How to cook delicious pea soup - a traditional recipe with smoked meats, ribs. Pea soup with smoked ribs - a hearty first course

Pea soup with smoked ribs is a very satisfying first course for a family dinner. It is cooked on the stove or in a slow cooker - in any case, all nutritional and taste properties are preserved. The calorie content of pea soup with smoked meats, of course, is quite high, but you can also satisfy your hunger with literally half a plate of this delicacy!

Pea soup with smoked ribs is prepared with whole dried peas, which are first soaked in water for a long time so that they are soft and boil well. If you don’t want to wait for the main product to be ready, you can take it in a chopped form - then it will have time to cook to the desired consistency along with the rest of the ingredients of the dish.

Smoked ribs for pea soup can be taken from pork or beef. It all depends on the preference of the cook, because the first dish with them will still be fragrant and rich. In addition to the ribs, you can add vegetables, herbs, garlic, tomato paste, cream, etc. to the peas. You can cook pea soup with smoked ribs in plain water or with the addition of meat broth to further enhance the effect of smoked meats.

Pea soup with smoked meats, if desired, can be mashed - so it will become more tender. This is done with a blender, or they simply boil peas for a very long time, and it turns into gruel itself. At the same time, all the ingredients are pureed, except for the ribs and greens - they are added to the already prepared creamy mass. It is recommended to serve the dish with croutons or crackers prepared at home.

This recipe for pea soup with smoked ribs is very popular among modern housewives. The cooking process is very simple, especially if you use split soft peas. It turns out a tender and hearty soup with fragrant juicy pieces of smoked meat. No gourmet can resist tasting this dish! If desired, onions and carrots can be sautéed in vegetable oil for 10 minutes before adding to the soup.

Ingredients:

• 2 liters of water;
• 300 g smoked ribs;
• 200 g crushed peas;
• 1 onion;
• 1/2 bunch of dill;
• 1 carrot;
• Salt pepper.

Cooking method:

1. Rinse the peas, put it in a saucepan.
2. Add water and cook the peas until tender (about 60 minutes).
3. Cool the finished boiled peas, then grind them into a puree with a blender (you can divide the peas into several portions for convenience).
4. Return puree to saucepan, return to heat and bring to a boil.
5. Finely chop the onion, grate the carrots, cut the smoked ribs into several parts.
6. Put meat and vegetables in a saucepan with peas, add spices to taste.
7. Bring the pea soup with smoked ribs to a boil and cook under a closed lid over medium heat for 30-35 minutes.
8. Finely chop the dill and sprinkle over the dish before serving.

Interesting from the network

If you want to make a full-fledged pea soup without spending too much time and effort on it, then it is better to choose this particular recipe. The composition of the dish includes the simplest ingredients that are always at hand. In addition, the first dish is ideally complemented by home-cooked croutons. By frying them in butter, you get a very delicate taste and aroma. The only drawback of this soup will be the long preparation of the peas, but this is necessary to make it soft.

Ingredients:

• 500 g smoked pork ribs;
• 400 g whole dry peas;
• 1 bunch of parsley;
• 800 g potatoes;
• 150 g of onion;
• 150 g carrots;
• 1 loaf;
• 20 ml of vegetable oil;
• 40 g butter;
• Salt pepper.

Cooking method:

1. Carefully sort and rinse the peas, put it in a saucepan.
2. Pour cold water there so that it covers the peas by two fingers, leave everything for 12 hours at room temperature.
3. Put the smoked ribs in a slow cooker, add water and cook for 1 hour in the “Cooking” mode.
4. Cut potatoes into medium cubes, small - onions and carrots.
5. Fry carrots and onions in vegetable oil until tender (golden).
6. Drain the water from the peas, rinse it again and pour it into the slow cooker to the pork ribs.
7. Boil the soup for 1 hour in the “Soup”, “Cooking” or “Stew” mode, then salt and add potatoes to it.
8. Continue cooking for another 30 minutes, then pour the fried onions and carrots into a common saucepan.
9. Mix everything well, salt and pepper to taste, cook for 5 minutes.
10. Finely chop the parsley, add to the rest of the ingredients, boil again and remove the pea soup with smoked ribs from the stove.
11. Melt vegetable oil in a frying pan, cut the loaf into small cubes.
12. Fry the croutons in a pan, add them to the soup before serving.

