1 час 20 мин (ваши 40 мин )
8 servings
A fragrant and hearty pea soup where traditional smoked meats are replaced with smoked mackerel. This gives the dish a special flavor and makes it unique.
Prepare all the ingredients. For the fish, you can use a pre-made spice blend that includes coriander, nutmeg, thyme, curry, and white pepper.
Thoroughly rinse the peas and soak them in cold water for 8 hours; it's most convenient to do this overnight.
After soaking, drain the peas in a colander.
Peel, wash, and finely dice the onion.
Peel, wash, and cut the carrot into cubes or sticks.
Peel, wash, and cut the potatoes into cubes approximately 1 cm in size.
In a pot with a thick bottom, heat the vegetable oil. Add the onion and sauté over medium heat, stirring, until translucent, for 2-3 minutes.
Add the prepared peas to the pot with the onion.
Put the carrots and potatoes into the pot.
Pour boiling water over the vegetables and peas, ensuring the water completely covers them.
Bring the soup to a boil and add the bay leaf.
Cook the soup on low heat, covered, until the peas are fully cooked, about 30-40 minutes.
Season the soup with salt, pepper, and fish spices to taste.
Divide the smoked mackerel into portion-sized pieces, removing the bones.
Rinse the fresh herbs and chop them finely.
Add the pieces of mackerel to the finished soup.
Add the chopped herbs to the soup, simmer for another 5 minutes, then remove from the heat. Let the soup steep for 15-20 minutes, covered.
Pea soup with smoked mackerel is ready. Enjoy your meal!
1 час 40 мин
1 час
6 servings
