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Pea soup with pork meat

Pea Soup with Pork

Tasty and hearty, perfect for lunch, and easy to make! Pea soup with pork is a proper everyday first course. You can make it with any meat or none at all, thick or thin. This soup will feed the whole family!

Julia M.

Recipe author

Composition / ingredients

Servings:

Peas

150

Pork

500

Potatoes

Onion

Carrots

Water

1.5

Salt

Spices dry

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 4 g

Fats 29 % 4 g

Carbohydrates 43 % 6 g

78 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make pea soup with pork? Get the ingredients ready. You can use any cut of pork; for a richer broth, use meat on the bone. Peel and rinse the vegetables — onion, carrot, and potatoes. Peas vary: I'm using split peas, which don't need soaking and cook in 30–40 minutes. Check your package and go by your own peas for the cooking time.
Step 2:

Cover the pork with water, bring to a boil, and cook for 1 hour. Skim off the foam that rises as it boils. After an hour, add the peas to the pot. Let it cook for 20 minutes.
Step 3:

Cut the potatoes into pieces and add them to the soup.
Step 4:

Finely chop the onion; cut the carrot into sticks or grate it. Add the onion and carrot to the soup. Salt lightly to taste.
Step 5:

Cook the soup another 20 minutes. By then the potatoes and peas will be soft. Take the pot off the heat.
Step 6:

The pea soup with pork is ready! Enjoy!

Important! Whether or not the recipe gives an amount of water, it's best to go by your own preference (thick or thinner soup), the size of your pot, and the ingredients you're using. Keep in mind that the author's idea of how much meat, potato, grain, and so on belongs in the soup may not match yours. In practice, if you're making it for the first time, don't cook a whole pot at once — make a tasting batch for one or two people. Reduce all the ingredients to 1–2 servings, and figure the water at anywhere from one cup per serving (for a very thick soup) to 1.5–2 cups (for a thinner one). Remember that some liquid boils off as it cooks. After tasting a small portion, you can adjust both the amount of liquid and the proportions to your taste. Before long, like most experienced cooks, you'll be adding water and ingredients by eye.
For cooking, it's better to use filtered or bottled water with a neutral taste. Tap water can give the dish an unpleasant off-flavor.