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Quick Pea Soup with Smoked Ingredients
When cooking pea soup, the peas often do not fully cook and remain hard.
Try making this soup with pea flakes. The cooking time until fully cooked is 10-15 minutes. The dish turns out hearty and rich.
For a pleasant smoky aroma, bean soups are cooked with various smoked meats. Chicken thighs, wings, halves, as well as pork ribs make the soup richer.
Traditionally, coming from Soviet times, pea soup is served with fried croutons. These can be store-bought croutons or made at home.
Fried bread rubbed with garlic (croutons) pairs well with such soups.
When serving, you can place a spoonful of creamy processed cheese in each bowl, which will give the dish a pleasant creamy taste.
Ingredients
Show ingredients
- medium-sized raw potatoes – 4-5 pcs;
- pea flakes – 200 g;
- smoked chicken back (or other smoked meats) – 200-250 g;
- medium onion – 1 pc;
- small carrot – 1 pc;
- vegetable oil – 6-7 tablespoons;
- greens (onion, dill) – 0.5-1 bunch;
- salt – 1-1.5 tablespoons;
- spice mix '10 vegetables' - 1 tablespoon;
- black pepper, ground – 0.5 teaspoon;
- ground coriander – 0.5 teaspoon;
- ground nutmeg – 0.5 teaspoon;
- bay leaf (optional) – 1 pc.
Preparation
- Wash the raw potatoes, peel them, and cut them into small cubes.
- Place the potatoes in a pot with cold water, add the green tops tied with thread. Bring to a boil, cook the potatoes at a moderate boil until ready (15-20 minutes).
- For the vegetable dressing, finely chop the onion, and grate the carrot on a large grater.
- First, sauté the chopped onion in heated vegetable oil until translucent.
- Add the grated carrot to the onion, continue to sauté the vegetables until slightly browned.
- In the boiling broth with the cooked potatoes, add the smoked meats, bring to a boil, and cook covered for 3-5 minutes.
- The pea flakes do not need to be rinsed before adding to the soup. Add the flakes to the pot with the soup, bring to a boil, and gently skim off the foam from the surface. Cook for 10-15 minutes until ready.
- Before seasoning the soup, remove the smoked meats and the bunch of green tops. Take the meat off the smoked ingredients, which you will add to the soup when serving. Put the sautéed vegetables into the soup, let it simmer for a few minutes.
- Finely chop the greens, use any you like.
- Season the soup by adding the '10 vegetables' spice mix, salt, and spices as per the recipe. Add the chopped greens to the soup, let it simmer for 2 minutes with the lid off (this will keep the greens brighter). Remove the finished dish from the heat, let it infuse and absorb the aroma under the closed lid for 10 minutes. Optionally, add a bay leaf, which you should remove after infusing the soup.
- Pour the finished soup into serving bowls, adding pieces of smoked meat to each. Croutons go perfectly with pea soup. Sauté a few slices of white bread cut into cubes with a spoon of vegetable oil. Sprinkle the croutons over the soup or serve them in a separate bowl.
