Description
I must admit, the pea soup I love... Very much. Therefore, to recipes pea soups take special care and attention. And I love Yerevan! Well, do you think I could pass up this recipe?!! Of course not! Soup was surprised, no, captivated with the first spoon! Not a soup SONG!!! Then the sourness of the Apple, and light sweetness that is inherent in Armenian soups, from plums, and the aroma of smoked meat... And in General - a wonderful Symphony of tastes and aromas and, in my opinion and taste, perfect harmony. Go!
Ingredients
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Pork ribs
400 g
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Bacon
200 g
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Water
3 l
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Peas
150 g
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Onion
1 piece
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Carrots
100 g
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Celery root
50 g
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Apple
120 g
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Prunes
80 g
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Potatoes
250 g
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Tomato paste
60 g
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Vegetable oil
2 Tbsp
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Bay leaf
3 piece
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Black pepper
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Salt
-
Greens
Cooking
The peas soak in cold water for 5-6 hours. Ribs (lamb breast) cut into pieces, pour cold water and cook until tender. Remove from broth, remove the meat from the bones. Meat and meat products (I have 50 g of ham 150 g lean bacon) cut into pieces. Strain the broth. Carrots and celery slice into strips, onion - small cubes. Potatoes and apples cut into slices. The prunes into halves.
Fry the onions in butter until Golden brown,
Add the carrots and celery and fry until soft.
Put tomato puree and fry for another 5-7 minutes.
Broth bring to a boil, put the peas and cook until almost cooked.
While cooking the peas, meat and meat products lightly fry in part oil until light Golden brown.
When peas is almost ready, add the potatoes and meat, bring to boil, reduce the heat to small and cook for 5 minutes.
Add browned vegetables, prunes, apples,
Bay leaf, season with salt and pepper and cook the soup for another 10-15 minutes.
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