Pea soup on smoked ribs. Pea soup - step by step recipes with photos. How to cook pea soup with smoked or lean

500 gr .;

Before cooking, dry peas must be soaked in cold water for at least 5-6 hours. Wash smoked ribs, fill with water and set to boil. It’s not necessary to boil them for a long time, it’s enough to let the ribs boil for 20-30 minutes, not more. Then take out the ribs and cut off the meat, it should be cut into small pieces and put in a separate container. Wash the swollen peas under running water several times and pour broth from under the ribs, set on fire. While peas are boiling, prepare the vegetables. We clean onions, we cut into half rings. We clean the carrot, rub on a fine grater. Then lightly fry the onions and carrots in vegetable oil, set aside. When the peas boil for 30-40 minutes, proceed to the potatoes. We clean, chop and put in a pan, where peas are cooked. After 15 minutes, you can add carrots and onions, meat, chopped greens, salt and pepper to the soup. Give boil 2-3 more  minutes, then add finely chopped garlic, cover the pan with a lid and remove from heat.

To pea success, do not serve it immediately after cooking. Soup must brew at least 10-15 minutes.

The classic recipe for pea soup with smoked meats is quite simple and straightforward. To diversify it, you can add tomatoes when cooking tomato paste, mustard and even ginger. And more importantly, what kind of greens do you add to the soup. It does not have to be just traditional dill and parsley. Pea goes well with other aromatic herbs - basil, marjoram, coriander.

Pea soup with tomatoes and smoked ribs

Ingredients:

• Dry peas - 1 cup;
• Potatoes -200 gr .;
• Smoked ribs - 400 gr.;
• Vegetable oil - 2 tbsp. spoons;
• Tomato - 2-3 pieces;
• Flour - 1 tbsp. spoon;
• Carrots - 1 pc .;
• Onion - 1 pc .;

We wash the peas and soak them for several hours, and preferably for the night. Boil smoked ribs in 2 liters of water. Strain the resulting broth and cut the meat from the ribs. We send the washed swollen peas to the broth, cook for half an hour, then add the peeled and chopped potatoes. We clean and cut onion half rings, roll in flour and fry quickly in vegetable oil until golden brown. My and cut tomatoes into cubes. We clean the carrot and rub it on a fine grater. Then add tomatoes, carrots to the pan with onions, and fry for 2-3 minutes over high heat, stirring constantly. When the potatoes and peas are cooked, add the prepared vegetables and let the soup boil for another 5 minutes. At the very end add finely chopped herbs, pepper and salt.

If you are planning to file for festive tableit is better to add greens not to the pan, but to each plate separately. Then the dish will look more beautiful.

  If you want to somehow modify traditional recipe  pea soup with smoked meats - you can cook a delicious pea cream soup.

Pea soup with smoked ribs and croutons

Ingredients:

• Smoked ribs - 300 gr.;
• Peas - 300 g;
• Carrots - 1 pc .;
• Onions - 1 pc .;
• Garlic - 1-2 cloves;
• White toast bread - 3 pieces;
• Vegetable oil - 50 ml .;
• Parsley root - 1 pc .;
• Dill, parsley, pepper, salt - to taste.

Wash and boil smoked ribs in lightly salted water. Then we get out of the broth, cool and cut off the meat from the bones with a sharp knife. The peas, presoaked in water, are thoroughly washed with a colander, added to the broth and sent to boil for 40 minutes along with the cleaned parsley root. While the peas are boiling, prepare the vegetables. My and finely cut onions, carrots and garlic. Lightly fried in vegetable oil until golden brown. Toast bread cut into small cubes and fry in butter with salt. Then spread on a paper towel to stack excess fat. Peel and cut the potatoes, add to the peas. When the potatoes are cooked - add fried vegetables and meat to the soup. Letting boil a little, remove the pan from the heat and cool. Then interrupt the soup in a blender. Before serving, add chopped greens and toasts to each plate.

To give the pea soup puree a more savory taste, you can fry the croutons in sesame or olive oil with the addition of dry Italian herbs.

There is a huge variety of recipes for cooking pea soup. Various vegetables, sour cream, spices, herbs, cream and sauerkraut. But even skillful cooks do not like cooking this dish very much, since cooking takes a lot of time. And in fact, you just need to know a few secrets that will greatly facilitate and speed up the process.

For example, the peas for the soup do not necessarily soak for a long time. Enough to fill it with water for one hour, and when cooking, just add a piece to the pan butter  or half a teaspoon of soda - then the peas will boil faster.

