Food and drinkRecipes

Pea soup with beef and mushrooms

Peas are a valuable food product, it contains more than 5% of proteins, many different vitamins and microelements (especially potassium and phosphorus). Peas have not only nutritional, but also medicinal properties. In 4-3 centuries BC peas began to use the ancient Greeks. Later he became famous in China and India. But only in the middle of the 11th century peas were ubiquitous in England. The first in Europe began to grow Dutch peas , then the British, followed by the French and Germans. In our time, India and China are leaders in the production of green peas, Canada, France and Russia are dry. He is given a decent place in cooking, they make soup from him with beef and porridge, make noodles or bake pancakes and pies, even cook jelly and make cheese.

Recipe 1

A great recipe for pea soup with beef and pearl barley. For the preparation of products necessary:

  • 0.5 kg of stewed beef.
  • ½ liter of broth brewed from beef bones.
  • 1 ½ liters of water.
  • ¾ cup of peas.
  • 1/3 cup of pearl barley.
  • 1 onion, cut option.
  • 6 carrots cut into cubes.
  • 4 stalks of celery, cut into cubes.
  • 1 parsnip or sweet potatoes, cut into cubes.
  • Salt.
  • Pepper.

Slice the beef and place in a saucepan with broth from bones and water. How to boil, carefully remove the scum. Thoroughly, washed with a method of decantation and soaked (in different bowls) in cold water, peas and pearl rump. Withstand for 3 hours, the water is drained and thrown into a boiling broth. Add the remaining ingredients. After the soup boils, cook on low heat. After 3 hours, a pea soup with beef will be ready.

Recipe 2

This is an excellent pea soup with beef. For 6 servings of soup, the following ingredients should be used:

  • 400 g of dried peas.
  • 1 ½ liters of water.
  • 6 carrots, clean and cut into circles.
  • 1 kg of beef, pre-cut into cubes and fry.
  • ¼ teaspoon of pepper.
  • Vegetable oil is optional.
  • 1 onion, cut option.
  • 4 cloves of garlic, cut very finely.
  • 280 g of canned beans (optional).
  • A few slices of bacon (optional).
  • Green parsley.

Sort and wash peas. In the pan, put all the ingredients, pour them with water. Cover and continue to cook on very low heat hours 9-10 or until the peas and beef are ready. At the very end of the cooking, add onion, garlic, canned beans and bacon if desired. In order to save time, soup can also be cooked successfully in a pressure cooker. The pea soup is served with beef with parsley sprigs.

Recipe 3

For this recipe, Portobello mushrooms (the trade name of large champignons) will be needed. This pea soup with mushrooms should be eaten with croutons. For soup you need to prepare the following products:

  • 2 cups of green peas.
  • 9 glasses of water
  • 2 onions, cut into cubes.
  • 2 carrots, cut into cubes.
  • 2 stalks of celery, cut into cubes.
  • A pinch of basil.
  • 1 tablespoon of green tarragon leaves (tarragon).
  • 4 tablespoons olive oil.
  • 3 cloves garlic, for the soup cut into very finely.
  • 1 clove of garlic for toast.
  • ½ lemon (juice and peel).
  • 500 g of Portobello mushrooms (without legs), cut into cubes.
  • Chopped red pepper.
  • 1 leaf of laurel.
  • Chopped black pepper.
  • 2 teaspoons of sea salt.
  • Grated Pecorino (Italian cheese made from sheep's milk) is optional.

Put the carrots, onions, garlic a little olive oil in the sauté pan, stew until soft for 5 minutes. Add peas, greens, lemon juice, zest and water. Reduce the heat, cook until the peas become tender, for 35 minutes. Add 1 ½ tablespoons of salt, boil for another 5 minutes. Pull out the bay leaf. Brew to the desired density. For croutons stale bread cut into large slices, lightly moistened with olive oil, fry in the oven at 200 oC until crisp. Take out of the oven and immediately rub garlic. Fry the mushrooms in olive oil for 10 minutes, mix with ½ teaspoon of tea leaves, when they are ready, add to the soup. Served soup with croutons and grated cheese Pecorino.

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