How to cook pea soup with smoked meats, step-by-step recipe with photos. Pea soup with smoked meats: classic recipes with step-by-step photos

There is an opinion that healthy food cannot be tasty. This is partly true: not everyone likes wholesome and healthy food, but a chef, a master of his craft, must combine taste and benefit in his creation. Pea soup with smoked meats is an exception to the rule, it is very tasty and healthy.

What are the benefits of peas?

Peas have been eaten for a long time. Everyone loves this legume very much for its excellent taste qualities and beneficial properties. Peas are rich in protein, the same amount as in beef, but pea protein is absorbed much better and faster and contains useful amino acids such as methionine, lysine, cystine, tryptophan. Thanks to these substances, peas have become an integral product of the vegetarian diet.

This legume contains a lot of carbohydrates and microelements. Potassium salts, iron, phosphorus and manganese are included in the composition. In addition, it is an anti-carcinogenic agent due to selenium. Eating peas helps reduce cancer and cardiovascular diseases.

An excursion into the history of pea soup

Preparing fried onions and carrots

Season the soup with salt and pepper and cook until fully cooked. Before serving, let it sit for 15 minutes. Serve with croutons and garlic, or pour croutons into each plate and garnish with chopped parsley on top.

Pea soup with smoked chicken

Pea soup with smoked meats is possible. For the dish you will need:

peas - 1 cup;
smoked chicken breast;
onions and carrots - 1 pc.;
celery - 1 stalk;
mushrooms (ceps and champignons) - 150 g;
butter- 40 g;
chicken broth - 1.5 l;
vegetable oil for frying;
spices;
garlic;
greenery.

Soak the peas for several hours (you can leave them overnight if you plan to cook the soup in the morning). Then drain the water, pour in clean water and set to cook in a saucepan. After the water boils, cook the peas for 10 minutes, then drain the water again and add the already prepared chicken broth. When the peas are completely cooked, you need to puree them. Next, wash the onion, carrots, celery and mushrooms, peel and cut into small cubes individually. Sauté onions and carrots in a frying pan until golden brown, add prepared celery and mushrooms. Simmer the ingredients without a lid for 7 minutes, stirring constantly, then cover the frying pan with a lid and simmer for 5 minutes over low heat. Combine vegetables and pea puree, pour finely chopped chicken breast. Season the finished pea cream soup with smoked meats with butter and spices to taste. Let the soup brew for 15 minutes.

Before serving, add some herbs, garlic and croutons to the bowl of soup. The result looks different for each housewife, even if the soup is prepared according to the same recipe.

Young peas and mint are a great combination

For 4 servings:

Preparation:

Place the green onions and potatoes in a saucepan with the broth, bring to a boil, reduce heat, and simmer for 15 minutes until the potatoes are soft.

To make the soup not only tasty, but also beautiful, you need to do the following. Boil 3 tbsp. l. peeled peas for two minutes, put them in cold water. Add the remaining peas to the soup and cook for 5 minutes; do not cook longer so that the soup does not lose its aroma and color. Now is the time to add mint, lime (lemon) juice and sugar, then cool the dish, beat with a blender, season with half the sour cream, add salt and pepper.

To serve the soup cold, it must be refrigerated. To do this, you can slightly dilute it with cold broth - this way it will thicken as it cools. There is also a hot served option, which is no less refined. The mint and pea delicacy is served in plates. Mint, peas, and sour cream are used as decoration.

The soup needs to have a rough texture. To do this, just beat it slowly with a blender - this will give it a delicate taste. To consolidate the taste, you can strain the puree soup through a sieve.

What about meat?

Pea soup can also be prepared with non-smoked chicken or pork. For soup, boil chicken and peas separately. When the beans have cooled, you need to puree them, a blender is perfect for this. Pour pre-prepared chicken broth (or any other meat broth) into pea puree. Add sauteed onions and carrots, boiled meat cut into pieces and spices into the pan. All this needs to be put on fire and boiled for 7 minutes, then removed and allowed to brew.

A little imagination and...

