Pea soup with smoked ribs

Pea soup with smoked ribs is one of the most delicious first courses for a family dinner. The ingredients are simple, affordable and inexpensive, but their soup is always appetizing and has the rich taste of smoked ribs, although it does not cook quickly. For the soup, it is important to choose fresh ribs, any peas are suitable, and the remaining ingredients are added according to the chosen recipe.

Gwalnut soup with smoked pork ribs and potatoes

Many families constantly prepare soups in various versions, and in the cold season, hot, hearty soup is very popular, which in this recipe we will prepare from dry peas, smoked pork ribs and potatoes. The classic set of vegetables for this soup is potatoes, onions and carrots. We choose yellow and split peas so that they boil better. We take hot smoked pork ribs.

1. 
   Pea soup with smoked ribs is very easy to make. Split peas are soaked in cold water in advance and for at least 3 hours. Then it is rinsed in a colander and left to drain excess liquid.
2. 
   The ribs are rinsed with cold water and cut into pieces along the intercostal spaces.
3. 
   2.5 liters of clean water are poured into the pan, and the ribs, peeled and washed onion, one carrot and a stalk of celery are placed. Bring the broth to a boil over high heat, remove the foam from the surface with a slotted spoon and cook the soup over low heat for 30 minutes.
4. 
   After this time, all ingredients are removed from the broth. Then the prepared peas are transferred to the broth and cooked for 1 hour. For ribs, the meat is separated from the bone and finely chopped, and put back into the pan, but you can skip this step and leave the ribs with the meat.
5. 
   The second peeled onion and carrot are finely chopped into pieces of arbitrary shape.
6. 
   This vegetable slice is lightly fried until lightly browned in heated vegetable oil.
7. 
   The potatoes are peeled, washed and cut into cubes or cubes. The peas are tasted for the degree of cookedness, which is regulated by the cooking time. Sliced ​​potatoes, fried onions and carrots are added to the broth with the peas, water is added to the required amount, salt is added to taste, a bay leaf is added and the soup is cooked until the potatoes are fully cooked.
8. 
   A handful of any greens is poured into the cooked soup. The fire turns off. The soup is left covered for 15 minutes to infuse.
9. 
   Prepared pea soup with smoked ribs is poured into bowls and served for lunch.Bon appetit!

Delicious pea soup with ribs and potatoes

The most popular of all pea soup recipes is soup with smoked meats, and in this recipe - with smoked ribs, because it is they, in tandem with peas, that create the unique taste of this dish. Pea soup itself is quite thick, but in the classic version, potatoes are added to it. The ingredients for the soup are affordable, inexpensive, and the cooking process is simple.

Cooking time: 1 hour 20 minutes.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Smoked ribs – 500 gr.
• Peas – 400 gr.
• Potatoes – 4 pcs.
• Carrots – 1 pc.
• Onion – 2 pcs.
• Bay leaf – 1 pc.
• Salt - to taste.
• Spices - to taste.
• Butter - to taste.

Cooking process:

Step 1. The peas selected for the soup are poured into a separate bowl, filled with a liter of cold water and left for 2 hours to swell. Soaking is necessary so that the peas are boiled.

Step 2. The soaked peas are washed well and transferred to a saucepan for cooking soup. The peas are filled with clean water based on the number of servings of soup. No salt has been added to the soup yet.

Step 3. Then smoked ribs are placed with the peas in a whole piece or cut along the intercostal spaces. The soup is cooked over low heat for one hour from the start of boiling.

Step 4. During this time, potatoes, onions and carrots are peeled and washed. Vegetables are cut into small pieces of arbitrary shape and, without frying, are transferred to the soup, cooked until half cooked.

Step 5. The soup with the addition of vegetables is cooked for another half hour over low heat and covered with a lid.

Step 6.A bay leaf is placed in the finished soup, salt and spices are added to personal taste, and the dish is simmered until the peas are cooked to the desired degree.

Step 7. The prepared pea soup with smoked ribs is poured into plates. To it, sliced ​​fresh herbs with a piece of butter are added to each plate. Bon appetit!

