Cereals are rarely used in pea soup – it's already hearty and thick. But this recipe includes frozen, not dried peas. Therefore, you can safely add a handful or two of barley for variety, texture and taste.
Ingredients
- Beef - 300 g
- Peas (green) – 300 g
- Potatoes - 4 pieces
- Carrots - 2 pieces
- Onion - 2 pieces
- Bell pepper - 1 piece
- Butter - 20 g
- Flour - 1 art.l.
- Barley - 3 tbsp.l.
- Tomato paste - 1 tsp.
Step-by-step cooking recipe
Fill the beef with water and boil for an hour on low heat.
Coarsely chop all the vegetables, soak the barley an hour before cooking.
Add potatoes, carrots and barley to the broth.
After 10-15 minutes, send the remaining vegetables and peas.
Fry the flour in butter, stirring, send it to the soup and stir for density.
Add tomato and spices to taste, mix again and cook for another 5 minutes.
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