Classic pea soup with yowlberry recipe. How to make pea soup with yalovichina. Video recipe for making pea soup with veal

Preparing pea soup with cowberry is not difficult, because the process is gentle on the skin.

Ingredients:

M'yakush yalovichini - 400 gr.;
Dry peas - 1 bottle;
Medium-sized carrots 1 pc.;
Cybula ripchasta - 2 middle heads;
Medium size potatoes – 4 pcs.;
One large or two small bay leaves;
Crepe, parsley - greens;
Strength behind the relish;
Roslinne oil.

For those who don’t know how to cook pea soup with veal, here are some recipes that, by following them, can quickly master this process.

Brown power over peas

Pea soup with veal and herbs from Finnish cuisine. However, it is also popular in other countries, due to the high savoriness and richness of the ingredients. Peas themselves are a low-calorie product. One hundred grams contain only 55 kilocalories. Boiled pork has even more calories - 60 kilocalories. I can survive both fresh and dry peas. Both types are, however, harmful to the human body, and more dried carbohydrates are stored in the warehouse, and their calorie content becomes 298 kcal per 100 g of product. People who are guilty of greed are guilty of eating peas from the dead. A lot of different herbs are prepared from this product, but the most popular is pea soup with cowberry, the recipe for which can be found on the Internet.

If you compare this vegetable with other crops, then the amount of protein in one crop is higher than in other crops. Its composition is similar to meat protein and contains cinnamon amino acids. It has a lot of ascorbic acid, starch and zucchini. Plus, peas are a rich source of vitamins C, PP, B, A, carotene and cellulose. This vegetable crop is in first place behind nickel and there are all records for the presence of such elements as saliva, boron, potassium, magnesium, calcium, copper. If you want to prepare pea soup from veal, the recipe with photo will help you get all the ingredients right, moreover, during the cooking time, all the essential vitamins and microelements will be preserved.

Ingestion of peas has a positive effect on the cardiovascular system, controls rhubarb in the blood, which is especially useful for people who suffer from blood diabetes, because they contain glucose and sucrose, which are directly absorbed into the blood and in this process there is no need for received insulin. As a result of the survival of the peas, there are no shortages of profit every day.

How to prepare pea soup with yowlberry?

Take the peas from the beginning and wash thoroughly in cold water. You can use it several times, because the product may accumulate sawdust during the storage process. Place the well-cooked peas in a bowl and cover with water for two years until they swell. Wash the yalovichina, collect the spilt and live, put it in a saucepan, add salt, bay leaf, then cover with cold water and cook until ready for about two years.

Remove the finished cowhide from the pan and cut into small pieces. You need to strain the broth and then place it in a new piece of yalevichina. Peel the skins of the potatoes, mash them, cut them into small cubes and place them in boiling broth. Add soaked peas to the potatoes.

The next step is preparing the lubricant. For this purpose, the carrots and carrots must be peeled and washed. Grate the carrots into the middle third, knead the carrots finely. Place all the vegetables in a frying pan, then pour some oil into it and brush well. The frying is added to the soup five minutes before it is ready. So just do it with the greens, first cutting them finely.

If you have any favorite seasonings, they can also be added to the soup. Obov'yazkovo should taste the herb and determine whether there is enough salt in it. Anyhow, please add. In addition, pea soup with cowberry can be prepared in a multicooker. To be more specific, you can quickly check out the recipe for pea soup with cowberry and photo.

Pour the soup into deep, hot plates. Serve it with bread or crackers, which can be placed directly on the plate in front of the hedgehog so that the stench does not get wet.

Delicious, rich pea soup with meat is a wonderful way to indulge in fresh herbs. Cook the soup for a long time, it’s better to soak the peas overnight, so it’s better to boil. For these reasons, it is better to choose split peas rather than whole peas for soup. Green peas are great for pea soup-puree or as a side dish.

This herb is not for a happy day, so why not cook it in meat broth. The photo recipe is transferred to Vikoristannya Yalovichina. With such success you can prepare pea soup with chicken, turkey, pork or lamb.

For a rich soup, you can pick the edge of the cowhide, the ribs or the pulp on a brush.

recipe for pea soup with yalovichina

Ingredients:

1.5-2 bottles of yellow split peas,
300-500 g yalovicini,
2 liters of water,
5-6 pcs. potatoes,
1-2 carrots,
middle cibulin,
2 tablespoons of rosemary oil,
black pepper,
2 bay leaves,
bread, herbs, sour cream for serving.

