Unlock the secrets to quick and delicious pea soup

Pea soup is a traditional dish many of us enjoy returning to in the fall. It also brings back many fond memories. It was often served in school cafeterias, milk bars, or during family dinners. Its taste is unforgettable. Our grandmothers had many tricks up their sleeves because they cooked it more frequently.

Pea soup is known for its deep flavor and lengthy preparation, mainly because the main ingredient, peas, needs to be soaked beforehand. This makes it an ideal soup for well-organized kitchens. Peas should be soaked for at least 10 hours. During this time, they soften and become easier to digest after cooking. However, it can still work if you're making pea soup spontaneously.

Peas will soften much faster if soaked in boiling water. About 10 minutes is enough in this case, and they can be used in the soup.

Baking soda can also help soften peas. Add a pinch to the water, and the dish will take about an hour. Then, place the bowl with the peas in the microwave and cook on full power for 10 minutes. After this time, remove the bowl and let it stand for 30 minutes. You can also add baking soda during cooking. This way, the pea husks will soften quickly.

Ingredients:

• 1 pound of dried split peas,
• 4 cups of water,
• 4 cups of meat broth,
• 2 carrots,
• 3/4 pound of smoked pork (e.g., lean bacon),
• 2 onions,
• 2 potatoes,
• 1 tablespoon of butter,
• 2 tablespoons of oil,
• Salt and pepper to taste,
• 2 bay leaves,
• 2 teaspoons of dried savory,
• 1 teaspoon of cumin,
• 2 teaspoons of marjoram.

Preparation method:

1. Rinse the peas and soak them in boiling water for 10 minutes. Then drain and cover them with water and broth. Peel and dice the vegetables, and cut the smoked pork into small cubes.
2. Add all ingredients to the pot with the peas: carrot, onion, smoked pork, spices (including cumin), and bay leaves. Cook covered for about an hour.
3. After an hour, add the diced potatoes and cook for another 15-20 minutes until all ingredients are soft.
4. Before serving, season the soup with salt and pepper to taste. Remove the bay leaves.

It's worth seasoning the soup with marjoram or thyme to prevent discomfort and bloating.