Pea Puree Soup With Pickled Cucumbers and Meatballs
by Editorial Staff
The combination of peas with pickled cucumbers at first glance may seem very unusual. But after trying this dish, you come to the conclusion that the pea soup with cucumbers is unusually tasty. We fry the cucumbers with onions in sunflower oil and add to the peas. And add fried meatballs to the ready-made soup. Since we grind the peas in mashed potatoes, we get a cross between the first and second courses.
Cook: 2 hours
Serving: 4
Ingredients
- Dried peas – 180 g
- Minced pork – 150 g
- Pickled cucumbers – 70 g
- Carrots – 60 g
- Onions – 60 g
- Flour – 2 tbsp
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – 120 ml
- Water – 800 ml
Directions
- Let’s prepare the ingredients for the puree soup.
- Rinse the peas, add water in a saucepan, salt and bring to a boil. Leave to simmer, covered over low heat for about 2 hours. The peas should be completely boiled.
- Prepare the other ingredients while boiling the peas. Peel the carrots. Grate carrots and pickled cucumbers on a medium grater. Finely chop the peeled onion.
Optionally, you can leave a small piece of cucumber for serving. - Heat a third of vegetable oil (40 ml) in a frying pan. Fry the carrots for about 3-5 minutes.
- Add the fried carrots to the minced meat bowl.
- Add salt, black pepper and 1 tablespoon. a spoonful of flour.
- Mix the minced meat well.
- Heat the second third of vegetable oil (40 ml) in a frying pan and fry the onions and pickled cucumbers for about 3-5 minutes.
- Form small meatballs from minced meat and roll them in flour.
- Heat the remaining vegetable oil in a skillet and add the meatballs.
- Fry the meatballs, stirring occasionally, for about 10 minutes.
Since the meatballs are added to the prepared soup, if you wish, you can add a little water to the pan and simmer the meatballs for 2-3 minutes to bring them to readiness. - Add fried onions and pickled cucumbers to the pan with ready-made peas.
- Mash the soup with a blender until puree. Put the pan on the fire and bring to a boil. Cook for 2-3 minutes, stirring constantly so that the peas do not burn.
- If there is a piece of cucumber left, cut it into circles.
Serve puree pea soup, complementing each portion with fried meatballs and chopped pickled cucumbers.
Bon Appetit!
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