Pea soup with smoked meats and bell pepper
6 servings
60 minutes
Pea soup with smoked meats and bell pepper is a true gastronomic delight that combines the traditions of Russian cuisine with vibrant spice notes. Its history traces back to ancient peasant recipes where peas served as a nutritious base and smoked meats added a rich aroma. This soup has a thick, velvety texture with an expressive smoky flavor beautifully complemented by the sweetness of bell pepper. Spices like paprika and khmeli-suneli give the dish a rich character, while herbs and sour cream make it tender and fresh. An ideal choice for a cozy family lunch or a warming dinner on a cool day.
1
Prepare the ingredients. Wash the vegetables. Peel the onion, potato, and carrot.
- Onion: 2 heads
- Potato: 2 pieces
- Carrot: 2 pieces
2
Wash the split peas, soak for 45-60 minutes, and then cook in the same water.
- Dried peas: 200 g
3
Chop the onion finely.
4
Grate the carrot on a coarse grater.
5
Cut the sweet bell pepper into small cubes.
6
After the peas boil, add the chopped smoked chicken leg to the pot.
- Smoked chicken legs (quarters): 250 g
7
Add the chopped potatoes.
- Potato: 2 pieces
8
Sauté onion and carrot in vegetable oil.
- Onion: 2 heads
- Carrot: 2 pieces
9
Add diced bell pepper to the onion and carrot. Stir occasionally, sauté the vegetables until half-cooked.
- Bell pepper: 3 pieces
10
At this stage, add paprika, khmeli-suneli, and ground black pepper to taste.
- Ground paprika: to taste
- Khmeli-suneli: to taste
- Ground black pepper: to taste
11
Add bay leaf and peppercorns to the pot, and salt to taste.
- Bay leaf: to taste
- Black peppercorns: to taste
- Salt: to taste
12
Add the sautéed vegetables.
- Bell pepper: 3 pieces
13
Let the soup simmer on low heat for another 10-15 minutes.
14
Serve with sour cream and greens.
- Sour cream: to taste
- Fresh herbs: to taste
