Pea soup is a common dish in all countries and peoples. Traditionally it is made from pork or beef ribs, both raw and smoked. As a meat base, you can take any smoked meats that are sold in stores, as well as on the market. In general, of course, you can cook from various meat products that you have on hand. Preparing the dish is very simple. All you need is desire, the necessary ingredients and basic skills. We have selected simple recipes for you to prepare a delicious dish. We recommend choosing smoked meats that are not too fatty.
Follow our advice: • Pre-soak the legumes in water, but no longer than 12 hours, otherwise they may turn sour • Salt the dish only at the end of cooking
How to cook pea soup with smoked ribs - 15 varieties
- Pea soup with smoked pork ribs
- Pea soup with smoked meats and green peas
- Pea soup with smoked meats
- Pea soup with smoked ribs and melted cheese
- Pea soup with smoked meats and pickled vegetables
- Pea soup with smoked meats and mushrooms
- Dutch pea soup
- Pea soup with smoked ribs and delicious croutons
- Danish pea soup with smoked ribs
- Polish pea soup with sausages and cabbage
- Pea soup with smoked ribs and cheese
- Pea soup with chicken and smoked ribs
- Smoked pea soup with two types of peas
- Pea soup with smoked meats and ginger
- Pea soup with cream
Video on how to cook soup with smoked ribs in a slow cooker
Pea soup can also be cooked in a slow cooker; if you have such a helper in the kitchen, then see how this can be done.
At the Tasty Kitchen you can prepare delicious recipes: How to cook a combined meat hodgepodge Cooking real Ukrainian borscht with lard and garlic, recipe with photos Recipe for aromatic rich borscht from pickled beets
Pea soup with smoked pork ribs
Classic pea soup. Healthy, appetizing and very, very tasty!
Ingredients:
- peas – 1 tbsp.
- smoked pork ribs – 400 gr.
- potatoes - 1 pc.
- onion – 1 pc.
- carrots – 1 pc.
- parsley – 1 bunch
- Bay leaf
- crackers
- black pepper
- salt.
Preparation:
Place peas and ribs in a pan of hot water.
Chop the onion and carrots and fry in a small amount of oil.
Cut the potatoes into pieces and place them in the pan when the peas are already soft.
Cook for 15 minutes and add the roast.
Add spices, herbs and boil a little.
Serve with croutons.
Pea soup with ribs “Classic”
This is the recipe our grandmothers and great-grandmothers used to cook with. It's time to prepare the traditional soup for us.
Ingredients:
- Dried peas - 1 cup
- Pork ribs – 400 grams
- Carrot - 1 piece
- Onion - 1 piece
- Potatoes – 3 pieces
- Water - 2 liters
- Bay leaf - 1 piece
- Salt, pepper - to taste
Preparation:
- Soak the peas for one hour. Boil the ribs until the water boils, remove, drain the first broth, fill the ribs with water again and cook for an hour.
- Cut the potatoes into cubes, cut the onion into small pieces, and finely chop the carrots into strips. Remove the meat and strain the broth.
- Place peas in this broth and cook for an hour. Next, add potatoes to the peas and cook for 20 minutes. We make frying from onions and carrots.
- Separate the meat from the bones. To the finished peas and potatoes add roasted meat, bay leaves, salt and pepper. Cook for another five minutes - the soup is ready.
Instead of water, you can use ready-made broth. Raw ribs can be replaced with smoked ones, then the taste of the dish will be brighter. In addition to ribs, any smoked meats that are on hand are welcome in the soup.
Pea soup with smoked meats and green peas
Pea soup - puree with smoked meats is very tasty in itself. And if you refresh it with green peas and add herbs, it will become amazingly tasty.
Ingredients:
- smoked ribs - 500 g
- dry peas – 1 cup
- frozen green peas -100 g
- potatoes - 5 pcs.
- onion - 1 pc.
- carrots - 1 pc.
- butter 70 g
- curry
- parsley
- salt
- pepper.
Preparation:
Rinse the peas thoroughly, cover with warm water and leave overnight.
Cut the pork ribs into pieces, add water and boil for 10 minutes. Drain the water and refill with new water. This way you can get rid of the dye used to tint the ribs.
Remove the ribs. Place peas in a saucepan.
Chop the potatoes and place them in a saucepan half an hour before the peas are ready.
Chop the onion and carrots and fry in oil with the addition of curry.
