How to cook pea soup with ribs

You will need
  • - 1 cup dry pea
  • - one onion
  • - one carrot
  • - 600 g smoked pork ribs
  • - 4 potatoes
  • - vegetable oil
  • - salt to taste
  • - Bay leaf
  • - greenery
Put on the fire a large saucepan and throw back the pork ribs. Add a large uncut bulb to them.
It is best to soak peas in the evening, but if you forget to do it, then pour it with hot water for at least an hour. Chipped peas soften faster than the whole. Try to take care of it in advance.
While the peas are swelling, peel and rub the carrots, or cut them into small cubes, which will give a more aesthetic look to the dish, make it more colorful.
Remove the onions and smoked meat from the broth. Cool and separate the meat from the bone. Slice it. Drain the water from the peas and send it to the broth. Put carrots and meat in a hot frying pan. Fry them for about 10 minutes.Send a few bay leaves into the soup and leave for 7 minutes.
Peel and dice potatoes. Add it to the soup and take out the bay leaf. Wash the herbs and dry through a napkin or towel. Chop it and sprinkle it over the soup. Do not forget to salt the dish to taste, if you like black ground pepper, you can add it.
This dish is suitable crackers made of white bread. Pre-dry the diced wheat bread in the oven. Once the rusks are ready, you can season them with garlic seasoning or paprika.
You can add the received crackers to the soup, but it is possible to serve them in a separate sauce-pan, which will look more democratic.

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