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Pea soup recipe say7. Pea soup with smoked meats

My household loves everything tasty and varied. But who doesn't love delicious food! Every day, eating the same soup is somehow prosaic and annoying. I decided to please my family with something original that I hadn’t cooked for a long time. There was a lonely smoked rib in the refrigerator. And I thought: what if you use it for soup? The pea soup with smoked meat turns out to be delicious, which I have adopted.

It is prepared very easily, without hassle and problems. And most importantly - it comes out very appetizing. And this is what you need! And I made the right decision - the household was satisfied and well-fed.

A glimpse into the history of soup

Pea soup with smoked ribs - this is a unique range of tastes, the best combination of ingredients. I just want to lick my fingers, but etiquette interferes. This dish is popular in Russia, France, Germany and other countries of the world. It represents.

It should be rightly noted that it was thanks to him that many other types of soup appeared. That is, it was taken as the basis for creating different options mashed soups. It is delicate, soft, airy and at the same time has a certain “zest”.

Appetizing pea soup with smoked meats was prepared in ancient times in old-old Greece. Greek chefs noticed that peas and water can be used to cook original dish... But when they tried to cook it with meat, they simply came into indescribable delight. Of such amazing taste they haven't felt yet.

In ancient Greece, soup made from legumes, usually peas, could be bought on the street. Imagine how convenient it is: you come back after the premiere in the amphitheater hungry and from a distance you hear the delicate delicate aroma of smoked meat soup. But today there is soup on the street ... well, somehow it is not very fashionable, except in the gazebo, in the garden.

If someone decided to go on a diet, then delicious pea soup is not a forbidden dish, it does not add extra pounds, but at the same time it perfectly saturates and supplies the body useful substances.

In various countries of the world, such a dish is prepared with the addition of certain traditional ingredients. Can you imagine a soup with peas, cheese and dry wine? And in Italy. Mongolian chefs put tomato juice and sour cream in such a soup.

We can also experiment and add something to the soup. For example, nutmeg, ginger, cloves ... well, or something else edible. Of course, you need to be careful not to overdo it with seasonings. You can hardly get tasty soup if it resembles a medicine with medicines (from an overdose of various leaves, seeds and pods).

Soup recipe

First, let's prepare all the required products:

  • water - 4 liters;
  • smoked rib - 500 gr.
  • peas - 450 - 500 gr;
  • carrots - 2 pieces;
  • onion - 1 piece;
  • sunflower oil - 40 gr;
  • potatoes - 4 pieces (medium);
  • bay leaf - 3 pieces;
  • salt to taste.

On a note

Some "magic moments" will help us quickly prepare really incredibly delicious pea soup with a delicate aroma.

  • Peas must first be soaked in cold water for 4 or even 6 hours. This will enable us to cook the soup faster. If the peas are not soaked, they will take a very long time to cook.
  • It is advisable not to add salt to the soup while boiling the peas, as this will increase the boiling time of the beans. Yes, this is the culinary magic.

Cooking pea soup with smoked meats


We will get very tasty and. You can serve it together with garlic croutons or simply with garlic and bread.

Pea soup is a classic recipe for Russian cuisine. Pea soup turns out to be especially tasty if you cook it not just with ordinary meat - pork, beef or chicken - but also with smoked meats.

Pea soup turns out to be incredibly tasty. If you wish, you can conjure over its calorie content and cook lean pea soup, i.e. no meat at all. Or take chicken breast, which is considered a dietary product.

Well, if you want to cook the soup more satisfying, but fatter, then we take pork or smoked meat. As a result, you will get delicious dish, which is in no way inferior to the combined meat hodgepodge.

Pea soup - a classic recipe

The classic pea soup recipe is an easy and mouth-watering way to spice up your meals.


We need:

  • meat - 300 g;
  • potatoes - 3 pcs.;
  • carrots - 2 pcs.;
  • bulb;
  • peas - a little more than half a glass;
  • butter;
  • salt;
  • pepper;
  • soda.

