Simple pea soup with smoked meats
Description
The soup is simple and quick to prepare. You can use any smoked meats: sausages, ribs, ham, and so on. The soup will turn out thick and hearty. You can use fresh or dried peas—adjust the cooking time accordingly (fresh peas require much less time). Serve hot with croutons. The soup is ready to serve.
Instructions
- 1
Step 1
1. First, prepare the broth: place the smoked pork hock with bone into a pot, cover with water, add 1 onion, 2 carrots, and 1 celery stalk, coarsely chopped. Simmer over low heat for 2–3 hours. Remove the hock, strain the broth, discard the vegetables, and shred the meat.
- 2
Step 2
2. Wash and peel the remaining carrots, onion, celery, and garlic, finely chop the vegetables. Melt the butter in a saucepan, sauté the vegetables with spices until tender.
- 3
Step 3
3. After 10 minutes, pour the previously prepared broth into a 3-liter saucepan (about 2 cups will remain), and add the washed peas. Bring everything to a boil and cook for 35–40 minutes.
- 4
Step 4
4. Mix the remaining 2 cups of broth with sour cream, 1 cup of liquid from the pot where the vegetables are cooking, and balsamic vinegar, blending with a blender. Pour the resulting mixture back into the pot.
- 5
Step 5
5. Add the smoked meat, adjust salt to taste if necessary, cook for another couple of minutes, and turn off the heat.
- 6
Step 6
6. Serve the soup immediately, garnished with croutons.