Date: 2018-02-25

Hello, dear readers of the site! We have already cooked with you, and it is also fragrant. Today we offer you to prepare a rich and very tasty pea soup with bacon, together with our culinary specialist Alena: “You will get a delicious, satisfying first course with an extraordinary aroma! Well, the cooking process in a slow cooker, as always, is very simple and accessible even for novice cooks.”

Ingredients:

• Split peas – 3 multi-cups (m.s.)
• Raw smoked bacon “Vienna” - 150 gr.
• Water – 1.5 liters
• Onion – 1 large piece.
• Fresh carrots – 1 large piece.
• Salt, pepper, spices to taste

Making pea soup in a slow cooker:

Alena prepared pea soup with bacon in a Redmond 45021 multicooker (5 l bowl, power 860 W).

First fill the peas with water for 2-3 hours, then rinse in running water. Select the "Fry" mode for 15 minutes. While the slow cooker is preheating, cut the bacon into small cubes and then place it in a bowl. Fry the bacon until golden brown, then place the bacon in a separate bowl.

Peel and finely chop the vegetables for the soup. Place the vegetables in a bowl and fry in the bacon fat until the end of the program.

Add peas to the bowl, cover with water, also add salt, pepper, your favorite spices and a tablespoon of bacon. Select the “Extinguishing” mode for an hour.

Pour the finished pea soup with bacon into soup bowls, add fried bacon and herbs to taste.

I suggest you make delicious homemade pea soup with bacon quickly and easily! Preparing soup will not take you much time; all ingredients for soup are absolutely affordable.

I really love pea soup because it always turns out rich, satisfying and tasty. You can cook this soup with meat or vegetable broth; I prefer to add a vegetable bouillon cube - it adds flavor and salts the soup at the same time.

Let's prepare the products according to the list. Bacon can be replaced with smoked brisket.

Wash the peas in several waters until the water becomes clear. Fill the peas with 2 liters of water, add salt or a bouillon cube. Place the pan on the fire and cook the peas until they boil. Remove the foam that forms from the surface. Next, reduce the heat to medium and cook the peas until tender, about 20 minutes. Cooking time depends on the quality of the peas and how they are processed. Usually the cooking time is indicated on the package.

When the peas are ready, add finely diced potatoes to the soup. And we continue to cook the soup.

Meanwhile, in a frying pan, fry the bacon or brisket cut into small pieces until crispy. Remove the bacon from the pan and place it on a napkin to dry a little and absorb excess oil.

Now let's prepare the frying for the soup. To do this, grate the carrots on a medium grater and cut the onion into small cubes.

Fry the onions and carrots in a frying pan with the addition of vegetable oil. Fry the vegetables until the carrots are soft.

Test the potatoes for doneness by piercing a piece with a fork or knife. If the potatoes are ready, add the fried potatoes to the soup and add finely chopped parsley. Let the soup boil and remove it from the heat.

Pour the soup into serving bowls and place the fried bacon on top.

Serve the prepared pea soup with bacon to the table with fresh bread or garlic croutons. Bon appetit!

Pea soup with bacon is a delicious first dish that every housewife should be able to cook. Let's get acquainted with the secrets and tips for preparing this amazing soup!

Which peas are suitable for soup?

The opinion that pea soup is made only from dried yellow or green peas is fundamentally wrong. Fresh or canned peas are great for making soups.

Another question is the quality of these peas. It must only be of good quality, without signs of spoilage, without foreign odor and with a color characteristic of its type.

Which bacon is better?

Boiled-smoked bacon has the best taste, not smoked-boiled bacon. This happens due to the partial loss of flavor and aromatic compounds during the cooking process of the product.

You can replace such bacon or supplement its presence in the soup with the following products:

• smoked pork ribs;
• smoked chicken wings;
• smoked hunting sausages;
• smoked-boiled pork belly.

Cooking secrets

Classic pea soup with smoked bacon is cooked without adding potato tubers. This is kind of a rule that many people don't know about.

The whole secret is in the composition of these two products - peas and potatoes. They have a lot of starch, and do not add two types of starchy foods to one dish. Thus, it is not recommended to combine these types of components in one dish:

• potatoes or Jerusalem artichoke;
• rice cereal;
• peas;
• flour products.

What should you do if you really want to put some potatoes in your pea soup with bacon? There is an answer! After peeling and rinsing, cut the potatoes into wedges or cubes and cover with cold water. After a couple of minutes, rinse and fill with a new portion of cool water. Do this again. This removes excess starch from the tuber pieces.

The same is done by thoroughly washing dry peas - excess starch is removed.

What then will remain in the broth? The richness of the broth and the soup that is prepared in it is achieved by adding a meat product (smoked meats, meat on the bone, chicken).

Classic recipe

The following ingredients will be required:

• one glass of dried peas (whole or split);
• one carrot;
• onion head;
• 2 tbsp. l. tomato paste;
• 200 g smoked bacon;
• a sprig of spicy herbs (for example, dill or parsley);
• 2-3 tbsp. l. vegetable oil;
• 2 liters of meat (or vegetable) broth or filtered water;
• salt and spices to taste.

