Pea soup with smoked meat is perhaps one of the most delicious soups that neither adults nor children refuse. And it is not particularly difficult to cook it, so that everyone, even a young housewife, will be able to please their loved ones and earn a reputation as a noble culinary specialist.
It is necessary
-
- Bone broth meat - 300-400 g
- Smoked ribs
- low-fat smoked brisket or shank - 300 g
- Dry peas - 0.5 kg
- Onions - 2 pieces
- Carrot
- Potatoes - 2 pieces
- Bay leaf
- salt peppercorns
- Vegetable oil
Instructions
Step 1
Rinse the peas in cold water, pour into a deep bowl and soak for 5-6 hours, you can overnight.
Step 2
Rinse the meat, pour two liters of cold water and cook the meat broth on it, adding one onion. When the broth is ready, remove the meat and onions from it, put the meat in a bowl, cover it with a lid.
Step 3
Pour the peas into the broth, put the smoked meats, when the water boils, reduce the heat to a minimum, leave to simmer for forty to fifty minutes.
Step 4
Finely chop the onion, grate the carrots on a coarse grater. Heat a skillet and fry the onions in vegetable oil first, then add the carrots. Remember to stir constantly to avoid burning the vegetables.
Step 5
Remove the smoked meats, set them aside for the broth meat. Cut the potatoes into small cubes, throw them into a saucepan, put peppercorns and bay leaves in it, try with salt, add salt if necessary. Place the contents of the pan into a saucepan.
Step 6
Disassemble the meat from the broth and smoked meats - separate the bones, cut the meat into pieces, put everything back into the pan and when the water boils, turn off the heat. Let the soup sit on the stove under the lid and infuse.
Step 7
Cut a piece of white loaf into cubes, dry them in a skillet without oil, chop fresh herbs. Pour the soup into bowls, place a few croutons on top and sprinkle with herbs.