Preparation

  1. The first secret is to soften the peas. To do this, fill it with boiling water and put 1 tsp in the liquid. soda. When the peas sit for a while in such water (20 minutes is enough), they will become soft and cook quickly. Do not be afraid for the taste of the dish - the soda will not affect it in the least.


  1. Cut the meat into small portioned pieces... Pour a little into the pan sunflower oil and fry them, sealing on each side.


  1. Grate the carrots on a coarse grater, chop the onions and send them to the pan with the cooked meat. Fry them for about 5 minutes.

In no case do not salt any peas or frying! This will significantly increase the cooking time of the peas.


  1. Now rinse the baking soda off the peas - you can use a colander for convenience. Fill it with two liters of water and put it on fire.

Thanks to soaking, the peas almost fall apart even at the boiling stage.


  1. Put the meat with vegetables in boiling water and leave to cook for 10 - 15 minutes.


  1. As soon as the peas finally disintegrate, put the potato sticks in a saucepan and salt the dish. Cooking potato soft soup.


You can add parsley to taste and pepper the soup when serving. Bon Appetit!

Pea soup with smoked ribs (smoked meats)

Easy to prepare and incredibly tasty, this pea soup will be even more flavorful when you add smoked meats to it. Experiment with the composition and get a new flavor every time!


Ingredients:

  • 2 carrots;
  • 1 onion;
  • 5 medium potatoes;
  • 1.5 cups of peas;
  • a pound of smoked ribs;
  • salt;
  • pepper;
  • lavrushka leaf;
  • greens.

Preparation:

  1. The first thing we start with is peas. We soak it for 5 - 6 hours, or better overnight.

Drain the water and rinse the cereal cold water... If you use hot, the soaked starch will foam and interfere with normal rinsing.

  1. Pour water into a five-liter saucepan and pour peas into it. We turn on the heating and let it boil - in 20 minutes it will reach the desired consistency.

When the peas have boiled, do not forget to remove the foam, then the broth will remain transparent.

  1. Cut the potatoes and onions into cubes. Carrots - in half rings.
  2. Saute the onion in a frying pan, add the carrots to it. Pepper the frying a little - this will add an unusual touch to the soup.
  3. Cut the smoked ribs or any other smoked meats into portioned pieces.

We separate the whole rib from the meat, and cut the rest as you want.

  1. We spread the meat on top of the carrots and fry for 10 minutes, warming up the ribs well.
  2. The peas are already cooked - we are sending potatoes to them!
  3. After 10 - 15 minutes, put the vegetable frying with meat into the soup. All this should boil for 10 minutes. And that's it, the pea soup with smoked meats is ready!

This soup is served in portions, we put croutons in each plate and be sure to sprinkle with herbs. Bon Appetit!

Pea soup with smoked ribs in a slow cooker - a step by step recipe

To prepare pea soup in a slow cooker, we use ready-made broth. This will significantly speed up the cooking time of the soup, which is so important when you need to feed a hungry family!


Ingredients:

  • 1 carrot,
  • 400 g smoked ribs;
  • 2 - 3 potatoes;
  • bulb;
  • a glass of peas;
  • spices to taste;
  • broth about 2 liters.

This version of the soup will be with whole peas, not boiled peas, so you don't need to soak it with baking soda.

Preparation:

  1. Cut the ribs into portions. We shift the meat into the multicooker bowl.


  1. Cut the onion as small as possible and pour it to the meat.


  1. We rub the carrots. In that recipe, use the shallow side of the grater. We put the vegetable in the bowl.


  1. We also send a glass of peas to the pan.


  1. Cut the potatoes into cubes and put them in a slow cooker.


  1. Season to taste with salt, pepper and herbs and pour the broth to the top mark.


  1. Choose the mode in which we prefer to cook - "Chef", "Soup" or "Stew" and leave for 25 - 30 minutes. You don't need to do anything else - after the set time, the soup will be ready! And this is, in fact, as easy as shelling pears!

