A thick, fragrant, rich soup for lunch - on the very simple recipe. He was, well, very tasty!
Ingredients:
1.5 cup dry pea (crushed or halves)
300 gr. smoked pork ribs
carrot
onion
2 pcs. potatoes (not necessarily)
salt
ground black pepper
vegetable oil
herbs to taste
Preparation:
1. Pea bust, rinse and fill with cold water. Leave on for 8-12 hours. You can do it at night, but closer to the dinner begin to cook soup.
2. Wash and clean potatoes, carrots and onions.
3. Bow and chop carrots, fry in vegetable oil until golden brown, but not too overcook.
4. The large pot lay washed swollen peas and pour 2.5 liters of water. Put on medium heat, bring to a boil and remove foam.
Reduce heat to a minimum and leave the peas to cook for 30-40 minutes.
5. Potatoes cut into cubes and add to the boiling pea soup.
6. Ribs cut into several pieces. Conveniently cut into individual first rib segments. and then each divided into 2-3 parts.
7. 15 minutes after the start of cooking potatoes, put in a pot ribs and fried carrot and onion.
8. Simmer the soup over medium heat for another 15-20 min. To all tastes completely united. By the time the peas should also have completely seethe.
If not, it can be crushed by hand using a wooden potato masher-tolkushkoy.
9. Pea soup with salt and season with pepper and 2 pcs. leafs.
Upon request and taste, add the greens.
10. Ready soup off the heat and let it brew under the lid for 15 minutes.
Hot pea soup pour into bowls and serve.
Bon Appetit!
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