Pea soup with Veal

Oct 30
3 min read

Updated: 4 days ago

## Hearty Pea Soup with Tender Veal

Pea soup with Veal

A wonderful and healthy meal. Pea soup with beef without the addition of flour, vegetables, and dill seasoning. In this recipe, dill is an important ingredient that gives a phenomenal taste, so don't leave it out. The meat is lovely and soft and the peas very juicy. When I make it, I prepare it in the old Serbian way, which is usually served with bread. The preparation is very quick and simple and the result is fantastic!

Pea-soup-with-Veal — **Pea soup with Veal**

Ingredients:simple, total time: 85 min., 4 servings

1 bag of frozen peas/ 500 g
3 Tbsp Olive oil EVO
1 onion/ finely chopped
3 medium carrots/ chopped
2 cloves of garlic/ minced
400 g veal meat with little fat/ diced to 3 cm bites
3 medium potatoes total / 1 blended, 2 diced
1 tsp salt
black pepper to taste
1 full tsp dry bio spice Vegeta
1 tsp red ground paprika/ optional as you like
500 ml water as needed
2 full tsp weed dill/ optional as you like

Preparation:

Prepare the first all vegetables: onion, garlic, carrots, and potatoes. Peel and cut into small cubes, carrots and 2 potatoes ( 1 piece of peeled potato put on the side). Finely chop the onion and garlic.
Cut the veal meat into cubes.
Pour the olive oil into a deep, medium-sized pot - wait for it to heat up over low-moderate heat.
Add the chopped onion, stir and wait until it becomes transparent for a 3–5 minutes to low moderate heat.
Now add the diced meat, season with a little salt and pepper to taste. Cover and cook for about 15–20 minutes, until the meat releases liquid — stir occasionally.
After the time has passed add chopped carrots, 2 diced potatoes, 1 whole potato, dry spice Vegeta, and minced garlic — cook for about 10 minutes, stirring occasionally, until fragrant.
Now add peas, and 250 ml water, stir occasionally for about 20 minutes with the lid on to low moderate heat about 20 minutes
After the time has elapsed, add weed dlll, and red ground paprika (red ground paprika is optional as you like). Control taste once again, let it cook for the next 20 minutes with occasional addition of water.
During this time, when the potatoes have softened, take out, complete potato, chop in little pieces add 4 spoon of peas then blend them into a cream with 150 ml water.
Return this cream and stir — in exchange for this procedure, you can mix 1 full teaspoon of flour with very little water. Cook for another 10–15 minutes on low heat. Add a little more liquid if necessary so that it is not very thick.
Check the taste again, add salt and pepper if necessary.
Serve warm the finished dish with a slice of bread in deeper plates.

Buon appetito!

NOTE:

Instead of beef, you can replace it with pork or chicken, the dish will certainly be delicious regardless.
In this recipe I used ground paprika, it's optional so you can skip it if you want.
Keep the rest of the food covered in the refrigerator for up to 3–4 days.
You can pack this dish in the freezer in special boxes with a lid for up to 2 months.