Preparation process:

After soaking the peas, rinse them off. Rinse the meat with water, place in a saucepan up to the peas. Fill it with water and set it on fire. When the water boils, remove the heat and reduce the heat to minimum. At this stage you can add roots (celery, parsley) and peppercorns. Add the bay leaf to the end of the broth, otherwise the broth will be bitter.

Cook the meat and peas for about 2-2.5 years, the rest will be well cooked.

A few days before it’s ready, add salt to the broth and discard the roots. As soon as it appears, take off the whole hour.

One hour in advance, prepare the fry with grated carrots and chopped shredded cabbage. Sauté the vegetables on olive oil until ready.

Remove the meat from the broth, cream it with brushes (as needed) and cut into portions.

Add peeled and cut potatoes into pea soup. This is where you send the cooked meat and vegetables. Cook the soup until the potatoes are ready.

Porada: While the potatoes are cooking, you can prepare aromatic croutons and croutons. Cut the loaf into skewers, cut the crust and trim into squares. Place the chasnik sliced in a frying pan, pour in the olive oil and heat 2-3 hvilini. Using a fork, pull out the chasnik and in the aromatic oil, brush the cubes of the loaf of bread until golden brown, stirring often. Since croutons can easily burn, do not go near the stove.

When the potatoes are ready, check the broth for taste, add salt if necessary and add a bay leaf. Turn on the gas for a few seconds. Let the soup sit for 5-10 minutes under the lid and pull out the bay leaf.

Pour pea soup with meat into plates, add fresh herbs to the side of the plate. As an option, serve with sour cream and chasnik croutons.

For the sake of preparation:

At the hour of soaking, add soda to the water - this will change the hour of cooking the peas. After soaking, it is necessary to drain the water, but it is best to rinse the beans.

It is very important, sir, that the peas can be boiled faster, since they should not only be soaked in water, but during the cooking process, pour about 1/2 of a bottle of cold water into the saucepan several times.

You can replace some of the meat with smoked meats - pork ribs or chicken komilka.

If you can’t prepare croutons, buy wheat croutons with bacon relish.

It is the responsibility of all gentlemen to know. This kind of grass is even more alive and sieve. You can serve it for lunch any day.

Today, most cookery books describe a variety of ways to prepare pea soup deliciously. Let’s present the recipe for yowl and cured smoked meats right away. There is no need for you to buy expensive overseas products. It’s best to make this soup from accessible and simple ingredients.

Pea soup with cowberry: culinary recipe

If you don’t want to come up with new ways to prepare fresh herbs, we recommend making the original pea soup with a veal brush. For this we need:

split peas – 2/3 of a bottle;
cowhide on a brush - about 1.3 kg;
cibulina and carrot - 1 great piece each;
potatoes - 2 pcs.;
Sonyashnikova Oliya – 4 large spoons;
green cibula - a bunch;
pepper, sea salt and other spices (paprika, basil) – taste for relish;
Bread croutons - serve to the table.

Preparation of components

How can you make pea soup from cowhide yourself? This simple culinary recipe for this herb uses a thorough mixture of all ingredients. To make the cob, rinse the beef on a brush and remove all the unwanted veins and liquids from it. Next, you need to thoroughly sort and rinse the split peas, and then pour in cold water (drinking water) and leave in this way for 2-3 years.

Now before telling the fortunes of the sheep, clean and detail their traces. You need to grate the carrots on a hot grater, and cut the potato bulbs and cibulin heads into cubes.

Passing of components

The recipe for pea soup with cowhide is based on the oatmeal vikoristan of vegetables that are sautéed. Even with them, such herbs come out juicy, aromatic and tasty. To prepare a similar additive, place carrots and cibulins in a frying pan, brush them with olive oil and spices, and then brush them for ¼ year.

Gotuemo soup

How should you cook pea soup in your home? The recipe for cowhide comes from a great casserole. You need to add the meat with a brush, add water (drinking water) and boil. After this process, a foam may appear in the broth. Remove the traces with a slotted spoon.

Before adding the broth, soak split peas in water and cook for 40 minutes. Until then, it is necessary to add potatoes and continue the thermal processing for another 20 minutes.

After all the described actions, you need to add sautéed vegetables, pieces of boiled meat, shredded green broccoli and ground pepper to the saucepan. Once the ingredients have been mixed, they must be brought to a boil, removed from the stove, tightly covered with a lid and left for about a year.

How to serve?

Now you have a classic recipe for pea soup with cowhide. After the first herb has infused under the lid, it is necessary to divide it into plates and immediately serve it to the household. When making the broth so rich, you can add sour cream or mayonnaise, as well as homemade croutons.

