Pea soup with two types of meat and tomatoes

The amount of ingredients is calculated on a five-liter pan.

Ingredients

• Pork or beef (on the bone, about 400-450 gr.)
• Smoked chicken breast (about 400-450 gr.)
• Peas (400-450 gr.)
• Onion (1 very large onion)
• Carrots (3 medium)
• Garlic (1-1.5 heads)
• Tomato (2 very large)
• Olive oil (2-3 tablespoons)
• Tomato paste (2 tablespoons with a slide)
• Greenery:
• Dill (1/2 bunch)
• Parsley (1/2 bunch)
• Green onion (1/2 bunch)
• cilantro (1/2 bunch)
• Spices:
• Salt (to taste)
• Black ground pepper (to taste)
• Bay leaf (5-6 sheets)
• Paprika (2.5 tablespoons)
• Suneli hops (1.5-2 tablespoons)

Directions

1. Let's prepare all the ingredients. Raw meat on the bone (in my case, pork) is completely thawed and washed. Rinse the peas thoroughly under cold water until the water stops foaming. Peel onions, carrots and garlic. Wash and dry tomatoes and herbs.
2. Optionally, you can soak the peas while the meat is cooking on the bone, or soak it in advance for an hour and a half (I usually do not soak: the peas of the brand that I buy manage to boil well during cooking).
3. Pour the pork with cold water and set to cook over medium heat for 40-50 minutes after boiling. In the process, from time to time we remove the resulting foam.
4. You can, of course, use any meat of your choice: chicken, turkey, beef or anything else. But it seems to me that the tastiest thing is obtained with beef and it is on the bones - this is how the broth turns out to be very fragrant and rich in taste. This time I didn’t have a suitable piece of beef, so I used pork on the bones.
5. Remove the skin from the smoked chicken breast (I don’t use it, so I throw it away right away), separate the meat from the skeleton, which we will use a little later. Cut chicken and tomatoes into small cubes, onions and carrots into small cubes, garlic into thin plates.
6. After 40-50 minutes, add the skeleton of smoked chicken breast and washed peas to the pan with pork and continue to cook until the peas soften. If foam appears, remove it.
7. Add olive oil to a deep frying pan and heat over medium heat. Once the pan is hot, add the onion and simmer, covered, until translucent, stirring occasionally.
8. When the onion is ready, add the carrots and fry-stew everything together until the carrots are light golden.
9. After the carrots acquire the desired color, add the chopped garlic and simmer everything together for another 5 minutes until the garlic softens slightly.
10. Add tomato paste, mix thoroughly and fry everything together for a couple of minutes.
11. Take out the pork and the skeleton from the smoked chicken from the pan. Add chopped smoked chicken, vegetables with tomato paste, mix and continue to cook for 5-7 minutes.
12. During this time, we heat the pan with a small amount of olive oil (about 1 tbsp), add tomatoes to it and simmer under a lid over medium heat until almost completely softened, stirring occasionally.
13. We remove the pork from the bones and cut / disassemble into fibers in a convenient way for you.
14. We add ready-made tomatoes, disassembled into fibers or chopped pork, all spices into the pan, mix thoroughly and keep on fire for another 5-7 minutes.
15. Add finely chopped herbs, mix and turn off the heat. Leave the soup to infuse for 10-15 minutes and you can serve.
16. Pea soup with two types of meat and tomatoes turns out to be very satisfying, rich and rich in taste. Tomatoes, oddly enough, only emphasize and favorably set off the taste of pea soup.
17. Bon appetit!