Puree soup with smoked ribs without peas. Pea puree soup with smoked meats step by step recipe with photo

28.10.2019

Ingredients:

300 grams of green peas (fresh or frozen);
150 grams of cervelat;
150 grams of salami;
150 grams of smoked podvorotka;
6 pcs. medium-sized potatoes;
1 PC. carrot;
1 PC. bulb;
Bay leaf;
sweet pea;
black pepper.

How to make vegetable puree soup with smoked meats and sausages

The water for the soup needs to be put to warm in a saucepan. In the meantime, you should prepare vegetables: wash and peel carrots, potatoes, onions.

Cut the carrots into rings, no more than 1 cm thick; cut the potatoes into 6 pieces; onions - in a large cube. The optimal size for cutting vegetables is in front of you in the photo.

Send all vegetables to boiling water, pre-salted, and add spices to taste.

Let's start preparing the meat. Remove the skin from the girdle and cut it into 5x5 mm cubes, cut the sausages into strips.

Preheat a frying pan and pour in the chopped smoked underwire. Fry it until cracklings form.

Then add cervelat and salami and fry until golden brown.

When the vegetables are tender, add half the green peas to them and cook for another 2 minutes.

Grind the resulting mass with a blender until smooth and return to the fire.

Add the fried cold cuts to the puree soup, and when the soup boils, add the remaining green peas.

Cook for 3-4 minutes, bring to taste with salt and pepper and turn off. Leave to stand for 10-15 minutes.

The unchanged ingredient in this soup should be the smoked podcherep, as the greaves from it give the soup a special taste and aroma, but you can use any sausages. Canned peas also not worth using as it will change the texture and flavor of the puree. Therefore, if there are no green fresh or frozen peas, you can take dried peas or get by with only potatoes. Dry peas should be boiled until almost cooked, then add vegetables and cook soup until cooked.

For me this vegetable puree soup with smoked meats - a memory of a cheerful and happy childhood, and for you it can become a very tasty variety of diet. Bon Appetit!

Maybe you can use a shorter video recipe for a smoked puree soup.

Peas have been known since time immemorial. It was grown in Ethiopia and southern Arabia, India and Tibet, areas bordering the Mediterranean Sea. Later they learned about him in Russia, Asia, and then in European countries.

Pea dishes are very popular during the fast. Prepare from it pea porridge, toppings for pies, pancakes, cutlets. But the most famous and popular dish is pea soup.

Even those fussy who don’t like soup in principle cannot refuse a portion of aromatic pea soup, especially with smoked ribs or with the addition of sausages, bacon and other smoked meats.

It just seems that making pea soup is as easy as shelling pears. But precisely because of the inaccurate fulfillment of the recommendations of the chefs, as a result, the taste of the soup turns out to be far from ideal. How to cook delicious pea soup?

Pea puree soup with smoked meats: the subtleties of cooking

Puree soup is a dish that has a homogeneous pasty consistency. The color of the soup should match the color of the vegetables added during the cooking process. These can be: onions, carrots, green peas, paprika, potatoes.

Preparing peas for cooking

When choosing peas, pay attention to the date of their packing. The more time has passed since its collection, the longer it will cook. Small, split, split peas will soften faster than large, overripe, very dry peas.

To cook the peas faster, soak them in cold water for several hours. It is not recommended to use for this purpose hot water, as the peas can become sour in this case. Especially if you leave it in such water for 8-10 hours. Even if you do not feel the deterioration of the smell, then during cooking it will certainly manifest itself.

Cooking pea soup

When boiling smoked soup, consider the cooking times for peas and meat products.

The ribs, so that they become soft and have time to give off their aroma, are boiled for about an hour. If they do not have splinter seeds in the chopped places, then the peas can be cooked at the same time.

If in doubt about the quality of the bones, boil them separately, strain the broth through a sieve or cheesecloth and cook the soup on it, adding the meat removed from the bones at the end of cooking.

The cooking time for peas also depends on their quality and pre-soaking.

To make the puree soup with a rich taste, the peas must be cooked until completely soft.

Add salt only at the very end of cooking, otherwise the peas will be tough for a very long time.

Put the vegetables when the peas are half cooked. They can be pre-fried in a pan with oil or added, finely chopped, fresh.

When both peas and vegetables are very soft, grind them with an immersion blender or rub through a sieve.

To do this, put the pot of soup on the edge of the stove and wait for the peas and vegetables to settle to the bottom. Then pour the broth into another saucepan, and turn the thick into mashed potatoes.