Pea soup with yalovichina: porokov preparation with addition of smoked meats

We talked about how to make classic pea soup on a yowl brush. Sometimes you want to treat yourself to some spicy herb that doesn’t take too long to prepare. In this section of the article we wanted to describe the recipe for pea soup with yavych and smoked meats. This herb comes out more bitter and fragrant.

Father, we need:

split peas - a full bottle;
smoked yalovichi ribs - about 500 g;
aromatic bacon - approximately 250 g;
carrot – 1 pc.;
potatoes - 2 medium pieces;
cybul ripchasta - 2 small heads;
bay leaf - 3 leaves;
with salt and fragrant pepper - sip on the relish;
Roslinne butter - vikoristovvati na rozsud.

Processing of ingredients

If you strictly follow the recipe, you will get a very tasty and aromatic pea soup with veal. How to prepare it, we will know right away.

Before you begin the thermal processing of the herb, you must first prepare all the components. For the cob, you need to peel the vegetables, and then shred them into small cubes. After this you need to take the bacon and cut it into thin strips. If the smoked ribs are removed, no trace of them will be removed from the packaging. You also need to thoroughly sort and rinse the split peas, and then soak them in water for two years.

Cooking on the stove

Having prepared vegetables, meat, and legume products, it is necessary to begin thermal processing of all herbs. To prepare the smoked rib, place it in a (large) saucepan, add water (cold) and bring to a boil. After boiling the ingredient for about 1/4 of a year, until required, add split peas and continue thermal processing for another 30 peas.

After the designated time, drain the meat product, cool and squeeze the pulp into brushes. This year you will need to put it in the pan again.

Lubrication of ingredients

So as not to waste too much time, during the thermal processing of the meat and peas, start brushing the sliced bacon, broccoli and carrots. If necessary, additional oil can be added to them.

Final stage

Having coated some of the ingredients, add chopped potatoes, as well as any spices, to the dishes. After 1/4 year, you need to add a bay leaf to the broth and first coat the vegetables with bacon. For this look, boil the herb, and then remove from the stove, cover with a lid and leave under it for 10-13 minutes. During this hour, the soup will absorb the aroma of spices and smoked vegetables.

How to properly serve fresh herbs to the table?

Pea soup with smoked meats comes out richly juicy and aromatic, without the need for meat on a brush. However, because this herb is too spicy, it is not recommended to consume it today.

After the soup sits under the crust, which sticks tightly, it must be poured into large plates and immediately served to guests and family members. For the broth, you can add a little bit of crackers or a small spoonful of sour cream into the broth. It is also recommended to brush the aromatic soup with fresh chopped herbs before serving.

Pea soup is a tasty herb that can be prepared in many different ways.

In this case, it’s time to go out in a new way.

Pea soup with yalovichina is especially aromatic, rich and rich.

Pea soup with cowberry - basic principles of preparation

The main ingredients of pea and yowl soup are yowl meat and the peas themselves. Any piece of meat is suitable for preparing the pasta. Let's make the Viyshov soup rich, with a concentrated broth, best to take the place with fat streaks and ribs. For baby pea soup, use the pulp. You can also cook minced yowl and smoked yowl ribs.

Rinse the meat and boil until cooked, then cut it and add broth to the process.

Peas are mostly dried: whole or split. Rinse them first and soak them for a few years - this will speed up the process of cooking the peas and keep them tender and soft. You can also use green peas for preparing pea soup with cowberry: fresh, frozen, canned. In this case, the taste of the soup will not be so savory, but it will be more savory and tsikavim.

Dodatkovo put vegetable paste in the soup, mainly from tsibulі and carrots. There are also recipes where tomatoes, licorice peppers, celery, and leeks are added to the garnish.

To make the soup more rich, add finely chopped potatoes, if you want the herbs to come out even more tasty without it.

Season the spices at a minimum quantity, add black and white pepper just until salty. Fans of spicy herbs can add chasnik chili pepper.

Serve pea soup with cowhide, fresh herbs and breadcrumbs.

Recipe 1: Pea soup with cowhide

700-800 g of yowl on a brush.

180 g dry split peas;

Five potato bulbs;

Salt, add pepper;

Oliya for lubrication.

1. Pour three liters of cold water into a large saucepan and then thoroughly rinse the meat. Let it boil, remove the foam, add a little salt. Cook the meat until ready. Depending on the time of preparation, it depends on the size of the clothes and the age of thinness, and the boil will go from one year to another.

2. Once the meat is ready, the broth is processed.

3. Add split peas to the broth and cook over low heat for about 20 minutes until softened.

4. Take an hour to peel the potatoes and cut the bulbs into small cubes. The carrots are wobbly in the middle third, the cibulin is trimmed, the meat is firmed from the brush and cut into shreds.

