Level: easy

• Total time: 1h 30 min
• Yield: 5 portions

Ingredietns:

• 250-300 gr smoked spare ribs or mini belly slices
• 250 gr dried split yellow or green pea (soaked overnight, if it needed)
• 2 tbsp vegetable oil
• 1 large carrot
• 3-4 bay leaves
• 0.5 tsp ground zira spice and coriander ( optional)
• salt and freshly ground pepper to taste
• 1 bunch freshly chopped parsley (optional)
• 200 gr puff pastry

Method:

1. Put split pea in a very large pan with 2-2.5 litres water and bring to the boil. Cook 20 min over medium heat , stirring occasionally, remove foam from the top with a kitchen skimmer. Season with salt and pepper, add bay leaves and spices, cook for an additional 15 min.
2. Meanwhile peel the onions and carrot. Grate the carrot. Finely chop the onions. Heat a skillet. Add vegetable oil and chopped onions, cook for 5 min. until softened and transparent. Add grated carrot and cook for an additional 5 min., stirring occasionally. Cut smoked spare ribs into pieces sized 3-4 cm.
3. Add the onions,carrot and smoked chunks to the casserole. Cook over medium heat for 15-20 min, topping up the water as and when you need to, to a similar level it started at and to meld the flavors.
4. Preheat the oven to 180°C.
5. Pour soup into the pots and cover with a piece of puff pastry, rolled out not too thin.
6. Bake for 15 min, reduce the temperature to 150° C and cook 10 min extra. Cool a bit. Serve with freshly chopped parsley.