Hi all.
All options for the pea soup that we did have always contained any smoked ingredient. Bacon, brisket, robes and the like, go well with peas and soups based on them are tasty and rich.
But this time in the refrigerator there were only a few pieces of Buzhenin from the globe, which was not at all sideways at all. Despite this fact, we still decided to prepare our favorite soup, a little obscured over the meat component in order to get the desired result.
Product set:
- Buzhenina, 300 gr.
- Polish peas, 200 gr.
- Potatoes, 2-3 pcs.
- Onion, 1-2 pcs.
- Carrots, 1 pc.
- Garlic, 5-6 teeth
- Boulenium cube, 3 pcs.
- Mustard, 1 tbsp. l.
- Smoked paprika, 1 tsp.
- Fragrant and/or black pepper, 1 tsp.
- Bay leaf, 2 pcs.
- Vegetable oil, salt
Pour peas with hot water, set aside.
Cut the meat with slices, potatoes and onions with a cube, rub the carrots on a large grater, chop the garlic finely.
Pour 2 liters of water into a pan, put cubes, lavrushka, pepper, trim, bring to a boil, cook for 10 minutes, filter, return the broth to fire.
We heat a little vegetable oil in a pan, put the meat, add smoked paprika, fry it over high heat for a couple of minutes, stirring periodically …
… We load it into the broth, add peas, cook for fifteen minutes, add potatoes, salt, pepper to taste, cook for 20 minutes over low heat.
In a pan, fry the onion, carrots and 2/3 garlic for a couple of minutes, add to the pan.
Add mustard, stir, turn off the fire, leave at rest for ten minutes and serve with greens and the remaining garlic.
Bon appetit!
