Preparation: Step 1
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Prepare the ingredients. Clean carrots, onions and garlic. Peas can first be soaked for 3-4 hours, or at night-this significantly reduces the time of cooking it. Instead of yellow peas, you can take dry green — it is prepared faster. Instead of ordinary paprika, you can take smoked — it will turn out even more fragrant. You can find it in large supermarkets or in online stores. Instead of a brisket, you can take carboarda or bacon. The oil here is used for roasting, so you need to take a refined one.
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Step 2
Rinse the peas several times (if not soaked), pour 2 liters of water and put to cook. When the water boils, remove the foam, slow the fire to the minimum and cook for 40-60 minutes (if the peas are soaked), or longer, up to 1.5-2 hours (if not soaked). Also, the cooking time will depend on whether the whole peas or chopped. For a creamy consistency, the soup can be pureed with a submersible blender at the stage when the peas have already cooked.
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Step 3
Cut the onions with cubes, grate the carrots on a coarse grater. Heat the oil in a pan, lay out onions and carrots. Fry, stirring, to the softness of vegetables. Transfer vegetables to a plate.
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Step 4
Cut the brisket with thin bars with a thickness of 5-6 mm. Fry in a pan until golden crust, stirring from time to time.
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Step 5
Put the fried onions with carrots in the pan to the brisket. Stir and warm.
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Step 6
When the peas cooked, add a fried brisket with vegetables to the pan. Cook for several minutes. Add bay leaf, paprika and a clove of garlic through the press. Season with salt and pepper to taste. I recommend trying soup at the same time.
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Step 7
Pour soup on plates, sprinkle with chopped herbs. If you give a soup to brew a little, it will be even tastier. It is very cool to serve such soup with croutons. Bon appetit!
