Peas contain vegetable protein, vitamins and minerals necessary for our body. A hearty and nutritious soup is prepared on its basis, and with smoked ribs it is also incredible.

fragrant.

Pea soup with smoked ribs (step by step recipe) - basic cooking principles

Each housewife has her own recipe for this dish. For those on a healthy diet or diet, the soup is made with fresh or canned green peas. Well, those who love hearty dishes use dried split peas for cooking. It makes the soup thick and rich.

Dried peas are sorted out and washed thoroughly until the water becomes clear. It is advisable to soak it overnight. This will significantly shorten the cooking time. Some housewives add baking soda during cooking to speed up the softening of the peas. But this is not worth doing if you want to preserve all the nutrients. Only under the condition of natural boiling of peas can you get a tasty, and most importantly, healthy soup, without foreign smell and taste. Wash the soaked legumes again, put them in a saucepan. Pour in water so that its level is two fingers higher than peas, and cook over low heat for two hours. In this case, do not cover the pan tightly, otherwise the rising foam will run out of the pan. The foam must be removed with a slotted spoon or spoon.

Soup ribs can be pork, lamb or beef. The main condition is that they are really smoked, and not soaked in liquid smoke. It is better if it is a home-smoked product.

In addition to ribs and peas, you will need vegetables: potatoes, onions and carrots. Peel the potatoes, wash and cut into small pieces. Peel and finely chop the onion. Cut the peel from the carrot and chop it with a sharp knife as small as possible, or rub it on a coarse grater.

Vegetable oil is poured into a frying pan and placed on the stove. As soon as it warms up, put onions in it and fry it until transparent. Then add the chopped carrots and continue to fry, stirring constantly, until the vegetable is tender.

The smoked ribs are cut into three pieces and spread over the fried vegetables. They all languish together on low heat for another ten minutes.

Put potatoes in a saucepan with almost boiled peas and continue to cook until they are ready. Stir the soup as often as possible to prevent the peas from sticking to the bottom of the pot. At this stage, the soup is salted, spices and bay leaves are added.

When the potatoes become soft, put the vegetable fry with ribs in a saucepan.

What a pea soup without croutons. For their preparation, white or rye bread is cut into slices, cut off the crusts and cut into small cubes. Spread on a baking sheet and dry in the oven, or fry in a dry frying pan until golden brown.

For spicy foods, add a chilli pod to your soup. Garlic squeezed through a press will add spice to the dish. Canned corn can be added to the soup for variety.

Smoked ribs can be used in combination with other smoked meats: sausage, wings, etc.

Ready-made pea soup with smoked ribs ( step by step recipe) served with croutons and fresh herbs. Instead of croutons, you can make garlic croutons.

Recipe 1. Pea soup with smoked ribs: a step by step recipe

Ingredients:

• 300 g dry split peas;
• refined sunflower oil;
• 450 g smoked ribs;
• fresh herbs;
• two carrots;
• freshly ground black pepper;
• two onions;
• salt;
• five potatoes;
• pod bell pepper.

Cooking method:

