Pea Soup with Bacon
6 servings
70 minutes
The simplest recipe, for which you will need ready-made store-bought bacon - here it is lightly fried and added to the almost ready soup. Serve with wheat bread croutons.
1
Pour water (or broth) into a pot and place it on the heat. Rinse the peas well and add them to the pot. Cook for about 30 minutes with the lid on.
- Dried peas: 1 glass
2
Chop the onion, grate the carrot.
- Onion: 1 piece
- Carrot: 1 piece
3
Chop the bacon finely, fry it in a pan, and use a slotted spoon to transfer the fried bacon to a plate. In the rendered fat, sauté the onion for a few minutes until translucent, then add the carrot. Cook for another 5-7 minutes.
- Bacon: 250 g
- Onion: 1 piece
- Carrot: 1 piece
4
After the peas have been cooked for 30 minutes, add the fried bacon and carrots with onions, then add salt, peppercorns, and bay leaf.
- Bacon: 250 g
- Onion: 1 piece
- Carrot: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 2 pieces
5
Peel the potatoes and cut them into sticks, add to the soup. Cook for another 20 minutes, until the potatoes are done.
- Potato: 3 pieces
6
When the soup is ready, remove the bay leaf, cover with a lid, and let it sit for 10-15 minutes.
- Bay leaf: 2 pieces
