Pea soup with pork belly
95 120 минут 6 порции
Post your recipe of pea soup with cooked smoked bacon pork. The soup is thick, rich, very hearty, and beautiful, besides. I hope you will enjoy my pretty, not clever way of cooking this traditional dish.
Ingredients for Pea soup with pork belly
- Pork - 250 g
- Peas - 0,5 stack.
- Potatoes - 3 PCs
- Brisket - 300 g
- Onion - 1 piece
- Carrots - 1 piece
- Greens - to taste
- Black pepper - 3 PCs
- Allspice - 2 PCs
- Bay leaf - 2 PCs
Step by step instruction of cooking Pea soup with pork belly
In boiling water are sent meat on the bone (I have the stew pork), after boiling, add salt and black and sweet peppers. Leave to boil for about 1.5 hours.
Meanwhile, pour boiling water over the peas (I got a pea "Idaho" yellow crushed by Mistral), so he had to swell and takes us a lot of time cooking.
Usually, when the broth is ready (after 1.5 hours), peas also reach the required readiness.
Prepare the ingredients of the soup: peel potatoes, onions and carrots. Potatoes and onions I have a small, I took them longer than stated in the recipe, and carrots, in contrast, the large, I took half. You focus on the normal size vegetables.
Potatoes cut into strips, I cut smaller, so easy to eat the child.
Grind the onion and passed through the grated carrots.
For this soup I always buy pork belly, it is, however, a little fatty, but it smoked very suitable.
Separated by a piece of brisket of all the fat, leaving just meat and cut it into small pieces.
When the broth is ready, take out the meat.
I use a slotted spoon to also remove the peppers to not fall in the plate of the child.
The broth is sent to the swollen peas, leave the broth to boil.
Separate the meat from the bones, divide it into smaller parts. The pulp is sent to the broth, cook for 10 minutes.
You must try the peas if it is almost cooked, sent in the soup potatoes.
In skillet fry until Golden brown onion with carrots and bacon, then put all in the soup.
5 minutes before the potatoes are done add to soup, herbs and Bay leaf. After cooking, cover the soup with a lid and let stand for 20 minutes.
The soup is ready. Serve it with bacon or mustard. Bon appetit!