Pea soup is traditionally considered a favorite among both children and adults. He not only occupies a worthy place in the home menu, but is now included in the menu of any public catering: from the most seedy canteen to a respectable restaurant. Smoked meat gives this hot first dish a special taste and aroma. But if the use of smoked ham or smoked ribs takes some time from the hostess, then ordinary smoked sausage will help to save it. Therefore, the simplest and most affordable dish can be safely called pea soup with smoked sausage.
Of course, the use of smoked meat will make the soup not as fatty as the sausage recipe (after all, any smoked sausage must include bacon or bacon). If you care about healthy eating for your family, then choose a recipe with bacon or balyk, and the soup will become literally dietary, which means that even preschoolers can be fed with it (salinity and smoked foods are contraindicated in a tender children's stomach). Another unconditional "plus" of sausage soup is the speed of preparation. It will be enough for the sausage to boil for about 20 minutes, and now the wonderful aromatic broth is ready.
To quickly cook about 8 servings of pea soup with smoked sausage, use the following food set:
- split peas - 200 g (almost a full glass);
- smoked / semi-smoked sausage (bacon or brisket) - 200 grams;
- potatoes - 3 medium tubers;
- carrots - 1 pc.;
- onions - 1 head;
- any vegetable oil (preferably olive or rapeseed) - 3 tbsp. spoons;
- white bread for making croutons or croutons - 200 g;
- butter - 50 g (for making croutons);
- sour cream - optional;
- salt to taste;
- spices - any;
- any greens that are available.
The choice of products may vary: someone prefers the bright yellow color of the soup without greens, someone makes croutons, and for someone it tastes better to dry small croutons so that they crunch during a meal. Each housewife has her own special recipe, which allows her to be distinguished from others. After all, it is very pleasant to hear from friends or relatives the cherished words that only your soup cannot be compared with a dish from the most expensive restaurant.
It will take you 30 minutes to make the sausage soup (excluding the time it takes for the peas to soak and cook).
- Take shelled peas (that is, peeled from the pods), clean them of debris and unripe green grains, rinse and leave in cold water for 2 hours. True, practice shows that peas are different. There are raw materials that do not need to be soaked, but it is enough to boil for 30 minutes, there are also such peas that you have to leave them to soak overnight. This means that the preparation time for peas is determined empirically.
- Next, the peas need to be cooked either until half cooked or until a homogeneous mass is obtained. If your household is more fond of soup with peas, then you should not boil it until mashed potatoes. If you are going to feed your homemade pea puree soup, it is worth resorting to the help of a blender.
- Put the resulting mass in a saucepan with hot water (about 2 liters) and continue to cook over low heat.
- Rinse and peel the potatoes, cut into cubes or strips, put in a saucepan with peas and cook for 10 minutes.
- While the potatoes are boiling, peel the onion, chop finely and fry in a pan until a delicate golden color appears.
- Peel the carrots, grate them coarsely or cut them into slices, and then add to the stew to the onions. Next, send the entire contents of the pan to the pan.
- Finally, cut the smoked sausage into strips and put it in the pot where the soup is boiled. There is a recipe that provides for sausage frying. But, as a rule, smoked sausage is already quite fatty, so you can put it in the first course without frying in a pan.
- Let the first dish simmer for another five minutes so that all the salt from the sausage remains in the broth, then add salt and add spices as needed.
- Cut the bread into small pieces at the same time and fry in butter until crisp. You can use a recipe where the bread is cut very finely and dried in the oven. Such croutons in soup will not immediately get wet, allowing lovers to crunch, enjoy this process in full.
- After turning off the heat under the pan, let the dish brew for a few more minutes, then serve the pea soup with smoked sausage on the table with sour cream, croutons and chopped herbs.
If there is no smoked sausage in the refrigerator, you can get by with a regular sausage. In this case, of course, it will have to be fried, preferably until golden brown, so that the soup acquires a richer meat aroma and taste. Pea soup with hunting sausages may seem the tastiest. This recipe is often used by those housewives whose husbands like to drink beer and eat spicy sausages with a pronounced garlic taste. Then the soup will acquire a faint taste of garlic, and this is not for everybody. Whichever recipe you prefer, pea soup will always be perceived by homemade people with a bang.
In contact with
