How to make a pea soup
If you are not prepared minced meat in advance, you can do it for as long as is to soak the peas.
Dry peas are well iterate through, remove the black notfit grain and rinse in cold water several times. When the water is almost transparent, soak the peas in a little water and leave for about half an hour.
During this time, we prepare minced meat. Fleshy - best to take the pork, cut into small pieces so that they fit comfortably in the funnel grinder.
In the resulting mince add salt, chalk cutparsley and a little black allspice. So just as the spices used for meatballs, you will prepare a real pea soup on a meat broth, and the time for preparation will be much shorter than if you cook the meat pieces separately.
The meatballs are cooked very quickly, so they can be put off and get to cooking peas.
In a large pot, pour two liters of water and add to it prepared peas.
On medium heat, cook the peas for about 15 minutes - during which time it must be soft enough.
Potatoes need to peel, wash and cut into medium-sized cubes.
Add the potatoes to the soup and continue to simmer the soup over medium heat.
Carrots need to grate.
Onion cut into small pieces - cubes.
A small amount of vegetable oil fry the onion and carrot until golden brown.
Roasted vegetables can be added to soup.
After the potatoes will be completely ready, it can be added meatballs.
Now that you know how to make a pea soup - everything is quite simple and fast.
You can then add salt as the soup is almost ready.
Meatballs cook about 10 minutes, then add to the soup swept chopped fresh dill or parsley and turn off the fire. Add the bay leaf and cover pan with a lid.
Give the soup a little brew, then it will be possible to bring to the table.
Pea soup with meatballs ready. Bon Appetit!