Classic pea soup with smoked meats

Classic pea soup with smoked meats is a flavorful treat that will relieve hunger and warm you up. Cooking will take quite some time, as the peas do not cook quickly. Smoked meats give the treat a pleasant taste and richness. Ribs, bacon, sausage and other products with a characteristic unique aroma are used as smoked products.

Classic pea soup with smoked meats in a saucepan

Classic one-pot smoked pea soup tastes delicious. The hearty treat has a delicate texture and rich consistency. The fragrant first course satisfies hunger, and is easy to prepare. The process is simple, although lengthy, but the result will be absolutely amazing.

1. 
   Classic pea soup with smoked meats is very easy to prepare. Place 300 grams of peas in a sieve or colander. Wash under the tap. Transfer to a container and fill with filtered water for at least 4 hours.
2. 
   After chopping the pork ribs, place them in a saucepan and pour in 2.5 liters of water. Place it on the stove and wait for it to boil. After removing the foam and minimizing the flame, cook for 1.5 hours. After an hour, you need to make sure that the meat is removed from the bones. If the pulp falls apart into fibers, move on to the next step.
3. 
   Pour the rich broth through a sieve into a clean pan. After separating the meat from the bones, cut it, put it separately and fill it with broth so that it does not dry out. Strain the peas, rinse again and pour into boiling broth. Bring to a boil again and cook over medium heat for half an hour.
4. 
   After peeling and peeling the vegetables, wash and cut into cubes. Pour the potatoes into the soup base. Cook for 20 minutes.
5. 
   Heat the vegetable oil in a frying pan and sauté the onions and carrots. When the potatoes are ready, add the sauté to them. After boiling, cook for 5 minutes.
6. 
   After washing the greens, let them dry and chop. After peeling the garlic, chop it with a knife. Cut the bacon into strips.
7. 
   After sending the slices into the pan, wait for active bubbling and cook for 5 minutes. Transfer the meat from the ribs and add mustard. After tasting for salt, add salt and pepper if necessary. After stirring, bring to a boil again.
8. 
   Turning off the heat and without removing it from the burner, let it sit under the lid for half an hour. Classic pea soup with smoked meats is ready! We fill soup bowls with fragrant soup. Sprinkle with aromatic herbs and crackers. Bon appetit!

Pea soup with smoked ribs

Anyone can make pea soup with smoked ribs.The aromatic treat will take a leading position in the ranking among first courses. A rich dish with a pleasant aftertaste of smoked meats will bring a lot of pleasant impressions. Available products are used for the recipe, and the dish turns out to be budget-friendly.

Cooking time – 1 hour 40 minutes

Cooking time - 30 min.

Portions – 6

Ingredients:

• Split peas – 300 gr.
• Potatoes – 2-3 pcs.
• Onions – 1 pc.
• Smoked sausages – 2-3 pcs.
• Salt - to taste.
• Ground black pepper - to taste.
• Greens - to taste.
• Carrots – 1 pc.
• Smoked ribs – 1 kg.
• Vegetable oil - for frying.
• Water – 3 l.

Cooking process:

Step 1. Prepare the ingredients.

Step 2. Cut the layer of smoked ribs into individual ribs. Boil water.

Step 3. Wash 300 grams of split peas in detail. As soon as the water boils, immerse the ribs in it and add the peas. Cook over low heat for about 50-70 minutes. The meat should fall off the bones easily.

Step 4. Wash the potatoes with a brush, peel off the skin with a housekeeper and cut into cubes. Remove the ribs from the soup base.

Step 5. Throw the potato slices into the pan and continue cooking for about half an hour. Cooking time depends on the type of potato and the size of the cut.

Step 6. Cut the smoked sausages as desired. If desired, replace sausages with smoked sausage or other smoked meat products. If there are no other smoked meats, we'll make do with ribs.

Step 7. Remove the meat from the ribs and, if necessary, cut into segments of the desired size.

Step 8. Peel the carrots and onion. Grind the vegetables - grate the carrots, cut the onion into cubes. Heat a frying pan with vegetable oil. Add vegetables and fry for 4 minutes, stirring frequently. The sauté will become soft.

Step 9. Transfer the roast and meat products to the pan. Cook after boiling for a quarter of an hour.

Step 10. Test for salt. Smoked meats already contain enough salt, so it’s easy to over-salt them. Add salt to the soup as needed. After washing the greens, chop them and add them to the soup. After boiling, turn off the stove. We leave it to stand.

