Peasant soup

Peasant soup

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Ingredients for Cooking Peasant Soup

  1. Beef with pits 500 grams
  2. Lamb with pits 500 grams
  3. Vegetable oil 4 tbsp. spoons
  4. Onion 2 pcs.
  5. Leek 2-3 stalks
  6. Garlic 3 Slices
  7. Potato 250 grams
  8. Carrot 250 grams
  9. Green peas (freshly frozen) 300 grams
  10. Water 3 liters
  11. Thyme leaves, 10 grams basil
  12. Salami 150 grams
  13. Smoked ham 150 grams
  14. Parsley 30 grams
  • Main Ingredients
  • Serving 4 servings
  • World Cuisine


Saucepan, Skimmer, Strainer, Frying pan, Knife, Cutting board

Cooking peasant soup:

Step 1: prepare the broth.

I thoroughly wash beef and lamb under running water. On a cutting board, let the meat drain. With a knife, cut the meat from the bones, put the bones in a saucepan and pour 3 liters of cold water. We put the pan on medium heat and bring to a boil when the bones boil, remove the foam with a slotted spoon and make the fire less, leave it to boil for 40 minutes. While our broth is boiling, we will take up meat.

Step 2: fry the meat.

Dry the crushed crumb, dip the meat with a napkin for this. Often the meat is dried by spreading it on the board, so it is unnecessary to do so, since it is weathered, it darkens and may have a metallic aftertaste. We cut the meat into cubes of about 2x2 centimeters, salt and pepper to taste. Onions and garlic peeled and finely chopped. In a pan, heat the vegetable oil and fry the meat together with onions and garlic. Add thyme and basil leaves. Fry for 15-20 minutes while it is lightly browned.

Step 3: cook the soup.

Remove the saucepan and broth from the heat, filter and pour the meat fried with onions. We put it on the fire again, bring to a boil and simmer for 30 minutes. In the meantime, peel the potatoes and carrots, wash them and cut them into 1x1 centimeter cubes. Peel the leek, wash and cut into circles a half centimeter. We put potatoes, carrots and leeks in the broth and cook until tender for 20-30 minutes. After that we add freshly frozen green peas to the soup without defrosting, bring it to a boil again and let the soup boil for another 10 minutes.

Step 4: serve to the table.

Salami cut into thin slices or strips, and uncooked smoked ham cut into thin strips. We put salami and ham in the soup, warm up and can serve. We serve to the table in a deep plate, sprinkled with chopped parsley and added sour cream. Peasant soup with brown bread or croutons is served. Enjoy your meal!

Recipe Tips:

- - if you want the peasant soup to be more delicate in taste and less oily, you can do without lamb, and replace half of the broth with milk. You need to add milk 10 minutes before readiness.

- - Not everyone likes soup without tomatoes. Peasant soup is just that dish where you can freely experiment by adding tomatoes and cabbage.

- - so that the broth is light and the foam does not appear, again after boiling, you need to lower the whole peeled carrots and onions into the broth.