why make this recipe
This Romanian green pea soup is warm, simple, and full of home flavors. It uses common vegetables and herbs. It cooks mostly in one pot. The soup fills you up and costs little. It also makes good leftovers.
introduction
This soup blends green peas, tomatoes, potatoes, and dill for a fresh taste. It works as a light meal or a side. If you want a simple potato side to serve with this soup, try this air fry breakfast potatoes guide to make easy, crispy potatoes that pair well. The recipe is easy for cooks of any level.
how to make Romanian Green Pea Soup (Pea Dish)
Follow the simple steps below. You can cook on the stovetop or finish in the oven for a deeper flavor. The soup starts by softening the onions and other vegetables, then stews in tomato sauce until thick and tasty. Finish with fresh dill for a bright note.
Ingredients :
- 450 grams green peas (ideally frozen or fresh)
- 400 grams tomato puree (or equivalent of a small standard sized can (about 14 oz))
- 2 tbsp sunflower oil
- 1 yellow onion (finely diced)
- 4 stalks celery (thinly sliced)
- 2 carrots (large carrots, cut into medallions)
- 6 potatoes (small potatoes cut into small cubes)
- 1 cup fresh dill (roughly chopped)
- 3 dried bay leaves
- 2 teaspoons cimbru (or substitute thyme)
- 1 teaspoon paprika
- 1 teaspoon salt (or more to taste)
- 0.5 teaspoon white pepper (or substitute black pepper)
Directions :
- Preheat oven to 200 C / 400 F if using the oven method or skip this step if using the stovetop only.
- Heat the oil over medium heat.
- Add onions and cook until browned.
- Add the diced carrots and celery and sauté another 3 minutes.
- Add the potatoes and 400ml (1.5 cups) water.
- Cover with lid and cook on high heat for 8 minutes or until potatoes are fork tender.
- Add the crushed tomatoes and all the seasoning except the fresh dill. Stir to mix everything in then cover and cook on stovetop or in oven for 30-35 minutes or until the vegetables are soft and the tomato sauce has thickened.
- Take out of oven or off stovetop and add the chopped dill, reserving some for garnish if you like.
- Taste the stew and adjust the salt to your liking. I ended up adding an additional teaspoon of salt.
- Serve hot with crusty bread.
how to serve Romanian Green Pea Soup (Pea Dish)
Serve the soup hot in bowls. Add a spoon of fresh dill on top for color. Give crusty bread or rolls on the side. A dollop of sour cream works well if you like a creamier bite.
how to store Romanian Green Pea Soup (Pea Dish)
Let the soup cool to room temperature. Store in an airtight container in the fridge for 3 to 4 days. For longer storage, freeze in safe containers for up to 3 months. Thaw in the fridge overnight and reheat on the stove until hot.
tips to make Romanian Green Pea Soup (Pea Dish)
- Use frozen peas if fresh are not available; they keep color and texture well.
- Cut potatoes small so they cook fast and become tender.
- If you like a smoother soup, mash some vegetables or blend a little before serving.
- Taste and adjust salt after cooking, since flavors deepen as it sits.
- Reserve some dill for garnish to keep a fresh look.
variation (if any)
- Add chopped ham or smoked sausage for a meat version.
- Stir in a spoon of cream or yogurt for a creamier soup.
- Use thyme if you do not have cimbru; the flavor is close.
FAQs
Q: Can I use canned peas instead of frozen or fresh?
A: Yes. Drain canned peas and add them later in cooking so they do not get too soft.
Q: Can I skip the oven and cook only on the stove?
A: Yes. The stove method works fine. Just simmer covered for the same time until the sauce thickens.
Q: How do I make the soup less acidic if tomatoes are sharp?
A: Add a small pinch of sugar or a bit more potato. Both help balance the acidity.
Q: Can I make this vegetarian or vegan?
A: The basic recipe is already vegetarian and vegan if you skip any dairy garnishes.
Q: How do I reheat frozen soup?
A: Thaw in the fridge overnight, then warm slowly on low heat, stirring until hot. Add a splash of water if it is too thick.
Romanian Green Pea Soup
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop/Oven
- Cuisine: Romanian
- Diet: Vegetarian
Description
A warm and simple Romanian green pea soup blending fresh flavors of peas, tomatoes, and herbs, perfect as a light meal or side.
Ingredients
- 450 grams green peas (ideally frozen or fresh)
- 400 grams tomato puree (or equivalent of a small standard sized can (about 14 oz))
- 2 tbsp sunflower oil
- 1 yellow onion (finely diced)
- 4 stalks celery (thinly sliced)
- 2 large carrots (cut into medallions)
- 6 small potatoes (cut into small cubes)
- 1 cup fresh dill (roughly chopped)
- 3 dried bay leaves
- 2 teaspoons cimbru (or substitute thyme)
- 1 teaspoon paprika
- 1 teaspoon salt (or more to taste)
- 0.5 teaspoon white pepper (or substitute black pepper)
Instructions
- Preheat oven to 200 C / 400 F if using the oven method or skip this step if using the stovetop only.
- Heat the oil over medium heat.
- Add onions and cook until browned.
- Add the diced carrots and celery and sauté another 3 minutes.
- Add the potatoes and 400ml (1.5 cups) water.
- Cover with lid and cook on high heat for 8 minutes or until potatoes are fork-tender.
- Add the crushed tomatoes and all the seasoning except the fresh dill.
- Stir to mix everything in then cover and cook on stovetop or in oven for 30-35 minutes or until the vegetables are soft and the tomato sauce has thickened.
- Take out of oven or off stovetop and add the chopped dill, reserving some for garnish if you like.
- Taste the stew and adjust the salt to your liking.
- Serve hot with crusty bread.
Notes
For a creamier soup, stir in a spoon of cream or yogurt. Can be stored in the fridge for 3 to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
