Pea soup with smoked ribs is not only a great substitute for animal protein, but also a storehouse of vitamins such as zinc, phosphorus, magnesium and potassium. The first dishes from legumes are rich, satisfying and unusually fragrant.

The preparation of any pea soup begins with the right choice of peas. Peas are divided into two categories - shelled peas (used for making soups) and brain peas (mature peas with brain-like wrinkles used in canning). Of course, shelled peas are better for pea soup. In addition, in stores you can find green and yellow peas. What color of peas you choose does not really matter, but it is traditionally customary to use yellow. So, when choosing peas in the store, you need to give preference to those varieties that are already divided into halves.

The secret to cooking dishes based on peas lies in the pre-treatment of the peas themselves. When preparing pea soup, keep this in mind, because in the future, we will simply mention peas without specifying their pre-processing.

So, we wash the dry peas and fill it with water so that it not only covers the peas, but also is about 3-5 cm higher than the peas. It would be ideal to leave the soaked peas for 5-6 hours or overnight so that it boils well after.

If the dish needs to be cooked urgently and you don’t have time to soak the peas, just rinse it, and add a pinch of soda to the peas when cooking. When interacting with soda, peas boil very quickly.

After soaking the peas, rinse with cool water. If you rinse the peas with hot water, then the starch that is in the peas will stand out and form foam, so this should not be done. We need to wash the peas well to remove the so-called inhibitors - substances that contribute to flatulence and which peas are so rich in. Pour the washed peas into a bowl.

How to cook pea soup with smoked ribs - 12 varieties

The recipe for pea soup with smoked ribs, greens and croutons is something incredible and delicious.

Ingredients:

• Carrot - 2 pcs
• Potato - 5 pcs
• Onion - 1 pc.
• Peas - 300 gr
• Ribs - 500 gr
• Pepper
• Bay leaf
• Sunflower oil - 1 tbsp
• Croutons - to taste

Cooking:

We take a five-liter saucepan, pour cold water, send peas into it, cover with a lid and put on medium heat to bring the water to a boil. Potatoes cut into cubes, pour cold water and leave for 15-20 minutes.

We clean the onion from the husk, cut into cubes, not very small. We cut the onion into four parts and chop so that quarters of the rings form. Peel the carrots and cut into strips. You can rub it on a grater, but then it will lose some of its flavor.

Pour a small amount of sunflower oil into the pan and wait for it to heat up. First of all, we send the onion to boiling oil and fry it over medium heat until golden brown. Then add carrots to the onion, reduce the heat and simmer for another 10 minutes. It is not necessary to bring the carrots to full readiness, as they will still be cooked in the soup.

In order to show all the taste qualities of the onion, you can add black ground pepper to it at the beginning of frying to taste.

Lay the sliced ​​ribs on top of the carrots. We fry them together with vegetables on both sides so that the fat, which is located on the ribs, begins to evaporate.

When the peas boil, reduce the heat and cook for 20 minutes. Since peas are considered a high-protein product, when boiled, they form a lot of foam, which must be removed. After, we send chopped potatoes, bay leaf, sweet peas, salt to the pan and leave to cook for 10 minutes. Then add the fried ribs to the soup and cook for another 10 minutes.

At this time, we will make croutons. We will need a white loaf, preferably yesterday, which we will cut into slices. We cut each slice into cubes 1 cm thick. We send the cubes of bread to a baking sheet and dry them in the oven at a temperature of 150-180 degrees until golden brown.

Pea soup is served with croutons and finely chopped fresh dill.

Have you ever tried pea soup with tomatoes? Try it - you won't regret it, I assure you! It is prepared in exactly the same way as in the classic recipe. Add only garlic, bell pepper and fresh tomatoes to the fry. The taste will be completely different, thicker and richer.

Ingredients:

• Carrot - 2 pcs
• Potato - 5 pcs
• Onion - 1 pc.
• Peas - 300 gr
• Ribs - 500 gr
• Tomatoes - 3 pcs
• Bulgarian pepper - 1 pc.
• Garlic - 3 cloves
• Pepper
• Bay leaf

Cooking:

The soup is prepared in the same way as in the previous recipe, only tomatoes, crushed garlic and bell peppers are added to the finished roast. Stew vegetables for about 5 minutes.

Easy pea soup recipe. But we will cook it in earthenware (ceramic pots) in the oven.

Ingredients:

• Carrot - 1 piece
• Potato - 1 pc.
• Onion - 1 pc.
• Peas - 100 gr
• Ribs - 100 gr
• Pepper
• Coriander
• dried dill
• Bay leaf
• Sunflower oil - 1 tbsp
• Adjika

Cooking:

The recipe will be written for 2 pots with a capacity of 400 ml. Prepare a roast of carrots and onions and put on the bottom of the pot. On top of the roast, put ½ teaspoon of mild adjika and pre-cut ribs. Next, put equal parts of the washed peas. The next layer is potatoes. Salt, add spices, pour warm boiled water and put in the oven for 1 hour at a temperature of 200 degrees.

