Pea soup with smoked brisket
4 servings
30 minutes
Pea soup with smoked brisket is a classic dish of Russian cuisine that is warming and nutritious. Its origins date back centuries when peas were one of the main sources of protein in the peasant diet. The combination of soft, velvety pea puree with the rich aroma of smoked brisket makes this soup a true culinary delight. The light sweetness of carrots, tender parsley greens, and the spicy notes of garlic and marjoram add complexity to the flavor. Traditionally served with crispy croutons that perfectly complement its creamy texture, this soup is not only nourishing but also warms on cold days, reminding one of home comfort and family lunches. It is excellent as a standalone dish or as part of a hearty meal.
1
Sort, wash, and soak the peas in cold boiled water for several hours. Cook in the same water. When the peas soften, add salt.
- Dried peas: 450 g
- Water: 1.5 l
- Salt: to taste
2
Cook broth from brisket with vegetables. Strain the peas through a sieve and pour in the strained broth.
- Smoked pork belly: 250 g
- Carrot: 150 g
- Parsley: 100 g
- Dried peas: 450 g
- Water: 1.5 l
3
Peel and chop the onion, fry until light golden with flour. Mix with cold water to a uniform mass. Add to the soup and bring to a boil. Season to taste with garlic mixed with salt and marjoram. Add diced brisket.
- Onion: 50 g
- Wheat flour: 25 g
- Garlic: 2 cloves
- Salt: to taste
- Marjoram: to taste
- Smoked pork belly: 250 g
4
Serve with croutons.
