Pea soup with veal
8 servings
60 minutes
The soft taste of veal without aggressive smoked meats, but with a beautiful set of herbs. Recipe by Vyacheslav Kazakov, chef of the Hands restaurant.
1
Soak the peas in cold water for 12 hours beforehand.
- Green dry peas: 800 g
2
Pour water over the veal brisket, onion, and carrot, and boil the broth. Strain the finished broth.
- Veal brisket: 600 g
- Onion: 200 g
- Carrot: 200 g
- Veal broth: 5 l
3
Add peas, peeled potatoes, and onions and carrots sautéed in butter to the veal broth, and cook until ready.
- Green dry peas: 800 g
- Potato: 600 g
- Onion: 200 g
- Carrot: 200 g
- Butter: 100 g
4
Blend the soup in a blender, strain it, and add salt to taste. Cool the boiled brisket and slice it thinly.
- Salt: 7 g
5
Peel the tomatoes and cut them in half.
- Tomatoes: 1.2 kg
6
Sprinkle each half of the tomato with salt, powdered sugar, thyme, and garlic, drizzle with olive oil, and bake at 90 degrees for 30-50 minutes.
- Salt: 7 g
- Powdered sugar: 15 g
- Thyme: 5 g
- Garlic: 10 g
- Olive oil: 28 ml
7
When serving, pour the pea soup into a bowl, add slices of boiled veal and roasted tomatoes, and garnish with fresh dill.
- Veal brisket: 600 g
- Tomatoes: 1.2 kg
- Dill: 10 g