What could be easier than cooking soup in a slow cooker, and the result is no worse than in a classic recipe.

Ingredients:

• Smoked ribs - 400 g
• Carrot - 1 piece
• Potatoes - 2-3 pieces
• Onion - 1 pc.
• Peas - 1 cup
• Pepper
• Water - 2-2.5 l

Cooking:

Finely chop the onion. Potato cut into cubes. We rub the carrots on a grater. We cut the ribs. Put the ribs in the bottom of the multicooker bowl. Put onions and carrots on top. Next add peas and potatoes. Salt, pepper, fill with water. Set the EXTINGUISHING mode for 1.5-2 hours and start the multicooker. The soup is ready!

Pumpkin itself is very good in soups, it gives them a silky and pleasant look, an interesting texture. Plus, the sweetish taste of pumpkin goes very well with the taste of peas.

Ingredients:

• Peas - 200 gr
• Pumpkin - 100 gr
• Potato - 2 pcs
• Water - 1.5 l
• Ribs - 200 gr
• Onion - 1 pc.
• Carrot - 1 piece
• Celery - 50 gr
• Pepper
• Bay leaf
• Sunflower oil - 1 tbsp

Cooking:

Soak the peas, rinse until clear water and put to boil. We cut the pumpkin and potatoes into identical cubes 1 cm thick. We send the chopped vegetables to boiling peas.

Next, we move on to cooking the roast. Cut the onion into small cubes, and rub the carrots and celery on a fine grater. In a frying pan, heat 1 tablespoon of vegetable oil and put the smoked ribs on it. In this way, we flavor the oil and get additional fat, on which we will fry our vegetables. After 7 minutes, we send onions, carrots and celery to the ribs and fry for another 7 minutes. Add the resulting roast to the soup and simmer for 15 minutes over low heat. 5 minutes before readiness, add bay leaf, ground black pepper, salt. You can add a few mint leaves to decorate the soup.

The recipe for this soup is very simple, however, the combination of smoked ribs and green peas will surprise many, even picky gourmets.

Ingredients:

• Green peas - 1 bank
• Potato - 2 pcs
• Water - 1.5 l
• Ribs - 200 gr
• Onion - 1 pc.
• Carrot - 1 piece
• Greens (parsley, dill)
• dried basil
• Pepper
• Bay leaf
• Sunflower oil - 1 tbsp

Cooking:

Pour water into the pan, dip the smoked ribs into it and put it on medium heat. Cut potatoes into medium cubes. When the broth boils, send chopped potatoes and green peas to the pan. While the soup is cooking, prepare the stir fry. To do this, grate carrots on a coarse grater and cut onions into small pieces. Fry the onion in a small amount of vegetable oil and bring to a golden color, add the carrots and fry it with onions for 5 minutes. Then we send the roast to the soup, add salt, pepper, bay leaf and cook until the potatoes are cooked. Dried basil goes very well with green peas, so you can add it to fully bring out the flavor of the soup.

This type of soup is considered very healthy, and in combination with smoked ribs it is also delicious.

Ingredients:

• Green peas s / m - 400 gr
• Fresh spinach - 200 gr
• Fresh mint - 30 gr
• Natural yogurt - 300 ml
• Olive oil - 40 ml
• Carrot - 100 gr
• Bulb onion - 50 gr
• Celery root - 50 gr
• Celery stalk - 50 gr
• Dill - 20 gr
• Parsley - 20 gr
• Water - 2 l
• Smoked ribs - 300 gr
• Cherry tomatoes - 300 gr

Cooking:

Boil vegetable broth with carrots, onions, celery root, dill and parsley in advance. When the broth is ready, we take out all the vegetables from it with a slotted spoon (we will no longer need them). Freshly frozen green peas are washed under hot water in a colander. Finely chop fresh spinach and fry in olive oil in a saucepan, in which we will cook pea soup.

We send the defrosted peas to the fried spinach and fill it with two glasses of vegetable broth (if necessary, the amount of broth can be increased). Finely chop the mint, crush the garlic with the flat of the knife and add to the soup. Mix everything thoroughly, dilute with yogurt, add salt and let it boil. Blend the soup with a blender until smooth. Serve with smoked ribs, cherry tomato paste and a slice of crispy baguette.

Beans are very popular in Turkey. Therefore, this soup will contain not only peas, but also red beans.

Ingredients:

• Dry green peas - 300 gr
• Red beans - 300 gr
• Carrot - 200 gr
• Leek - 200 gr
• Bulb onion - 100 gr
• Tomatoes - 200 gr
• Celery root - 150 gr
• Olive oil - 50 ml
• Smoked pork ribs - 400 gr
• Ground black pepper
• Water - 2 l

Cooking:

Soak both peas and beans overnight before cooking. Then boil the beans separately for 1 hour and the peas for 30 minutes. The main rule is to cook without a lid and without stirring so that our legumes do not boil. In the meantime, we send the broth with pre-cut smoked ribs to the stove. The broth will be ready in 15 minutes after boiling. We cut the leek into rings, and the onion into small cubes and sauté in a slightly heated frying pan with the addition of olive oil. Cut carrots and parsnip root into small cubes, send to lightly fried onions and leave on the stove for another 5-7 minutes. After the beans, peas and frying, add to the broth. Note that the soup will be more aromatic if you add a little water in which the beans were boiled to the broth. Remove the peel from the tomatoes, finely chop and also send to the soup. Salt, pepper and cook for another 5 minutes.

