How to make pea soup with smoked ribs

With just a glass of peas and a little smoked ribs, you can serve the soup until you get bored. But cooking quickly does not work, since it will have to be soaked for several hours to quickly and easily digest. The beauty of this bean is that the taste goes well with smoked meats.

Soak the peas in the evening. Cook until tender in the recommended amount of broth or water (during this time, fry the vegetables and chop the smoked ribs). Separate the boiled meat from the seeds, cut and add to the liquid along with the vegetables. If you are making mashed soup, put the meat after chopping the beans.

Preparation for cooking

If you cook solely in water, pour 400 ml of liquid per serving. This is taking into account the fact that the part will boil away. If the soup is prepared with the addition of meat broth, pour a small amount of water to cook peas, and after 40 minutes, enter the broth and add the fried vegetables.

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Soak peas in cool water for 6-8 hours. In this form, it will cook quickly and efficiently. Peeled and chopped potatoes put in 20-25 minutes after peas.

Pre-chop vegetables or grate. Sauté on low heat until golden brown, as usual. A piece of butter added to the pan will make the soup more tender.

Put the vegetables in the broth when the peas and potatoes are cooked. Smoked ribs, cut into small pieces, quickly fry and immediately send into the liquid. You can still throw fresh herbs and crackers or do without them.

How much to cook

Rinse the peas after soaking, fill with fresh water, put on a small fire, so it will turn out soft and tasty. Enough 40 minutes for complete readiness. If you cook a dry vegetable, it will take 1.5 or 2 hours.

Add vegetables when the main component is soft, but still not boiled, after about 25 minutes. Smoked meats put 5-10 minutes before the end of cooking. They will saturate the dish with aroma, but will not be digested.

Calorie content

To determine the energy value of rich pea soup with smoked ribs, use the calorie table.

Food Characteristics:

Classic recipe

For lunch, cook pea soup with smoked, with a piquant taste, which is prepared in different countries and is considered a classic. The dish is special.

• 180-200 g whole peas;
• 1 kg of beef meat;
• 0.3 kg of pork ribs (hot smoked);
• 4 l of water;
• 3 potato tubers;
• 40-45 g butter;
• 2 onions;
• 40 g tomato paste or 2 fresh tomatoes;
• 1-2 carrots;
• black pepper peas.

1. Pour the peas, leave overnight.
2. Rinse well a piece of beef, chop coarsely and add water. Put the pan with meat on maximum heat, toss 2-3 pinches of salt, peppercorns. After boiling, remove the foam, continue cooking over low heat.
3. Remove the meat after an hour, strain the broth if necessary in another pan. Put peas, after 25 minutes potatoes.
4. In butter, brown the onion. Put pasta or grated (without skin) tomatoes on it. Fry all together for 5 minutes, then add the grated carrots, continue for another 5 minutes.
5. If potatoes and beans are cooked, put the vegetable fry in the broth. Cut the ribs into small pieces, fry in a frying pan from the vegetables and send to the pan.
6. After boiling, turn off the stove. If necessary, salt and toss black pepper.
7. Leave on for 15 minutes to let the soup brew.

Before serving, put a little chopped fresh herbs in each serving.

Soup with smoked ribs, bacon and sausages

In the evening, soak peas, you can put boil in the same water. When soft, put salt, potatoes, carrots, onions and smoked meats.

• 0.5 kg smoked pork ribs;
• 0.2 kg of cooked smoked bacon;
• 0.2 kg of sausages;
• 200 g chopped peas;
• 600 g of potatoes;
• 150 g of onions;
• 150 g of fresh carrots;
• 2-3 pieces of bay leaf;
• black pepper to taste, vegetable oil, salt.

1. Pour ribs in a pan with water and put on low heat, cook for 15-20 minutes. Then remove, cool and cut the flesh from the seeds.
2. Rinse chopped peas, send to the broth. Cook for another half hour. At this time, chop the potatoes and put in the soup.
3. Cut the carrots into strips, onions, sausages and bacon into cubes.
4. In butter, brown the onions and carrots. Fry sausages and bacon in another skillet. Add vegetables and smoked meats to the broth.
5. The dish is ready when the beans are completely soft. At the end, toss the bay leaf and simmer for a few more minutes over low heat.

Pea cream soup with croutons

Serve the soup puree on the table hot, seasoning with fresh green dill. Cubes of fried white bread will help to emphasize the taste.

• 200 g (1 cup) peas;
• 0.6 l of meat broth;
• for frying butter;
• 150 g of onions;
• 0.3 kg smoked ribs;
• fresh dill.

1. Soak the peas for 6-7 hours. Then pour into the meat broth and cook until tender.
2. Fry chopped onion in butter until creamy.
3. When it becomes completely soft, combine with onion dressing and grind thoroughly with a blender until a homogeneous mass is formed. Add smoked meats to the cooked puree and boil over low heat for about 5 minutes.
4. Season the prepared soup with chopped fresh dill.
5. Cut white bread without crust into small cubes and fry, then lay it on a paper towel. Add crackers to each plate before serving. If there is no time to brown squares of white bread, you can serve ready-made crackers.

How to cook pea soup in a slow cooker

By the ratio of taste and ease of execution, this soup cooked in a slow cooker can become a champion. You need to act quickly: send vegetables and ribs into the bowl, fry, pour boiling water, pour peas.

• 200 g dry whole peas;
• 0.3 kg of smoked pork ribs;
• 120 g carrots;
• 80-90 g of onion;
• 60 g melted butter;
• freshly ground black pepper + coarse salt to taste.

1. Pour peas into a bowl, pour boiled water, leave for 7-8 hours.
2. Peel and finely chop the vegetables, onion with a knife, and carrots on a grater.
3. In a bowl of a multicooker, fry vegetables in oil, add slices of smoked meats, all together, still darken for 2-3 minutes.
4. Pour 2 liters of water to vegetables, add peas and cook, setting the program "Soup".
5. Turn off the multicooker, let stand, but do not open the lid.
6. Pouring pea soup, put in each plate smoked meats, a handful of fried crackers, sprinkle chopped dill on top.

Useful Tips

Culinary techniques for preparing rich, thick and tasty pea soup.

• You can also cook in ordinary water, but only when frying vegetables, it is necessary to put a piece of butter.
• To add density, you need to fill in a little soda, then the peas will fall apart in mashed potatoes. Also finely chopped potatoes provide this effect.
• If cooking on meat broth, add it when the peas are almost cooked.
• When the soup is cooked, turn off the stove, cover the pan with a tight lid. Let it stand for 15 minutes. This time is enough for the liquid to thicken, and the taste of smoked meat revealed.
• Pouring the first dish on plates, sprinkle with crackers, garnish with fresh herbs, and serve for dinner.
• You can spice up croutons with garlic or grind the cloves in a mortar with fresh herbs, and add directly to the soup.

Always soak the beans for several hours. Pour the meat on the bone with cold water in a saucepan, salt and cook for 60 minutes. Then lay the peas and cook for another 40 minutes. Next is the potato, and wait for the vegetables to boil. Remove the meat, chopped off the bone, grind and return to the broth. Then the turn of vegetable frying. Stew for 10 minutes over low heat, put smoked meats (hunting sausages, ribs, bacon) and after a couple of minutes turn off the stove. Everything, a hearty and tasty dinner at home is provided.

Watch the video: Split Pea Soup. Pea Soup With Smoked Ribs. How To Make Split Pit Pea Soup. TastyFastCookRO (November 2024).