Pea soup with smoked brisket
10 servings
90 minutes
Pea soup with smoked brisket is a fragrant and hearty dish rooted in Russian cuisine. In ancient times, it was a favorite among peasants as peas store well and brisket adds rich flavor. The velvety texture of peas harmonizes with the salty, smoky taste of the meat ingredient, while the slight sweetness of carrots and softness of onions add depth to the flavor. This soup warms in winter and provides comfort, making it perfect for lunch after a long day. It is wonderfully filling while remaining simple to prepare: just boil the peas, fry the brisket with vegetables, and combine everything into a symphony of taste. The dish pairs excellently with rye bread and fresh herbs, allowing everyone to immerse themselves in the rich traditions of Russian cuisine.
1
Cook the peas according to the instructions (usually 40–60 minutes), stirring occasionally to prevent them from sticking to the bottom.
- Split peas: 800 g
2
While the peas are boiling, cut the bacon into small pieces, finely chop the onion into cubes, and grate the carrot on a medium grater.
- Raw-smoked pork belly (bacon): 200 g
- Onion: 300 g
- Carrot: 200 g
3
Fry the brisket without oil over medium heat for 10-15 minutes. In the fat rendered from the brisket, fry the onion (add oil if necessary). When the onion becomes translucent, add the carrot and fry for another 10-15 minutes.
- Raw-smoked pork belly (bacon): 200 g
- Onion: 300 g
- Carrot: 200 g
4
When the peas are ready, add the remaining ingredients to the pot, mix, let it sit for 10-15 minutes, add salt and pepper, and mix again.
- Salt: to taste
- Ground black pepper: to taste