When the potatoes become soft, add the fried potatoes to the soup and simmer for 5 minutes.
Boil frozen green peas in a separate bowl. Use a colander to remove the liquid.
Remove all vegetables and peas from the soup and puree. Dilute with broth, add spices and green peas.
Boil a little and pour into plates. Place a rib in each serving and add herbs.
For this soup, we recommend choosing bright yellow peas.
Correct selection of ingredients
For the presented soup, split peas are usually used. Working with him is not easy, because sometimes you have to do everything “by eye”. This depends on many reasons: the quality of the legumes, their moisture content and production time. How can you do the first thing right and not make a mistake anywhere? It's best to start by studying the ingredients:
- Split yellow peas take longer to boil than other types. Therefore, it is recommended to soak it in advance (ideally overnight) in cold water. Then it should be washed and boiled either separately until half cooked, or in meat broth for an hour before adding the rest of the products.
- Split green peas cook much faster and do not require pre-soaking. This type of legume will need to be washed in several waters and added to boiling broth half an hour before adding other ingredients.
- Fresh peas boil very quickly, which means they need to be added in the middle of the process, when the vegetables and meat are half cooked.
- Canned peas - used for quick soups, which, although not very similar to classic pea soups, are made in a matter of minutes.
- Smoked ribs - creating such a product at home is almost impossible. Therefore, you will have to buy it. This means you will need to pay close attention to the quality of the product. It is recommended that you only buy ribs from a reputable store or supermarket.
- The remaining ingredients - traditionally in the recipe for pea soups with smoked meats include roasted roots, potatoes, herbs and a variety of spices. But you can cook this first thing in a saucepan, slow cooker, oven or microwave.
Pea soup with smoked meats
This meat and pea soup will not leave anyone at the table hungry. Very filling and tasty.
Ingredients:
- smoked ribs – 500g
- smoked sausages - 4 pcs.
- split peas - 1 cup
- potatoes - 1kg
- carrots - 1 pc.
- onion - 1 pc.
- frying oil
- pepper
- greenery
- salt.
Preparation:
Put the peas to cook.
Cut potatoes and smoked sausages into cubes.
After 40 minutes, add the potatoes to the peas. Cook for 15 minutes.
Chop onions and carrots, fry with the addition of sausages. Place the roast into the soup.
Next send the smoked ribs. Boil a little. Add spices.
When serving, sprinkle with chopped herbs.
Pea soup with ribs “Male”
There are a minimum of ingredients, and the soup turns out tasty, satisfying and aromatic. These are the basic principles of men's cooking.
Ingredients:
- Dry peas - 600 grams
- Smoked pork ribs – 500 grams
- Onion - 2 pieces
- Carrot - 1 piece
- Garlic – 2 cloves
- Dry hot pepper - 1 piece
- Dried cilantro, stems – 2 pieces
- Salt, pepper - to taste
Preparation:
- The peas should cook for a total of one and a half hours.
- During its preparation we will add ingredients to it.
- After an hour of cooking, add cilantro and pepper to it.
- Let's make a frying of chopped vegetables: onions, carrots, garlic. Add the ribs to the vegetables during frying; they should warm up and release juice and flavor to the vegetables.
- Combine the peas with the roast, salt and pepper to taste. We test the readiness of the peas; if they are boiled, it’s time to remove the soup from the heat.
Pea soup with smoked ribs and melted cheese
Budget-friendly and easy-to-prepare soup. It has an exceptional and delicate taste. Be sure to prepare!
Ingredients:
- smoked ribs – 500 g
- dried peas - 1 cup
- onion – 1 pc.
- potatoes – 3 pcs.
- carrots – 2 pcs.
- celery root
- parsley root
- processed cheese – 100 g
- ketchup - 1 tbsp. l.
- salt
- black peppercorns
- Bay leaf
- frying oil
- garlic -5 cloves
- greenery.
Preparation:
Wash the peas well and soak for 3 hours in cold water.
Soaking peas allows the peas not to boil, but to keep their shape.
Chop the celery and parsley roots, as well as the garlic into small cubes. Fry the roots with garlic and peppercorns in oil in a saucepan. Add strained peas to them. Pour water and cook until the peas are ready.
While the peas are cooking, prepare all the other ingredients: cut the onion, carrots and potatoes into pieces.
Fry the onion in a frying pan, add carrots, then ketchup. Leave on the fire for about five minutes and transfer the roast to a plate.