Pea soup with smoked ribs

Creamy pea soup combined with smoked, fatty rib meat or bacon is becoming an increasingly common dish on the dinner table, and its smooth, velvety texture appeals to both adults and children. To enhance the flavor, the peas are boiled completely and additionally crushed with a blender, or boiled peas are taken. For puree soup, the meat of the ribs is separated from the bone and fried. The soup is complemented with cream.

Cooking time: 1 hour 20 minutes.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Smoked ribs meat – 200 gr.
• Peas – 1 tbsp.
• Potatoes – 3 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Cream – 100 ml.
• Water – 2 l.
• Salt - to taste.
• Crackers - to taste.

Cooking process:

Step 1. For the puree soup, select peas that do not require soaking. The peas are washed with cold water, placed in a saucepan for cooking soup, filled with two liters of clean water and cooked until tender and without adding salt. The cooking time for these peas is indicated on the package.

Step 2. The potatoes are peeled, washed, cut into small pieces of any shape and transferred to the cooked peas and cooked until tender.

Step 3. Peeled onions and carrots are finely chopped, fried until light golden brown in heated vegetable oil and transferred to the cooked soup.

Step 4.The soup is then pureed using an immersion blender until smooth. The pan with the puree soup is placed on the fire. Cream is poured into it and the soup is brought to a boil.

Step 5. The smoked ribs meat is cut into small pieces, fried in a frying pan and immediately transferred to the puree soup.

Step 6. The prepared soup is poured into plates, topped with any croutons and served. Bon appetit!

Pea soup with smoked ribs and bacon

Smoked ribs and bacon add bright, interesting notes to the calm combination of peas and vegetables in the soup. They give the soup satiety, which prevents you from overeating and ruining your figure. The recipe for this soup is time-tested, and it is easy to prepare.

Cooking time: 3 hours.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Smoked ribs – 500 gr.
• Bacon – 100 gr.
• Peas – 300 gr.
• Potatoes – 6 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Vegetable oil – 1 tbsp.
• Parsley – 4 sprigs.
• Dill – 4 sprigs.
• Garlic – 3 cloves.
• Mustard – 4 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. The peas selected for the soup are washed in a colander and filled with cold water for soaking in a separate bowl for 4 hours.

Step 2. Smoked ribs are chopped into pieces, placed in a saucepan for cooking soup, poured in 2.5 liters of clean water, and brought to a boil over high heat. The foam is removed from the broth. Then cook the ribs over low heat for 1–1.5 hours so that the meat separates freely from the bone.

Step 3. After this time, the ribs are removed from the pan, the meat is separated and cut into small pieces. The broth is filtered through a sieve. The pan is washable.The strained broth is poured into it, brought to a boil over high heat and the soaked peas are transferred into it. Cook the peas over low heat for one hour from the start of boiling.

Step 4. Peel the potatoes, onions and carrots. Vegetables are finely cut into pieces of arbitrary shape.

Step 5. The chopped potatoes are immediately added to the peas and cooked until tender, that is, another 20 minutes. Onions and carrots are fried in hot oil. The roast is transferred to the soup and everything is cooked for another 5 minutes.

Step 6. Fresh herbs are chopped. The garlic is finely chopped with a knife. Bacon is cut into thin strips.

Step 7. Then these ingredients are transferred to the soup and cooked for another 5 minutes. Salt and black pepper are added to the soup according to personal taste, mustard and chopped rib meat are added. The soup is stirred and the fire is turned off.

Step 8. Pea soup with smoked ribs and bacon is ready. It remains on the hot plate for 30 minutes to infuse and then is served. Bon appetit!

Pea soup with ribs and sausage

Pea soups are prepared using various broths, but a special taste and aroma is obtained from smoked ribs. Often this soup is supplemented with sausage, sausages, ham, and other types of smoked meats, but smoked ribs are an unchanged ingredient, and the taste, nutritional value and satiety of the soup increase, which is important in the winter menu. In this recipe, add tomato paste to the soup for a spicy taste.