Now you know how to cook pea soup with smoked ribs according to the recipe with a photo. Bon appetit!

Pea soup with smoked ribs is one of the most satisfying and nutritious first courses. They can quickly feed even the most hungry guests or household members. To do this, you just need to figure out how to cook pea soup with ribs at home, which can help culinary notes from professionals:

• How much to cook peas, it is better to clarify additionally on the product pack or on the Internet, since the exact time will depend on the variety of peas. If you cannot find the information you need, boil the peas for 1 hour, then check for softness and, if necessary, increase the time by another 20-30 minutes;
• Croutons and croutons go well with pea soup. To cook them, it is enough to dry the bread or loaf in a dry frying pan or in the oven;
• Soak whole dried peas in cold water for at least 12 hours. It is better to pour it in the evening, then the next day it will definitely be ready for making soup;
• Peas, unfortunately, can cause discomfort in the intestines in the form of bloating. But if you add fresh dill to the soup, there will be no problems!

Peas have been known since time immemorial. It was grown in Ethiopia and South Arabia, India and Tibet, areas bordering the Mediterranean Sea. Later, they learned about him in Russia, Asia, and then in European countries.

Pea dishes are very popular during Lent. Pea porridge, fillings for pies, pancakes, cutlets are prepared from it. But the most famous and popular dish is pea soup.

Even those fastidious people who do not like soup in principle cannot refuse a portion of fragrant pea soup, especially with smoked ribs or with the addition of sausage, bacon and other smoked meats.

It just seems that pea soup is easy to cook. But precisely because of the inaccurate implementation of the recommendations of the chefs, as a result, the taste of the soup turns out to be far from ideal. How to cook delicious pea soup?

Pea soup-puree with smoked meats: the subtleties of cooking

Puree soup is a dish that has a homogeneous pasty consistency. The color of the soup should match the color of the vegetables added to it during cooking. It can be: onions, carrots, green peas, paprika, potatoes.

Preparing Peas for Boiling

When choosing peas, pay attention to the date of its packaging. The more time has passed since its collection, the longer it will cook. Small, split, shelled peas will become soft faster than large, overripe, very dry ones.

To make the peas cook faster, soak them for several hours in cold water. It is not recommended to use hot water for this purpose, as the peas can turn 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 it will definitely show itself.

Pea soup cooking

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

The ribs, so that they become soft and have time to give up their flavor, are boiled for about an hour. If they do not have fragmented bones in the chopped places, then the peas can be cooked simultaneously with them.

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

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

In order for the puree soup to turn out with a rich taste, the peas need to be cooked until completely soft.

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

Put the vegetables in when the peas are half cooked. They can be pre-fried in a pan with oil or added, finely chopped, fresh.

When both peas and vegetables are completely soft, chop them with an immersion blender or rub through a sieve.

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

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

Put meat products in ready-made soup-puree. If you need to fry them, do it separately from onions and carrots, after cutting them into small cubes or cubes. As a result, the dish will look more appetizing.

And now - the recipes.

Pea soup with smoked ribs

• peas - 300 g;
• smoked ribs - 500 g;
• carrots - 1 pc.;
• leek - 1 pc.;
• celery root and parsley - 1 pc.;
• bay leaf - 2 pcs.;
• peppercorns - 10 pcs.;
• flour - 1 tbsp. l.;
• water - 1.5–2 l;
• butter - 30 g;
• salt.

