Pea soup is very nutritious and high in protein. It can be complete without the addition of meat, but this recipe uses smoked ribs. They give the soup a rich taste and unique aroma.
It is necessary
- - 1 cup dry peas
- - one onion
- - one carrot
- - 600 g smoked pork ribs
- - 4 potatoes
- - vegetable oil
- - salt to taste
- - Bay leaf
- - greens
Instructions
Step 1
Put a large saucepan on the fire and toss the pork ribs into it. Add a large, uncut onion to these.
Step 2
It is best to soak peas in the evening, but if you forgot to do this, then fill it with hot water for at least an hour. Split peas soften faster than whole peas. Try to take care of it in advance.
Step 3
While the peas are swelling, peel and grate the carrots, or cut into small cubes, which will give a more aesthetic appearance to the dish, making it more colorful.
Step 4
Remove the onion and smoked meats from the broth. Cool and separate the meat from the bone. Slice it up. Drain the infused peas and add them to the broth. Put carrots and meat in a hot skillet. Fry them for about 10 minutes. Add a few bay leaves to the soup and let sit for 7 minutes.
Step 5
Peel and dice the potatoes. Add it to the soup and remove the bay leaf from there. Wash the herbs and pat dry through a napkin or towel. Chop it up and sprinkle it over the soup. Do not forget to salt the dish to taste, if you like black ground pepper, then you can add it.
Step 6
White bread croutons are perfect for this dish. Dry the diced wheat bread in advance. After the rusks are ready, you can season them with garlic seasoning or paprika.
Step 7
You can add the obtained crackers to the soup, but it is possible to serve them in a separate gravy boat, which will look more democratic.