If you decide to cook, you can change the recipe slightly to suit your taste and the availability of food in the refrigerator. For soup, you can take any smoked meats, for example, hunting sausages, cervelat, loin, brisket or smoked chicken wings. If you like to experiment, then different smoked meats will give the dish a different taste. During preparation, remember that the soup is healthy thanks to the peas, and not the smoked meats, therefore, if the benefits of this dish are important, then you need to add a little smoked meats, and when you want to get the taste, then more.

This soup will add aromatic notes spices, for example, dill, marjoram, caraway seeds, suneli hops and celery. Green onions for pea soup it will be a good addition and will give an interesting flavor. If you still find it difficult to understand the technology for preparing pea soup, then at any time you can find the video “Pea soup with smoked meats.”

The peas must first be soaked in water, otherwise they will cook for a long time (about 50 minutes).
If you want the soup to have whole peas, then the beans need to be divided into two parts. Boil one half of the peas until they are softened, and place the second half in the pan 15 minutes before the end of cooking (the peas to be placed must first be soaked in water for at least 3 hours).
If you like potatoes in soup, but don’t want them to boil too much, then you need to add them after the peas have cooked for about 15 minutes.

Video on how to prepare delicious pea soup with smoked meats:

Culinary summary

So, we know that pea soup with smoked meats is a delicious classic of the genre. IN ancient Greece the dish was so popular that it was even sold on the streets; today in Russia it is served in some restaurants, and certainly everyone prepares such a delicious dish at home. Pamper your loved ones with this soup.

Share your recipes!

Greetings, dear readers! It turns out that pea soup, popular in our country, is prepared in different corners globe. Naturally, in every national cuisine has its own characteristics. For example, Italians add Parmesan and dry red wine to this stew. In Mongolia they cook it with tomato juice. In Yerevan, prunes and apples are added to it. And in Germany they make this soup from canned peas.

This dish has a long history. For example, it is known that peas were grown as early as the 5th century BC. in Greece and Rome. At that time it was considered a product of the poor. However, time passed, and attitudes towards peas changed. So, in the 16th century in France it was already considered the food of kings. It was served to high-born persons along with fried lard.

But let's get back to soups. I think that you will not deny that this is a very tasty and nutritious dish. It is a source of protein and vitamins, so it is simply irreplaceable in winter. Pea soup gives you energy for a long time. This dish has many more useful properties. This stew is rich in vitamins B and E. Peas also contain many of these rare and valuable minerals like potassium, magnesium and selenium.

Well, are you excited about the idea of pampering your family with a delicious stew? In this article I have collected for you the most popular recipes from step by step description. Choose the one you like best and cook with pleasure!

Some people are wary of this dish because it is known to cause flatulence. However, this feature of peas is not a reason to refuse to enjoy the delicious stew. Long-term soaking of peas before cooking helps prevent this. The water must be changed at least three times.

Spices will also help protect you from negative consequences. Add a little allspice or ginger to the soup, or a little curry, and the situation will improve. By the way, cinnamon, nutmeg and tarragon have the same effect. Such spices will give the dish an amazing aroma and relieve you of bloating.

Classic recipe for pea soup with smoked ribs

Even the classic version may vary slightly. If you cook pea soup with pork ribs and potatoes, you will get a high-calorie dish. For vegetarians and those watching their figure, this is not the best option.

Lenten soup has a low calorie content: only 45 kcal per 100 g. However, this is also a self-sufficient dish. You can cook it either in a slow cooker or on the stove. I am giving step by step recipe for 3 liters of water.

Preparation:

Soak peas in cold water for 5-6 hours. During this time we change the water 3 times.

Please note: the peas increase in volume as they soak. They “grow” 2-3 times.

After soaking, be sure to rinse the beans well again. Then place in a colander to drain excess liquid. And pour the peas into a bowl.

Pour 3 liters of water into a saucepan and add peas to it. Cover with a lid and place on the stove. On average, well-soaked peas take about 20 minutes to cook.

Peel the potatoes, wash them and cut them into cubes. Peel the onions and carrots and wash the root vegetables. Cut the onion into small cubes. Carrots can be grated or cut into small cubes.

Pour into the frying pan vegetable oil and send the onion into it. Fry until transparent. Add carrots here and mix everything. Then reduce the heat to low and simmer for another couple of minutes.

