• The recipe for a delicious pea soup with shank

    ������In pea soup contains all the nutrients and vitamins that are in the peas. First of all, it is vitamin E, group B, as well as vitamin C, which is indispensable for strengthening the immune system. This complex of vitamins normalizes metabolism, effectively fights depression, has a good effect in various cardiovascular diseases. Despite the high calorie content of pea soup with knuckle, it is recommended to include it in the menu more often in order to replenish the body's reserves of fats, proteins and carbohydrates.
    This recipe makes a classic pea soup with shank - fragrant, rich, very nourishing. It is quite simple to prepare it, you just need to have at your disposal a few free hours and the necessary ingredients:
    - 1 raw pork knuckle;
    - 1 cup of dry peas;
    - 3 potatoes, 2 carrots, 2 onions;
    - 1 parsley root;
    - 2 bay leaves;
    - fresh greens, any spices.
    You should not fry vegetables for this soup in vegetable oil. Pork and so very fat, in pea soup oil will be superfluous.
    To cook pea soup, you first need to prepare all the products: thoroughly rinse the dry peas, cover with cold water, leave to soak. Put the pork knuckle in the pot, fill it with water, put on the fire. Add the whole carrot, parsley root to the knuckle, bring to the boil, leave to boil over medium heat for 2 hours.
    Then gently remove the knuckle from the pan, cool, separate the meat from the bone. Remove the roots from the broth, throw peas into it. Peel the potatoes, chop the slices, carrot and onion into cubes. Add vegetables to the pot when the peas are almost ready. Reduce heat to a boil.
    At the end of cooking, season the soup with meat pieces, pepper and salt, add bay leaf. Serve the soup hot, on top of each portion can sprinkle with chopped fresh herbs.
    Soup can be cooked and smoked pork. Only for this variant of the pea soup is better not to use different spices, as the knuckle itself is very fragrant.To make this soup you will need a traditional set of products:
    - 1 small boiled-smoked knuckle;
    - 1 glass of peas;
    - 3 potatoes, carrots, onions;
    - pepper, salt.
    Soak peas for soup in advance so that it will boil faster. Wash the knuckle, put it in a saucepan, cover with water, immediately add peas to the same place and boil the broth for about 1 hour.You can vary the degree of softness of the peas to your liking - to someone's taste, when it is heavily boiled down, and someone likes it to be dense.
    Prepare the vegetables: wash and peel the potatoes with carrots and onions. Cut the potatoes into cubes, the carrot into semicircles, and chop the onion finely.
    An hour later, remove the meat from the pan, put the carrot and onion in the broth, bring to a boil and add the chopped potatoes. Cut the meat into slices and add to the soup 5 minutes before the end of cooking pea soup. Season the soup with pepper and soup, serve hot.

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