Ingredients:
- Smoked pork ribs 500 grams
- Smoked pork belly 400 grams
- Peas (halves) 300 grams
- Onion 1 piece
- Potato 2-3 pieces
- Celery Root 250 grams
- Carrot 1 piece
- Bay leaf 2 leaves
- Allspice 3-4 peas
- Marjoram, parsley to taste
- Garlic 2-3 cloves
- Salt, pepper to taste
Cooking method:
Step 1. First you need to cook peas until fully cooked. For 1 cup peas, pour 3 cups of water. Cook over low heat under a lid. Salt at the end.
Step 2 Separately, weld the ribs, having previously cut them. Add bay leaf and a few peas of allspice. Peel the carrots and celery root and add to the pan, where the ribs are boiled. Boil celery root and carrots until soft (do not digest). Remove the roots from the broth and leave to cool.
Step 3 Smoked pork brisket into small pieces and fry in a pan. Add finely chopped onions and sauté until transparent.
Step 4 Peel and cut the potatoes into small pieces. Cooked and cooled celery roots, carrots also cut into pieces.
Step 5 Remove the cooked smoked ribs from the pan, separate from the seeds.
Step 6 Return the meat to the broth, add potatoes.
Step 7 When the potatoes are cooked, add cooked peas, chopped celery and carrots, fried brisket with onions. Salt, pepper to taste. Give a couple of minutes to boil.
Step 8 Cut the parsley, squeeze the garlic through the garlic press. Divide marjoram into two parts - wipe one part or knead in the palm of your hand.
Step 9 Add chopped parsley, garlic and mashed marjoram to the soup. Salt to taste.
Bon Appetit!
