3piecesSausage(better smoked, but you can add processed cheese or leave the soup vegetarian)
For 3 liters:
1. Covered the bottom of the pan with peas, washed several times, rubbing peas with his hands.
2. Left on night in a large (!) the amount of salt (!) waters. So, once beans absorb the salt and it will not seem fresh inside.
3. Before cooking, poured the salty (and slightly fizzy) water, washed peas, again Podolia (given the saltiness of the meats, and I'd be salting fries), put on the fire with a Bay leaf and allspice.
The number of ingredients is about the same proportion.
Melt about 50 grams of butter.
Specially buy a large briquette and from time to time use it for frying, flavoring porridge.The refined French cuisine is built on butter: it absorbs all spices better than vegetable oil and transfers aromas to frying.
In hot oil add the onion and 3 cloves of flattened garlic (press flat with a knife).
Be sure to add salt and black pepper (!).Salt immediately. Give the opportunity to vegetables immediately acquire a rich taste.
To amazingly smelling oil with Golden onions add grated carrots and smoked meat.
The last time potatoes for soups labor on a grater. So it cooks faster, the soup thickens.I prefer soups without potatoes (if I cook only myself), and grated it is almost not felt, and the broth is still richer.
Put out the potatoes with frying (still very tasty to fry).
Add frying in a pot with ready peas (you can puree). It turns out quite liquid. Put about 4 tablespoons of corn grits.
In about 10 minutes the soup will begin to thicken.
Cut the greens (I have dill) and garlic (I have 6 cloves, but can be more).
Keep the fire until the corn swells (20 minutes). Turn off, add the greens and garlic. Close the lid and allow to infuse.
With the aroma of black bread pea soup with smoked meat and garlic reveals all its smells!
You can serve with a slice of ham, drip into a plate of fragrant oil (for example, unrefined sunflower).
Soup can be pureed. Do without potatoes. Add less peas and more corn with a spoonful of sugar... with melted cheese...