Secrets of making pea soup with smoked ribs

How to cook pea soup correctly

Pea soup was known already in ancient times, and in Europe it took root only in the 17th century thanks to German cooks. Now there are several hundred recipes for preparing this tasty, nutritious and healthy dish, which in each country has acquired its own national characteristics. The Germans add smoked meats and sausage to pea soup, the Italians add Parmesan and dry wine, the Mongolians prepare this dish with tomato juice, and the Indians cook dal - pea soup in coconut milk with spices fried in oil. Peas, containing vegetable protein, amino acids, vitamins, minerals and trace elements, are indispensable in the home diet, especially if there are children in the family. Thick, aromatic pea soup, meat or lean, is perfect for lunch, so let’s talk about how to properly prepare this dish so that you can say “finger-licking good” about it.

Recipe with meatballs

Quite often, housewives have to devote a very short period of time to preparing lunch or dinner. In this regard, they often face problems, not knowing what to cook quickly and tasty. You can really make pea soup in very little time. How to cook pea soup quickly? Of course, the beans are soaked in advance. In addition, it is recommended to always have minced meat in the freezer, at least a small amount. With the help of these easily accessible elements, the housewife can always quickly prepare an amazingly tasty dish with meatballs.

The ingredients used are:

• Peas – 200 g;
• Minced meat – 300-500 g;
• Potatoes – 5 pcs.;
• Onion – 2 pcs.;
• Carrots – 1 pc.;
• Salt;
• Spices.

The peas that have swollen after soaking should be filled with clean water, always cold, and then put the saucepan on the fire. At the same time, sauteing is prepared in a frying pan. To do this, first fry the onion, then add carrots. Sautéing is prepared until it acquires a golden color. Next, potato cubes are dropped into the peas. After about 10 minutes, meatballs are added to the soup and formed as follows. Onion, pepper and salt are added to the minced meat, after which balls are formed from the resulting mass. After the meatballs, carrots and onions are dived into the soup (sautéing). After a couple of minutes, the soup is removed from the stove and infused for a while. Usually this time takes about half an hour.

Proper peas - delicious pea soup

For pea soup, dry peas are usually used - split or whole, which are sorted, washed and soaked in cold water so that they are well boiled later. If possible, the water should be changed periodically, and bay leaves can be added to improve the taste. In the morning, the water is drained, the peas are washed again and set to boil in water or broth. For a five-liter pan of soup, you usually take 1.5–2 cups of peas, but the proportions may vary depending on the recipe. If you want the peas to cook faster, pour boiling water over them, boil for 15 minutes and add half a glass of cold water to the pan. At the same time, it is not recommended to add salt to the soup during the cooking process and dilute it with cold water, but if necessary, you can add a little boiling water. You can speed up the cooking of peas by adding a tablespoon of butter or vegetable oil to the broth or water.

A very tasty soup is made from canned peas, which are ground in a blender to puree, diluted with hot broth, flavored with spices and butter.

Cooking method

• Smoked ribs are thoroughly washed, covered with cold water and simmered over low heat for 30-40 minutes. There is no need to remove foam, since in most cases it is absent during cooking;

• Remove the finished product from the container using a slotted spoon and begin to separate the meat from the bones. Having cut it into small portions, it is again immersed in the preserved broth;

• the water where the peas softened is drained, and in cases of cooking without soaking, they are carefully washed in water;

• Having placed the peas in the broth, stirring constantly to prevent them from sticking to the bottom, cook until the peas become soft and can be crushed with your fingers. Depending on the type of product, cooking takes approximately 40–90 minutes;

• the potatoes are peeled, cut into cubes and immersed in water shortly before the peas are ready;

• Grated carrots and finely diced onions are fried in advance in a small amount of sunflower oil;

• Having brought the soup to readiness, it is necessary to salt it, sprinkle it with pepper, add sauteed vegetables and after boiling, but without boiling, turn off the heat, cover the container with a lid and leave for 15 minutes to infuse;

• During serving, it is sprinkled with herbs and, if desired, small croutons or crackers are added.

As a dressing and in order to increase calorie content, you can use dried types of dill, parsley or green onions, as well as mixtures and seasonings containing these ingredients. Please note that the broth should have a seductive yellow color. During the cooking process, it is necessary to switch from medium heat intensity to low heat so that the peas are thoroughly cooked.

Pea soup with smoked ribs can be prepared without potatoes. The taste remains absolutely unchanged. This method pleases lovers of not thick, but more liquid varieties of hot dishes.

Cooking pea soup with meat

Pea soup turns out especially tasty and satisfying in meat broth, and you can cook it with any meat - beef, pork, lamb, chicken, goose and smoked meats, and in our recipes you will learn how to cook this dish correctly. Smoked meat soup is considered a classic and the most popular in various cuisines of the world; moreover, smoked meats give the dish a special piquancy and spicy aroma.

A strong meat broth is made from fresh meat, pork or beef ribs, shanks, brisket, the meat is separated from the bones, cut into pieces and added to the pan along with the prepared peas. Cooking time varies individually, but as a rule, soaked crushed peas are cooked for about 40 minutes, and whole ones - up to 1.5 hours. If you cook a puree soup, cut the meat only after grinding the peas and vegetables in a blender.