Step 11. Serve the delicious dish. Bon appetit!

Pea soup with smoked meats

Pea soup with smoked meats has the most delicate velvety texture. There is no shame in serving this soup to guests at friendly feasts. The preparation of the treat is simple and hassle-free. And it comes out with a rich smoky taste and remains in the memory for a long time. Enjoy the recipe!

Cooking time – 1 hour 00 minutes

Cooking time - 15 minutes.

Portions – 6

Ingredients:

• Split peas – 2 tbsp.
• Potatoes – 2 pcs.
• Onions – 2 pcs.
• Smoked chicken legs – 500 gr.
• Salt - to taste.
• Vegetable oil - for frying.
• Carrots – 1 pc.
• Water – 2 l.

Cooking process:

Step 1. Pour 2 cups of peas into a container and rinse. Peel the onions and potato tubers. Place the washed peas into a saucepan and fill with water. Place on fire. Split peas will take less time to cook than whole peas.

Step 2. Peel the carrots and chop them coarsely. Cut the onion into half rings. Heat the vegetable oil in a frying pan and fry the slices until golden brown, stirring from time to time to ensure even cooking.

Step 3. After checking whether the peas are cooked, add the smoked ham to the pan. Continue cooking for 20 minutes. Then carefully remove the chicken.

Step 4. Cut the peeled potatoes into cubes and add them to the peas. Cook for 15 minutes.After piercing the potatoes, we check whether they are cooked. Transfer the roast and heat everything together. Move the pan to a hot rack.

Step 5. Using a submersible device, grind the contents to a puree. We taste and adjust to taste.

Step 6. Remove the skin from the chicken leg, remove the flesh from the bones and cut into pieces.

Step 7. Fill the plates with creamy puree soup and place the meat on top.

Step 8. Serve the dish, flavor it with cream and add crackers at your discretion. Bon appetit!

Pea soup with smoked meats and potatoes

Pea soup with smoked meats and potatoes turns out thick and rich. Crispy croutons perfectly complement the rich treat. Even an inexperienced housewife can prepare the dish. To implement the recipe, you will need inexpensive ingredients that will turn ordinary pea soup into a culinary masterpiece.

Cooking time – 1 hour 00 minutes

Cooking time - 10 min.

Portions – 5

Ingredients:

• Split peas – 170 gr.
• Potatoes – 300 gr.
• Onions – 70 gr.
• Boiled-smoked brisket – 150 gr.
• Salt - to taste.
• Allspice peas – 6 pcs.
• Fresh parsley – 10 gr.
• Carrots – 70 gr.
• Smoked pork ribs – 250 gr.
• Vegetable oil - for frying.
• Bay leaf – 1 pc.
• Water – 1.5 l.

For making croutons:

• Vegetable oil – 2 tbsp.
• Garlic – 2 cloves.
• Loaf/white bread – 130-150 gr.

Cooking process:

Step 1. Prepare the products.

Step 2. Pour well-washed split peas with cold water for 2 hours. Whole - leave overnight.

Step 3. The peas will swell significantly and cook faster.

Step 4. After chopping the ribs, transfer them to the pan. Pour in water and bring to a boil. Reducing the flame, cook for 40 minutes.

Step 5. Strain the peas and rinse again.We fall asleep to the ribs. We cook for half an hour.

Step 6. The peas will boil well.

Step 7. Peel the carrots and cut into quarters.

Step 8. Finely chop the peeled onion.

Step 9. Heat a frying pan with vegetable oil. Pour in the slices and sauté for 5 minutes until golden, stirring.

Step 10. Cut the brisket into squares.

Step 11. Remove the frying from the frying pan and wipe the bottom with paper towels. After heating the frying pan again, pour in the brisket. Let's brown it.

Step 12. After peeling the potato tubers, cut them into cubes.

Step 13. Place the slices into the pan and cook for 10 minutes.

Step 14. Season with roasting.

Step 15. Add the fried brisket.

Step 16. Throw in the laurel and peppercorns. Boil for 7 minutes. Finally, check for salt and add salt to taste.

Step 17. Turn off the gas and leave it under the lid for a quarter of an hour.

Step 18. Free the loaf or bread from the crust. Cut the pulp into squares.

Step 19. Crush the peeled garlic. Heat the vegetable oil in a frying pan. Throw in the garlic and brown it a little.