Now let's prepare pea soup with bacon. Step by step recipe:

1. First, let's prepare the peas. Fill it with water in a bowl and rinse very well. Drain the cloudy water and add fresh, clean water. Leave for a couple of hours. During this time, the peas will absorb water and swell well.
2. After this, transfer the peas into a saucepan and fill with pre-prepared broth or water. Turn on high heat on the stove. When foam appears on the surface, remove it. And when the broth boils, reduce the heat to moderate. Cook with the lid half closed.
3. We cut off the skin and rough parts of the bacon, if any. Cut into small cubes.
4. We clean all the vegetables for the soup, rinse the greens. Then finely chop the carrots and onions into cubes.
5. Heat the vegetable oil in a frying pan and saute the carrots and onions in it. Then add tomato paste and mix. Sauté for a couple more seconds and remove from heat.
6. Add bacon and sauté to the boiling broth and cook until the peas are almost completely cooked over low heat and the lid almost closed.
7. Before the end of cooking, salt the soup and add spices or herbs to taste. Stir and turn off the heat on the stove.
8. Pour a portion of soup into a plate and garnish with a sprig of fresh green dill.

Note to the hostess

Pea and bacon soup can be pureed into a soup. In this case, pieces of bacon are sautéed separately and added to a plate with a portion of grated soup.

Adding a small amount of cream, sour cream or milk will help enrich the taste of the first dish. These products are introduced when serving, i.e. straight into the plate. It is important that the cream is preheated, the milk is boiled and slightly cooled, and the sour cream is taken at room temperature.

Wheat or rye bread croutons are often used to serve pea soup with bacon. The recipe for these croutons is very simple. Small pieces of bread are mixed with a couple of drops of vegetable oil and baked in the oven until golden brown and crispy. These croutons are also prepared in a frying pan.

To prevent the soup from “running away” when cooking, fill the pan three-quarters full.

Instead of tomato paste, you can use tomato juice or ketchup.

Any fresh herbs are added to boiling soup at the very end of cooking, when all other products are fully cooked. This way, the green leaves of herbs will not lose their color and will enrich the dish with vitamin - ascorbic acid.

Sort out the dry split peas and rinse several times under running water until transparent. Pour in cold water and leave for 1-2 hours. Then drain the water and rinse the peas again.

Next, transfer the peas to a saucepan, add clean cold water and place over high heat. After the water boils, reduce the heat to low and cook the peas for about 1 hour, skimming off any foam that forms.

Meanwhile, wash, peel and cut the potatoes into cubes.

Wash the onion, peel and finely chop. Wash the carrots, peel and grate on a coarse grater.

40 minutes after the start of cooking, you need to check the peas for readiness. It should become soft and begin to boil. Next, add boiled water to the pan (since the water boils away when cooking peas), add chopped potatoes and cook the pea soup for another 10-15 minutes.

Next, add the bacon to the onions and carrots and fry for another 2-3 minutes.

When the potatoes are ready, add the fried vegetables and bacon to the pan. Then add salt, pepper, and bay leaf. Bring to a boil and simmer the pea soup over low heat for another 10 minutes. Then turn off the heat, cover and let the soup brew for 10 minutes.

Pour the appetizing pea soup with bacon into bowls with an incredible aroma and serve hot with slices of black bread or croutons.

Bon appetit!

In general, I used to think that pea soup takes a long time to prepare (if it’s not from a “package”), and in general it’s not very tasty and you yourself know the glory of this soup)) But once I watched the TV show “Food Living and Dead” about peas, which I was very impressed and decided to make pea soup. It turns out that if you often eat peas, our intestines get used to them and do not reciprocate your musical feelings. This program often offers various recipes, this time the chef prepared pea soup with bacon. My recipe today is NOT an exact repetition of the original recipe, but it turns out very tasty, it has already been cooked many times, and the recipe for this soup is included in our menu.
What you should start with is soaking the peas in the evening. I use dry split peas for soup.
Soak the peas in cold water and leave in a cool place overnight, or even longer, so the peas will boil faster.

Well, after a while you can start cooking the soup)
Place a pan of water on the fire, about 1.5-2 liters

Peel carrots, onions, garlic and potatoes.
Next, wash the peas in cold water.

As soon as the water boils, carefully, so as not to burn yourself, pour the peas into the water and cook them for about 30 minutes.

At this time, prepare the frying for the soup. We need to take strips of raw smoked bacon. Pea soup can also be cooked with smoked ribs, but it will take longer to cook the ribs. In this regard, bacon speeds up the process, but the soup turns out no less tasty and aromatic.

Cut the bacon into strips approximately 1-1.5 cm wide

Next, fry the bacon in a frying pan with literally a drop of vegetable oil, or you can do it without oil if you see that the bacon has fairly wide layers of lard. I don't fry the bacon too much, NOT until golden brown, so it will be more tender and enjoyable in the soup.

Three carrots on a fine grater, one medium carrot will be enough

Chop (not finely) the onion. One medium onion is enough

Add the carrots and onions to the bacon and saute everything together a little

Cut the potatoes into medium cubes. We wash it in cold water.

Add potatoes to boiling peas

Let the potatoes cook for 15-20 minutes and add the frying

Finely chop 2 cloves of garlic (don’t blame me for the photo, I only realized on the computer that I photographed the garlic very closely) and add it to the soup

Salt and pepper the soup to taste. Somehow I prefer to add salt at the end of cooking, but you decide for yourself. Add bay leaf and leave to cook for another 10 minutes

After 10 minutes, turn off the heat, take out the bay leaf, add finely chopped herbs, I used dill. But parsley, or even dried dill or parsley, also works well.

Cover the pan with a lid and let the soup stand for 30 minutes, but if you don’t have time, you can serve it hot for lunch)

This is such a delicious, rich, aromatic soup) You can serve pea soup with croutons, personally I like it with fresh rye bread!

The soup cooks quickly. It's faster only from a soup bag, but they themselves know the smoked flavors...(
Bon appetit everyone!

Cooking time: PT01H10M 1 h. 10 min.