Pea soup with tomato paste
Description
Hearty and aromatic soup. Have you never cooked pea soup with tomato? I highly recommend trying it—this old, familiar soup flavor improves significantly, becoming richer and smoother. This soup can be prepared either as a fasting version (with water) or with meat broth. The recipe is simple, even beginner cooks can easily handle it. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
To make the peas cook faster, soak them in cold water for about 3 hours, or preferably overnight.
- 2
Step 2
Rinse the soaked peas until the water runs clear. Cover with water (about 1.5 liters) or meat broth and cook until the peas reach your desired consistency. Some prefer the peas to still hold their shape, while others like them completely soft and mushy.
- 3
Step 3
Peel the potatoes, cut them into small cubes, and add them to the already cooked peas.
- 4
Step 4
Peel the onion and carrot. Grate the carrot on a coarse grater, and chop the onion into small cubes.
- 5
Step 5
We wash the mushrooms and slice them into nice pieces. You can add mushrooms to the soup raw, or sauté them first—choose the option you prefer. Both ways taste great!
- 6
Step 6
Sauté the onion and carrot in vegetable oil until almost cooked, then add tomato paste. Fry for another minute.
- 7
Step 7
The potatoes are almost done, add the mushrooms to the soup and cook for about 10 minutes.
- 8
Step 8
Add the vegetables sautéed with tomato, salt, and black pepper. Cook for about 5-7 minutes.
- 9
Step 9
Wash the herbs and finely chop. Add to the soup, let it simmer for another minute, then remove from heat.