Pea Soup with Spare Ribs

Ingredients

Smoked pork (ribs) 500 g

Peas 500 g

Potatoes 6

Carrots 1

Onion 1

Garlic 3 cloves

Smoked bacon 100 g

Mustard 2 tbsp

Dill 1 bunch

Parsley 1 bunch

Salt to taste

Rinse the peas, cover with cold water, and let sit for 4-5 hours. Cut the spare ribs into 1-2 rib pieces, add 3 liters of water, and simmer for 1-1.5 hours, until the meat falls off the bones easily. Remove the ribs from the pot and cut the meat into pieces.

Pour the peas into the pot and simmer for 30 minutes. Then add the diced potatoes and cook for another 20 minutes.

Meanwhile, fry the finely diced onion and carrot in vegetable oil until golden brown.

Add them to the soup pot, return the meat to the soup, and cook for 10 minutes. Three minutes before the end of cooking, add the mustard. Finely chop the herbs and garlic, and cut the bacon into thin strips. Add everything to the soup and heat through for 1-2 minutes. Let it sit for 30 minutes before serving.

Bon appétit!