• Wash the peas, soak in cold water for several hours (usually the soaking time is indicated on the package).
• Wash the smoked ribs, put them in 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 any small bones.
• Separate the meat from the bones, cut into small pieces. So that it does not dry out, pour a small amount of broth.
• Put the swollen peas, chopped carrots, onions, roots, as well as peppers and bay leaves into a saucepan with broth. Bring to a boil. Cook until the peas are completely cooked through. Turn off the fire.
• Carefully drain the liquid, and chop the vegetables and peas with an immersion blender. Combine again with broth, salt.
• Spasser flour in butter, dilute with broth, strain through a strainer. While stirring, pour the flour mash into the soup. Bring to a boil, but do not boil.
• Serve with croutons.

Pea soup with smoked sausages

• shelled peas - 250 g;
• smoked hunting sausages - 200 g;
• small carrots - 1 pc.;
• onions - 1 pc.;
• parsley root - 1 pc.;
• flour - 4 tsp;
• red ground pepper - to taste;
• butter - 50 g;
• salt;
• broth - 1.8–2 liters.

• 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, skimming off the foam that appears. Reduce the heat and cook the peas at a moderate boil until soft. Salt.
• Spasser on oil finely chopped onion and grated carrots on a medium grater.
• Put prepared vegetables and chopped parsley root into the broth with peas. Cook at a low boil until the vegetables are soft. Remove from stove.
• When the contents of the pot settle to the bottom, carefully pour the broth into another bowl, and chop the vegetables with an immersion blender until pureed. Combine again with broth.
• Dilute the flour with a small amount of warm broth, add to the soup while stirring. Bring to a boil, but do not boil. Add crushed red pepper to taste.
• Cut sausages into small cubes, fry in butter.
• Pour soup into a bowl. Put a spoonful of fried sausages. Sprinkle with herbs.

Pea soup puree with smoked lard

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

• Soak the peas for several hours in cold water. Put in a saucepan, pour two liters of cold water. Put the carrots cut into quarters. Cook at a low, constant simmer until soft. At the same time, the lid must be loosely covered, otherwise the soup will “run away”.
• Cut the smoked lard into small cubes. Put in a hot dry frying pan and fry until golden brown, without bringing to the state of cracklings.
• Put the reduced pieces of bacon on a plate, and fry the finely chopped onion in the melted fat, followed by the addition of tomato paste. Combine with peas.
• When the peas are completely boiled, remove the pan from the stove. Drain the broth into another bowl, remove the carrots, and chop the thick mass with a blender, turning it into a puree. Pour in the broth. Salt. Put bay leaf, pepper. On low heat (almost no boiling), cook for another 15 minutes.
• Pour the soup into a bowl, put the pieces of lard. Sprinkle with herbs.

Note to the owner

When cooking peas for ordinary soup, it is not recommended to add cold water, as this will cause the legumes to crack and lose their shape. But if you are preparing mashed soup, then this way to speed up the boiling of peas will be quite appropriate. Therefore, you can periodically pour a small amount of cold water into the pan with peas.

If you see that your puree soup may turn out to be liquid, proceed as follows. While the peas are not yet fully cooked, put the chopped potatoes into the soup. When pureeing, it will not only add the missing density, but also make the soup more delicious.

Ready soup-puree can be seasoned with sour cream, cream or butter. But after that, the soup should not be heated above 70 °, and even more so boiled, otherwise the proteins will curl up and the taste of the soup will deteriorate.

To prevent foam from forming on the surface of the soup before serving, place a few thin slices of butter on top.

Peas are a fairly popular food product, it is actively used in cooking in a variety of ways. Now, even in the most ordinary store, you can easily buy canned and frozen peas, as well as ordinary dry peas in bags. At the end of spring, you can also find a fresh vegetable on sale - it is usually sold in pods or already peeled. Such a food product is a source of a mass of useful substances, and on its basis you can cook very tasty dishes. Let's talk on www.site about how to cook pea soup with smoked ribs, we will give a recipe for this, as well as in the case of cooking mashed soup too. Still, perhaps, let's talk about what is useful and harmful pea soup, what are its useful properties.

Recipe for pea soup with smoked ribs

To prepare a classic pea soup, you need to prepare two hundred and fifty grams of dry whole peas, one hundred and fifty grams of smoked ribs, one onion, five peas of allspice, some salt and a clove of garlic. You will also need four potatoes, one bay leaf, one carrot, some black pepper and a bunch of dill.

