Pea soup with smoked bacon
4 servings
60 minutes
Pea soup with smoked bacon is a hearty and aromatic dish from Russian cuisine, where pea soups traditionally hold a special place. The thick, velvety soup offers the rich flavor of smoked bacon that perfectly complements the sweet peas. Vegetables sautéed in oil add depth to the dish, while crispy bacon and golden croutons provide a pleasant contrast in texture. This soup warms you in cold weather and serves as an excellent option for a family lunch. In the history of Russian cuisine, pea soup was often served with rye bread or sour cream to enhance its richness. The simplicity of preparation and availability of ingredients make this recipe not only traditional but also versatile.
1
Strain the broth (using smoked bacon broth) through a sieve into a pot and bring to a boil, then add the peas, stir, and simmer for about 30 minutes.
- Meat broth: 2 l
- Dried peas: 350 g
2
Meanwhile, heat 25 g of butter in another pot and add 110 g of bacon and the prepared vegetables. Cook over medium heat until soft and golden - this will take about 15 minutes.
- Butter: 70 g
- Smoked bacon: 170 g
- Onion: 1 head
- Celery: 1 stem
- Carrot: 1 piece
3
After that, the bacon and vegetables can be transferred to the broth. Then salt and add ground pepper, cover with a lid and cook for 40-50 minutes.
- Smoked bacon: 170 g
- Meat broth: 2 l
4
Meanwhile, heat the pan (without oil) and fry the remaining bacon until crispy, then transfer it with a slotted spoon. Then add 25 g of butter, and as soon as it starts to foam, add the bread cubes and fry, stirring for 5 minutes until golden.
- Smoked bacon: 170 g
- Butter: 70 g
5
When the soup is ready, blend it in a food processor or blender, then return it to the pot. Add some water or broth if it seems too thick.
- Meat broth: 2 l
6
Pour the soup into bowls, sprinkle with croutons and crispy bacon, and serve.
- Smoked bacon: 170 g