Fry the ribs cut into pieces in a frying pan.
When the peas are almost done, add the potatoes and cook until they are soft. Pour in the roast and place the ribs in the soup.
Bring to a boil and add melted cheese. Stir and let the cheese melt.
Salt the soup, add herbs. Serve with croutons.
Step-by-step recipe for pea soup with smoked ribs
Kitchen appliances: pot, frying pan, oven.
Ingredients
| Smoked ribs | 0.50 kg |
| Potato | 0.80 kg |
| Carrot | 2 pcs. |
| Peas | 300 g |
| Onion | 1 PC. |
| Bay leaf | 2 pcs. |
| Salt | taste |
| Greenery | For decoration |
| Pepper | taste |
| Peppercorns | 8 pcs. |
| Sunflower oil | 30 g |
| White loaf | optional |
| Water | 3.5 l |
- It is advisable to pre-soak the peas, preferably overnight. Then it will cook faster. I try to use yellow split (halved) peas - for some reason they seem tastier to me. We wash the peas and place them in cold water so that there is 5 centimeters of water above them (peas absorb a lot of liquid).
- It is preferable to take yesterday's loaf.
How to cook pea soup with smoked ribs
- Rinse pre-soaked peas (300 grams) with cold water.
- Pour 3.5 liters of water into the pan. We put peas there. Place the pan on the fire, closing the lid. The peas, if they have been soaked, will cook for about 20 minutes. During this time, do not forget to periodically remove the resulting foam.
- Peel 0.80 kg of potatoes and cut them into small cubes.
- We cut the onion into cubes, but not the smallest ones.
- Cut 2 carrots into small thin cubes.
- Heat 30 g of sunflower oil in a frying pan and add onion.
- Sprinkle the onion with black pepper. Stir so that the onion does not fry too much.
- Once the onion has softened, add the carrots. Keep it on low heat.
- Cut 0.50 kg of smoked ribs into small pieces.
- Place the pieces of meat on the grill and simmer a little over the fire, stirring occasionally.
- When the peas are cooked in the pan (this will be visible, they will become soft), add the potatoes to them.
- Then salt the broth to taste. Add a couple of bay leaves.
- Add 8 peppercorns. We continue to cook.
- First cut half of the loaf into thin slices, and then cut them into small cubes.
- Place the bread cubes on a baking sheet and place in the oven to dry.
- When the potatoes in the soup are almost ready, add the fried ribs and cook for another 10 minutes.
- Finely chop the greens. Serve the soup, garnishing it in bowls with herbs and adding a few croutons.
Video recipe for pea soup with added smoked meats
In the video you can see in detail how to prepare pea soup with smoked ribs.
Pea soup with smoked meats and pickled vegetables
Have you ever tried pea pickle? Our soup, similar to pickle, has such a pleasant, spicy taste that it is impossible to tear yourself away from the meal. Surprise your loved ones too!
Ingredients:
- peas - 200 g
- smoked ribs - 5 pcs.
- potatoes - 1 pc.
- salted capers - 1 tbsp.
- lemon - 1 pc.
- gherkins - 5 pcs.
- pickled pepper - 1 pc.
- pickled garlic - 3 teeth.
- pickled oyster mushrooms - 2 tbsp.
- olive oil - 1 tbsp.
- tomato paste - 1 tbsp.
- salt.
Preparation:
Soak the peas in advance. Finely chop all pickled vegetables.
Chop the onion and carrots and fry in oil in a cauldron. Place washed peas and smoked ribs into it. Add water and cook for half an hour.
Chop the potatoes and mushrooms and place in a cauldron.
After 15 minutes, add pickled vegetables and tomato paste.
Boil for 5 minutes. Salt and add spices to taste.
Let it brew and treat your loved ones.
While cooking peas, it is important to add boiling water several times in small portions.
Cream soup with smoked ribs
If your household doesn’t like pea soup, then prepare it in another original way using a blender. The puree soup will appeal to both adults and small children.
Ingredients:
- Smoked pork ribs - 3-4 pcs.
- Split peas
- Carrots - 1 pc.
- Onion - 1 pc.
- Garlic - 3 cloves
- Salt
- Black pepper
- Bay leaf
- Greenery
Preparation:
Wash the peas, put them in vegetable or meat broth or water and let them boil. Remove foam. Cook for 10 minutes over low heat.
