Pea soup with meat broth
4 servings
120 minutes
Pea soup made with meat broth is a hearty and aromatic dish of Russian cuisine with a long history. It was prepared in ancient times when peas were one of the accessible and nutritious foods. The rich flavor of the meat broth perfectly complements the tenderness of the peas and the aroma of roasted roots and onions. This soup has warming and nourishing properties, making it an excellent option for cold days. It is perfect for lunch or dinner, and its thick consistency makes it not only tasty but also very filling. Traditionally, pea soup is served with rye bread or croutons, adding a special charm to this classic dish.
1
Boil meat broth.
- Meat: 500 g
2
Soak the peas in advance, add them to the broth, and cook for about 1.5 hours.
- Dried peas: 250 g
3
Wash and clean the roots and onion, chop them into small cubes, lightly fry in oil, and add to the soup 15-20 minutes before serving, adding salt.
- Root vegetables (soup roots): 100 g
- Onion: 100 g
- Salt: to taste
- Vegetable oil: 2 tablespoons