And if you have the opportunity to freeze seasonal vegetables for the winter - this is another big plus. Indeed, in this case, pea soup can be cooked not from dried, but from frozen green peas. Cooking will take literally 15-20 minutes, and there will be much more benefit in such a dish.

In no case can not cook dishes from peas in an enamel saucepan. The fact is that even with regular stirring and cooking over low heat, in such dishes peas will surely burn.

1. Before 9-10 hours before cooking, peas should be picked from dust, pebbles and dirt. Rinse and fill with potable water. Leave to swell, while it is desirable to change the water every 3 hours so that the bean will not ferment. During this time, the peas will increase in size and in volume by 3 times. The photo shows how much pea was in a dry form, and how much it turned out after soaking. This process will allow the peas to cook faster, and that it is equally important to get rid of bloating and flatulence.

See also the video-recipe how to cook pea soup correctly and tasty - a recipe from Ilya Lazerson:

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

• Smoked pork ribs  - 500 gr
• Whole dry peas - 400 gr
• Onions turnip - 150 gr
• Fresh carrot - 150 gr
• Potatoes - 800 gr
• Spices - to taste
• Fresh parsley
• Baton white bread

Pea soup  with ribs from ancient times was the main dish of the poor of almost all of Europe. This happened because the pea is unpretentious and very productive plant. Dried peas are stored for a very long time, keeping all their beneficial features. Peas contain a lot of protein, which in composition is very close to the protein of meat, so it is very nutritious.

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

Stages of cooking soup

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

1. Dry whole peas to sort out from impurities and rinse in water. Pour peas with cool water and let stand for at least 12 hours (for example, at night). The water in the pan should be two times more than the peas.
2. Smoked pork ribs pour water and cook for 1 hour. Salt ribs do not need.
3. While the ribs are boiling, prepare the vegetables. Potatoes should be cleaned, cut into medium cubes and leave in water. Turnip and carrot clean and cut into small cubes.
4. Prepare a fry for this pea soup with smoked ribs. In a skillet with a thick bottom pour the oil, and fry the turnip and carrot until done.
5. Drain the peas from the peas and rinse them with water for the last time.
6. Add peas and salt to the ribs. Boil for 1 hour.
7. Put potatoes in a saucepan with ribs and peas and cook for 30 minutes.
8. Add frying and spices. Cook for 5 minutes. Here is a delicious pea soup with smoked ribs ready.
9. While the soup is a little cool, cook croutons. A loaf of white bread cut into small cubes and fry in a dry frying pan without oil.
10. Pour the soup into the plate and sprinkle with fresh parsley. Croutons serve on a saucer.

This is how soup is cooked in Russia since ancient times. Peas are soaked, as a rule, for the night, and in the morning they start cooking. If the pea stays in water for a few hours longer, and then immediately cooked with ribs for 2 hours, then the peas will melt. Pea soup with smoked ribs ready. After all, some people like peas to be completely boiled.

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

Cooking pea soup with a slow cooker will be even easier.

And here the multicookers-pressure cookers came to the aid of all the women of the world. You can cook soup with ribs in a multi-cooker Polaris in just 30 minutes. Because you do not need to soak peas for cooking soup. And the soup turns out just as tasty and healthy.

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

1. Rinse peas and smoked ribs.
2. Put ribs and peas in a slow cooker. Close the lid. Select the mode "Preparation under pressure" or "Quick cooking". Cooking time 20 minutes.
3. Prepare vegetables, as in the previous recipe for pea soup with ribs.
4. After the signal to stop cooking, put potatoes in a slow cooker. Select the mode "Preparation under pressure" or "Quick cooking". Time set at 10 minutes.
5. After the end of cooking, put the frying in the slow cooker and bring to the boil in the “Toasting” mode. Boil for 5 minutes.

If the soup is cooked according to this step-by-step recipe, the peas will turn out boiled, and the soup will be thick and tasty. And you do not have to spend much time on it. When serving, sprinkle the soup with greens and serve croutons to it.

There are a few special nuances that help give the soup an extra flavor. Zazharku can be prepared not in vegetable oil, and smoked bacon. In this case, the bacon is cut into very small pieces. First you need to fry only bacon, and then add onions and carrots to it. In pea soup with ribs, zazharka goes along with fried bacon. And it will give it extra flavor and taste.

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

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

2016-11-29

Hello my dear readers! There is a soup that I want to eat only in winter. We can say that the body simply requires it periodically to warm it. With the onset of heat, I turn to light vitamin stews of young nettle, sleep, sorrel, but in the winter is another matter. Here is my favorite winter recipe  pea soup with smoked ribs.

