Pea soup with pork
6 servings
150 minutes
Pea soup with pork is a traditional dish of Russian cuisine that warms the soul and provides a sense of home comfort. Its history dates back to ancient times when simple and hearty dishes formed the basis of the peasant diet. Slowly simmered peas absorb the aromas of vegetables, bay leaves, and thyme, acquiring a velvety texture and depth of flavor. Pork bones add richness and a slight smokiness to the soup, while tender pieces of meat become a pleasant addition. The light acidity of lemon juice harmonizes with the soft sweetness of carrots and peas. This soup is an ideal winter dish that warms in the cold and fills with energy. It is served hot with a slice of fresh bread, creating an atmosphere of warm home gatherings.
1
Put the peas in a bowl, cover with water, and let sit for 6 hours. Drain the water and dry well.
- Peas: 500 g
2
Finely chop the onion and celery stalks, and dice the carrot. Heat oil in a large pot, add the onion, carrot, and celery. Sauté on low heat for 6-7 minutes or until the vegetables are soft.
- Onion: 2 pieces
- Carrot: 1 piece
- Celery stalk: 3 pieces
- Olive oil: 1.5 tablespoon
3
Add peas, pork bones, bay leaf, thyme, and 2.5 liters of cold water; bring to a boil. Simmer for 2 hours or until the peas are soft, stirring occasionally and skimming off the foam. Remove the bay leaf and thyme from the pot.
- Peas: 500 g
- Pork bones: 1 kg
- Bay leaf: 1 piece
4
Remove the bones from the pot, let them cool slightly. Separate the meat from the bones.
5
Put the meat back in the pot and heat it up. Add salt and lemon juice if desired.
- Pork bones: 1 kg
- Lemon juice: to taste
- Salt: to taste