Before cooking, peas need to be poured with cold water for several hours. During this time, the water must be changed several times. Next, put the prepared peas in a four-liter saucepan, add a whole onion, garlic and allspice there. Pour these ingredients into cold water. Boil for two hours, skimming occasionally, until the peas turn into mush. The soup should be cooked on a fire of minimum power, so the broth will be especially tasty and rich.

Peel the potatoes and chop them into cubes, cut the peeled carrots into strips. Send such raw materials to the broth after boiling the peas. Before that, remove the onion from the broth - you no longer need it. Add bay leaves, salt and pepper to the future soup, focusing on your taste preferences. Boil for a quarter of an hour to twenty minutes. After the cooking process is completed, the bay leaf must be removed.
Send the smoked ribs to the broth after the potatoes are cooked. Boil the soup and immediately remove it from the heat. Before serving, add white bread croutons to the soup.

Recipe for pea soup with smoked ribs

To prepare such a dish, you need to prepare a glass of split peas, a liter of water, two hundred grams of smoked pork ribs and two hundred grams of smoked bacon. Also use one medium onion, one carrot, three cloves of garlic, a couple of potatoes and some salt.

Separate the ribs into pits and fill them with water along with split peas. Place the container over medium heat and cook the broth until the peas are half cooked. Next, salt the future soup. About a quarter of an hour before the peas are ready, add diced potatoes to the broth. While the soup is simmering over low heat, fry the chopped bacon in a preheated pan.

Remove large bones from the soup, and grind the remaining mass using a blender. Next, return the ribs back, add the fried bacon to the pan along with the vegetables. Keep the soup on fire for about another five to ten minutes.

In general, pea cream soup with smoked ribs, the recipe for which is given here, is ready. But to improve the taste of its perception, something else can be done. So to serve such a puree soup, it is recommended to prepare croutons in advance. To do this, spread the slices of bread on a baking sheet and dry for several minutes in the oven. Serve them with soup. So it will be tastier.

About what pea soup is valued for, what are the benefits of eating it

Pea soup is actually quite a healthy dish, it is characterized by a significant degree of nutrition and can bring health benefits. Such food saturates the body with a significant amount of protein necessary for the normal growth and development of all body cells. In addition, peas contain quite a lot of antioxidants, minerals, calcium, iron and other useful elements. Experts say that such food can reduce the likelihood of developing cancer, heart disease. In addition, the consumption of peas and soup based on it helps to improve the activity of the nervous system, it has a positive effect on the condition of the skin, hair and nails. Also, such food activates the immune system.

About who can be dangerous pea soup, what harm "threatens"

As practice shows, pea soup quite often causes an unpleasant sensation in the intestines. This feature of it is explained very simply: in peas there are many enzymes that can inhibit the growth of seeds. Their entry into the body leads to the appearance of swelling of the "intestine" and flatulence.

Therefore, with excessive gas formation, pea soup can greatly harm the body. Also, do not get carried away with such a dish if you suffer from constipation or a severe form of hemorrhoids.

But, as practice shows, it is possible to reduce such a negative effect from the consumption of peas with the help of its long soaking: all night. After that, it should be thoroughly boiled until completely softened.

There is evidence that pea soup can cause serious harm to the body with gout or urolithiasis. Therefore, in such pathological conditions, its consumption should be abandoned.

Of course, for the preparation of soup you need to use only high-quality smoked meats and only in small quantities. Otherwise, they can also harm the body.

Ekaterina, www.site

P.S. The text uses some forms characteristic of oral speech.

This first course takes pride of place in the menu of many cuisines of the world. It is clear that everywhere it is cooked differently. Someone likes that the broth is transparent and peas and other components are visible in it. Someone loves soup, which is more like porridge or mashed potatoes. I offer a classic version of rich pea soup with smoked meats and ribs.

