Pea soup puree with smoked meats step by step recipe with photos. Pea soup puree with smoked meats Pea soup puree recipe with smoked ribs

Place the peas, previously well washed under running water, in a saucepan. Cut the ribs into pieces and also place in the pan.

Pour cold water over the peas and smoked meats and place on the fire.

When the water boils, reduce the heat to low and cook the peas and smoked meats for 35 minutes.

Peel potatoes, carrots and onions. Cut the potatoes into medium cubes.

When the peas are almost ready, place the chopped potatoes in the saucepan with the soup and cook over low heat for 10-15 minutes.

Fry finely chopped onion in vegetable oil, stirring until golden brown, then add carrots, grated on a fine grater.

Fry the carrots and onions for 5 minutes, stirring occasionally.

When the potatoes in the soup become soft, add the fried vegetables to the pea soup with smoked ribs and cook for 5-7 minutes.

Then remove the ribs from the soup and set aside. Carefully pour the soup into a blender bowl and puree with an immersion blender. I did this in several passes.

Pour the pea soup into a saucepan and add the smoked ribs.

Place the pan on the fire, add salt and spices to taste, bring the soup to a boil and remove from the heat.

Pour the very tasty and satisfying pea soup into bowls and serve. When serving, add pork ribs to each plate.

Bon appetit!

Pea soup with smoked meats is a soup that you will never refuse. A successful flavor combination is always a win-win. The most important thing is the selection of high-quality and tasty ingredients. At one time it was very difficult for me to find peas that were exactly the kind that boiled perfectly; I often came across oak peas, even after soaking and three hours of cooking, the result was dismal. But having found that very brand, I now always have several packs of peas in my bins, which boil in literally 30 minutes. And if you take all this into account, pea soup can be cooked in 40-50 minutes, which is good news. There are no potatoes in the soup, but a bright-tasting set of vegetables is added.

So, to prepare pea cream soup with smoked meats, prepare everything according to the list.

If you are not sure about the quality of the peas, soak them overnight. In my case, the peas should simply be thoroughly washed in several waters.

Place the peas in a saucepan and add a portion of clean filtered water. At this stage, add smoked meats - chicken drumsticks. You can use any type of smoked meat - ribs, meat, poultry, etc. Cook until the peas are ready. At the end of cooking, remove the meat and set aside for a while.

Also set the boiled peas aside for a while or leave them on the stove over the lowest heat.

Prepare vegetables - peel and wash. All vegetables - leeks, carrots, celery and mushrooms - cut absolutely randomly. Saute the ingredients in a small amount of oil, then add a little water to the pan, cover with a lid and simmer the vegetables for five minutes.

Place all the vegetables into the pan with the peas.

Using an immersion blender, puree all ingredients.

Add salt, pepper, and a little granulated garlic to the soup. Stir and simmer for several minutes, test for spices, and increase the amount of salt if necessary.

Cut the meat into large pieces.

Before serving, add meat to each bowl of soup and garnish with herbs. That's it, now the pea puree soup with smoked meats is completely ready to eat.

Enjoy your meal!

Pea soup came to us from ancient times, but has not yet lost its relevance. And not surprisingly, it is nourishing, tasty, combines legumes, vegetables and meat, all rich in proteins and nutrients. What you need to be satiated for a long time. Now this is one of the classic soups, without which no dinner is complete in any home. At least once a month, we try to cook it. And it’s clear why: the recipe for making pea soup is so simple that anyone, even a beginner, can handle it. Pea soup can be prepared with meat broth, with smoked meats, and even lean, that is, without using any meat at all. Another popular type of preparation is pureed pea soup.

Only peas will be an integral part of pea soup; everything else changes depending on the mood, occasion, country where it is prepared and family traditions. You can’t imagine how many varieties of pea soup there are in the world, even more than variations.

There are several secrets to making delicious pea soup:

To ensure that the peas are soft and tasty in the soup, and do not have to cook them for 3 hours, you need to soak them in cold water for a long time in advance. On average it takes 5 to 7 hours, but you can soak it overnight. But don’t forget to set it to cook in the morning, otherwise the peas may start to sour.
Soak peas only with cold water.
When soaking, the water should cover the peas by 2 cm.
After soaking, do not use this water in the soup, be sure to drain it, pour in new cold water and cook the peas in it further.
Do not salt the peas right away; salt will take longer to cook. Add salt towards the end of cooking the soup, when the peas are already soft enough.
To cook the peas, you can add a tablespoon of vegetable oil to them during cooking. This will speed up the process.
Adding soda to the peas will speed up their cooking, but the soup will have a soda flavor. Take this into account!

