Pea soup with smoked knuckle it will be tastier if the first thing is to boil the knuckle for 45 minutes, and only then add the cut meat to the soup. Peas must be pre-soaked before adding to the broth.

Soup can be varied. When frying vegetables, you can add parsley and celery roots and cook even more. fragrant soup. You can add fresh peas to the soup, put green beans, cauliflower or broccoli.

You can make soup - mashed potatoes, if you boil the peas longer. Pieces of smoked meat combined with tender pea puree and vegetables will create a unique taste.

The main thing - be sure to pre-soak dried peas. Boil the shank in the broth for at least an hour.

Soup can be prepared ahead of time. He does not lose the beautiful taste qualities when warming up.

The main ingredient - peas is very beneficial for health. It contains many vitamins, selenium, potassium, magnesium. Helps fight fatigue, increased stress.

How to cook pea soup with smoked shank - 15 varieties

The soup is hearty, fragrant thanks to sweet peas and herbs. special taste gives smoked shank.

Ingredients:

• Dried chopped peas - a glass
• Hot smoked pork knuckle - weighing 800 g.
• Potato - 4 pcs.
• Oil grows. - 2 tbsp. l.
• Allspice-peas, black. ground. pepper, lavrushka, greens
• Water - 3 liters.

Cooking:

Soak the peas for 10 hours. Then rinse the peas and put the peas and the shank in a clean pan. Pour in water and bring to a boil, reduce the heat and boil for about an hour.

Shredded carrots and onions sauté in oil, salt and pepper.

Remove the shank from the broth, put all the vegetables and spices. Continue to cook for 20 minutes (until the potatoes are tender).

Separate the boiled meat from the bone. A few minutes before the end of cooking, add chopped meat and herbs.

The finished soup should be allowed to brew a little - it will be more aromatic, richer and tastier.

Pea soup with smoked shank - a very tasty soup and a simple recipe

Cook yourself a delicious pea soup for simple recipe, it will not take you much time and effort, but you will get a very tasty nutritious fragrant soup that will add variety and taste to your everyday menu.

Ingredients:

• Beef - 600 g
• Smoked pork knuckle - 1 kg
• Carrots - 2 pcs.
• Bulb
• Potatoes - 3 pcs.
• Peas (crushed) - 300 g
• Peppercorns, lavrushka, Vegeta seasoning ½ tbsp.

Cooking:

First, soak the peas in plain water.

Place the beef in a saucepan and pour in the water.

When the water in the pan boils, add peas, shank cut into small cubes and onions and carrots fried in oil.

Boil the soup for one and a half to two hours, until the peas are soft.

Keep in mind that smoked meats already contain quite a lot of salt and, therefore, before salting the soup, be sure to taste it, it is possible that you do not need to salt the soup at all.

When the peas are boiled, add diced potatoes, peppercorns, parsley, vegeta to the soup - boil for about 15 minutes.

The soup is richer thanks to the chicken broth. The dish is spicy, aromatic with a rich taste.

Salt does not need to be added. It is already in cubes for chicken broth and in a smoked shank.

Ingredients:

• Split peas - 400 g.
• Smoked pork knuckle - 1.5 kg.
• Bouillon cubes chicken Maggi - as required
• Carrots and onions - 1 pc.
• Potatoes - 2 pcs.
• Pepper-peas black and fragrant, lavrushka, herbs, croutons
• Water - 1.5 l

Cooking:

Soak the peas in hot water for 30 - 40 minutes.

Cut potatoes, carrots and onions.

Wash the shank, remove the skin, fat.

Put the bouillon cubes in a saucepan, crush, pour boiling water over.

Put peas, shank, vegetables, peppers, Soup mode, hour timer in the multicooker pan. In 20 minutes. open the multicooker and remove the resulting foam.

After an hour of cooking, take out the meat and separate it from the bones, chop and put back into the pan, add the parsley.

Set the "Cooking" mode and cook the soup for another 30 minutes, until the peas are ready.

After completing the program, take out the parsley. Pour the soup with pieces of meat on plates, sprinkle with croutons and herbs.

Soup cooked in the oven is richer, more aromatic and more tender. Useful barley groats are well boiled.