Pea Soup - Chicken Recipe

Delicious and fast rich soup can be cooked using chicken. It will be gentle enough, but also nutritious, suitable for diet food... And also anyone can cook this first dish.


Ingredients:

  • chicken - 1 breast;
  • peas - 1 glass;
  • potatoes - tubers;
  • carrots - 2 pieces;
  • bell pepper- 1 piece;
  • 1 onion
  • celery.

This recipe will be distinguished by an incredibly fragrant broth, and we will cook the soup right in a deep saucepan or cauldron.

Preparation:

  1. Traditionally, we soak peas according to the method of your choice.
  2. Finely chop the onion and send it to a stewpan with heated oil
  3. We cut the chicken into strips centimeter in thickness. We send it to the onion and fry everything together for at least 12 minutes.
  4. We cut the celery, three carrots, cut the bell peppers and send them to the stewpan. Putting it out a little. Enough 4 - 5 minutes.
  5. Lay in the soaked peas and diced potatoes at the same time. Add some salt.
  6. Cook the soup until the potatoes are soft, i.e. about another 15 minutes.

Light, spicy and unusual pea soup is already on your table!

Lean Pea Soup - Meat-Free Recipe

The secret of delicious lean soup- in a fragrant broth. Let's try to cook?


To do this, take:

  • peas - 200 gr.;
  • bay leaf - 3 - 4 pcs.;
  • peppercorns - 2 - 3 pcs.;
  • onions - 4 pcs.;
  • large carrots - 1 pc.;
  • potatoes - 5 pcs.;
  • greens;
  • salt - 2 tablespoons;
  • sunflower oil - 100 ml;
  • White bread.

Preparation:

  1. Cut half the carrot into rings. We put a pot of water on the fire and put the onion and carrot rings, bay leaf and peppercorns in it. We will cook the broth for 30 minutes.


  1. At this time, pour the oil into the pan and immediately send the carrots grated on a coarse grater onto it. Fry for 2 - 3 minutes, stirring occasionally.


  1. Add the chopped onion and fry for another 3 minutes. If you like thick soup, put 2 - 3 tablespoons of flour in the frying and stir thoroughly.


  1. We cut the potatoes and throw them in vegetable broth... Cook for 15 minutes.


  1. We lay in pre-soaked peas, mix very well. There are still 20 minutes left, and the soup will be cooked!


  1. During this time, we can cut white bread and dry it in the oven - it will turn out delicious croutons... We will put them on every plate.


  1. So, the peas are boiled - put the frying in the soup and let it boil again.


Pour the dish into plates and put the croutons in it!

I suggest you watch the video recipe for pea soup with smoked meats

Bon appetit and see you new recipes!

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Peas have long been famous useful properties... Bean-based dishes are gaining popularity. Recipes for soups with the addition of hunting sausages, bacon, mushrooms and other smoked products are becoming especially relevant. Like any other business, the preparation of first courses includes certain features that must be taken into account. Let's highlight the most delicious recipes.

Pea soup with bacon

Before talking about possible product variations, let's look at the classic smoked soup recipe.