1. Sort out the peas. Pour into a sieve and rinse thoroughly under running water. Then transfer it to a bowl and cover with clean boiled water. Leave it on for a few hours, preferably overnight. Due to this, the peas will become soft and boil down faster. When the peas are swollen, drain off the remaining water and rinse again. Transfer the peas to a saucepan and cover with clean filtered water. It's worth noting here that if your water is hard, don't use it to make soup. Peas will not boil in such water. It is better to use still mineral water. The liquid level should be three fingers above the peas. Place the pot on the stove and cook over medium heat until boiling. Be sure to remove the foam. Now twist the heat and continue cooking until the peas are tender.
2. While the peas are cooking, prepare other foods. Remove the smoked ribs from the refrigerator and cut them into portions for convenience. Divide them into sections along the bone first, then use kitchen scissors or pruning shears to cut each rib in half. Place the sliced ​​smoked ribs on a plate.
3. Start cooking vegetable fry. To do this, peel the onions from the husk, wash them. Cut each in half, place on a board and cut into small pieces. Use a sharp knife or peeler to peel the skin off the carrot. Wash the vegetable and grind into fine or coarse shavings using a grater. Place a cast iron skillet over the fire. Pour refined oil into it and heat it up. Place the chopped onion in a skillet and fry, stirring regularly, until transparent. Now add the carrot shavings, twist the heat and simmer until the carrots are tender.
4. Peel the potatoes with a sharp knife or a special vegetable peeler. Wash the peeled vegetable and cut into small pieces. Slice the potatoes just before placing them in the pot. Otherwise, it will have to be filled with water, and it will wash out the starch, which is so necessary for our body. Dip the chopped potatoes in a saucepan. The peas should be almost done.
5. Rinse the greens, shake them off and chop finely. For this soup, young dill or parsley is suitable.
6. Remove the bell pepper pod from the stalk. This can be done by cutting it out with a knife, or press down on the tail, twist and remove. Clean out the seeds. Cut the pod in half, place on a board and chop into thin strips.
7. Place the smoked ribs in a saucepan and simmer for another ten minutes. Add the vegetable fry, stir and simmer. At this point, add salt to the dish. Remove the potatoes and check for doneness. It should break easily. Season the soup with fresh herbs, stir, keep on the fire for a couple of minutes, then set the pan aside, cover with a lid and leave to infuse for half an hour.
8. Serve Step-by-Step Smoked Ribs Pea Soup with croutons, cheese croutons, or garlic croutons.

Recipe 2. Pea soup with smoked ribs: a step-by-step recipe in a slow cooker

Ingredients:

• 450 g dry split peas;
• one sliced ​​loaf;
• three potatoes;
• onion;
• two cloves of garlic;
• one carrot;
• spices;
• 50 ml olive oil;
• salt;
• 450 g smoked pork ribs;
• two liters of filtered water.

Cooking method:

1. Sort the peas, remove all debris and pour into a sieve. Rinse thoroughly under running water. Transfer the washed peas to a bowl and cover with water. Leave it on for a few hours, preferably overnight. Then drain off the remaining water and rinse again.
2. Peel potatoes and carrots using a vegetable peeler or a sharp knife. Wash vegetables thoroughly. Peel and rinse the onion head. Finely chop the carrots, or grind them into coarse shavings on a grater. Chop the onion into small cubes on a cutting board.
3. Pour olive oil into the container. We turn on the "frying" program. As soon as the oil is hot, pour the onion into it and fry it until it is transparent. Then add the chopped carrots and sauté until the vegetable is tender.
4. Rinse the smoked ribs, pat dry with a paper towel and divide into strips over the bone. Then cut each bone in half using kitchen scissors or pruning shears.
5. Pour water into the container of the device. Throw the swollen peas on a sieve and rinse again. Put in a multicooker.
6. Cut the potatoes into small pieces and send them after the peas. Put smoked ribs here. Stir, close the lid and activate the soup program. Cook for 50 minutes.
7. Peel the cloves and squeeze through the garlic press. Cut the bread into small cubes and place on a baking sheet. Place it in the oven for ten minutes, preheating it to 200 C.
8. Divide ready-made pea soup with smoked ribs (step by step recipe) into bowls. Add a little garlic and croutons to each.

Pea Soup with Smoked Ribs (Step by Step Recipe) - Tips and Tricks

• If you want a light soup, cook it with fresh or canned peas.
• For the soup, it is best to use homemade smoked ribs.
• You can serve croutons or garlic croutons with pea soup.
• To make the soup transparent, be sure to remove the foam that forms during the boiling of the peas.

With just a glass of peas and some smoked ribs, you can serve the soup until you get bored. But cooking quickly will not work, since it will have to be soaked for several hours in order to quickly and easily boil down. The beauty of this bean is that the taste goes well with smoked meats.

Soak the peas in the evening. Cook until soft in the recommended amount of broth or water (during this time, fry the vegetables and cut the smoked ribs). Separate the boiled meat from the seeds, cut and add to the liquid along with the vegetables. If making a puree soup, add the meat after chopping the beans.

Preparation for cooking

If boiling exclusively in water, add 400 ml of liquid for each serving. This is in view of the fact that some will boil away. If the soup is prepared with the addition of broth, pour a small amount of water to boil the peas, and after 40 minutes add the broth and add the fried vegetables.

