A product as simple as peas can become the main ingredient in many dishes. However, simple pea soup can be prepared in such a way that no other delicacy compares to it in terms of taste.
Traditional pea soup is cooked by analogy with all other soups: meat, potatoes, peas, spices. But with the same ingredients, you can make a completely unique soup that will become a culinary revolution on the scale of a single family.
In ancient Rome and Greece, exclusively poor people ate peas, but in France in the 16th century, peas were served only to the royal table.
You will need a heavy-bottomed saucepan to make the soup. You can take a large volume gosper. From the ingredients you need a glass of dry peas, 300-400 grams of smoked pork ribs, you can take beef or lamb, but pork is a classic of the genre, pork goes best with peas. Next, you will need 2-3 varieties of sausage, 100 grams of each variety, you can do without sausage, then meat lovers will have to be content with gnawing the bones. Take a small piece of loin or other meat product, but with a piece of bacon present. One onion and one carrot are useful. You can take a couple of potatoes. The classic pea soup is cooked without potatoes, but for some, the presence of this root vegetable in the soup is fundamental, so it will not be a crime to cook pea soup with potatoes. Salt to taste. Greens.
In order to simplify the cooking process as much as possible, you should prepare all the ingredients in advance - peel, chop, crumble. Arrange the prepared food on plates in the order of use.
To speed up the cooking process, peas can be soaked in water.
When soaked, peas increase several times, which should be taken into account when choosing a container. Otherwise, the pea mass will simply fall out of the dishes.
So. Sausage, loin is cut into cubes. The sausage can be folded together and the loin aside. Cut the smoked ribs into pieces of 5-8 centimeters. Cut the onion into half rings, cut the carrots into small cubes, and cut the potatoes, if any, into cubes. Prepare boiling water - 2-2.5 liters.
Put a saucepan on the fire and heat it up. Put the chopped loin in a preheated saucepan. Fry until fat is melted. When fat appears, put the ribs and sausage, fry until half cooked. It will take a little longer to fry raw smoked ribs, so you should put them before the sausage. Put the carrot cubes with meat products.
Fry the carrots until soft and do not burn. Add the onion last. Fry everything over high heat, stirring constantly.
Pour peas into the finished gift and mix thoroughly. Pour boiling water over everything. If the recipe assumes potatoes, then it is poured along with boiling water. After the soup has boiled, add salt and reduce heat. The soup shouldn't boil. There should be only slight surface roughness. You need to simmer the soup for a long time - forty minutes or even an hour. Before serving, put finely chopped greens on the plates, but this is not necessary.
