Homemade Pea Soup with Veal Broth
Soups • Russian
Description
Homemade Pea Soup with Veal Broth
Ingredients
- Salad Potatoes 3 pieces
- Onion 3 pieces
- Carrot 3 pieces
- Pea shoots 15 oz
- Semi-Smoked Sausage 10 oz
- Smoked pork knuckle 15 oz
- Ketchup 5 oz
- Vegetable Oil 0 fl oz
- Meat 10 oz
- Salt to taste
- Smoked Chicken 15 oz
- Herbs 1 bunch
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
An hour before the main event, put a pot filled with 2/3 water on the heat, add the meat (the meat is actually only needed for the broth, so if you have meat bones, add the bones; if you have 1 chicken fillet — that will work too. I prefer to boil beef or pork ribs, which can be eaten later. If you have a large piece of meat — either cut it or increase the cooking time), add one small peeled onion and one small peeled carrot. Add 3-4 bay leaves, salt (1 teaspoon of salt for 3 liters), cover with a lid leaving a gap, and forget about the broth.
Step 2
Forty-five minutes before the crucial moment, we prepare the base of the soup — the peas. First, it is critically important to rinse the peas thoroughly, rinsing until the water draining from the peas is clear, thus washing away any unwanted residue; second, during rinsing, various unwanted items, such as green peas or other debris that got into the package, will float to the surface. After rinsing, fill a second pot with water for boiling the peas, at a ratio of 50/50 to the peas. Put it on the heat — let it boil (some boil the peas directly in the soup with the broth, some soak the peas overnight in warm water and then boil them with the broth; I prefer to boil the broth and the peas separately).
Step 3
While our potions are boiling, we clean and chop the vegetables: chop 2 large onions into cubes, slice 2 small carrots into rings about 2-3 mm thick, peel and chop the potatoes into cubes of a size you find optimal; I prefer 3 x 3 cm (don't forget to place the peeled and chopped potatoes in cold water to prevent them from darkening). Don't forget to stir the peas. Cut the smoked meats (sausages, ribs, and fillet) into pieces that you like (if you prefer larger pieces — cut them large, if smaller — cut them small). Take a break for the remaining half hour while the broth is cooking.
Step 4
After an hour, the meat is boiling, skim off the foam, remove the onion, carrot, and carefully fish out the bay leaves. Add the potatoes, reduce the heat from 9 to 6, cover with a lid — let it cook.
Step 5
Put a frying pan on the heat, set it to 7 out of 9. If there was water in the frying pan, wait for it to evaporate and then pour in the oil; if the pan is dry, pour in the oil immediately. Heat for 1-2 minutes, then add the onion (don't forget to stir the peas; if there is little water left in the peas, add more water).
Step 6
Fry the onion — it should turn golden, usually taking about 6-7 minutes, although it depends on the frying pan, cooking temperature, and thickness of the onion. When the onion is ready, add the chopped carrot, stir, and season with a pinch of salt.
Step 7
By this time, the peas should be ready for further magic; the tough skin separates from the soft core — you have done everything correctly. Remove from heat, drain the excess water, and divide it into two parts 30/70% (don't forget to stir the onion and carrot in the frying pan). Transfer the larger portion (70%) to a blender, add 100-150 grams of broth, and blend until it reaches a porridge-like consistency. Meanwhile, the carrot in the frying pan with the onion has become soft and smells amazing; remove from heat and set aside.
Step 8
The magical ritual of combining! If you boiled bones, remove them from the broth; if you boiled ribs or other meat — similarly, remove it from the broth (meat lovers can cut it into small pieces and return it to the broth, but I prefer pea soup only with smoked meats). Carefully pour the pea puree from the blender into the broth; it usually comes out in one piece resembling the back of a feeding, but that's okay. To solve this problem, I use a potato masher; a couple of taps inside the pot breaks it apart, and the water becomes mysteriously cloudy (a couple of taps means just a couple; there are potatoes in there, don't turn it into mush). Add the remaining whole boiled peas and stir. Add the sautéed mixture from the frying pan and mix. All the smoked meats, bypassing the mouth, should end up in the soup, and stir again. Now for the secret ingredient — ketchup; I add regular tomato ketchup (ketchup, not tomato paste; it's surprising how many flavor enhancers are in ketchup and how they affect the taste of the soup), just don't overdo it; the soup shouldn't turn red; usually, 2-3 tablespoons are enough, depending on the size of the pot. Stir.
Step 9
Reduce the heat to 4 out of 9, chop the herbs, and add them to the soup, cover with a lid, and let it sit on the stove for 20-25 minutes. Remove from heat and let it steep for another 10 minutes.
Step 10
Before serving, be sure to stir; the pea puree settles at the bottom, and that's the most delicious part. Serve with croutons and, for those who like, with sweet onions (making croutons at home is very simple — cut a loaf into cubes, drizzle with sunflower or olive oil, and sprinkle with salt, then microwave for 3-4 minutes).
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