Pea soup with stew
6 servings
80 minutes
Pea soup with stew is a hearty and aromatic dish of Russian cuisine, perfect for cold days. Historically, it traces back to village recipes where stew was a convenient meat ingredient and peas were the base for nutritious food. This soup has a rich, slightly sweet pea flavor that pairs wonderfully with the meaty notes of the stew and the softness of potatoes. Barley adds extra texture while sautéed vegetables provide deep aroma. It is easy to prepare but reveals its charm after slow simmering. Pea soup is an ideal choice for hikes, cozy home lunches, and recovering after a hard day.
1
Soak the peas in cold water. Leave for 4-5 hours.
- Yellow split peas: 1 glass
2
Fry chopped onion and carrot in fat. Add peas and barley to boiling water. Cook for 40 minutes.
- Salo (cured pork fat): 100 g
- Onion: 1 head
- Carrot: 1 piece
- Yellow split peas: 1 glass
- Pearl barley: 0.5 glass
- Water: 2.5 l
3
Add chopped potatoes. Boil for 20 minutes.
- Potato: 3 pieces
4
Add onion and carrot to the pot. Add the canned meat and mix. Cook for 10 minutes. Season with salt and pepper.
- Onion: 1 head
- Carrot: 1 piece
- Canned stewed beef: 1 jar
- Salt: to taste
- Ground black pepper: to taste
