45 мин (ваши 35 мин )
8 servings
Split Pea Soup with Smoked Meats and Two Types of Peas
Pea soup, familiar to many since childhood, is a hearty, delicious, and healthy dish.
An aromatic and hearty pea soup with smoked brisket – an excellent first course for the whole family.
Instructions
Remove the crusts from the bread and cut it into 1 cm cubes. Fry the bread in a strongly preheated pan with sunflower oil, stirring constantly, until golden brown. Season the croutons with salt, ground pepper, finely chopped dill, and mix.
Place the rinsed peas into boiling water, bring to a boil, skim off any foam, and cook for 10-15 minutes. Meanwhile, prepare the vegetables and brisket: finely chop the onion, cut the carrots into small cubes, and cut the potatoes into cubes.
Cut the brisket into strips. When the peas are half-cooked, add the diced potatoes and cook until tender. While the potatoes are cooking, fry the brisket in a dry pan over high heat, stirring constantly, until a light crust forms. Transfer the fried brisket to a separate bowl.
Add butter to the pan where the brisket was fried. Add the chopped onion and sauté until translucent. Then add the carrots and fry, stirring occasionally, until tender.
Once the potatoes are cooked, salt the soup, add the fried brisket and sautéed vegetables. Bring the soup to a boil and cook for 2 minutes. Turn off the heat, cover the pot with a lid, and let the soup steep for 5-10 minutes.
Ladle the finished soup into bowls and serve, topped with croutons.
