Alexander Belkovich spent 364 rubles for ten shares.
- Dried peas 200 g (16 rubles)
- Smoked pork ribs 680 g (231 rubles)
- Carrots 5 pcs. (40 rubles)
- 2 onions. (6 pages)
- 2 potatoes. (10 rubles)
- Bunch of dill small (6 p.)
- Butter 30 g (21 rubles)
- Garlic 5 cloves (8 p.)
- White bread 2/3 loaf (21 rubles)
- Sunflower oil 20 ml (2 pieces)
- Aromatic pepper 5 peas (2 pieces)
- 1 bay leaf. (1 page)
- 3.5 liters of water
Total: 10 portions = 364 rubles, 1 serving = 36 rubles.
Put the ribs in a saucepan, add 3.5 liters of water, cook for 1 hour.
After 30 minutes, cut the ribs and send them back to the pan.
Soak the peas in water overnight. We send half of the swollen peas to the ribs.
Tip from the cook: “Peas should be added in portions so that the soup does not turn into porridge.”
Carrots (3 pieces) Peel and cut into medium cubes. Pour 20 ml of vegetable oil in a pan and fry the carrot.
We send onions there.
15-20 minutes after cooking the first part of the pea, add the second part և bring to the boil, then add the fried vegetables.
Peel a squash, grate it and cut it into large cubes.
Bring the vegetables to a boil, cook for 10 minutes, remove the ribs from the soup և add the potatoes. Cook until ready.
Add bay leaf and fragrant pepper to the end. Add salt 5 minutes before the end of cooking the soup.
Remove the meat from the ribs, cut it into medium-small pieces, and at the end transfer it to the soup.
Carrots (2 pieces) Peel a squash, grate it and add to a small amount of water. Leave. Sift the carrot juice into the soup, bring to the boil and turn off the heat.
The cook’s advice. “The secret of a viable pea soup is to add carrot juice at the end of cooking.”
Cut the white bread into medium cubes.
We send a piece of butter ակ chopped garlic cloves in a preheated pan, when the butter melts, we fill the bread cubes, fry them until golden brown on a low heat. Add finely chopped dill at the end.
Pour the soup into the serving dishes, sprinkle with finely chopped dill and serve with croutons.
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