Soup with canned green peas and eggs. Fresh Green Pea Soup Recipe

First courses have become an integral part of our daily diet. Many housewives are simply overwhelmed in search of new recipes for delicious soups. If you don't know what to cook for lunch, try making canned green pea soup. Your family will definitely like this dish.

Delicious and healthy quick soup

Today we have chicken soup with canned green peas for lunch. This dish is considered healthy and dietary. Add more vegetables and herbs and you will get a fragrant and tasty soup.

Compound:

• 4-5 potatoes;
• onion head;
• carrot;
• wings or any parts of chicken;
• spices and table salt;
• 2-3 bay leaves;
• vegetable oil.

Preparation:

Cook a fragrant and satisfying soup

Let's modify the previous recipe a little and cook soup with canned green peas and eggs. This first dish turns out to be very satisfying and unusual in taste. Let's use chicken broth as the basis for its preparation.

Compound:

• chicken meat;
• 4-5 potatoes;
• bulb;
• carrot;
• 3-4 eggs;
• vegetable oil;
• 200 g canned green peas;
• table salt and a mixture of spices.

Preparation:

By the way, if you want, you can make puree soup from canned green peas. To do this, drain the broth and beat all ingredients with a blender.

Vegetable mix

We offer a recipe for canned green pea soup with cauliflower. This vegetable platter is harmoniously combined in taste, and the benefits of this dish are legendary. We will cook the soup in water, but if you want it to be rich, cook it in beef or chicken broth.

Compound:

• cauliflower;
• 2-3 potatoes;
• bulb;
• carrot;
• olive oil;
• herbs and a mixture of spices;
• salt.

Preparation:

Delicious fish soup with peas

Pea soup made from canned green peas with salmon is a dish for real gourmets. Its exquisite taste will certainly amaze your household. By the way, such a first course can also be served at the holiday table.

Compound:

• 100 g canned green peas;
• 3-4 potatoes;
• 2-3 garlic cloves;
• bulb;
• 100 g rice;
• carrot;
• 200 g salmon;
• parsley;
• a mixture of seasonings to taste: hops-suneli, basil, coriander, curry;
• salt.

Preparation:

Canned green peas are a unique product that goes well with meat, fish and any vegetables. Thus, pea soup with seaweed turns out to have an original taste. Try different recipes and you will definitely find one that suits you. Cook with pleasure and bon appetit!

When you want something simple and light, this wonderful vegetable soup with green peas comes to the rescue. The hot pot recipe is simple and very quick to prepare. From the moment you put an empty pan on the stove to the moment when a plate with a fragrant dish is smoking on the table, only 25 minutes will pass.

If desired, you can add seasonal vegetables: white cabbage or broccoli, zucchini, bell peppers, and so on. But now I’m sharing with you a basic set of ingredients that will already (!) create the perfect taste.

• potatoes - 1 pc.
• carrots - 1 pc.
• green peas - 200 g.
• flour - 3 tbsp. l.
• butter - 10 g.
• salt.
• Bay leaf.
• water - 1 liter.

Cooking time: 25 minutes.

Number of servings: 3.

Green pea soup, frozen

1. Peel the top layer of carrots and rinse. Then grate it on a coarse grater. If you want the soup to be brighter in color, grate the carrots using the finest grater. This will give the dish an orange tint. Place the grated carrots in a small, heavy-bottomed saucepan. Add a spoonful of butter there. Lightly fry the carrots directly in the pan. This will take a couple of minutes.

2. Finely chop the potatoes. The smaller the potato pieces, the faster the soup will cook. Add the potatoes to the pan with the fried carrots. Pour in 900 ml. water and set to cook. Add salt to taste.

3. In 100 ml. water stir 3 tbsp. l. flour. You should get a homogeneous white mixture.

4. When the potatoes are almost ready, add the peas to the pan. If these are frozen peas, then they are cooked for a couple of minutes and should be added at the end. If you use fresh peas, add them along with the potatoes.

After a couple of minutes, add the flour-water mixture and bay leaf. Stir and wait until the soup with green peas and vegetables comes to a boil. Hot is ready!

This simple soup recipe will help you out when you need to quickly prepare lunch. It is tasty and filling.

Bon appetit!

Green pea soup has an unusually delicate taste - canned, fresh, frozen! Prepare cream soup with cream or mint.

Peas give a slightly noticeable sweetness; in combination with sour tomato puree, fried vegetables and chicken, the result is very tasty and unusual. The soup is hearty, thick, with a pleasant garlic aroma and is easy and quick to prepare.

