Pea Soup with Beef and Bacon
⏳ Time
1 hour 30 minutes
🥕 Ingredients
14
🍽️ Servings
5
Description
The base of this soup is beef broth. In this case, you can skip the smoked meats if you wish, as the beef will give the peas the right depth of flavor.
Ingredients
- Garlic - 2 cloves
- Onion - 1 piece
- Carrot - 2 pieces
- Ground Black Pepper - a pinch
- Crushed ice - 17.6 oz
- Salt - a pinch
- Bay leaf - to taste
- Bacon - 3.5 oz
- 20% Sour Cream - 5 teaspoons
- Thick Beef Rib - 21.2 oz
- Rye Bread - 4 pieces
- Potato - 3 pieces
- Dill - 3 spoons
- Parsley - 1 bunch
Step by Step guide
Step 1
Rinse the beef and boil it.
Step 2
Dice the potatoes and add them to the broth.
Step 3
Rinse the peas and add them to the broth 5 minutes after the potatoes start boiling. Cook for about 20 minutes.
Step 4
Grate the carrot on a coarse grater and chop the onion. Place the onion in a skillet and sauté for about 5–7 minutes, then add the carrot and simmer for 7 minutes. Grate the garlic on a fine grater and chop the parsley and dill. Add everything to the carrot mixture and sauté for an additional 3 minutes. Remove from heat.
Step 5
Puree the carrots in a blender, adding sour cream. Pour everything into the soup. Cook for 10 minutes, or until the peas are tender. Turn off the heat.
Step 6
Fry the bacon.
Step 7
Cut the bread into sticks and toast in an oven preheated to 392°F for 7–10 minutes. Serve the soup with beef ribs, bacon, and croutons.
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