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Soak peas in cool water for 6-8 hours. In this form, it will cook quickly and efficiently. Put the peeled and chopped potatoes 20-25 minutes after the peas.

Pre-chop or grate vegetables. Fry over low heat until golden brown, as usual. A piece of butter added to the skillet will soften the soup.

Place the vegetables in the broth when the peas and potatoes are cooked. Cut the smoked ribs into small pieces, quickly fry and immediately add to the liquid. You can also throw in fresh herbs and crackers or do without them.

How much to cook

Rinse the peas after soaking, cover with fresh water, put on a small fire, so it will turn out soft and tasty. Enough 40 minutes for full readiness. If you cook a dry vegetable, it will take 1.5 or 2 hours.

Add vegetables when the main component becomes soft, but not boiled yet, after about 25 minutes. Put the smoked meats 5-10 minutes before the end of cooking. They will saturate the dish with aroma, but will not be overcooked.

Calorie content

Use the Calorie Chart to determine the calorie content of Rich Pea Soup with Smoked Ribs.

Characteristics of food products:

Ingredient name	Weight, g	Proteins, g	Fat, g	Carbohydrates, g	Calorie content, kcal
	300	61,6	6,0	157,5	325
Smoked ribs (pork)	200	29,9	66,3	0	385
Onion	100	1,4	0	10,3	48
Carrot	80	0,9	0	6,1	30
Vegetable oil	10	0	9,99	0	87,3
Butter	10	0,06	8,25	0,05	73,4
Potato	400	8,0	0,16	80,1	356
Total:	1100	101,8	90,7	254,05	1304,7
A portion:	300	7,5	5,5	19,1	150,3
Per 100 grams	100	2,5	1,8	6,4	50,1

Classic recipe

For lunch, cook a pea soup with smoked meats, which have a spicy taste, which is prepared in different countries and is considered classic. The dish turns out to be special.

Ingredients:

• 180-200 g whole peas;
• 1 kg of beef;
• 0.3 kg of pork ribs (hot smoked);
• 4 liters of water;
• 3 potato tubers;
• 40-45 g butter;
• 2 heads of onions;
• 40 g tomato paste or 2 fresh tomatoes;
• 1-2 carrots;
• black peppercorns.

How to cook:

1. Pour peas with water, leave overnight.
2. Rinse well a piece of beef, chop coarsely and cover with water. Put a saucepan with meat on maximum heat, throw in 2-3 pinches of salt, peppercorns. After boiling, remove the foam, continue cooking over low heat.
3. Remove the meat after an hour, strain the broth into another pan, if necessary. Put the peas, after 25 minutes the potatoes.
4. Brown the onion in oil. Put pasta or grated (without skin) tomatoes to it. Fry all together for 5 minutes, then add the grated carrots, continue for another 5 minutes.
5. If the potatoes and beans are cooked, add the vegetable fry to the broth. Cut the ribs into small pieces, fry in a vegetable pan and send to the pan.
6. After boiling, turn off the stove. If necessary, add salt and black pepper.
7. Leave on for 15 minutes to infuse the soup.

Before serving, add some chopped fresh herbs to each serving.

Video recipe

Soup with smoked ribs, bacon and sausages

In the evening, soak the peas, you can put them to boil in the same water. When soft, add salt, potatoes, carrots, onions and smoked meats.

Ingredients:

• 0.5 kg of smoked pork ribs;
• 0.2 kg of cooked smoked bacon;
• 0.2 kg of sausages;
• 200 g of split peas;
• 600 g potatoes;
• 150 g onions;
• 150 g fresh carrots;
• 2-3 pieces of bay leaves;
• black pepper, vegetable oil, salt to taste.

Preparation:

1. Pour the ribs in a saucepan with water and put on low heat, cook for 15-20 minutes. Then take out, cool and cut the pulp from the seeds.
2. Rinse split peas, send to broth. Cook for another half hour. At this time, chop the potatoes and put them in the soup.
3. Dice the carrots, onions, sausages and bacon.
4. Brown the onions and carrots in oil. Fry the sausages and bacon in another skillet. Add vegetables and smoked meats to the broth.
5. When the legumes are tender, the meal is done. At the end, throw in the bay leaf and boil for a few more minutes over low heat.

