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
- Dice all the pickled vegetables. I have cucumbers, peppers, garlic, mushrooms, lemons, and capers.
- Cut the onion and carrot into small dice and fry them in oil in a non-stick saucepan.
- Cook the split peas along with the smoked ribs or sausages in a pressure cooker.
- 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.
- Chop the meat and send it to the broth. Cook for 10 minutes.
- 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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