Pea soup with hunting sausages

1. First you need to cook the broth, for this I always have several chicken breasts on the bone in the freezer. We prepare chops from fillets, etc., we prepare broths or sauces from bones. Naturally, you need to separate the fillet from the bone before sending them to freeze.

2. Boil the broth, remove the remaining meat from the bones, return it to the pan.

3. Peel and cut potatoes, wash peas under running water. Add to saucepan.

4. I always use green split oregon peas, they cook for 25-30 minutes maximum, and without pre-soaking.

5. Peel carrots and onions. Chop the onion, grate the carrot.

6. Fry until golden brown in vegetable oil. Add to pot, cook for 10 minutes.

7. Cut the sausages, lightly fry in a dry frying pan.

8. So sausages will not only reveal their taste, but excess fat will remain in the pan. Add sausages to the soup, cook for another 5 minutes. Salt to taste, pepper.

9. Cut parsley, add to soup, mix, turn off immediately.

10. Let the soup brew for 15-20 minutes. Pea soup with hunting sausages is ready to eat. Serve with crackers.

Bon appetit!