Cut the smoked pork ribs into portions. Where there are seeds, the pieces will be larger. Next, place the ribs in a frying pan, on top of the vegetable mixture. And fry everything over low heat.

When the water where the peas are cooked boils, remove the foam that appears on top.

If you do not skim the foam, the broth will turn out cloudy.

After the potatoes are cooked, add the fried vegetables and smoked meats to the broth. And continue cooking for another 5-7 minutes. During this time, the potatoes will begin to boil and the carrots will be ready.

Then remove the pan from the stove. Let it sit for half an hour and pour the soup into portioned bowls. Wash the dill and chop finely. Add crackers to each plate and sprinkle with herbs. Lunch is ready!

Quick pea soup with sausage

Do you want to spend little time and prepare a delicious and nutritious lunch? Then cook pea soup with smoked sausage. Unless you have to soak the peas in advance (it’s better to do this overnight).

Preparation:

The peas should be thoroughly washed several times, and then soaked in cool water for several hours. Next, rinse it again and send it to the pan where you plan to cook the soup. Pour 3.5 liters of cold water.

Place the pan on the fire and cook until the liquid boils. Meanwhile, peel the potatoes, wash them and cut them into cubes. We cut the sausage into cubes. Chop the peeled onion randomly. We clean the carrots, wash them and grate them on a coarse grater.

When the broth boils, remove the foam from the surface. And continue cooking for about 30-40 minutes until done.

Pour sunflower oil into a frying pan and heat it. Add onions and carrots to it. Stir fry for 5-7 minutes until the vegetables are soft.

When the peas are cooked and soft, add the potatoes to the pan. Then continue cooking until the potatoes are ready. At the end of cooking, add fried vegetables and sausage.

Add salt, pepper and bay leaf. Continue cooking for about 10 minutes over low heat. Before removing the pan from the stove, add chopped herbs. Pea soup with smoked sausage is ready. Nothing complicated. Fast and tasty, right?

Recipe with smoked chicken in a slow cooker

You can prepare this soup with crushed or whole peas, beans or lentils. In addition, you can cook this stew not only with chicken, but also with its individual parts. For example, take smoked chicken legs or wings. In general, on chicken broth the dish turns out very tasty.

If you don’t have a slow cooker, don’t deprive yourself of the joy of eating delicious pea soup. Prepare the chowder in a saucepan on the stove. The list of ingredients below is for a 3 liter saucepan.

Preparation:

Peel the onion, rinse and cut into thin half rings. Peel the carrots and grate them on a coarse grater. Pour oil into the multicooker bowl and add onions and carrots. Place the bowl in the multicooker and fry the vegetables.

Wash the soaked peas thoroughly with cold water. Peel the potatoes, wash them and cut them into cubes. We also cut smoked chicken into small pieces.

Add meat, peas and potatoes to the fried vegetables. Salt everything and add peppercorns. Fill all ingredients with water. And set the unit to “Quenching” mode for 2 hours.

Once ready, let the dish sit for half an hour. Then pour the soup with peas and smoked chicken into bowls, sprinkle with chopped herbs and serve.

Video on how to make creamy soup with smoked meats

Do you want to pamper your family with a delicious, satisfying and aromatic meal? Make pureed pea soup with smoked meats. This dish is easy to prepare. Don't believe me? Watch this video recipe.

By the way, this soup can be cooked with chickpeas and beef. You can also flavor it with mushrooms. The result will be something phenomenal. The main thing is to stop in time and not eat every last drop in one sitting.

Secrets of making delicious pea soup

The main secret to preparing such a dish is to choose the right ingredients. Traditionally, dried peas are used for this soup. It's easy to choose. Keep in mind that good dried peas have the following characteristics:

it must be dry (even the slightest presence of moisture can cause the product to soon become unfit for consumption);
make sure that the peas are the same shape, size (4-5 mm in diameter) and color;
The presence of dark peas is allowed, but they should not be more than 1% of the total volume.

