Pea soup with smoked ribs and sausage

If you have never made pea soup with any smoked meats, you should definitely try it. This soup has a very bright taste and, perhaps, it is even tastier than the traditional one cooked in meat broth. From smoked meats for soup you can take:

1. Smoked pork ribs.
2. Pork belly.
3. Smoked sausage.
4. Smoked chicken.
5. Hunting sausages (sausages);
6. Pork knuckle.

For soups made with ribs, brisket, shanks, or chicken, I usually don’t make a special meat broth. It turns out quite rich and without meat. But it is better (in my opinion) to use sausage and frankfurters as an aromatic and tasty addition to the classic bone broth with meat.

Description of preparation:

This is a simple recipe for making pea and smoked sausage soup.
It is worth noting that first of all you need to prepare the peas. To do this, soak it in cold water for several hours. Then cook the peas and potatoes in salted water, add to them the frying of carrots, onions, smoked sausage and bacon. At the very end, add chopped herbs. For richness, before drinking, you need to leave the soup covered for 10-15 minutes. Good luck! Purpose: For lunch Main ingredient: Meat / Vegetables / Legumes / Peas / Offal / Sausage / Smoked sausage Dish: Soups / Smoked dishes

Method of cooking in a slow cooker

The peculiarity of the pea soup, which the hostess cooked in a slow cooker, is that all the vegetables retain the integrity of their cutting, while the peas are well boiled.

There are many ways to prepare this dish in a slow cooker. Some housewives add processed cheese, animal cream or tomato sauce (paste) to it.

Let's consider the classic version of soup with smoked sausage and peas, on the basis of which every housewife can create her own masterpiece.

In the process of preparing 3-3.5 liters of water, the following ingredients will be used:

• 300 g of your favorite smoked sausage;
• 2 multi-cups peas;
• 300 g potato tubers;
• 150 g onions;
• 150 g carrots;
• 35-40 ml vegetable oil;
• salt and spices to taste.

To ensure the most intense taste of the dish, the soup will simmer for 2 hours in the “Stew” mode, and the total cooking time will be about 2.5-3 hours.

The nutritional and energy value of pea soup with sausages from a slow cooker will average 56.6 kcal/100 g.

How to cook pea soup with smoked sausage in a slow cooker:

1. Using the “Frying” or “Baking” option, fry the onions and carrots chopped into small cubes in a small amount of vegetable oil;
2. When the vegetables are fried, add cubes of smoked sausage to them and fry all together for a while. This technique will make the smoky taste of the finished dish more pronounced;
3. After the vegetables and sausage are fried, put the prepared washed peas and diced peeled potato tubers, salt and spices into a multi-pan;
4. Fill the contents of the multicooker with hot water in the required quantity and start the stewing program for 2 hours;
5. Before serving, the finished soup in a bowl can be sprinkled with chopped herbs and flavored with sour cream or cream.

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How to cook “Soup with peas and smoked sausage”

Let's prepare the necessary ingredients.

Pre-soak the peas in cold water for 1-2 hours, then boil in boiling water until tender.

Cut the potatoes into cubes and add to the pan with the almost cooked peas.

Cut the carrots into slices, chop the onion finely.

Let's prepare the frying. Fry onions and carrots in vegetable oil until golden, then add smoked sausage and bacon. Fry for a few more minutes.

Add the roast and Italian herbs to the soup, stir and cook for another 5-7 minutes over low heat. If necessary, add additional salt. Remove the soup from the heat.

Sprinkle the finished soup with chopped herbs and serve. Bon appetit!

Pea soup with smoked sausage: quick and tasty

Pea soup is traditionally considered a favorite among both children and adults. It not only occupies a worthy place in the home menu, but is now included in the menu of any catering: from the most seedy canteen to a respectable restaurant. The smokedness gives this hot first course a special taste and aroma. But if using smoked ham or smoked ribs takes some time from the housewife, then regular smoked sausage will help save it. Therefore, the simplest and most affordable dish can confidently be called pea soup with smoked sausage.

Of course, using smoked meat will make the soup not as fatty as a recipe with sausage (after all, any smoked sausage must contain lard or lard). If you care about healthy nutrition for your family, then choose a recipe with bacon or balyk, and the soup will literally become dietary, which means that even preschoolers can be fed with it (saltness and smoked foods are contraindicated for a child’s delicate stomach). Another definite “plus” of sausage soup is the speed of preparation. It will be enough for the sausage to simmer for about 20 minutes, and the wonderful aromatic broth is ready.

To quickly cook pea soup with smoked sausage for about 8 servings, take the following set of products:

• split peas - 200 g (almost a full glass);
• smoked/semi-smoked sausage (bacon or brisket) - 200 grams;
• potatoes - 3 medium tubers;
• carrots - 1 pc.;
• onion - 1 head;
• any vegetable oil (preferably olive or rapeseed) - 3 tbsp. spoons;
• white bread for making croutons or croutons - 200 g;
• butter - 50 g (for making croutons);
• sour cream - optional;
• salt - to taste;
• spices - any;
• any greens that are available.

