Cookware: cup, measuring container, tablespoon and teaspoon, kitchen knife, cutting board, frying pan, spacious pan, soup ladle, hob.
Ingredients
| Name | amount |
| Peas (chopped in halves) | 250 g |
| Onion | 1 head |
| Potatoes | 4 tubers |
| Carrot | 1 PC. |
| Smoked meats (pork loin) | 200-250 g |
| Garlic | 2 cloves |
| Bay leaf | 1-2 pcs. |
| Allspice | 5-6 peas |
| Salt, ground black pepper | taste |
| Filtered water | 800-1000 ml |
| Refined vegetable oil | 10 ml |
Step cooking
- Soak peas crushed in half in large quantities of water (250 g) for 6-8 hours so that the liquid volume is two to two and a half times the amount of legumes. Better to do this operation at night.
- After the set time, rinse the peas several times (until white foam ceases to form under the stream). Peel a large onion.
Important!To make the pea halves boil faster, add ½ tsp to the water for cooking the soup. tea soda or 1 tsp. granulated sugar. - Remove from a 2-3 cloves of garlic a dense skin and a bottom. Pour washed grains about a liter of filtered water.
- Put onion with garlic in a pot with peas. Cook until cooked on low heat for about one and a half to two hours, periodically removing the resulting foam.
Did you know? Peas are poured exclusively with cold water and then brought to a boil, since peas halves filled with boiling water, no matter how you cook, remain stiff. - When the water boils, add a couple of leaves of lavrushka and 5-6 peas of allspice to the contents of the pan. Wash and peel one medium carrot, and dissolve it in cubes.
- Four peeled potatoes are cut into cubes of the same size.
- Cut 200 g of pork loin into small cubes.
- Heat a pan with 10 ml of refined vegetable oil. Fry the pork loin sticks in hot oil until pink.
When the peas are ready, be sure to remove the boiled onion from the soup and try to remove the boiled garlic cloves. - In a pot with cooked peas, start diced potatoes with carrots and cook until the potatoes are ready.
- Once the potatoes are soft, add slices of fried pork loin to the soup.
- Bring the soup to a boil, salt, pepper to taste and turn off the burner under the pan. Cover the soup with a lid and let the soup “rest” for 5-7 minutes, and then pour into serving plates.
Serving and decoration
Pea soup is served both with fresh bread and with crackers or croutons. You can also offer all kinds of hot or sweet and sour adjika, hot ground red pepper, oriental seasonings. And also fresh greens - dill, parsley, cilantro, feathers of green onions, finely chopped or whole branches.
Video recipe
A short master class on cooking delicious aromatic smoked pea soup with smoked products is offered for viewing. You will learn how to cook halved peas and many very important tips on how to cook pea soup.
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