3 servings
Quick Pea Soup
This recipe offers a quick method for preparing pea soup using ground split peas. The result is a thick and aromatic soup, served with rye croutons, perfect for a fast and hearty meal.
This highly aromatic, hearty yet light soup with meatballs, cabbage, and green peas is prepared quickly using readily available ingredients. It's a perfect solution for a weekday lunch.
Instructions
Prepare all necessary ingredients for making soup with meatballs, cabbage, and green peas.
Season the minced meat with salt and pepper to taste. Mix well. Form small meatballs from the mince.
Finely shred the cabbage.
Peel, wash, and cut the potatoes into medium cubes. Peel, wash, and finely chop the onion.
In a frying pan, sauté the onion in vegetable oil until lightly golden. Season with salt and pepper.
Boil water in a pot, then salt it. Add the potatoes to the boiling salted water. Bring to a boil and cook the potatoes over low heat for 5 minutes.
Then add the meatballs to the pot. Bring to a boil again. Once the meatballs float, reduce the heat and cook for 15 minutes.
Add the cabbage to the soup, cook for 5 minutes.
Add the frozen peas to the soup, without thawing. Cook for 2 minutes.
Finally, add the sautéed onion. Finely chop the parsley and also add to the soup with meatballs, cabbage, and peas (save a little parsley for garnish). Bring the soup to a boil again and remove from heat. Let the soup steep for 15 minutes.
Before serving, sprinkle the soup with chopped herbs. Enjoy your meal!
2 часа (ваши 40 мин )
