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Soup with boiled peas with pieces of meat

Split Pea Soup with Pork

A thick, hearty, delicious pea soup — a real treat! The recipe is simple and the ingredients are easy to find. This pea soup with pork and vegetables comes out nourishing, wonderfully fragrant, and tasty. In cold weather it'll fill you up and warm you through. My family and I loved it — it disappeared before we knew it.

TaciturnPerson

Recipe author

Soup with boiled peas with pieces of meat

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Composition / ingredients

Servings:

Pork

500

Water

Potatoes

Carrots

Onion

Split peas

Vegetable oil (for frying)

Salt

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

75 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make pea soup with meat? Gather your ingredients. Rinse the pork (shoulder or neck works well). Cut a large piece into 2–3 chunks, put them in a pot, and add 2 liters of water.
Step 2:

Use dry yellow split peas for this soup. Cover them with water and soak at least 2 hours, ideally overnight, then drain and rinse. When the meat broth comes to a boil, skim off the foam. Add the peas, return to a boil, lower the heat to medium, and cook about 30–40 minutes, skimming as needed. The peas should cook down completely.
Step 3:

Peel and finely dice the onion. To keep your eyes from watering, rinse the knife and onion in cold water.
Step 4:

Scrub the carrot well under running water and peel it. Grate it on the medium or coarse side of the grater, or cut it into strips or cubes — whatever you prefer.
Step 5:

Heat the vegetable oil in a skillet. First sauté the onion until translucent, stirring so it doesn't burn.
Step 6:

Add the carrot to the onion and fry, stirring, for about 10 minutes, until soft. Add this mixture to the soup.
Step 7:

Cut the peeled potatoes into medium dice and add them to the soup along with the sautéed vegetables. Cook until the potatoes are tender — they should break apart easily when pressed with a spoon.
Step 8:

Take the pork out of the pot and let it cool a little. Remove any bone and cut the meat into small pieces. Return it to the pot and cook about 10 more minutes. Salt the soup near the end of cooking. You can add a bay leaf or two and a few peppercorns. Let the finished soup rest, covered, for 10–15 minutes so all the flavors come together and it tastes even better. Serve hot, sprinkled with fresh herbs.

If you use split (cracked) peas, you don't need to soak them, and they cook faster.
You can make the soup on a broth of smoked or fresh ribs for a different taste and aroma. Brown fresh ribs first in refined oil, then transfer them to a pot, cover with water, and cook until done, then follow the recipe.
Into the sautéed base you can add half a bell pepper cut into strips and 1–2 cloves of minced garlic. Good extra seasonings include a pinch of paprika or nutmeg, or a teaspoon of khmeli-suneli or Italian herbs. Serve the soup with croutons: cut wheat or rye bread into small squares and fry them in hot oil until golden.
Use an oil with a high smoke point for frying. Every oil is fine up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds. Unrefined oils mostly have low smoke points, since they're full of unfiltered particles that scorch quickly. Refined oils stand up to heat much better. If you're cooking in the oven, a skillet, or on the grill, reach for a high-smoke-point oil — refined sunflower, olive, or grapeseed are the most common choices.
For cooking, use filtered or bottled water with a neutral taste. Tap water can leave an off, telltale flavor in the dish.