Green pea soups always look brighter and have their own unique flavor. Depending on which recipe you choose, the soup can be made very light or, conversely, hearty and rich.
It is necessary
-
- For the first recipe:
- fresh green peas;
- mutton;
- onion;
- tomatoes;
- potatoes;
- garlic;
- bay leaves;
- salt;
- pepper.
- For the second recipe:
- frozen peas;
- frozen vegetable mixture;
- onion;
- paprika;
- vegetable oil;
- potatoes;
- seasoning for soup;
- pepper;
- salt;
- noodles;
- greens;
- sour cream.
- For the third recipe:
- fresh green peas;
- meat broth;
- onion;
- celery;
- potatoes;
- smoked sausages;
- bacon;
- thyme;
- black peppercorns;
- bay leaves;
- cloves;
- parsley.
Instructions
Step 1
For a hearty meal, prepare your soup as follows. Rinse and sort through 300 grams of fresh green peas. Put 500 grams of lamb in a saucepan with water and cook for 20 minutes on the lowest heat, skimming as needed. While the meat is cooking, peel 2 medium onions and chop into strips. Transfer the onions and green peas to a saucepan. Scald 4 fresh tomatoes with boiling water and remove the skin from them, chop. Peel and rinse 400 grams of potatoes, cut into small cubes. 15 minutes after placing the peas, add the tomatoes and potatoes to the saucepan, season the soup with 3 minced garlic cloves, a few bay leaves, and salt and pepper to taste. Continue cooking until the potatoes are tender.
Step 2
Make a light green pea soup. To do this, defrost 200 grams of vegetable mixture and 300 grams of peas. Chop one large onion finely and fry it until dark golden in vegetable oil in the saucepan in which you will cook the soup. Sprinkle the onion with two teaspoons of paprika and cover with water to prevent it from burning. Cut 2 potatoes into cubes and add to the onion. Let it simmer for a bit and sprinkle with your favorite soup seasoning and pepper, and season with salt. Then add enough noodles and cook until tender. Garnish with chopped herbs and serve with sour cream.
Step 3
Another version of the green pea soup is more spicy and savory. To prepare it, put 400 grams of fresh green peas in a saucepan and cover with 500 grams of rich broth, add about one liter of water and put on fire. While the broth is boiling, peel two onions, chop and transfer to a saucepan. Chop 3 celery sticks, chop 2 peeled potatoes, dice 2 smoked sausages and 150 grams of bacon. Put celery, potatoes, sausages and bacon in the boiled broth, reduce heat to low. Season the soup with a pinch of thyme and three black peppercorns, cover the pot and cook until the soup is thick. A few minutes before the end of cooking, add 3 bay leaves and 2 cloves. Pour the soup into bowls and garnish with chopped parsley.