However, there are cases when it is better to refuse the purchase. The fact that a product is of poor quality can be judged by the following signs:

peas that are too large are a sign that this is a fodder variety;
Avoid purchasing legumes that have been damaged by pests or have dark spots on the surface;
The presence of any other signs of deterioration (mold, dust, etc.) is not allowed.

As for meat, there is a huge choice: pork or beef ribs, brisket, chicken, etc. In addition, there are some subtleties in preparing this dish:

Before cooking, be sure to soak the peas and leave for 4-5 hours, or preferably overnight. During this time, change the water 3-4 times. This way you will get rid of flatulence and the bitter taste of the product.

When soaking for a long time (say, overnight), do not leave the peas in the heat, otherwise they will simply shed.

Do you want the peas to boil? Add ½ teaspoon of soda to the water. Finely chopped potatoes will also help increase the thickness of the soup.
To enhance the taste, add a whole onion, peeled, to the stew when cooking it. When the dish is cooked, simply remove the onion from the broth.
Do not rush to serve the dish immediately after cooking. Let stand for 10-15 minutes. During this time, the soup will thicken and its flavor will be fully revealed.

I recommend serving pea soup with croutons. It will be even tastier if flavored with garlic and vegetable oil.

I hope that the recipes offered in this article will help you prepare an original lunch without much difficulty. But, as you know, tasty food– an excellent antidepressant. Cook with pleasure, delight your loved ones with delicious food and lift your spirits. And in order not to lose the recipes, click on the social network buttons.

Pea soup has a very rich history. Back in the middle of the first century BC, hot pea soup was sold on the streets of Athens. This mention says a lot. This means that even then he enjoyed great popular fame and was loved.

We love him no less now. And it should be noted that he is loved and popular among absolutely all peoples and nationalities. There is probably not a single country in the world where it is not prepared. Although to this day it is not known for certain where they first began to prepare it.

Each country has its own traditional recipes for preparing pea first courses. So in the East they prepare it from chickpeas, which is called in some countries, chorba in others, in others. Their distinctive feature is that they are made from lamb and turn out very thick and satisfying.

In Italy, peas are prepared by adding white wine and Parmesan cheese. The soup turns out quite spicy and very tender. In France, they are very popular in grated form and have the appearance of a puree. Pea options also were no exception. In Germany they prepare them with their famous smoked sausages and bacon. In Scandinavian countries they like to cook it with smoked meats. But in Western Ukraine, chopped garlic is added at the end of cooking.

In Russia, the classic version of pea soup is prepared from pork or beef ribs, chicken, and, of course, with the addition of peas, onions, potatoes and carrots. They also like to cook it with smoked meats. Smoked ribs, smoked shanks, brisket, brisket, bacon are used as smoked products - that is, almost everything that is smoked and sold in the store.

There are also recipes that use smoked chicken, smoked sausage and smoked sausages. That is, there are so many recipes now that you can cook from what you have on hand. Don't be afraid to imagine and try. After all, any pea soup has two delicious components - peas and meat.

What else do you need to cook something delicious? healthy dish? That’s right, the first is desire, you can’t live without it... The second is necessary products, and third - basic knowledge of cooking. And if the first and second are already there, then we’ll quickly deal with the third.

Pea soup with smoked ribs and beef

We will need:

meat on the bone (or ribs) - 400 gr. (preferably beef or lamb)
smoked pork ribs - 200-250 gr.
smoked brisket - 150 gr.
peas - 250 gr.
onion - 1 pc.
potatoes - 2-3 pcs.
carrots - 1 pc.
butter - 1 tbsp
vegetable oil -2-3 tbsp. spoons + 4 tbsp. spoons (for croutons)
parsley, green onions
sugar -0.5-1 teaspoon
salt, pepper - to taste
red capsicum
Bay leaf
spices - paprika, coriander, saffron or turmeric, cumin

Preparation:

1. Place the washed meat in a saucepan, add water so that the meat is slightly covered. Bring to a boil, skimming off the foam. When it boils, let it simmer for 2 minutes, remove the meat with a fork and pour out the water.

2. Rinse the pan, pour 2.5-3 liters of pre-boiled water into it, and place the meat in it again. Bring to a boil, skimming off the foam; there will be very little of it. When all the foam has been removed, cover with a lid so that the steam can escape freely.

