Easy green pea soup recipe to cook homemade soup with peas, flour dumplings, and chicken livers.
Learn in this video how to make green pea soup with dumplings from scratch by using a tasty and easy pea soup recipe from grandma!
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1) 1 kg/35 oz of green peas, fresh or frozen
2) 1 kg/35 oz of root vegetables (carrot and parsnip root or parsley root)
3) 1 bell pepper
4) some salt or salted red pepper paste
5) 2 tbsp of sunflower oil
6) 100 g/3.5 oz of tomatoes, fresh or canned
7) 1 egg
8) 3 tbsp of all-purpose flour
9) 700 g/25 oz of chicken livers
10) a bundle of fresh parsley leaves
11) some sour cream for serving (optional)
1) take the green peas out from the sheath or unpack frozen peas and rinse them
2) peel root vegetables off, chop, and place them into a high pot
3) remove seeds and stub from the bell pepper, chop, and place it into the pot
4) season with salt or salted red pepper paste to taste
5) pour vegetable oil into the pot and a quantity of water up to ingredients level
6) place the pot on the stovetop and simmer ingredients over high temperature until partly soft, stirring occasionally (5-10 minutes)
7) meanwhile, chop tomatoes, then add them into the pot together with the peas
8) pour water into the pot to fill it up, then reduce temperature to a medium-low level and boil ingredients until peas are soft (about 30 minutes)
9) in the meantime, break an egg into a bowl to prepare dough for flour dumplings
10) add 3 tbsp of flour over the egg, then pour very little water and stir energetically until you get a smooth and elastic dough without flour lumps
11) heat the spoon up into the soup, then break small quantities of dough and place them into the pot
12) wait until dumplings rise to the surface, this is the sign they are soft
13) rinse and place chicken livers into the pot, then boil them for about 10 minutes
14) meanwhile, chop the parsley finely with a sharp knife, then place it into the pot and boil the soup 2-3 minutes more or turn the stove off and wait for 5-10 minutes
15) place 2-3 ladles of soup together with 1-2 chicken livers into each plate, then add a spoon of sour cream
Hungarians love vegetable soups, so in this country are available lots of such soup recipes. One of them that I like very much is the green pea soup with dumplings and chicken livers that used to cook grandma in my childhood.
Most often, green pea soup was cooked in the pea season, in late spring and early summer, when fresh green peas could be found abundantly in the market. However, I enjoyed the soup round the year since it can be prepared with canned and frozen pea as well.
Here are some tips to cook this Hungarian green pea soup with dumplings and chicken livers.
First, use the whole pea because Hungarians don’t use largely split peas but the whole peas. Just take them out from the sheath and they’re good to cook.
Another important tip that I share with you in order to reduce cooking time is to simmer root vegetables over high temperature before cooking the peas. In this way, you’ll soften them very quickly. Additionally, peas and the other vegetables will be softened evenly since the pea needs less time to soak.
Regarding chicken livers, you can skip over this ingredient if you don’t like them. However, I recommend using poultry livers because the soup has a more refined taste and is more consistent. But attention! Don’t boil chicken livers too much because they harden if cooked excessively. They are ready when are creamy and slightly rosy inside, check them after 5-10 minutes of moderate boiling.
By the way, chicken livers can be replaced with chicken gizzards, but they have to be added into the pot together with the root vegetables to soften enough. Chicken shanks can be used in the same way.
Finally, sour cream is not mandatory, still the soup has a creamier consistency and a more refined flavor.
Read more about green peas here.