Ingredients:

• Smoked pork knuckle - 1 pc.
• Peas dry - 1.5 cups
• Tomatoes in own. juice - 1 can
• Pearl barley- 3 tbsp. l.
• Bulb with carrots - 1 pc.
• Salt - as needed
• Mustard - 1 tbsp. l.
• Water - 2 liters

Cooking:

Pour peas in the evening cold water for swelling.

Lay the shank on the bottom of a heat-resistant baking dish. It must be free of hair and excess grease. Rinse the peas and add to the meat.

Rinse the cereal, peel and cut the vegetables into strips. Mash the tomatoes in a jar and mix the pulp with juice. Add cereals, vegetables to the mold. Pour water and put in the oven 200 degrees. for 30 minutes.

Reduce the temperature to 150 degrees and cook the soup for another 1.5 hours. Remove the form from the oven, remove the knuckle. Salt the soup, if necessary, add mustard and mix.

If the soup turned out to be very liquid, then serve it with small croutons or crackers.

Pour the soup into bowls. Do not cut the meat big chunks and serve separately.

Pea soup with smoked pork knuckle - the easiest recipe from a minimum set of products

Cook yourself for a change, a simple and very tasty pea soup with smoked meats. It will be very spicy and will definitely cheer you up, for its preparation, according to this recipe, you will need a minimum of effort and time.

Ingredients:

• Smoked pork knuckle - 2 kg
• Potatoes - 6 pcs.
• Peas - 1 tbsp.
• Salt, spices

Cooking:

Soak the peas in water.

Pour water into the pan and put the shank, put on the stove.

After 15 min. after boiling water in a saucepan, make cuts on the shank, and after 45 minutes. remove from the broth and separate the meat from the bones, cut it into pieces.

Cut the potatoes and put them in a pot with soup, add chopped meat, peas and seasonings - boil for an hour.

After the soup is ready, let it brew a little.

The knuckle itself is fragrant, and spices add another special flavor. Potatoes make the dish more satisfying.

Ingredients:

• Knuckle - 1 pc.
• Peas - 3/4 tbsp.
• Potato - 3 pcs.
• Bulb with carrots - 1 pc.
• Garlic - 2 tooth.
• Salt, peppercorns, parsley
• Oil grows. - 2 tbsp. l.
• Thyme - a pinch
• Water - 2 liters

Cooking:

Soak the peas in water for 3 hours. Chop the shank into pieces, put in a saucepan with water, boil for 20 minutes.

Add peas, salt a little and continue to cook for another 40 minutes.

Spasser the carrot with onion in oil.

Put the roast, potatoes in the soup, put salt, spices and simmer the soup for 10 minutes.

Squeeze the garlic through a press, chop the parsley and put in the soup.

Note that boiled garlic is less aromatic. It does not need to be put in the dish in advance.

Turn off the stove and let the soup stand for a while.

Thanks to sausages, the dish is more satisfying, more aromatic and with a richer taste.

Ingredients:

• Peas - 500 g.
• Hunting sausages - 4 pcs.
• Potato - 2 pcs.
• Bulb with carrots - 1 pc.
• Salt, spices, herbs

Cooking:

Fill the smoked shank with plain cold water and soak for at least 5 hours. Chop into pieces, put the meat in a saucepan and pour over with water, boil for 30 minutes.

Peel the carrots and onions, cut into strips, put in the broth. Add peas and boil for 15 minutes.

Put the chopped potatoes, salt and spices. Boil the soup until the peas are ready.

Remove the shank from the broth. Using a blender, puree the soup. Put the meat of the shank, separated from the bones, sausages, cut into circles, into the resulting soup - puree - boil for 10 minutes, then sprinkle with herbs in each plate.

Treat yourself and your loved ones delicious lunch- cook pea soup from smoked shank with croutons. Cook the soup according to our recipe and you will get a wonderful tasty hearty lunch for the whole family.

Ingredients:

• Smoked pork knuckle
• Crushed peas (halves) - 300 g
• Bulb and carrot
• Parsley dill
• Salt - 1 tablespoon, black hammer. pepper
• Potatoes - 5 pcs.
• Oil grows. for roasting
• Baton for croutons

Cooking:

Cut the meat into pieces and place in a saucepan with water.

Fry the grated carrots in a pan in oil, then add the chopped onion. Then put into a saucepan.

Pour crushed peas into the soup.

Make croutons for soup from a long loaf - cut the bread into cubes, put on a baking sheet and put in the oven at 180 degrees for a few minutes (the croutons will need to be turned over).

