Buckon pea soup is a delicious first dish that every hostess should be prepared. Let's get acquainted with the secrets and advice on the preparation of this amazing soup!

What peas is suitable for soup?

The view that pea soup is cooked only from dried yellow or green peas in the root mistakenly. For cooking soups perfectly fit fresh or canned polka dots.

Another question is the quality of this pea. It should only be benign, without traces of damage, without outsiders and with a color characteristic of its kind.

What bacon is better?

The best taste is bacon boiled-smoked, and not smoked-boiled. This is due to the partial loss of taste and aromatic compounds during the cooking process of the product.

Replace such a bacon or supplement its presence in the soup can be as follows:

• smoked pork rubber;
• smoked chicken wings;
• smoked hunting sausages;
• smoked-boiled pork breast.

Capture secrets

Classic pea with smoked bacon soup is boiled without adding potato tubers. This is a kind of rule that many people do not know about.

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

• potatoes or Topinambur;
• rice cereals;
• peas;
• flour products.

What if you really want to put a little potato in pea soup with bacon? Answer! After cleaning and washing, cut the potatoes with strokes or cubes and fill with cold water. After a couple of minutes, rinse and pour the new portion of cool water. Do so again. So wash extra starch from pieces of tubers.

The same thing is done with a thorough washing of dry pea - it is removed with an extra starchy.

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

Classic cooking recipe

The following ingredients will be required:

• one glass of dried pea (whole or cheat);
• one carrot;
• the head of the reptile bow;
• 2 tbsp. l. tomato paste;
• 200 g of smoky bacon;
• sprig of spicy greenery (for example, dill or parsley);
• 2-3 tbsp. l. lean oil;
• 2 liters of meat (or vegetable) broth or filtered water;
• to taste salt and spices.

Now we cook pea bacon soup. Step-by-step recipe:

1. To begin with, we prepare peas. Fill it with water in a bowl and rinse very well. We merge muddy water and pour fresh, clean. We leave for a couple of hours. During this time, peas will absorb water and swell well.
2. After that, we shift the peas in the pan and pour in advance prepared broth or water. Turn on a strong fire on the stove. When a foam appears on the surface, remove it. And when the broth boils, we reduce the fire to moderate. Cook with a semi-closed lid.
3. Bacon is cut off the skin and gross places, if any. Cut into small cubes.
4. We clean all vegetables for soup, rinse the greens. Then carrots and onions are finely cut into cubes.
5. In a frying pan heating the lean oil and a carrot and bow on it. Then add tomato paste and mix. Passerving for a couple more seconds and remove from the fire.
6. We introduce a bacon, a pacery, we boil to almost complete rigging of pea with a slow fire and an almost closed lid.
7. Before the end of the cooking, Solim soup and add spices or spices to taste. Mix and turn off the heat heating.
8. We pour a batch of soup to the plate and decorate a sprig of fresh green dill.

Hostess at a notes

Pea bacon soup can be welded in the form of a puree soup. At the same time, the bacon pieces are passed separately and added to a plate with a portion of a stratified soup.

Enrich the taste of the first dish will help add a small amount of cream, sour cream or milk. These products are introduced when submitting, i.e. right in a plate. It is important that the cream is pre-warmed, the milk is boiling and slightly cooled, and the sour cream is taken at room temperature.

Frequently used rags from wheat or rye bread, to apply pea bacon soup. The recipe for such crinas is very simple. Small pieces of bread are mixed with a pair of lean oil drops and baked in the oven to ruddy color and crispy consistency. Such croutons are prepared in a pan.

So that the soup during cooking did not "run away", fill the pan by three quarters.

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

Any fresh greens in the boiling soup is added at the very end of cooking when all other products have completely reached their readiness. So green leaflets of spicy herbs will not lose their color and enrich the dish with vitamin - ascorbic acid.