  • peas (preferably crushed in half) - 270 gr.
  • carrots - 2 pcs. medium size
  • yellow onions - 2 pcs.
  • potatoes - 750 gr.
  • smoked pork ribs - 600 gr.
  • bacon - 350 gr.
  • bay leaf (to taste)
  • pepper, salt
  • sunflower oil
  • greens
  1. Place rack of pork ribs in a saucepan, pour over boiling water and place on the stove. Turn on medium heat, simmer the composition for 45 minutes, covering it loosely with a lid.
  2. After the time has elapsed, remove the ribs, cool them a little. Remove meat from bones, chop into small pieces, send to broth for further processing.
  3. Pour the peas into a colander, rinse the beans with running water several times to remove plaque. Place it to pork ribs, cook for about 30-40 minutes more.
  4. Grate the carrots with a fine section, chop the onion into small squares. Chop the bacon into thin wedges or cubes (optional).
  5. Pour vegetable oil into a deep, thick-bottomed frying pan, heat it to maximum condition. Send the onions to fry until golden crust.
  6. Next, add the carrots, add more oil if necessary, as the vegetable will absorb everything.
  7. Take another frying pan with non-stick coating, fry the ham slices on it without vegetable oil... Combine the bacon with the onion and carrot stir-fry.
  8. Peel the potatoes, chop them into even squares or wedges, add to the peas and meat. Then add the frying bacon and stir.
  9. Chop greens (dill, parsley), add to the saucepan with soup. Pepper, salt, toss in 5 bay leaves.
  10. Cook the soup with the lid half closed. Potatoes will tell you about the readiness of the dish: it should be soft, fully cooked.

  • smoked pork ribs - 600 gr.
  • split peas - 230 gr.
  • hunting sausages - 180 gr.
  • bacon (preferably smoked) - 160 gr.
  • dried mushrooms - 45-50 gr.
  • potatoes - 650 gr.
  • carrots - 1 pc.
  • white onion - 1 pc.
  • vegetable oil
  • celery - 1 stalk
  • salt pepper
  • Bay leaf
  1. Empty out dried mushrooms in a container and soak in hot water, leave for half an hour.
  2. Rinse the peas several times, transfer them to a saucepan, add the smoked ribs
  3. Pour boiling water over the peas and ribs, put the pan on low heat, cook for about 1 hour.
  4. Chop smoked bacon and hunting sausages in a convenient way, add to the broth.
  5. Remove the ribs, let them cool, then separate the meat from the bones. Chop into small pieces, place back in broth. If you prefer to eat meat from bones, skip this step and proceed to the next step.
  6. Place chopped sausages and bacon in a saucepan, salt and pepper.
  7. Take out the soaked mushrooms, squeeze the water out of them, cut into thin slices, send them to the soup. Cook for about 20-25 minutes.
  8. Slice onion and celery in thin slices, grate the carrots. Prepare frying by processing vegetables in a skillet with vegetable oil.
  9. Chop the potatoes into small cubes, place in the soup and cook until tender.
  10. Add the bay leaf, after cooking, let the soup steep for about half an hour to fully develop the taste.

  • split peas - 280 gr.
  • smoked pork ribs - 350 gr.
  • beef tenderloin on the bone - 750 gr.
  • white onion - 2 pcs.
  • potatoes - 300 gr.
  • smoked loin - 240 gr.
  • smoked brisket - 210 gr.
  • bulgarian pepper - 1 pc.
  • rye bread - 220 gr.
  • garlic - 4 prongs
  • carrots - 2 pcs.
  • corn oil - 80 ml.
  • pepper, salt
  1. Pour the peas into a container, fill it with filtered cold water, leave for 1 hour.
  2. Send the pork ribs beef tenderloin on the bone in a large saucepan. Pour boiling water over, put on the stove, turn on a low heat, simmer for about 2-2.5 hours.
  3. To increase the richness of the broth, add 1 carrot, cut into rings, and 1 onion, chopped into 4 parts, to the soup. At the same time, do not forget to constantly add water throughout the cooking of the broth.
  4. You end up with 2.3-2.5 liters. delicious broth... After two hours, the meat will be ready, it must be removed.
  5. Add washed and infused peas to the boiled onions and carrots, simmer them on the stove for about half an hour.
  6. At this time, start peeling the potatoes. Chop it into cubes, send it to the soup, cook until tender, which can be checked with a fork (the device will fall into the fruit).
  7. Chop the loin into small pieces, place in a saucepan with soup, cook until tender. Season the soup with salt and pepper, add herbs if desired.
  8. Slice smoked brisket straws, fry it in a pan with the addition of corn oil. Chop in a convenient way (straws, cubes) bell peppers, onions and carrots, send to the grilling meat.
  9. Next, add the cooked frying to the soup, simmer it on the stove for about a quarter of an hour.
  10. Prepare croutons. Chop the bread into medium cubes, preheat a skillet, pour in the oil and add the garlic. After it is ready, add the croutons, fry them until golden brown.