5. Place the fish in a frying pan with olive oil, fry a couple of quills until golden brown, add carrots and meat. Pour a third of the bottle into the broth, stirring out the ingredients, lightly adding salt, until ready.

6. Add potatoes to the mashed peas, cook after boiling 5 chickens, then add the vegetable fry with meat.

7. We try the pea soup with cowberry for taste; if there is not enough salt, we add some herbs.

8. Season the soup with a mixture of peppers and add chopped herbs. Cook for 3 to 8 chickens at once until the potatoes are ready.

9. Before serving, let the grass sit for about an hour.

Recipe 2: Pea soup on cowhide broth with smoked chicken

3 liters of cowhide broth;

300 g peas;

A piece of smoked chicken;

Three chaplets for the watchmaker;

Tsibulya, carrots - 1 piece each;

Crackers for serving;

Salt, greens, Oliya sonyashnikova.

1. Fill the soaked peas with cold water for two to three years. After an hour, the beans are drained, the beans are rinsed again and placed in the boiling broth. Cook with the crust tightly closed over low heat for 30 minutes.

2. The cibulin is peeled and trimmed, the carrots are shaky on a fine grate, the vegetables are lubricated until they have an appetizing blush.

3. Add aromatic frying until the peas are ready, add salt, spices, and chopped herbs.

4. After 5 minutes of cooking, add smoked chicken to the soup, cut into small pieces.

5. Cook 2-3 more hvilini, remove the soup from the fire.

6. Serve pea soup with breadcrumbs grated with a fine bowl. If there are no ready-made breadcrumbs, you can dry the bread into cubes in the oven.

Recipe 3: Pea soup with cowhide and tomatoes

Pivkilo yalovich ribs;

200-220 g peas (preferably split);

Three potatoes;

Three great tomatoes;

Chasnik and spices for relish;

Roslinna Oliya;

Leaves of crops and parsley.

1. Cut the ribs along the sides of the brush. Place them in a frying pan, having first heated a small amount of oil on it. Lightly coat the sides with a strong heat so that the curd accumulates and the meat itself does not soak up the juice, in this way the cow will lose the juice in the middle.

2. Place the greased meat into a saucepan, pour in two liters of dill, and boil the meat for 30-40 minutes.

3. Add peas, cook 20 hvilins.

4. Add peeled and cut into small cubes potatoes, add some spices and relish, mix. Cooking until the potatoes become pulp.

5. After an hour in a frying pan, after the ribs have been greased, brush the trimmed sirloin until soft, add finely chopped tomatoes. Lightly salt the frying, extinguish until ready, at the very end of cooking, add additional spices and finely chopped greens.

6. Place the tomato fry into a saucepan until all the ingredients are ready, boil the soup for a couple of chickens as needed, add more salt, add a bay leaf.

7. Turn on the gas and pour the soup at the plate.

Recipe 4: Pea soup with cowhide and fresh peas

450-500 g yalovicini;

Tsibulya, carrot;

Three-chotiri potatoes;

Vershkov oil;

Sweet pepper;

Salt, spices;

350-400 g of fresh green peas.

1. Rinse the meat with two liters of water, and cook the cow until tender. After this, the meat is removed, cooled and cut into small cubes.

2. For strained broth, add chopped potatoes, chopped meat, add salt and spices. Cook for 10-12 hvilins.

3. In a small frying pan, grease the trimmed salmon until golden brown, grate the carrots and cut the pepper into strips. Pour some broth or water into the broth and simmer until the vegetables are ready.

4. Place fresh green peas in a saucepan with meat and potatoes. Cook for 5 hvilins.

5. Add the frying, stir, add salt until it tastes as needed.

6. Bring the soup to a boil, turn off the gas.

Recipe 5: Pea soup with cowberry

500 grams of cow ribs;

300 g peas;

One or two stems of leek;

200 grams of bacon;

Two small cibulins;

Greens, spices.

1. Place the peas in a bowl, rinse them, and fill them with water for 6 years - if they are round, and for 2 - if they are chunky.

2. Pour in the peas, carefully wash the peas and transfer them to a saucepan for boiling soup.

3. Pour in approximately 2.5 liters of water, boil the peas until soft.

4. Remove the skin from the smoked short ribs, add the smoked veal meat to the brushes and cut into pieces. Half is added to the peas, the other half is reserved for serving.