We want to offer you our own version of the traditional Uzbek dish Mashkhurda. Translated from the Uzbek mash - beans, khurda - eat.

Ingredients:

• Peas - 200 gr
• Rice - 100 gr
• Vegetable oil - 60 ml
• Smoked beef ribs - 300 gr
• Potato - 3 pcs
• Hot capsicum - 1 pc.
• Onion - 1 pc.
• Carrot - 2 pcs
• Bulgarian pepper - 2 pcs
• Tomatoes - 2 pcs
• Tomato paste - 1 tbsp
• Coriander - ½ tsp
• Zira - 1 tsp
• Salt - to taste
• Cilantro - 1 bunch
• Dill - 1 bunch
• Garlic - 3 cloves
• Sour cream - 100 gr
• Water - 2-2.5 l
• Ribs - 200 gr.

Cooking:

We take a cauldron, put it on fire. When all the liquid has evaporated in the cauldron, pour vegetable oil into it. We send the diced onion to boiling oil. After 5 minutes, lay out the ribs, sprinkle them with zira and hot capsicum. After another 5 minutes, add the carrots, cut into small cubes. After 3 minutes, send the bell peppers to fry.

It is better to add both red and green bell peppers to make the dish look more appetizing.

After 3-4 minutes, we shift the vegetables to one side of the cauldron, add tomato paste to the other, fry a little, and then mix with vegetables. Next, add the diced tomatoes, ½ teaspoon of coriander, cumin and salt. We send potatoes, peas to the cauldron and fill everything with hot boiled water and continue to cook. After 20 minutes, lay the rice and cook for another 15 minutes, add salt to taste. The soup is served with garlic and sour cream dressing, finely chopped cilantro and dill.

On warm days, you really want to treat yourself to a delicious dish cooked on a fire. Here is a recipe for pea soup cooked in a cauldron.

Ingredients:

• Peas - 200 gr
• Potato - 2 pcs
• Water - 2.5 l
• Ribs - 300 gr
• Lamb - 200 gr
• Onion - 1 pc.
• Carrot - 2 pcs
• Pepper
• Bay leaf
• Vegetable oil - 1 tbsp

Cut the carrots and onions into small cubes, fry in a cauldron until light golden brown with the addition of vegetable oil, salt and pepper. We take out the roast with a slotted spoon and transfer it to a separate bowl. Pour water into a cauldron with the remaining oil, add lamb and make the maximum fire. Before boiling, remove the foam from the lamb and cook for 1.5-2 hours. Then add the smoked ribs. After 20 minutes, we send peas to the cauldron and cook it for another 20 minutes. Next, lay the potatoes, cut into small cubes, bay leaf, add salt to taste. 5 minutes before readiness, we add frying. At the very end, add fresh herbs and a little sweet pea. Bon Appetit!

The peculiarity of this soup lies in the extraordinary combination of peas, turmeric and tomatoes. By the way, this dish is prepared without potatoes.

Ingredients:

• Peas - 200 gr
• Water - 1.5 l
• Ribs - 200 gr
• Onion - 1 pc.
• Carrot - 1 piece
• Tomatoes - 2 pcs
• Garlic - 3 cloves
• Turmeric
• Pepper
• Vegetable oil
• Greenery
• Crackers (to taste).

Cooking:

Pour water into the pan and send peas along with chopped smoked ribs to medium heat. When boiling, do not forget to remove the foam. We cook for about 30 minutes. Pour boiling water over the tomatoes for a few minutes to make it easier to remove the skin later. In the meantime, we prepare the roast. Cut the onion into small cubes and fry in a small amount of vegetable oil. Grate the carrots and add to the lightly fried onions for 7-10 minutes, stirring occasionally. Remove the skin from the tomato, cut into small cubes and send to our roast, along with crushed garlic. Simmer for a couple more minutes and turn off the fire. We put in the soup 7 minutes before the readiness. At the end, salt and pepper. Serve with fresh herbs and crackers.

The recipe is interesting for the presence of cloves, which must first be fried in a pan along with sweet peas.

