Pea soup with smoked ribs - a taste familiar from childhood. Recipes pea soup with smoked ribs

Pea soup with smoked ribs - a taste familiar from childhood. Recipes pea soup with smoked ribs

A rich, thick pea soup with smoked ribs is perfect for a tasty and satisfying dinner. Despite its satiety, the soup is a low-calorie dish.

The soup is cooked in meat or vegetable broth, and smoked foods add flavor and piquancy to the dish.

The main thing is to choose and cook the main ingredient correctly.

Best of all, split peas are suitable for soup, it is boiled soft and does not require pre-soaking.

Pea soup with smoked ribs - the basic principles of cooking

Pea soup is cooked with pork, beef or lamb ribs.

For soup, the peas are sorted, washed, poured with cold water and boiled on low heat for about an hour.

Smoked ribs spread on the board and separate the ribs from each other. Onions and carrots are cleaned and crushed in any way. Vegetables are fried in a pan until soft. Then they send smoked ribs to vegetables and fry them for some time until you feel the noticeable flavor of smoked meats.

Garlic and greens chopped finely with a knife. Potatoes are peeled, washed and cut into small cubes.

Put potatoes in boiled peas, boil for about ten minutes, add smoked ribs, salt, season with spices, garlic and greens. A few minutes before the readiness put the frying of vegetables.

Serve hot soup with crackers, which are made from white loaf.

Pea soup with smoked ribs cooked and without potatoes. In general, there are quite a few recipes for this soup. In this article we collected traditional and new recipes for this delicious soup.

Recipe 1. Pea Soup with Smoked Ribs


smoked pork ribs - 300 g;

carrot and onion;

two potatoes;

a glass of peas;

30 grams of vegetable oil;

salt and parsley. Method of preparation

1. Clear debris and wash peas. Soak it overnight in cold water. Smoked my ribs, put in boiling water and cook for about forty minutes, removing skim from the skimmer. From the peas, pour out the water and place it in a pan with ribs. Cook another quarter of an hour.

2. Clean and finely chop carrots and onions. Fry vegetables in hot oil until golden brown. Potatoes are peeled and cut into small cubes.

3. Add potatoes and fried vegetables to the pan. Salt and continue to cook the soup for another quarter of an hour. Pour the soup into plates, crush parsley and serve to the table.

Recipe 2. Pea soup with smoked ribs and bacon


smoked meat on bone and pork ribs - 250 g each;

70 grams of smoked bacon;

pea - glass;

two bulbs;

half a kilo of potatoes;

half a big carrot;

three liters of water;

bay leaf, salt and ground black pepper.

Method of preparation

1. Rinse the ribs and meat, dip them in napkins, put them in a saucepan and cover with water. Send to the fire, and when the broth begins to boil, remove the skimmer foam. Put the washed and washed peas in a saucepan, add bay leaf.

2. Diced smoked bacon fry in a heated frying pan. Peel the vegetables. Coarsely rub carrots, chop onions finely, and potatoes - rather large cubes. Put crushed onions and carrots to lard, and fry for another five minutes.

3. About an hour after boiling the broth, pull out the bay leaf and meat. Add potatoes to the pan. Remove the cooled meat from the bones and disassemble into pieces.

4. Boil the soup with potatoes for 20 minutes, then lay out the meat and roasted vegetables. Season with pepper, salt and cook the soup until tender. Serve the soup hot, sprinkled with finely chopped greens and crackers of white or rye bread.

Recipe 3. Pea Soup with Smoked Ribs and Cream


300 grams of meat;

smoked ribs - 200 g;

a glass of peas;


carrots and potatoes - 2 pcs .;

cream - 100 g;

Parsley, salt, Provencal herbs and pepper.

Method of preparation

1. Enumerate the peas, wash and pour with cold water for an hour. Then we wash it, put it in a saucepan, pour water and set it on fire.

2. Cut the meat and smoked ribs into medium sized pieces. Wash the meat, smoked and put them in the pan. As soon as the soup begins to boil, remove the skimmer skimmer. Peel and rinse the onion and carrot. Carrots are roughly three, and onions are chopped into small cubes. Fry vegetables in hot oil.

3. Peel the potatoes, wash them, cut them into cubes and put them in the pan. Cook the soup for a quarter of an hour, put the fried vegetables in the soup, and continue cooking until cooked. Pure soup with an immersion blender, pour in the cream and stir. Pour pea soup into a plate, decorate with greens and serve.

Recipe 4. Pea soup with smoked ribs and sausage


300 g smoked pork ribs;

pea - glass;

smoked sausage - 100 g;

carrot and onion;

a couple of potatoes;

greens and salt.

Method of preparation

1. Wash and cut smoked ribs. Peeled potatoes cut into cubes of medium size. We clean and chop carrots and onions: onions - in small cubes, carrots - coarsely rubbed. Smoked sausage cut into strips.

