Pea soup with a shank is a very nutritious and tasty dish all over the world. He is loved for his delicious taste, practicality and simplicity of cooking. This dish is especially popular in winter, because it's so nice to eat a plate of hot aromatic soup from a frosty walk!
Recipe for pea soup with shank
Ingredients:
- pork raw shank - 1 pc .;
- dry peas - 1 item;
- carrots - 2 pieces;
- potatoes - 3 pcs .;
- parsley root - 1 piece;
- laurel leaf - 2 pcs .;
- bulb - 2 pieces;
- fresh herbs, spices.
Preparation
So, for the preparation of pea soup from pork shank, we prepare all the ingredients first. To do this, carefully wash the beans, pour cold water and leave to soak. Pork we put in a large pot of water, put on the fire, add the root of parsley, whole carrots, bring to a boil and leave the meat cook for about 2 hours.
After the time has elapsed, we gently remove the rudder, cool it and separate the meat from the stone. We leave the saucepan on fire, remove the roots from the broth and throw the peas into it. Potatoes are cleaned, shredded slices, and carrots and onions - brusochkami. When the peas are almost ready, we spread the vegetables, reduce the heat and bring everything to the boil. At the very end of the meal, fill the soup with sliced meat pieces, salt, pepper and put the laurel leaf. That's all, pea soup with pork shank is ready!
Pea soup with smoked shank
Ingredients:
- boiled and smoked shank - 1 pc .;
- dry peas - 1 item;
- carrots - 1 piece;
- green onions - if desired;
- potatoes - 3 pcs .;
- spice.
Preparation
Dry peas in advance soak and leave for the whole night to swell. We wash the washed rulk in a saucepan, fill it with cold
This time we prepare all the vegetables: we peel potatoes and carrots, cut them with small blocks, and the ray is shredded by half rings. After an hour, carefully take the meat out of the pan, and put onions and carrots into the broth. We give him a boil and after that carefully add the potatoes. While the vegetables are cooked with the lid closed, we remove the cooled meat from the stone, cut into pieces and add to the pan for 5 minutes before the soup is ready. Season the dish with salt, ground pepper to taste, sprinkle with fresh herbs at will and spill on plates.