Pea Smoked Meat Soup

Pea Smoked Meat Soup

Peas are known from time immemorial. It was grown in Ethiopia and South Arabia, India and Tibet, areas bordering the Mediterranean. Later they learned about it in Russia, Asia, and then in European countries.

Dishes from peas are very popular during the posts. Pea porridge is prepared from it, filling for pies, pancakes, meatballs. But the most famous and popular dish is pea soup.

Even those pickups who, in principle, dislike soup, cannot refuse a portion of flavored pea soup, especially with smoked ribs or with the addition of sausages, bacon and other smoked meats.

It only seems that pea soup is easier to cook. But precisely because of the inaccurate implementation of the recommendations of the cooks, the taste of the soup in the end is far from ideal. How to cook a delicious pea soup?


Soup puree is a dish having a homogeneous pasty consistency. The color of the soup should match the color of the vegetables added to it during cooking. These can be: onions, carrots, green peas, paprika, potatoes.

It is recommended to put black and red peppers, cumin, curry, bay leaf, and garlic from the spices in the pea cream soup.

Preparing peas for cooking

When choosing a pea, pay attention to the date of packing. The more time has passed since its collection, the longer it will boil. Small, split, peeled peas will become softer faster than large, overslept, strongly dried.

To cook the peas faster, soak it for several hours in cold water. It is not recommended to use hot water for this purpose, as the peas can sour. Especially if you leave it in such water for 8-10 hours. Even if you do not feel the deterioration of the smell, then when cooking, he will definitely show himself.

Cooking Pea Soup

When cooking soup with smoked meat, consider cooking time for peas and meat products.

Ribs, so that they become soft and have time to give their flavor, boil for about an hour. If they have no fragmentation pits on chopped ground, then the peas can be boiled simultaneously with them.

If you doubt the quality of the bones, boil them separately, strain the broth through a sieve or cheesecloth and cook soup on it, adding meat removed from the bones at the end of cooking.

Cooking time of peas also depends on its quality and pre-soaking.

To make a puree soup with a rich taste, peas should be cooked to full softness.

Add salt only at the very end of cooking, otherwise the peas will be tough for a very long time.

Vegetables lay when the peas are half cooked. You can pre-fry them in a frying pan with butter or add, chopped, fresh.

When both peas and vegetables become very soft, chop them with a dipping blender or rub through a sieve.

To do this, lay the pot of soup on the edge of the plate and wait for the peas and vegetables to settle to the bottom. Then pour the broth into another saucepan and turn the thickening into a puree.

Some housewives, trying to accelerate the cooking of peas, add baking soda. Legumes are really getting softer faster, but at the same time they lose most of the vitamins and nutrients.

Meat products put in the ready-made mashed potatoes soup. If roasting is required, produce it separately from onions and carrots, pre-cut into small cubes or cubes. As a result, the dish will look more appetizing.

And now - recipes.

Pea soup with smoked ribs


  • peas - 300 g;
  • smoked ribs - 500 g;
  • carrots - 1 pc .;
  • leek - 1 pc .;
  • celery and parsley root - 1 pc .;
  • bay leaf - 2 pcs .;
  • peppercorns - 10 pcs .;
  • flour - 1 tbsp. l .;
  • water - 1, 5-2 l;
  • butter - 30 g;
  • salt.

Preparation Method

  • Wash peas, soak in cold water for several hours (usually the soaking time is indicated on the package).
  • Wash smoked ribs, put into a saucepan, cover with cold water and put on fire. Boil until soft. Remove the ribs from the pan and strain the broth to get rid of possible small bones.
  • Separate the meat from the bones, cut it into small pieces. To keep it dry, pour a little broth on it.
  • In the pan with broth, place the swollen peas, cut into random pieces of carrots, onions, roots, as well as pepper and bay leaf. Bring to a boil. Boil until the peas are completely boiled soft. Turn off the fire.
  • Gently drain the liquid, and chop the vegetables and peas with a dipping blender. Combine with broth again, salt.
  • Save the flour in butter, dilute with broth, strain through a strainer. With stirring, pour the flour mash into the soup. Bring to a boil, but do not boil.
  • Serve with croutons.

Pea puree soup with smoked sausages


  • pea peas - 250 g;
  • smoked hunting sausages - 200 g;
  • small carrots - 1 pc .;
  • onions - 1 pc .;
  • parsley root - 1 pc .;
  • flour - 4 tsp .;
  • red pepper - to taste;
  • butter - 50 g;
  • salt;
  • broth - 1, 8-2 l.

Preparation Method

  • Rinse the peas and then soak for several hours in cold water.
  • Dip in cold unsalted broth. Put on the stove, quickly bring to a boil, removing the foam that appears. Reduce heat and boil peas until soft, until soft. Salt it.
  • Save onion finely chopped onion and grated carrots on a medium grater.
  • Put prepared vegetables and chopped parsley in a broth with peas. Boil with a low boil until the vegetables are soft. Remove from heat.
  • When the contents of the pan settle to the bottom, gently pour the broth into another bowl, and chop the vegetables with a dipping blender to a puree state. Reconnect with broth.
  • Dissolve the flour with a small amount of warm broth, enter into the soup with stirring. Bring to a boil, but do not boil. To taste add ground red pepper.
  • Cut the sausages into small cubes, fry in butter.
  • Pour the cream soup into the bowl. Place a spoonful of sausages fried. Sprinkle with greens.

Pea puree soup with smoked bacon


  • peas - 350 g;
  • smoked bacon - 100 g;
  • salt;
  • bay leaf - 2 pcs .;
  • carrots - 1 pc .;
  • onions - 1 pc .;
  • pepper;
  • tomato paste (optional) - 20 g;
  • greens.

Preparation Method

  • Soak peas for several hours in cold water. Put in a saucepan, fill with two liters of cold water. Put the carrot into four slices. Boil with a weak constant boil until soft. In this case, the lid must be loosely covered, otherwise the soup will “run away”.
  • Cut the smoked lard into small cubes. Put on a hot dry frying pan and fry until golden brown, not bringing to the state of cracklings.
  • Put the pieces of fat reduced in size on a plate, and on the melted fat, fry the finely chopped onion followed by the tomato paste. Connect with peas.
  • When the peas are completely melted, remove the pan from the stove. Drain the broth in another dish, remove the carrots, and chop the thick mass with a blender, turning it into a puree. Pour in the broth. Salt it. Put the bay leaf, pepper. Cook over low heat (practically without boiling) for another 15 minutes.
  • Pour the soup into a plate, place the pieces of bacon. Sprinkle with greens.

Mistress to note

It is recommended to pour the cooking peas with cold water. But, as practice shows, if the soaked peas are dipped in boiling water, then it will cook for about the same time as in the first case.

When cooking peas for the usual soup, it is not recommended to add cold water, as this will cause the beans to crack and lose their shape. But if you are preparing a cream soup, then this way to accelerate the cooking of peas would be quite appropriate. Therefore, you can periodically pour a small amount of cold water into the pot with peas.

If you see that the cream soup you can get liquid, proceed as follows. While peas have not yet cooked completely, put chopped potatoes in the soup. When mashed, it will not only add the missing thickness, but also make the soup more delicious.

Ready-cream soup can be filled with sour cream, cream or butter. But after that, the soup can not be heated above 70 °, and even more to boil, otherwise the proteins will roll up, and the taste of the soup will deteriorate.

To prevent the formation of foam on the surface of the soup until the moment of serving on the table, place a few thin slices of butter on top.

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