Step 20. When the garlic gives off its aroma to the oil, take it out and throw it away. Place the chopped crumb into the frying pan. Fry until golden brown, stirring for 5 minutes. Let cool.

Step 21. Pour the parsley under the tap and finely chop it. Fill bowls with soup. Sprinkle with herbs and croutons. Bon appetit!

Pea soup with smoked chicken

Pea soup with smoked chicken has an unforgettable taste. A hearty and tasty lunch is guaranteed with a rich treat. Following the step-by-step description, no obstacles will arise. With aromatic soup, an ordinary menu will take on new colors.

Cooking time – 2 hours 30 minutes

Cooking time - 20 minutes.

Portions – 6

Ingredients:

• Split peas – 1 tbsp.
• Potatoes – 3 pcs.
• Onions – 1 pc.
• Smoked chicken – 250 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Dill – 3 sprigs.
• Carrots – 1 pc.
• Vegetable oil - for frying.
• Water – 2.5 l.

Cooking process:

Step 1. Gathering food. Using a vegetable brush or sponge, wash the vegetables. We clean root vegetables, tubers and onions. Wash under running water.

Step 2. Place thoroughly washed peas into a container and soak in water for 1 hour. Split peas cook much faster.

Step 3. Wash the peas in a colander. Pour into a saucepan. Fill with purified water and place on fire. After boiling, collect the foam that appears. Minimize the flame and continue cooking for 1 hour.

Step 4. Place the frying pan over moderate heat. Pour in vegetable oil. Cut the peeled vegetables the way you like. Pour into a hot frying pan with vegetable oil.

Step 5. Fry until soft and lightly browned, remembering to stir.

Step 6. Cut the potatoes into cubes or bars. We choose the cutting of vegetables ourselves.

Step 7. Add potatoes to the pan. Boil for about 15 minutes. By piercing with a knife or fork, check whether the potatoes are cooked. Season with spices.

Step 8. Cut the smoked breast into pieces of the desired size. You can take a leg and remove the skin, then separate it from the bones. The soup will be even more appetizing.

Step 9. Transfer the sauté and chicken to the rest of the ingredients. Boil for 5 minutes.

Step 10. After washing and drying the dill, chop it and add it to the soup. Or we take dry or frozen greens. After boiling for a couple of minutes, we try to see if there is enough. If necessary, balance the taste by adding salt and pepper. Move the pan to a hot rack.

Step 11After mixing, let it sit and “make friends” with the ingredients.

Step 12. Fill deep plates with the infused fragrant soup.

Step 13. Try the warming soup. At your discretion, flavor with sour cream or sour cream. Supplement with crackers. Bon appetit!

Pea soup with smoked sausage

Pea soup with smoked sausage is a good option to diversify your daily diet. The treat is prepared from simple ingredients that can be found in any store. The rich dish satisfies well. In addition to the aromatic soup, crispy croutons are served upon request.

Cooking time – 5 hours 20 minutes

Cooking time – 35 min.

Portions – 8

Ingredients:

• Split peas – 1 tbsp.
• Potatoes – 3 pcs.
• Onions – 1 pc.
• Smoked sausage – 150 gr.
• Salt - to taste.
• Greens - to taste.
• Vegetable oil - for frying.
• Carrots – 1 pc.
• Bay leaf – 1 pc.
• Water – 2 l.

Cooking process:

Step 1. Prepare the ingredients.

Step 2. Having measured the peas, actively wash them. Place in a container with water and set aside for 4 hours. You can perform the procedure with the product in the evening.

Step 3. After this, drain the liquid and rinse again. Pour into a saucepan and pour purified water.

Step 4. Having placed it on the stove, wait for active seething. Cook for 1 hour over medium heat. During this time, the peas will boil.

Step 5. After freeing the potatoes from the peel, cut them into squares. Place the slices in water to get rid of excess starch.

Step 6. Transfer the potato slices to the peas. Continue cooking for 5 minutes.

Step 7. Remove the husks and skins from the onions and carrots. After washing the carrots and onions, chop them in a convenient way.

Step 8. Place the frying pan on the fire. Pour in vegetable oil and heat well. Sauté the slices.Stirring until soft.

Step 9. Unload the sauté mixture into the boiling base. Add salt and cook for 10 minutes.

Step 10. Remove the smoked product from the casing. You can use several types of sausages. After cutting into circles, cut into cubes.