Sprinkle with cooked croutons and herbs before serving.

Pea soup with sausage in a slow cooker

The dish is considered dietary, since it is prepared on the basis of chicken fillet.

  • chicken fillet or breast - 600 gr.
  • smoked sausage - 300 gr.
  • dry crushed peas - 350 gr.
  • onion - 1 pc.
  • carrots - 1 pc.
  • potatoes - 400 gr.
  1. Before you start cooking, fill the city with cold water and leave to soak overnight. After the expiration date, rinse it and place in a saucepan, cook for 1 hour.
  2. Chop the onion and grate the carrots, chop the potatoes into squares, chop the sausage.
  3. Cut the chicken fillet into small pieces. Then fry them with oil in the "Fry" mode for 10 minutes.
  4. After that, send onions with carrots, sausages and peas to the meat. Monitor the condition of the vegetables, as soon as they become soft, switch the mode to the "Soup" indexing.
  5. Pour filtered water into a multicooker, add potatoes, spices to taste, herbs. Salt, pepper, cook until the timer goes off.

Many argue that healthy food may not be tasty, but this misconception is erroneous. Pea soup with smoked meats is an excellent proof of this. Use the recipe "Classics of the genre", prepare a dish with mushrooms or croutons.

Video: recipe for pea soup with smoked meats in a slow cooker

For the preparation of pea soup with smoked meats on classic recipe choose split peas, they boil faster than whole ones. It is advisable, according to the date of manufacture indicated on the package, to make sure in advance that the peas are fresh. The fresher the cereal, the faster it will cook.


Wash the peas thoroughly, the more foam comes off when washing, the less it will have to be removed during the cooking process. Put the washed peas in a saucepan, cover with cold water, bring to a boil, drain the water. Re-pour cold water into the pan, bring to a boil, cook the recipe for pea smoked soup over medium heat, skimming off the foam.


Cut the smoked meats into small pieces so that the finished dish is convenient to put on plates and eat with a spoon. If you are boiling smoked pea soup according to the classic recipe and using ribs, then cut them into segments before boiling.


After the foam stops forming on the surface of the broth, put smoked meats, bay leaf and allspice into a saucepan and simmer the soup over low heat for 20 minutes, until the peas are cooked to the consistency you like: someone likes pea soup looked like mashed potatoes with smoked meats, and someone prefers to see whole peas. While the peas with smoked meats are being cooked, peel the onions and carrots, cut them into small cubes.


Preheat a frying pan with vegetable oil and fry the vegetables until golden brown for 3-4 minutes. Immediately after browning, send them to the pan with the rest of the ingredients. Stir the pea soup with smoked meats and, if necessary, top up with boiling water, giving the dish the consistency you need.


Add spices: pepper, finely chopped garlic, paprika, salt to taste, remove from heat and let it brew for 10 minutes. Be careful with salt, be sure to try the soup, smoked meats are usually intensely salted and transfer their salt to the whole dish during cooking.


Pea soup with smoked meats according to this recipe will turn out thick and rich, and will replace both the first and second courses. Serve with sour cream, sprinkled with freshly chopped herbs.

Pea soup with smoked meat is one of the most delicious and favorite first courses for many people. Smoked ribs, wings or brisket give the broth not only great taste, but also aroma, and this causes an appetite - and if you also season the broth with croutons or fresh herbs, the dish will turn out to be even tastier and more interesting.

