Soups are one of the most important dishes on the dinner table. Although they are often unfairly ignored, as almost everyone prefers to have a quick bite.
Ingredients:
- Peas - 300 g;
- Smoked ribs - 0.5 kg;
- Bulb onions - 1 pc;
- Potatoes - 5 medium sized tubers;
- Carrots - 1 pc;
- Greens;
- Spices: salt, bay leaf;
- Black bread - ½ loaf.
Preparation:
- Rinse the smoked ribs under water and cook the broth. While cooking the broth, you can add parsley or celery root. After the broth is ready, the root must be pulled out.
- Rinse the peas under cold water and cook with the meat until boiled. To make the peas boil faster, literally a few crystals of baking soda are added to the broth. When the meat is cooked, it must be pulled out of the broth, cooled and separated from the bones.
- Rinse the potatoes and peel them with a vegetable peeler, remembering to remove the eyes. When the peas in the broth are practically boiled, the potatoes are poured into the pan.
- Peel the onion and cut into cubes. Wash and peel the carrots, grate. Melt the butter in a frying pan and fry the onion in it until transparent, then add the grated carrots to the onion, mix and fry everything until soft.
- After the potatoes in the broth have begun to boil, add the fried vegetables and meat pulp to a saucepan and bring to a boil. Then switch the fire to the smallest one, add salt to the soup, add spices: bay leaf and pepper and simmer for 10 minutes, stirring constantly.
- Cut the black bread into small cubes and dry in the oven. Pour the soup into portioned bowls, sprinkle with finely chopped herbs and serve hot. Serve separately the brown bread croutons, which you add to yourself.