Reduce heat to low and cook meat until almost done. You can check this way by piercing it with a knife, the meat is already soft, but still sticks to the bone. This will take approximately 1-1.5 hours, depending on the toughness of the meat. , You can find it in a special article.

3. Peel the onion and cut into small cubes. Then fry in vegetable oil until golden brown, pour half a glass hot water, and steam the onion, it should become completely transparent.

4. When there is no water left in the pan with onions, add butter, carrots, grated for Korean carrots and sugar.

5. Simmer over low heat until the carrots become limp. Add spices. Then turn off the gas and cover the pan with a lid.

6. When the meat is almost ready, add peas. Expect it to cook for about 40 minutes. There are several opinions on whether it is necessary to soak peas before cooking? There are as many arguments as there are opinions.

I soak it because I think that when soaked it reveals its taste and, most importantly, aroma even better. In addition, it cooks faster and, in my opinion, retains more nutrients. There are varieties of peas that take only 30 minutes to cook. This must be taken into account. The recipe uses an average cooking time of 40 minutes.

7. Skim off the foam that appears from the peas and add the chopped smoked ribs. Remove the cooked meat, remove the bones, cut it and place it back into the pan. Also add a piece of red hot pepper if you like it spicier. And don’t forget about spices, they will give additional aroma and piquant taste.

8. After another 15 minutes, add the potatoes cut into cubes and sautéed onions and carrots into the pan.

And also sliced brisket.

When it boils, add salt to taste. There is no need to add salt before the end of cooking.

9. 10 minutes before the end of cooking, add bay leaf and ground black pepper.

10. When ready, remove from heat. Cover tightly with a lid, cover with a towel, and leave for 20-30 minutes. During this time, the soup should brew and rest.

It is usually served with garlic croutons. I want to tell you how to prepare them.

How to cook garlic croutons, recipe with photo

We will need:

white loaf - 0.5 pcs
garlic - 3 cloves
oil - 3 tbsp. spoons
salt - a pinch

Preparation:

1. Before preparing the croutons, you need to make the garlic butter in advance. To do this you need to chop the garlic. To do this, you can use a press, or you can simply chop it finely with a knife.

2. Place chopped garlic in oil, lightly salt and pepper as desired. Mix everything and let it stand for 30-40 minutes.

3. Cut fresh wheat bread or loaf into cubes. Determine the size of the cubes yourself. The smaller the cubes, the more aesthetically pleasing the dish will look when served. Place it in a bowl, drizzling the garlic butter evenly over all the pieces of bread. Mix.

4. Then place the bread on a baking sheet and place in an oven preheated to 180 degrees. During the cooking process, the croutons will need to be stirred several times so that they fry evenly.

5. When the croutons brown, and this will happen quite quickly, in about 7-10 minutes, take them out and put them in a cup. The croutons will cool and be fragrant and crispy.

How to serve soup with croutons

Pour the soup into bowls, sprinkle chopped parsley on top and lay out croutons. Eat immediately before the croutons soften. It will be very nice to crunch them!

The smell of smoked meat excites the imagination. It has such power that you can feel it even on the street.

The taste is simply amazing! All you can hear at the table is the sound of spoons hitting plates. For the first few minutes, no one even talks. But now, having tasted it and satisfied your hunger a little, words of admiration begin to be heard.

Pea soup with smoked meats was liked by everyone, young and old. And everyone, without exception, asked for more. And this means something.

The next morning, my granddaughter just woke up and immediately asked if there would be soup for breakfast?! And this despite the fact that you will never get enough of it for breakfast. And here for breakfast! I didn’t dare refuse her, let her eat!

as mentioned above, as smoked meat you can choose any available in the refrigerator - ribs, sausages, sausages, etc. If you buy in a store, you can also buy whatever you want. This is unprincipled.

What guides me when choosing smoked meats? The first is the freshness of the product, and the second is the pronounced smell of smoked meat.

There is a slight difference in the cooking process itself when you use different products.

We added the smoked ribs to the soup 30 minutes before they were ready. Since they are on the bone, they need more time to cook.

