Pea Soup with Pork

For soup, dry yellow peas are suitable: whole or crushed. It gives what is called a traditional taste. Soaking time for whole and crushed peas is significantly different. For the whole peas, it is recommended to soak it, for example, overnight. For crushed or ground peas, soaking in water for about an hour is enough, and some varieties of crushed peas are ready for cooking almost immediately, right after washing. For pea soup, choose the amount of peas according to the following calculation: - 1 cup of peas per 1 liter of water - for a very thick soup, - 0.5 cup of peas per 1 liter of water - for a less thick soup.

Thawed pork ribs should be immediately cut into portions so that separate ribs with meat on them are obtained. After cooking, no additional steps will be needed for serving. If using other pork meat on the bone, it may need to be removed, trimmed, and cut into portioned pieces later.

Fry the meat in vegetable oil, olive oil, or sunflower oil specifically designed for frying. The pieces of meat should be fried until lightly browned on all sides.

Fry the meat and then the onions and carrots in a pot with a thick bottom, in which the soup will be cooked later.

Peel and finely chop the carrots and onions. It is convenient to grate the carrots on a grater with large holes. Add these vegetables to the fried meat, lightly salt, and continue frying everything together until they are lightly browned. Salt greatly affects the cooking of peas, in salty water, it softens more, so if you want to keep the pea soup with pork strong, finally salt it only at the very end.

Drain the water from the peas and rinse them with cold water. Add them to the rest of the ingredients along with the first portion of spices and pour in hot water.

After boiling, reduce the heat to medium and cook for about half an hour. Then add cubed or diced potatoes. Cook the soup until the potatoes are done and the peas are cooked to the desired tenderness.

At the end of cooking, add the second portion of chosen spices. Salt the ready soup according to taste or let the diners season their own portions as they desire. Despite the addition of spices, fresh chopped herbs are appropriate when serving this delicious pea soup with pork. It can also be served with white, whole grain, or rye bread crumbs.