Salt and pepper the soup, put the diced potatoes, boil.

When the soup is almost ready, add chopped greens with parsley.

Pour the soup into tureen bowls and sprinkle a handful of toast on top.

Soup hearty, with tender, soft and fragrant chicken meat. However, less intense. With a special smoked flavor. It is easy to prepare - all products are practically placed at the same time.

Ingredients:

• Peas are green. dry - 1 tbsp.
• Smoked chicken knuckle - 1 pc.
• Bulb with carrots - 1 pc.
• Water - 1.5 l
• Potato - 4 pcs.
• Grows. oil - 3 tbsp. l.
• Salt, pepper, green. onion

Cooking:

Soak dry peas for at least five hours.

Finely chop the onion, carrots and potatoes into small cubes.

Separate the meat from the bones and chop.

Pour oil into the multicooker bowl, put the onion, carrot and set for 10 minutes. "Hot" mode. Add chicken pieces, peas and potatoes.

Pour water, make the "Soup" mode and boil for an hour. For 20 min. until cooked, add seasonings and salt.

Add green onions to the soup.

The dish is rich, hearty, very fragrant.

Ingredients;

• Dry peas - 150 g.
• Smoked chicken knuckle - 1 pc. (400)
• Bulb with carrots - 1 pc.
• Water - 2 l
• Potato - 4 pcs.
• Oil grows. - 2 tbsp. l.
• Salt, pepper, herbs, bay leaf 2 pcs.

Cooking:

Soak the peas for 5 hours, then rinse and pour into a saucepan with water - cook the peas until soft (about an hour).

If the peas do not cook for a long time, then it has been soaked in a short time. Maybe the water is very hard. In this case, add a pinch of baking soda to the broth while cooking.

Cut the potatoes into small cubes and add to the pan, salt and cook until the potatoes are cooked.

Saute the onion in oil in a frying pan. After a few minutes, add the grated carrots and continue the process.

Cut the shank into small pieces, separating from the bones, put in the soup.

Add fried vegetables. Simmer the soup for about 10 minutes. on low fire.

Put greens, parsley and bring to a boil.

The soup should rest a little before serving.

Please your family - cook pea soup with smoked meats, sweet peppers and fragrant croutons.

Ingredients:

• Peas (dried chopped) - 250 g
• Beef (on the bone) - 700 g
• Smoked meat (shank, loin, ribs, brisket) - 700 g total
• Potato - 250 g
• Onions and carrots - 100 g
• Sweet pepper - 1 pc.
• Bread Wheat - 300 g
• Olive oil. - 50 ml
• Garlic - 4 tooth.
• Parsley

Cooking:

Soak the peas for 2 hours in water.

Put the beef meat in a saucepan with water and put on the stove, boil for 2-3 minutes. and drain the first broth.

Prepare pre-boiling water 3 - 3.5 liters. Then fill the meat with this boiling water - boil for 2 hours (until the meat is ready).

When the meat is cooked, add the peas and boil for about an hour.

Cut the potatoes and put in the soup - boil for 15 minutes.

Separate the smoked meat from the bones, cut into pieces and put in the soup (except for the brisket).

Chop the onion, carrot, sweet pepper.

Fry the brisket cut into strips in a pan, then add onion, carrot and pepper to it, sauté over low heat for several minutes. Put everything about the soup boil for 15 minutes.

Now make fragrant croutons for soup: put crushed (chopped) garlic in a pan with butter - fry for a couple of minutes.

Cut wheat bread into cubes and put in a pan, fry a little. Then put everything on a baking sheet and put in the oven for a few minutes.

When the soup is ready, pour it into small soup bowls and sprinkle the croutons and parsley on top.

The taste of the dish is not very ordinary - the taste of smoked meats, spices and dry wine.

If it is possible to fry the shank in nature on an open fire, then the crust will be fried even more. The aroma of the soup will increase significantly.

Ingredients:

• Smoked pork knuckle - 1 pc.
• White dry wine- 250 ml
• Peas are green. chopped - 250 g.
• Onion, parsley root - 1 pc.
• Thyme - 2 sprigs
• Dried mint - 1 tsp
• Celery - 4 stalks
• Water - 2.5 l
• Salt, black pepper

Cooking:

Soak the peas ahead of time.

