Pea soup with smoked meat is the most popular and hearty dish among many nations; it is great for the winter season. Cooked in meat broth with smoked meats, this soup will leave a pleasant memory for your guests. Pea soup is not only nutritious and nutritious, but also very healthy, since peas are rich in protein, vitamins and minerals.
It is necessary
- - 500 g of split yellow peas,
- - 1 kg of pork ribs or shank (preferably smoked),
- - 200 g smoked or smoked sausages,
- - 2 onions,
- - 1 stalk of leeks,
- - parsley with roots and celery,
- - 1 carrot,
- - 2 potatoes,
- - 2 tsp soy sauce,
- - pepper, bay leaves, salt.
Instructions
Step 1
Pea soup takes more than 2 hours to cook. Pour the pre-split peas into 3 liters of cold water and add salt, set aside. After 20-30 minutes, cut the carrots into large pieces and add to the peas, put the meat in the pan. Put the boiling pea soup over high heat and stir occasionally to prevent the contents from sticking to the bottom and burning.
Step 2
After 20 minutes, add half the celery stalk, half the chopped parsley and onion into the pea soup. Then add the leeks, whole parsley root, and bay leaf. After 2-3 minutes, diced potatoes and chopped sausage should be placed in the pea soup. Let the pea soup simmer and simmer, remember to stir. Now cover the smoked pea soup with a lid and cook for 2 hours, until the meat is tender and the soup thickens.
Step 3
Remove the meat from the finished pea soup, cut into slices and toss back into the broth. Add soy sauce to the pea soup, pepper and salt to taste. Finely chop the remaining greens and serve separately. To accentuate the flavor of the smoked pea soup, serve with toasted rye bread slices.
