Instructions
- Take the chopped peas, divide the ribs into bones. Fill the peas and ribs with water and cook over moderate heat until tender, add salt. add finely chopped potatoes 15 minutes before cooking.
- While the peas are cooking, fry the bacon pieces in a frying pan.
- Add carrots, onions and garlic to the bacon. Fry for another 5-10 minutes.
- Remove the large bones from the soup, and mash the rest of the mass with a blender. Then return the ribs back, add the bacon and vegetables and keep on fire for another 5-10 minutes.
- Croutons for pea soup are classics of the genre. Place the slices of bread on a baking sheet and let dry for a few minutes in the oven.
- Serve the soup with a spoonful of sour cream and croutons.
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