Sometimes you want to eat something simple, satisfying and warming. For example, thick pea soup, or rather its Polish version, works well for this. You can cook this dish with or without meat. Choose dry and green peas, try to soak them 24 hours before cooking.
It is necessary
- - pepper - to taste;
- - salt - to taste;
- - bay leaf - 3 pcs;
- - olive oil - 2 tablespoons;
- - bacon - 100 g;
- - leeks - 1 pc;
- - carrots - 1 pc;
- - potatoes - 5 pcs;
- - peas - 500 pcs.
Instructions
Step 1
If you haven't already, soak the peas in water and wait 12 or 24 hours for them to soften. It is advisable to do this in the late afternoon, so that you can start cooking in the morning. Try to change the water to fresh water every 5 hours. The water should cover the peas completely, so choose a larger container and do not spare the water.
Step 2
Peel the potatoes and eyes, rinse in water and cut into small pieces of any shape. Peel the carrots by scraping off the dirt with a knife, then cut off the back, rinse in water and grate on a coarse grater.
Step 3
Pour the prepared peas with 1.5 liters of water, add the bay leaf and cook on medium heat. After half an hour, add the sliced potatoes and grated carrots. Cook for another 30 minutes.
Step 4
Fry the onions in a frying pan in vegetable oil until transparent and soft. Add finely chopped bacon. These ingredients should eventually take on a golden color. Next, add the prepared frying to the soup.
Step 5
After bringing the thick pea soup to a boil, turn off the heat and pour the dish into bowls. You can cool the soup slightly, and then serve it along with sour cream, slices of white or black bread, and herbs.
