Pea soup with smoked sausage

Lay out the ingredients in the order for making pea soup with smoked sausage. To speed up the cooking of the peas, they should first be soaked in cool water for several hours. It is better to do this overnight.

Rinse the peas thoroughly, draining the water several times until the water is completely clear, while rubbing the peas with your fingers. The prepared peas are now placed in a pot, covered with 1.5 liters of water, and put on the heat. After boiling, reduce the heat and cook the peas until soft. The time depends on the hardness of the peas (from 30 to 60 minutes).

Do not overcook the peas into a puree.

Wash the potatoes, peel them, and cut them into small cubes.

When the peas are soft and cooked through, add the diced potatoes to the pot. Cook until the potatoes are done, about 15 minutes.

Meanwhile, start preparing the sauté for the pea soup. Peel the onion, and cut it into small cubes. After peeling the carrot, grate it on a coarse grater.

Sauté all the prepared vegetables in vegetable oil until lightly golden and soft, about 3-4 minutes.

Add the sautéed vegetables to the soup, and cook for another 5 minutes.

Remove the casing from the sausage, and cut it into small cubes.

Add the pieces of sausage to the soup.

Next, add salt, pepper, and the bay leaf.

Cook the soup with the sausage for another 5-7 minutes.

Finely chop the herbs and add them to the soup. Stir and turn off the heat. Remove the bay leaves from the soup. The pea soup with smoked sausage is now ready.

Let the soup steep for 15 minutes and then ladle it into bowls.

Serve the soup with croutons.

Enjoy your meal!