Recipe for pea soup with knucklecall it classic. And everyone knows how to cook such pea soup in theory. However, not everyone has an exact idea of what a knuckle is. And the knuckle is nothing more than a part of a pork leg from the knee to the "foot". If we draw an analogy with human anatomy, then this is a part of the leg from the knee to the ankle. The knuckle is a fairly meaty part of the pork carcass, and at the same time it is not the fattest. Therefore, first and second courses from it turn out tasty, rich and satisfying. And pea soup ... It can be made from fresh or smoked knuckle, add aromatic roots and spices to it, or you can get by with a traditional set of products and get an amazingly tasty pea soup. Therefore, let's quickly find out the recipe for making such a soup.
Pea soup from fresh (raw) shank
This soup turns out very rich, but witha pronounced smell of pork. To muffle this smell, herbs and spices are added to the soup. We will cook this soup with parsley or celery root, bay leaf and dill. Ingredients:
- Raw pork shank - 1 piece;
- Peas dry - 1 glass;
- Potatoes - 3 pieces;
- Carrots - 2 pieces;
- Root of parsley (celery) - 1 piece;
- Onion - 2 heads;
- Bay leaf - 2-3 pieces;
- Dill greens, salt and pepper - at your discretion.
Preparation:First, wash the peas, pour a glass of cold water over them and leave to soak. Wash the pork knuckle too, place it in a large saucepan and fill it with water. The amount of water depends on the volume of the saucepan: the knuckle should completely “sink”, and there should be another five centimeters from it to the surface of the water. Put the saucepan on the fire, put in it the washed parsley root (celery) and one whole carrot (also washed), let the water boil and leave our broth to cook for one and a half to two hours. During this time, the knuckle will be completely boiled, and the meat will be easy to separate from the bone. This is what we will do, taking the knuckle out of the broth after an hour and a half. However, we will leave the saucepan on the fire, take the roots out of the broth, but put in the peas, which we will cook until half-ready. While waiting for the peas to almost cook, wash the root vegetables, peel them and cut the potatoes into slices and the carrots into thin strips. Finely chop the onions. When the peas are almost ready, season the broth first with onions, reduce the heat and let the broth boil. After that, add the carrots to the pan, wait until the broth boils again and put the potatoes in it. Now cook the soup until the potatoes are soft. As soon as the potatoes are cooked, season the soup with chopped meat, salt, pepper and add bay leaf and dill. Pea soup will be even tastier if you let it sit. Note: You may come across a recipe that recommends frying the carrots and onions (or even the meat) for this soup in vegetable oil. However, pork is a fairly fatty meat, so extra oil in pea soup with pork knuckle will really be unnecessary.
Pea soup from smoked shank
The smoked knuckle itself is very aromatic.Therefore, it is better not to use special seasonings for such soup: as they say, the best is the enemy of the good. This means that the recipe for smoked knuckle soup includes a traditional set of products. Ingredients:
- A small boiled-smoked shank - 1 piece;
- Peas - 1 glass;
- Potatoes - 3 pieces;
- Carrots - 1 piece;
- Salt and pepper - to your taste.
Preparation:For this soup, soak the peas in advance (preferably overnight), then they will cook much faster. Place the washed knuckle in a saucepan and fill it with water as in the first case, add the peas and cook the broth for about an hour. Meanwhile, prepare the vegetables: wash and peel the potatoes and carrots, peel and finely chop the onion. Cut the potatoes into strips, the carrots into half-circles. After an hour, remove the meat from the saucepan, put the onion and carrots in the broth, let it boil and add the potatoes. While the vegetables are cooking, cut the meat into pieces and add it to the saucepan about five minutes before the soup is ready. When adding the meat, do not forget to season our pea soup with salt and black pepper. Note: You can vary the degree of pea boiling to your taste: some people like soup with peas boiled almost into puree, while others like it when the peas boil into flakes. The thickness of the soup can also be adjusted by adding water to the pan. By the way, pea soup from smoked knuckle can be cooked without potatoes. In fact, it is very easy to cook such pea soup (though it takes quite a long time). Therefore, if you have the time and desire, try the recipe for making pea soup with knuckle in practice. You should like the result!
