Pea soup with stew

Name: Pea soup with stew
Total time: 4 h
Yield: 4
Ingredients: 1 cup Yellow peas; 3 Carrot; 1 Bulb onions; 335 g Stew; 1 tablespoon Turmeric; to taste Salt; to taste Ground black pepper; to taste Parsley; 1 L Water; 3 tablespoon Vegetable oil

Hearty, hearty soup prepared in the traditions of Russian cuisine. I won’t say that my family loves pea soup very much, but sometimes I make it. I cook it without potatoes, it’s easier on the stomach. But if anyone can’t imagine soup without potatoes, they can make it with potatoes. Potatoes don't ruin the soup. I definitely add turmeric, it improves color and adds aroma, but curcumin also has a lot of beneficial properties. And, of course, you need to cook pea soup in the oven. It takes longer than on the stove, but the reward for patience will be a fragrant, satisfying and tasty soup.

78

2311

Autumn Wilson

Recipe author

Calories

618kcal

Protein

25g

Fat

40g

Carbs

35g

*Nutrition per serving

Ingredients

Servings: 4

1cup

3

1

335g

1tablespoon

to taste

to taste

to taste

1L

3tablespoon

Step-by-step preparation

Cooking time: 4 hr

STEP 1
Ingredients
STEP 2
Wash the peas and soak in water for 6-8 hours.
STEP 3
Peel and cut the vegetables.
STEP 4
Mash the stew with a fork
STEP 5
Pour a little vegetable oil into a thick-walled cast iron pan. and throw in the turmeric so it will release its aroma.
STEP 6
Then add the chopped vegetables and lightly fry them.
STEP 7
Lastly, add the stew and heat through.
STEP 8
Place the peas in a ceramic cast iron pot.
STEP 9
Add vegetables with stew. Salt and pepper. Mix.
STEP 10
Add hot water.
STEP 11
Place the pot in the oven and cook the soup. Peas take a very long time to cook. For me it took 2 hours to boil and then cooled in the oven for about an hour.
STEP 12
The soup turned out incredibly tasty, patience was rewarded.
STEP 13
Chop parsley leaves into each serving.

Comments on the recipe

Alyona

04.09.2023

4.8

My husband asked me to make pea soup with stewed meat; he really loves such soups. I soaked the peas in the morning and let them sit for 6 hours. The soup turned out to be very tasty, aromatic, with a velvety texture, and is quite easy to prepare. I especially liked simmering the soup in a pot in the oven. Of course, it cannot be compared with a Russian stove, but still the taste of this soup is very special, so familiar, cozy, homely. By the way, I didn’t add turmeric, I just forgot, but even without it the soup looks very appetizing. I recommend the recipe, many thanks to the author!

Ira

04.09.2023

4.5

Maslova Tatyana, what a delicious and healthy soup you made! Thank you for the advice on the correct use of turmeric in oil, but I usually soak the peas themselves at least overnight, or even for a day, in water, this is much more economical both in terms of cooking time and energy consumption. Thank you very much for the recipe!