Chop the onion into cubes. Grate the carrots on a coarse grater and sauté together with the onions in a large amount of vegetable oil.
If you have a frying pan with low sides, then mix the chopped onions and carrots in a separate bowl before sautéing.
Add fried onions and carrots to peas. Once boiling, add smoked ribs and cook for 30 minutes.
After half an hour, remove the ribs and add salt and pepper. Grind the soup in a blender until pureed.
Chop the garlic, add to the puree soup and boil for a few more minutes with the addition of a bay leaf.
Then pour into plates, after removing the bay leaf from the pan, add smoked ribs and garnish with herbs.
Pea soup with smoked meats and mushrooms
This soup is especially good in cold winter. Warming and aromatic soup will charge you with energy for the whole day.
Ingredients:
- peas -200 g
- smoked ribs - 500 g
- smoked sausages - 150 g
- smoked bacon - 150 g
- champignons – 200 g
- potatoes - 3 pcs.
- onion - 1 pc.
- carrots - 1 pc.
- celery - 1 pc.
- salt
- pepper
- vegetable oil.
Preparation:
Soak the peas overnight. Rinse and cook with smoked ribs.
Cut smoked bacon and sausage, as well as potatoes into pieces and after 40 minutes add them to the cauldron with peas.
When the potatoes are almost ready, add sliced mushrooms to the soup.
Cut the onion, carrots and celery into cubes and fry in oil. Place the roast into the soup.
Boil a little. Add salt, spices and fresh herbs.
Recipe for pea soup with smoked ribs in a slow cooker
Cooking time: 2 hours. Number of servings: 6. Kitchen appliances: grater, multicooker.
Ingredients
| Smoked ribs | 0.40 kg |
| Potato | 0.40 kg |
| Carrot | 1 PC. |
| Peas | 1 stack |
| Onion | 1 PC. |
| Salt | taste |
| Pepper | optional |
| Water | 2.5 l |
Cooking pea soup in a slow cooker
- Finely chop the onion.
- Peel 0.40 kg of potatoes and cut into cubes.
- Grind the carrots using a grater.
- Cut smoked ribs weighing 0.40 kg into small slices.
- Place the ribs in the multicooker container.
- Add chopped onion.
- Add carrots.
- We wash a glass of peas and send it there.
- Add potato cubes.
- Don't forget to add salt to taste and, if desired, pepper.
- Pour in 2.5 liters of cold water.
- Now all that remains is to turn on the multicooker in the “quenching” mode for an hour and a half.
No further intervention in the process is required.
Video of making pea soup in a slow cooker
Video tutorial on how to cook pea soup with smoked ribs in a slow cooker.
Dutch pea soup
Did you know that the national symbol of Dutch winter cuisine is “snert”: a thick, warming, aromatic pea soup. Try it, you won’t regret it!
Ingredients:
- smoked pork ribs – 1kg
- bacon – 300 g
- leek – 3 pcs.3
- celery – 1 pc.
- carrots – 1 pc.
- smoked sausages – 300 g
- pepper
- salt.
Preparation:
Soak the peas overnight.
Pour water into a cauldron, throw in the ribs and bacon. Cook for 2.5 hours.
At this time, cut the leek into rings, the carrots into semicircles, and the celery into cubes.
Once the time is up, remove the ribs and bacon. Place washed peas and vegetables into the broth. Cook for 45 minutes.
Separate the meat from the ribs. Cut meat, bacon and smoked sausage into small pieces.
Add meat, bacon and sausage to the prepared peas.
Add some salt and pepper.
Snert is served with pieces of rye bread and Dutch smoked sausages, cut into a plate.
Dutch pea soup should be very thick: the spoon should stand.
Pea soup with ribs “Appetizing”
A very rich, meaty and satisfying soup, just what you need to feed tired men after work. Caring housewives definitely need to prepare it.
Ingredients:
- Green peas – 500 grams
- Raw pork ribs – 800 grams
- Smoked pork ribs – 200 grams
- Onion – 2 pieces
- Carrot – 1 piece
- Salce – 10 grams
- Garlic – 4 cloves
- Water – 3 liters
- Vegetable oil - for frying
- Greens - for serving
- Crackers - for serving
- Salt, pepper, bay leaf - to taste
Preparation:
- Pour boiling water over the peas for about half an hour. Put the water on the fire and wait for it to boil.