Pea puree soup with croutons

Serve the puree soup hot, seasoned with fresh green dill. Fried cubes will help to accentuate the taste. white bread.

Ingredients:

• 200 g (1 cup) peas
• 0.6 l of meat broth;
• for frying butter;
• 150 g onions;
• 0.3 kg smoked ribs;
• fresh dill.

Preparation:

1. Soak peas for 6-7 hours. Then pour into broth and cook until tender.
2. Fry chopped onion in oil until creamy.
3. When it becomes very soft, combine with the onion dressing and chop thoroughly with a blender until a homogeneous mass is formed. Add smoked meats to the mashed potatoes and boil over low heat for about 5 minutes.
4. Season the soup with chopped fresh dill.
5. Cut white bread without crusts into small cubes and fry, then lay on a paper towel. Add croutons to each plate before serving. If there is no time to brown the white bread squares, you can serve ready-made crackers.

How to cook pea soup in a slow cooker

In terms of the ratio of taste and ease of execution, this soup, cooked in a multicooker, can become a champion. You need to act quickly: send vegetables and ribs into the bowl, fry, pour boiling water, add peas.

Ingredients:

• 200 g dry whole peas;
• 0.3 kg of hot smoked pork ribs;
• 120 g carrots;
• 80-90 g onions;
• 60 g ghee butter;
• freshly ground black pepper + coarse salt to taste.

Preparation:

1. Pour peas into a bowl, pour in boiled water, leave for 7-8 hours.
2. Peel the vegetables and chop finely, the onion with a knife, and the carrots on the grater.
3. In a multicooker bowl, fry vegetables in oil, add pieces of smoked meats, and simmer everything together for 2-3 minutes.
4. Pour 2 liters of water into the vegetables, add the peas and cook, setting the "Soup" program.
5. Turn off the multicooker, let it stand, and do not open the lid.
6. Pouring the pea soup, put smoked meats, a handful of toasted crackers in each plate, sprinkle with chopped dill on top.

Video recipe

The aroma of this soup is remembered by everyone who has tasted it at least once. Delicate, hearty with smoky notes. In general, if you have smoked ribs, cook pea soup with them, you will not regret it.

Ingredients:

for 3 liters of water:

Smoked ribs- 500 grams

Peas- 150-200 grams

Potato- 3 pieces

Onion- 1 piece

Carrot- 1 piece

Spices: salt, ground black pepper, bay leaves, herbs.

How to make pea soup with smoked ribs

1 ... Pour the ribs with cold water (you can also dip them in boiling water). Cook for 20-30 minutes.

2 ... Rinse the peas by draining the water several times until it becomes transparent. Remove spoiled grains.

3. Soak the peas while the smoked ribs are boiling. This will speed up the soup making process.

4 ... Remove the ribs from the broth, cool slightly, cut off the meat. Send the ribs and meat back to the soup. Pour the peas there, add salt and bay leaf. Cook the peas until they can be easily crushed with your finger (almost until tender).

5 ... Then add the peeled and diced potatoes. We are waiting for the water to boil, and we reduce the heat to a minimum. In this position, the soup will cook until cooked through. This is done so that all the ingredients are cooked and retain their shape as much as possible.

6 ... Saute the onions with carrots. Add to soup.

7 ... 2-3 minutes before turning off the stove, add dried herbs. If you have fresh herbs, add them at the time of serving, sprinkling on the soup poured into the bowls.

Delicious pea soup with smoked ribs ready

Bon Appetit!

Both children and adults love peas. How nice it is to eat fresh peas straight from the garden, add canned peas in a variety of salads. A fragrant pea soup with smoked meats leaves no one indifferent. However, apart from good taste, peas are essential for good nutrition.

The benefits and harms of peas

It contains a large amount of plant proteins, and easily digestible. Therefore, it is advisable to include it in the diet of vegetarians, athletes or people who work physically.

- it is able to positively influence the activity of the brain and memory processes, this is facilitated by the sugars that make up the composition.

- perfectly removes harmful substances from the body (for example, toxins or salts of heavy metals) due to the presence of antioxidants in peas. Because of this, it is beneficial for the skin as well.

- the risk of cancer cells is reduced, since these beans have the property of stimulating regeneration processes.

