Soup with green peas and egg. Recipe for soup with canned green peas. To prepare pea soup according to this recipe, you need
Peas take a relatively long time to cook. Therefore, if you do not have time to prepare it, but have an indelible desire to eat this particular soup, use canned peas. This will help you save time on cooking. The soup itself will be delicious, with a wonderful aroma. For satiety and variety, you can add boiled chicken or quail eggs to the soup.
Green pea and egg soup goes great with croutons, fresh vegetables or salads. Try it for sure.
Prepare the necessary ingredients.
Peel the potatoes, wash them, cut them into small cubes, add water and simmer on low heat.
After 10-12 minutes (as soon as the potatoes become soft), add peas without brine, finely chopped sweet pepper (you must first wash it, remove seeds and stalks) and chopped garlic.
Peel the onion and carrots, wash and cut into small cubes. Pour vegetable oil into a heated frying pan and after a minute add the vegetables. Stirring occasionally, fry until golden, this will take no more than 3 minutes.
Place the sautéed vegetables in a saucepan and immediately follow with the diced eggs (hard-boiled).
Immediately add the chopped herbs.
Add salt and ground black pepper to taste. Remove from fire.
Soup with green peas and eggs turns out to be quite thick and satisfying. Bon appetit. Cook with love.
If you are tired of constantly cooking borscht and cabbage soup and want to surprise your family with some tasty and unusual first course, we have an offer for you. :)
We strongly recommend making soup with green peas and eggs, which turns out tasty, nutritious and unusual. No doubt, everyone will like this dish, especially children; they will be interested in catching peas from the soup. You can cook from fresh, frozen or canned peas. To prepare this soup, the egg is beaten and, after adding to the hot liquid, forms flakes.
The dish is prepared very quickly, simply and easily, even a novice housewife can cope with it.
Photo recipe for soup with canned green peas and eggs
Ingredients:
- chicken legs - 2 pieces;
- potatoes – 3-4 pieces;
- carrots - 1 small root vegetable;
- onions – 1 small onion;
- canned green peas - 3-4 tablespoons;
- raw chicken egg - 1 piece;
- salt - to taste;
- vegetable oil - for frying.
How to make green pea and egg flake soup step by step:
1. Let's start preparing the broth; to do this, rinse the chicken legs thoroughly in running water and be sure to remove the skin from them. Next, place the legs in the pan in which we are going to cook the soup, fill it with cold water, put it on the fire and bring everything to a boil. After the first broth boils, salt it, rinse the bird and the pan in running water. Then fill the container with water again. Let’s put it on the fire and now we’ll proceed directly to preparing the soup. 
2. Peel the potatoes, cut them into small cubes and place them in a saucepan with broth. 
3. When the chicken and potatoes are almost ready, let's start preparing the roast for the soup. To do this, take one small onion, peel it, chop it not too finely and fry it in a frying pan with vegetable oil for a few minutes. 
4. Next, take one small carrot, wash it, peel it, cut it into thin semicircles and add it to the frying pan with the onion. Let the roast simmer for a few minutes and transfer it to the pan with the soup. Immediately add salt and a little ground black pepper to taste. 
5. Next, add 3-4 tablespoons of canned green peas to the soup, mix and boil everything together for literally 3-5 minutes. 
6. Finally, we need to lightly beat one raw chicken egg with a whisk and pour it into the soup with canned peas, which must be stirred constantly. 
7. The soup with peas and egg flakes should boil for a few minutes, after which it can be removed from the heat and served. You can sprinkle the dish with fresh finely chopped herbs before serving. 
Bon appetit!
Chicken soup has always been very popular, both on children's and adult menus, and among patients. After all, chicken broth has the greatest benefits for the body. This is also an excellent dietary dish that saturates the body well without the feeling of fullness or heaviness in the stomach.
And today Diets.ru offers to prepare summer chicken soup with green peas and eggs, it is very tasty and nutritious, you definitely won’t feel hungry until dinner.
In principle, you can prepare chicken broth for this soup according to your desire, taste and habits. We suggest preparing soup from aromatic and rich broth of baked chicken and vegetables. This broth turns out to be richer and more pronounced.
But, if you are running out of time for cooking, or you need the most fat-free broth, you don’t have to bake the chicken, just remove all the skin from it, and you can simply fry the vegetables for the broth in a dry frying pan without oil.
Ingredients:
For the broth:
Chicken (small farm) - 1/2 piece (about 500 g)
Water - 3 liters
Carrots - 1 large
Onion - 1 pc.
Parsley and dill stems
Bay leaf, peppercorns
For the soup:
Fresh green peas - 400 g
Carrot - 1 piece
Onion - 1 pc.
Potato - 2 pcs
Chicken egg - 3-4 pcs
Vegetable oil - 1 teaspoon
Greens, salt, pepper - to taste
Cooking:
1. Heat the oven to 180-190 degrees, wash the chicken and cut it into pieces, put the breast aside, removing all the skin from it. Peel the carrots and chop them coarsely, remove the skins from the onions, cut them into 2-3 parts. Place the wing, thigh and part of the back in a baking sheet in one layer, cutting off any excess skin that hangs over them. We also put carrots and onions here, you can add celery and leeks. Bake everything in the oven for about half an hour until golden brown.
