Pea soup with smoked sausage

What would be so delicious for the family to cook for dinner? Pea soup with smoked sausage. Legumes taste perfectly combined with smoked products. This dish, of course, can not be classified as super-useful and dietary because of the use of sausage, but sometimes you want to treat yourself and the home with something very tasty. But peas are a valuable source of vegetable protein and other substances useful to the human body. In addition, to cook for lunch pea soup with sausage is very beneficial, because the dish is very nutritious. In order, in a way, to compensate for the ineffectiveness of smoked products, we include vegetables rich in antioxidants and other useful substances in the soup, dry spices and fragrant herbs. Sausage, of course, also try to choose a high-quality (category A, in extreme cases, B), from the pigs. It is even better to use home-made sausage.

Recipe for pea soup with smoked sausage



Peas are washed and soaked for 4 hours, or better at night in cold water. In the morning we will rinse the peas, pour into a saucepan or a saucepan 2-2.5 liters of water and bring it to a boil. Let's cook for about 3 minutes. Then add salt to water and rinse with cold water again. Again, fill with clean water and cook on low heat until ready (you can even almost to the state of mashed potatoes). Peas should be cooked with pepper-peas, cloves, laurel leaves and onions (then we will throw them away). 5 minutes before the end of the process, add the broccoli , disassembled into the cots, into the pan.

Separately, in a frying pan, we heat the pork fat or we heat it out of squash. Fry on medium heat finely chopped onions until a golden hue appears. Add the chopped carrots and fry them all together for 5 minutes. Now lay the sausage, cut into cubes and the sweet pepper, cut into short straws, season with dry spices. Reduce the heat and simmer under the lid for no more than 12 minutes, stirring occasionally with a spatula. At the end of the process, we season with very finely chopped red hot pepper and garlic. You can add 1 tablespoon of tomato (this is optional). Do not salt - in sausage salt and so more than enough.

Transfer the contents of the frying pan into a pan with peas (from which the bulb and leaves of the laurushka were previously removed). We pour soup on soup cups or in beautiful ceramic bowls (so it will be more aesthetic) and serve, sprinkled with finely chopped herbs, with dried bread.

If the soup is not filled with tomato, you can separately serve sour cream.

A fragrant thick and rich pea soup with a specific pronounced smack of smoked products, definitely, everyone will like. The second dish can already not be served, which is especially convenient for dinner at the dacha, for example.

You can make pea soup and boiled sausage. If the family has children, this option, of course, seems more successful. We will choose sausages, made in accordance with GOST.

Of course, in this variation, fry vegetables (onions and carrots) and sausage is better in vegetable oil in a gentle mode (that is, not strongly fry). Tomato paste should be chosen without preservatives (tomato itself is a good preservative).