Now let's move on to recipes with photographs and detailed explanations of how to cook delicious pea soup.

Pea soup with smoked ribs - classic recipe with step by step photos

I probably won’t be wrong if I say that pea soup with smoked ribs is the most popular option for preparing this first dish these days. At least in our country. It’s difficult to argue here, because smoked meats are the first to come to mind when you want to cook pea soup.

I know that many families have their own traditions of making soups, including pea soup. Perhaps it was in yours that it was cooked with chicken or meat, or maybe even sweaty. But you should definitely try the pea soup with smoked ribs. Smoked meat gives pea soup its special unique aroma.

Ribs aren't that hard to find in the store. And their undeniable advantage is that they are almost ready to eat, they do not need to be cooked for a long time in advance. They are added to pea soup towards the end of cooking to add flavor and aroma to the broth.

In my opinion, this combination, peas and smoked meats, is one of the most successful options.

dried peas - 1 cup,
smoked ribs - 0.5 kg,
potatoes - 2-3 pieces,
carrots - 1 piece,
onions - 1 piece,
vegetable oil,
salt, pepper, bay leaf,
greens to taste.

Preparation:

1. Fill a glass of dried peas, preferably halved, with cold water and leave to soak for several hours or overnight. The soaking time depends on what type of peas you use in the soup. Some varieties, especially green ones, do not require so much time.

2. Drain the soaked peas and place them back in the pan. Fill with water and cook for about 30-40 minutes. Stir frequently during cooking as the peas tend to stick to the bottom and may burn. Also remove the foam that will constantly form.

3. Peel the potatoes and cut into cubes. Place it in the pan with the peas and continue cooking.

4. Finely chop the onion into cubes or thin strips, and grate the carrots. These pieces should be the size you like to see and eat in your soup. For example, many children do not like large onions in pea soup.

5. Cut the smoked ribs into small pieces. So that it is convenient to eat them. If the ribs are not large, then you can leave long pieces if desired, but in my case, they were too large.

By the way, instead of smoked ribs, you can use other types of smoked meat, for example, ham, carbonate and others. What is more important for the taste here is a pronounced smoked taste and preferably natural smoking.

6. Heat the oil in a frying pan, add the onion and fry it a little until it becomes transparent. Then add the grated carrots and fry over medium heat until the carrots soften and change color slightly.

7. Now put the ribs in the frying pan and lightly fry them too along with the onions and carrots. This is an optional step. Some people like to throw the ribs straight into the pan and cook. Both methods are acceptable and have very little effect on the taste.

8. When the potatoes in the pan are almost cooked, you can add the ribs and fry them. After this, mix everything well and add salt to taste. Be aware that the ribs may add a bit of salt, so be sure to try the pea soup.

9. After this, cook the pea soup with smoked ribs for about 10 minutes. Turn off the burner, cover the soup with a lid and let it brew for another 15 minutes.

After this, the spa can be served.

When pouring pea soup into a bowl, do not forget to add a piece of smoked meat. Decorate with greens. Bon appetit and a hearty lunch!

Pea soup with chicken - a simple step-by-step recipe

Pea soup with chicken is prepared with chicken broth. The chicken itself can be used as desired, but it goes well with peas and potatoes. This version of the soup is a little more tender than the soup with smoked meats, but no worse. Especially if you are a chicken lover.

To prepare you will need:

split peas - 1 cup,
chicken - 0.5 kg,
potatoes - 3 pcs.,
onion - 1 onion,
carrots - 1 piece, small,
greens to taste,
Bay leaf.

Preparation:

1. Soak the peas in cold water in advance to make them softer and cook faster.

2. Boil the chicken for the broth for about half an hour. If you want the soup to be less fatty, use chicken breast or remove the skin.

During cooking, be sure to skim the foam from the boiling broth, this will help it remain transparent.

3. When the chicken is ready, remove the pieces from the pan and put the peas in the broth to cook until tender, stirring occasionally and skimming off the foam.

4. When the peas have softened, add the potatoes and cook for another 15 minutes.

5. Fry finely chopped onion and grated carrots in a frying pan until slightly golden brown.

6. When the potatoes are ready, add the frying to the soup and cook for another 5 minutes. Meanwhile, take the chicken meat into small pieces and cook with the rest of the soup ingredients.

7. Place bay leaf in the soup and let it brew under the lid for another 15 minutes after turning off the stove.

Serve the soup with herbs and croutons.