Ingredients:

• Peas - 200 gr
• Potato - 2 pcs
• Water - 1.5 l
• Ribs - 200 gr
• Onion - 1 pc.
• Carrot - 2 pcs
• Salt - to taste
• Carnation - 4 pcs
• Sweet peas - 5 pcs
• Turmeric ½ tsp
• Bay leaf
• Vegetable oil
• Tomato paste - ½ tbsp
• Garlic - 2 cloves

Cooking:

Peas set to cook on medium heat. When the peas boil, remove the foam and add chopped smoked ribs, potatoes (diced) and raw carrots, grated. We cook for about 40 minutes. We need the potatoes to be well boiled. Meanwhile, fry the cloves and allspice in a hot frying pan for 3 minutes. Next, add vegetable oil and onion. Stir and fry for about 5 minutes. Then mix the fried onion with turmeric, tomato paste and fry for another 3 minutes. In our frying, add ½ cup of broth and crushed garlic. Simmer for 5 minutes and send to the soup. Add the bay leaf to the soup and leave for 5 minutes over low heat. Bon Appetit!

To prepare 5 liters of pea soup with smoked pork ribs, you will need:

• Smoked pork ribs - 500 gr
• Whole dry peas - 400 gr
• Turnip onion - 150 gr
• Fresh carrots - 150 gr
• Potato - 800 gr
• Spices - to taste
• fresh parsley
• White bread loaf

Pea soup with ribs has been the main dish of the poor in almost all of Europe since ancient times. This happened because peas are unpretentious and very productive plants. Dried peas are stored for a very long time, retaining all their useful properties. Peas contain a lot of protein, which is very close in composition to meat protein, so it is very nutritious.

Great Britain, the Netherlands, Finland, Germany and Sweden are famous for delicious pea soups with ribs. Each of these countries has its own recipe for a thick soup with ribs. No less we love pea soup in the countries of Eastern Europe. In Russia, Poland, Ukraine it is served with croutons.

Soup preparation steps

Here is a step-by-step recipe with a photo of a thick pea soup with smoked pork ribs the old fashioned way.

1. Sort dry whole peas from impurities and rinse in water. Pour the peas with cool water and let stand for at least 12 hours (for example, overnight). The water in the pan should be twice as much as the peas.
2. Pour smoked pork ribs with water and cook for 1 hour. You don't need to salt the ribs.
3. While the ribs are cooking, prepare the vegetables. Potatoes should be peeled, cut into medium cubes and left in water. Peel the onion and carrot and cut into small cubes.
4. Prepare the stir-fry for this pea soup with smoked ribs. Pour the oil into a heavy-bottomed pan and fry the onion and carrot until tender.
5. Drain the water from the peas and rinse it for the last time with water.
6. Add peas and salt to the cooked ribs. Boil 1 hour.
7. Put the potatoes in a pot with ribs and peas and cook for 30 minutes.
8. Add roast and spices. Boil 5 minutes. So delicious pea soup with smoked ribs is ready.
9. While the soup has cooled slightly, prepare the croutons. Cut a loaf of white bread into small cubes and fry in a dry frying pan without oil.
10. Pour the soup into a bowl and sprinkle with fresh parsley. Serve croutons on a saucer.

This is how soup has been prepared in Russia since ancient times. Peas are usually soaked overnight, and in the morning they begin to cook. If the peas stand in water for a few hours longer, and then immediately boiled with the ribs for 2 hours, then the peas will boil. Pea soup with smoked ribs is ready. After all, some people like peas to be completely boiled.

Cooking soup takes the hostess a lot of time. To prepare such a soup, you must not forget, in advance, soak the peas. And modern life dictates its own rules. In the morning, running away to work, a woman sometimes does not know what she will cook for dinner.

With a slow cooker, cooking pea soup will be even easier

And then multicookers-pressure cookers came to the aid of all the women of the world. You can cook soup with ribs in the Polaris slow cooker in just 30 minutes. Because peas do not need to be soaked to make soup. And the soup turns out just as tasty and healthy.

How to cook pea soup with ribs in a slow cooker?

1. Rinse the peas and smoked ribs.
2. Put the ribs and peas into the slow cooker. Close the lid. Select "Pressure Cooking" or "Quick Cooking" mode. Cooking time 20 minutes.
3. Prepare vegetables in the same way as in the previous recipe for pea soup with ribs.
4. After the signal to stop cooking, put the potatoes in the slow cooker. Select "Pressure Cooking" or "Quick Cooking" mode. Set the time to 10 minutes.
5. After cooking, put the frying in the slow cooker and bring to a boil in the “Frying” mode. Boil 5 minutes.

If you cook the soup according to this step-by-step recipe, then the peas will turn out to be boiled, and the soup will be thick and tasty. And you don't need to spend a lot of time on it. When serving, sprinkle the soup with herbs and serve croutons to it.

There are several special nuances that help give the soup an extra flavor. Frying can be cooked not on vegetable oil, but on raw smoked bacon. In this case, the bacon is cut into very small pieces. First you need to fry only the bacon, and then add the onions and carrots to it. In pea soup with ribs, frying goes along with fried bacon. And this will give it an additional aroma and taste.

You can put the spice "Provencal herbs" instead of bay leaf. The soup will have the aroma and flavor of mint and marjoram. Because of these herbs, pea soup with smoked ribs will seem a little different.

