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Pea Soup with Smoked Sausage
Instructions
Lay out the ingredients for the pea soup with smoked sausage. To speed up cooking the peas, soak them beforehand in cool water for a few hours – overnight is best.
Rinse the peas thoroughly, draining and refreshing the water several times until it runs completely clear, rubbing the peas between your fingers as you go. Put the prepared peas into a pot, cover with 1.5 litres of water, and set over the heat. Once it boils, reduce the heat and cook the peas until soft. The time depends on how hard the peas are (from 30 to 60 minutes).
Don't cook the peas down into a purée – some separate grains should remain.
Wash the potatoes, peel them, and cut them into small cubes.
Once the peas have softened and cooked down, add the diced potatoes to the pot. Cook until the potatoes are done, about 15 minutes.
Meanwhile, prepare the sauté. Peel the onion and cut it into small cubes. Peel the carrot and grate it on the coarse side of a grater.
Sauté the vegetables in vegetable oil until lightly golden and soft – 3–4 minutes.
Add the sautéed vegetables to the soup and cook for 5 minutes.
Remove the casing from the sausage and cut it into smallish cubes.
Add the pieces of sausage to the soup.
Then add salt, pepper, and the bay leaf.
Cook the soup with the sausage for another 5–7 minutes.
Finely chop the herbs and add them to the soup. Stir and turn off the heat. Remove the bay leaves. The pea soup with smoked sausage is ready.
Let the soup rest for 15 minutes, then ladle it into bowls.
Serve the soup with croutons.Enjoy your meal!
Tips
- 1
SOAK THE PEAS OVERNIGHT – this is a must. Otherwise cooking will take 2 hours. Soaked peas will be done in 30–45 minutes.
- 2
DON'T COOK THEM DOWN TO A PURÉE – some separate grains of pea should remain. Otherwise the soup will turn into porridge.
- 3
ADD THE SAUSAGE AT THE END – it is already cooked, and longer boiling will give it a "bland" taste and make it lose its smoky aroma.
- 4
15 MINUTES TO REST – this matters. The flavour of pea soup "opens up" after it settles. The same principle works with other kinds of pea soup.
FAQ
Which peas should I choose? +
Split peas (halves) are ideal – they cook faster. Whole peas need longer soaking (12 hours) and longer cooking (1–1.5 hours). The colour should be bright yellow or green (green is more delicate). The size should be small or medium. The brands Mistral, Agro-Alliance, and Shebekinskaya are reliable choices. Check that the peas are clean, with no debris or "dust". Old peas (more than a year old) won't do – they won't cook down. Peas soaked in cold water give a better result than those soaked in hot. For a "quick" soup, there are tinned peas, but the flavour isn't the same.
Which smoked sausage should I choose? +
Semi-smoked and dry-cured sausages are ideal: Krakowska, Okhotnichya (hunter's), Servelat, Madera. The brands Mikoyan, Dymov, Velkom, and Rublyovsky are reliable. Natural smoking (without liquid smoke) is better for aroma. Check the composition: meat first, no soya or starch. Krakowska is the popular choice for pea soup. You can replace the sausage with smoked pork ribs (cooked together with the peas) – more aromatic, but with longer cooking. Smoked brisket is a premium option. For a "milder" version, use a boiled-smoked sausage (such as a home-style hunter's). Bacon is also an excellent substitute.
How long does the soup keep? +
In the fridge in a covered pot – 3 days. On the second day the flavour is brighter, as it "settles". Reheat over low heat, adding a little water if needed (it thickens overnight). In the microwave – 4–5 minutes on medium power. In the freezer – up to 1 month, in portions. Thaw it in the fridge for 8–12 hours, then warm it through. After thawing the texture changes a little (the peas become "grainier"). It is perfect to make for 2–3 meals – a "lunch for 3 days". Don't leave it at room temperature for longer than 2 hours.
What should I serve the soup with? +
The Russian classics: with croutons or garlic toasts (homemade from dark bread). With black or grey bread, or rye crispbread. With fresh herbs (dill, parsley, spring onion). With mustard or horseradish for a piquant accent. With a sour pickle and sauerkraut – "peasant style". With a shot of vodka – "Russian style". With sour cream (1 tbsp) for a milder taste. For a "winter lunch" – with warmed bread and butter. For a "wartime" flavour – with dried bread crusts. For children – without the smoked sausage (use boiled sausage), and without pepper. With herbal tea – a warming option for the cold season.
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