Cooking time: 2 hours.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Smoked ribs – 250 gr.
• Sausage with lard – 200 gr.
• Peas – 400 gr.
• Carrots – 1 pc.
• Onion – 1 pc.
• Vegetable oil – 2 tbsp.
• Tomato paste – 3 tbsp.
• Salt - to taste.
• Garlic – 2 teeth.
• Ground black pepper – 0.5 tsp.
• Cumin – 1 chip.
• Turmeric – ½ tsp.
• Parsley – 1 bunch.
• Water – 2 l.

Cooking process:

Step 1. Soak the peas in cold water for a couple of hours in advance. Prepare the ingredients for the soup according to the recipe.

Step 2. The soaked peas are washed, placed in a saucepan for cooking soup, and smoked ribs are immediately added. Then two liters of water are poured. Bring the soup to a boil over high heat, remove the foam from the surface and cook the soup over low heat until the peas are cooked.

Step 3. The sausage is peeled and cut into small cubes.

Step 4. The peeled onion is also cut into small cubes.

Step 5. Heat vegetable oil in a frying pan. The sausage is fried a little and sliced ​​onions are added.

Step 6. Peeled carrots are cut, like onions, into small slices.

Step 7. Add sliced ​​carrots to the onion and sausage, fried until soft, and stir-fry for 5 minutes. Then tomato paste with chopped garlic cloves is placed in the frying pan. Everything is fried for another minute and the fire is turned off.

Step 8. Remove the ribs and a third of the peas from the cooked soup. Then the frying is transferred to the pan. The meat is separated from the cooked ribs and cut into small pieces.

Step 9. Puree these ingredients using an immersion blender.

Step 10. Then the removed peas and pieces of meat are transferred to the pan.

Step 11. Add salt, black pepper and spices to the soup to your personal taste. Finely chopped greens are added. The soup is mixed well, cooked for another 2 minutes from the start of boiling and the heat is turned off. The prepared soup is given 15 minutes to infuse under a closed lid.

Step 12Then the soup is poured into plates, supplemented with croutons if desired, and served for lunch. Bon appetit!

Pea soup with smoked ribs and mushrooms

A variation on pea soup with smoked ribs would be a soup topped with mushrooms. Mushrooms in tandem with smoked meats will give the soup a special and unique aroma and taste. For the soup, you take several types of meat or smoked meats, and in this recipe we cook the soup using fresh and smoked ribs. Any mushrooms are suitable, both fresh champignons and wild mushrooms.

Cooking time: 1 hour 50 minutes.

Cooking time: 20 minutes.

Servings: 5.

Ingredients:

• Smoked ribs – 300 gr.
• Fresh ribs – 300 gr.
• Forest mushrooms – 200 gr.
• Peas – 1 tbsp.
• Carrots – 1 pc.
• Onion – 1 pc.
• Potatoes – 4 pcs.
• Garlic – 3 cloves.
• Dill seeds – 1 tsp.
• Salt - to taste.
• Mixture of peppers - to taste.
• Parsley – 3 sprigs.

Cooking process:

Step 1. Peas for soup, depending on their variety, are soaked in cold water in advance, and rinsed well under running water before cooking. Cooking peas are immediately ready for cooking.

Step 2. Place fresh pork ribs in a saucepan for cooking soup, add clean water for 5 servings, bring to a boil and, after removing the foam, cook over low heat until cooked. Spices are added to the broth to taste and usually onion and allspice. Cooked ribs are removed from the broth.

Step 3. Prepared peas are poured into the pan with the broth, smoked ribs are added and everything is cooked until the peas are half cooked.

Step 4. During this time, vegetables and mushrooms are cleaned and washed. Potatoes are cut into cubes, and mushrooms into small pieces. Sliced ​​potatoes and mushrooms are added to the soup.The soup is cooked until the peas and potatoes are ready. Towards the end of cooking, boiled ribs are placed in the court.

Step 5. Peeled onions, garlic and carrots are finely chopped and fried until light golden brown in hot oil.

Step 6. The frying is transferred to the soup. And everything is cooked for another 3 minutes. Then dill seeds are poured into the soup and chopped herbs are added. The prepared soup is given 15 minutes to infuse under a closed lid.

