Pea soup with smoked meats
12 servings
180 minutes
Pea soup with smoked meats is a soulful and hearty dish from the depths of Russian cuisine. Its history roots in village traditions where smoked meats were added to enhance flavor and aroma. The velvety texture of peas perfectly complements the rich taste of smoked meat, creating a harmonious and deep bouquet. The soup warms on cold days, providing comfort and satisfaction. The aroma of bay leaves and pepper adds spiciness, while fresh parsley refreshes the taste. It can be served as a standalone dish, complemented with rye bread or sour cream for added tenderness. This soup embodies the traditions, simplicity, and coziness of Russian cuisine, capable of delighting anyone who appreciates rich and intense flavors.
1
Prepare all the ingredients.
2
Soak the peas in cold water for 1.5 hours.
- Split peas: 300 g
3
Drain the peas, transfer them to a pot with 3 liters of boiling water. Place on medium heat, after 15 minutes add all the meat to the peas and continue cooking the soup for another 15 minutes.
- Split peas: 300 g
- Smoked pork knuckle: 400 g
- Smoked pork ribs: 400 g
- Cooked-smoked pork neck: 200 g
4
Clean the onion, carrot, celery and cut into small cubes.
- Onion: 2 heads
- Carrot: 1 piece
- Celeriac: 150 g
5
Fry the onion in vegetable oil until transparent.
- Vegetable oil: 3 tablespoons
- Onion: 2 heads
6
Add carrot to the onion and sauté, stirring, for another 3 minutes.
- Carrot: 1 piece
7
Add celery and continue frying, stirring until all the vegetables turn golden.
- Celeriac: 150 g
8
Peel the potatoes and cut them into 1 cm cubes, add to the soup with peas. Cook for 10 minutes.
- Potato: 3 pieces
9
Remove the smoked meats from the broth, take the meat out, and cut it into small pieces.
10
Add vegetable sauté, all the meat, bay leaf, pepper, and salt to the soup. Mix everything. Cook the soup until the potatoes and peas are ready.
- Bay leaf: 2 pieces
- Black peppercorns: 10 pieces
- Salt: to taste
11
Remove from heat, add finely chopped parsley, let the soup sit covered for 10-15 minutes, and serve.
- Parsley: to taste
