- Dry husked peas – 150-180 grams (200 ml glass);
- Meat (choice: pork, beef, chicken) – 300-500 grams;
- Water – 2 liters;
- Potatoes – 2-3 medium-sized potatoes;
- Carrots – 1 medium-sized piece;
- Onions – 1-2 heads;
- Oil for frying;
- Greens (dried can be used) – parsley, dill, basil, celery;
- Spices: salt, ground black pepper, bay leaf, curry, or turmeric (for the golden color).
Wash the meat and put it on the fire. After the water boils, add salt and washed peas. Once the water has boiled, turn the heat down to a minimum and cook peas for 1-1.5 hours.
The cooking time of peas depends on the age and variety of groats. If you cook pea soup with pork broth, cook the broth with peas for about 1.5 hours. If you cook pea soup with beef broth, cook the broth with peas for about 1 to 1.5 hours. If you cook pea soup with chicken broth, determine the time to cook the broth by the type of peas. It should be almost ready, the edges of the peas become loose.
Pay attention if you cook pea soup from meat on the bone. You need to boil the meat first. Then strain the broth. And only then put in the broth.
Take the meat out of the pot and leave it to cool. Wash and peel potatoes. Slice them any way you want. Then put them in a pot with broth when peas are ready.
Peel onion and carrot. Chop them. Fry in vegetable oil. Add to the pea soup.
Separate meat from bones, cut into pieces and add to pea soup.
Add spices to pea soup. By the way, turmeric will give your pea soup a golden color. Bring the pea soup to a boil and check that the potatoes are ready. As soon as the potatoes are boiled, turn off the fire.
All, the soup is ready, you can serve it, bon appetit!