Don’t know how to diversify your home menu? We suggest cooking split pea soup with smoked meats. This is a delicious and easy-to-prepare dish that even a novice hostess can handle.
According to this step-by-step recipe, the soup always turns out to be rich, satisfying, fragrant and very tasty. This soup is not ashamed to treat even unexpected guests.
If you soak the peas in advance, then it will take relatively little time to cook. In combination with garlic croutons, this dish acquires a special taste and aroma.
Step by step method
We thoroughly wash the peas and soak in clean water for 8 hours, it is most convenient to do this at night.
Rinse the peas again and transfer to a bowl. Fill with water and put on fire. After boiling, salt and cook for about 30 minutes until soft.
We clean the onion from the husk and chop finely.
Peel the carrots with a vegetable peeler and grate on the large side of the grater.
Put the chopped onion in a frying pan heated with oil and fry until it is transparent, stirring occasionally.
Add grated carrots and cook until soft.
Cut the smoked brisket into cubes and put in a pan with vegetables. Season with pepper and ground paprika.
At this time, peel the potatoes, wash and cut into cubes or cubes.
Put the chopped potatoes in a saucepan and cook for about 5-7 minutes over medium heat.
We shift the frying into an almost ready soup and cook for another 5 minutes over low heat.
We cut the bread into cubes. Peel the garlic and cut into thin slices.
Pour 1 tablespoon of vegetable oil into a frying pan and heat. Spread the garlic and heat it for 1 minute.
We spread the loaf cubes in the pan to the garlic and, stirring constantly, fry for two minutes until golden brown.
We leave the finished pea soup for 10 minutes to cool a little and infuse. Then pour into plates and serve hot, sprinkled with garlic croutons and garnished with fresh herbs.
Tips & variations
To prepare pea soup, it is better to use not whole peas, but halves or crushed ones. It boils faster and does not require pre-soaking.
The foam that forms when boiling peas should not be removed, but “drowned” in the broth, so the soup will turn out to be more rich.
You can take any smoked meats - pork ribs, brisket, bacon, legs, wings, backs and even sausages.
Crackers and croutons are most suitable for this soup. You can buy them at the store or make your own. When serving, pea soup can be garnished with herbs.