Some housewives, trying to speed up the cooking of the peas, add baking soda. Legumes actually soften faster, but at the same time they lose most of their vitamins and nutrients.

Put meat products in ready-made puree soup. If you need to fry them, make them separately from onions and carrots, after cutting into small cubes or sticks. As a result, the dish will look more appetizing.

And now - the recipes.

Pea soup with smoked ribs

peas - 300 g;
smoked ribs - 500 g;
carrots - 1 pc.;
leek - 1 pc .;
celery root and parsley - 1 pc .;
bay leaf - 2 pcs.;
peppercorns - 10 pcs.;
flour - 1 tbsp. l .;
water - 1.5–2 l;
butter - 30 g;
salt.

Wash the peas, soak in cold water for several hours (usually the soaking time is indicated on the package).
Wash smoked ribs, put in a saucepan, pour cold water and put on fire. Cook until soft. Remove the ribs from the pot and strain the broth to remove any small bones.
Separate the meat from the bones, cut into small pieces. To prevent it from drying out, pour a small amount of broth.
Put the swollen peas, carrots, onions, roots, as well as pepper and bay leaf in a saucepan with broth. Bring to a boil. Cook until the peas are completely boiled. Turn off the fire.
Gently drain the liquid, and chop the vegetables and peas with an immersion blender. Combine with broth again, salt.
Spread the flour in butter, dilute with broth, strain through a strainer. While stirring, pour the flour mash into the soup. Bring to a boil, but do not boil.
Serve with croutons.

Pea puree soup with smoked sausages

shelled peas - 250 g;
smoked hunting sausages - 200 g;
small carrots - 1 pc.;
onions - 1 pc.;
parsley root - 1 pc .;
flour - 4 tsp;
ground red pepper - to taste;
butter - 50 g;
salt;
broth - 1.8-2 liters.

Rinse the peas and then soak them in cold water for several hours.
Dip in cold unsalted broth. Place on the stove, quickly bring to a boil, skimming off any foam that appears. Reduce heat and simmer peas until tender. Salt.
Salt the finely chopped onion and grated carrots on a medium grater in butter.
Put prepared vegetables and chopped parsley root into the broth with peas. Simmer on a low boil until vegetables are tender. Remove from stove.
When the contents of the pan settle to the bottom, carefully drain the broth into another dish, and chop the vegetables with an immersion blender until puree. Combine with broth again.
Dissolve the flour with a small amount of warm broth, add with stirring to the soup. Bring to a boil, but do not boil. Add ground red pepper to taste.
Cut the sausages into small cubes, fry on butter.
Pour the puree soup into a bowl. Place a spoonful of fried sausages. Sprinkle with herbs.

Pea puree soup with smoked bacon

peas - 350 g;
smoked bacon - 100 g;
salt;
bay leaf - 2 pcs.;
carrots - 1 pc.;
onion - 1 pc.;
pepper;
tomato paste (optional) - 20 g;
greens.

Soak the peas in cold water for several hours. Place in a saucepan, pour 2 liters of cold water. Place the carrots cut into quarters. Simmer on a low, constant boil until soft. In this case, the lid should be not tightly closed, otherwise the soup will "run away".
Cut the smoked bacon into small cubes. Place in a hot dry skillet and fry until golden brown, not turning into cracklings.
Put the reduced-sized pieces of bacon on a plate, and in the melted fat, fry the finely chopped onion, followed by adding tomato paste... Combine with peas.
When the peas are completely boiled, remove the pot from the stove. Drain the broth into another bowl, remove the carrots, and chop the thick mass with a blender, turning it into a puree. Pour in broth. Salt. Put bay leaf, pepper. Cook over low heat (with little or no boiling) for another 15 minutes.
Pour the soup into a bowl, put the pieces of bacon. Sprinkle with herbs.

Note to the hostess

When boiling peas for a regular soup, it is not recommended to top up with cold water, as this will crack the beans and lose their shape. But if you are preparing a puree soup, then this way of speeding up the boiling of peas will be quite appropriate. Therefore, you can periodically pour a small amount of cold water into the pot of peas.

If you see that your puree soup may turn out to be liquid, proceed as follows. While the peas are still not completely cooked, add the chopped potatoes to the soup. When mashed, it will not only add the missing thickness, but also make the soup tastier.

Ready-made puree soup can be seasoned with sour cream, cream or butter. But after that, the soup should not be heated above 70 °, much less boiled, otherwise the proteins will curl up and the taste of the soup will deteriorate.