To make croutons, you can cut the bread into cubes and fry them in a pan or dry them in the oven.

Bon appetit!

Pea soup with smoked sausage

Since pea soup goes very tasty with a variety of smoked meats, sooner or later this had to happen. Let's prepare pea soup with smoked sausages. Well-smoked sausages, such as hunting sausages, are suitable for this soup. But this is not necessary, you can take any other type of sausage, the most important thing that should be present is the distinct taste and smell of smoking.

Everything else in the recipe is pretty standard for making pea soup.

We will need:

split peas - 1 cup,
potatoes - 3 pcs.,
carrots - 1 piece,
onion - 1 piece,
hunting sausages - 300 grams,
croutons from white or rye bread,
Bay leaf,
greens to taste.

Preparation:

1. Cover the peas with cold water and let them stand for several hours. There are varieties of peas that need to sit overnight to become soft. Typically, plain yellow split peas are used for the soup. But you can also use green, it usually cooks much faster.

2. Boil the washed, soaked peas until tender. Determining the readiness of peas is not so difficult; to do this, just take out a few peas with a spoon and try to crush them. Well-cooked peas will easily turn into puree under a spoon.

3. Make a fry of onions and carrots. To do this, finely chop the onion and fry in a frying pan until slightly translucent. Grate the carrots on a coarse grater and add to the onion. Fry it lightly too, so that it softens a little.

4. Cut the potatoes into cubes and cook in a saucepan with peas. During this time, the peas will not be digested much; they will only make the broth a little thicker and with a creamy consistency.

5. Cut the sausages into circles. In this form, we will send them to cook immediately after the potatoes. For a more piquant taste, they can be lightly fried in a frying pan with butter.

6. 10 minutes after the sausages, add onions and carrots to the soup and cook until the potatoes are ready. After this, the pea soup with sausages can be considered ready.

If you let it brew a little under the lid, it will be more flavorful. Fry the croutons, chop the fresh herbs and you are ready to serve.

Lenten pea soup - step-by-step video recipe

Lean pea soup does not contain any meat, no smoked meats, no chicken, nothing at all. Even broth is not used. Therefore, this soup is an excellent lunch solution for vegetarians, dieters, or people on Lent. In principle, there can be many reasons to cook pea soup without meat.

At the same time, the soup still remains tasty in its own way, due to the special pea taste, and also satisfying. After all, peas, like all legumes, contain a large amount of vegetable protein. Pea soup with potatoes, carrots and a nice thick broth will still be a complete meal.

By the way, the more peas you put in the soup, the thicker the broth will be. If you cook not one, but two cups per pan and let the peas boil enough, almost to the point of puree, then the thickness can turn the soup almost into porridge. There are even fans of preparing pea soup this way.

As a counterbalance, you can always prepare a light pea soup with clear broth. To do this, you can not only use less peas, but also cook it from fresh green peas. This is an excellent option for summer pea soup, especially if you have a good pea harvest at your dacha. Be sure to try it.

You can watch a detailed video on how to cook lean pea soup. In addition to the standard set of products, this version of the soup also includes chili peppers, garlic and a large amount of herbs. This soup will turn out to be very aromatic and tasty, and no one will even remember about the lack of meat.

Pea soup puree with beef and croutons - photo recipe

Today I have already talked about pea soup with smoked meats, with chicken, with sausage and even lean pea soup. All these soups are wonderful, but we can’t help but mention one more option, which just begs to be cooked thanks to the properties of peas. Yes, we are talking about puree soup. In some countries, pureeing is the most common form of soup preparation. This is especially common in European countries. Did you know that pea soup is eaten even in Turkey?

But let's return to our native latitudes. Puree soup differs from classic pea soup in that at the end of cooking its main ingredients, together with the broth, are ground into a homogeneous, soft puree. In some variations, even cream is added to this puree, which turns pea soup into cream. You've probably tried this combination when you were cooking, but the belief with pea soup is still delicious.

To prepare pureed pea soup you will need:

dried split peas - 1-1.5 cups,
beef - 0.5 kg,
potatoes - 3-4 pieces,
carrots - 1 piece,
white onion - 1 onion,
fresh green peas - 100 grams,
Bay leaf.

Preparation:

1. To make good pea soup you need quality peas. Since dried peas are the easiest to buy and can be stored for a very long time, you also need to know special techniques for cooking them. Dried peas take too long to cook if they are not soaked first. Considering that we are preparing pureed pea soup, it is very important that the peas are cooked well and then ground into a soft, homogeneous puree without grains.