- The water has boiled - put the peas in it and cook for one hour. After an hour of waiting, put raw ribs, bay leaves into the soup, add salt and pepper, and cook for another 40 minutes.
- At this time, cut the smoked pork ribs into strips, and make a roast from the onions and carrots.
- We take the cooked ribs out of the soup and fry them there. Let the ribs cool and then cut them into small pieces.
- The roast has already been cooked in the soup for about 10 minutes - it’s time to add all types of ribs to the soup. Using a press, squeeze the lard and garlic into the soup. The dish is ready, serve with herbs and croutons.
Pea soup with smoked ribs and delicious croutons
Everything in this recipe turns out delicious: the soup and the garlic croutons. See for yourself!
Ingredients:
- peas - 1 tbsp.
- smoked ribs - 300 g
- pork ribs - 300 g
- potatoes - 3 pcs.
- carrots - 1 pc.
- onion - 1 pc.
- greenery
- black peppercorns
- allspice peas
- salt.
- For crackers:
- vegetable oil – 6 tbsp. l.
- loaf – 1 pc.
- garlic – 4 cloves.
Preparation:
Soak the peas overnight.
Cut smoked and pork ribs into pieces and place in boiling water. Cook for 30 minutes and add washed peas. Cook for 40 minutes.
Cut the potatoes into pieces and add to the peas. Cook for 15 minutes.
Chop the onion and carrots and fry in oil. Place the roast into the pan.
Boil for minutes. Add spices and herbs.
When cooking peas, add a little vegetable oil or butter to the pan: the peas will cook much faster.
Pea soup with smoked ribs and soaking
The recipe is perfect for those who like delicious, uncomplicated dishes. The first dish is rich in flavor, and the croutons will bring aesthetic pleasure.
Ingredients:
- Smoked ribs - half a kilo
- Dry peas two hundred fifty g
- Carrots - two pieces
- Five medium potatoes
- bulb
- loaf
- Dill
1. Soak the peas for several hours or overnight. Place in a five-liter saucepan, add water, and cook.
2. Cut the potatoes into not too small pieces.
3. Cut the carrots and onions into quarters of rings.
4. Heat sunflower oil in a frying pan and add onion. When it starts to brown, add carrots. Salt and pepper. Stir and leave to simmer over low heat.
5. Meanwhile, cut the smoked ribs into elongated small pieces.
6. Place the smoked meats in a frying pan. Stir for 3 minutes and remove everything from heat.
7. Meanwhile, the peas are almost ready. Add salt and peppercorns, as well as two bay leaves to the pan. 8. Take a loaf, preferably fresh from yesterday. Cut it into medium-sized cubes and put it in the oven for a couple of minutes.
9. Transfer the contents of the frying pan into a saucepan. Cook for 30 minutes.
10. Serve, sprinkled with golden brown croutons.
Danish pea soup with smoked ribs
Rich, incredibly tasty and nutritious pea soup!
Ingredients:
- dried peas – 300 g
- smoked pork ribs – 300 g
- celery – 2 stalks
- onion – 1 pc.
- carrots – 2 pcs.
- potatoes – 5 pcs.
- dill
- thyme
- salt.
Preparation:
Soak the peas overnight. Cook for one hour.
Add diced potatoes. Add salt and add water if necessary.
Cut the carrots into slices, celery and onion into cubes. Fry the vegetables in a frying pan and add to the soup when the potatoes are almost ready.
Add chopped herbs and bring to a boil.
Serve hot.
If you need to cook the soup faster, heat the pre-soaked peas in a frying pan for 15 minutes.
Pea soup with ribs “Garlic”
Many housewives do not know what to do with the young garlic shoots, they marinate them, make a paste... And there is a recipe for this wonderful soup, where the garlic shoots are not the main, but very important ingredient.
Ingredients:
- Dried peas - 1 kilogram
- Smoked ribs - 500 grams
- Garlic pods - 200 grams
- Carrot – 1 piece
- Bay leaf - 3 pieces
- Cilantro - 1 bunch
- Dill - 1 bunch
- Water - 6 liters
- Salt, pepper, chili pepper, red pepper - to taste
Preparation:
- Soak the peas overnight.
- Place the ribs and peas in cold water and cook for two hours.
- Half an hour before it’s ready, add chopped garlic arrows, cilantro, dill, grated carrots, bay leaves, salt and all types of pepper into the soup.
- Let the soup sit for an hour. Ready!