Step 11. Pour the greens under the tap and chop. Dill can be used dry or frozen.

Step 12. Place the sausage in the pan. Throw in the bay leaf and dill. After boiling for 5 minutes, turn off the heat.

Step 13. Pour the aromatic dish into bowls. Bon appetit!

How to cook pea soup with smoked wings

I’ll tell you how to cook pea soup with smoked wings in today’s recipe. Everything is quite simple. The longest and most important part of the execution process is boiling the peas. The soup should be pureed. Thanks to this texture, the dish turns out to be as appetizing as possible.

Cooking time – 1 hour 30 minutes

Cooking time - 20 minutes.

Portions – 6

Ingredients:

• Peas – 150 gr.
• Potatoes – 360 gr.
• Onions – 80 gr.
• Smoked chicken wings – 4 pcs.
• Salt - to taste.
• Ground black pepper - to taste.
• Carrots – 180 gr.
• Bay leaf - to taste.
• Dill – 20 gr.
• Vegetable oil - for frying.

Cooking process:

Step 1. Gathering food. We take out potatoes, carrots, onions, smoked product and dill. Greens can be fresh, frozen or dried. We weigh out the main component.

Step 2. Rinse 150 grams of peas under the tap and place in a bowl of water. It is better to use crushed. It cooks faster.

Step 3. Having freed a couple of carrots from the peel, grate them coarsely. After peeling the potato tubers, chop them coarsely. Finely chop the peeled onion. Chop the washed dill.

Step 4. Chop the smoked wings at the joints.Thin phalanges do not need to be used.

Step 5. Add onions and carrots to a hot frying pan. Fry until golden brown. After rinsing the swollen peas, unload them into the pan. Place over medium heat and cook until the peas are half cooked.

Step 6. Transfer the wings to the peas. Add potatoes and fry. After boiling, boil for 15 minutes.

Step 7. Throw in the laurel. We check whether the potatoes are cooked by piercing them with a fork or knife. Let's try to see if there is enough salt. Add salt if necessary. Season with spices as desired. Turn off the gas and let the soup brew.

Step 8. Pour the thick pea soup into bowls. Sprinkle with chopped dill. Bon appetit!

Pea soup with smoked brisket

Pea soup with smoked brisket is a great recipe that will take a lot of time to implement. The dish itself is simple to make, but cooking the peas is a rather lengthy process. Regardless of culinary experience, anyone can cook soup with patience. The result will amaze everyone with its unique taste.

Cooking time – 2 hours 20 minutes

Cooking time - 20 minutes.

Portions – 4

Ingredients:

• Peas – 250 gr.
• Potatoes – 700 gr.
• Onions – 150 gr.
• Smoked brisket – 300 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.
• Carrots – 150 gr.
• Smoked pork ribs – 500 gr.
• Bay leaf – 3 pcs.
• Greens - to taste.

Cooking process:

Step 1. Prepare the ingredients. To save time during the cooking process, fill the peas with cold water in the evening.

Step 2. Chop the layer of smoked ribs into individual ribs and place in a pan. Pour in purified water. Place on the stove and cook for 40 minutes.

Step 3.Carefully remove the cooked ribs. Once cooled, remove the meat from the bones and cut into pieces.

Step 4. Wash 250 grams of peas thoroughly.

Step 5. Transfer the meat to the soup base.

Step 6. Add washed peas. We cook for half an hour.

Step 7. After peeling the onion and rinsing it, finely chop it.

Step 8. After freeing the carrots from the skin with a vegetable peeler, grate them coarsely.

Step 9. Cut the brisket into strips.

Step 10. Heat a frying pan with vegetable oil. Add chopped onion.

Step 11. After bringing the onion to transparency, add the carrots. Fry until soft.

Step 12. In another dry frying pan, fry the brisket.

Step 13. Peel the potatoes and cut them into cubes.

Step 14. Add potatoes to the peas.

Step 15. After cooking for 5 minutes, add the fried brisket.

Step 16. Salt and pepper. Unload the sauté.

Step 17. Cook until the potatoes are cooked. After 15 minutes, add the bay leaf.

Step 18. After cooking for 5 minutes, turn off the flame. Let the soup sit for 15 minutes and remove the bay leaves. Pour the soup into bowls and sprinkle with herbs and ground pepper.

Step 19. Serve the soup with croutons. Bon appetit!