That is why soak the peas in advance, they should stand in cold water for at least 2 hours in water. Check how soft it has become by squeezing the pea with your fingers; it should press under your nail.

2. The second stage of additional preparation is boiling the beef. Beef also takes quite a long time to cook, so prepare it ahead of time.

3. Green peas can be used fresh or frozen. We need it at the end for taste and beauty.

4. Remove the meat from the prepared beef broth. We'll deal with that later. Place the peas in the broth to cook, be sure to drain the water from them before doing so. Add a bay leaf to the broth and cook until the peas are half cooked. To see if it is cooked, catch a few peas and try to mash them with a spoon; they should mash easily into a puree.

When peas are cooked, they can produce a lot of foam, thanks to the protein they contain. This foam must be removed. And make the fire not very strong, the pea soup may even escape.

5. Cut the potatoes into small pieces and cook them in the broth with the peas until they soften.

6. Onions and carrots must be fried in oil. Finely chop the onion and chop or grate the carrots of your choice. Remember that next we will puree everything with a blender. The main thing here is the taste of the sautéed vegetables. Send the cooked carrots and onions to boil in the soup. At the same time, salt the soup to your taste.

7. As soon as the potatoes are cooked in the broth and the peas are soft, the soup is almost ready. Now we need to puree it. The most convenient way to do this is to use an immersion blender. Grind until all the pieces are gone. You can do this directly in hot soup; a blender allows you to do this.

8. Now it's time to add green peas to our soup. This will add extra flavor, but the green peas will be caught whole. Cook the soup with the peas for another 5-10 minutes.

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 it in Russia, Asia, and then in European countries.

Pea dishes are very popular during Lent. It is used to prepare pea porridge, pie fillings, pancakes, and cutlets. But the most famous and popular dish is pea soup.

Even those picky eaters who don’t like soup in general can’t refuse a portion of aromatic pea soup, especially with smoked ribs or with the addition of sausage, lard and other smoked meats.

It just seems like making pea soup is as easy as shelling pears. But it is precisely because of the inaccurate implementation of the chefs’ recommendations that the soup ends up tasting far from ideal. How to cook delicious pea soup?

Pea soup with smoked meats: subtleties of preparation

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

Preparing peas for cooking

When choosing peas, pay attention to the date of packaging. The more time has passed since it was collected, 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 in cold water for several hours. It is not recommended to use hot water for this purpose, as this may cause the peas to sour. Especially if you leave it in such water for 8–10 hours. Even if you don’t feel a deterioration in the smell, it will definitely manifest itself during cooking.

Cooking pea soup

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

Cook the ribs for about an hour so that they become soft and have time to release their flavor. If there are no splintered seeds in the cut places, then the peas can be cooked at the same time as them.

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

The cooking time for peas also depends on their quality and pre-soaking.

To make a puree soup with a rich taste, 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.

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

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

To do this, place the pan with soup on the edge of the stove and wait until the peas and vegetables settle to the bottom. Then pour the broth into another pan, and turn the grounds into puree.

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

Place meat products in ready-made puree soup. If you need to fry them, do it separately from onions and carrots, after cutting them into small cubes or bars. 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 and parsley root - 1 pc.;
bay leaf – 2 pcs.;
peppercorns – 10 pcs.;
flour – 1 tbsp. l.;
water – 1.5–2 l;
butter – 30 g;
salt.

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. Cook until soft. Remove the ribs from the pan and strain the broth to remove any small bones.
Separate the meat from the bones and cut into small pieces. To prevent it from drying out, add a small amount of broth.
Place swollen peas, carrots, onions, roots, as well as peppers and bay leaves in a saucepan with broth. Bring to a boil. Cook until the peas are completely cooked. Turn off the fire.
Carefully drain the liquid and puree the vegetables and peas with an immersion blender. Combine with broth again and add salt.
Saute the flour in butter, dilute with broth, strain through a strainer. While stirring, pour the flour mixture into the soup. Bring to a boil, but do not boil.
Serve with croutons.