It is not difficult to cook pea soup and quite quickly, especially if you soak peas in water overnight, then it will cook faster and will not take much time to cook. If you do not want to cook the first course yourself, great soup can also work in a multicooker or pressure cooker.

The number of ingredients included in the composition of this recipe, can be increased or decreased depending on the number of household members. It is better not to cook a large pot of soup, as it is recommended to serve it to the table in fresh and not leave for later.

Foods needed for cooking soup:

    5 smoked ribs (you can take more or less - it depends on the desired richness of the broth);

    smoked sausages, loin or other smoked meats at will;

    5 medium potatoes;

  • 1 head of onion and carrot;

    dried peas (in order to cook the soup faster, it is better to take chipped peas not whole);

    some oil for frying;

    pepper and salt to taste;

    2-3 bay leaves.

Cooking option

Pour water into a saucepan and wait until it boils. In the meantime, rinse the peas well and fill with hot water so that it infuses a little. We leave it for 30 minutes.

Peel the potatoes and cut them into long cubes. We carefully separate the ribs - do not immediately remove the meat from the bones, as they will add richness to the broth and make it more saturated.

As soon as the water boils, put the ribs in it and, after boiling again, cook for 5 minutes.

Now let's take care of vegetables - cut the onion into small cubes, and chop the carrots with a grater. Throw half of the prepared onion into a saucepan so that it is cooked along with smoked meats. At the same time, you can salt the broth, but before that you need to try it, since the ribs already have salt in them.

Drain the liquid from the swollen peas and send it to the pan. Half an hour after cooking, we send potatoes to the broth, after which we cook the soup over medium heat.

In a frying pan, saute the onions and carrots in a small amount of oil, since the broth will turn out to be greasy because of the ribs. As a result, the vegetables should soften.

5 minutes before the end of cooking, put in the pea roast and bay leaves. If necessary, add a little more salt to the first course and add herbs.

Pea soup with ribs (option 2)

This pea soup recipe is considered common but is not used all the time. It can be cooked when other soups are already fed up, and you want to make something really tasty and original.

Ingredients:

    300 grams of smoked ribs (it is better to choose pork ribs);

    2 potatoes (you can take more to make the soup thicker);

    1 carrot and 1 onion;

    a glass of dry peas;

    some fresh parsley;

    frying oil;

    salt to taste.

How to prepare a dish

Pea soup with smoked ribs will cook faster if the grain is soaked in cool water overnight in the evening.

Place the smoked ribs in boiling water (about 2 liters will be needed) and boil for 40 minutes. First, they need to be cut or cut into portioned pieces. At the end of the allotted time, pour the swollen peas into the pan and cook the first dish for another quarter of an hour.

At this time, you can prepare frying - chop the onion with carrots in any way (it is better that they were grated, then the soup will turn out to be thicker). Put the vegetables in the pan, and then saute until the shade changes.

Cut the potatoes into small cubes. 50 minutes after boiling the smoked meats, add the potatoes, fry to the pan, salt to taste and cook the soup for 10 minutes. During this time, the peas will soften and fall apart a little, which will make the first course thicker.

The last step is to sprinkle the soup with fresh parsley, which must be finely chopped.

Pea soup with smoked meat in a slow cooker

If there is no time to prepare the soup, it can be done in a multicooker - for this, it is enough to prepare the ingredients that make up the recipe in advance, and then select the correct cooking mode. Kitchen appliances will do the rest for you.

Ingredients required to make the soup:

    several smoked pork ribs (pieces 5-7);

    smoked sausage (optional) - 100 grams;

    5 medium sized potatoes;

    2 onions;

    1 medium carrot;

    1.5 cups dry peas (used whole)

    a few bay leaves;

    oil for frying vegetables;

    peppercorns and salt to taste.

Multicooker cooking option

First you need to prepare all the ingredients - cut the onion and potatoes into cubes, and three carrots on a grater. We put the multicooker on the "Fry" or "Fry" mode in advance so that it has time to warm up well. Pour vegetable oil into a bowl, send vegetables there and fry them until soft and light ruddy shade.

