Soups

Polish pea soup with sausage


Ingredients for making Polish pea soup with sausage

Meat products:

  1. Chicken (broiler) half carcass
  2. Raw smoked sausage 300 grams

Vegetables, Legumes and Greens:

  1. Dried peas (crushed) 200 grams
  2. Celery 1 petiole
  3. Carrot 1 piece
  4. White cabbage 1/4 small head of cabbage (about 300 grams)
  5. Onion 1 piece
  6. 4-pronged garlic
  7. Dill or parsley (fresh herbs) to taste

Spices and other products:

  1. Salt to taste
  2. Ground black pepper to taste
  3. Paprika to taste
  4. Purified water 3 liter
  5. Vegetable oil 2 tablespoons
  • Main ingredients: Sausage and sausages, Cabbage, Onion, Carrot, Chicken
  • Serving 6 - 7
  • World CuisinePolish Cuisine

Inventory:

Tablespoon, Measuring cup (for liquid), Deep bowl, Kitchen knife - 2 pieces, Cutting board - 2 pieces, Paper kitchen towels, Kitchen hatchet, Stove, Deep pan with a lid (capacity 5 liters), Skimmer, Deep plate - 6 pieces, Frying pan, Kitchen spatula, Ladle

Cooking Polish pea soup with sausage:

Step 1: prepare the peas.


First of all, put the right amount of peas on the kitchen table and sort it out, removing damaged kernels, as well as various rubbish. Then we shift the peas into a deep bowl or a liter jar, fill it with cold running water so that it completely covers them, and leave it in this form for one hour.

Step 2: prepare the chicken.


In the meantime, we wash half the chicken under a stream of water, while at the same time cleaning it with a sharp knife from feathers that could remain on the carcass during machine cleaning. Then we dry the meat with paper kitchen towels, put it on a cutting board, chop it with a kitchen hatchet on 4 - 5 parts and transfer to a deep pan.

Step 3: Cook the chicken stock.


Then we pour 3 liters of purified water into a pan with chicken meat, put it on medium heat and bring the liquid to a boil. Then reduce the temperature of the plate to a level between the smallest and the average. Cook chicken broth 50 - 60 minutes, periodically removing gray foam - curled protein from it with a slotted spoon.

Step 4: Cook the peas.


When the broth is boiled, remove the chicken from it and act as desired. You can remove the meat from the bones, chop and put back into the pan or use it to prepare any other delicious dishes. After resolving the issue with chicken, pour soaked peas into the rich broth, first drain the water from it, and cook 40 minutes.

Step 5: prepare the rest of the ingredients.


During this time, we prepare the remaining ingredients that will be needed for making the soup. We peel onions, garlic and carrots from the peel, and remove the upper hard leaves from a piece of white cabbage.
Then we wash the vegetables under cold running water along with dill (parsley) and celery stalk.
We dry them with paper kitchen towels, and with greens we shake off excess liquid.
After that, in turn we lay out these products on a cutting board and grind. Onion cut into medium cubes, quarters or half rings up to 5 millimeters thick.

We cut carrots and a celery stalk into small cubes, thin straws or rub on a medium grater.

Cut garlic cloves into small pieces. We shred the cabbage with straws with a thickness of 3 to 4 millimeters. Dill (parsley) finely chop and lay the slices in separate deep plates.

After that, remove the shell from the raw smoked sausage, put it on a clean board, cut into rings, half rings or quarters up to 5 - 7 millimeters thick and transfer to a clean plate. We also put spices and salt on the kitchen table.

Step 6: fry the sausage with onions.


About after 30 minutes peas start to boil, it's time to fry vegetables with sausage. We put the pan over medium heat and pour a tablespoon of vegetable oil into it.
After a couple of minutes, put the chopped onion in it and simmer it until transparent. 2 - 3 minutesstirring occasionally with a kitchen spatula.
Next, add chopped sausage to it, fry them together until a light golden crust 45 minutes and transfer to a pan with boiling peas.

Step 7: fry celery and carrots.


We do not remove the pan from the stove, pour a tablespoon of vegetable oil into it and put the chopped carrots with celery into it.
Fry them until soft and tender blush for about 3 to 4 minutes. Then we also transfer them to a pot with an almost ready soup, together with shredded cabbage and garlic.

Step 8: bring the dish to full readiness.


Now we cook the first hot dish until the peas and vegetables are ready - this is about another 12 - 15 minutes.
After that, add dill (parsley) to the pan, to taste salt, black pepper and paprika. Cook the soup yet 7 to 10 minutes, turn off the stove and insist on a fragrant meal under the lid 10 minutes. Next, pour it with the ladle into deep plates and serve.

Step 9: serve Polish pea soup with sausage.


Polish pea soup with sausage is served hot as the first course to the dining table. If desired, each serving is sprinkled with fresh chopped greens of dill, parsley, cilantro or green onions. Very often, such a soup is served with croutons, crackers and sour cream. Its taste is tender, rich, with a pleasant aroma of vegetables and smoked sausages. Enjoy it!
Enjoy your meal!

Recipe Tips:

- a set of spices can be supplemented with any other spices that are used during the preparation of the first hot dishes;

- if you use whole peas, it should be soaked in cold water for 10 - 12 hours and cook longer for 20 - 30 minutes;

- very often, along with onions and sausages, fresh mushrooms are cut into thin layers and fry.