Offal soup with frozen green peas

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Offal soup with frozen green peas
Offal soup with frozen green peas

How to cook a delicious offal soup with green peas? How long does it take to cook frozen peas in soup? Step by step recipe with photo and video recipe.

Ready-made offal soup with frozen green peas

Green peas are indispensable in cooking at any time of the year. It is rich in vitamins, calcium, iron, contains a lot of protein and antioxidants. The latter help to remove toxins and toxins from the body. Despite the fact that this vegetable is high in calories, it is sometimes useful to include it in the diet of both children and adults. In the soup, this product will add a fresh touch and diversify the usual lunch. Today I propose to cook a delicious and aromatic soup with green peas, vegetables and offal for a family home dinner.

In summer, use fresh, sweet and bright green peas to make it, and ice cream in winter. With any product, you will end up with a spicy and aromatic soup that will leave you feeling full without overwhelming. Additional foods in the dish are potatoes and sweet carrots with aromatic herbs and spices. Make a soup like this with this simple and affordable recipe and make sure it's delicious, filling, and quick to cook.

  • Caloric content per 100 g - 135 kcal.
  • Servings - 4
  • Cooking time - 1 hour 30 minutes


  • Chicken offal - 300-400 g (I have hearts, stomachs, liver and lungs)
  • Carrots - 1 pc.
  • Salt - 1 tsp or to taste
  • Potatoes - 2-3 pcs.
  • Frozen peas - 150-200 g
  • Herbs and spices to taste
  • Bay leaf - 1 pc.
  • Broth (meat or vegetable) - 1.5-2 liters (can be replaced with water)
  • Ground black pepper - pinch or to taste

How to prepare frozen green pea offal soup step by step:

By-products are placed in the cooking pot

1. First of all, cook the by-products. I have assorted by-products, but you can choose those products that you like the most. So, put the selected offal in the cooking pot.

The offal is cooked until tender

2. Fill them with drinking water and let soak for 10 minutes. Then change the water and send it to the stove to boil. After boiling, season with salt, cover the pot and simmer for about 30 minutes. I cook all the offal at the same time in one saucepan, and then remove it as it cooks. After 15 boiling, I take out the liver, because it is important not to digest it. Pierce it with a fork; it should be soft and pierce easily.

Then I bring everything to a boil again and after 15 minutes I extract the hearts with the lungs. I check the readiness of the hearts with a wooden skewer. I pierce them, if a colorless liquid is released, then they are ready, if they are reddish, I cook for another 5-7 minutes. After boiling again, I cook the stomachs for another 15 minutes.

The finished offal is cooled

3. Cool the finished offal.

Finished offal, cut into cubes

4. Then cut the vessels, films and, if desired, fat from the hearts. Cleanse the liver of veins, bile ducts and fat. Also clean the navels of films and fat. You can carry out these actions before cooking. It is more convenient for me to carry out this after it.

Cut the prepared offal into pieces of any size that you will be pleased to see on the plate.

Peeled and chopped potatoes and carrots

5. Prepare potatoes with carrots. Peel, wash and cut the vegetables - diced potatoes, carrots into rings. I love coarse cuts. You do it to your taste. I do not fry carrots, but if you wish, you can fry them in a frying pan in vegetable oil until golden brown.

Water or broth is poured into the pot

6. Pour stock or water into a cooking pot.

Potatoes are sent to the pan

7. Send potatoes into it, boil and boil for 5 minutes under the lid.

Carrots are sent to the pan

8. Add the carrots to the pot.

Spices added to the pot

9. Then add spices and herbs. I added bay leaves, 3 pcs. allspice peas, black ground pepper, salt and 1 tsp. seasonings for soup.

The soup is cooked for 10 minutes

10. Bring everything to a boil, cover the pot and cook for 10 minutes.

Offal added to the soup

eleven.Then send the chopped offal to the pan.

Green peas added to the soup

12. Immediately add frozen green peas. You do not need to defrost it beforehand. After boiling, boil the soup for 5 minutes. Turn off the heat and let the soup steep, covered, for 15 minutes. If desired, put chopped fresh herbs in a saucepan, or put them directly on a plate before serving. Serve delicious and rich offal soup with frozen green peas with croutons, croutons or fresh bread.

Watch video recipes

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