The combination of legumes with smoked meats is one of the most successful culinary finds. Appetizing duet is the basis of many hearty and healthy dishes. Pea soup with ribs - a vivid example of this dish.
For cooking, it is worth picking small meat ribs to make it easier to chop on your own. Cook them until the bones are well separated. The aroma of “smoky” meat is the best complement to the starchy pea flavor.
Shavings of browned carrots give the broth a light golden color, against which the pale pink meat plates look just amazing.
For cooking soup, we need:
- 1 onion;
- 1 carrot;
- 1 spoon of cooking oil;
- 3 potatoes;
- 2, 5 l of water;
- 250 g smoked ribs;
- 100 g of split peas;
- salt and pepper to taste.
Cooking
1. First, cut the necessary vegetables for frying. Clean the husks from the turnip onions, wash them and cut them into small cubes. At the same time, put a pot of water on the stove. Peas should be soaked in cold water for 20-30 minutes, it is desirable to do this in advance.
2. Wash and peel fresh carrots. Then grind - grate on a coarse grater or cut into cubes.
3. Pour butter for roasting on a pre-heated pan - it is optimal to use refined sunflower. After 1 minute, pour the chopped vegetables - carrots and onions. Sauté for 4-5 minutes on low heat, stirring.
4. While zazharki is being prepared, prepare the potatoes. First you need to clean and wash it, and then cut it into cubes or straws - as you are used to.
5. Cut smoked ribs in this way - a bone with a piece of meat. If there is a lot of meat, you can cut off the excess and cut them into cubes.
6. In boiling water send potatoes, zazharku, peas and smoked ribs. Cook the soup for another 20 minutes. 4-5 minutes before the end of cooking put salt and pepper to taste. Finished soup is best allowed to brew under a closed lid for 10 minutes.
7. Pea soup with smoked ribs ready! Delight your family with a delicious and satisfying meal for lunch.
