quite a few ways are described on how to cook pea soup deliciously. We will present a recipe with beef and various smoked meats right now. There is no need for you to purchase expensive overseas products. After all, such a soup is made from affordable and simple ingredients.
Pea soup with beef: a culinary step-by-step recipe
If you do not want to invent new ways of cooking first courses, then we recommend making a regular pea soup on beef bone. For it we need:
- split peas - 2/3 cup;
- beef on the bone - about 1.3 kg;
- onion and carrot - 1 large each;
- potatoes - 2 pcs.;
- sunflower oil - 4 large spoons;
- green onion - a bunch;
- pepper, sea salt and other spices (paprika, basil) - use to taste;
- bread toast - serve.
Preparing the Components
How to make pea soup with beef yourself? A step-by-step culinary recipe for this dish requires careful processing of all ingredients. First you need to rinse the beef on the bone and remove all unwanted veins and films from it. Next, you need to sort and rinse the split peas well, and then pour it with cold water (drinking water) and leave it in this state for 2-3 hours.
As for the vegetables mentioned, they should be peeled and chopped. Carrots need to be grated on a sharp grater, and potato tubers and onion heads should be cut into cubes.
Passaging of components
The presented recipe for pea soup with beef requires the use of browned vegetables. After all, with them such a dish turns out to be more satisfying, fragrant and tasty. To prepare such an additive, put carrots and onions in a pan, flavor them with sunflower oil and spices, and then fry for ¼ hour.
cooking soup
How should you cook pea soup at home? The beef recipe calls for a large pot. It is necessary to put meat with a bone in it, pour water (drinking) and boil. During this process, foam should form on the broth. It must be removed with a slotted spoon.
As for the broth, split peas soaked in water should be put in it and boiled for 40 minutes. Next, you need to add potatoes to it and continue heat treatment for another 20 minutes.
After all the steps described in the pan, you need to put the browned vegetables, pieces of boiled meat, chopped green onions and ground pepper. After mixing the components, they must be brought to a boil, removed from the stove, tightly closed with a lid and insisted in this state for about ¼ hour.
How to serve?
Now you know the classic recipe for pea soup with beef. After the first dish is infused under the lid, it must be laid out on plates and immediately served to the household. If desired, sour cream or mayonnaise, as well as self-cooked croutons, can be added to such a rich broth.
Pea soup with beef: step by step cooking with the addition of smoked meats
We talked about how to make a classic pea soup on a beef bone. But sometimes you want to treat yourself to some spicy dish, the preparation of which does not take much time. That is why in this section of the article we decided to describe in detail the recipe for pea soup with beef and smoked meats. This dish is more spicy and flavorful.
So, we need:
- split peas - a full glass;
- smoked beef ribs - about 500 g;
- fragrant bacon - about 250 g;
- carrot - 1 pc.;
- potatoes - 2 medium pieces;
- onion - 2 small heads;
- lavrushka - 3 leaves;
- salt and allspice - use to taste;
- vegetable oil - use at discretion.
Ingredient Processing
With strict adherence to the recipe, you will definitely get a very tasty and fragrant pea soup with beef. How to cook it, we will tell right now.
Before proceeding with the heat treatment of the dish, you should prepare all the components in advance. First you need to clean the vegetables, and then chop them into small cubes. After that, you need to take the bacon and cut it into thin strips. As for smoked ribs, they should only be removed from the package. It is also required to separate and rinse the split peas separately, and then soak them in water for two hours.
Cooking on the stove
Having prepared vegetables, meat products and a bean product, it is necessary to proceed with the heat treatment of the entire dish. To do this, put the smoked ribs in a saucepan (large), pour water (cold) and bring to a boil. After boiling the ingredient for about ¼ hour, you need to add chopped peas to it and continue the heat treatment for another 30 minutes.
After the specified time, the meat product should be removed, cooled and the pulp separated from the bones. Subsequently, it needs to be put back into the pan.
Roasting ingredients
In order not to waste time simply, during the heat treatment of meat and peas, you should fry chopped bacon, onions and carrots. If necessary, you can additionally add sunflower oil to them.