The choice of products may vary: some prefer the bright yellow color of the soup without greens, some make croutons, and others prefer to dry small crackers so that they crunch while eating. Each housewife has her own special recipe, which allows her dish to stand out among others. After all, it is very pleasant to hear cherished words from friends or relatives that only your soup cannot be compared with a dish from the most expensive restaurant.

Preparing sausage soup will take you 30 minutes (not counting the time it takes for the peas to soak and cook).

1. Take shelled (that is, peeled from the pods) peas, clean them of debris and unripe green grains, rinse and leave in cold water for 2 hours. True, practice shows that peas are different from peas. There are raw materials that do not need to be soaked, but just boil for 30 minutes; there are also peas that need to be left to soak overnight. This means that the preparation time for peas is determined experimentally.
2. Next, the peas need to be cooked either until half cooked or until a homogeneous mass is obtained. If your household prefers soup with peas, then you should not boil it to a puree. If you are going to feed your family with pureed pea soup, then you should resort to using a blender.
3. Place the resulting mass in a saucepan with hot water (about 2 liters) and continue to cook over low heat.
4. Wash and peel the potatoes, cut into cubes or strips, place in a pan with the pea mixture and cook for 10 minutes.
5. While the potatoes are cooking, peel the onion, chop finely and fry in a frying pan until a delicate golden color appears.
6. Peel the carrots, grate them coarsely or cut them into slices, and then add to the onion to stew. Next, put all the contents of the pan into the pan.
7. Finally, cut the smoked sausage into strips and also put it in the pan where the soup is being cooked. There is a recipe that also calls for frying sausage. But, as a rule, smoked sausage is already quite fatty, so you can put it in the first course without frying it in a frying pan.
8. Let the first dish simmer for another five minutes so that all the salt from the sausage remains in the broth, then you will need to add salt and spices as needed.
9. At the same time, cut the bread into small pieces and fry in butter until crispy. You can use a recipe where the bread is cut very finely and dried in the oven. Such croutons in the soup will not get soggy right away, allowing those who like to crunch and enjoy this process to the fullest.
10. After turning off the heat under the pan, let the dish steep for a few more minutes, then serve the pea soup with smoked sausage on the table with sour cream, croutons and chopped herbs.

If there is no smoked sausage in the refrigerator, you can get by with regular sausage. In this case, of course, you will have to fry it, preferably until golden brown, so that the soup acquires a richer meat aroma and taste. The tastiest dish may seem to be pea soup with hunting sausages. This recipe is often used by those housewives whose husbands like to drink beer and eat spicy sausages with a pronounced garlic taste. Then the soup will acquire a faint taste of garlic, and this is not an acquired taste. Whatever recipe you prefer, pea soup will always be received with a bang by those at home.

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Making pea soup in a slow cooker

In order to cook pea soup with smoked sausage in a slow cooker, the first step is to soak the washed peas in hot water for about an hour. While the peas are taking a hot bath, you need to prepare the vegetables: chop the onion (everyone cuts it in the way that is most convenient, but neat small cubes work best), grate or finely chop the carrots. All this is thrown into a multicooker bowl pre-greased with vegetable oil and set to the “Frying” mode.

While the vegetables are rising, it’s time to chop the smoked sausage and immediately add it to the vegetables (the multicooker lid remains open).

The next step is to peel and cut the potatoes, and then, along with the soaked peas, add them to the bowl and cover with water. There should be quite a lot of water: about four-fifths of the volume of the entire bowl. Now – add salt, pepper, add other spices to taste (but not dried herbs!) and, closing the multicooker lid, select the “Stew” mode and the time period of one hour, and then press “Start”.

The slow cooker timer will count down the minutes remaining until the soup is ready, and when there are 15 minutes left until it is ready, you can open the lid and add the herbs (whether dried or not). When the beep sounds, the multicooker will automatically switch to warming mode - and the soup will remain hot until you decide it’s time to have lunch.

Although you are unlikely to wait, because there is nothing tastier than fresh, aromatic pea soup with smoked sausage.

Step-by-step cooking recipe

Place the peas and pork in the pan. Pour 1.5-2 liters of water and put on fire. Bring to a boil, skim off foam constantly. Then reduce the heat and simmer for 50 minutes, stirring the broth occasionally.

Wash the vegetables, peel them, cut them into cubes. Add vegetables to soup and simmer for 30 minutes.

Remove the pork from the broth, cut into cubes, and set aside for now.

Puree the soup with a blender. Add diced sausage and meat to the soup. Return to heat for another 15 minutes.

Source

Nutritional and energy value: