Pea soup with beef and bacon
5 servings
90 minutes
The basis of this soup is beef broth. In this case, you don't have to add any smoked meat if you want - the beef will give the peas the right degree.
1
Wash and boil the beef.
- Beef ribs: 600 g
2
Cut the potatoes into cubes and add them to the broth.
- Potato: 3 pieces
3
Wash the peas and add them to the broth 5 minutes after the potatoes start boiling. Cook for 20 minutes.
- Split peas: 500 g
4
Grate the carrot on a coarse grater, chop the onion. Place the onion in a pan, fry for 5-7 minutes, then add the carrot and stew for 7 minutes. Grate the garlic on a fine grater, chop the parsley and dill. Add everything to the carrot. Fry for 3 minutes. Remove from heat.
- Onion: 1 piece
- Carrot: 2 pieces
- Garlic: 2 cloves
- Dill: 3 tablespoons
- Parsley: 1 bunch
5
Puree the carrot in a blender, adding sour cream. Add everything to the soup. Cook for 10 minutes, or until the peas are cooked. Turn off.
- Sour cream 20% fat: 5 tablespoon
6
Fry the bacon.
- Bacon: 100 g
7
Cut the bread into cubes, dry it in an oven preheated to 200 degrees for 7-10 minutes. Serve the soup with beef ribs, bacon, and croutons.
- Rye (black) bread: 4 pieces
- Beef ribs: 600 g
- Bacon: 100 g