2. Pick peas, rinse, pour water and leave for a couple of hours. After the allotted time, drain the water, and put it into the pan. Bay water boil until half cooked. Add smoked ribs to peas and cook for another quarter of an hour. Then lay out the potatoes.

3. Fry carrots and onions in warm oil until soft, spread sausage over vegetables and fry for another five minutes. Ready filling send in the pan. Salt to taste and boil the soup for several minutes. Turn off the fire, refuel with chopped herbs and insist 20 minutes.

Recipe 5. Pea soup with smoked ribs and croutons


split peas - glass;

700 g of beef on the bone;

smoked pork ribs - 300 g;

200 g of smoked bacon and loin;

250 g potatoes;

onion and sweet pepper;

carrots - 100 g;

300 grams of wheat bread;

four cloves of garlic;

50 ml of olive oil;

5 g of baking soda;

bunch of parsley.

Method of preparation

1. We sort out, wash the peas and soak it overnight in water. Put the meat in a saucepan, fill it with water, wait for it to boil, remove the foam from the skimmer and cook for a couple of minutes. Separately boil three and a half liters of water.

2. Take out the meat and drain the water. My pot, pour boiling water into it, put the meat, bring to a boil and twist the fire to the minimum. Onions and carrots peeled, washed and put the vegetables in the broth. Cook meat with vegetables for about two hours. In the end, should remain about two and a half liters of pure broth.

3. Shortly before the end of boiling broth, we get vegetables, lay peas and cook for about an hour. Next, add peeled and diced potatoes. Cook a quarter of an hour. Dice chop loin, smoked ribs divide and add everything to the soup. Chop the brisket in long strips and fry it in a dry frying pan. Add carrots, peppers and onions cut into small cube into the fried bacon and sauté the vegetables on low heat for several minutes.

4. Put the steaming in the soup and cook for another ten minutes. Diced bread is lightly fried in hot oil, adding crushed garlic to it. Then lay out the bread on a baking sheet and bake a quarter of an hour in the oven. Spread the pea soup into plates, add chopped herbs and croutons to each.

Recipe 6. Pea soup with smoked ribs and sausages


Half a kilo of smoked ribs;

four smoked sausages;

a glass of split peas; a kilo of potatoes;

carrot and onion;

pepper, salt and bay leaf;

vegetable oil.

Method of preparation

1. Bring the water to the boil in a saucepan, and put the peeled and washed peas into it. Boil for about an hour, then strain the broth, salt and put the diced potatoes into it. Continue cooking for another ten minutes.

2. Peel, rinse and chop onions and carrots: onions - in small cubes, and carrots - on a coarse grater. Cooked vegetables fry in hot oil until soft.

3. Fry send to the broth. Cut sausages into half rings and fry in the same pan. Put sliced ​​sausages and smoked ribs into the pan. Season the soup with pepper, spices and bay leaf. Boil a few minutes and turn off the heat.

Recipe 7. Pea soup with smoked ribs and dried mushrooms in a pressure cooker


200 grams of peas;

150 g of smoked ribs, sausage and bacon;

30 grams of dried mushrooms;

onion, celery stalk and carrot;

pepper and salt;

vegetable oil.

Method of preparation

1. Put the washed and washed peas in a pressure cooker, while the court put smoked ribs. Cover with water and cook for forty minutes from the moment of boiling.

2. Mushrooms put in a deep bowl and pour hot water. Smoked bacon and sausage cut into cubes.

3. From the broth pull ribs. Remove the meat from them and cut it into pieces. Send smoked meat to broth and salt. Drain the water from the mushrooms, filter it, and cut the mushrooms into strips. Put the mushrooms in a pressure cooker and pour water from the mushrooms. Continue cooking for 20 minutes.

4. Peel, rinse and chop onions, celery and carrots: dice onions and celery, and grate carrots. Vegetables sauté in hot oil until golden brown. Fry put in the soup.

5. Rinse peeled potatoes, cut into small cubes and put it in a pressure cooker, continue to cook the soup until done. Turn off the heat, cover and insist half an hour. Pour hot soup into plates and add greens to each one and a spoonful of sour cream.

Pea soup with smoked ribs - tips and tricks from chefs

  • If you want to cook the soup faster and get rid of the peculiar smell of peas, soak it before cooking for at least a couple of hours in cold water.
  • In order for the peas to boil in mashed potatoes, it is enough to add a small amount of baking soda to the pan.
  • Salting pea soup should be done at the end of cooking, since peas cook in salt water for much longer.
  • Onions and carrots are vegetables that must be present in pea soup with smoked ribs. If you wish, you can add celery root, parsnips or other vegetables.
  • Dill, plentifully added directly to the plate before serving, will prevent undesirable gas formation after eating.
  • When serving, you can add a piece of melted cheese to the plate, it will give the soup a nice creamy taste.
  • If the peas are poured into boiling water, and after ten minutes, pour in half a glass of cold water, the peas will cook faster.
  • For soup, take smoked ribs, on which there is a lot of meat and there is a layer of fat. If the ribs are dry, you can add smoked ham or brisket to the soup.
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