ReceptnaptárSplit pea soup with smoked meat (gorokhovy sup)
Pea soup is a hearty winter soup with smoked meat and one of the most popular everyday soups in Russian cooking. The toasted bread cubes give a crisp contrast.
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Method
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- Bring the smoked meat to the boil with the water and cook for 30 minutes.
- Add the drained peas and cook for 40 minutes until they fall apart.
- Soften the onion and carrot in oil.
- Add the diced potatoes and the fried vegetables and cook for 15 minutes.
- Take out the meat, chop it, return it and season.
- Serve with toasted bread cubes and dill.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Always soak the peas or they stay hard for hours.
- Add salt at the end because the smoked meat is salty.
- It is creamier if half the peas break down.
Frequently asked questions
What is the difference between peeled and unpeeled peas?
Peeled ones cook faster and give a smoother soup.
Can it be frozen?
Yes, for 2 months.
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- Grochówka (Polish split pea soup with smoked sausage) · Polish
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More russian ideas
- Borscht (Russian beetroot-cabbage soup)
- Solyanka (sour smoked meat soup)
- Okroshka (cold kefir soup)
- Shchi (Russian cabbage soup)
- Rassolnik (pickle and barley soup)
- Tokmach (Tatar noodle soup with chicken)
- Tyurya (rye bread and onion kvass soup)
- Mushroom soup with pearl barley (gribnoy sup)
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