There is a subtlety in the smoked ribs themselves. Before adding vegetables, the ribs can be removed from the broth. Separate the meat from the bone. Cut the meat into pieces and return to the broth. Then cook according to the recipe.

First courses are very important for the human body. They should take the first place in the diet. These include cabbage soup, soups, mashed soups, borscht.

To create a delicious soup with a variety of ingredients, you need to prepare the broth. They are different: vegetable, meat, fish and even fruit.

Soups should not be cooked in large quantities to stretch for three days. After all, liquid dishes are tastier and more pleasant to use fresh and hot. If you heat it up several times, then the original taste is lost. Now let's talk about how to cook pea soup with ribs. This is done simply. You just need to follow the instructions.

Pea soup. Recipe with ribs

To prepare it, you need to take:

One glass of dry peas;
. three hundred grams of pork ribs;
. one head of onion;
. four potato tubers;
. three liters of water;
. three or four bay leaves;
. black pepper;
. salt.

Cooking

1. Now we will tell you how to make pea soup with pork ribs. First you need to soak the peas for several hours in cold water.
2. The ribs must be thoroughly rinsed with running water and cut or chopped into separate parts.
3. Then you need to put water on the fire. Wait until it boils, and put the meat into the already boiling water. This is necessary to preserve the nutrients in pork ribs. In cold meat, there is less protein in the meat.
4. Pea soup with ribs does not cook for long. But preparing the ingredients takes a lot of time. It will probably take about an hour for the ribs to cook and the peas to soak in water. Then you need to move on to the second part of the preparation. The potatoes must be washed, and if it is already washed, then peel and cut into squares.
5. Remove the dirty layer from the carrots, chop or finely chop into strips. Peel the onion and cut into squares.
6. After the ribs are ready, they are laid out on a separate plate, and the broth is filtered through a sieve with a fine mesh. It is necessary to add infused peas to it and cook for at least twenty minutes.
7. At the same time, you should start preparing the dressing for the soup. In a preheated pan with any fat or vegetable oil, add chopped or chopped carrots and onions. Fry all ingredients for no more than five minutes until golden brown.
8. Peppers, parsley, fried vegetables should be added to the soup pot.
9. You need to boil everything. Then add finely chopped dill and onion. The soup should stand for five minutes, after which it can be served.

Delicious pea soup. Recipe with beef ribs

For a hot dish you will need:

Seven hundred grams of beef ribs;
. half a glass of peas;
. five medium-sized potatoes;
. two carrots;
. onion head;
. fifty grams of vegetable oil;
. parsley and dill;
. spices, black pepper, salt to taste.

The cooking process

1. Peas are soaked for five hours. Although it is better to leave it in the water overnight.
2. Chopped beef ribs are dipped into boiling water and boiled in it for at least an hour. Then they are removed from the meat broth and cut into small pieces.
3. The potatoes are cut into large pieces, the peeled carrots are cut into strips, and the onions are cut into small squares. Potatoes are thrown into a pot with broth, and other vegetables are sent to overcook in a pan (add oil to it).
4. The infused peas are dipped into the broth and boiled for at least fifteen minutes, then potatoes are added to it for ten minutes, after which pieces of chopped meat, bay leaf, pepper, and salt are added.
5. Overcooked vegetables are dipped into the broth when the peas and potatoes are cooked. The soup is then brought to a boil. Then chopped greens are added. And that's it, pea soup with beef ribs is ready to eat.

Pea soup puree

We will need:

Two hundred grams of peas;
. one carrot;
. medium head of onion;
. ready-made meat broth from pork ribs (2 liters);
. two large potatoes.

Cooking process

1. We put the water on the fire, when it boils, we lower the pre-peeled and chopped potatoes and peas into it. It all boils for about an hour.
2. Then excess liquid is drained from peas and potatoes and rubbed with a blender.
3. Vegetables are fried separately and also ground into a homogeneous mixture.
4. We heat the meat broth and slowly introduce the pea-vegetable mixture into it. Boil for two minutes and the pea soup with ribs is ready. That's how easy this dish is.

Now consider another option for preparing this dish. We suggest you cook pea soup with smoked ribs. Then it will turn out surprisingly appetizing and fragrant.

Soup with smoked ribs

For cooking you will need:

One hundred grams of peas;
. three hundred grams of smoked ribs;
. one carrot;
. one bulb;
. vegetable oil;
. salt and pepper to taste;
. three pieces of potatoes.

Cooking process

1. One liter of water is poured into the pan, peas are lowered there. Boil thirty minutes.
2. After that, potatoes and smoked meats are added to it, boiled for another ten minutes. Then you need to take the washed carrots, peel and chop on a fine grater.
3. Onions must be peeled and cut into squares.
4. Send vegetables to a pan with vegetable oil.
5. Then add the fried mass to the broth and throw in the same bay leaf. Here is the finished dish with smoked meats.

Conclusion

Now you understand how this soup is made. If you liked some recipe, then be sure to cook pea soup with ribs for your family.

