Russian green pea puree soup

Category: First meal
Kitchen: Russian
Russian green pea puree soup

Ingredients

fresh or frozen green peas 400 gram
potatoes 2-3 pieces
carrot 1 piece
garlic 2-3 teeth
bulb onions 1-2 heads
smoked sausages 200 grams
salt, spices taste
water 750 ml-1 liter
vegetable oil 1-2 tablespoons

Cooking method

  • Cut the potatoes, carrots and garlic into small cubes.
  • Boil in salted water until half cooked.
  • Pour the peas into a saucepan, bring to a boil and cook until vegetables are tender.
  • Season with salt and pepper to taste. Put the bay leaf.
  • Fry the finely chopped onion separately.
  • Then add finely chopped sausages to it.
  • Get the bay leaf.
  • Make mashed potatoes from the prepared vegetables with a blender.
  • Pour the soup into bowls.
  • Top with sausages fried with onions.
  • You can serve croutons separately.
  • A recipe from a magazine.

The dish is designed for

optional

Time for preparing:

about an hour

Cooking program:

stove, blender

Note

I like thick soup.
There was 700 ml of water.
Next time I won't put carrots.
The husband looked suspiciously at the plate
But craved for a sweet soul

Kapet
I wonder what kind of magazine this is, with such a "Russian" recipe. Because such cream soups are known in French cuisine - soupe à la crème de pois aux saucisses), and in German - Erbsensuppe Creme mit Würstchen, and in Romanian - Supa crema de mazare, and in Polish - Zupa krem ​​z zielonego groszku z kiełbaskami wiedeńskimi, and in Spanish - Sopa de crema de guisantes con salchichas, and in many other cuisines of the world. And then there's Julia Child’s Split Pea Soup with Ham.
Where here, in what place of the recipe "Russianness" crept in, I wonder ..?
Chef
Kapet, ConstantinYou just need to take our word for it and calm down. If other cuisines have adopted the recipe, it's okay, Russian cuisine will not become poorer. Disputes about history, about the origin are completely useless and boring holivar, this is not the place on our forum.
Kapet
Chef, and you and I are not the first time we meet with the "Russian" secret recipes of the Punchinelle. After all, you are an administrator, so administer such recipes. Both peas and smoked meats are in many cuisines of the world, and the recipe for such a soup is no secret to anyone, because it is made in many places, and in many places, the recipes are very similar, if not the same. But nowhere in the world such identical recipes are called "French soup" by the French, the Germans do not call "German puree soup", or the Poles "Polish cream soup with sausages" - here Google will help you. But here, with such names, one gets the impression that if the soup does not have the adjective "Russian", then the Orthodox Rebbe will declare it non-kosher for a Russian person, with all that it implies ... It seems to me that fake "national" recipes should not be encouraged. Because this negates the real recipes of a truly national unique Russian cuisine. As Kozma Prutkov said: "Who once lied, who will believe you?"
Podmosvichka
Kapet, Constantin, and what did not suit YOU - the recipe itself or the word "Russian"?

A recipe from a women's magazine.
Unfortunately, I cannot name the name, release date, or number.
Alas and ah !!!
I tear out the leaves and put them in my daddy, for the time being.
But, if YOU put the question this way, I will now make notes.

Thanks for stopping by.
Rituslya
Lenochka, thanks for the soup!
I love all sorts of soups, but I haven't tried to cook with peas yet. I can imagine that even without sausages it is delicious, but with smoked meats it will be a delicious treat.
Lenochka, thanks! We will definitely cook!
Chef
Kapet, Constantin, a carriage and a small cart on the forum of French, German and any other, which, upon close examination, turns out to be not at all French or German.But I will not go into details and demand that the labels "such and such a cuisine" be removed from such recipes. Therefore, I propose to end the fruitless talk about this. And never come back.
I repeated this for you personally, since you are inattentive:
Quote: Chef
Disputes about history, about the origin are completely useless and boring holivar, this is not the place on our forum.
Podmosvichka
Rituslya, Rituel, I sprinkled some more smoked paprika
I would be glad if you like it

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