Pea soup with meat and potatoes
4 servings
80 minutes
Pea soup with meat and potatoes is a classic dish of Russian cuisine that is warming and nutritious. Its history roots in village traditions where peas were used as an affordable and filling product. The soup has a rich meaty aroma, a tender texture of peas and potatoes, with a slight tang from tomato paste and the freshness of cilantro. Garlic adds spiciness to it, while spices provide depth of flavor. It is perfect for cold weather, helping to retain strength and warmth. Served with rye bread or fresh green leaves, this soup beautifully complements Russian hospitality traditions by bringing loved ones together at one table, creating an atmosphere of coziness and home warmth.
1
Wash the meat, dry it, cut into small pieces. Fry in a thick-bottomed pot without oil until browned, then pour in 2.2 liters of boiling water.
- Beef: 400 g
- Water: 2.2 l
2
Rinse the peas, put them in a pot with meat, bring to a boil, and cook for 30 minutes.
- Green dry peas: 150 g
3
Peel the potatoes, cut them into cubes, add to the soup, and boil on medium heat for 10 minutes.
- Potato: 400 g
4
Peel and finely chop the onion. Heat vegetable oil in a pan, sauté the onion with tomato paste, add to the soup. Salt to taste and cook for 15 minutes.
- Onion: 1 head
- Vegetable oil: 3 tablespoons
- Tomato paste: 2 tablespoons
- Salt: to taste
5
At the end of cooking, add the pressed garlic and finely chopped cilantro.
- Garlic: 3 cloves
- Chopped cilantro (coriander): 1 bunch