There is an expression: "A real family begins with soup." Perhaps that is how it really is. In every cell of society, there is sure to be at least one family member who cannot imagine his day without soup. And this is very good. After all, first courses are very useful, no matter what kind of soup it is - milk or broth-based, vegetarian light soup or chicken noodle soup or.

All of them are very tasty and useful in their own way. Pea soup is no exception. Despite its calorie content, it is very popular in many countries of the world, although it goes by different names. Peas are a storehouse of vegetable proteins, minerals and various vitamins. In addition, pea soup is very satisfying and nutritious, because peas contain almost the same amount of protein as beef.

Personally, I never thought about the benefits of this soup. I just like peas and all dishes from it. This is regardless of which peas are green peas or shelled peas, from which we cook soups and cereals. Agree, if you often eat the same dish, then it will soon get bored. But for some reason it didn't happen to me.

The fact is that in our student years we very often prepared various pea “masterpieces”. Probably for many students the main food was and is pasta and all kinds of cereals. Reasonably priced and satisfying. So it was the same with us. Since then, I have not really liked most cereals, but not peas. It has always been and still is one of my favorite dishes.

Basic principles for the proper preparation of pea soup with smoked meats

• You can cook pea soup on any meat. The best option is lamb, pork or beef ribs. Ideally, if they are smoked.
• Anything can be used as smoked meats, either individually or all together. It can be chicken wings, brisket, smoked sausages, ribs, etc.
• The key to a tasty and healthy soup is the freshness of the above products.
• Peas should be boiled over low heat in the region of 1-1.5 hours, having previously sorted it out and washed it very well with cold, running water.
• Peas must be soaked in cold water for 6-8 hours. And even better at night. This rule applies to all recipes for making pea soup.
• Often, when soaking peas or during cooking, tea soda is added to it to soften it more quickly. In order for all its useful substances, vitamins and minerals, to be preserved in peas, this should not be done. The process should be natural and only under this condition you will get a healthy and tasty soup, without foreign taste and smell.
• Peeled vegetables for pea soup can be cut in any way. Before adding them to the peas, you should first fry the carrots and onions in a pan, add any smoked meats that you plan to add to them, and fry a little until a pleasant aroma of smoked meats.
• It is very good to add finely chopped garlic and fresh herbs to the soup.
• First of all, potatoes are added to boiled peas, then frying and, at the very end, greens with garlic.
• Crackers should be added to hot soup just before serving.

These are the basic rules for making delicious pea soup. And so, in principle, each recipe has its own method of preparation. I present them to your attention.

6 recipes for cooking pea soup with smoked meats:

Pea soup. Recipe for smoked ribs

I bring to your attention perhaps the most common recipe. Very hearty and tasty pea soup is perfect for a good and hearty lunch.

Ingredients:

• Peas - 300 gr.
• Potatoes - 5 medium size
• Carrots - 2 pcs.
• Onion - 1 pc.
• Smoked ribs - 500 gr.
• Pepper
• Greenery
• Bay leaf

Cooking:

The first thing to start cooking is peas. It should be sorted out, rinsed thoroughly until the water becomes clear and pour water. Water should be poured so much that its level is 5-6 cm higher than the peas. Soaking time is 6-7 hours. The more the peas are soaked, the better and faster they boil.

After soaking, you need to rinse it again with cold water and let the water drain. Peas should increase in size and become soft.

Pour it into a bowl of water. For this amount of peas you need 5 liters of water. We put on fire and cook until cooked. This will take 20-25 minutes.

On a note! If you do not have time to soak, then you can use a little trick. During cooking, when the peas boil, you need to add 0.5 teaspoon of soda. Baking soda promotes rapid digestion. This was mentioned above. Of course, this is not entirely correct, but it happens that you need to cook pea soup, and there is absolutely no time for soaking.

Peel the potatoes, wash and cut into cubes. Fill with water and set aside.

Cut the peeled onion into thin half rings.

Carrots cut as you like. You can even grate on a coarse grater.

Pour vegetable oil into a frying pan and heat it up. We send only onions there first.

Sprinkle with ground black pepper and fry a little over medium heat, but not much.

Add carrots to onions. Reduce the heat to a minimum and fry the carrots a little along with the onions, stirring constantly.

Separate the smoked ribs with a knife. Cut the pulp into small strips.

We spread them on top of carrots with onions. Fry well on both sides.

Be sure to remove the foam from the boiled peas so that the soup turns out to be transparent. If this is not done, then it will be unclear.

We send potatoes to the finished peas. Salt a little and add 2 bay leaves.

Let's get to the croutons. White bread (better yesterday, a little stale) cut into medium-sized cubes.

We spread the bread on a baking sheet covered with paper and send it to the oven. Dry it to a beautiful golden color.

When the potatoes are ready, you need to add our fried onions, carrots and ribs to the soup.

Boil for 10-15 minutes so that the carrots are fully cooked.

Finely chop the greens.

