Ideal soft peas, combined with the nourishing clear meat broth, supplemented with fresh greens and golden croutons that melt in your mouth.
- Peas - 200 g
- Fresh pork ribs - 200 g
- Smoked pork ribs - 200 g
- Onions - 2 pcs
- Carrots - 1 pc
- Potatoes - 3 pcs
- The root of parsley - 1 pc
- Parsley - 50 g
- Bay leaf - 1-2 pc
- Soda - 3 g
- Sugar - 5g
- For the croutons:
- Baton - 200 g
- Garlic - 1 clove
- Paprika - 5 g
- Dried Rosstrongary - 5 g
- Thyme - 5 g
- salt - 5 g
Preparation. Pea soup
Soak peas in boiling water for 1 hour, add soda and bay leaf. Tighten the bowl of peas with cling film or foil.
Tip: soaking to completely softened peas, take 400 ml of water per 100 grams of peas. Soda does not affect the taste of the pea.
Ribs Wash and pat dry. Cook for 1 hour by a low heat, constantly removing the foam.
Tip: pour the meat with cold water, for the succulent meat for the rich broth – hot.
Add swollen peas in broth and simmer for 1 hour. After boiling, remove the foam and add the sugar.
Tip: when cooked peas to not become gray, add a little sugar.
Onions cut into cubes, carrots and parsley root grate. Cook all vegetables in vegetable oil until soft.
Once the peas cooked, add pepper and potatoes. Add salt at the end of cooking – when the peas are ready. Add the meat with cooked ribs, zazharku and smoked ribs, chopped fresh herbs. Boil the soup for another 5 minutes, let it brew.
Tip: in addition to smoked ribs – breast, brisket, smoked chicken wings and legs.
Crackers. Cut the crust from the button, the flesh cut into cubes. Cubes loaf mix with spices and garlic prescription. Cover the baking parchment, spread crackers in a single layer and drain for 10 minutes at 120 degrees.