Pea soup with smoked sausages

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

Wash the peas and then soak them in cold water for several hours.
Place in cold unsalted broth. Place on the stove and quickly bring to a boil, skimming off any foam that appears. Reduce heat and cook peas over medium heat until soft. Add some salt.
Sauté finely chopped onion and grated carrots on a medium grater in oil.
Add prepared vegetables and chopped parsley root to the broth with peas. Cook over low heat until the vegetables are soft. Remove from stove.
When the contents of the pan settle to the bottom, carefully pour the broth into another bowl and grind the vegetables with an immersion blender until pureed. Combine with broth again.
Dilute the flour with a small amount of warm broth and add it to the soup while stirring. Bring to a boil, but do not boil. Add ground red pepper to taste.
Cut the sausages into small cubes and fry in butter.
Pour the puree soup into a plate. Add a spoonful of fried sausages. Sprinkle with herbs.

Pea soup 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. Place in a saucepan and add two liters of cold water. Place the carrots cut into four pieces. Cook at a low, constant simmer until soft. The lid should not be tightly closed, otherwise the soup will “run away”.
Cut the smoked lard into small cubes. Place in a hot dry frying pan and fry until golden brown, without turning into cracklings.
Place the reduced pieces of lard on a plate, and fry finely chopped onions in the rendered fat, followed by adding tomato paste. Combine with peas.
When the peas are completely cooked, remove the pan from the stove. Pour the broth into another bowl, remove the carrots, and grind the thick mass with a blender, turning it into a puree. Pour in the broth. Add some salt. Add bay leaf and pepper. Cook over low heat (almost no boiling) for another 15 minutes.
Pour the soup into a plate, add pieces of lard. Sprinkle with herbs.

Note to the hostess

When cooking peas for regular soup, it is not recommended to add cold water, as this will cause the beans to crack and lose their shape. But if you are preparing a puree soup, then this method of speeding 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 liquid, proceed as follows. While the peas are not yet fully cooked, add chopped potatoes to the soup. When pureed, it will not only add the missing thickness, but also make the soup more tasty.

The finished puree soup can be seasoned with sour cream, cream or butter. But after this, the soup cannot be heated above 70°, much less boiled, otherwise the whites will curdle and the taste of the soup will deteriorate.

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

As far as I know, pea soup, and in particular pea puree soup with smoked meats, is a rare guest on the table. It is prepared as “often” as solyanka or kharcho. The other day I thought about this question, trying to understand the reason for cooking pea dishes so rarely. The first and only reason, in my opinion, is the long cooking time. Peas actually take quite a long time to cook. For example, I cook pea soup for about 2-2.5 hours, and I pre-soak the peas for several hours.

You can, of course, prepare pureed pea soup with smoked meats using store-bought pea soup briquettes, but this is not my option. I love thick and rich pea soup made from regular (not ground) peas, and I also like to adjust its taste myself. But in the case of store-bought pea briquettes, this will no longer happen.

And, despite the length of time it takes to prepare pureed pea soup, and in my case also with smoked meats, I recommend this recipe to everyone. I prepare pea soup in a special way, without potatoes, giving it a creamy consistency. Peas can be soaked overnight in a volume of water 3-4 times the volume of the peas. In the morning, simply drain the remaining water and rinse the peas thoroughly. The soup is cooked practically without your participation; you only have to go to the pan a few times, and then not for long. Well, let's move on to preparing this soup.

Cooking time: 90 minutes

Number of servings – 10

Ingredients:

1 cup dry peas
2 medium carrots
1 bay leaf
2 cloves garlic
fresh herbs for serving
pepper
250 g smoked chicken breast
3 tablespoons sunflower oil

Recipe for pureed pea soup with smoked meats

So, if you haven't read the intro to the recipe, you may be missing some of the details about making the pea soup. Therefore, I will still repeat something. Soak the peas for several hours in plenty of water (it is better to soak them overnight). Then drain the water and rinse the peas. From now on you can start preparing pea soup with smoked meats. Fill the pan with 2.5 liters of water and put the peas in it. Add a bay leaf to the peas and put the pan on the fire. Once boiling, reduce the heat to low and loosely cover the pan with a lid. You will have to add water to the initial level 2-3 times as it will evaporate from time to time. Cook the peas until completely cooked, about 2 hours.

We peel a couple of medium carrots and grate them on a fine grater. Fry in a small amount of sunflower oil for 203 minutes, then add to the peas.

Using an immersion blender, puree the pea soup directly in the pan, trying to achieve a uniform consistency. Then salt and pepper the soup and season it with garlic passed through a press.

The last step in making pea soup with smoked meats is adding those same smoked meats. In my case, it's smoked chicken breast (purely personal preference). In principle, you can add any parts of smoked chicken, or smoked pork or beef. The only note is that it is better to use smoked meat without lard and with a small amount of fat. So, we just chop up the meat and add it to the soup that we just took off the heat. Stir and that's it.