Final stage
After frying some of the ingredients, sliced \u200b\u200bpotatoes, as well as any spices, should be put in the dishes along with pieces of meat. After ¼ hour, bay leaf and previously fried vegetables with bacon must be added to the broth. In this form, the dish should be boiled, and then removed from the stove, covered with a lid and left under it for 10-13 minutes. During this time, the soup will completely absorb the aromas of spices and smoked products.
How should the first course be served at the table?
Pea soup with smoked meats turns out to be much tastier and more aromatic than the one that is made only from meat on the bone. But due to the fact that this dish is too spicy, it is not recommended to use it every day.
After the soup has been infused under a tight-fitting lid, it must be poured into large plates and served immediately to guests or family members. If desired, you can additionally put a handful of crackers or a small spoonful of sour cream into the broth. Also, before serving, fragrant soup is recommended to be flavored with fresh chopped herbs.
Step 1: prepare the peas.
First of all, we cover the countertop with a kitchen towel, put crushed peas on it and sort it out, removing rubbish of any kind, for example, such as pebbles.
Then we move the halves of the grains into a colander and carefully we wash them under streams of cold running water, until clear liquid comes out.
Step 2: soak the peas.
Then we pour the wet peas into a deep bowl, fill it with ordinary running water so that it is 3-4 centimeters above its level, and soaking legumes within 4, and if there is time, then 10 hours. The longer the grains are infused, the faster and better boiled!
Step 3: Prepare the beef.
We don’t waste a minute, thoroughly wash a piece of fresh beef on the bone, dry it with paper kitchen towels, put it on a cutting board and cut off the veins with a sharp knife.
Step 4: Cook the broth.
Then we send the beef to a deep saucepan and fill it with purified water, it is better to regulate its amount to taste, depending on how thick the soup you want to end up with. We put everything on medium heat and after boiling, reduce its level to a minimum.
Using a slotted spoon, remove the gray-white foam from the surface of the gurgling liquid - coagulated protein, and cover the pan with a lid so that a small gap remains. Cook the shank for about 2–3 hours or until the meat starts to fall away from the bone. The duration of the preparation of the broth directly depends on the variety, as well as the quality of the beef, that is, whether it was frozen or not, whether an old animal or a young one is used.
Step 5: prepare boiled beef and broth.
When the meat is boiled, using the same slotted spoon, we move it into a deep, clean bowl and cool near the ajar window to room temperature.
Then we cut it on a clean board into small portions and put it back into the pan with the broth, previously filtered through a fine mesh sieve.
Step 6: Cook Peas.
After the right time, as soon as the peas are infused, we throw them into a colander, rinse them again, leave them in the sink for 4–5 minutes to drain excess liquid, pour them into a saucepan with beef broth, as well as pieces of meat and put on medium heat. After boiling again, cook crushed grains within 45 minutes, 1 hour or until completely soft, as you like.
Step 7: Prepare the vegetables.
While the peas are being cooked, we are working on other important products. Using a new knife, we peel all the vegetables indicated in the recipe, wash them, dry them with paper towels, transfer them to a cutting board and chop them one by one. We cut the potatoes into cubes or slices up to 2.5 centimeters in size, throw them into a bowl of cold water and leave it in it until use, so as not to darken.
We chop the onion into cubes up to 1 centimeter in size, and chop the carrots on a medium or large grater and proceed to the next step.
Step 8: prepare the dressing.
Place a frying pan over medium heat and add a little vegetable oil to it. After a few minutes, we send onion cubes to the heated fat and fry them. 2-3 minutes to transparency, and also a delicate golden crust.
As soon as the vegetable is browned, add carrots to it, cook them together for more 3–4 minutes until the latter is soft, stirring constantly with a silicone kitchen spatula, and remove the vegetable dressing from the stove.
Step 9: Bring the soup to full readiness.
Now we are waiting for the peas to boil well! As soon as this happens, drain the water from the potatoes, put them in a saucepan with the prepared soup and cook 15 minutes. Then add dressing from carrots and potatoes.
We season the already fragrant dish to taste with salt, black or allspice, bay leaf and keep it on medium heat for another 10 minutes. Then turn off the stove, cover the pea miracle with a lid, leaving no gaps, let it brew 7–10 minutes and taste!