To prevent foam from forming on the surface of the soup until serving, place several thin slices of butter on top.

Almost every country can boast of its own recipe for mashed pea soup, and if you consider that this soup was prepared back in the Middle Ages, then a huge number of recipes have survived.

Somewhere it is customary to add sour cream, somewhere garlic, somewhere cheese or even white wine to this dish. But pea soup is especially tasty with smoked meats. It is customary to fill soups with mashed potatoes.

This is the kind of soup we are going to cook today.

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Step by step recipes

You can take different smoked meats for the soup, if you do not like fatty, then take smoked chicken, if you like the soup more rich, then bacon and smoked rack of pork ribs... There is also a wonderful dish from.

Cooking time: 1 hour 20 minutes.
Difficulty level: average.

Main Ingredients:

peas - 1 cup (250 grams);
smoked chicken - 400 grams;
potatoes - 4 pieces;
carrots –2 pieces;
onions - 2 pieces;
vegetable oil;
salt to taste;
black pepper to taste.

Additional ingredients:

butter - 50 grams;
greens.
homemade crackers.

Preparation:

Homemade crackers are very easy to prepare - cut the loaf into cubes and dry in a dry frying pan until a crust forms.

This version of the soup does not imply an abundance of spices, so as not to interrupt the delicate aroma. smoked chicken, but if you cannot do without them, then add a small amount of black pepper to the plate.

Cooking time: 1 hour 30 minutes.
Difficulty level: average.

Main Ingredients:

peas - 1 cup (250 grams);
bacon - 200 grams;
pork ribs - 400 grams;
potatoes - 4 pieces;
carrots –2 pieces;
onions - 2 pieces;
dried dill;
vegetable oil;
salt to taste;
black pepper to taste.

Additional ingredients:

butter - 50 grams;
sugar - half a teaspoon;
greens;
garlic.

The quantity of food is based on a 3 liter saucepan.

Preparation:

Useful video for making puree soup with pork ribs:

Very often we do not have enough time for measured cooking, but still want homemade pea soup, then a multicooker will help us.

Cooking time: 2 hours 30 minutes.
Difficulty level: easy.

Main Ingredients:

Additional ingredients:

butter - 50 grams;
sugar - half a teaspoon;
greens;
garlic.

Preparation

This version of the soup does not require long soaking of the peas. Wash the peas and cover with cold water. While you are doing the preliminary preparation, the peas will swell a little - this will be enough.

Pea puree soup with smoked meats is a dish that is prepared according to a variety of recipes, such soups have different tastes, different complexity of preparation, and the cost of the products included in the recipe is different.

There are even cold pea soups, prepared by avant-garde chefs. They have a peculiar taste and, perhaps, not everyone will like them, although it is not difficult to prepare them. We will give one of the recipes below.

But with all the variety of recipes, mashed pea soups have in common. It so happened that in everyday life any soup, in which the products are crushed to a puree-like state, are called mashed-soup by some, and cream soup by others, without distinguishing between them. In professional cooking, the concept of puree soup is fundamentally different from the term cream soup. The main difference is that the puree soup is prepared in water, and then its ingredients are blended, the cream soup is prepared either on the version of the béchamel sauce, or on the broth thickened with flour with the addition of yolks, cream, milk.

How to make smoked pea puree soup - 15 varieties

The soup is easy to prepare and does not require any culinary skills. Can serve as a base for other soups.

Ingredients:

Chicken broth - 2.5 l.;
Peas - 0.3 kg;
Smoked pork bones- 0.5 kilograms;
Carrots - 1 pc.;
Onions - 1 pc.;
Potatoes - 6 tubers;
Vegetable oil - 200 milliliters;
Garlic - 2 cloves;
Dill - a bunch;
Parsley - a bunch;
Borodino bread - 3 slices;
Salt, spices - to taste

Preparation:

Chop vegetables and fry in a heavy-bottomed saucepan, adding smoked bones. Pour the broth over, add the peas and cook until they are completely boiled down. Boil one potato tuber without peeling.

Chop one carrot and one onion and sauté in vegetable oil.

Cut the crusts from pieces of Borodino bread, cut into small cubes. Finely chop the garlic. Add chopped thyme, pour over with oil, mix and dry in an oven preheated to 120˚C until golden brown.

When the peas are tender, remove the bones from the soup and blend it. Dice the boneless meat and boiled potatoes. Return them to the soup, sprinkle with chopped herbs, croutons and serve.

Thanks to the use of chicken instead of smoked ribs, the soup is lighter.

