Recipe for pea soup with shank can be safelycalled classical. And how to cook such a pea soup in theory everyone knows. However, not all have an accurate idea of what a shank is. A shank is nothing more than a pork leg from the knee to the "foot". If you draw an analogy with human anatomy, it is part of the leg from the knee to the ankle. The handle is a meat part of the pork carcass, but it is not the fat one. Therefore, the first and second dishes from it turn out to be tasty, rich and satisfying. And pea soup ... It can be made from fresh or smoked shank, add to it fragrant roots and spices, and you can do with the traditional set of products and get a deliciously tasty pea soup. So let's get to know the recipe for this soup. 
Pea soup from fresh (raw) shank
This soup is very rich, but witha pronounced smell of pork. To muffle this smell, spices and spices are placed in the soup. We will cook this soup with the root of parsley or celery, with a laurel leaf and with 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: To begin with, we wash the peas, fill it with a glass of cold water and leave it to soak. Pork roll, too, wash it, put it in a large saucepan and fill it with water. The amount of water depends on the volume of the pan: the shank should completely "drown", and from it to the surface of the water should remain another five centimeters. We put the pan on the fire, put in it the washed root of parsley (celery) and one whole carrot (also washed), let the water boil and leave to boil our broth for one and a half to two hours. During this time, the shank will fully boil, and the meat will be easily separated from the stone. This we will do, taking out an hour and a half from the broth. However, the pan is left on fire, we remove the root from the broth, but we put peas in it, which we cook until half-ready. While waiting for the peas to cook almost, we will wash the root crops, brush them and cut the potatoes with lobules, and the carrots with thin slabs. Onions finely chopped. When the peas are almost ready, fill the broth first with onions, reduce the heat and let the broth boil. After this, we will send the carrots to the pan, wait for the broth to boil again and put the potatoes into it. Now cook the soup to the softness of the potatoes. As soon as the potatoes are cooked, fill the soup with sliced pieces of meat, salt, pepper and put into it a bay leaf and dill greens. Pea soup will be even tastier if you let it brew. Note: You may meet a recipe that recommends carrots and onions (and even meat) for this soup to fry in vegetable oil. However, pork is a rather fatty meat, so excess oil in a pea soup with a shank will really be superfluous. 
Pea soup from smoked shank
Smoked shank itself is very fragrant. Therefore, for such a soup, it is better not to use special condiments: as they say, the best is the enemy of the good. So, the recipe for soup from smoked shank 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: Peas for this soup soaked in advance (preferably at night) then it will cook much faster. The washed rulk is placed in a saucepan and poured with water as well as in the first case, we add peas there and cook the broth for about an hour. In the meantime, we prepare vegetables: mine and we clean potatoes and carrots, we clean and finely chop onions. Potatoes are cut into cubes, carrots are semicircular. After an hour, take out the meat from the pan, put the onions and carrots into the broth, give it a boil and add the potatoes. While cooking vegetables, cut the meat into pieces and add it to the pan for about five minutes until the soup is ready. Adding meat, do not forget to season our pea soup with salt and black pepper. Note: The degree of digestion of peas can be varied to your taste: someone likes soup with peas, boiled almost in puree, and someone likes it when peas are boiled in cereal. The density of soup can also be adjusted by pouring water into the pan. By the way, pea soup from smoked shank can be cooked and without potatoes. In fact, it is very easy to boil such a pea soup (however, long enough). Therefore, if you have the time and desire, try the recipe for cooking pea soup with a shank in practice. The result you should like!
