Ingredients
- 250 g pork
- 250 g smoked pork brisket
- 1 PC. Bulb onions
- 1 PC. Carrot
- marjoram
- Thyme
- taste salt
- 100 g peas
Directions
Steps
1 Done | We sort through the peas, rinse, fill with cold water and leave in a cool place for 8-12 hours. Shred onions and carrots in small cubes. Throw the peas in a colander, rinse with running water, let the liquid drain and transfer to the pan. Pour 2 liters of freshwater, put on fire, bring to a boil and put fresh and smoked pork. |
2 Done | Cook the soup, removing the scum for about an hour, then put the onions, carrots, thyme, marjoram, salt to taste and cook another 40-50 minutes. We take out the meat, cut into slices and again put in the soup, warm for another 5-7 minutes. Serve pea soup with rye bread, greased with mustard. Bon Appetit! |
