1 час 40 мин
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.
Presenting a Canadian-style pea soup recipe – a hearty, aromatic, and warming dish that will surprise you with its unique taste. Unlike traditional recipes, this soup contains no potatoes, and its special aroma and flavor are achieved through celery and thyme.
Instructions
Prepare all necessary ingredients. Peel and wash carrots, onions, garlic, and celery stalks. Cut the ribs into individual portions.
Thoroughly rinse the peas and soak them in water for 2-3 hours; this will significantly reduce the cooking time for the soup.
Slice the smoked brisket into thin pieces.
Chop the onion into small cubes.
Sauté the brisket and onion until golden.
Dice the celery.
Grate the carrot on a coarse grater.
Add the celery and carrot to the pan with the brisket and onion, sprinkle in sugar. If necessary, add a little vegetable oil. Simmer the brisket with vegetables for 3 minutes.
Heat 2 liters of water in a pot. Transfer the contents of the frying pan to the pot.
Add the soaked peas.
Add the pork ribs.
Slice the garlic into thin pieces.
Add bay leaf, chili pepper, dried thyme, and sliced garlic to the pot.
Bring the soup to a boil and cook for 45 minutes until the peas are soft. If the peas were not pre-soaked, the cooking time may increase to 1-2 hours. At the end of cooking, season with salt and pepper to taste and add vinegar.
The pea soup with smoked ribs, brisket, and celery is ready to serve. Enjoy your meal!
6 servings
