Cooking description:
Pea soup is easy to prepare. The main thing is that the peas are of good quality and boil quickly. But in any case, this will take at least 35-40 minutes. But it's up to you at what stage to consider the peas ready. I love it when it is completely melted. Others like peas that can be felt on their teeth. This soup can be cooked in any meat, vegetable broth or water. I have the last option today. It turns out no worse than with broth.
Purpose: For lunch
Main Ingredient: Vegetables / Legumes / Peas
Dish: Soups
Ingredients:
- Peas - 1.5 Cups (dry, shelled)
- Potatoes - 2-3 Pieces
- Onion - 1 Piece
- Carrots - 1 Piece
- Sunflower oil - 40 Milliliters
- Chicken egg - 1 Piece
- Wheat flour - 4 tbsp. spoons
- Water - 1.5 Liters
- Salt - To taste
- Ground black pepper - To taste
Servings: 5-6
How to make Pea Dumpling Soup
Prepare the ingredients for making pea soup.
Wash the peas thoroughly and cover with water for 4-5 hours, and preferably overnight.
Place the swollen peas in a saucepan and cover with water. Place on the stove, bring to a boil, skimming off the foam. There will be a lot of foam, do not cover the pan with a lid while it is there. Then cover and cook the peas almost until tender.
Peel, wash and finely chop the onions. Place in a skillet.
Peel the carrots, wash and grate or chop finely. Add to onions.
Pour in refined sunflower oil and fry the onions and carrots.
Add vegetables to soup and continue cooking.
Peel, wash and dice the potatoes. Place in soup. Season with salt and pepper to taste.
While the soup is cooking, prepare the dumpling dough. Beat an egg in a bowl, add a little salt.
Add flour.
Toss the egg with flour and salt. Add a little water to make the dough look like sour cream.
When the vegetables in the soup are done, spoon the dough into the boiling soup with a teaspoon. After a few minutes, the dumplings will float and be ready.
Pea soup with dumplings is ready. Serve first at lunch.