Pea soup with smoked meat (Brand 6050 pressure cooker)

Category: First meal

Ingredients
Vegetable frying:
garlic	Crush 2 teeth with a knife
bulb onions	1 small
fresh carrots	1 small
Sweet pepper	a small piece (a handful from the freezer)
red, ripe tomatoes	2 small (from the freezer)
sun-dried tomatoes	4 slices
spices for soup	1/2 tsp
vegetable oil	1 tsp for frying
Main soup:
veal brisket	200-250 grams on cartilage
hunting sausages	1 PC.
smoked ribs	3 pcs. small, cut meat
split peas yellow	1 dry measuring cup (170 ml.)
red lentils	2 tbsp. l.
fresh potatoes	4 things. small
clean water	1.3 liters
fresh greens (dried)	2-3 st. l.
salt	taste
sour cream	for dressing in a plate

Cooking method

First we do the frying. Include Fry / Vegetable mode, no pressure.
I cut the vegetables into pieces, put them in a saucepan, at the bottom of which I pour vegetable oil, fry the vegetables for a few minutes until the liquid evaporates so that the vegetables begin to fry in oil. During the frying process, I add spices to the soup, which causes the vegetables to release essential substances that are very useful in the soup. Periodically open the lid and stir the fry. Disable the mode with the button Cancellation.
Now I add peas (dry, without presoaking), lentils, meat in portions, slices of sausages, meat from smoked ribs, potatoes (cut coarsely), herbs, salt to taste, water to the pan. Add as much water as the thickness of the soup requires, taking into account the fact that the peas and lentils will boil and give their density to the broth. Stir and taste the broth for salt, taste.
Close the pan lid, lever on high pressure, set the SOUP mode, the default cooking time is 20 minutes and bring to readiness, the end of the program.
The result is such a beautiful and delicious soup with peas, lentils and various smoked meats. Pour into plates, add sour cream and serve!

The dish is designed for

for 3-4 servings

Time for preparing:

60 minutes

Note

The soup turned out to be delicious!

Total cooking time:
- frying vegetables - 3-5 minutes
- pressure build-up 19 minutes (large volume)
- cooking - 20 minutes
- pressure relief - 17 minutes
total time 60 minutes.

For soup with raw meat, raw dry peas, the cooking time is very good.

In this mode, the soup turns out to be completely ready: the meat is soft, the peas are boiled almost to mashed potatoes (which is, in principle, good for such a soup), the potatoes are soft and not boiled in mashed potatoes.

Cook with pleasure and bon appetit!