Pea soup with smoked sausage

Pea soups have long been favorites on our dining tables. They are not cooked with anything, and they always turn out to be so tasty that it is impossible to tear yourself away from the first spoon to the bottom of the plate.

Today I invite you to cook one of the simplest, but incredibly tasty and satisfying pea soups - with smoked sausage. If you have not yet prepared such an option, then you must do it without fail, your family will be satisfied.

Vilkin. Pro is a unique culinary community. Here you will always find proven recipes for every taste.

Ingredients:

Peas - 250 g

Medium potatoes - 2 pcs.

Bulb onions - 1 pc.

Carrots - 1 pc.

Smoked sausage - 250 g

Lean oil - 1 tablespoon

Dill - a couple of twigs

Parsley - a couple of twigs

Salt to taste

Ground black pepper - to taste

Bay leaf - 2 pcs.

Water - 2 l

How to cook:

Prepare all the ingredients listed for making the pea soup. Peel the onions, potatoes and carrots. Rinse root vegetables with herbs under running water.

Rinse the peas thoroughly. It is best to take chipped - it is faster and easier to prepare.

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Transfer the peas to a saucepan, pour 1.5 liters of cold water over it. Cook for 20-30 minutes, until tender.

There are two ways to quickly boil peas:

fill it with cold water and let it swell for 3-4 hours;
add a pinch of baking soda directly to the pan over the washed peas as you cook, a method used in Middle Eastern cuisine.

Then cut the potatoes into large cubes, add to the pan and boil for 15 minutes.

Cut the smoked sausage into small cubes, set aside for now.

Meanwhile, fry the onions and grated carrots, cut into small cubes, in a small amount of vegetable oil. Cook them for 5 minutes, no longer.

Now put the fried vegetables and chopped sausage into the soup, then toss in the bay leaf. Cook for another 5 minutes. Collect all the foam and season with salt and pepper to taste.