Following our step-by-step recipe with photos, you will see that canned green soup is cooked in broth. But there are other options - you can cook it with meat, meatballs, or cook it lean. If you decide to cook it lean, then in addition to vegetables, add a couple of tablespoons of rice cereal to the soup, the soup will turn out richer and thicker.

• chicken meat on the bone (wings, bones, drumsticks) – 400 g;
• potatoes - 3 pcs;
• water – 2.5 liters;
• carrots – 1 piece;
• canned peas – 0.5 cans (without liquid);
• onion – 1 piece;
• garlic cloves – 3 pcs (to taste);
• vegetable oil – 3 tbsp. spoons;
• tomato sauce – 3 tbsp. spoons;
• salt - to taste;
• fresh herbs, sour cream - for serving.

For chicken broth, take a carcass (chicken carcass without breast, legs and wings) and two wings. Fill with cold water, wait until it starts boiling and immediately skim off the foam with a slotted spoon. As foam appears, we continue to collect it. Then add salt, cover loosely with a lid and cook the broth for 40-45 minutes. The soup will be seasoned with fried vegetables and tomatoes, so the transparency of the broth is not important. But, of course, there is no need to allow a strong boil. Strain the finished broth and select the meat.

About ten minutes before the broth is ready, peel and chop all the vegetables. Potatoes into strips, carrots into wedges or cubes, cut the onion into smaller cubes.

Place the potatoes into the strained broth, bring to a boil again and leave to simmer over low heat.

As soon as the potatoes boil, heat a frying pan with oil and fry the onion and carrots until soft. After about five minutes, add tomato sauce (or pour in mashed tomatoes along with juice).

Fry the vegetable dressing over low heat. When fried, the tomato will develop a sweet and sour taste, and the soup will turn out bright and rich.

Add the contents of the pan along with the oil and tomato to the boiling soup. Cook for five minutes until all vegetables are cooked.

Place the canned peas in a sieve or colander. Add to the soup when the vegetables are ready. Let it boil, cook for three minutes at a low boil. We taste the salt; after adding the peas, you may need to add some salt to the soup (the peas will give a slightly sweet taste).

Return the wings and boned meat to the soup. If desired, you can add any fresh or frozen herbs. Leave the soup for a few minutes to boil and turn it off.

Divide the hot soup into portioned tureens or deep plates and serve. You can add sour cream or grate a clove of garlic. Bon appetit!

Recipe 2: soup with canned green peas

The soup is light and cannot be called ordinary. Very tasty.

• Broth (vegetable, chicken or meat, can be cubed)
• Sour cream - 2 tbsp. l.
• Leek (stem, white part only) - 1 pc.
• Green peas (canned – 1 can) - 300 g
• Butter - 1 tbsp. l.

Cut the leek stalk into thin rings and fry in butter in a saucepan with a thick bottom.

Add 200 g of green peas.

Add broth. I like it better when I use meat or chicken, but I always make low-fat broth from a lot of water and a small amount of meat. The program talked about cube broth. I don’t eat them and don’t recommend them to anyone.

Cook for 10-15 minutes.

Then strain the soup.

Beat the onion and peas with a mixer until pureed.

Pour the previously strained broth into the pan. Add 2 tbsp. l. sour cream, mix, add 100 g of green peas, put on fire to warm up. All! You can eat.

Recipe 3: soup with canned green peas and egg

The soup can be made with chicken or meat broth, but I prefer the light vegetable version. I use a slow cooker, but on a regular stove it turns out just as good, although it takes a little longer.

• onion - 1 piece;
• carrots - 1 piece;
• potatoes - 2 pcs;
• bell pepper - half;
• canned peas - 1 can;
• chicken eggs - 3 pcs;
• salt - to taste;
• vegetable oil - 2 tbsp;
• greens - to taste

I finely chop one medium onion and fry it in vegetable oil in a multicooker bowl.

I add carrots grated on a coarse grater.

Half a bell pepper. Fry for a few minutes, stirring occasionally.

In the meantime, I cut a couple of potatoes into strips and also put them in the multicooker bowl.

Now it’s time for a jar of canned peas along with juice. It is better to take soft and slightly sweet peas; the soup will be more tender.

I add water, and I get half a five-liter multicooker bowl of soup. Add salt to taste and select the “Soup” mode. In the finished soup I put greens and three hard-boiled eggs grated on a fine grater.

The soup turns out to be very rich, slightly thick and satisfying, and canned peas and boiled eggs add an unusual taste.

