Simple Pea Soup

Cover the dried peas with hot water and leave them to soak for at least 4 hours.

After soaking, drain the water and rinse the peas well.

Transfer the soaked peas to a large pot. Cut the ribs into pieces and add them to the pot.

Pour in enough water to fully cover the peas and ribs. Place the pot on the stove and bring to a boil.

If foam forms on the surface, remove it. Season with salt, add the bay leaf and black peppercorns.

Cook until the peas are soft, about 1 hour.

While the soup is cooking, prepare the sauté: peel and chop the onion and carrot.

Heat a little oil in a pan and sauté the onion and carrot until the onion is golden and the carrot is soft. Set aside.

Peel the potatoes and cut them into cubes.

After about 1 hour of cooking, remove the ribs from the soup and add the potatoes. Cook for 20 minutes.

Add the sautéed vegetables to the pot. Cook for 10 minutes.

Let the ribs cool slightly, remove the meat from the bones, and return the meat to the soup.

Chop the fresh herbs and add them at the very end.

Taste the soup and adjust seasoning if needed.

Serve hot, optionally with sour cream.