We suggest preparing Pea soup with smoked meats and croutons.
Ingredients:
- Split peas – 250 g
- Beef on the bone – 700 g
- Potatoes – 250 g
- Salt – 1 tsp
- Smoked pork loin – 200 g
- Smoked pork ribs – 300 g
- Onion – 1 pc.
- Carrot – 100 g
- Sweet orange bell pepper – 1 pc.
- Smoked bacon – 200 g
- White bread – 300 g
- Olive oil – 50 ml
- Garlic – 4 cloves
- Parsley – 20 g
Preparation:
- Soak the peas in water for a couple of hours or, better yet, overnight. While the peas are soaking, prepare the broth. Place the meat in a pot of water, bring it to a boil, and cook for 2 minutes. Meanwhile, prepare 3-3.5 liters of boiling water separately.
- Remove the meat from the pot, drain the water, rinse the pot, and pour in the prepared boiling water. Add the meat and bring it to a boil again, then reduce to a low heat. Add a peeled onion and carrot, and cook for about 2 hours (depending on the quality of the meat) until fully tender. Water can be added during cooking, but you should end up with 2.5 liters of clear broth.
- Once the broth is ready, remove the onion and carrot. Add the peas and cook for 40-60 minutes. Peel and dice the potatoes and add them to the broth. Cook for 15 minutes. Dice the pork loin and separate the ribs, adding everything to the soup. Salt to taste. Chop the onion, carrot, and bell pepper.
- Slice the bacon into long strips and fry in a dry pan. Then add the chopped onion, carrot, and bell pepper to the bacon, and sauté on low heat for a few minutes. Add the sautéed mixture to the soup and cook for another 10 minutes.
- Now that the soup is ready, let’s make the croutons. Cut the bread into cubes. Pour olive oil into a pan, infuse it with garlic (press the garlic), then toss in the bread. Lightly fry and then spread the bread cubes on a baking sheet. Bake in the oven for 10-15 minutes.
- Serve the soup with croutons and finely chopped parsley.
Pea soup with smoked meats and croutons is ready. Enjoy your meal!