We shift potatoes into a multicooker, separated pork ribs, peas, salt (you will need about 1.5 large spoons), peppercorns and lavrushka. Fill the ingredients with water - the hotter you pour the water, the faster the first course will be prepared. We set the "Soup" mode for 45 minutes and turn on the household appliance (you can try the broth right away and, if necessary, add salt or spices).

Before serving, season the pea soup with smoked ribs with sour cream and sprinkle with herbs.

Croutons recipe

This soup is considered an excellent first course that can easily feed the whole family. It is prepared from available ingredients, which means that it can be safely called a budget option.

For the recipe you need:

    300 g smoked brisket;

    2 potatoes;

    250 grams of split peas;

    1 onion and 1 carrot;

    one large spoonful of butter and sunflower oil;

    a couple of slices of bread (white);

How to cook

First, make croutons - cut the bread into small cubes and fry in a dry frying pan. Sprinkle them with ground pepper or your favorite spices if desired.

Put the washed peas in boiled water, wait for the boil and cook it for a quarter of an hour, periodically removing the foam. At this time, we prepare the rest of the products - we make cutting from vegetables, and it is better to prepare the potatoes in the form of cubes.

Cut the brisket into cubes and fry in a skillet without oil until light crust.

When the peas are half cooked, add the potatoes and cold cuts to it.

In oil (sunflower and butter are used), lightly fry the vegetables, after which we immediately spread the frying in the broth. Salt the dish and taste the ingredients - usually a quarter of an hour after laying the potatoes, they become soft.

After cooking, the pea soup with smoked meat should be covered with a lid and wait 15 minutes. Before serving, the finished first course is seasoned with crackers and immediately served.

Smoked sausage soup recipe

The usual classic pea soup will help to diversify a little processed cheese- it will make the broth more tender, which will certainly affect the taste of the first course. In addition to smoked meats, you can also put smoked sausages in the broth, which will add additional aroma and flavor to the pea soup.

Foods required for cooking:

    3 hunting sausages;

    200 grams of ribs or any smoked meat;

    a glass of dry peas;

    greens to taste;

    small onion;

    2-3 potatoes;

  • 100 grams of processed cheese (it is advisable to choose a product without additives).

Cooking technology

Pour peas into a saucepan with 2 liters of boiling water and cook them for 20 minutes after boiling.

Finely chop the onion and carrots, and then lightly fry them until softened.

Cut the potatoes into medium cubes, then spread them to the peas, which should already be half soft.

Put smoked meats and sausages (they can be cut in any shape) to the onion with carrots and fry the ingredients a little more.

When the potatoes are soft, put the vegetable fry and finely chopped cheese into the broth. Immediately after it melts, salt the first course (since there is salt in the curds and smoked meats, the broth only needs to be slightly salted) and sprinkle the pea soup with smoked meats with herbs.

Mushroom recipe

To make the pea soup more interesting and unusual taste, you can add a handful of fresh mushrooms there.

Cooking products:

    100 grams of peas;

    300 g smoked ribs;

    200 grams of any mushrooms;

    3 potato tubers;

    1 carrot and 1 onion;

    a spoonful of mustard (small);

    favorite spices and salt.

How to cook

Place the cut ribs in boiled water (2 l) and cook for 30 minutes after the water is boiled again. We wash the peas well with running water and put them in the broth, after which we cook the ingredients for another 40 minutes. At the end of the allotted time, add the chopped potatoes to the broth and leave the soup to cook for 20 minutes.

Chop the onion with mushrooms, chop the carrots on a grater. Lightly fry the prepared products in oil (the water from the mushrooms should completely evaporate), after which we send them to the broth. Add salt, mustard and spices there, mix the pea soup with smoked meats and leave it to simmer for 5 minutes. Then the stove can be turned off, and the first course can be laid out on plates.