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Pea soup with smoked brisket

408

Kitchen Russian

Calorie content 62.4 kcal

Portions 10 port.

Cooking time 110 minutes

Proteins * 2.5 gr.

Fats * 4.1 gr.

Carbohydrates* 9.9 gr.

Content

I highly recommend making a delicious hearty pea soup with smoked brisket. The first dish turns out to be very aromatic and tasty, a great option for treating at a family dinner.

Ingredients

Peas 200 gr. Smoked brisket 500 gr. Onion 1 PC. Potato 4 things. Vegetable oil for frying Water 3.5 l. Salt taste Carrot 1 PC. Ground black pepper taste

Cooking process

Rinse the split peas thoroughly several times under running water. If desired, you can soak the peas in a baking soda solution overnight. This will make it cook faster.

Cut the smoked brisket into large pieces.

Place the meat in a deep saucepan with a thick bottom. Pour in cold water, lay out the peas. Place on moderate heat and bring to a boil. Then reduce heat and cook, covered, for about 30-40 minutes.

Peel the onions, rinse in cold water and cut into cubes. Wash and peel the carrots, using a vegetable peeler, grate on a coarse grater. Put the vegetables in a well-heated frying pan greased with vegetable oil. Fry until soft.

Remove the smoked brisket from the broth. Wash the potatoes and peel them with a vegetable peeler. Cut the peeled potatoes into cubes. Send to soup. Bring to a boil. Salt if necessary, simmer for 30-40 minutes.