Pea soup with smoked bacon
6 servings
120 minutes
Pea soup with smoked brisket is a comforting dish of Russian cuisine, steeped in warmth and tradition. Its history traces back to village feasts where simple yet hearty ingredients created a rich flavor. The smoked brisket adds a smoky aroma to the soup, while the peas provide a creamy texture. Bay leaves and allspice deepen the taste, and garlic and onion add spicy notes. This soup warms on cold days and pairs perfectly with rye bread and croutons, filling the home with the aromas of home cooking. It is not only nourishing but also has the ability to transport you to the atmosphere of an old Russian lunch where rich dishes are cherished.
1
Cut the pork belly into small pieces.
- Cooked-smoked pork belly bacon: 600 g
2
Pour 2–2.5 liters of cold water (depending on the desired thickness of the soup).
3
Add a whole peeled onion, peppercorns, and bay leaf to taste.
- Onion: 1 head
- Allspice berries (whole): to taste
- Bay leaf: to taste
4
Cook on medium heat for about 1.5 hours. The soup should simmer but not boil.
5
Add split peas and cook until they are ready.
- Split peas: 160 g
6
Add greens and croutons if desired.