In our Transcarpathian region, they say a little bit rudely that this soup has double benefit: it is warm in the stomach and nourishing in the pants. Sorry for the vulgarism, but it's funny. Pigs are grown everywhere in our country. Therefore, to find the market wonderful pork ribs  not difficult. But I usually buy raw and cook them myself with and. The most delicious pea soup is obtained if the ribs are smoked with ash or beech sawdust.

Pea Soup with Smoked Ribs: A Step-by-Step Recipe

Ingredients

How to cook

My comments

• Often I meet in various culinary sources the statement that peas should be soaked so that it boils down quickly. Peas are soaked, if necessary, so that it does not boil softly into mush, as for mashed pea soup. It is for the above recipe that you need to soak it - we want the peas to be soft, but the consistency of the pea slurry is not completely uniform.
• If you want to get something between a simple pea soup and mashed potatoes, then some of the contents (without ribs) can be crushed in a blender.
• Smoked ribs soup can be cooked without peas - it will turn out delicious too.
• We know the measure in everything - cooking with smoked meats is necessary not too often.

Recipe for cooking soup with peas and smoked ribs in a slow cooker

This miracle of technology saves our time. Not everyone accepts it, but it’s worth a closer look at this kitchen gadget.

Ingredients

• 250-300 g of dry peas.
• 500 g smoked ribs.
• 1 small bulb onion.
• 1-2 medium carrots.
• 2-3 small potato tubers.
• 30 g pork lard or vegetable oil.
• Ground black pepper.
• Dill, parsley.
• Salt.

How to cook

Prepare peas, onions, carrots, potatoes, as indicated in the previous recipe for pea soup. In the bowl of the multicooker put lard or vegetable oil. Set the "Baking" mode, wait until the onions are slightly browned. Send grated carrots to onions, cook without a cap for 8-10 minutes.

Wash the smoked ribs, chop along the bones, chop in small pieces, fry with vegetables for about 3-5 minutes. Add peas, potatoes, about 2 liters of water, ground black pepper, set the mode of "Quenching" for 1 hour. Ready soup straighten on salt, if desired, sprinkle with herbs. Salt may not be necessary. Smoked ribs can transfer enough salt to the soup. How to cook pea soup in a slow cooker, we also "passed."

Recipe for pea soup puree

Ingredients

• 500 g dry peas.
• 500 g smoked ribs.
• 40 pork smaltsa.
• 1 carrot.
• 2-3 buds of cloves.
• 1 teaspoon crushed black pepper.
• Dill greens.
• Parsley greens.
• A pinch of dry savory or thyme.
• Salt.

How to cook

Rinse peas and do not soak! So it will melt and it will be easier to turn it into a smooth mashed potatoes. In general, the cooking technology is the same as in the first recipe. Only missing potatoes. Ready soup seasoned with spices, add salt if necessary. Turn into a puree using a submersible or stationary blender, sprinkle with chopped greens. It always seems to me that the stationary blender is better for these purposes - it gives a smoother, creamy consistency. We warm up the soup and serve it with croutons or croutons, like.

Put in addition a spoonful of cream or good homemade non-sour cream in a bowl - get more tender, refined taste. Velvety cream or sour cream soften the brutal peasant character of pea dishes.

In the next publications I will continue the theme of winter dishes. We are waiting for salty and sweet casseroles, potato gratin with ham, pies, kulebyaki, Christmas sweets, cabbage, horseradish. I will show you that the winter menu can also be varied and tasty. In order not to miss anything interesting, please subscribe to the blog newsletter. Send today's recipes to social networks - they can be useful to some of your friends. Good luck to everyone, amigos!
  Always your Irina.

A few days ago, the last great politician of the 20th century, the legendary Comandante Fidel Castro, died. One can argue about his human qualities, but the fact that he changed the course of History is an indisputable fact. In memory of him, please listen to me.
  Cuban song Eliades Ochoa

March 26, 2016 314

Smoked ribs - an excellent source for cooking pea soup - an incredibly tasty first course that you can experiment with endlessly.

Potatoes, carrots, greens are added to it, and they are even interrupted in mashed potatoes. It is compatible with almost all spices, so you can add anything you like, and eat it with crunchy black bread.

Delicious pea soup with smoked ribs

In some countries, pea soup is cooked on a lean translucent vegetable broth, in others it is cooked in porridge only with beef. We are closer rich soup  with smoked meat.

Components:

• Smoked pork ribs - 600 grams;
• Dry peas - 250 grams;
• Potatoes - 3 pieces;
• Small carrots - 1 piece;
• Medium onions - 1 piece;
• Laurel leaf - 1 piece;
• Red pepper peas - 5 kernels;
• Water - 2 liters;
• Butter - half a pack (100 grams);
• Salt, spices - to taste.

