Pea porridge with smoked meat

Pea porridge is not a frequent guest on our table, and in vain. Pea porridge with smoked meats is a very satisfying and warming dish that will appeal to many, especially men.

Cooking time 1 hour


Water 1-1, 2 l

Peas 300 g

Smoked brisket 200 g

Onion 1 pc

Carrot 1 pc

Vegetable oil 2 tbsp. l.

Salt to taste

Pepper to taste


Rinse 300 g of split peas.

Transfer to a saucepan and cover with cold water for 30 minutes. Rinse again, fill with water, so that the water is 2-3 cm higher than the peas.

Cook the peas over medium heat, skimming off the foam, for 20-25 minutes until soft.

Cut the smoked brisket into slices.

Peel the onions and carrots and cut them into small cubes.

Fry the brisket in a preheated pan for 1-2 minutes and remove. Add 2 tbsp to the same pan. tablespoons of vegetable oil and fry the vegetables over medium heat for 5-6 minutes until soft.

Transfer the pea porridge, fried vegetables and smoked brisket to a bowl.

Season with salt and pepper to taste, stir.

Pea porridge with smoked meat is ready. Arrange on plates and serve.

Bon appetit!