You will need
- 300 g of dry beans;
- — 500 g smoked pork ribs;
- — 100 g of bacon;
- — 1 onion;
- — 1 carrot;
- — 5-6 potatoes;
- — 3 cloves of garlic;
- — 1 tbsp vegetable oil;
- — 3 tbsp mustard;
- — 1 bunch of greens;
- Sol
- ground black pepper to taste.
Instruction
1
Sort through dried peas, rinse under running water and add a small amount of cold boiled water for 4-6 hours. This is necessary to ensure that the beans cook faster and retain their integrity.
2
Chop the smoked ribs into several parts, 1 to 3 ribs each. Put them in a saucepan with 3 liters of water. Bring to a boil, remove the resulting foam and cook the ribs on medium heat for one hour until until the meat easily falls off the bone.
3
Remove cooked beef rib and cool. Meat separate, cut into pieces and set aside. Strain the broth. The water, which soaked peas, drain and add the remaining beans to the broth. Simmer the soup for about 30-40 minutes after boiling on low heat. Don't forget to periodically stir the broth to the peas don't burn.
4
Clean the vegetables and wash them. Cut potatoes into large cubes or wedges. Carrots grate on medium grater. Onions finely chop. In a pan heat vegetable oil and saute the onion until Golden brown, then add grated carrots and fry for another 1-2 minutes.
5
Add to broth with peas, potatoes and cook on medium heat for 15-20 minutes. Then add zazharku of onions and carrots and leave on the fire for 10 minutes.
6
Put in the soup, mustard, meat with smoked ribs. Add salt and pepper to taste. Please note that salt should not be added at the beginning of cooking, as it slows the process of cooking beans. Let the soup cook for another 5 minutes.
7
Slice the bacon into thin strips. Garlic finely chop or skip through the press. Parsley and dill wash and chop. Add greens, garlic and bacon in the soup. Warm up for a minute and remove from heat. Cover soup with a lid and let steep for 10-15 minutes. Then the finished soup spill on plates and serve with crackers or croutons.