Pea soup with bacon

I want to offer you pea soup with bacon. On cold autumn evenings, the soup perfectly warms and saturates.
You can take any broth at your discretion: meat, chicken or vegetable. You can even cook on water, the soup will be no less delicious. The aroma of smoked bacon gives a unique flavor to the soup.
In this recipe, I suggest using chopped peas. It does not require pre-soaking and cooks much faster than whole peas.

So, prepare all the vegetables. Peel and wash potatoes, carrots and onions. Rinse the peas several times until the water becomes clear.
Cut the potatoes arbitrarily into medium cubes.

Put a pot of broth (or water) on the fire, boil. Add the peas and potatoes to the boiling broth, add salt.

Reduce the heat to medium and cook under a closed lid for about 30-40 minutes, until the peas are ready. Potatoes cook faster than peas, so they will be slightly boiled in the soup, if you don't like it, then I recommend throwing peas into the broth first, and after a while potatoes.

At this time, cook bacon and roast. Cut the bacon arbitrarily into small fragments. Carrots and onions are chopped finely, carrots can be grated. Heat the vegetable oil in a frying pan, toss the bacon and, stirring, fry until golden brown. Carefully remove the fried bacon pieces with a spoon into a separate container.

Add onions and carrots to the oil where the bacon was fried. Saute the vegetables for a while until ready.

In a saucepan with ready potatoes, send the roast and bay leaf.
Make the fire to the maximum. After boiling, add bacon and finely chopped greens to the soup. Greens can be used any at your request. For this recipe, green onions and dill are very well suited. Leave the soup to boil for a few seconds. Remove from heat and let stand for a while.

You can serve pea soup with sour cream, do not forget to sprinkle with allspice for taste.
Bon appetit!