Pea Soup with smoked Meats Recipe
The basis of the broth is boiled and smoked pork ribs, I do not recognize any other pea soup in principle). The soup turns out to be very thick, in principle, for both the first and the second.
Servings
8
Cook Time
180minutes
Servings
8
Cook Time
180minutes
Ingredients
Instructions
  1. Before cooking the soup, soak the peas in cold water for two hours.
  2. Pork smoked and boiled ribs washed in water, pour cold water and cook the broth for an hour and a half, without adding anything.
  3. Bacon and smoked brisket cut into small cubes and fry in olive oil in a frying pan.
  4. Cut the onion into small cubes.
  5. Grate the carrots on a coarse grater.
  6. Cut the potatoes into thin slices.
  7. Separate the already cooked meat from the ribs and finely chop.
  8. Add all the vegetables, peas, fried bacon and brisket, meat with ribs to the broth and cook for about two hours. About 20 minutes before the end of cooking, add the greens (tied in a bundle) Bay leaf, allspice. Periodically remove the foam and mix so that the peas do not stick to the bottom of the mold.
  9. Cut the baguette into small cubes and cook the crackers in the oven or microwave (they cook in a microwave oven for a couple of minutes).
  10. Pour the soup into tureens, add crackers, finely chopped greens (in my case, a lot of black pepper) and you can eat!
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