Pea soup with smoked brisket in a slow cooker

A simple recipe for a delicious and rich pea soup with smoked brisket. If there is no multicooker, then you can cook in a saucepan :)

Ingredients

• split peas 200 g
• potatoes 230 g
• carrots 60 g
• onion 80 g
• smoked brisket 150 g
• water

Directions

1. Soak peas in cold water for 10 minutes, then rinse well.
2. Dice the potatoes, finely chop the onion, finely grate the carrots.
3. Remove the skin from the brisket and cut into cubes.
4. Set the cooking / baking mode. (if cooking in a saucepan, put the saucepan over high heat)
5. Put the brisket in a multicooker bowl (pots), fry for 2-3 minutes.
6. Add onion, fry for 2 minutes.
7. Add carrots, fry for 1 minute.
8. Add potatoes and peas, cover with hot water.
9. Close the lid, set the "soup" mode for 1 hour 40 minutes. (or cover the pan with a lid and simmer over medium heat).
10. Finally, add salt and pepper to taste.