Pea Soup
6 servings
120 minutes
Any winter pea soup is pure satiety, and cooked according to this recipe, where in addition to dried peas, potatoes and smoked meats are also used, it can easily replace a whole meal. The pork ribs give the broth its character , but in principle the soup can be made with any other smoked meat, for example, duck or beef. It is also good that the soup, although it cooks for quite a long time, but as if by itself, without unnecessary control, you only have to add ingredients and stir from time to time . And finally serve - with croutons and the most tender pieces of meat, which slides off the bones themselves.
1
Rinse the peas, cover with cold water, and let sit for 2 hours. Then drain the soaking water.
- Peas: 230 g
2
Pour the peas with water (amount specified in ingredients) and put on the fire. Stir the peas periodically to prevent them from sticking to the bottom and remove the foam from the surface of the water. Cook for about an hour.
- Water: 3 l
- Peas: 230 g
3
For croutons, cut the crusts off the bread, dice it into cubes about one centimeter on each side, place on a baking sheet, and send to an oven preheated to 180 degrees for 15-20 minutes.
- White bread: 0.5 piece
4
Peel the potatoes, cut them into small cubes, and add them to the pot with the peas. Cook for another 15 minutes.
- Potato: 3 pieces
- Peas: 230 g
5
Heat oil in a pan and sauté the chopped onion until translucent.
- Onion: 1 head
- Vegetable oil: 30 ml
6
Then add grated carrot on a large grater and fry until the carrot is soft.
- Carrot: 1 piece
7
Add vegetables to the soup.
- Potato: 3 pieces
- Carrot: 1 piece
- Onion: 1 head
8
Add diced smoked meat.
- Smoked pork ribs: 500 g
9
Stir and cook for another 10 minutes. Add salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
10
Remove the ready soup from heat, cover with a lid, and let it steep for 15 minutes. Serve with croutons.
- White bread: 0.5 piece