Polish pea soup with sausages and cabbage
Be sure to try the new taste of pea soup that you have known since childhood.
Ingredients:
- peas - 200 g
- smoked ribs – 300 g
- celery – 1 pc.
- carrots – 1 pc.
- cabbage – 300 g
- onion – 1 pc.
- garlic – 2 cloves
- frying oil
- pepper
- paprika
- salt.
Preparation:
Soak the peas overnight. Cut the ribs into pieces.
Cook washed peas and ribs for 40 minutes. Remove the ribs and separate the meat from the bones. Cut into pieces.
Cut the onion and celery into cubes, grate the carrots. Fry the vegetables in oil and place in a saucepan.
Shred the cabbage and add to the soup. Let it boil and add chopped garlic.
Add salt, pepper, and a teaspoon of paprika.
Boil. Serve sprinkled with chopped herbs.
Pea soup with ribs “Mushroom Picker’s Lunch”
For those who are not ready to give up their favorite mushrooms in soups, this recipe will definitely suit their taste. Undoubtedly, the dish deserves special attention, because it can replace your favorite mushroom mushroom in the everyday menu.
Ingredients:
- Dried peas - 200 grams
- Pork ribs - 350 grams
- Dried mushrooms - 20 grams
- Onion - 1 piece
- Carrot - 1 piece
- Potatoes - 2 pieces
- Water - 2.5 liters
- Vegetable oil - for frying
- Spices - to taste
- Sour cream - for serving
- Dill - for serving
Preparation:
- Soak the peas and mushrooms in boiling water for 40 minutes.
- At this time, bring the water to a boil and add the chopped potatoes. Add peas and mushrooms to the potatoes and let them cook for 40 minutes.
- Fry the pork ribs until golden brown.
- Using the fat that remains after the ribs, we will fry onions and carrots.
- We send the roast and ribs to the potatoes, peas and mushrooms. Taste it, add salt and add your favorite spices.
- All the ingredients are ready - it's time to set the table. Decorate each plate with sour cream and herbs.
- Dried mushrooms can be replaced with fresh or even canned ones. The taste will only become brighter from this.
Pea soup with smoked ribs and cheese
The unusual taste of this pea soup will appeal to both adults and children.
Ingredients:
- peas – 1 tbsp.
- smoked ribs – 300 g
- potatoes - 3 pcs.
- fresh red pepper - 1 pc.
- feta cheese – 200 g
- sour cream – 100 g
- dill
- salt.
Preparation:
Soak the peas overnight. Rinse and cook along with the chopped ribs.
After an hour, remove the ribs and separate the meat from the bones. Cut the meat into small pieces. Add chopped potatoes to the soup.
Grate the cheese. Cut the sweet pepper into strips.
When the potatoes are soft, add the bell peppers. A few minutes later - feta cheese and chopped dill. Boil for 5 minutes.
Serve with sour cream.
Pea soup with ribs “Turkish”
One of the ingredients in this soup originates from Turkey. This is, of course, chickpeas! Many “chickpea” dishes are borrowed from southern cuisine, and this recipe is no exception.
Ingredients:
- Dried peas - 1 cup
- Smoked pork ribs – 8 pieces
- Chickpeas - 1 glass
- Potatoes - 3 pieces
- Carrot - 1 piece
- Onion - 1 piece
- Greens - 1 bunch
- Lavrushka - 1 piece
- Water - 2.5 liters
- Salt, pepper, turmeric - to taste
Preparation:
- Soak chickpeas and peas overnight. Place chickpeas and peas in boiling water and cook for 25 minutes.
- Chop the potatoes and add them to the broth along with the pork ribs.
- Salt, pepper, add turmeric and bay leaf.
- We make frying from onions and carrots. Let's go to the soup.
- Cook the dish for another five minutes. Turn off the fire. Serve with greens.
Pea soup with chicken and smoked ribs
This soup is the best among all pea soups in terms of satiety and nutrition!
Ingredients:
- chicken breast – 300 g
- peas - 200 g
- smoked ribs – 300 g
- carrots – 1 pc.
- onion – 1 pc.
- frying oil
- pepper
- salt.
Preparation:
Soak the peas overnight.
Boil the meat and smoked ribs. After half an hour, add the washed peas and cook until the peas are ready.
While the peas are cooking, fry them: chop the onion and carrots and sauté in oil. Place the roast into the pan.
Boil for a few minutes. Add greens.
