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Pea soup is one of the traditional soups of Russian cuisine, however, we are used to cooking it with fatty smoked ribs. In this recipe, we will try a variation of pea soup with beef. It will be less caloric, but very tasty and filling, such a soup will warm you up on a damp and cold day. Cooking such a soup is not at all difficult, the main thing is to soak the peas overnight, then the cooking time will be reduced to 40 minutes and it will turn out soft, moderately boiled and very tasty.

Step 1

Cut the onion into half rings. Peel the potatoes and cut into strips. Grate the carrots on a coarse grater.

Step 2

Heat a frying pan with a little vegetable oil, add the onion and carrot, and fry until soft and golden.

Step 3

Pour water into a saucepan, put the beef in, put it on the fire, it is better not to add salt yet. Cook for about 2 hours until the meat is ready (it should easily come off the bone, but not fall apart).

Step 4

Cut the boiled and cooled beef into small cubes.

Step 5

Strain the beef broth, add water if necessary and put on the fire. Put the swollen peas into the broth, cook for 30 minutes under the lid. Then add the chopped potatoes and cook for another 10 minutes.

Step 6

Add the boiled and chopped beef and the sautéed mixture, add salt and pepper to taste. Let it simmer for another 5-10 minutes and turn it off. The soup is ready!