Pea Soup with fried Potatoes Recipe
The usual winter soup, but in a new way!
Servings Prep Time
5 15minutes
Cook Time
100minutes
Servings Prep Time
5 15minutes
Cook Time
100minutes
Ingredients
Instructions
  1. Soak the peas for a few hours or at night.
  2. This is how infused peas should look.
  3. 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).
  4. Fill the ribs with a liter of cold water and put on fire, remove the foam when boiling.
  5. After an hour, drain the water, add soaked peas to the broth.
  6. When the soup cools down a little, separate the meat from the bones.
  7. It can be crushed, but I like such fibers.
  8. Boil the peas when it is boiled, remove the foam, add salt.
  9. Cut the potatoes into small cubes.
  10. Put it in a preheated frying pan with oil.
  11. Fry until a moderately uniform golden color, but without fanaticism – we don’t need a mega crust.
  12. Grate the carrots, cut half of the onion into slices.
  13. Add to the potatoes.
  14. Fry everything together.
  15. When the peas are ready in the soup, pull out about 5-6 spoons.
  16. Whisk everything else with a blender.
  17. Send the remaining peas to the baking dish.
  18. Add water, boil everything together.
  19. Now transfer the meat, and you can go straight to the plate.
  20. Served for lunch.
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