- the positive effect of peas on the work of the heart muscle is also known, as well as its ability to prevent the appearance of fatty plaques. All these wonderful properties make it useful for heart disease, hypertension or atherosclerosis.

- Peas are an excellent supplier of niacin in the body. This can effectively lower cholesterol levels.

- The diuretic properties of peas are positively used in the fight against obesity.

- The fruits of this bean can help with heartburn, in addition, it is useful in general for the digestive system. For example, with exacerbations of gastritis, it can relieve an attack of pain that has arisen.

A decoction prepared using leaves and pea shoots helps with urolithiasis.

- it is also useful for maintaining the beauty of the skin. If you mix milk with dried pea flour in equal proportions, this mask will refresh your skin color and slightly whiten it. You can make a mask from fresh peas by mixing it with sour cream or cream.

However, pea fruits also have harmful properties.

Firstly, it is the ability to increase the processes of flatulence, so people often have to give up soup or pea porridge.

Secondly, you can not eat pea dishes with inflammatory diseases of the stomach, this can cause an exacerbation.

Thirdly, excessive consumption of fresh fruits can irritate the stomach lining and cause discomfort.

There are many recipes for pea soup, but I loved one. This is a recipe for a pea soup with smoked pork ribs. I would like to dwell on it in more detail.

There is no difficulty in making soup. On a 10-point scale, I would rate it at 5. This means that even a novice cook can handle the recipe.

The main ingredient in the soup is peas. Nowadays it is not difficult to go and buy it in the store. For soups, take whole or chopped. Whole is very poor at absorbing water, so it remains firm in the soup. For this reason, split peas are most often chosen for soups. It absorbs moisture well, boils quickly, and this is what you need for an excellent pea soup.

How long to soak peas for soup

This question was probably asked by everyone who has ever cooked pea soup. Again, the length of time the peas are in the water depends on how long you have them.

If you are soaking whole peas, then the water should be 3 times more than the peas. Experienced cooks soak overnight, and the next day they boil soup or soak in the morning to cook in the evening. In any case, a minimum of whole peas should be in the water for 6 hours. It is believed that if the peas have doubled, then they are ready for boiling.

If the peas are soaked in hot water and add 1 tsp. baking soda, you can reduce the soak time to 1.5 hours.

You can also pour boiling water over and after 2 hours whole peas are cooked for only 30 minutes.

Now let's deal with split peas. It absorbs water much faster, so it doesn't take so much time to soak, 30 to 60 minutes is enough.

How to Make Smoked Ribs Pea Soup

We figured out the peas, now let's move on to the soup recipe itself. Best of all, pea soup is obtained with smoked meats. Smoked rack of pork ribs here is perfect. I marinate beforehand and then smoke the ribs. No matter how much you harvest, they are quickly eaten up. Therefore, in today's recipe I use 450 grams of store.

In addition to the ribs, we need:

• Peas - 200 grams
• Potatoes - 3 pcs.
• Bow -1 pc.
• Carrots - 1 pc.
• Vegetable oil
• Greens
• Bay leaves - 3-4 pcs.
• Salt and pepper to taste.

To begin with, fill the smoked ribs with cold water and set on fire. As soon as they boil, pour the peas.

The ribs, in principle, are already edible and it is enough to cook them for 30 minutes. But I love the richness and when the peas turn into mashed potatoes. Therefore, we will cook for 50 minutes.

For now, let's make the dressing for the soup.

Fry on vegetable oil, finely chopped onions and grated carrots.

The ribs are cooked with peas. We take out the ribs and separate the meat from the bone. We reset it back. Salt to taste.

Cut the potatoes into cubes and send them to the broth. We will cook for 15 minutes.

5 minutes before the end, we send the roast and bay leaf. You can pepper to taste. Try it with salt.

At the very end, add greens and turn off the gas.

Let it brew for 10 minutes and the soup is ready!

I am sure you will cook according to this recipe more than once.

For tasty and hearty lunch a rich, thick pea soup with smoked ribs is perfect. Despite its filling, the soup is a low-calorie dish.

Soup is prepared in meat or vegetable broth, and smoked meats add aroma and piquancy to the dish.

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

Best of all, split peas are suitable for soup, they boil faster and do not require pre-soaking.

