Pea soup with pork belly
Description
This soup is especially delicious when made with fresh, recently butchered pork brisket – then the broth will be truly aromatic and flavorful. Using frozen meat is not the same at all, believe me. So go to the market and carefully examine the meat – the brisket meant for your soup will stand out immediately: it should be bright, moist, firm, and, of course, sufficiently fatty. Rinse it under running water, place it in a pot, and cover with water. Set over medium heat; when it comes to a boil, skim off the foam, reduce the heat, and continue cooking until fully done. For extra aroma, add a whole onion (peeled) to the pot – just remember to remove it later. Do not add salt yet! When the brisket is cooked, take it out of the pot and set it aside to cool in a place inaccessible to pets and hungry men. Add thoroughly rinsed peas and a bay leaf to the broth. Peel and chop the vegetables: slice the onion into thin quarter-rings, cut the carrots into matchsticks, and dice the potatoes into cubes. When the peas are almost done, remove the bay leaf and add the vegetables. I don't sauté them beforehand because the broth is already rich enough. Add salt and continue simmering over low heat for another 10–15 minutes. Cut the brisket into small pieces and return it to the soup. Season with pepper and coriander, stir well, and turn off the heat. Cover the pot with a lid and let the soup rest. About 10 minutes later, it's ready to be ladled into bowls and served.