Pea soup with smoked sausage
4 servings
90 minutes
Pea soup with smoked sausage is a comforting dish of Russian cuisine that embodies coziness and heartiness. Its history traces back to village traditions when peas were used as the base for nutritious soups. The thick consistency, tenderness of cooked peas, aroma of smoked sausage, and spicy notes of bay leaves create a harmony of flavors. The light sweetness of carrots and richness of sautéed onions add depth to the taste. This soup is especially good in cold weather, warming and satisfying. It is served with fresh herbs for added freshness and often with rye bread that complements its texture. The simplicity of preparation makes it accessible even for novice cooks, while its rich flavor turns it into a beloved family dish.
1
Rinse the peas and soak them in cold water for 4 hours.
- Split peas: 1 glass
2
Pour 2.5–3 liters of water into a pot, add the peas, and cook for about 1 hour until the peas are well cooked.
- Split peas: 1 glass
3
Add diced potatoes. Boil for 5 minutes.
- Potato: 2 pieces
4
Add sausage cut into strips or cubes. Cook for another 15 minutes until the potatoes are done.
- Smoked sausage: 300 g
5
Sauté finely chopped onion and grated carrot in vegetable oil.
- Onion: 1 piece
- Carrot: 1 piece
6
Add sautéed vegetables to the soup, season with salt, add bay leaf and dried herbs. Cook for another 8-10 minutes.
- Salt: to taste
- Bay leaf: to taste
- Green: to taste
7
Add fresh herbs before serving.
- Green: to taste