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 Rustic Pea Soup Recipe
It doesn't matter what kind of meat or no meat at all this pea soup will be prepared. It has its own tricks that make this soup very satisfying and rich in taste. The most autumn soup in the world! Homemade, fragrant and soulful.
Course First Course Dishes, Hot Dishes
Cuisine Russian Cuisine
Keyword For Experienced, Medium
Cook Time 90 minutes
Servings
Ingredients
For the broth:
For soup:
For filing:
Course First Course Dishes, Hot Dishes
Cuisine Russian Cuisine
Keyword For Experienced, Medium
Cook Time 90 minutes
Servings
Ingredients
For the broth:
For soup:
For filing:
Instructions
  1. Cook the broth for the soup. I'll take the chicken breast. Pour water into a saucepan, put it on the stove, lay out the meat. When the water starts to boil, remove the foam.
    Cook the broth for the soup. I'll take the chicken breast. Pour water into a saucepan, put it on the stove, lay out the meat. When the water starts to boil, remove the foam.
  2. Fill the peas with water. Put a whole onion in the husk and carrots, coarsely chopped, in a saucepan with meat. Cook the broth for about 30 minutes. Do not add salt.
    Fill the peas with water. Put a whole onion in the husk and carrots, coarsely chopped, in a saucepan with meat. Cook the broth for about 30 minutes. Do not add salt.
  3. Remove the meat, carrots and onions from the broth. We throw away the onion (if you like boiled onions, then we leave it), it has already done its job and colored the broth in a golden color. Leave the carrots. We'll need it for the soup. Put the broth on the fire, drain the water from the peas and send it to the broth. Bring to a boil, reduce the heat to a minimum, cover with a lid and start cooking.
    Remove the meat, carrots and onions from the broth. We throw away the onion (if you like boiled onions, then we leave it), it has already done its job and colored the broth in a golden color. Leave the carrots. We'll need it for the soup. Put the broth on the fire, drain the water from the peas and send it to the broth. Bring to a boil, reduce the heat to a minimum, cover with a lid and start cooking.
  4. Cut the second onion, garlic and boiled carrots arbitrarily finely.
    Cut the second onion, garlic and boiled carrots arbitrarily finely.
  5. Pour oil into a frying pan, heat it up, put garlic. In a minute, the onion. We gild it and put carrots. Mix everything together.
    Pour oil into a frying pan, heat it up, put garlic. In a minute, the onion. We gild it and put carrots. Mix everything together.
  6. Send the contents of the pan to the mold where the peas were cooked. Cook the peas until tender under the lid on low heat.
    Send the contents of the pan to the mold where the peas were cooked. Cook the peas until tender under the lid on low heat.
  7. Peel the potatoes, cut them arbitrarily. We send it to the frying pan. We need to dry the flour. I'll make it in a non-stick mold in the oven. It's fast, about a minute. It should be evenly distributed in a thin layer over the shape. The flour can be dried in a clean, dry frying pan.
    Peel the potatoes, cut them arbitrarily. We send it to the frying pan. We need to dry the flour. I'll make it in a non-stick mold in the oven. It's fast, about a minute. It should be evenly distributed in a thin layer over the shape. The flour can be dried in a clean, dry frying pan.
  8. Pour a glass of warm water and stir in the dried flour.
    Pour a glass of warm water and stir in the dried flour.
  9. Boil the potatoes in the soup and, stirring constantly, pour flour diluted in water into the center of the soup pot with a thin trickle. The broth from it will turn out cool, rich and satisfying. That's why this soup is called rustic. Cook the soup for another five minutes, add pepper, bay leaf and salt to taste. Pour in 1 tablespoon of sunflower oil after 3 minutes. Bring to a boil and remove the pan from the heat. Let the soup brew.
    Boil the potatoes in the soup and, stirring constantly, pour flour diluted in water into the center of the soup pot with a thin trickle. The broth from it will turn out cool, rich and satisfying. That's why this soup is called rustic. Cook the soup for another five minutes, add pepper, bay leaf and salt to taste. Pour in 1 tablespoon of sunflower oil after 3 minutes. Bring to a boil and remove the pan from the heat. Let the soup brew.
  10. Serve the soup. Pour on plates, add pieces of boiled meat, chopped herbs and garlic, also chopped fresh. You can also pour some fragrant unrefined oil into a plate.
    Serve the soup. Pour on plates, add pieces of boiled meat, chopped herbs and garlic, also chopped fresh. You can also pour some fragrant unrefined oil into a plate.
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