Pea soup has been known for a long time. In each country, pea soup is prepared in its own way. I'm writing a recipe for Canadian pea soup. This recipe is very popular in Quebec. Only yellow polka dots are used.
Mix fried onions and bacon with carrots and celery in a large saucepan and add a teaspoon of sugar.
In the same large saucepan, add the pre-washed peas, pour in all the water or chicken broth, add bay leaf, pepper and ribs, do not forget spices and finely chopped garlic. Boil for 2 hours. Usually the peas are filled with water a few hours before cooking, but if you forgot, it doesn't matter - you just have to cook longer.
Once the meat is cooked, take it out of the soup and remove the bones, slice the meat and put it back into the soup. Add a teaspoon of vinegar to the finished soup.
The next day, the soup will infuse and become tastier.
You can serve with crackers, chips and homemade bread.
