Pea Soup with Smoked Meat Products, Mushrooms, and Pickles

by Editorial Staff

Often, when the holidays are over, and the fridge is full of jars of the various pickled vegetables – peppers, garlic, cucumbers, capers, we want to eat some soup. So I came up with such a pea rassolnik. Filling and flavorful. Yummy!

Cook: 1 hr

Servings: 5

Ingredients

  • Split peas – 100 g
  • Smoked ribs or sausages – 5 pcs.
  • Potatoes – 1 large pc.
  • Onions – 1 pc.
  • Carrots – 1 pc.
  • Mushrooms
  • Pickled capers – 1 tablespoon.
  • Pickled lemon – 1 pc.
  • Pickled cucumbers – 3 pcs.
  • Pickled peppers – 1 pc.
  • Pickled garlic – 3 cloves.
  • Pickled oyster mushrooms – 2 tablespoon.
  • Olive oil – 1 tablespoon.
  • Tomato paste – 1 tablespoon.
  • Salt – to taste

How to cook a pea soup with smoked meat products:

Directions

  1. Dice all the pickled vegetables. I have cucumbers, peppers, garlic, mushrooms, lemons, and capers.
  2. Cut the onion and carrot into small dice and fry them in oil in a non-stick saucepan.
  3. Cook the split peas along with the smoked ribs or sausages in a pressure cooker.
  4. Take out the meat. Pour the broth with the peas into the saucepan and bring it to a boil. Add the potatoes cut into dice and the mushrooms.
  5. Chop the meat and send it to the broth. Cook for 10 minutes.
  6. Add the prepared pickled vegetables and tomato paste. Cook the pea soup with smoked meat products for another 5 minutes. Add salt to taste. Allow the soup to infuse under the lid.

The pea soup with smoked meat products is done.

Enjoy your meal!

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