Pea soup with smoked ribs - basic cooking principles

Pea soup cooked with pork, beef or lamb ribs.

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

The smoked ribs are laid out on a board and the ribs are separated from each other. Peel and chop onions and carrots in any way. Vegetables are fried in a pan until soft. Then smoked ribs are sent to the vegetables and fried for some more time, until you feel the tangible aroma of smoked meats.

Chop the garlic and herbs finely with a knife. The 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 herbs. A few minutes before cooking, put the frying of vegetables.

The soup is served hot with croutons, which are made from a white loaf.

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

Recipe 1. Pea soup with smoked ribs

Ingredients

smoked pork ribs - 300 g;

carrot and onion;

two potatoes;

a glass of split peas;

30 g of vegetable oil;

salt and parsley.

Cooking method

1. We clean from debris and wash the peas. Soak it overnight in cold water. Wash the smoked ribs, put in boiling water and cook for about forty minutes, removing the foam with a slotted spoon. Drain the water from the peas and put it in a saucepan with ribs. Cook for another quarter of an hour.

2. Peel and finely chop the carrots and onions. Saute vegetables in hot oil until golden brown. Peel the potatoes and cut them into small cubes.

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

Recipe 2. Pea soup with smoked ribs and bacon

Ingredients

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

70 g smoked lard;

peas - a glass;

two onions;

half a kilo of potatoes;

half a large carrot;

three liters of water;

bay leaf, table salt and ground black pepper.

Cooking method

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

2. Fry the diced smoked bacon in a preheated pan. Peel vegetables. Coarsely grate the carrots, chop the onion finely, and the potatoes in large enough cubes. Put chopped onions and carrots to lard, and fry for another five minutes.

3. About an hour after the broth boils, remove the bay leaf and meat. Add potatoes to the pot. Separate the cooled meat from the bones and disassemble into pieces.

4. Boil the potato soup for about 20 minutes, then add the meat and fried vegetables. Season with pepper, salt and cook until tender. Serve the soup hot, sprinkle with finely chopped herbs and white or rye bread croutons.

Recipe 3. Pea soup with smoked ribs and cream

Ingredients

300 g of meat;

smoked ribs - 200 g;

a glass of peas;

bulb;

carrots and potatoes - 2 pcs.;

cream - 100 g;

parsley, salt, provencal herbs and pepper.

Cooking method

1. We sort out the peas, rinse and fill with cold water for an hour. Then we rinse it, put it in a saucepan, pour water and put it on fire.

2. Cut the meat and smoked ribs into medium-sized pieces. We wash the meat, smoked meats and put them in a saucepan. As soon as the soup starts to boil, remove the foam with a slotted spoon. Peel and rinse the onion and carrots. Large three carrots, and chop the onion into small cubes. Saute vegetables in hot oil.

3. Peel the potatoes, wash them, cut them into cubes and put them in a saucepan. Cook the soup for a quarter of an hour, put the fried vegetables in the soup and continue to cook until tender. Puree the soup with an immersion blender, pour in the cream and stir. Pour the pea soup into a plate, decorate with herbs and serve.

Recipe 4. Pea soup with smoked ribs and sausage

Ingredients

300 g smoked pork ribs;

peas - a glass;

smoked sausage - 100 g;

carrot and onion;

a couple of potatoes;

greens and salt.

Cooking method

1. Rinse and cut the smoked ribs. Cut the peeled potatoes into medium-sized cubes. Peel and chop carrots and onions: onions - in small cubes, carrots - rub coarsely. Smoked sausage cut into strips.

2. Sort the peas, rinse, fill with water and leave for a couple of hours. After the allotted time, drain the water and put it in a saucepan. Cook with water until half cooked. Add smoked ribs to the peas and cook for another quarter of an hour. Then we spread the potatoes.

3. Fry the carrots and onions in hot oil until soft, spread the sausage to the vegetables and fry for another five minutes. We send the finished dressing to the pan. Salt to taste and boil the soup for several minutes. Turn off the heat, fill with chopped herbs and leave for 20 minutes.