This appetizing variation is extremely popular in our country. After all, pea dishes are not just tasty and satisfying. They are also useful due to the amino acids that calm us, by the way, and make us more balanced. Pea soup with smoked meats is a classic of the genre, a universal option. And you can replicate it in your kitchen right now.

Traditional preparation of pea soup with smoked meats, ribs

We know that smoked meats and smoked ribs are the best that can be added to pea soup. They make it incredibly tasty, fragrant and satisfying. To such an extent that at lunch they sometimes do without a second course. And if the broth is also cooked on meat, imagine what a high-calorie, but healthy dish you will cook for your family! So, we cook pea soup with smoked meats and ribs in the classic version.

How long will it take to cook? It depends on the:

1. Type of peas (whole, unshelled, takes longer to cook).
2. Will you cook meat broth.
3. Type of cooking (pressure cooker, slow cooker, conventional method, etc.).

REMEMBER: If you decide to cook soup with meat, then first prepare the broth in a convenient way (in a slow cooker or pressure cooker), boiling with meat and an onion with carrots. If you cook only on the ribs, then you need to boil them in a convenient way.

Ingredients

• Smoked meats - 300 g
• Whole split peas - 1 cup
• Onion - 1 pc.
• Carrot - 1 pc.
• Potatoes - 4 pcs.
• Water - 1-1.5 liters.

For croutons:

• Bread (bun) - 3 slices
• Garlic - 2 cloves
• Oil

What to do with smoked ribs? Boil whole or chop.

BTW: If you think that the soup looks more appetizing when there are small pieces of ribs in it, then remove the finished meat from the bone with a knife or chop it (boiled bones are easier to chop).

Well, while the meat or ribs are cooking, in parallel, rinse the beans thoroughly and, if desired, soak until they swell. This procedure usually takes 40 minutes.

BTW: I do without it, limiting myself to washing. Although they say that soaking relieves flatulence.

We drain the water in which the peas were preparing for cooking. We take out the ribs from the broth and add the beans here. After boiling, reduce the gas and cook over low heat for an hour.

SECRET: Do you want peas to boil faster? Someone advises to soak overnight, someone puts 0.5 tsp. soda. And I take chopped whole peas. It melts better.

All smoked meats must be cut in a format that you prefer. They look nicer when chopped in the same size and shape.

If the peas are ready, put all this fragrant cut into the pan, and cook over low heat for 5-7 minutes.

BTW: Sliced ​​sausages and everything that you see fit to put in the soup can be fried in butter or fat melted from smoked lard. But this, as you know, extra calories!

Let's cut potato cubes. Throw them in the boiling broth too. Let them cook until they become soft.

SECRET: You can boil a couple of potatoes before laying the cubes and, taking them out, mash to a puree state. The soup turns out richer, tastier and more satisfying.

In parallel with this process, we chop carrots and onions.

Spasserem vegetables in a frying pan or slow cooker in a small amount of oil.

Vegetables are sauteed

BTW: If you put a little tomato with vegetables, you will make the soup taste even spicier. But it tastes good!

Without croutons, traditional pea soup with smoked ribs is not complete without croutons or fragrant crackers. White bread, gray or black to take? This one depends on taste. Toasts from any bread, properly cooked, will certainly please. So, let's cut the cubes of bread. Fry them in oil or in a dry frying pan. The main thing is that the slices are crunchy. At the end, add some finely chopped garlic

SECRET: If you chop the garlic by hand, it will become more fragrant.

It remains for us to add the frying to the pan and, having boiled all for 5 minutes, salt and pepper (optional!) And after 10 minutes of infusion, serve under the lid.

There are many recipes for making pea soup with smoked meats. I will offer several proven options.

Pea soup with smoked pork knuckle

Rich broth will make the soup even tastier and more aromatic.

Ingredients:

• Smoked pork knuckle on the bone - 500 g
• Peas shelled - 1 cup
• Water - 2 l
• Potato
• Carrot

Delicious preparation of pea soup on smoked shank

Boil the shank and lightly salt the broth. After an hour, put the washed beans here and cook the same amount. After slicing the potatoes, cook for another 20 minutes. Remove the meat removed from the shank and chop. In parallel, we make frying of onions and carrots. Add both frying and pieces of meat to the soup, boil for 5 minutes and turn it off. You can chop pieces of salami.

