I propose to cook a simple pea soup with beef. I just love pea soups, but often there is no possibility to cook them. One day, after cooking some salad, more than half a can of peas remained, and I came up with this quick recipe. My soup with canned green peas does not take much time. The secret of speed - finely chopped and pre-fried meat, like beef stroganoff.
The soup turns out to be thick, fragrant and nourishing, I would even say, very similar to ratatouille. Canned green peas can be replaced with frozen peas, it also boils quickly.
I also advise you to cut white bread into cubes and dry them in the oven or in the pan - a classic addition to this first dish, and in addition to the croutons you can dry thin slices of smoked bacon in the oven. In general, let go of fantasy in flight, the more add-ons, the more delicious it will be!
- Cooking time: 45 minutes
- Servings: 4-5
Ingredients for quick pea soup with beef
- 350 g of beef tenderloin;
- 1 large onion;
- 2 celery stalks;
- 1 carrot;
- 1 tomato;
- 1/2 jars of canned peas;
- 2 tablespoons black pitted black olives;
- 4 potatoes;
- 2 tablespoons of olive oil;
- 2 bay leaves;
- 1 teaspoon ucho-suneli;
- a bunch of dill;
- salt, pepper.
Method of cooking quick pea soup with beef
Cut the onion into cubes. Heat olive oil in a saucepan. We send the onion to the heated oil, immediately sprinkle with a pinch of salt so that it gives juice.
Celery stalks are also diced, add to the pan to the chopped onion.
Wash carrots thoroughly, peel, three on a large vegetable grater and put in the pan after the celery and onion.
Fry vegetables on fairly high heat until the onion turns golden. Vegetables will significantly decrease in volume - this is a classic vegetable zazharka for soups.
Cut the beef into narrow thin slices. Meat is convenient to cut across the fibers. Add chopped beef to roasted vegetables.
Fry the meat with vegetables, add diced tomato, put the bay leaf, pour in the choi-suneli.
Fry meat with tomato and spices for a few more minutes so that the beef is soaked with flavors.
Add in a saucepan potatoes cut into small cubes.
The peas are thrown back on the sieve to let the liquid flow. Put the peas in the pot.
Pour hot water, sprinkle to taste table salt, and pepper black pepper.
Close the lid tightly, cook on quiet fire for 40 minutes. A few minutes before the end of cooking, add finely chopped dill and chopped black olives.
Immediately serve. Enjoy your meal. Quick pea soup with beef turns out so satisfying that you can do without a second!
Everyone is used to cooking soup from dried peas, which you must soak for the night, and then cook for about an hour. Of course, any pea soup will come in handy, but when it can be cooked quickly, it is almost a holiday!