Recipe 5. Pea soup with smoked ribs and croutons

Ingredients

split peas - a glass;

700 g of beef on the bone;

smoked pork ribs - 300 g;

200 g of smoked brisket and loin;

250 g potatoes;

onion and Bell pepper;

carrots - 100 g;

300 g of wheat bread;

four cloves of garlic;

50 ml olive oil;

5 g of baking soda;

a bunch of parsley.

Cooking method

1. We sort out, rinse the peas and soak them overnight in water. Put the meat in a saucepan, fill it with water, wait until it boils, remove the foam with a slotted spoon and cook for a couple of minutes. Boil three and a half liters of water separately.

2. We take out the meat and drain the water. My saucepan, pour boiling water into it, put the meat, bring to a boil and turn the fire to a minimum. Peel the onions and carrots, rinse and put the vegetables in the broth. Cook meat with vegetables for about two hours. As a result, about two and a half liters of pure broth should remain.

3. Shortly before the end of cooking the broth, we take out the vegetables, put the peas and cook for about an hour. Next, add the peeled and diced potatoes. Cook for a quarter of an hour. Chop the loin into cubes, divide the smoked ribs and add everything to the soup. Cut the brisket into long strips and fry it in a dry frying pan. Add carrots, peppers and onions cut into small cubes to the fried brisket and sauté the vegetables over low heat for several minutes.

4. Put the sauerkraut in the soup and cook for another ten minutes. Lightly fry the diced bread in hot oil, adding crushed garlic to it. Then we put the bread on a baking sheet and bake in the oven for a quarter of an hour. Pour the pea soup into bowls, add chopped herbs and croutons to each.

Recipe 6. Pea soup with smoked ribs and sausages

Ingredients

half a kilo of smoked ribs;

four smoked sausages;

a glass of split peas;

a kilogram of potatoes;

carrot and onion;

pepper, table salt and bay leaf;

vegetable oil.

Cooking method

1. Bring water in a saucepan to a boil and add the sorted and washed peas. Cook for about an hour, then strain the broth, season with salt and add the diced potatoes. Continue cooking for another ten minutes.

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

3. Send the frying to the broth. Cut the sausages into half rings and fry in the same pan. Place the chopped sausages and smoked ribs in a saucepan. Season the soup with pepper, spices and bay leaves. Boil for a few minutes and turn off heat.

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

Ingredients

200 g peas;

150 g each of smoked ribs, sausage and bacon;

30 g dried mushrooms;

onion, celery stalk and carrot;

pepper and table salt;

vegetable oil.

Cooking method

1. Put the sorted and washed peas into the pressure cooker, and put the smoked ribs on the vessels. Pour in water and cook for about forty minutes from the moment of boiling.

2. Put the mushrooms in a deep bowl and cover with hot water. Dice the smoked bacon and sausage.

3. Remove the ribs from the broth. Remove the meat from them and cut it into pieces. Send smoked meats to broth and salt. Drain the water from the mushrooms, filter it, and cut the mushrooms into strips. Transfer the mushrooms to the pressure cooker and add the water from the mushrooms. Continue to cook for 20 minutes.

4. Peel, rinse and chop onions, celery and carrots: onion and celery - in cubes, and coarsely grate the carrots. Saute vegetables in heated oil until golden brown. Put the frying in the soup.

5. Rinse the peeled potatoes, cut into small cubes and put them in the pressure cooker, continue to cook the soup until tender. Turn off the heat, cover and leave for half an hour. Pour hot soup into bowls and add herbs and a spoonful of sour cream to each.

• If you want to cook the soup faster and get rid of the peculiar smell of peas, soak it for at least a couple of hours in cold water before boiling.
• Simply add a small amount of baking soda to the pot to make the peas puree.
• You need to salt the pea soup at the end of cooking, since peas take much longer to cook in salted water.
• Onions and carrots are a must-have in pea soup with smoked ribs. You can add celery root, parsnips, or other vegetables if desired.
• Dill, generously added directly to the plate before serving, will prevent unwanted gas formation after meals.
• When serving, you can add a slice to the plate processed cheese, it will give the soup a nice creamy flavor.
• If you pour the peas into boiling water, and after about ten minutes pour in half a glass of cold water, the peas will cook faster.
• For soup, take smoked ribs, which have a lot of meat and a layer of fat. If the ribs are dry, you can add smoked ham or brisket to the soup.