Pea soup with pork belly

The first thing to do is peas. Moreover, it is advisable to start the preparation in the evening, soaking it in a sufficient amount of water for 6-8 hours.

You can’t cook soup without broth, which means that I wash the meat thoroughly, fill it with water and put it on gas. While the broth boils, peel the potatoes and cut them into small cubes.

If the contents of the pan begin to gurgle merrily, reduce the heat, remove the foam, add a little salt and put the whole peeled onion inside. In the meantime, let's take care of the smoked brisket, cutting it into long sticks.

Vegetables are required for frying, so it is better to prepare them in advance. We cut the onion finely, and the carrots - in circles or straws, to whom it is more familiar.

We send the brisket to a preheated pan and, stirring occasionally, wait for the moment when the meat is browned enough and the fat is well rendered.

Do not forget to monitor the condition of the broth. If the meat is cooked, we remove it from the pan, filter the broth, put it on the fire again, wait for it to boil and put the peas thoroughly washed after soaking into it. And in a frying pan with a fried brisket, add onions and carrots and continue to fry over low heat.

When the peas are almost completely cooked, put the potatoes in the broth, and after another 5-7 minutes - the finished frying with smoked meats. It remains only to chop the greens.

Add chopped dill and parsley to the soup at the final stage, a couple of minutes before turning off the heat under the pan. Do not forget to leave a pinch of fresh herbs in order to decorate the soup served with it.
Enjoy your meal!