Ingredients:

Water - 1 ½ liter;
Peas - 0.35 kg;
Smoked chicken - 0.5 kilograms;
Carrots - 1 pc.;
Onions - 1 pc.;
Celery -1 pc .;
Butter - 2 tablespoons;
Dill - a bunch;
Parsley - a bunch;
Salt, spices - to taste

Preparation:

Soak peas for two hours. Cut the bacon into small cubes, coarsely chop the chicken. Chop the celery stalks. Chop carrots and onions.

Select the "Multi-cook" mode, temperature 160 ° С, heat the oil and fry the bacon, put onions and carrots and sauté for five minutes. Pour in water and cook for ten minutes.

Add peas and when the soup boils, set the temperature to 120 ° C and continue to cook for half an hour.

Put chicken in the soup and cook for another half hour.

Turn off the multicooker, add butter and blend the contents of the bowl.

When serving, sprinkle with grated cheese and chopped herbs.

Pork is used to make this soup. smoked ribs giving it a rich aroma.

Ingredients:

Water - 2 liters;
Peas - 0.4 kg;
Potatoes - 4 tubers;
Smoked pork ribs - 0.5 kilograms;
Carrots - 1 pc.;
Onions - 1 pc.;
Vegetable oil - 50 milliliters;
Dill - a bunch;
Parsley - a bunch;
Salt, spices to taste.

Preparation:

Chop onions, carrots, sauté. Pour peas with water and cook. When the peas become soft, add ribs, fry, chopped potatoes to the soup and cook until the potatoes are tender.

When the potatoes are ready, remove from heat, remove the ribs and blend the contents of the saucepan.

Disassemble the ribs, cut the meat into cubes.

When serving, place the sliced meat in a plate and pour over the soup. Garnish with chopped herbs and toasted bread cubes.

The soup has a very delicate taste.

Ingredients:

Water - 2 liters;
Young green peas - 0.45 kg;
Smoked duck carcass with meat scraps - ½ carcass;
Onions - 1 pc.;
Celery -4 stalks;
Dill - 5 branches;
Parsley - 5 branches;
Potato chips - by the number of servings;
Salt, spices to taste.

Preparation:

Pour the duck with water and cook for half an hour, then add the peas, finely chopped onion, salt, spices to the pan and cook until the peas are ready.

Get the duck, and put finely chopped greens in the soup.

For this soup, it is preferable to use oriental spices as seasonings, the soup is especially tasty when curry is added.

Separate the duck meat from the bones, cut into thin strips and fry until dry.

Blend the soup in a saucepan.

When serving, garnish the soup with duck and potato chips.

The taste of this soup has been tested for centuries; its preparation was described as far back as the 18th century. Often served with beer.

Ingredients:

Smoked bones or ribs - 0.35 kilograms;
Yellow tomatoes - 2 pcs .:
Green peas, fresh or frozen - 0.25 kilograms;
Yellow pepper - 1 pc.;
Onion - 1pc.;
Salt and pepper to taste;
Butter and vegetable oil
Croutons - to taste;
Thyme - for decoration;
Water - 1 ½ liters.

Preparation:

Broth is cooked from smoked meats. When ready, they are taken out, and the meat is separated from the bones. Peas are poured with broth and cooked until tender.

The onions are sautéed until transparent, finely chopped tomatoes and peppers are added, the broth is poured over with two ladles and stewed for ten minutes, and then added to the peas and boiled for another ten minutes. Then all the ingredients in the soup are blended with the addition of butter.

Garnish with thyme and dill when serving.

Meat is served separately.

The introduction of butter into the recipe gives the soup new aromatic notes.

Ingredients:

Water - 2 liters;
Peas - 0.2 kg;
Smoked ribs - 0.3 kilograms
Carrots - 1 pc.;
Onions - 1 pc.;
Baton - a few slices for croutons;
Dill - a bunch;
Salt, spices to taste.

Preparation:

Prepare frying from onions and carrots. Pour the soaked peas and ribs with water and cook until the peas are tender. Add frying and cook for another five minutes.

If you use chicken broth instead of water, the soup will be much tastier.

The ribs are removed from the soup, the meat is separated and returned to the soup. Then blend until puree.

The bread is cut into cubes and fried in butter.

This Danish soup has a very savory taste.