Pour the finished soup into a bowl and add the croutons. Be sure to crush the greens on top.

Be sure to follow this recipe. I am sure you will like it very much. Bon Appetit!

Classic recipe for pea soup with smoked meats

Pea soup can be prepared with several types of smoked meats. In one soup, you can add ribs, and sausage, and ham, and sausages - in general, anything. It will even be much tastier and more aromatic. This is the recipe I would recommend you make this dish.

Here we use only smoked ham and ribs, but you, in turn, can replace these ingredients with any other that you like.

What you need:

• Smoked meats (ribs and ham) - 400 gr.
• Peas - 250 gr.
• Potatoes - 3 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Sunflower oil - 3 tbsp.
• Bay leaf - 2 pcs.
• Crackers
• Pepper
• Water - 3.5 liters.

Cooking:

Pour the pre-soaked peas into a saucepan, fill with water and put on medium heat for 2 hours.

Cut the ham into small equal cubes. The ribs are separated from each other.

Finely chop the onion.

Cut the potatoes into medium-sized sticks or cubes.

Grate the carrots on a coarse grater.

Fry the onion in a pan until golden. Add carrots and sauté for 2-3 minutes.

Put smoked meats and potatoes in boiled peas. We mix.

Then fried vegetables.

Bring to a boil. Salt and cook until potatoes are fully cooked.

A few minutes before the readiness, add 2 leaves of parsley and pepper.

Pea soup with smoked meats is ready. Serve it on the table with crackers.

Pea soup with smoked sausage

For lovers of sausages, there is also a recipe for a very tasty soup. You can use only smoked sausage, or you can combine it with sausages or sausages. In any case, incredible taste and aroma is guaranteed. Shall we try?

Products for cooking:

• Peas - 500 gr.
• Potato - 1000 gr.
• Onion - 200 gr.
• Carrots - 250 gr.
• Smoked sausage - 300 gr.
• Water - 3.5 liters.
• Bay leaf - 2 leaves
• Dill - 1 bunch
• Sunflower oil - 50 ml.
• Pepper

How to cook:

We send the washed and soaked peas to the pan, fill it with water and put on fire. Bring to a boil.

Remove the foam from the boiled peas and cook the peas until completely boiled for 30-40 minutes. It all depends on the variety.

At this time, you need to prepare all the other ingredients. Cut potatoes into small cubes.

Cut the sausage into cubes or sticks.

In a frying pan with vegetable oil, fry the finely chopped onion and grated carrot until soft for 7-10 minutes.

Pour the potatoes into the boiled peas and cook until the latter is ready.

Next comes the sausage, salt, pepper and bay leaf.

Cook over low heat for another 10 minutes.

A minute before the end of cooking, add finely chopped dill.

Pea soup with sausage is ready. Can be served with or without crackers. Very tasty and satisfying. Bon Appetit!

Pea soup with smoked chicken

Chicken cooked in a smokehouse is very good in itself. But if you add it to pea soup, you get a wonderful dish with a unique aroma and taste. You can use any part of the bird, be it wings, brisket or legs. Or all together. The result is one - everyone will be happy after eating this dish.

What you need:

• Smoked chicken breast - 300 gr.
• Peas - 250 gr.
• Medium potatoes - 2 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Vegetable oil - 1 tbsp.
• Butter - 1 tbsp.
• 4 slices of bread
• Pepper

How to cook:

We introduce the washed, prepared peas into boiling water and cook for 10 minutes. We remove the scale.

Cut the crust off the bread slices and cut the flesh into cubes.

Lightly fry the bread cubes in vegetable oil over high heat, stirring constantly. A little salt and pepper.

Finely chop the onion.

We do the same with carrots.

Cut the chicken breast into strips.

We cut the peeled potatoes in any way and send them to the pan with peas. Mix and cook until done.

Fry the brisket over high heat, stirring constantly.

Saute onions in butter until translucent and add carrots.

We send the brisket and browned vegetables to the pan with ready-made peas and potatoes.

Stir the finished soup and leave for 10 minutes.

Before serving, sprinkle the pea soup with croutons and herbs.

Smoked brisket will give your soup a unique aroma and wonderful taste. Try it and you will understand everything.

How to cook (cook) pea soup with smoked meats in a slow cooker

A wonderful invention is the multicooker. It is very convenient if you have a lot to do and there is practically no time left for cooking. And in general, when you come home after a hard day's work, it's not very good - you want to stand at the stove. It is in such cases that modern household appliances come to the rescue.

With the help of a multicooker, you can cook any dish, including pea soup. Cooking in a multicooker.

What do you need:

• Peas - 2 cups
• Medium size potatoes - 3 pcs.
• Carrots - 2 pcs.
• Onion - 1 pc.
• Any smoked meats - 300 gr.
• Bay leaf
• peppercorns

How to cook:

Pour a little oil into the multicooker bowl and set to the "Frying" mode.

At this time, cut the onion into thin half rings and rub the carrots on a coarse grater. We send fried in a slow cooker.