To save time, you can cook the soup with stewed meat or meatballs, adding them to the dish half an hour before the end of cooking.

Preparatory stage

In the modern world, three species of this plant are known, each of which has many varieties. What are these varieties:

• Marrow varieties are, in other words, sweet;
• Mangetoux, or sugar;
• Peeling.

Everyone's favorite green peas are prepared from the first two types of beans, while cooking peas are prepared from shelled varieties. At this stage it is cleaned and dried well. As noted above, the beans should be left in cold water for several hours, but during the cooking process, when the water evaporates, only hot water must be added. When adding cold peas, the peas do not steam. Many people prefer pureed pea soup, but have no idea how to cook this type of pea soup. To do this, you just need to crush the beans while hot.

Rich pea soup

It is impossible to accurately determine the cooking time of a particular dish, since green ground varieties can be ready after 15 minutes from the start of cooking, while whole beans can make you wait more than 1.5 hours. However, the cooking time does not only depend on this; it is much more important how well the peas were soaked.

Vegetables, spices and other additives in pea soup

While the soup is cooking, cut the vegetables: potatoes into large cubes, carrots, celery or parsley root into small cubes, onions into strips or half rings. Vegetables are dipped into the broth with meat and peas, but you can add only potatoes to the soup, and fry the remaining vegetables, adding chopped sausage, ham or frankfurters if desired. If the soup turns out to be liquid, a sauté is made from butter and flour, and for a delicate taste, milk and cream, often whipped with yolk, are added to the soup. For piquancy, spices are added (cumin, fennel, turmeric, coriander, pepper, garlic), which eliminate the characteristic pea taste and make peas easier to digest. A few minutes before the end of cooking, add finely chopped dill and parsley into the pan and let the dish brew so that the vegetables are saturated with the aroma of meat and seasonings.

Pea soup is served with white bread crumbs, fresh herbs, mustard, sour cream and cream. This delicious dish is good to cook in winter, when you want to warm up and eat something especially hearty and nutritious. The recipes for proper pea soup published on our website will help you with this. You can show your imagination and prepare pea soup with champignons, homemade noodles, dumplings, seafood, apple, cherry plum and pomegranate seeds. Cooking pea soup is not very difficult, and the result will please the whole family and lift your spirits, because tasty food is a good antidepressant.

Smoked Ribs Recipe

The most traditional and classic version of this dish is to cook it with the addition of smoked ribs. The convenience of this recipe is that today you can find ready-made products in supermarkets, including smoked ribs. In this case, their preparation time will only take about half an hour. For this we need:

• Peas - half a kilo;
• Potatoes – 3-4 pcs.;
• Onions – 1-2 pcs.;
• Carrots – 1-2 pcs.;
• Bacon - to taste;
• Pepper;
• Ribs - half a kilo;
• Garlic;
• Salt;
• Spices.

First of all, the beans are filled with water (cold) and left in this state for 4 hours. During this time, you can prepare the rest of the food, but it is important to remember that the water in the beans must be changed periodically. During this period of time, the ribs should be well boiled until the meat completely comes off the bone. Potatoes need to be cut into large cubes, while other vegetables need to be cut into small cubes. After the peas have sat for the set time, drain the water and add the beans to the meat, then cook for half an hour.

Add potatoes to broth and simmer for 20 minutes

After this time, potatoes are added to the pan and left to simmer for another 20 minutes. During this period of time, vegetables are fried in a frying pan. Then the vegetables are sent to the soup, after which they are boiled for another 10 minutes. Don't forget about salt and bacon, as well as spices. They are added at the last moment, after which the dish is infused on the fire for another couple of minutes and turned off. It is very important that the soup sits for half an hour after turning off. It is recommended to serve the dish with mustard.

Option 3: Thick pea soup in a slow cooker

Cooking a dish in a slow cooker will significantly save energy and time. All you need to do is put the necessary ingredients into it, and you will soon be enjoying thick pea soup. It looks like it was prepared by a chef.

Ingredients:

• split peas – 400 g;
• ribs – 400 g;
• potatoes – 3 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• salt, pepper, garlic.

Step-by-step cooking method:

Finely chop the meat, onion and carrots. Fry vegetables and smoked meats at the bottom of the multicooker for 10 minutes in the “Baking” mode.

Chop the potatoes so finely that when cooked they turn into puree and the soup becomes thicker. Add to container.

Place the soaked peas in a bowl with vegetables and meat. Fill the food with water to the acceptable level.

Add seasoning. Switch the multicooker to “Soup” mode for 90 minutes. Stir the soup regularly to prevent it from burning and monitor the degree of readiness.

Crackers will come in handy. While the soup is cooking, press 3 cloves of garlic into a container, pour sunflower oil into it and add salt and pepper. Dip cubes of white bread in the mixture and place in the oven to dry. Soup with croutons will be especially appreciated by children, who find it difficult to force them to eat just soup.

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Pea soup is not a quick story. In addition, it may be overshadowed by an unsuccessful result. The peas don't cook, the soup is tasteless, sometimes it even tastes like jelly. This happens very often. You don’t need to fall into the same mistakes, let’s learn how to get around the pitfalls!