If you use smoked brisket, bacon, sausages, then they should be cut into strips and fried along with carrots. Or you don’t have to fry it if you don’t like too fatty foods. And you can add them 15 minutes before readiness, along with onions and carrots.

sometimes the broth is cooked only with smoked ribs, without using fresh meat. In this case, it turns out not so rich. Therefore, to prepare it, you can use two onions and more oil.
Should I soak the peas or not? There are different opinions on this matter, with equally different arguments. I wrote about this in the article, but I’ll repeat it again.

I soak it because I believe that when soaked, peas additionally reveal their taste and, most importantly, aroma. In addition, it cooks faster and, in my opinion, retains more nutrients. There are varieties of peas that take only 30 minutes to cook. This must be taken into account. The recipe uses an average cooking time of peas of 40 minutes.

amateurs separate power supply do not put in soups using legumes, including peas and potatoes. I cook them without potatoes for my son, they are just as tasty as with potatoes. Therefore, adding potatoes or not is everyone’s personal choice.
gives an excellent taste and aroma note bell pepper. But I don’t add bell pepper to soup with smoked meats. It seems to me that there are already enough flavors and aromas here. But in the classic version - I definitely add it.
sometimes I cook it according to the principle of Uzbek shurpa, I chop all the vegetables coarsely, but I don’t fry the onion, but put the whole head in it. And when it’s cooked, I take out the onion and throw it away. In this version, it is less fatty and is prepared without adding any extra oil at all. In this case, when the meat is almost ready and I add peas to the meat, then I also add coarsely chopped vegetables. I also recommend making it, I’m sure you’ll like it!
At the end of cooking, wrap the pea soup well in a towel and leave for 30-60 minutes. During this time, he still seems to continue to prepare. All ingredients continue to exchange juices and aromas, it simmers and infuses, and becomes much tastier.

That's the whole recipe, with all the subtleties and nuances. Cook deliciously, and don’t forget that the key to any delicious dish is yours good mood, the desire to cook and a piece of your soul!

Bon appetit!

Tell us how to prepare delicious and aromatic pea soup with smoked meats? Most often, this rich and satisfying soup is cooked with ribs, but we will also add boiled smoked brisket - it will be even tastier. The result will be a truly wintery, rich and thick first course that will warm you up on a cold frosty day.

Of course, if you wish, you can cook pea soup not only on the stove, but also in a slow cooker. For the meat component, choose your favorite smoked meats - in my opinion, smoked pork ribs are best suited for this recipe. Use dried (yellow) peas, preferably not whole, but split - they cook faster.

A set of vegetables in homemade pea soup is also important. Potatoes, carrots and onion- this is a classic. Celery root, of course, can be replaced with stalks, but in the first case the frying turns out to be more flavorful. We don’t exclude allspice and bay leaf - these spices will also add their own spicy notes.

Ready-made pea soup is served hot (after it has steeped), most often accompanied by crispy croutons or croutons. I will tell you and show you how to make croutons from a simple loaf at home in the recipe below. Well, hurry up to the kitchen!

Ingredients:

Pea soup:

(3 liters) (500 grams) (400 grams) (200 grams) (300 grams) (200 grams) (1 piece ) (1 piece ) (2 tablespoons ) (5 items ) (1 teaspoon) (1 piece ) (2 branches)

Toast:

Cooking the dish step by step with photos:

The first step is to rinse the peas (400 grams) in cold water, and then soak the dried peas. If you use chopped (like me), an hour will be enough for it, but it is advisable to soak the whole one overnight.

The set and quantity of the above ingredients is designed for a large saucepan with a capacity of at least 4 liters (I have exactly 4 liters). Place 500 grams of smoked ribs in a pan and add 3 liters of water. Place on medium heat (you can cover with a lid) and bring to a boil. Don't forget to remove the foam. Cook the smoked ribs over moderate heat for about an hour.

Meanwhile, prepare the vegetables for frying. Peel the onions and carrots, take 1 medium size piece each. Cut the onion into small cubes, and the carrots into slightly larger cubes. We clean the celery root (200 grams - already peeled) and chop it into cubes, like an onion.