Put the shank, peas, finely chopped onion, parsley root and celery in a saucepan.

Fill with water, boil for about 30 minutes, remove the foam.

Add thyme and wine. Boil for another two hours (until the ingredients are ready).

Put pepper, salt, pepper, mint and remove thyme sprigs.

Boil for a few minutes.

Remove the shank, cut nicely and arrange the soup on plates.

The dish is tender, satisfying and quickly prepared.

Ingredients:

• Smoked knuckle - 1 pc. (600-700)
• Green peas - 500 g.
• Butter. - 100 g.
• Garlic - 2 tooth.
• Water - 2.5 l
• Lavrushka - 2 l..
• Salt, peppercorns, celery

Cooking:

Place the shank in the pan, add one chopped onion, one coarsely chopped carrot and celery. Fill the contents with cold water.

Put the pan on the stove, cook for 2 hours over low heat. About 20 minutes before the dish is ready, add pepper, chopped garlic and parsley.

Strain the broth.

Separate the meat from the bones and chop, then fry it in a pan.

Cut the remaining onions and carrots into small cubes, fry and add a couple of glasses of broth. Bring to a boil and add peas.

Boil until the peas become soft - about 15 minutes. Put the roast in the broth, boil for several minutes.

Serve soup with roasted meat. You can add sour cream to the plates.

Cook fragrant smoked shank pea soup with celery and fragrant croutons. This soup is quite simple and at the same time a little unusual, it is very fragrant.

Ingredients:

• Water - 2 l
• Shank (boiled-smoked) - 700 g
• Peas (dry) - 400 g
• Potato - 250 g
• Carrot and onion - 1 pc.
• Celery - 40 g
• Salt, Bay leaf 1 PC.

For croutons:

• Baton - 6 slices
• Grows. oil - 1-2 tbsp.
• Salt with garlic and herbs (or other spices)

Cooking:

Soak the peas in water for a couple of hours.

Put the shank in a saucepan and pour some water.

When the water boils, add the peas.

Finely chop the onion and fry in oil in a pan, then add the chopped carrots.

Cut the celery and put it in a pan, fry all the vegetables.

Cut the bread into cubes and put on a baking sheet, sprinkle with vegetable oil, sprinkle with salt, garlic and seasonings. Put in the oven 180 degrees. for 10 min.

Cut the potatoes and when the peas in the soup are ready, put them in the soup and boil for 10 minutes.

Salt the soup, add the fried vegetables.

Take out the meat and cut into small pieces.

Put the meat back into the soup and add the parsley.

Boil the soup for a few minutes, pour into tureen plates, sprinkle with croutons.

This soup is out of the ordinary. It has a smoked aroma and nutmeg flavor.

Ingredients:

• Yellow peas not chopped - 1 tbsp.
• Smoked pork knuckle - 1 piece (600 g.)
• Potatoes - 350 g.
• Onions, carrots, pumpkin - 200 g each.
• Vegetable oil - 2 tbsp. l.
• Water - 2.5 l
• Chern. pepper, nutmeg walnut, red paprika (ground) - 1/3 tsp each.
• Lavrushka 2 l., salt - 1 tsp

Cooking:

Soak the peas for five hours.

Boil the shank for 30 minutes, adding pepper and lavrushka to the water.

Remove the shank from the broth, separate the meat from the bones and cut into small pieces.

Pour the peas into the broth, boil until soft.

Put the potatoes and pumpkin in the soup.

Fry the onion with carrots and add to the broth, salt and pepper.

When the soup is cooked, grind the contents in a blender until a puree is formed.

When serving, place pieces of fragrant, tender meat and pour over the soup - mashed potatoes. You can add small crackers, biscuits.

Prepare fragrant, healthy pea soups with smoked shank prepared according to our recipes.

Pea soup is a dish popular in many countries. First of all, it is customary to cook it in winter, because this dish perfectly warms and nourishes. But you can also enjoy it at any other time of the year. Cooking the soup does not take much time, you just need to remember to pre-soak the peas. It can be stored in the refrigerator for 3-4 days, without losing its taste properties when warming up. Therefore, smoked shank soup can be safely prepared for future use. It must also be said that basic recipe This dish can be changed, for example, by adding different spices each time. Also, instead of a shank, nothing prevents you from using smoked chicken or sausages. So, once you learn how to cook such a soup, you can experiment and every time delight your family with new shades of taste.

