Pea soup with pork - for real men

pea soup Pea soup - one of the most common and favorite soups in the world. Pea soup recipes can be found in almost all the national cuisines of Europe, Asia, Africa and Latin America. This soup main ingredient is pea. For peas are added during the preparation of various additional products, depending on regional preferences.

In Europe, as in Russia, one of the most popular varieties of pea soup can be called pea soup with pork. This soup is especially prevalent in Germany, the Netherlands and the Scandinavian countries. European soups are different density. They have a lot of peas and meat, so that the soup is more like porridge. In Russia, the potatoes are placed in the soup and more fluid.

Cooking pea soup with pork

It is best to cook pea soup with pork or pork ribs fit knuckle of pork (knuckle). Meat must be clean, cover with cold water, bring to a boil and carefully collect the foamy head on the surface. Then add the entire carrot and onion, reduce heat to keep the water lightly boiling, and boil one and a half hours.

Peas soak. Better at night, but early enough in the preparation. By the time he has time favorites a little swell. After one and a half hours from the pot with the meat to remove the carrots and onions and add the peas. Cook peas with another 40-60 minutes.

While cooked peas must be cleaned and finely chop another carrot and onion. Fry them in lard or vegetable oil until soft. Add to soup for fifteen minutes before end of cooking. If the meat is cooked one large piece, it is necessary to pull out, cut into portions pieces and return to soup. Five minutes before the end of soup with salt, add the bay leaf, black pepper, cumin, dried parsley and celery Celery: vegetable with obvious advantages .

After that, the soup should be slightly then another ten or fifteen minutes, and after the fire is switched off, stand twenty to thirty minutes in a warm place. To do this, a pot of soup, you can wrap up in something warm. During this time, all the ingredients are well connected and propirayutsya aroma of spices.

While the soup can be infused in a frying pan brown the bacon bits. When applying to each plate put a handful of fresh herbs and crisp bacon.

National variations

In order to make pea soup with pork national colors can be added to soup purely national products.

German version. Add to soup marinated and smoked pork Kassler or file soup with rye bread and sausage Wurste.

Dutch version. To prepare taken green split peas. The broth is added to the root and green celery. Instead of fried bacon in soup added smoked sausage rookworst. In the future, the meat from the soup and smoked sausage eaten separately with mustard and black bread.

Pea soup in Finnish. In Finland, the pea soup Pea soup: medical and tasty very popular. Cook it from smoked pork bones with marrow and beef Beef - Meat Guide . Used primarily yellow peas. The vegetable passirovku add a few tablespoons of flour to thicken the soup slightly. Seasoned with marjoram.