5. Coat the oil with finely chopped zucchini and leeks, as well as shredded carrots. Transfer the fry to the soup.

6. Cook the soup for about 10 minutes, add spices and salt, stir, remove the pan from the fire.

7. Pour the soup for 15 minutes, then puree it with a blender.

8. Bring the pea soup to a boil and place on plates.

9. Add smoked cowhide to the soup and brush the plate with bacon.

10. Decorate the greenery.

Recipe 6: Pea soup with yowl meatballs

400 grams minced cowhide;

400 grams of potatoes;

Morkva, tsibulya;

200 g peas;

Spices, salt, green onions.

1. Fill the peas with two liters of water before soaking and place the pan on the fire.

2. While the peas are cooking, finely chop the cibul and grate the carrots until soft.

3. Add potatoes until peas are ready, cut into cubes and fry. Cook for 5 hvilins.

4. Form small meatballs from well-ground yowl minced meat and place in boiling soup.

5. Add salt and spices, cook 7-8 chickens.

6. Serve sprinkled with rings of green cibul.

Recipe 7: Pea soup with cowhide in a multivartsi

Added yalovicini to brushes;

2-3 potatoes;

A bottle of split peas;

Carrot, cibulina;

Greens, olive oil, salt, spices.

1. Using the “Frying” mode, bring selected vegetables to softness: red and carrots. Place the roast on the side.

2. Rinse the meat in a bowl and fill it with dill. Cook for 1 year in the “Soup” mode.

3. The meat is removed, the brushes are removed, and the pulp is cut into cubes.

4. Process the broth and rinse the bowl.

5. Pour the broth into a clean multi-bowl, add peas, chopped potatoes, fry, meat, spices and salt.

6. Ready, having set the Gasinya mode, 1.5 years.

7. 10-15 before the sound signal, the greens are added.

To prepare the soup, you vikorista veal ribs, select the meaty parts. When choosing, pay attention to the color and smell of the meat. The ribs are responsible for a slight unobtrusive smoky aroma, and the color is responsible for the appearance of veal.

If you are cooking with fresh meat, use either chilled or steamed yowl. The soup made from such meat is especially tasty.

To ensure that the peas are soft and not boiled when boiled, add salt to the soup at the end of cooking.

To speed up the cooking process, soak the peas as quickly as possible.

If you put tomatoes or tomato paste in the sauce, then it is best to add the roast to the soup as a matter of principle. Tomatoes also speed up the cooking process of legumes.

As you like, after the peas have boiled in the puree soup, add a third of a spoonful of soda.

When preparing pureed soups, you can refine all the ingredients, or puree only peas and vegetables, and reserve the veal for serving.

If you put bay leaves in the soup, remove them after 10-15 minutes of steeping, otherwise, instead of a light aroma, remove the soup with its characteristic bitterness.

A scoop of grated processed cheese, placed on a plate before serving, adds a soft, top-shelf aroma to the pea soup with yavychkin.

At the end of cooking, add the following details: sausages, smoked sauerkraut, to give the herb a special piquant relish.

Fresh herbs, served before the soup is ready, add freshness and flavor.

Particularly tasty pea soup with cowhide, homemade croutons and croutons.

In my opinion, pea soup with cowhide broth This is the best alternative to all pea soups. It’s not easy to cook at rich, distant cafes. I already noted a long time ago what is on the menu, which is requested very often, literally through one. I think that you marked yourself not only for others, but for yourself. And the axis is a paradox, I wonder why the sir is not ready to go home, perhaps respecting this folding grass. I sing to you, there is nothing complicated here and today you yourself are moving into it. Let's prepare a delicious pea soup with cowhide broth.

Preparation

When choosing meat at the market or in the store, don’t worry, if the brush is too big, you won’t be able to get rid of it. The axis and I added a great weight to the bloody knuckle. We pass the yowl under running water, carefully picking out the corners of the brushes after chopping the meat. We strengthen the brush from the main scrap, removing sufficient pulp from the brush.

Place a brush of meat in a large saucepan and fill it with cold water so that the water completely covers it. We put it on high heat, we check, once we boil the broth and carefully, carefully remove the foam, several times. Then add a little salt, change the heat, cover with a lid and let it cook for 50-60 minutes in a dry veal until the meat comes out of the skin.

While the meat is cooking, prepare the peas. It is especially more suitable for me, the very thing I buy most often. We skip the peas, select the mixture and spittle that is left over, and then fill it with water, maybe a little warm. We rinse the potatoes under cold water, peel the skins and rinse with water again. Then cut it into strips and fill it with water so that it does not darken.

Oh, all right, and that’s it, the preparation is finished. Pour into plates and serve savory, aromatic pea soup on the table. Delicious!

warehouses

700-800 g - yalovich meat brush;
1 bottle – peas;
5-6 pcs – potatoes;
1 pc – tsibula ripka;
1 piece – carrot;
Salt, spices, bay leaf, herbs - to taste.