It should be noted that this dish is good for health. Peas - the main component of this soup - has next advantages:

• reduces risk with regular use education tumors, including malignant;


• useful for diabetics;


• contains an extensive complex of vitamins, improving appearance skin, nails, hair;


• contains selenium, magnesium and potassium, which lower cholesterol and favorably affect the condition of the heart and blood vessels;


• promotes fat burning, which is why, despite its calorie content (300 kcal / 100 g), it is recommended in reasonable amounts for those who are overweight;


• improves the functioning of the digestive system, reduces acidity;


• saturates the body with energy, helps fight fatigue and make it easier to endure stress.

All this makes pea soup with smoked knuckle indispensable component of the diet. It is not for nothing that in Russia, as well as in Germany, Scotland and a number of other countries, it has long been customary to cook this dish for the sick and infirm.

First of all, let's look at the basic cooking method. You can experiment with it, supplement it with other spices and products, change the technology a little. But all this is permissible only after you learn how to cook smoked pork knuckle soup according to the classic recipe.

• hot smoked shank weighing from 600 to 800 g;


• a glass of dried split peas;


• 3-4 potatoes;


• 1 medium sized carrot (or 2 small ones)


• 2 medium onions;


• ? a bunch of greens (dill, parsley);


• salt, allspice in the form of peas, ground black pepper, bay leaf - to taste.

Soak the peas at least 10 hours before you start cooking. It is better to take more water for these purposes, at least 3 liters. Do not put the pan with it in the refrigerator, just leave it on the table away from direct sunlight. The pot (or other selected container) should be covered with a lid.

Let's move on to the soup. Drain the water well Rinse the peas and transfer to a clean bowl. Place the knuckle there, pour vegetable broth or clean water and boil. After that, reduce the heat to slow and leave the peas to cook for an hour.

Cut the peeled potatoes into cubes, carrots into strips, onions into feathers or semirings. Onions with carrots, if desired, can be sautéed on vegetable oil. In this case, add a little salt and pepper to the vegetables in the pan.

After an hour, remove the shank from the pan, add vegetables, spices to the peas, add fire by one division. Continue cooking until readiness potatoes (usually 20 minutes). At this time, cut the shank into pieces and finely chop the greens. Put all this in a saucepan with soup a few minutes before the end of cooking.

When the soup with smoked shank is cooked, remove the pan from the heat, cover with a lid and let cool and infuse. Serve the dish with sour cream and oven-dried black bread. You can put some fresh herbs on the plate.

Having mastered the above recipe, you can further modify it at will. For example, onions and

carrots in progress frying you can add the roots of parsley, celery. So your smoked shank pea soup will come out much more aromatic. You can also add other vegetables. Many people like to add fresh or frozen green peas at the end of cooking (5-10 minutes before cooking). You can also put broccoli, cauliflower, green beans.

Another little secret: if you would like to make soup puree from peas, you can boil the peas longer - not an hour, but 100–120 minutes. But do not forget that the knuckle should still be removed from the pan after an hour. Then just follow the recipe, but do not add the knuckle in the last 5 minutes. The finished soup needs to be chopped and mixed, a blender will help with this. Then bring it to a boil again and then return the meat to the pan. Pieces of smoked meats combined with tender pea and vegetable puree will delight your loved ones.

To summarize: pea soup is healthy and tasty dish which is fairly easy to prepare. Even novice housewives can master it. It is hardly possible to spoil this soup: all products are familiar, technologies extremely simple. So even if you feel insecure in the kitchen, try cook this dish. Treat yourself and your family!

Pea soup with knuckle is one of the most delicious and also nutritious dishes. For many centuries it has been eaten in all countries of the world. This type of soup is adored for its wonderful taste, as well as an easy and simple recipe.

Pea soup is especially popular in winter, as it is very pleasant to come from a cold street to eat a plate of hot pea soup!

Pea soup prepared with smoked shank according to our recipe has a pleasant taste, delicate aroma and a lot of useful properties. Having prepared soup with peas and smoked shank, you will delight your loved ones with an unusually tasty dish.

To prepare soup with smoked shank, you do not need a lot of spices, as it itself is very fragrant and fragrant.

The knuckle is the fleshy part of the pig, so there is no fat on it. These qualities make it ideal for first courses.

