In order to boil a wonderful pea soup, we will use a very old, but still preserved, recipe, which can be considered the most successful of those thought up by humanity. This recipe will help us to turn the most ordinary pea soup into a real culinary delicacy.
In Russia, in well-off families, pea soup was cooked with the addition of roots and smoked pork ribs. During its preparation from the kitchen came a intoxicating aroma. It is difficult to resist such an appetizing smell, even if you don’t really want to eat it. This soup can periodically delight their households.
Cooking a pea soup with a photo and comments for each picture will help each hostess.
In the photo: ingredients for cooking pea soup:
- Chipped peas (halves) - 2 cups
- Carrots - 1 pc
- Water - 3 l
- Potatoes - 3 tuber
- Smoked pork ribs - 500 g
- Bulgarian pepper - 2 pieces
- Parsley root - 1 pc
- Onion - 1 pc
- Parsnip Root - 1 pc
- Sunflower oil - 3 tbsp. l
Recipe for cooking pea soup (with photo):
Preparation for cooking pea soup begins long before the start of the process. It consists in the fact that split peas are washed and soaked overnight.
For cooking you should not take whole peas, as they boil down worse, and it is important for us to get a well-boiled soft product, which by its consistency will resemble a puree. The better the peas are boiled, the tastier the soup will be.
Pour a glass of split peas into a porcelain or ceramic container and fill them with water.
They will absorb all the water in themselves and will greatly increase in volume.
Pour the swollen peas into the pan and fill it with water.
During the cooking process, thick foam will form on the surface of the water in a fluffy hat. It is better to shoot and throw it away.
How many peas will cook, depends on many factors, it is very difficult to predict. Approximately this process will take one and a half hours, which means that there is time to prepare other products.
Let's start with potatoes. Small bars will go to the pan when the peas are almost cooked.
Potatoes come for onions and carrots. Sprouted in vegetable oil, they will give a soft taste to the first dish and brighter display its golden color.
Bulgarian pepper in the form of a thin straw, before sending it to the soup, is also better to sprinkle on in vegetable oil.
The main thing is not to forget the roots. Parsnip root and parsley need to chop, and then fry together or sequentially one after another.
Last, we send smoked ribs to the soup. They are ready to eat, so with them you just need to boil the dish and, having turned off the gas, leave it to soak in the aroma of smoked meats.
Salt with care, trying all the time, as the ribs have already given their salt to the soup.
Flavor pea soup with dry Provencal herbs.
It is best served with crackers.
Garlic buns are also appropriate.
A bright yellow first course will greatly decorate the chopped greens.
For a sense of sharpness, you can add chili pepper without seeds.
The aroma of pea soup will bring the whole family around the table and with its great taste and incredibly delicious smell will lift your spirits.
