Dutch pea soup
Description
Perfect for lunch. Dutch pea soup is easy to prepare. It's important, as soon as the broth with peas comes to a boil, to skim off the foam. Do not cover the pot with a lid at this stage, otherwise the foam will spill over onto the stove and the pot. Reduce the heat to the minimum and keep skimming off the foam as it appears. After that, you can partially cover the pot with a lid, but not completely. Otherwise, there's nothing complicated about it. The soup is aromatic, thick, very filling, and delicious.
Instructions
- 1
Step 1
Prepare the ingredients for making Dutch pea soup.
- 2
Step 2
Rinse the peas thoroughly and cover with cold boiled water. Let them soak for 7-8 hours, or preferably overnight.
- 3
Step 3
Boil broth from pork.
- 4
Step 4
Remove the meat from the broth and strain the broth. Add the soaked peas to it. Bring to a boil and skim off the abundant foam. Cook the peas until half-done.
- 5
Step 5
Peel and wash the carrots and onion, then chop and place them in a frying pan. Pour in refined sunflower oil and lightly sauté the vegetables in the pan for 7–8 minutes.
- 6
Step 6
When the peas begin to soften, add the chopped potatoes to the soup.
- 7
Step 7
Add the onion and carrot. Season the soup with salt and pepper, and cook until all ingredients are done.
- 8
Step 8
Cut the salami into cubes and add it to the pot.
- 9
Step 9
Chop the garlic and add it to the soup. Simmer for another 5 minutes, then turn off the heat.
- 10
Step 10
Add chopped dill to the ready soup.
- 11
Step 11
Dutch pea soup is ready. It can be served at the table.