Smoked brisket pea soup

Ingredients for Cooking Pea Soup with Smoked Brisket

  1. Water 2 liters.
  2. Smoked brisket 300 g
  3. Chipped peas 250 g.
  4. Medium size potato 2 pcs.
  5. 1 carrot
  6. Onion 1 pc.
  7. Sunflower oil 1 tbsp. l
  8. Butter 1 tbsp. l
  9. Bread 4 slices.
  10. Salt, ground black pepper to taste.
  11. Dill 1 tbsp. l
  • Main Ingredients: Potato, Onion, Carrot, Bread, Lentil

Cooking pea soup with smoked brisket:

Dip the washed peas in boiling water, bring to a boil, descale and cook for 10-15 minutes. While peas are being cooked, we prepare slicing vegetables and brisket.

Cut the crust off the bread, cut into a 1 cm cube. Fry in hot sunflower oil over high heat, stirring constantly. Salt ready crackers, sprinkle with ground pepper and dill, mix.

Finely chop the onion.

Cut the carrots into small cubes.

Cut the breast into small pieces.

Cut the potatoes into a cube, while we cut the food, the peas are already half boiled, we send the potatoes to it and cook until done.

While the potatoes are being cooked, fry the brisket in a dry frying pan, stirring constantly over high heat, until light crust, put in a bowl.

Add butter to the pan, pour onion and fry until transparent, add carrots.

As soon as the potatoes are boiled, salt the soup, add the brisket, bring the passivated vegetables to a boil, cook for 2 minutes. Turn off the fire, cover the pan with a lid, let it brew for 5 minutes.

Pour the prepared soup on plates and sprinkle with crackers. Bon appetit!