Recipe 4: green pea puree soup (step by step)

I want to share with you a delicious and interesting recipe for green pea puree soup. An excellent option for children or connoisseurs of creamy soups. Great combination of cream, peas and celery.

• Potatoes 2 pieces
• Green peas 400 grams (frozen)
• Salt to taste
• Cream 200 ml – 20%
• Sederei leaf 2 petioles
• White onion 1 piece
• Butter 2 tbsp. spoons
• Chicken broth 1 liter

Place the chicken broth on the fire and bring to a boil.

Peel the potatoes and cut them into small cubes.

Peel the white onion and cut into small half rings.

Heat the butter in a frying pan and fry the onion until golden brown.

At this time, cut the celery into thin strips.

Add celery to the fried onion and fry for 3 minutes.

Add chopped potatoes to the boiling broth and cook for 6-7 minutes.

Next add the fried onions and celery to the potatoes.

In the same frying pan, fry the peas in the remaining butter for 10 minutes until semi-soft.

Pour half the peas into the broth, cook for another 3 minutes, add salt and freshly ground black pepper.

Using a blender, grind all the ingredients of the soup into a homogeneous mass.

Then add the cream and the remaining whole peas, bring to a boil and pour into plates. Garnish the puree soup with heavy cream and green peas. All is ready.

Very tasty puree soup, delicate consistency and creamy taste, I recommend trying it.

Recipe 5: frozen green pea puree soup

Having prepared creamy green pea soup with cream, you will feel that the taste of this bean in the soup is revealed in an unusual and unique way.

The soup has the most delicate consistency with a pleasant, barely noticeable aroma of fresh spring peas. Cream is perfect for dressing, giving the soup an even more delicate taste. The dish takes only about 25 minutes to prepare. It is best to cook it at once, since the heated soup will not be as tasty.

• 400 ml water or vegetable broth (if you want a thicker soup, use a little less water)
• 190 g green peas (frozen or fresh)
• 1 medium potato
• 2 shallots (if not, you can use leeks)
• 30 g butter
• 30 g cream
• salt, pepper to taste

Fry finely chopped shallots in butter for about three minutes over low heat.

Transfer the fried onions to a saucepan where we will cook the soup. Place diced potatoes there, add water or broth and cook for about 15 minutes.

Then pour green peas into the pan and cook for about 7-10 minutes. It is advisable not to cook longer than this time so that the peas do not lose their beautiful color and become overcooked.

Next, grind everything with a blender. The chef suggests that you then strain the soup through a sieve, but since I pureed everything so much in the blender, I skipped this step. You can do as the chef advises to make the soup even more tender.

Then add warm cream to the soup and stir.

The soup is ready! Can be served.

Recipe 6: Green pea soup with cheese

Green peas are a real treat for adults and children. It is filling and healthy. It contains not only vegetable protein, but also quite a lot of fiber. Like all legumes, it is rich in folic acid and B vitamins. Peas are also valuable because almost all of their nutritional properties are preserved during storage, including freezing. Frozen green peas have a delicate and sweetish taste, so they occupy a worthy place in cooking, giving dishes a special piquancy. It makes very tasty soups and one of them is in front of you. This creamy soup is prepared quickly, especially if you have a blender in your kitchen.

• frozen green peas 400 gr
• potatoes 2 pcs
• onion 1 piece
• processed cheese 3 pcs
• vegetable oil for frying 50 g
• extra virgin olive oil 2-3 tbsp.

Cut the potatoes into cubes.

Pour boiling water (1 liter), bring to a boil, add salt and cook over low heat for 10 minutes.

While the potatoes are cooking, finely chop the onion.

Heat the oil in a frying pan and fry the onion over low heat. Let it brown slightly.

Add the peas to the pan with the potatoes, bring to a boil and cook for 10-15 minutes.

Remove the processed cheese from the foil and break it into pieces. Here is processed Druzhba cheese, you can use Hochland - it melts better and can be thrown directly into the pan.

Place the pieces of cheese in a separate pan, pour boiling water (1 cup) and dissolve the cheese over low heat until smooth.

When the peas are ready, add fried onions and melted cheese dissolved in boiling water to the pan, bring the soup to a boil and remove from heat.

Blend the soup with a blender until smooth. Carefully! Don't get burned by hot splashes!

Bring the soup to a boil one last time and taste. Add salt if necessary. Green pea cream soup is ready. When serving, add a little olive oil and croutons to the plate.

A very tender, rich soup with an unusual taste. It’s not at all like the soup we make from dry peas. Bon appetit!