Step 7. Ready pea soup with smoked ribs and mushrooms is poured into plates and served for lunch. Bon appetit!

A simple and delicious recipe for pea soup with ribs and brisket.

Pea soup with smoked ribs is a rich and satisfying dish. But it doesn’t contain many calories and is nutritionally superior to buckwheat. Each housewife complements this soup with other meat products according to her taste. In this recipe, we add fresh brisket, or more correctly, roasted brisket, which will add richness of taste. You can use brisket or bacon, because they differ only in the thickness of the meat layer.

Cooking time: 1 hour 20 minutes.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Smoked ribs – 400 gr.
• Brisket/bacon – 300 gr.
• Peas – 230 gr.
• Carrots – 2 pcs.
• Onion – 2 pcs.
• Potatoes – 500 gr.
• Bay leaf – 3 pcs.
• Salt - to taste.
• Mixture of peppers - to taste.
• Greens - to taste.
• Ground black pepper - to taste.
• Vegetable oil – 2 tbsp.
• Water – 2 l.

Cooking process:

Step 1. The ingredients for cooking the soup are immediately prepared according to the quantities specified in the recipe.

Step 2.Smoked ribs are transferred to a saucepan for cooking soup, filled with two liters of water, brought to a boil over high heat on a stove or hob, the foam is removed from the surface and the ribs are cooked for 30 minutes over medium heat. The cooked ribs are removed from the broth, and after cooling, the meat is separated from the bone.

Step 3. Pre-soaked and washed peas are poured into the broth and cooked for about one hour over low heat.

Step 4. Peeled and washed onions and carrots are finely chopped and fried until soft in heated vegetable oil.

Step 5. The brisket/bacon is cut into thin strips, placed in a frying pan with the vegetables, sprinkled with salt and black pepper and fried for 10 minutes.

Step 6. Peeled potatoes are cut into small cubes and transferred to the peas.

Step 7. The soup is boiled until the potatoes are ready. Then chopped meat and fried brisket are added to the cooked soup.

Step 8. The heat is turned off and the soup is left covered with a lid for 10-15 minutes to infuse. Then pea soup with smoked ribs and brisket is poured into plates, decorated with herbs and served. Bon appetit!

Pea soup with smoked ribs in a slow cooker

Pea soup with different types of smoked meats is a leader among many other soups. The peas themselves do not have an expressive taste, but in tandem with smoked ribs and cooked using a slow cooker they are particularly rich, tasty and easy to prepare. To cook soup, you need the “Frying” and “Stewing” or “Soup” programs, which are available in every multicooker model.

Cooking time: 1 hour 40 minutes.

Cooking time: 20 minutes.

Servings: 2.

Ingredients:

• Smoked ribs – 300 gr.
• Split peas - ½ multi-cup.
• Carrots – 1 pc.
• Onion – 1 pc.
• Potatoes – 5 pcs.
• Salt - to taste.
• Spices - to taste.
• Vegetable oil – 2 tbsp.

Cooking process:

Step 1. Immediately prepare the amount of ingredients indicated in the recipe for the soup. Pre-soaked split peas are washed well under running water. Vegetables are peeled and washed. Potatoes and onions are cut into small cubes. The carrots are chopped on a grater.

Step 2. Two tablespoons of vegetable oil are poured into the multicooker bowl, and the “Frying” program is turned on for the default time. Sliced ​​onions are transferred to hot oil.

Step 3. The meat is cut from the smoked ribs and cut into small pieces. Add pieces of meat and grated carrots to the fried onions and fry while stirring until the end of the program.

Step 4. Then add some clean water to these ingredients. The “Stewing” program is turned on and vegetables and meat are stewed for 5 minutes under an open lid.

Step 5. After five minutes, prepared peas, sliced ​​potatoes and rib bones are placed in the multi-bowl.

Step 6. These ingredients are poured with boiling water based on the number of servings. Salt and spices are added to the soup according to personal taste. The lid of the device closes. The “Stew” or “Soup” program is turned on for 1 hour.

Step 7. After the program is completed, the soup is left for some time under a closed lid to infuse and then served for lunch. Bon appetit!