Pour 2 tablespoons of odorless vegetable oil into a wide and deep frying pan and heat it. Transfer the chopped vegetables into hot oil and, stirring, fry over medium heat until nicely browned.

It's time to start cooking smoked brisket (200 grams) - it needs to be cut into fairly small cubes. It's up to you to decide whether to remove or leave the skin. By the way, when buying, choose a brisket that has more meat. As an option, instead of boiled smoked brisket, bacon is perfect (100-150 grams is enough).

Fry without oil over medium heat, remembering to stir so as not to burn, until golden brown. Turn it off - let it wait in the wings.

After about 1 hour of cooking, remove the smoked ribs from the pan. Let them cool a little so that you can work with them further.

We put dried peas into the aromatic meat broth, from which we must drain the water in which they were soaked. Cook the peas over low heat, covering the pan with a lid, for about half an hour. In general, the cooking time for dried peas depends on how cooked you like them.

When the boiled ribs have cooled sufficiently, remove the meat from the bones and cut into small pieces for easy eating later. There are fans who like whole ribs in pea soup - then I advise you to cut them into convenient pieces in advance. If you serve the soup with whole ribs, skip this step of removing the bones (just do not remove the ribs from the broth and continue cooking with the peas).

Next we put the meat from the ribs and the fried smoked brisket. Stir and cook over low heat for 5-7 minutes.

At the end, add salt, bay leaf (1 piece) and allspice (5 peas). The amount of salt depends on your taste - 1 teaspoon under the knife is enough for us, that is, without a slide. Don't forget that smoked meats are already salty, so always taste what you cook. Stir, taste the potatoes (they should become soft) and peas (they will be partially boiled in the puree). Cover the pan with a lid, let it simmer gently for 2-3 minutes, then turn off the heat and let the pea soup brew for 15 minutes.

Pea soup with smoked meats – delicious dish Russian cuisine. This is a rich soup of warm yellow or red color with an indescribable aroma. Smoked ribs give this dish a smoky flavor from the fire.

Pea soup with smoked ribs - classic recipe

There are a lot of variations on how to make pea soup with smoked ribs. Housewives add special ingredients, each their own, and the soup gets a new flavor.

Ingredients for the classic recipe:

smoked pork ribs 0.5 kg;
regular peas 0.2 kg;
water 3 l;
potatoes 4 pcs;
regular onion 2 pcs;
carrot 1 pc;
frying oil;
spices and salt as usual.

Preparation step by step:

First of all, you need to tackle the peas. It is better to fill it with water overnight. If this is not possible, then at least for 4 hours.
Place the smoked meats in a saucepan, add the required amount of water, and let it boil.
After boiling, put on low heat, skim off the foam from the water and put in the whole peeled onion.
Cook over low heat for an hour, then pull out and discard the onion. She will give away all the taste in an hour.
Add infused peas to the broth.
Cook the broth with peas for about 2 hours until the peas reach a puree state.
Then we take out the ribs and cut the meat. Separate the meat from the bones and chop into cubes.
Add the chopped potatoes to the pan and simmer for another 20 minutes.
While we are cooking the potatoes, we are preparing the frying. Place chopped onions and carrots (preferably grated) in a frying pan over hot oil. Fry until golden brown, about 3 minutes.
We put the meat separated from the bones into the finished roast, mix and put it all in the soup.
Add spices to the broth and cook for another 7 minutes. After that, close the lid and let it brew.

The aroma will not allow you to steep the soup for a long time. You can start eating in about 20 minutes.

Prepare delicious puree soup

To prepare this dish, we will cook the peas separately from the broth.

What do we need?

dry peas, preferably split 1 cup;
smoked ribs 300 grams;
potatoes 3 pcs;
1 large onion;
carrot 1 pc;
fresh greens;
water 5 l;
spices.

How to cook smoked puree soup?

