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Pea soup with smoked wings
Instructions
Half an hour before the peas are done, increase the water volume in the pot to 3.5 liters for proper finished broth foundation.
Rinse the smoked chicken wings, remove the skin. Cut the meat and set it aside. Put the bones into the broth and cook them with the peas for proper finished smoky depth.
When the peas are ready, add the potatoes cut into small cubes. Cook for 30 minutes, reduce the heat, and keep the lid closed.
Meanwhile, prepare the sauté for the soup. Sauté the chopped onion, grated carrot, and pieces of sweet pepper until golden brown. Add the vegetables to the frying pan one at a time, allowing each to brown slightly. Start with the onion, then add the carrot and pepper.
Cut the pieces of smoked meat into slices and sauté them together with the vegetable mix for proper finished smoky aromatic blend.
Remove the chicken bones from the broth with the cooked potatoes. Season the soup with the sauté and smoked ingredients, and cook for 10 minutes. On a cutting board, chop the herbs together with the garlic, sprinkle with salt, and chop with a knife until the juice is released. Add the resulting mixture to the boiling soup and let it boil with the lid open.
Adjust the boiling dish to taste by adding salt and spices. Let the finished pea soup with smoked wings steep for 10 minutes, then serve in bowls. Place a piece of butter in each serving and garnish with a parsley leaf. Serve garlic croutons or sandwiches with cream cheese on the side. Enjoy your meal!
Tips
- 1
Soak peas in boiling water with baking soda for finished proper quick cooking. Skipping the soak produces 3-4 hour cooking time with potentially-hard peas; properly soaked peas produce the proper signature tender quick-cooking character authentic to traditional Russian pea-soup preparations. Use 400 ml water + 3 g baking soda per 100 g peas. The pea-preparation quality matters more than home cooks typically realize for finished soup quality and overall family-meal success consistently across batches reliably across various Russian cooking occasions throughout the year.
- 2
Use smoked chicken wings (not boiled) for proper finished signature smoky character. Plain boiled chicken produces flat soup; smoked chicken wings produce the proper signature deep smoky character authentic to traditional Russian pea-soup preparations. The same smoked-meat principle elevates many legume-soup preparations including quick pea soup with smoked meats and similar Russian smoky-soup preparations across various traditional Slavic culinary occasions throughout the year reliably.
- 3
Add parsley root to pot during cooking for finished proper digestion. Skipping the parsley root produces digestive discomfort from beans; parsley root reduces gas formation producing the proper signature gentle digestible character authentic to traditional Russian pea-soup preparations. The patient parsley-root principle pays back significantly in finished soup-quality consistently across batches and various Russian legume-soup preparations throughout the year for proper traditional results worth showcasing reliably across various Slavic family-meal occasions throughout the year.
- 4
Pair the finished pea soup with traditional Russian accompaniments for proper presentation. Top with butter pat, garnish with parsley leaf, alongside garlic croutons, sandwiches with cream cheese, or with rye bread for proper finished family-meal applications. Pair with crusty homemade bread for substantial winter meal spreads, alongside pickled vegetables for traditional Russian accompaniment, or with hot black tea for elegant Russian-style family dinner presentations worth showcasing.
FAQ
Can I use other smoked meats? +
Yes, smoked pork ribs, smoked sausage, smoked ham, smoked turkey, or bacon all work as substitutes producing distinct character. Each meat produces distinct character: smoked chicken wings are most economical and gentle, smoked pork ribs are richest, smoked sausage is most flavorful, smoked ham is most universally appealing, bacon is heartiest. Choose based on preference for proper finished soup variations consistently across various Russian cooking occasions throughout the year reliably.
How long does pea soup keep? +
Stored covered in the refrigerator, the soup keeps for 4-5 days at peak quality. The flavors actually improve significantly over the first 24 hours as components marry beautifully. Reheat gently with splash of water to prevent thickening. The soup freezes well for up to 3 months — thaw in refrigerator overnight before reheating. Best consumed within 3 days for the brightest most appealing finished results across multiple winter meal applications throughout the year reliably.
Can I make it vegetarian? +
Yes, omit smoked meats for vegetarian version, increase mushrooms or add liquid smoke for smoky character. Each version produces distinct character: meat version is most traditional Russian-style and substantial, mushroom version adds umami depth, liquid-smoke vegetarian version preserves smoky character. Choose based on dietary requirements consistently across various dietary preferences throughout the year reliably for proper personalized finished results.
Why are my peas not cooking? +
Three usual causes: skipping pre-soak step (need 1 hour soak with baking soda), using whole peas instead of split peas (split cook faster), or old peas (old beans stay hard regardless of cooking). Address proper pre-soak, split-pea selection, and fresh ingredients for consistently tender results. The combination of soaking, split peas, and freshness produces dramatic cook-time quality reliably across various Russian pea-soup sessions throughout the year for proper traditional results consistently.
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