Ingredients:

Chicken broth - 1 ½ liter;
Peas - 0.45 kg;
Smoked cheese"Esrom" (can be replaced with "Pigtail" cheese - 0.2 kilograms;
Smoked ribs - 4 pcs.;
Carrots - 1 pc.;
Onions - 1 pc.;
Celery -1 stalk.;
Butter - 1 tablespoon;
Dill - ¼ bunch;
Parsley - ¼ bunch;
Egg - 1 piece;
Salt, spices to taste.

Preparation:

Put peas and smoked meats, spices in a saucepan, pour over chicken broth and cook until the peas are tender. Add very finely chopped carrots, onions, finely grated cheese and cook for ten minutes.

Remove from heat, remove smoked meats, add finely chopped dill, celery, parsley to the soup, add butter and blend.

From a small rye bread cut off the upper third in a round shape, remove the pulp and grease the walls with a beaten egg. Bake the bread in the oven for five minutes.

Pour soup into prepared bread and serve.

Meat is served separately.

Highly tasty soup with mushroom aroma.

If you take dried porcini mushrooms for cooking, the soup will turn out to be even tastier and more aromatic.

Ingredients:

Peas - 0.3 kilograms;
Smoked ribs - 0.4 kilograms;
Carrots - 1 piece;
Onions - 1 piece;
Potatoes - a couple of tubers;
Butter - 70 grams;
Mushrooms, canned boletus - 0.5 liter jar;
Salt, spices - to taste

Preparation:

Cut ribs into portions.

Put pre-soaked peas, chopped potatoes, ribs in boiling water - cook for forty-five minutes over low heat.

Put the mushrooms in a separate saucepan and cook for ten minutes, wash with cold water, drain and fry in butter until golden brown.

Saute chopped onion and finely grated carrots in butter and put in soup, let simmer for three minutes ..

Set aside the soup from heat, drain the broth, remove the ribs and blend the potatoes and peas.

In mashed potatoes, return the smoked meats, pour in the broth, put the fried mushrooms and boil for ten minutes.

This exotic Indonesian soup can also be served cold. You can use canned coconut milk.

Ingredients:

Green dry peas - 0.15 kilograms;
Young green peas - 0.15 kilograms;
Smoked chicken meat - 0.2 kilograms;
Coconut milk - 0.5 liters;
Onion - 1 small;
Greens - 1 bunch;
Salt, spices - to taste

Preparation:

Pour green peas and chicken meat with water and cook until the peas are tender.

Drain the water, fall asleep young green pea, pour in coconut milk and cook for fifteen minutes.

Remove the meat, chop finely and return to the saucepan. Add finely chopped onions, herbs and blend everything.

Put on fire, warm up and serve, garnished with mint leaves.

the originality of this soup is that the bacon is not cooked, but is blending when the peas and vegetables are ready.

Ingredients:

Peas - 1 glass;
Bacon - 0.2 kilograms;
Carrots - 1 piece;
Onions - 1 piece;
Salt to taste.

Preparation:

Pour the soaked peas with water and cook.

Prepare a fry from the onions and carrots, add it to the soup when the peas become soft and cook for ten minutes.

Cut the bacon into cubes and fry in butter. Put in soup, bring to a boil and remove from heat.

Blend all ingredients in a saucepan.

When serving, sprinkle with toasted white bread cubes.

The soup turns out to have a very rich taste and aroma of smoked meats.

Ingredients:

Chicken broth - 2 l.;
Green dry peas - 0.35 kg;
Bacon - 0.1 kg;
Ham - 0.1 kilograms;
Smoked meat - 0.3 kilograms;
Carrots - 1/3 of the root crop;
Onions - 1 pc.;
Garlic - 1 clove;
Dill - 1 ¼ bunch;
Parsley - 1 ¼ bunch;
Salt, spices - to taste

Preparation:

Chop the meat finely, put in a saucepan, add the peas, pour in the broth and cook until the peas are boiled.

In a frying pan, fry finely chopped bacon, onion, garlic, finely grated carrots and put in a saucepan. Cook for five to ten minutes.

Remove from heat, add finely chopped herbs and blend.

When serving, add pieces of fried ham to a plate.

The addition of smoked meats like hunting sausages makes the soup even more flavorful.

Ingredients:

Smoked pork shank - 1 piece;
Hunting sausages - 5 pieces;
Peas - 0.45 kg;
Carrots - 2 pcs.;
Onions - 2 pcs;
Potatoes - 4 tubers;
Vegetable oil - 2 tablespoons;
Dill - a bunch;
Parsley - a bunch;
Salt, spices - to taste

Preparation:

Pour the shank with water and cook for half an hour.

Chop and sauté onions and carrots. Add two ladles of broth and simmer.

