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Pea soup with shank: lick your fingers. Video
Thick pea soup is appreciated for its rich and delicate taste. It is cooked in meat or chicken broth, but the most popular option is with smoked meats, in particular with pork knuckle. You can cook a rich soup with peas and shank on the stove or a more original variation in the oven, following the example of Estonian chefs.
Delicious pea soup with shank
Ingredients: – 1 smoked pork shank weighing 1,5 kg; – 2,5 tbsp. dry peas; – 3 potatoes; – 2 carrots; – 1 onion; – 5-6 peas of allspice;
– 3 bay leaves; – salt; – vegetable oil.
Rinse the peas and soak them for at least 6 hours or overnight in cold water. Remove tough bristles from the shank and rinse thoroughly under running water. Make several longitudinal cuts in the meat, all the way down to the bone. Prepare a large saucepan, place the prepared pork in it and pour 3,5 liters of boiling water over it.
Cook the shank for 1,5-2 hours over medium heat until soft, then remove, cool and cut off all the flesh. Drain the peas, toss them in the boiling broth and cook until tender.
For soup, you can take both green and yellow peas. Cook the first for about an hour, the second will take at least one and a half hours
Cut the peeled potatoes, carrots and onion into small cubes. When the peas are tender, place the chopped potatoes on top of them. Meanwhile, fry the carrots in vegetable oil for 2-3 minutes, then add the onion pieces to it. After 2 minutes, remove the pan from the heat. When the potatoes are tender, transfer the fry to the soup.
Finely chop pork meat, bacon and skin, send to a saucepan and mix everything. Add peppercorns, bay leaves, pepper and salt to taste. Bring the brew to a boil and remove from the stove. It will be especially tasty if you let the soup steep for 10-15 minutes.
Estonian pea soup with barley and smoked shank
Ingredients: – 1 pork knuckle; – 1,5 cups dry peas; – 3 tbsp. pearl barley; – 400 g of tomatoes in their own juice (1 can); – 1 carrot; – 1 onion; – 1 tbsp. mustard; – salt.
Cooking pea soup in Estonian does not involve the usual cooking on the stove, but baking in the oven. This gives the dish even more tenderness and rich aroma. Pour cold water over the washed peas in the evening and leave to swell. Take a large ovenproof dish and place the pork shank on the bottom, free of hardened bristles and excess grease. Strain the peas and transfer to the meat. Preheat oven to 200 ° C and prepare the rest of the ingredients.
If you made a mistake with the proportions and the soup turned out to be too thin, serve it with crackers or small toasted croutons.
Rinse the pearl barley, peel the carrots and onions, and cut the vegetables into strips. Mash the tomatoes lightly by mixing the pulp with the juice. Send everything to the pork and peas and pour 2 liters of water into the mold. Cover the cookware with a lid and place it in the oven for half an hour. Then lower the temperature to 150 ° C and cook the soup for another hour and a half. Take it out, take out and set the shank aside, salt if necessary, and put a spoonful of mustard. Stir and serve on bowls, serving the pork chopped separately.