Nutritive and rich with protein pea soup can be cooked on vegetable broth or meat soup. But especially fragrant and tasty such soup turns out on broth from smoked edges with addition of bacon.
It is required to you
- 300 g of dry peas;
- — 500 g of smoked pork ribs;
- — 100 g of bacon;
- — 1 onions;
- — 1 carrots;
- — 5-6 tubers of potatoes;
- — 3 garlic gloves;
- — 1 tablespoons of vegetable oil;
- — 3 tablespoons of mustard;
- — 1 bunch of greens;
- — salt
- black sprinkling pepper to taste.
Instruction
1. Touch dry peas, wash its baking plate with flowing water and fill in with a small amount of cold boiled water for 4-6 hours. It is necessary in order that beans cooked quicker and at the same time kept the integrity.
2. Chop smoked edges on several parts, up to 1-3 edges in everyone. Put them in a pan and fill in with 3 liters of water. Bring to the boil, remove the formed foam and you cook edges on average fire within an hour until meat doesn't become easy to separate from bones.
3. Take out boiled smoked edges and cool. Separate meat, cut pieces and postpone. Filter broth. Merge water in which peas were presoaked, and add the inflated beans to broth. You cook soup about 30-40 minutes after boiling on slow fire. Don't forget to stir slowly periodically broth that peas didn't burn.
4. Peel vegetables and wash out them. Cut potatoes in large cubes or bars. Grate carrots on an average grater. Small chop onions. Warm in a frying pan vegetable oil and fry onions till golden color, then add grated carrots and fry 1-2 more minutes.
5. Add to broth with peas potatoes and you cook on average fire of 15-20 minutes. Then add fried vegetables from onions and carrots and leave on fire for 10 minutes.
6. Put in soup mustard, meat from smoked edges. Salt and pepper to taste. Pay attention that salt shouldn't be added at the beginning of cooking as it slows down process of a razvarivaniye of beans. Let soup will boil about 5 more minutes.
7. Cut bacon thin strips. Small chop garlic or miss through a press. Wash out greens of parsley and fennel and crush. Add greens, garlic and bacon to soup. Warm up within a minute and remove from fire. Cover pea soup and let's infuse 10-15 minutes. Then pour ready pea soup on plates and give with croutons or toasts.