It is believed that any meat is suitable for making pea soup, be it veal, beef, chicken or pork.
But experienced housewives who have gained experience in cooking this first course are sure that the most delicious pea soup will be made if you use smoked meat on the bone.
We will share a recipe for a delicious lunch for which you will need:
- 1.4 l of water;
- 250-300 g smoked meats on the bone;
- 200 g split peas;
- 80 g onions;
- 100 g carrots;
- 400 g potatoes;
- 20 g parsley root;
- 40 g butter;
- salt – to taste.
The peas should be left in 600-800 ml of cold water for 3-4 hours - this way the soup will cook faster.
At this time, you can cook the meat broth. You will know it is ready when the meat can be easily separated from the bone. It should be transferred to a separate plate, and the broth should be strained.
Bring the broth to a boil, add the peas and cook for half an hour over medium heat.
In the meantime, get busy with the frying: combine the chopped onion with the grated carrot and finely chopped parsley root and sauté for a quarter of an hour, turning the stove on to the same medium power.
Don't rush to add the fried vegetables to the soup - first you need to add the diced potatoes and meat, then add salt and cook for another 15 minutes, and now you can add the sautéed vegetables, wait for it to boil and cook for another 5 minutes.