Recipe for pea soup with smoked shank

The prescription requires:

• 1 small smoked shank;
• 1 cup dry peas;
• 3 large potatoes;
• 1 carrot.
• Amounts of salt to taste

Cooking steps for soup with peas and smoked shank:

1. Initially, you need to put peas and the shank itself in a saucepan, pour the required amount of water, and put on low heat for one hour. Pre-soak the peas, how to do it right, read here.
2. While the broth is being cooked, it is necessary to prepare the vegetables: we wash and peel them. cut into small or medium cubes, and carrots and onions - cut into strips.
3. We pull the meat out of the broth after it has been cooked;
4. Next, add vegetables to it and continue to cook until fully cooked, about 20 minutes;
5. We cut the meat into small pieces and put it in the broth for 5 minutes. before fully prepared soup.
6. Add the required amount of salt to taste.

After cooking, the soup must be allowed to brew, no more than 15 minutes, for this, tightly close the pan with a lid and cover with a towel.

(based on Ilya Lazerson)

What could be better than rich, thick pea soup cooked in broth from boiled-smoked shank? The answer is simple - only the opportunity to eat this soup a second and even ... a plate. In order not to limit oneself to such a small, but very much, as the mastermind behind this “approach to the stove”, i.e. Ilya Lazerson. I strongly advise you to find his video about this soup. Enjoy, I think. Much of what he says, though not indisputable, is rather amusing.
But!!! There is always this “but”! Although it is not a reproach. In order not to explain for a long time, I will simply express my wish: “Jews, do not save, put more products per unit of water poured into the pan. And you will be even happier! To fully understand what I said, watch the video. So much talk about the masculinity of this food, and ..., in my opinion, to cook a very delicate, so to speak, soup.
And here's what I got

So, here it is - the same boiled-smoked shank. True, back.

Pour the knuckle with cold water (I took four liters of water) and put the pan on the fire. First, we make a strong fire. We are waiting for it to boil.

Although everyone advises that it is necessary to pre-soak the peas in cold water for 1-2 hours so that it swells with water and cooks faster, but ... in general, two glasses of such peas were taken. First, yellow. Secondly, chipped. Thirdly, without looking at some foreign letters, completely domestic. Very good quality, by the way, there is no debris and any small fragments ..., in general, a good product.

Be sure to rinse thoroughly. To clear water. Wash with cold water, in several, what is called waters, stirring.

As soon as the water boils, foam will appear in just a few minutes. Delete ruthlessly. To not be there anymore.

And immediately send the peas to the pan. That is, we will cook the knuckle at the same time as the peas. When pork is cooked in the presence of legumes, it cooks much faster. Although it's not critical. Because as soon as it boils again, the fire is reduced to the very minimum. I even put a divider under the pan to prevent heating to a boil. The broth ... it must be simmered. And don't cook. And the cooking time is not the main thing here. Do you want tasty? Then don't go fast. Here I fully agree with Comrade Lazerson.

Most likely, some foam will form again. It's pea protein that folds. It's better to remove it.

Since I didn’t have “live” celery in my bins, I added three tablespoons of a mixture of roots and spices for the broth. There is a lot of celery, by the way.

Peel, of course, one small carrot and onion head. And then send them to the pan. Good for broth!

So, the fire is minimal, so that there is only languor inside the pan and cover with a lid.

As soon as we start sautéing vegetables, the potatoes are sent to the pan. I note that potatoes should be cut into medium-sized cubes so that it is convenient to take with a spoon and it is not difficult to eat.
And we do all this when the peas begin to boil.

You need a little vegetable oil. Literally three tablespoons. And it is better to take tasty oil. For example, from grape seeds. It is necessary to fry vegetables in order to make the soup tastier.
The oil during the frying process will take all the flavors from the vegetables and transfer them to the soup.

We heat the oil, of course, together with the pan and put the onion first. onion sliced small cube. Stirring constantly, bring the onion until almost transparent.

As soon as the onion becomes translucent, spread the carrot. Carrots are also cut into small cubes.
Mix well, cover the pan with a lid. Reduce the fire under the pan, do not forget to soften the carrots until “almost” cooked, stirring regularly. Those. up to three quarters of softness.

