Description
Pea soup I always cook with the potatoes, just throw the halves and then knead into a puree it. Chef Anatoly assembled the idea with roasted potatoes and decided to try it, too, was pleased with the result. The usual winter soup, but in new ways!
Ingredients
-
Pork ribs
300 g
-
Peas
100 g
-
Carrots
1 piece
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Onion
1.5 piece
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Potatoes
2 piece
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Vegetable oil
1.5 Tbsp
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Garlic
2 tooth
-
Cumin
1 pinch
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Salt
-
Bay leaf
1 piece
-
Water
1.5 l
Cooking
Soak the peas Idaho from TM"Mistral" for a few hours at night.
This will be the result.
Meantime, prepare the broth. To take the bone smoked ribs, onion, Bay leaf, cumin, garlic, salt and I have dried carrots (it darkens greatly when dry).
Pour a liter of cold water and put it on the fire, remove the foam when boiled.
After an hour, drain, pour in broth soaked peas.
Bone to be postponed. When slightly cooled, separate the meat from the bone.
Can be crushed, but I like to leave such fibers.
Put on to cook the peas, when boiled again, remove the foam, taste for salt.
Chop potatoes to small cubes.
Pour into a heated pan with oil.
Fry until moderately smooth Golden color, without fanaticism-we don't need mega crust.
The carrots, half onion slice.
Pour directly on the potatoes.
Fry everything together, avoiding podgorista.
When the peas will be in the soup is ready, remove about 5-6 spoons.
The rest of the blend.
Send zazharku from the pan and the remains of the peas in a saucepan.
Add water, boil all together.
Also pass the meat and right into the bowl.
The density adjust according to your taste.
Left pour into servings.
Served for lunch.
It has a silky texture and purees and pieces of vegetables and meat is very tasty!
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