Meanwhile, prepare the broth. For smoking, we take boneless ribs, onion, bay leaf, garlic with cumin, salt and I have dried carrots (it gets very dark when drying).
Fill the ribs with a liter of cold water and put on fire, remove the foam when boiling.
After an hour, drain the water, add soaked peas to the broth.
When the soup cools down a little, separate the meat from the bones.
It can be crushed, but I like such fibers.
Boil the peas when it is boiled, remove the foam, add salt.
Cut the potatoes into small cubes.
Put it in a preheated frying pan with oil.
Fry until a moderately uniform golden color, but without fanaticism - we don't need a mega crust.
Grate the carrots, cut half of the onion into slices.
Add to the potatoes.
Fry everything together.
When the peas are ready in the soup, pull out about 5-6 spoons.
Whisk everything else with a blender.
Send the remaining peas to the baking dish.
Add water, boil everything together.
Now transfer the meat, and you can go straight to the plate.
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