| Prep Time | 5-6 hours |
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 400 gram Pork ribs (smoked or lamb brisket)
- 200 gram bacon (or other smoked meat products separately or in a mixture)
- 3 liters Water
- 150 gram Pea
- 1 pieces Onion (average)
- 100 gram Carrot
- 50 gram Celery root
- 120 gram Apple (green, sour or sweet-sour)
- 80 gram Prune
- 250 gram Potato
- 60 gram Tomato paste
- 2 tablespoons Vegetable oil
- 3 pieces Bay leaf
- Salt
- Herbs (to taste)
Ingredients
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Instructions
- The peas soak in cold water for 5-6 hours. Ribs (lamb breast) cut into pieces, pour cold water and cook until tender. Remove from broth, remove the meat from the bones. Meat and meat products (I have 50 g ham and 150 g lean bacon) cut into on pieces of. Strain the broth. Carrots and celery slice into strips, onion - small cubes. Potatoes and apples cut into slices. The prunes into halves.
- Fry onion in oil until golden brown.
- Add the carrots and celery and fry until soft.
- Put the tomato puree and fry for another 5-7 minutes.
- Broth bring to a boil, put the peas and cook until almost cooked.
- While cooking the peas, meat and meat products lightly fry in part oil until light golden brown.
- When peas is almost ready, add the potatoes and meat, bring to boil, reduce the heat to small and cook for 5 minutes.
- Add roasting, prunes, apples.
- Bay leaf, season with salt and pepper and cook the soup for another 10-15 minutes.