General cooking principles
The recipe for pea soup with smoked ribs will not be successful if it is prepared from low-quality ingredients. As for the main ingredient, split peas are more suitable - they will cook faster, as they do not require additional soaking.
Sort out the peas, rinse, and cover with cold water. Next, it is cooked for about an hour over low heat.
You can use lamb, beef or pork ribs .
They are laid out on a board and separated from each other. Of course, step-by-step preparation is not complete without the classic set of vegetables - onions and carrots. They are cleaned and crushed in any way. Then fry in oil until soft. Add the ribs and fry together a little until the characteristic smoked aroma spreads throughout the kitchen. Here are the general principles of how to prepare pea soup with smoked ribs, the recipes for which vary widely.
The first course is served with crackers, preferably homemade, from a white loaf.
Smoked pea soup with two types of peas
The familiar pea flavor becomes more savory when you add green peas. Try it!
Ingredients:
- dry dry peas - 1 cup
- fresh green peas - 1 cup
- “Hunter” sausages – 4 pcs.
- smoked ribs – 200 g
- potatoes - 4 pcs.
- onion - 1 pc.
- carrots - 1 pc.
- frying oil
- allspice - 2 peas
- salt.
Preparation:
Soak the peas overnight.
In the morning, wash the peas and cook along with the chopped ribs.
While the peas are cooking, prepare all the vegetables: cut the potatoes into pieces, grate the carrots, chop the onion.
After 30 minutes, add the potatoes to the pan.
Remove the ribs from the pan, separate the meat from the bones, chop finely and return to the soup.
Make a fry of onions and carrots. Add it to the soup when the potatoes are almost cooked. After a few minutes, add green peas to the soup.
Boil for a couple of minutes. Let the soup brew.
With added lard
A very interesting version of pea soup with smoked ribs. The recipe is supplemented with lard, which makes the dish very satisfying. Preparing the soup is just as simple and from available products:
- 250 g of smoked ribs, meat on the bone;
- a piece of smoked lard;
- a glass of peas;
- half a kilo of potatoes;
- two onions;
- carrot;
- pepper, salt, bay leaf.
Approximately three liters of water is required. The ribs and meat are washed, dried on a paper towel, placed in a saucepan and poured in water. After boiling, they begin to skim off the foam, which will certainly appear during the cooking process. The peas are sorted and washed and sent to the meat along with the bay leaf.
The lard is cut into cubes and fried . Peeled carrots are grated, onions are chopped, potatoes are cut into large cubes. The carrots and onions are added to the lard and cooked for five minutes. An hour later, take the bay leaf and meat out of the pan and add the potatoes. The meat is separated from the bones. After boiling the potatoes for twenty minutes, add pieces of meat and fried vegetables. Season with pepper and salt. Sprinkle with herbs and turn off the stove. Usually served with crackers.
Pea soup with smoked meats and ginger
An ideal soup for a winter lunch. The smoky aroma and spicy ginger flavor are delicious!
Ingredients:
- yellow peas – 300 g
- smoked ribs - 600 g
- onion - 1 pc.
- carrots - 1 pc.
- celery - 1 pc.
- potatoes – 3 pcs.
- ginger - 50 g
- garlic – 2 cloves
- peppercorns 10
- allspice
- chilli
- corn oil - 2 tbsp. l.
- salt.
Preparation:
Soak the peas for 2 hours. Rinse and cook until the peas are cooked through. Do not add salt.
Prepare the vegetables: chop the potatoes coarsely, chop the onion, garlic and carrots, peel and finely chop the ginger.
Fry the onion with the gradual addition of carrots and ginger.
When the peas are boiled, remove the meat and cut into small pieces. Return to soup.
Add potatoes to soup and cook until tender. Add salt and fry with onions, carrots and ginger.
Add spices and boil for a few more minutes.
Let the soup brew. Serve with croutons.
How to cook Pea Soup with Pork Ribs
1. Wash the ribs and place them in water. You can add salt and bay leaf - do everything you do with the broth.
2. When the meat is cooked, remove the ribs and add well-washed and pre-soaked peas to the broth. Cook until done.
3. Now add the remaining ingredients to the already thick and aromatic broth - potatoes, onions and carrots. Salt and pepper to taste. Cook over low heat until the potatoes are ready.
4. That's it! Serve with ribs and white croutons. Bon appetit!
Pea soup with smoked ribs, garlic and butter
This soup cannot be called low-calorie, but it is very filling and nutritious, so it is perfect for cooking in the winter.