The broth, along with peas and then potatoes, boiled for about two hours.
We remove the knuckle and any other onions - carrots from the pan. Vegetables will be eaten by chickens, and the knuckle will be cut. Remove excess fat, skin and any bones.

And in the pan, instead of all this, put the spliced ​​vegetables.

The recipe for pea soup with knuckle can be safely called a classic. And in theory, everyone knows how to cook such pea soup. However, not everyone has an exact idea of ​​​​what a knuckle is. And the knuckle is nothing more than a part of the pork leg from the knee to the “foot”. If we draw an analogy with human anatomy, then this is part of the leg from the knee to the ankle. The knuckle is a rather meaty part of the pork carcass, and at the same time it is not the fattest one. Therefore, the first and second courses from it are tasty, rich and satisfying. And the pea soup...

It can be prepared from fresh or smoked shank, add fragrant roots and spices to it, or you can get by with a traditional set of products and get an amazingly delicious pea soup. Therefore, let's quickly find out the recipe for making such a soup.

Pea soup from fresh (raw) shank

This soup is very rich, but with a pronounced smell of pork. To muffle this smell, spices and spices are put in the soup. We will cook this soup with parsley or celery root, bay leaves and dill.

Ingredients:

• Raw pork knuckle - 1 piece;
• Dry peas - 1 cup;
• Potatoes - 3 pieces;
• Carrots - 2 pieces;
• Parsley root (celery) - 1 piece;
• Onions - 2 heads;
• Bay leaf - 2-3 pieces;
• Dill greens, salt and pepper - at your discretion.

Cooking:

First, rinse the peas, fill it with a glass of cold water and leave to soak. Pork knuckle also wash, put it in large saucepan and fill with water. The amount of water depends on the volume of the pan: the shank should completely “drown”, and another five centimeters should remain from it to the surface of the water. Put the pan on the fire, put the washed parsley root (celery) and one whole carrot (also washed) into it, let the water boil and leave our broth to boil for one and a half to two hours.

During this time, the shank will be completely boiled, and the meat will be easily separated from the bone. We will do this by removing the shank from the broth after an hour and a half. However, at the same time, we leave the pan on the fire, take out the roots from the broth, but put peas in it, which we will cook until half cooked. Waiting for the peas to be almost cooked, wash the root crops, peel them and cut the potatoes into slices, and the carrots into thin sticks. Finely chop the onions.

When the peas are almost ready, season the broth first onions turn down the heat and let the broth come to a boil. After that, we will send the carrots to the pan, again wait for the broth to boil and put the potatoes in it. Now cook the soup until the potatoes are soft. As soon as the potatoes are cooked, season the soup with sliced ​​\u200b\u200bmeat, salt, pepper and put bay leaves and dill in it. Pea soup will be even tastier if you let it brew.

Note:

Pea soup from smoked shank

The smoked shank itself is very fragrant. Therefore, it is better not to use special seasonings for such a soup: as they say, the best is the enemy of the good. This means that the recipe for smoked shank soup includes a traditional set of products.

Ingredients:

• A small boiled-smoked knuckle - 1 piece;
• Peas - 1 cup;
• Potatoes - 3 pieces;
• Carrots - 1 piece;
• Salt and pepper - to your taste.

Cooking:

We soak the peas for this soup in advance (preferably overnight), then it will cook much faster. We put the washed shank in a saucepan and fill it with water in the same way as in the first case, add peas there and cook the broth for about an hour. In the meantime, we prepare vegetables: wash and peel potatoes and carrots, peel and finely chop the onion. We cut potatoes into cubes, carrots into semicircles.

After an hour, take the meat out of the pan, put the onions and carrots in the broth, let it boil and add the potatoes. While the vegetables are cooking, cut the meat into pieces and add it to the pan for about five minutes until the soup is ready. When adding meat, do not forget to season our pea soup with salt and black pepper.

Note:

The degree of boiledness of peas can be varied to your taste: someone likes soup with peas boiled almost in mashed potatoes, and someone likes it when peas boil into flakes. The thickness of the soup can also be adjusted by adding more water to the pot. By the way, smoked shank pea soup can be cooked without potatoes.

In fact, it is very easy to cook such pea soup (albeit for a long time). Therefore, if you have the time and desire, try the recipe for making pea soup with knuckle in practice. You should like the result!

2016-01-25T06:00:04+00:00 admin first meal [email protected] Administrator Feast-online

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