Eastern Pea Soup

Soups | Arabian cuisine

⏳ Time

4 hours

🥕 Ingredients

🍽️ Servings

Description

Eastern Pea Soup

Ingredients

Onion - 1 piece
Garlic - 3 cloves
Vegetable Oil - 5 tablespoons
Snap Peas - 6 oz
Meat - 8.8 oz
Carrot - 1 piece
Potato - 2 pieces
Herbs - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare the sauté. Dice the onion and carrot. Sauté in a pan (or pot) with vegetable oil for 10 minutes over medium heat.

Step 2

Cut the meat into cubes and add it to the onion and carrot. Sauté for another 10 minutes.

Step 3

If you made the sauté in a pan, take a pot and pour in 2.5 liters of water. Wait for the water to boil, then transfer the sauté to the pot. If the sauté was made in a pot, pour boiling water directly into it. Bring everything to a boil, add salt to taste. Cover with a lid and simmer on low heat for 1.5 hours (the longer you cook, the tastier the meat will be and the richer the broth). At this stage, you can even add a bone to the broth for extra flavor.

Step 4

After one and a half hours, return to the soup. Peel the potatoes, cut them into large cubes, and add them to the broth. Rinse the peas and add them to the soup. Cook for 30 minutes.

Step 5

Check the potatoes and peas. If they are tender, continue; if not, cook for another 5–10 minutes.

Step 6

Peel the garlic, crush it using a garlic press, or grate it if you don't have one. Add it to the soup. Rinse the herbs, chop them, and add them as well. Cook for another 10 minutes.