If I offered this soup to my parents, native Belarusians, they would be very surprised. What a soup without potatoes! And yet, even without potatoes, but with pasta, the soup turned out to be very tasty. Very similar dishes are eaten in Italy (not surprising for the country of “pizza and pasta” :)). The main thing – pasta should be al dente (slightly undercooked). Shape of it also matters. So, let’s get started!
Beef Broth with Peas and Pasta
50 g fat or cracklings
2 cloves of garlic
1 tsp thyme
450 g frozen green peas
50 grams of prosciutto, cut into stripes
1 tablespoon tomato paste
1 1/2 l beef broth
salt and pepper
125 g pasta
Melt the fat or cracklings in a deep saucepan. Add finely chopped onions, garlic and thyme.
Pour green peas and prosciutto. Fry for 5 minutes.
Mix the tomato paste with 180 ml of broth and pour into the pan. Cook under the lid, sometimes pouring the broth. Salt and pepper.
When the peas become soft, add the rest of the broth. Bring the soup to a boil and add pasta. Cook according to the type of pasta that should be al dente. Serve with grated cheese to taste.