Pea Soup with Poatoes and Pork Belly
Ingredients
Preparation steps
Rinse dried peas in a colander, cover in a bowl with plenty of cold water. Soak for 2 hours.
Meanwhile, rinse pork belly and pat dry. Place pork belly in a large saucepan with 1.5 liters (approximately 6 cups) of water and bring to a boil. Be sure to skim the foam. Add bay leaves, cloves, allspice and thyme to meat and cover. Simmer for about 1 hour.
Peel onion and chop. Drain the soaked peas in a colander or sieve. Transfer both into the broth. Cover and cook over low heat for first 20 min.
Peel and rinse potatoes and beets (or turnips), then cut both into small cubes. Put it into the soup. Simmer together for about 20-30 min. Finish cooking until the peas are soft. If necessary, add more water.
Remove pork belly, cut the meat into slices or cubes, put them back into the soup. Season with salt and pepper.
Serve warm in a bowl sprinkled with chives.