Pea soup with smoked meats in a slow cooker

Pea soup with smoked meats in a slow cooker turns out well boiled and incredibly appetizing. Thanks to this cooking method, less active steps are required. Rich soup satisfies hunger for a long time. And bacon will fill it with unique taste and aroma.

Cooking time – 2 hours 10 minutes

Cooking time - 20 minutes.

Portions – 6

Ingredients:

• Peas – 1 tbsp.
• Potatoes – 5 pcs.
• Onions – 1 pc.
• Vegetable oil – 30 ml.
• Salt - to taste.
• Greens - to taste.
• Bacon – 150 gr.
• Carrots – 1 pc.
• Water – 2 l.

Cooking process:

Step 1. Compose products.

Step 2.We wash a glass of peas and put them in a container with water. Let stand overnight. Split peas need 2-3 hours.

Step 3. After removing the skins from the onions and carrots, dice the onion and grate the carrots on a coarse grater. Pour 30 milliliters of vegetable oil into the container of the device and add the slices.

Step 4. Start the “Frying” or “Baking” mode. Stir the ingredients and sauté for 8 minutes.

Step 5. Having freed 5 potatoes from the skin, cut them as if for soup (in a block or cube). We unload together with the washed peas into the multicooker container.

Step 6. Trim the skin from the bacon and cut into strips. Add to the rest of the ingredients. For smoked products you can take sausage, frankfurters, chicken breast or other smoked products. When using ribs, they must first be boiled and the meat separated from the bones.

Step 7. Pour in 2 liters of purified water. The consistency of the dish depends on its quantity. When cooked, the split peas will be completely cooked and the soup will acquire a creamy puree-like texture. Whole peas won't cook as much. Switch the program by starting the “Quenching” mode. After closing the unit, cook for 2 hours.

Step 8. After 1 hour 55 minutes, open the multicooker. Salt and season with chopped herbs. After boiling for 5 minutes, disconnect the plug from the network.

Step 9. Fill deep bowls with pea treats. Bon appetit!

Pea soup in an Afghan cauldron with smoked meats

Pea soup in an Afghan cauldron with smoked meats turns out incredibly tasty. Only those who have such a cauldron can prepare the treat. Everyone chooses their own products for smoked meats. The hostess determines their number and assortment independently.

Cooking time – 1 hour 30 minutes

Cooking time - 20 minutes.

Portions – 10

Ingredients:

• Peas – 400 gr.
• Potatoes – 1-2 pcs.
• Onions – 2 pcs.
• Chicken drumsticks/wings – 2 pcs.
• Salt - to taste.
• Hot chilli pepper – 0.5 pcs.
• Ground black pepper - to taste.
• Spices - to taste.
• Small carrots – 5 pcs.
• Smoked ribs – 600 gr.
• Raw smoked sausage – 150 gr.
• Sausages – 50 gr.
• Bay leaf – 2 pcs.
• Water – 2.2 l.
• Vegetable oil - for frying.

Cooking process:

Step 1. Prepare the products. Soak 400 grams of peas for 3 hours; this is not important for cooking in an Afghan cauldron. After freeing the potatoes from the peel, cut them as desired. We determine the range of smoked products ourselves, and you can experiment.

Step 2. Place chopped ribs and chicken parts into a cauldron. Add peas and potatoes. Add a little salt and pepper. Place the peeled onion. For spiciness, add half of the hot pepper. Fill with water and place on high heat. Throw in the laurel.

Step 3. After boiling, add peppercorns. Close the cauldron. When air is actively coming out of the valve, reduce the heat to medium, moving it to a small burner. After 1 hour, the meat will be cooked and will easily fall off the bones.

Step 4. Grind the second onion and peeled carrots. Heat a frying pan with vegetable oil. Throw in the onion, fry and sprinkle with turmeric for color. After salting, add carrots. Fry until soft and add chopped sausage.

Step 5. Cut the sausages into cubes.

Step 6. Send the smoked cuts for frying.

Step 7. Fry until the fat is rendered from the sausages and the vegetables darken. Open the cauldron, take out the ribs and chicken. Remove meat from bones. We take out the onion, bay leaf and pepper and throw it away. Grind the liquid through a sieve or blender. Pour it back and mix with the roast and meat.Warm up, bringing to a boil.

Step 8. Taste and balance with spices as desired. Pour the hot aromatic soup into bowls. At your discretion, flavor with sour cream, sprinkle with herbs and add crackers. Bon appetit!