Hearty Russian Pea Soup with Turmeric

Hearty, hearty soup prepared in the traditions of Russian cuisine. I won’t say that my family loves pea soup very much, but sometimes I make it. I cook it without potatoes, it’s easier on the stomach. But if anyone can’t imagine soup without potatoes, they can make it with potatoes. Potatoes donʼt ruin the soup. I definitely add turmeric, it improves the color and adds aroma, but curcumin also has a lot of beneficial properties. And, of course, you need to cook pea soup in the oven. It takes longer than on the stove, but the reward for patience will be a fragrant, satisfying and tasty soup.
cook time: 4h
Lucas Halstead
Hearty Russian Pea Soup with Turmeric

Nutrition Facts (per serving)

124
Calories
8g
Fat
7g
Carbs
5g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Ground black pepper to taste
Water (hot) 1 l
Parsley to taste
Carrot 3 pc
Bulb onions 1 pc
Vegetable oil 3 tbsp
Turmeric 1 tbsp
Yellow peas 1 cup
Stew (beef) 335 g

Recipe instructions

Step 1

Step 1
Ingredients

Step 2

Step 2
Wash the peas and soak in water for 6-8 hours.

Step 3

Step 3
Peel and cut the vegetables.

Step 4

Step 4
Mash the stew with a fork

Step 5

Step 5
Pour a little vegetable oil into a thick-walled cast-iron pan. and throw in the turmeric so it will release its aroma.

Step 6

Step 6
Then add the chopped vegetables and lightly fry them.

Step 7

Step 7
Lastly, add the stew and heat through.

Step 8

Step 8
Place the peas in a ceramic cast iron pot.

Step 9

Step 9
Add vegetables with stew. Salt and pepper. Mix.

Step 10

Step 10
Add hot water.

Step 11

Step 11
Place the pot in the oven and cook the soup. Peas take a very long time to cook. For me it took 2 hours to boil and then cooled in the oven for about an hour.

Step 12

Step 12
The soup turned out incredibly tasty, patience was rewarded.

Step 13

Step 13
Chop parsley leaves into each serving.

Additional rubrics

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