Pea soup with smoked bacon

6 servings

120 minutes

Pea soup with smoked brisket is a comforting dish of Russian cuisine, steeped in warmth and tradition. Its history traces back to village feasts where simple yet hearty ingredients created a rich flavor. The smoked brisket adds a smoky aroma to the soup, while the peas provide a creamy texture. Bay leaves and allspice deepen the taste, and garlic and onion add spicy notes. This soup warms on cold days and pairs perfectly with rye bread and croutons, filling the home with the aromas of home cooking. It is not only nourishing but also has the ability to transport you to the atmosphere of an old Russian lunch where rich dishes are cherished.

Energy value per serving

• Calories: 606.5
• Proteins: 16.1g
• Fats: 53.4g
• Carbohydrates: 17.6g

Ingredients

• Boiled and smoked pork belly: 600 g
• Split peas: 160 g
• Allspice peas: to taste
• Bay leaf: to taste
• Onion: 1 head
• Garlic: 2 clove

Cooking steps

1. Cut the pork belly into small pieces.

   Required ingredients:

   • Boiled and smoked pork belly: 600 g

2. Pour 2–2.5 liters of cold water (depending on the desired thickness of the soup).

3. Add a whole peeled onion, peppercorns, and bay leaf to taste.

   Required ingredients:

   • Onion: 1 head
   • Allspice peas:  to taste
   • Bay leaf:  to taste

4. Cook on medium heat for about 1.5 hours. The soup should simmer but not boil.

5. Add split peas and cook until they are ready.

   Required ingredients:

   • Split peas: 160 g

6. Add greens and croutons if desired.