Potato soup with peas

Name: Potato soup with peas
Ingredients: Ingredients 4 medium potatoes 200g peas 1 medium onion 1-2 carrots 1 red bell pepper 50g rice 50ml oil 1 can of chopped tomatoes (or 2-3 peeled and diced tomatoes) 1 bay leaf 1 teaspoon peppercorns 1

Season - Potato soup with peas by Paula G. - Recipia

Potato and Pea Soup - A Symphony of Flavors in a Pot Potato and pea soup is a dish that combines simplicity with delicious taste, offering a savory and easy-to-make alternative for days when you want to enjoy something light and meatless. This soup is ideal for using ingredients you already have in your pantry, giving you the freedom to experiment and add your own twists. Whether you are a beginner cook or an experienced chef, this recipe will provide you with a comforting and flavorful meal. Preparation time: 20 minutes Cooking time: 45 minutes Total: 1 hour 5 minutes Servings: 4-6 servings Ingredients - 4 medium potatoes (approximately 600 g) - 200 g peas (fresh or frozen) - 1 medium onion - 1-2 carrots (approximately 100 g) - 1 red bell pepper - 50 g rice (optional, for a richer consistency) - 50 ml oil (preferably sunflower or olive oil) - 1 can of diced tomatoes (approximately 400 g) or 2-3 fresh peeled tomatoes - 1 bay leaf - 1 teaspoon peppercorns - 1 teaspoon salt (or to taste) - 1 teaspoon sweet paprika - 1 teaspoon dried basil - 1 bunch of fresh dill (approximately 30 g) - 1 green chili pepper (optional, for a bit of heat) - 3 teaspoons Magic borscht (or 1 liter of borscht) Preparing the Soup 1. Preparing the ingredients: Start by peeling the potatoes, then cut them into evenly sized cubes to ensure even cooking. Dice the onion, and cut the carrots into rounds or large cubes, depending on your preference. The red bell pepper should be diced, and if using fresh tomatoes, chop them into pieces. 2. Boiling the potatoes: In a large pot, add 3 liters of water, the bay leaf, peppercorns, diced carrot, and salt. Bring to a boil. Add the diced potatoes and let them simmer on low heat for 15 minutes. During this time, the flavors will begin to develop, and the potatoes will soften. 3. Sautéing the vegetables: Meanwhile, in a skillet, heat the oil over medium heat. Add the onion and sauté until it becomes translucent, about 3-4 minutes. Add the grated carrot (if preferred) and the diced bell pepper, continuing to sauté for another 5 minutes. This step will intensify the flavors and add a pleasant texture to the soup. 4. Adding the tomatoes: In the skillet, add the diced tomatoes, sweet paprika, and dried basil. Let it simmer for 5-7 minutes, stirring occasionally, until the tomatoes soften and the mixture becomes homogeneous. This blend will give the soup a vibrant color and rich taste. 5. Combining the ingredients: Pour the vegetable and tomato mixture into the pot with the potatoes. Add the peas and let everything simmer for 20 minutes. The peas will add a pleasant texture and a sweet note to your soup. 6. Finalizing the soup: After the peas have cooked, add the washed rice (if you choose to use it), the borscht (to taste), and the remaining diced bell pepper. Let it boil for another 10-15 minutes, or until the rice is cooked. At this point, you can add the whole chili pepper if you like a bit of heat. 7. Flavoring: Turn off the heat and add half of the chopped fresh dill, mixing well. Cover the pot and let the soup sit for 10 minutes, allowing the flavors to meld perfectly. 8. Serving: Before serving, remove the bay leaf. The soup can be served with a drizzle of sour cream (if desired) and a sprinkle of fresh dill on top. It is delicious and warm, but can also be enjoyed cold on hot summer days. Suggestions and Variations - Vegetable variations: You can add or substitute vegetables with your favorites, such as celery, zucchini, or green beans. Each will bring new and interesting flavors. - Meat soup: If you want a heartier version, you can add cubes of chicken or pork, which will cook along with the vegetables. - Serve with: This soup is wonderful with a slice of fresh bread to soak up the delicious broth, or with polenta. Nutritional Benefits Potato and pea soup is rich in fiber due to the vegetables, and the potatoes provide healthy carbohydrates that help maintain energy. Peas are an excellent source of plant-based protein and vitamins, while tomatoes are rich in antioxidants, especially lycopene, which is beneficial for health. Frequently Asked Questions - Can I use frozen vegetables? Yes, frozen vegetables are an excellent option and can save you time. Just make sure to add them directly to the soup without thawing first. - How long can the soup be stored? The soup can be stored in the refrigerator for up to 3-4 days, and the flavors will continue to develop. You can also freeze it for later use. - Is the soup easy to adapt to special diets? Absolutely! You can easily make this recipe vegan by omitting the sour cream and ensuring you use a borscht variant without additives. In conclusion, potato and pea soup is not just a simple recipe, but also an opportunity to let your imagination soar. Whether you prepare it for yourself or for loved ones, this soup will surely bring a smile to everyone’s faces. Enjoy your meal!

Potato soup with peas

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