Pea soup with bacon - a satisfying dish for each day

Pea soup with bacon - a satisfying dish for each day
Cream soup with bacon

pea soup Pea soup known since ancient times. There peas from Eastern India, but now cultivated almost everywhere. In many cultures, peas considered a symbol of wealth and fertility. In winter like warm, not only outside but also inside. The body requests more high-calorie food and hot. Ideal for cold winter days Guta, hearty and inexpensive pea soup Pea soup: medical and tasty with bacon. To cook it you need a minimum of time, products and skills, and the result will exceed all expectations.

The most remarkable of all the varieties of pea - pea brain. It is a large and sweet peas, better known as green peas. He was taken by the Dutch in the late XVII century. Think canned peas in a stage of lactic ripeness. It is delicious and sweet. At the mellow state grain wrinkled and reminds the brain, hence the name "brain." It is not suitable for cooking because of the heat treatment is not softened.

As a raw material for making soups and porridges used shelling peas. The surface is smooth dry grain, and the grain itself has powdery taste. The sale of dried peas encountered various kinds: white, yellow, green, gray, and even marble. During polishing and shelling peas divided into two halves. Disintegrated quickly cooked corn, so cooking pea soup had better find a split peas.

Soup for winter days

Pea soup belongs to the category of inexpensive and simple soups. To make it, it does not need special skills, fine and rare products. At the same time, the peas contained large amounts of protein, which in combination with grain protein is a complete food. Because the soup is best served with black bread or crackers.

The combination of thick, fragrant, hot soup is perfect for a cold winter evening. It warms, nourishes and creates a special atmosphere of comfort.

In winter, the body requires more high-calorie food, so the best combination for a winter soup - pea soup with bacon Bacon - guide on meat .

For the soup you will need:

half cup of split peas
300 Bacon
two onions
one carrot
one root of parsley
three tablespoons vegetable oil
one tablespoon of tomato paste
salt, half a liter of water

Peas pre-soaked for at least one to two hours, preferably overnight. Pour fresh water and cook until done 40-60 minutes. Chop onion and fry the bacon, cut into small cubes. Carrots and parsley root grate, add to the bacon and fry. Enter the tomato paste and cook for another five minutes. In the broth with peas and vegetables Add salt to taste. Then another ten to fifteen minutes to all the odors connected. The soup served with croutons in fifteen or twenty minutes after cooking.

Options for the future

Doubtless advantage of pea soup in their flexibility. To prepare the soup needs a minimum of ingredients. Besides, by adding one or more additional ingredients can give totally different sound soup.

Instead, you can use bacon, smoked pork ribs, different sausages from cooked jerked up, boiled meat. You can prepare the soup prepared meat or vegetable broth.

The main vegetables are added to the soup, and it's the onions and carrots, add celery root Celery: vegetable with obvious advantages or parsley, tomatoes or tomato paste. From spices suit bay leaf, black pepper pungent red pepper, paprika, oregano, cumin, dried dill, cumin, a mixture of Mediterranean herbs. A more delicate taste of the soup will get if dissolve in hot pea broth, cream cheese, sprinkle the finished dish with grated hard cheese or cream to enter.