Have you ever tried to cook thick pea soup with fragrant champignons? So it turns out even tastier and more satisfying, especially if you do not save on broth. In this recipe, I suggest using smoked meats.
Ingredients
- Beef - 300 g
- Smoked meat - 200 g
- Peas - 100 g
- Champignons - 200 g
- Potatoes - 3 pieces
- Onion - 1 piece
- Carrots - 1 piece
- Spices and seasonings - 1 art.l.
Step-by-step cooking recipe
Fill the beef with water and cook for an hour until tender over low heat.
20 minutes before the end, add the chopped smoked meat.
Soak the peas overnight in advance. Boil it separately for about an hour.
Chop the mushrooms and fry until the liquid evaporates.
Chop the onion, grate the carrots and fry them separately.
Send the mushrooms to the peas and chop them with a blender.
Add chopped potatoes to the boiling broth. After 10-15 minutes, add the roast and the pea-mushroom mass.
Boil the soup for another 5 minutes and season to taste.
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