Delicious pea soup with smoked meat and meat

Variants preparation of pea soup is not too much. Basically, this soup is prepared with smoked meat, but not everyone is like that of a strong flavor of soup comes. Therefore, over time, I got my recipe, not quite a classic. Offer the hosts, using the time-tested results of my culinary experiments, cook a delicious pea soup with non-traditional dressing. Steps taken photos accompany the recipe and, therefore, to cook a delicious soup by yourself at home, you will be easier than ever.

The products in the soup pot volume of three liters:

• goulash, beef - 300 grams;

• Dried peas halves - 200 grams;

• Potatoes - 3-4 pieces;

• Carrots - 1 pc. (Average);

• onion - 1 large onion or 3 small;

• salt - to taste.

Filling:

• fat pork (slightly smoked) - 100 grams;

• dill chopped (can be fresh or frozen) - 2 tbsp. l .;

• Garlic - 1 clove;

How to cook pea soup

Begin to cook with, cut into medium-sized pieces of beef goulash washed well must be filled with cold water and put the pot on the fire.

When the water boils, do not miss the moment when you need to collect a slotted spoon formed foam and the fire abated to a minimum. After that, cover the pan with a lid and let the meat is cooked and a half hours. While our meat cooked peas must be washed, pour it into a deep container and cover with cold water to swell.

boiled meat we obtain from the pan, cut into smaller pieces, and again return to the broth.

Add to the pot already thoroughly swollen peas, previously draining excess fluid from it.

Carrot for this soup can be cut into long thin cubes and onions just chop finely.

Next, the potatoes need to clean and chop into cubes of medium size.

When the peas are almost seethe, we need to salt the soup and add the chopped vegetables (potatoes, carrots, onions) in it.

To prepare the filling, bacon cut into small cubes as possible, clean the garlic and grind too.

We shift into a mortar bacon, garlic and dill. Now, you need all the ingredients are thoroughly crushed in a mortar until smooth.

Refueling add to the soup ready when the vegetables are almost ready, and once again we bring it to a boil.

Before you bring to the table, pea soup, preferably, leave for at least an hour.

After that, we spill it on plates and call consumers to the table for dinner.