Pea soup with smoked ribs and green peas

This recipe is for those who don't like chasing peas on a plate!

Ingredients:

• Smoked ribs - 0.5 kg
• Potatoes - 4 pcs
• Green peas - 2 tbsp.
• Butter - 2 tbsp.
• Carrot - 1 pc.
• Onion - 1 pc.
• Split peas - 1 cup
• Salt - to taste
• Parsley - to taste
• Curry
• Ground black pepper

Quick cooking cream soup on smoked ribs with green peas

After washing the peas, let it stand, but for now boil the ribs - so that the meat separates from the bone. After removing it, remove the bones and cook the peas in the broth until tender. Put in 25 minutes before turning off the chopped potatoes. Spasserem carrots and onions in oil and, adding curry, send to the soup. After removing excess liquid, we puree the mass in a convenient way, adding green peas. Let the mass boil, adding the right amount of broth.

Pea soup with smoked meats and mushrooms

Mushrooms are a unique component that will add taste to the soup, and satiety, and benefits.

Ingredients:

• Smoked ribs - 0.5 kg
• Split peas - 1 cup
• Smoked meats - 300 g
• Dry mushrooms - 30 g
• Potato - 200 g
• Carrot - 70 g
• Stem celery - 70 g
• Onion - 70 g
• Salt - to taste
• Pepper - to taste
• Vegetable oil

How to cook pea soup with smoked meats and mushrooms - my grandmother's favorite recipe

After soaking the mushrooms in hot water, send the peas with the ribs to the pan. Fill all this with water, bring it to a boil and, reducing the heat, cook until tender. During this time, we chop up smoked meats (smoked sausages, sausages, bacon, sausage, etc.). Let's put the mushrooms to boil, it will take about 20 minutes. When the ribs are ready, remove the meat from the bone and chop it in the format of smoked meats. Pour all this with boiled and finely chopped mushrooms into a saucepan, cook for several minutes. 15 minutes before the soup is ready, we will send here potatoes, cut into small slices, and finely chopped onions, carrots and celery sautéed in oil. Then simmer for a few minutes until done. Salt to taste. And we serve!

Pea soup with smoked meats "Barsky"

It is difficult to find anything from pea soups equal to this soup in terms of aroma and richness.

Ingredients:

• Beef on the bone - 0.5 kg
• Smoked ribs - 300 g
• Smoked meats - 300 g
• Bread - 100 g
• Potatoes - 3 pcs
• Peas - 250 g
• Carrots - 2 pcs
• Onion - 2 pcs
• Parsley
• Garlic - 2 cloves
• Bulgarian pepper - to taste
• Salt - 1 tsp

Cooking delicious pea soup with smoked meats "Barsky"

It is difficult to cook such a soup, but everything is possible, if only you really want to. So let's wash the peas. Soak it in water overnight. And in the morning we will cook the beef broth on the bone. To do this, salt the first water (as soon as the water covering the meat boils), and in the second (2.5 l) cook the meat on a small fire after boiling for a couple of hours. Here we put 1 carrot and one onion. In the broth, from where we will remove the boiled vegetables, we will send peas (draining the night water). Cook the peas until half cooked. Then we put the potatoes, after 10 minutes we add here the cut of smoked meats and meat removed from the ribs. We still cook, and during this time we fry finely chopped onions and carrots in oil. We send the contents of the pan to the pan. Let it boil, and we will fry the garlic in oil and send cubes of bread here. Serve with croutons.

How to cook pea soup with smoked meats and ribs: tips

• Freezing peas cooks twice as fast.
• If you boil beef, and then boil peas in this broth, you get a more satisfying version of the soup. But the soup cooked only on ribs and smoked meats is no less tasty.
• For exotic, onions and carrots can be cut into cubes of red bell pepper or other ingredients.
• Green peas also go well with ordinary peas - it gives the soup an even more interesting accent.