We cut into cubes of smoked meat (here sausage) and pour it into onions and carrots. Fry for 3-4 minutes.

Then add chopped potatoes to vegetables and sausage.

Pour the washed peas, bay leaf, salt and pepper.

Pour boiling water to level 1.5 on the multicooker bowl. Stir and put on the "Soup" mode for 1 hour.

The cooking time depends on the model of the multicooker. Here is the cooking time for the Polaris multicooker.

Pour the finished soup into bowls and sprinkle with herbs.

This is how easy and simple it is. And most importantly, pea soup cooked in a slow cooker tastes just as good as cooked on the stove. Eat for health!

Video recipe for soup with smoked meats

And finally, I suggest you watch the video recipe for pea soup.

Hello everyone. Today we will cook pea soup with smoked ribs.

Pea soup is one of the most delicious, fragrant and satisfying dishes in Russian cuisine. It is very difficult to resist, and not to try this magnificent masterpiece. Thanks to smoked meats, this dish has excellent richness and unique taste.

Our family loves this dish very much and eats it with pleasure. The necessary products can be purchased at any store or market.

How to cook pea soup with smoked meats

For this we need:

Cooking:

1. I pre-soaked the peas two hours before cooking, so that it becomes softer and boils during cooking. The water turned out to be cloudy. It is necessary to rinse it under running water and add to the saucepan.

2. After we washed the peas, it became clean, we send it to a pot of water, put it on the fire and wait for it to boil well with us. It is not necessary to wash the peas, I did this so that my broth was more transparent.

3. Now let's move on to other products. We will cut the products in stages. We get our ribs - this is the next ingredient that will fall into our soup. We need to cut the ribs in portions, into small pieces, so that it is convenient to eat. We cut so that our ribs look beautiful in a saucepan. If the pieces are too big for you, you can chop them. I want my pieces to be about the same size, so I cut the long ones in half. The smell is very pleasant, the soup should turn out well. We remove the chopped meat in a separate bowl.

4. Now let's prepare the frying for our soup. Rinse your cutting board after meat. We take the onion and cut it into small pieces, rub the carrots on a coarse grater (it can be fine, if desired, this does not matter).

5. To prepare the frying, we put the pan on the fire, add a little sunflower oil there, spread the onion. It is necessary to fry it to the extent that the pieces begin to peel off from each other.

6. Next, add carrots and mix well. If the carrots are chopped on a fine grater, add only when the onion becomes soft. The oil used is fresh, not refined, so foam. This will not spoil the taste of the soup. The fire should not be big. As it is now fashionable to say, "so that our vegetables are sautéed." We mix and give them the opportunity to interact with each other. Carrots and onions are fried, turn off the heat and let the vegetables already reach in a hot pan.

7. During the cooking process, a white foam forms in the broth, we need to remove it. To do this, we will use a regular slotted spoon. After boiling, it is necessary to cook for about 30 - 40 minutes. This time should be enough for the peas to boil.

• If the peas are of such a variety that after soaking they are not softened, you can easily grind them with a blender, you get a kind of gruel.
• If you want the peas to cook faster, cover the pan with a lid, you can not completely open it, but open it a little so steam will come out.

8. While our broth is being prepared, I propose to deal with potatoes. We cut it into portioned pieces to fit in our mouth. If the peas have not yet been cooked, and you have already prepared the potatoes, you should fill it with water so that it does not darken. The disadvantage of this process is that starch is washed out, in which there are useful substances necessary for our body.

I advise you not to fill it, but to cut it before the process of lowering it into the broth.

9. Our broth boils desperately, we stir it periodically, the foam is already less.

10. While the soup is being prepared, I propose to take up the greens and chop them. I chose dill for pea soup, fragrant and fresh parsley is also perfect, it is advisable not to take thick stems. Dill is best cut from the top.

11. Another ingredient that I like in pea soup is sweet pepper, it is not necessary to add it, but it is very tasty and fragrant. If, for example, you have a fresh pepper, why not. We remove the bones, we don’t need the grains, and cut them into small cubes or slices, in general, as you like.

12. 40 minutes have already passed, it's time to check our peas, as we see it boiled. If you want it to be smaller, you can grind it with a blender or mashed potatoes. I won't touch anything anymore.

13. Add the following ingredients: chopped ribs, they should boil for 10 minutes.

14. Now lay out the potatoes, which we have already cut into portions.

15. After the potatoes are cooked, pour out the frying. The soup immediately changed color, let it boil a little.

16. It's time to add sweet bell pepper and all the other ingredients that are left. The soup continues to boil. The aroma is incredible from our ribs.

17. It's time to salt, just don't overdo it, as our smoked ribs have already been salted. You can also pepper the soup to taste. Mix and leave for a minute to come up. We check the potatoes, take them out, if they break perfectly, then they are ready.

Look how rich, fragrant and I assure you very tasty soup. Turn off the stove and let it brew for about 30 minutes. Add greens and cover.

Bon Appetit everyone!