Description
Classic pea soup with smoked meat Yes, in a new way - for those who don't like soups.
Ingredients
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Peas
200 g
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Pork ribs
500 g
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Carrots
1 piece
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Flour
2 Tbsp
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Garlic
1 tooth
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Potatoes
5 piece
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The Apium graveolens Dulce
2 piece
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Spices
Cooking
Soak the peas for 3-4 hours
Wash and clean the vegetables. Chop potatoes, celery and 1/2 carrot. The second half will go to pea meatballs.
2 liters of water put on the fire, put the smoked pork ribs, cook for 1 hour. Rib to pull out, to remove from them the meat, finely chop. Add to the pot of potatoes, celery and carrots. The soup and season with salt and pepper, add Bay leaf and allspice, slices of meat and boil until cooked potatoes.
Peas pour the water from the ratio of 1 part peas to 2 parts water and cook until tender. Drain the peas completely with water, crushed with a blender or with a pestle into a puree, grate the remaining half of the carrots.
Season with salt and pepper pea puree and add the crushed clove of garlic. Mix well. Note that the puree becomes thicker as it cools down. Add flour, based on the consistency of your puree. I took 1 tbsp and mix Well.
Moisten hands and shape of pea puree barrels. This form is preferred to fry in the pan.
Fry in hot vegetable oil until zolotisty
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