Split Pea Soup with Smoked Pork Belly
This soup will take very little time to prepare. The recipe is simple, and the soup will be enjoyed by everyone. The slightly toasted smoked pork belly gives it an incredible aroma and taste, and combined with greens and homemade croutons, it is fantastically delicious.
Split Peas
1 1/2 cups
Smoked Pork Belly
1 cup
Potatoes
4-5
Onion
1
Carrot
1
Bay Leaves
2
Allspice
5 berries
Black Pepper
to taste
Dill
1 bunch
Garlic
1 clove
Salt
to taste
Salt
to taste
To prepare split pea soup with smoked pork belly, rinse the split peas well, peel the onion and garlic, put them in a pot, add allspice, and cover with cold water. Cook until the split peas are tender (they should fall apart) over very low heat to ensure a tasty and rich broth.
If you soak the split peas in cold water for two hours beforehand, they will cook faster.
Peel the potatoes and carrot. Cut the potatoes into cubes and grate the carrot on a coarse grater.
Once the split peas are tender, add the potatoes and carrots to the broth, discard the onion - it will no longer be needed. Also add the bay leaves, salt, and black pepper.
Slice the smoked pork belly into strips and fry in oil until golden brown. Once the potatoes are cooked, add the fried pork belly to the broth. Also add the greens. Bring to a boil and remove from heat.
Serve split pea soup with smoked pork belly, garnished with white bread croutons.
© Наталья Лиханова
(5/5)
