Pea soup

Category: First meal

Kitchen: Russian

Ingredients
Meat	500 g
Peas	250 g
Onion	60 g
Carrot	60 g
Celery root	60 g
Parsley root	20 g
Butter	2 tbsp. l.

Cooking method

Boil meat broth. I used a pork tailbone with a part of the sacrum. Vegetarians and fasting people can use vegetable broth, it will still be very tasty. Put the peas soaked in advance in the broth and cook for about 1.5 hours. The washed and peeled roots and onions (if you like thick soup, you can take more vegetables than indicated) cut into small cubes, lightly fry in butter (or other fat, I fried on a goose) and put on the table 15-20 minutes before serving in the soup, adding salt, I also added greens, sometimes fresh, in the photo - a mixture of dry Provencal herbs. You can add pieces of ham or smoked pork belly, and I removed the boiled meat from the bones, cut them into small pieces and put them in the prepared soup, kept them on the fire for a couple of minutes and turned them off. Soup is best served with diced white bread croutons. But I had delicious fresh bread and I didn’t make croutons.

Note

I quite unexpectedly found the recipe in my favorite Book about tasty and healthy food (1963). Before that, for some reason, my mother always, and after her and I, cooked this soup with potatoes. After warming up, everyone ate it without much enthusiasm. And my non-lovers of soups are eating this option by both cheeks!

Kara

Irina, try not to put smoked meats in the ready-made soup, but to cook broth on them

Merri

Quote: Kara

Irina, try not to put smoked meats in the ready-made soup, but to cook broth on them

Thanks for the advice, but I avoid smoked meats ... I gave them as an example of cooking, I myself use them in food sooo rarely and in minimal quantities.

Tell me, is this a warehouse?

Quote: Kara