When traveling to nature for more than one day I definitely cook the first dish. This time the choice fell on pea soup. Pea soup on the campfire is a hearty tasty dish with a pleasant scent of smoke.
Ingredients:
- Broth – 2 liters.
- Prickly peas – 250 g.
- Potatoes – 2 pieces
- Carrots – 1 piece.
- Onion – 1 large onion
- Smoked bacon – 100 grams.
- Butter (can be replaced with vegetable oil) – 20 grams.
- Bay leaf – 1 piece.
- Black peppercorns – 3 peas
Cooking process
1 Peas need to be pre-soaked. It is advisable to do this six hours before the soup is cooked, and it is even better to leave the soaked peas for the whole night. You can do it at home and take with you already prepared peas.
2 Just before cooking soup on a fire, you need to chop vegetables and smoked bacon. I smoked my bacon on the grill. But you can add a ready-made smoked bacon.
Potatoes and bacon cut into cubes, carrots rub on a large grat, onions cut finely.
3 Next, we make a fire and warm up the cauldron. I cooked the soup on a small stove “potbelly stove”. You can also make soup by hanging a cauldron (or pot) over a fire.
Put the butter in a heated cauldron and melt it. Then then send the chopped smoked bacon. Fry it for 2-3 minutes.
4 Send onions and carrots to the cauldron. Stir and fry for 10 minutes.
5 In order not to bother cooking broth in nature, I cooked it pre-cooked at home. Pea soup I usually make on beef broth or on pork ribs. This soup turns out to be more saturated and rich.
Pour a little broth to the bacon and vegetables and simmer all together for 5 minutes.
6 Add potatoes, peas and black pepper peas to the cauldron. Then all the ingredients pour broth. Cook the soup for approximately 25-30 minutes. 10 minutes before the end of cooking, add the bay leaf.
The readiness of the soup is determined by the readiness of potatoes and peas. They should be soft.
In the end, do not forget to salt the soup.
Delicious pea soup on the campfire with the scent of smoke is ready! Give it sprinkled with finely chopped greens.
