Pea soup with meat - for creativity

pea soup In terms of cooking soup - quite a complex dish that requires some skill and understanding of the specific properties of the products. Without knowledge of the basics of the soup is easy to bring down to the level of tasteless, primitive dishes. Some soups cook more complicated than some main courses.

However, with all the complexity of soups and moodiness to the conditions at the soup has another advantage. Soups are very mobile in their combinations. In order to cook a delicious soup recipe is not necessary to memorize. You just need to learn certain rules, to understand their meaning and remember the order of tabs products. The rest - the result of taste and creativity.

An excellent example of this soup - pea soup with meat. Under the same name can hide dozens of different soups with different flavors, texture and its nutritional value.

Basic rules of pea soup

Preparation of any pea soup requires adherence to certain rules.

Firstly, peas before cooking must wet two-four hours. This will reduce the cooking time of peas and give it a kind of nutty flavor.
Secondly, pea soup Pea soup: medical and tasty simmered with frequent stirring. This soup will not let go of yourself requires constant attention.
Third, it is not recommended neither cast nor the more cold water to refill into the boiling soup. Spices are added to the soup before the end of cooking.

The order cook pea soup with meat

In cold water, put the meat (pork, beef Beef - Meat Guide Chicken) and bring to a boil. Add whole onion, carrots and peas. You can cook peas separately and joined together at the end of cooking. In this case, you need to cook the peas until almost all the liquid evaporation.
Thirty minutes later, you can add potatoes, cut into small cubes.
While the potatoes are cooked with peas and meat, must be cleaned and finely chop the onion and carrot. Fry the vegetables in oil over low heat.
Forty-five minutes after the start of the cooking broth take out whole onion and carrot and add the roasted vegetables.
Another five or ten minutes (40-60 minutes from the start of cooking), add spices and herbs.
We give the soup infuse for fifteen or twenty minutes, and can be served sprinkled in a bowl of greens.

Soup recipes and variations

Since the beginning cooks feel admiration for the recipe, give some proportion. To prepare the soup for three to four people to take:

2, 5 l water
0, 5 kg of meat
One or two cups of peas
three potatoes
two carrots
two onions
Two to three tablespoons vegetable oil
salt, black pepper, bay leaf, cumin
herbs (parsley, dill, green onions)

Pea soup - perfect soup for experiments novice cooks because it is very difficult to mess up. The soup is delicious by itself, peas and carrots and onions, so any additions only improve the taste.

Transforms soup unrecognizable meats, cured meats, sausages and ham. Finished meat products is enough to put in the soup with vegetables. They do not need a long time to cook. The main thing is to taste paired with peas and vegetables.

The pea soup, you can add vegetables: zucchini, zucchini, tomatoes, garlic, green peas. These vegetables are cooked quickly, so being laid for ten to fifteen minutes before the end of cooking.

The soup will become delicate and unusual taste, if put into the prepared dish sour cream Smetana: untold riches of Russian cuisine , Grated cheese or croutons.