All cook generally pea soup with smoked ribs. We will add also dried mushrooms. They will give to soup unforgettable aroma.
Ingredients:
- 125 g of cepes (dried);
- 250 g of peas;
- on 1 bulb and carrots;
- 350-400 g of pork ribs;
- 5 l of water;
- 2 tubers of potatoes;
- sunflower oil;
- seasoning for vegetables;
Preparation:
- For a start peas need to be wetted in a pan with cold water for a couple of hours.
- Mushrooms should be washed up and too to fill in with a glass of water. For giving to a dish of mushroom taste they have to stand about an hour. Lay out mushrooms together with water in a pan and cook so far they won't become soft.
- Edges should be washed up and dried. Cut them on separate plates. Fry edges in a frying pan with addition of sunflower oil.
- Send edges to a pan with hot water. Cook them within 35 minutes. To boiled ribs to send peas and to cook to semi-readiness.
- Then it is necessary to cut a bulb small. It is better to take onions of the average size. Clean, wash and grate carrots. At the request of it it is possible to cut small straws.
- After roasting of ribs in a frying pan there was a fat. On it it is necessary to do fried vegetables. Pour there onions and carrots. Brown until vegetables don't become soft.
- Potatoes should be cleaned and cut in any way. In a pan to lay out potatoes and mushrooms. Cook to softness of potatoes.
- Send fried vegetables to soup and strew with seasoning. Add salt to taste.
- Cook soup of 10-15 more minutes.
- Right at the end from above to strew with greens. It is possible to serve soup with rye bread sour cream.