Wash the peas well and soak overnight.
Let the swollen peas boil in water for 2 hours. Do not add salt.
Separately, start cooking the smoked meat in a saucepan. When it boils, reduce the heat.
Add chopped potatoes to the broth and cook for 15 minutes.
At this time, prepare the frying: fry the onions and carrots in hot oil until golden brown.
Combine the broth, peas and roast, add salt, add spices and cook for about 10 minutes.
We take out the smoked meats, separate them from the bones and set them aside.
Turn off the soup and blend with a blender until pureed.
Place smoked meats separately in the soup. Eat with croutons.

Pea soup with smoked ribs and bacon

Bacon will bring out the flavor of the pea soup with ribs.

Products:

water 2 l;
peas 0.3 kg;
smoked ribs 0.6 kg;
bacon 100 g;
potatoes 4-5 pcs;
carrots, onions and tomatoes 1 pc.;
Prepare the spices that you like the most.

Preparation:

Fill the peas with water and leave overnight.
Cut the smoked meats and put them in water. We begin to cook until the meat begins to fall away from the bones.
Strain the broth and set the meat aside to cool.
Place the peas in the strained broth and cook for 20 minutes.
Add chopped potatoes there. Cook for another 20 minutes.
Prepare the frying: chop the onion and carrots and put them in a frying pan on hot oil. Fry for 4 minutes. Add bacon. Then simmer over low heat for another 8 minutes. To the same frying add chopped, peeled tomato.
Place the contents of the pan into the broth and cook for another 10 minutes.
Then turn off the soup, put the meat from the ribs into it, sprinkle with herbs and let it brew. 15 minutes after cooking it can be served.

How to cook this soup with the addition of sausages?

The sausages will add even more smoky flavor to the rib soup.

What do we need?

3 liters of water;
smoked ribs 0.4 kg;
split peas 1 tbsp;
sausages 0.3 kg;
potatoes 3-4 pcs;
onions and carrots 1 pc.;
frying oil;
tomato paste 1 tbsp.

Recipe.

Rinse the ribs and cook in a saucepan.
To make the broth, boil for about 40 minutes, then remove and set aside.
Peel the potatoes and cut into strips (the cutting option can be changed to your favorite).
If the peas are split and yellow, then there is no need to soak them. To be sure, pour boiling water over it for 5 minutes.
Then throw the potatoes and peas into the broth. Let it cook for 15 minutes.
At this time, prepare the dressing. Fry onions and carrots in hot oil. Add chopped smoked sausage to this pan. Add tomato. Simmer under the lid for another 5 minutes. This way, the smoked sausage will impart its flavor to the entire dressing. Plus, the lard will fry out of it.
Separate the meat from the ribs and throw into the broth. Pour the soup dressing in there and cook for another 5 minutes. At the end add all the spices. Many people like to add a couple of cloves of garlic at the end, and then leave for a short time.

All is ready!

Recipe for cooking in a slow cooker

In a slow cooker, the soup turns out to be no less rich and is not inferior to that prepared on the stove.

Grocery list:

300 g peas;
300g smoked pork ribs;
2 pcs onions;
2 pcs carrots;
5 pieces of potatoes;
2 liters of water;
1 tbsp. oils;
spices.

Step-by-step instruction:

We set the multicooker to the “Soup” mode. It will take 2 hours to prepare.
Before starting cooking, pour boiling water over the peas for 1 hour.
Cut the vegetables into cubes, grate the carrots.
Pour vegetable oil into a bowl and place vegetables there. Set the “Fry” mode and leave for 15 minutes. Stir occasionally. Then put it out of the multicooker into a separate plate.
Wash and separate the ribs.
Place peas and ribs in a slow cooker and fill with water. Set to “Soup” mode, timer for 2 hours.
In the meantime, let's do the potatoes. We clean and cut.
After 1.5 hours, open the multicooker and add potatoes with dressing. Salt and close again.
After the time on the timer runs out, you can not open the multicooker immediately, but let our soup brew a little. After leaving the multicooker, pour the soup into a convenient storage container. A tureen made of ceramic is perfect.

Let's take

Several slices of white bread;
Oil for frying;
Garlic.

How to cook?

Cut the bread into cubes or strips. Place our bread in a hot frying pan with butter and fry over high heat, stirring constantly. Before the end of frying, add garlic passed through a press to the crackers. As soon as it’s browned, take it out immediately and you can serve it with our rich soup.