Recipe 7: creamy pea soup (with photo)

Soup made from green peas, fresh mint and cream. The bright cream soup will not leave either adults or children indifferent.

• Green peas - 300 g
• Fresh mint - 3 stems
• Cream - 50 ml
• Water - 0.5 cups
• Salt - 2 pinches

Prepare green peas for creamy green pea soup. You can use either fresh or frozen peas without defrosting them first. Use only store-bought cream with a fat content of no more than 30%.

Rinse the green peas in water and pour them into a container: saucepan, cauldron or stewpan. Add a couple of pinches of salt; if desired, you can also add a pinch of ground black pepper, dried garlic, and thyme.

Wash two or three stalks of fresh mint and also add to the pan. (If fresh mint is not available, use dried mint.) Add water and boil the peas for 5-7 minutes from the moment they boil.

Remove the pan of peas from the stove and remove the mint stems.

Place a few teaspoons of peas on a saucer - this is necessary to decorate the soup. Pour the contents of the pan into a deep container and puree with an immersion blender into a homogeneous mass.

Pour the green pea soup into a deep plate, add cream. Garnish the cream soup with reserved peas and fresh mint leaves.

Serve the puree soup hot, with black bread croutons.

Recipe 8: Canned Pea Soup with Mint

Canned green pea soup. It turns out really tasty, beautiful and healthy.

Tender, with sour cream and bacon, it is ideal for a snack both on a hot day and in winter. A minimum of products, just a few minutes and a little desire to please yourself and your loved ones is all you need. Since I'm giving you a step-by-step recipe with photos, there shouldn't be any difficulties. Try it, you will definitely like it!

• Canned green peas – 1 can
• Sour cream 15% - 200 gr.
• Bacon – 150 gr.
• Mint – 1 small bunch
• Olive oil - 1 tbsp.
• Ground black and red pepper - to taste
• Salt - to taste

Place green peas in a pan of boiling water.

Add mint (you can chop it first), mix a little and add salt and pepper.

Pour in a little olive oil.

Stirring, keep on the stove until it boils.

Add a little water with a ladle to a clean, dry container, cool the peas slightly and beat them into an airy, beautiful puree using a blender.

This is how it should work out for you.

Fry the bacon in a frying pan until crispy.

Pour the pea puree into portioned bowls or saucers, pour in sour cream and put bacon on top. You can eat, bon appetit!

Recipe 9: creamy frozen pea soup (step-by-step photos)

• 400 gr Green peas
• 2-3 sprigs Mint
• 2-3 sprigs Parsley
• 30 g butter
• 100 ml Cream (20%)
• to taste Salt, sugar

Green peas have long since left the category of a summer vegetable; they are available fresh frozen all year round. Usually packaged in convenient “volumes”, 400-500 grams. Just for once. By and large, you don’t even need to defrost it; it will cook quickly and efficiently anyway.

Mint, the herb of Aphrodite, is a strong and famous aphrodisiac. Not only is it perfectly refreshing in the heat, but it’s also incredibly healthy. And in general, given the monotonous and meager diet, you need to pay attention to fresh greens and consume them all year round. Vitamins, you know.

Wash the greens (mint and parsley) thoroughly, tear off all the leaves and discard the stems. Chop the greens very finely. Place everything in a saucepan along with the green peas.

Add 1 tsp. top with sugar, salt to taste and add cold water so that it barely covers the peas. Sugar is a must, it prevents the peas from changing color when cooked. Otherwise, green pea soup will become the same as we see peas in a jar when preparing Olivier salad - gray-olive, unappetizing.

Place the pan on the fire, bring to a boil, and simmer over low heat for 15 minutes. During this time, the peas will be completely ready. By the way, to decorate the green pea soup, leave 1 tablespoon of boiled peas. Just put it aside.

Drain the broth into a separate bowl, and transfer the peas and herbs to a chopper or blender. Make a puree from the peas. It is important that the pea shells are ground; to be sure, you can rub the peas through a sieve. The presence of remnants of pea shells in the puree is absolutely unacceptable.

Transfer the pea puree into a saucepan. Add butter, cream and half of the broth that remained after cooking to the pea puree.

Place the pan on the fire and, stirring constantly, bring to a boil. If the soup is too thick, you need to add more broth. In fact, usually the entire broth is used. The consistency is at your discretion; green pea soup can be quite thick.

Cook the cream of green pea soup over low heat for no more than 5 minutes, preferably stirring continuously.