2. Now we transfer the bird with vegetables into a large pan, add the chicken breast here, fill everything with cold water, put it on medium heat and bring to a boil. As soon as the water begins to boil, we do not expect a violent boil - we reduce the heat to a minimum, only weak “gurgles” are acceptable. We put parsley and dill stems, bay leaves, peppercorns into it and cook everything together, uncovered, for a little over an hour.
3. Meanwhile, prepare the frying. Peel the onions and carrots and rinse. Chop the onion finely and the carrots into thin slices. Fry everything in a non-stick frying pan, greased with a drop of vegetable oil, until almost done.
4. Carefully filter the finished broth, separate the meat from the bones and set aside. We will need 1.5 liters of broth; the leftovers can be put in the refrigerator for preparing another dish, or frozen. Pour the broth into a 3-liter saucepan and put on fire. We send peeled, finely chopped potatoes there, cook for a while, then add peas.
5. Place the onions and carrots here and cook everything until tender. At the end of cooking, add poultry meat to the soup, salt to taste.
6. Cut the boiled chicken egg into cubes, chop the greens, add everything to the finished soup. To keep the broth clear, an egg can be added to the soup when serving, cut in half.
7. Let the soup brew slightly - it’s ready!
100 g of ready-made chicken soup contains 58 kcal: proteins - 4 g, fats - 2 g, carbohydrates - 6 g.
Bon appetit!
Broths and soups
hot soups
Other soups
Ingredients for Green Pea and Egg Soup:
Soup set
(I have chicken)
—
400 g
Potato
(Cleaned. If that's too much for you, you can use less.)
—
500 g
(For broth)
—
3 l
Bulb onions
Green peas
(Canned)
—
1 ban.
Chicken egg
(Boiled)
—
5 pieces
Bulgarian pepper
(I rarely use bell peppers.)
—
taste
(Taste)
—
4 teeth
Bay leaf
(I had dried dill.)
—
taste
Vegetable oil
(For frying)
—
taste
Black pepper
—
taste
Cooking time: 60 minutes
Recipe for “Soup with green peas and eggs”:
Let's prepare the ingredients.
My broth is already cooking. I added half an onion, half a carrot, 2 bay leaves and salt to taste. Cook for about 40-50 minutes.
By the way, I usually cut carrots and onions into the broth, but you can throw them whole. Only then remove the vegetables.
This is the broth I got. Take out the meat and bay leaves.
Place the potatoes in a saucepan, bring to a boil and reduce the heat to medium. Cook for 10-15 minutes.
Let the frying pan heat up, add a little oil to it, and while it is heating up, cut the onions and carrots. You can grate carrots.
Fry for 1-2 minutes.
Meanwhile, chop 1 clove of garlic and add to the vegetables (for flavor). If you are using bell pepper, you can add it now.
Fry over medium heat until golden.
Now add the peas to the pan and cook for 5-7 minutes. In the meantime, we separate the meat from the bones.
We put the meat. Now I add dried herbs so that they swell a little, if you have fresh ones, add them at the end.
Cut the eggs into cubes and chop the garlic. If you don't like garlic, don't add it. This is the soup I always add it to.
Turn off the heat and add eggs and garlic. Stir and let sit for 10 minutes.
I hope you liked the recipe.
Bon appetit!
step by step recipe with photos
Hot soup with canned peas and eggs is an amazing dietary dish, light and nutritious at the same time. Golden flecks of couscous and mashed potatoes add just the right amount of substance to the dish, making it filling without overwhelming the stomach.
Large green peas compete with the brightness of the sweet carrot shavings and add a zesty flavor profile to the marinade. It can be enhanced with a spicy dressing.
For those who are not impressed by thin and long egg strings, you can offer the option of coarsely chopped eggs - they can be served separately on a snack plate along with crispy croutons.
Ingredients
- canned peas 150 g
- couscous 100 g
- potatoes 4 pcs.
- chicken egg 2 pcs.
- onion 1 pc.
- carrot 1 pc.
- vegetable oil 2 tbsp. l.
- salt to taste
- ground black pepper to taste
- water 1-1.5 l
Cooking
1. Peel and rinse two potatoes. Cut in half and transfer to the pan. Pour in cold water and place over high heat. After boiling, reduce the heat and simmer for 10-15 minutes until the potatoes soften.
2. Peel and rinse a medium onion and a small carrot. Cut the onion into small cubes and grate the carrots on a medium grater. Pour oil into a frying pan and heat over medium heat. First, fry the onion for 2-3 minutes, then add the grated carrots and continue frying for another 3-5 minutes. Stir occasionally with a spatula.
3. Mash the boiled potatoes with a fork in a separate bowl. Peel and rinse the remaining two potatoes. Cut into medium cubes.
4. Place softened and chopped potatoes into the potato broth. Increase the heat and bring to a boil, then reduce the flame and simmer for 5-7 minutes.
5. Rinse the couscous thoroughly, changing the water several times. Add to potatoes. Stir and boil. Continue cooking for 5-7 minutes over moderate heat.
6. Place the roasted vegetables into the pan. Stir and simmer over low heat for 3-5 minutes from the moment it boils.
