Pea soup with mint and pork knuckle

Pea soup with mint and pork knuckle


Peas 500 g
Green peas 500g frozen
Carrot 4 pieces
Onions 4 heads
Leek 4 stalks
Shank smoked pork 1 kg
Red wine vinegar 4 tablespoons
Smetana’s 20% 200 ml
Chicken broth 4L
Mint 50g
Salt to taste
Vegetable oil 50ml
Ground black pepper to taste


1. Finely chop the carrots, onions and leeks. In a deep skillet heat the vegetable oil and fry it for three minutes finely diced vegetables, seasonings imposing a pinch of salt. Then remove the heat to low, cover and simmer the vegetables for another half hour.
2. Next you need to add the chicken broth and pork knuckle and cook for another forty minutes. Then cool – naturally, in the refrigerator or by using an ice bath, which can be arranged for the pan in the sink spacious. Cool the soup you need to throw a pea to that is better to start cooking in the unheated fluid.
3. Refrigerate again put on fire, throwing dried peas. Cooking hour, after which fill vinegar and salt. Shank is removed, cut into cubes. Green peas in salted water blanch.
4. When submitting fill the soup green peas, diced pork, sour cream and finely chopped mint.

Pea soup with mint and pork knuckle. Recipe:

Posted in Soups
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