Step 10: serve pea soup with beef.
Pea soup with beef insist after cooking. Then, using a ladle, pour it in portions on deep plates, optionally supplement each with crackers, chopped garlic, grated hard cheese, sour cream or cream and serve for dinner as the first hot dish. If desired, along with this yummy, you can put fresh vegetable salads, marinades, pickles and bread on the table. Cook with pleasure and enjoy!
Bon appetit!
It is better not to add salt to the water while cooking beef, it binds meat tissues and makes them more rigid;
Some hostesses put half a teaspoon of baking soda in a pot of boiled peas. They say that this makes it boil faster, but you should be extremely careful when pouring it into the broth, it will definitely foam and may leak out;
Together with spices and salt, you can throw a little chopped parsley, dill, basil, cilantro or green onions into the pan;
The spices indicated in the recipe are considered classic, but if you wish, season the soup with any others that are used during the preparation of the first hot dishes;
Uncrushed peas take longer to cook, about 1 hour 30-50 minutes.
What could be easier than making a simple soup? But for some reason, many housewives do not really like this dish, which is very useful in all respects! But a fresh soup for our stomachs is the very thing!
These are not sausages and dumplings from the store, which our very busy housewives often prefer to feed their families. And it’s not healthy and (I’m not afraid of this word) it’s not tasty at all! So that the stomach is not empty!
Lack of time you say? So I want to convince you that if you approach this issue wisely, then even pea soup with beef can be cooked within half an hour. Interested? Then you are welcome to read the recipe for a wonderful pea soup. It will be tasty and healthy and satisfying! We will cook on the stove in a saucepan.
Taste Info Hot soups / Pea soup
Ingredients for 2 servings
- Beef - 200 grams;
- Purified water - 1 l;
- Peas - 50 grams;
- Potato - 1 tuber;
- Onion - 1 head (small);
- Carrots - 1 root vegetable;
- A mixture of peppers - to taste;
- Salt kitchen - to taste;
- Turmeric - 0.5 teaspoon;
- Bay leaf - 1-2 pieces;
- Vegetable oil - 2 tablespoons;
- Butter - 20 grams.
How to cook classic pea soup with beef in a saucepan
We reveal the first secret of instant pea soup with beef.
Most likely, it is no secret to anyone that beef is not chicken and it does not cook as quickly as we would like. So, if you have planned beef soup for tomorrow, then you need to take care of it today. Don’t worry, you don’t have to do anything complicated, just in between times put a saucepan with meat on the fire and cook the broth. Boil the broth for 50 minutes, remove the foam so that the broth is transparent and tasty.
Thus, the first, time-consuming workpiece will already be ready!
Our second clue concerns peas. As you know, if you do not know the secret, then you can cook it for a long time, this does not suit us, and therefore we use the following secret.
In order for the peas to boil quickly and efficiently, it must be washed, then poured with a small amount of water (to cover) and add a teaspoon of baking soda. Mix and leave for an hour. Then drain the water and rinse the peas well.
That's all the tricks! Now let's start cooking delicious pea soup, mark the time.
We put a saucepan with broth on the fire (we take out the meat beforehand) and pour the peas already prepared in advance into it. It starts to cook, and in the meantime we move on. We clean the potatoes and cut them into small cubes.
After the peas boil for 10 minutes, add the potatoes along with the bay leaf and carrot slices. We close the lid, increase the fire so that it boils faster, then screw it on and go to prepare the following ingredients.
Peel the onion and chop it as small as possible. Using a housekeeper's knife, remove the top layer from the carrot, after which we rub it on a fine grater.
Pour vegetable oil into a heated frying pan, add butter and spread onions and carrots for easy sautéing. We cover the pan with a lid, so the process will go faster, 5-6 minutes and the vegetables are ready to go to the soup. Salt and pepper to taste, add turmeric.
We immediately cut the beef in portions and send it to the soup. Together with vegetables, let it boil for 5-7 minutes. And here it is, fragrant, rich pea soup with beef meat is ready to delight our stomachs!
When serving, sprinkle with finely chopped dill.
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