Such a soup is a very budgetary and nutritious first course, because dried peas are a source of high-grade vegetable protein.
Any bean in general is very beneficial in the company with smoked meats, they make their neutral taste much brighter. And in this recipe - pea soup with smoked fish, which makes it completely unusual!
The most popular hot smoked mackerel, available everywhere and everywhere - excellent fish, contains vitamins and fatty Omega-3 and Omega-6 acids. In pea soup, it will sound in a completely new way, try and make sure.
- Total cooking time - 8 hours 35 minutes
- Active cooking time - 0 hours 35 minutes
- Cost - Average Cost
- Calories per 100 g - 181 kcal
- Servings Per Container - 4 Servings
How to make pea soup with fish
- Peas - 300 g
- Carrots - 1 pc.
- Onions - 1 pc.
- Parsley - 1 pc. root
- Mackerel - 1 pcs. hot smoked
- Butter - 30 g
- Bay leaf - 2 pcs.
- Nutmeg - 1 pinch (s)
- Salt - taste
- Black pepper - taste
- Parsley - to taste greens
- Potato - 3 pcs.
Rinse and soak dry peas in a double volume of cold water for eight hours. You can do it at night. In the morning, throw the peas in a colander.
In a pan with a thick bottom, melt the butter, or, if you are cooking a lean version, then vegetable and lightly fry the chopped onion.
Peel and cut into slices or cubes carrots and parsley root.
Then peel and cut the potatoes, also with medium cubes.
Pour peas into the pan to the onion, add all the chopped vegetables and pour about a liter and a half of boiling water. Bring to a boil, put a bay leaf, reduce heat and cook under the lid for thirty minutes. Pepper and pepper ready salt and salt to taste, season with nutmeg. Put pieces of smoked mackerel in the soup, sprinkle with parsley and serve.