Put pre-soaked peas, chopped potatoes into the finished broth, fry and cook until the peas are tender. Then remove the shank from the soup, drain the broth and blend the vegetables and peas. Return the broth to the saucepan, lay out the meat, add the chopped sausages and cook for ten minutes.

The soup is ready. Garnish with chopped herbs when serving.

This soup is prepared with chicken broth, so it has a rich taste.

Ingredients:

Chicken broth - 2 l.;
Dry green peas - 0.45 kilograms;
Bacon - 0.2 kilograms;
Smoked ribs - 4 pcs.;
Carrots - 2 pieces;
Green onions - 1 bunch;
Celery -1 stalk;
Olive oil - 2 tablespoons;
Garlic - 2 cloves;
Low-fat cream - 100 milliliters;
Mint - a bunch;
Salt, spices to taste.

Preparation:

Pour the peas, smoked meats with chicken broth and cook until the peas are boiled.

Remove the bones, cut the meat off them and return to the soup.

On a fine grater, grate the carrots, chop the onion, garlic, celery and put them in the soup.

Pour in the cream and blend the contents of the saucepan. Put on fire and boil for five minutes.

When serving, garnish with mint leaves and pour over with olive oil.

This soup uses two types of meat products - turkey and smoked pork bones with meat scraps on the bone.

Ingredients:

Water - 1 ½ liter;
Peas - 0.2 kilograms;
Smoked ribs with meat scraps - 5 pieces;
Turkey drumstick bones - 5 pieces;
Potatoes - 3 tubers;
Salt, spices to taste.

Preparation:

Pour the bones and peas with water and cook for two hours.

Then take out the bones and peas, separate the meat from the bones and blend.

Return to the saucepan, bring to a boil and add the chopped potatoes, add salt, spices and cook until the potatoes are tender.

This avant-garde soup is served in tall glasses, garnished with whipped unsweetened cream.

Ingredients:

Carbonated water - 1 liter;
Green peas - 0.5 kilograms;
Avocado - 1 piece;
Smoked cod - 0.1 kg;
Salt to taste.

Preparation:

Disassemble the cod, separating the fillets, cut into small pieces.

Cut the avocado into small pieces.

Boil green peas for fifteen minutes, drain the water, cool.

Put the peas in a blender, add fish, soda, avocado, spices and puree.

The dish should turn out to be puree, but liquid in consistency, so that it can be consumed using a large diameter straw.

Have you ever tried smoked pea puree soup? If not, then be sure to give it a try. It turns out to be thick and rich, so all lovers of such dishes will definitely like it. It organically combines light taste smoked meats and rich pea aroma. This dish is prepared quite quickly and very simply. For him, you can use any smoked meats to your taste - ribs, boiled pork, chicken wings etc. The most pleasant and most bright taste have smoked pork or chicken. But it's up to you what kind of soup you want to get in the end :)

Take a close look at the recipe with the photo that I post below. Cook it with pleasure tasty dish and make your loved ones happy! I can also offer lovers of pea soups delicious and aromatic. It has a more familiar taste to each of us. For other dishes to be served at first, see the section.

Ingredients:

smoked meats - 250 g;
peas - 1 tbsp.;
potatoes - 3-4 pcs.;
carrots - 1 pc.;
onion - 1 pc .;
vegetable oil - 1 tbsp. l .;
bay leaf - 1-2 pcs.;
salt to taste;
water - 1.5 l.

Pour the required amount of liquid into a small saucepan.

Cut the smoked meats into pieces, put them in water.

I will be using smoked lard. And you can use whatever smoked products you have.

Bring to a boil over medium heat. We remove the foam.

Immerse peas, washed and soaked in water, in a boiling liquid.

If possible, peas should be soaked for several hours.

Peel and chop onions and carrots. Onions - with a knife, and carrots - with a coarse grater.

Fry onions and carrots in a small amount vegetable oil until golden brown and soft.

When the peas have boiled for about half an hour, add frying to the broth.

We clean the potatoes, cut into pieces. Add to soup.

Add a little salt to the bubbling soup. Much depends on the smoked meats used. If they are salty enough, then the amount of this ingredient should be slightly reduced.

Dip the bay leaves into the broth. After cooking, we will take them out so that the soup does not acquire an unnecessary aftertaste.

We bring it to readiness.

Hope you and your loved ones enjoy this recipe!

For serving, pour the soup into bowls or bouillon bowls. Sprinkle with croutons or croutons.

Bon Appetit!