Peas are pre-washed and soaked overnight. We clean and wash vegetables. Dice onions and potatoes, and carrots into strips. We collect water in a flat bottom pan and boil it, then pour the swollen peas into it.

Cook for an hour, periodically collecting foam in the broth. We take a small frying pan, put the butter and begin to brown the vegetables until it is straw-colored. Cut the ribs into strips.

As soon as the peas begin to fall apart partially, send them to the pan, add spices.

Boil 15 minutes, pour in potatoes, spices, mix and dress the soup for another 15 minutes.

Pea hearty soup with smoked ribs in a slow cooker

The first pea dishes are extremely tasty and fragrant, but require a considerable amount of cooking time. Significantly reduce it and help in the process of such a device as a slow cooker.

Components:

• Dry split peas - 450 grams;
• Potato - 3 pieces;
• Small carrots - 1 piece;
• Olive oil - 2 tablespoons;
• Water - 2 liters;
• Spices, salt - to taste;
• Garlic - 2 cloves;
• Sliced ​​loaf - 1 piece.

Soak peas for six hours. Clean, wash vegetables. Cut potatoes and onions into cubes, carrots - long straws.

Pour the vegetable oil into the bowl appliance, turn on the roasting mode and put the browned vegetables.

Wash smoked ribs, towel dry and cut into strips. Fill the device with water, then lay out the expressed peas, potatoes and meat. All mix and activate the soup mode, cook 50 minutes.

Peel and rub garlic. Cut into cubes loaf, put on a baking sheet and put in a roast in an oven at 200 ° C for 10 minutes.

Putting the soup in the plates, add a little garlic and put the crackers on top.

Pea rich smoked ribs soup

Gentle soup with ribs will not leave any gourmet indifferent. Soft texture, pleasant aroma, ease of preparation of this dish will complement and diversify the menu.

Components:

• Smoked pork ribs - 550 grams;
• Processed cheese - 3 pieces;
• Small potatoes - 2 pieces;
• Fresh greens - 1 bunch;
• Small carrots - 1 piece;
• Purified water - 2.5 liters;
• Salt, spices - to taste.

Put the water in the pan on the stove. Wash and dry the meat, cut into pieces, put in boiling water. Screw the fire and cook for 25 minutes.

Salt is not immediately necessary - usually salty ribs. In the end, if you miss the taste, add spices. We clean and wash vegetables in cold water. Cut carrots and potatoes (the form is not critical), put in broth.

Pour flakes into the pan, continue to cook for 10 minutes. And at this time we rub processed cheese, which is added 5 minutes before completion, along with carefully chopped greens.

Boil the dish, remove it from the stove and heat in a mash with a blender.

Delicious recipe for pea soup with smoked ribs and tomato

To complement the taste of this soup can be using tomato paste or tomatoes. They will give specific acidity and give changes in color.

Components:

• Pea flakes - 600 grams;
• Smoked pork ribs - 450 grams;
• Small carrots - 1 piece;
• Potato average - 3 pieces;
• Tomato paste - 3 tablespoons;
• Spices, salt - to taste;
• Water - 2 liters.

Boil water in a saucepan. My, obsushivaem and chop the ribs, put them in boiling water.

We clean vegetables, chop straws. Pour on the oil in the pan, warm up, lay out the chopped vegetables.

After frying until golden brown, add tomato paste, stirring, fry for another 5 minutes.

Cut the potatoes into cubes, put them into the broth, boil them for 7 minutes, pour pea flakes and tomato zazharku, mix and add spices, cook the soup for another 10 minutes.

Upon completion, sprinkle with available greens.

Pea Thick Soup with Smoked Ribs and Mushrooms

Mushrooms are perfectly combined with smoked meat and any legumes.

Components:

• Smoked rib broth - 2.5 liters;
• Split peas - 1 cup;
• Carrots - 1 piece;
• Vegetable oil - 2 tablespoons;
• Fresh mushrooms - 200 grams;
• Salt, spices - to taste.

Fill the peas with water for the night. Wash and clean carrots with mushrooms (you can take mushrooms, oyster mushrooms or chanterelles). Cut into medium slices.

In a well-heated pan with vegetable oil, fry the mushrooms with carrots.

In the ready broth, pour the swollen peas, cook for 30 minutes. We spread the dressing, salt, add spices and boil the dish for another 10 minutes.

Vegetarian pea soup:

A great addition to the pea soup will be crackers or hot garlic croutons. Enjoy your meal!