Creamy green pea soup is ready. Arrange on plates, garnish with a mint sprig, peas and 1 tbsp. cream. Serve the soup with toasted white bread or croutons.

Recipe 10, step by step: creamy green pea soup

This time we will try to prepare another type of puree soup. The dish is called green pea soup. The cooking process is not too long and will require you to spend little money on ingredients.

• Actually green peas 450 grams
• Butter 50–70 grams
• Garlic 1 clove
• Cream 22% 150 ml
• Chicken broth 500–600 ml
• Greens 1 bunch
• Sour cream 50 grams
• Ground pepper to taste
• Salt to taste

Using a knife, we try to carefully chop the garlic as finely as possible. Alternatively, you could use a garlic press, but in this case the garlic itself loses most of its essential oils. By cutting it with a knife, we preserve those same essential oils in almost the same quantity.

Place butter in a thick-bottomed saucepan and place on fire. We wait until it melts completely. Then add garlic and green peas. Cover with a lid and simmer over low heat for 5-7 minutes.

After 5 minutes of stewing the peas in butter, add chicken broth to the pan, add salt and pepper. Then add heat to medium and cook for another 10 minutes. Then remove from heat, let the creamy pea mixture cool, then place the mixture in a blender and beat until pureed.

Soup made with green peas and eggs,- a light, fairly filling and very tasty first course that perfectly diversifies the lunch menu. I used fresh frozen peas; you can buy them in any supermarket. All the ingredients in this dish combine perfectly, complementing each other and creating a harmonious taste. Try it, you and your family will definitely like this soup!

Ingredients

To make soup with green peas and eggs you will need:

potatoes - 3 pcs.;

onion - 1 pc.;

carrots - 0.5 pcs.;

fresh frozen green peas - 4-5 tbsp. l.;

chicken broth (or water) - 1.5 liters;

boiled egg - 1-2 pcs.;

refined vegetable oil - 1 tsp;

butter - 1 tsp;

salt, spices for first courses - to taste;

bay leaf - 1 pc.

Cooking steps

Peel the potatoes and cut into small cubes into the pan.

Pour cold broth (or water) over the potatoes and bring to a boil. Peel the carrots and onions. Add small diced onions and carrots to the pan and add salt. Cook the vegetables for 20 minutes from the moment they boil over low heat.
Next, add frozen green peas to the pan and continue cooking the soup for another 10-15 minutes.

Add some spices, salt to taste, bay leaf, vegetable oil and butter to the soup with green peas. Also add chopped boiled eggs to the pan, bring to a boil, then simmer the soup over low heat for 10 minutes.

Light and very tasty soup prepared with green peas and eggs, pour into bowls and serve.

Bon appetit!

Every day, many housewives are faced with the question of what to cook for the first time, something new, tasty, appetizing, that will diversify the already rather boring menu. Soup with canned green peas is an excellent solution that even the most picky household members will definitely appreciate.

Chicken soup with green peas is an easy first dish, which is made from:

• 2 fillets;
• 2 potatoes;
• onion heads;
• carrots;
• cans of peas weighing 300 g;
• stacks of vegetable oil;
• bay leaf, spices and salt.

Preparation stages:

1. The washed fillet is placed in a container with a thick bottom, into which 1 liter of water is poured.
2. The meat is cooked for 40 minutes, and then removed and, after cooling, disassembled into fibers.
3. The broth is filtered, and oil is poured into the washed pan, in which the pre-chopped onions and carrots are sautéed.
4. The roast is filled with broth.
5. The dish is salted, seasoned, and supplemented with potato wedges.
6. The first dish is cooked for 15 minutes, after which chicken and peas are placed in it.
7. Until done, the contents of the pan continue to simmer for another 5 minutes.

A light first course in portioned plates, optionally seasoned with sour cream.

Cooking with egg

Borscht and cabbage soup are undoubtedly delicious soups. But sometimes you want something special, lighter and piquant. In this case, you should follow the following recipe.

Ingredients:

• 2 chicken legs;
• 3 potatoes;
• onion head;
• carrot;
• 100 g green peas;
• a stack of vegetable oil;
• egg;
• spices and salt.

Preparation stages:

1. Chicken parts are washed, skinned and boiled for 5 minutes.
2. Next, the legs are washed again under the tap and placed in a clean container, where they are again filled with water.
3. Potatoes are cut into thick strips, which are placed with the meat.
4. When the main components of the soup are almost ready, the frying made from onion cubes and carrot sticks is placed in the container.
5. The soup is salted and seasoned.
6. After 2 minutes, the food is supplemented with peas.
7. The egg is beaten with a whisk and poured into the soup with constant stirring.
8. After this, the dish is infused under the lid for another 5 minutes.

