Many people of the world consider soup on the basis of peas the national dish. And our country - not an exception. Pea soup is loved and prepared in most of families quite often. If you want to learn to cook this simple and tasty food, then we suggest to consider a classical method of preparation with application of beef.
It is required to you
- - a piece of unpitted beef (it is possible to take brisket) - 400 g;
- - peas integral or chipped - 250 g;
- - potatoes - 4 pieces;
- - onions - 1 piece;
- - carrots - 1 piece;
- - tomato paste - 1 tablespoon (at will);
- - black sprinkling pepper;
- - salt;
- - bay leaf;
- - sunflower oil - 2 tablespoons;
- - water - 3 l;
- - fresh fennel or parsley;
- - pan, frying pan.
Instruction
1. Wash out meat in cold water from under the crane and put it in a pan. At the same time at will the integral piece can be cut previously on several parts. Fill a saucepan with 3 liters of water and bring to the boil. After that remove a skin that broth became more transparent. Then reduce temperature to low value, cover and you cook within 2 hours.
2. In 50 minutes prior to the end of time of cooking of beef pour peas into a bowl and wash a baking plate with flowing water of 5-6 times until water becomes transparent. Then shift it in a pan to meat and again bring to the boil. After that cover and you cook before the end of the allowed time at the minimum temperature.
3. When there is half an hour, all vegetables - potato, peel onions and carrots. Cut potatoes into cubes, onions - a quarter rings, and carrot - small pieces. At once put potato in a pan together with 2-3 leaves of laurels, and it is possible to make subfrying of onions and carrot.
4. In a frying pan pour in sunflower oil and heat it. Then put onions with carrots and fry them till golden color, having powdered with several pinches of a black sprinkling pepper. If you like subfrying with tomato taste, then add a spoon tomato paste and fry thoroughly it within 2-3 minutes. As soon as everything is ready, shift the turned-out subfrying in soup. Now it can and be salted. Put salt proceeding from a proportion 1 teaspoon of salt on 1 liter of water.
5. Remove ready pea beef soup from a plate and leave for 10 minutes that it slightly infused. And then it can be poured in the portions, to put in each of which on a meat piece. Serve the dish to a table, having powdered with fresh chopped greens, together with croutons or garlic pampushkas and also a vegetable salad.