Ingredients:
- Smoked ribs – 300 gr
- Potatoes - 4 pcs.
- Peas - 250 gr
- Carrots - 1 pc.
- Onion - 1 pc.
- Garlic - 1 clove
- Butter
- Salt, pepper, bay leaf
Preparation:
Place pre-soaked peas and chopped ribs into a pan. Fill the contents of the pan with water and cook until the peas are ready.
Finely chop the onion and grate the carrots on a coarse grater. Grind the garlic on a fine grater.
Add diced potatoes to the soup. While the potatoes are boiling in vegetable oil, you need to fry the onions and carrots. When the potatoes are ready, place the roast in a saucepan, add a piece of butter, grated garlic and herbs. Add salt and pepper to taste. Let it brew for 5 minutes and pour into plates.
Pea soup with smoked ribs and mushrooms
If you want to pamper yourself with delicious, tasty and at the same time healthy food, then be sure to prepare this soup. The tenderness of mushrooms, the piquancy of smoked meats, the light consistency of the soup - this soup will rightfully become a favorite in your family.
Ingredients:
- Peas - 300 gr
- Smoked ribs – 400 gr
- Potatoes - 2 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Canned mushrooms -
- Butter for frying
Preparation:
Pre-soak the peas
Pour water into the pan and let it boil. Cut the potatoes into large cubes and place in the pan along with the peas and smoked ribs.
Wash the mushrooms and boil for 10 minutes, then finely chop and fry in butter until golden brown.
Cut the onion into cubes, grate the carrots on a fine grater. Sauté in butter, then add to the pan and let simmer for 2 minutes. Then remove the smoked meats and drain the broth through a colander into an empty pan.
Using a blender, puree the contents of the pan. Pour the broth back into the puree, add smoked ribs and mushrooms. Add salt to taste.
Pea soup with smoked ribs and cream
All the richness and brightness of the taste of smoked ribs will be smoothed out by the tenderness and softness of the cream. This soup will truly be a godsend for true gourmets.
Ingredients:
- Meat - 300 gr
- Smoked ribs – 200 gr
- Peas - 1 cup
- Onion - 1 pc.
- Carrots - 2 pcs.
- Potatoes - 2 pcs.
- Cream - 100 gr
- Spices
Preparation:
Soak the peas in water for an hour, then rinse and put on fire.
Cut the meat and ribs into medium pieces and place in a pan.
Finely chop the onion, grate the carrots on a coarse grater and sauté in oil.
Place the diced potatoes in a saucepan and cook for 15 minutes, then add the sautéed vegetables and chopped meat and cook until tender.
Using a blender, puree the soup until smooth, gradually pouring cream into the pan. Add spices to taste. Let sit for a while and pour into plates.
Pea cream soup with smoked pork ribs
The light and pleasant consistency of the cream soup will be decorated with crunchy croutons from Borodino bread with a pleasant bitterness. A wonderful recipe for a hearty lunch.
Ingredients:
- Smoked pork ribs – 500 gr
- Raw potatoes - 6 pcs.
- Boiled potatoes - 1 pc.
- Onion - 1 pc.
- Carrots - 1 pc.
- Broth - 2.5 liters
- Peas - 300 gr
- Vegetable oil - 200 gr
- Garlic - 1 clove
- For croutons:
- Borodino bread - 3 pieces
- sprig of thyme
- Garlic - 1 clove
- Olive oil - 2 tbsp
- Parsley
Preparation:
Peel and chop the vegetables as desired, then fry in vegetable oil with the addition of smoked meats until golden brown. Add peas and add chicken broth, bring to a boil. Cook until the peas are completely cooked.
While the soup base is cooking, chop the onion and carrots into small cubes and sauté in vegetable oil.
Cut Borodino bread into small cubes, cutting off the crusts. Finely chop the garlic and pick the thyme with your hands. Place the ingredients in a tray, mix and add olive oil. Dry the croutons in the oven at 120 Cº until golden brown.
Remove the ribs from the soup and puree in a blender.
After chopping, strain the soup, as there may be small bones left.
Grind the meat from the ribs. Cut the boiled potatoes into cubes. Add sautéed vegetables, meat and diced potatoes to the pan, bring to a boil, add salt and pepper.
Pour the soup into bowls, garnish with croutons, parsley and olive oil.