To give the soup a brighter aroma, you can sprinkle it with chopped parsley or dill before serving.

How to cook with cabbage

Cabbage soup with peas is a healthy, nutritious dish, the consumption of which does not create a feeling of heaviness in the stomach.

The food is prepared from:

• 2 legs;
• 400 g cabbage;
• 5 potatoes;
• onion heads;
• medium-sized carrots;
• 200 g green peas;
• a piece of butter;
• salt and spices.

Progress:

1. First, the meat broth is prepared, which is then filtered. The meat is removed from it.
2. Potatoes are chopped into cubes, cabbage is shredded.
3. The prepared products from the two previous steps are laid out in the newly boiled liquid.
4. While the soup is cooking, frying is prepared in a frying pan from onion cubes and carrot shavings, which is sent into the broth a few minutes before it is ready.
5. Peas are thrown in next.
6. At the end, the soup is salted and seasoned to taste.

If you prepare the soup with vegetable broth, then you can include it in the vegetarian menu without hesitation.

Canned green pea soup

Thanks to the modest size of the pieces of food used to prepare this first course, puree soup from it is always quick and easy.

To bring the recipe to life, take:

• 2 chicken fillets;
• 400 g green peas;
• 4 potatoes;
• onion head;
• a stack of vegetable oil;
• salt and spices.

Sequencing:

1. The onion and chicken fillet are finely chopped and then fried in vegetable oil (the chicken is laid out first, and after 7 minutes the onion).
2. Potato straws go into the frying pan.
3. After 5 minutes, everything is transferred to a saucepan, where 1 liter of water is poured.
4. The soup is boiled for 20 minutes, then salted, seasoned and supplemented with peas.
5. After 5 minutes, the dish is pureed using a blender.

Crispy croutons are traditionally served with the puree soup.

Recipe with smoked meats

On a cold winter day, a bright soup with a rich taste and aroma will definitely lift your spirits.

To prepare such an easy first course, you will need:

• ½ kg smoked pork ribs;
• 3 potatoes;
• onion head;
• medium-sized carrot;
• a can of green peas weighing 300 g;
• 2 cloves of garlic;
• a little vegetable oil;
• spices, salt and a bunch of herbs.

Progress:

1. The ribs are poured with 3 liters of water and cooked until the meat begins to fall away from the bones.
2. The meat product is removed, disassembled, and crushed.
3. Potato bars are placed in the broth.
4. The onion is cut into pieces and the carrot is grated.
5. Onion and carrot frying is prepared in a frying pan, which is added to the soup when the potatoes are ready.
6. After 5 minutes, add peas, chopped garlic and meat into the pan.
7. The dish is salted, seasoned, crushed with aromatic herbs and removed from the stove.

Canned green peas do not require heat treatment, so they are added to the dish at the very end of its preparation.

With melted cheese

Melted cheese adds creamy notes to dishes. And this dish is no exception.

To prepare pea soup according to this recipe, you need:

• 2.5 liters of chicken broth;
• 5 potatoes;
• onion head;
• medium-sized carrot;
• processed cheese;
• 100 g green peas;
• a stack of vegetable oil;
• salt and spices.

Cooking process:

1. Chicken broth is pre-cooked.
2. When the rich liquid boils, pre-cut potatoes are dropped into it.
3. The onion is chopped, the carrots are grated. Afterwards, frying is prepared from the vegetable mixture.
4. The potatoes are brought almost to a ready state.
5. At this time, the carrot and onion mixture is placed in the first dish.
6. After 5 minutes, the soup is supplemented with green peas, salt and spices.
7. The cheese is grated and shavings are sent to the first dish with continuous stirring. Then the pan is removed from the heat.

To intensify the creamy taste and aroma, let the soup steep for about 10 minutes.

The pan is moved to the fire.

The minced meat is salted and kneaded well.

Balls are formed from the meat mass.

After the vegetable broth boils, meat products are added to it.

When the vegetables are ready, add green peas, salt, and spices to the soup.

After 10 minutes of simmering, the first dish is poured into plates.

Fans of frying can pre-sauté carrots and onions in vegetable oil.

The first course with green peas is an excellent alternative to traditional soups. Such a light dish is prepared very quickly and does not require lengthy preparation of the ingredients, and therefore will always help out the housewife who does not have time for long witchcraft at the stove.