Soup with peas and smoked ribs. Pea soup with smoked ribs. Cooking delicious soup

Pea soup with smoked meats is an ideal solution when it is frosty and cold outside, at such a time it will be especially pleasant to enjoy a hearty, fragrant and unusually tasty hot dinner.

The technology for creating a delicious dish is so simple that it will not cause difficulties even for novice cooks and housewives with no experience.

Peas for soup are soaked for several hours in a large volume of water, after which they are thoroughly washed again. Smoked meat products can be used as a component that determines the taste of a dish: ribs, brisket, bacon, wings, chicken, balyks, sausages and even smoked cheese or fish.

Depending on the recipe, smoked meats are boiled together with cereals or added to the soup at the final stage of its preparation, along with vegetable frying. Pea soup with smoked meat is aromatic in itself and does not require the addition of a large amount of spices. Successfully and profitably emphasize the taste of hot bay leaf and, if desired, pepper.

Classic pea soup with smoked meats

Craving a smoked soup? Try to cook a very tasty pea soup with smoked meats. It turns out thick and satisfying. Pay attention to the peas from which you will cook. When choosing split peas, you can not soak it. Ordinary peas must first be soaked overnight or for the time indicated on the package.

Ingredients

• shelled peas - 300g
• smoked pork knuckle with bone - about 1 kg
• water - 3l
• carrots - 1 pc.
• onion - 1 pc.
• potatoes - 2–3 pcs.
• smoked sausages, smoked sausage or salami

Cooking

Put the knuckle in a large saucepan, cover with water, season with salt to taste and cook for at least an hour. Add peas and cook for another hour. Peel the potatoes, cut into cubes, add to the soup and cook for about 30 minutes more. Remove the shank from the soup, cut the meat off the bone, cut into cubes and put back into the pan.

Finely chop the onion and carrot, fry in vegetable oil until half cooked. Transfer the vegetables to the soup and boil for no more than 20 minutes over low heat. Add sliced ​​smoked meats to the soup. Serve the finished soup hot with crackers or rye bread.

Pea soup with smoked brisket

Ingredients

• Peas 450 g
• Carrot 150 g
• Parsley 100 g
• Smoked brisket 250 g
• Water 1.5 l
• Bulb onion 50 g
• Fat 20 g
• Wheat flour 25 g
• Marjoram to taste
• Garlic 2 cloves

Cooking step by step:

1. Sort the peas, wash, soak for several hours in cold boiled water. Boil in the same water. When the peas soften, salt.
2. Boil brisket broth with vegetables. Rub the peas through a sieve, pour strained broth.
3. Peel the onion, chop, fry until light golden color with flour. Dilute with cold water until smooth. Put in soup, boil. Season to taste with garlic mashed with salt and marjoram. Put the brisket cut into cubes.

Pea soup with smoked meats and croutons

Ingredients

• split peas two hundred and fifty g
• Beef seven hundred g
• Potato two hundred and fifty g
• Salt one tsp.
• pork loin two hundred g
• pork ribs three hundred g
• onion one piece
• Carrot one hundred g
• sweet orange pepper one pc.
• smoked brisket two hundred g
• Three hundred g bread
• olive oil fifty ml
• Garlic four cloves
• Parsley twenty g

Cooking

Soak the peas in water for several hours, or better - overnight. According to rumors, this is not at all necessary to do with peas, but we soak it just in case. Peas swell and cook faster. While the peas are soaking, we will make the broth. Put the meat in a saucepan with water, bring to a boil, cook for two minutes. Make separately boiling water (three-3.5 liters).

After that, take out the meat, pour out the water, wash the pan, pour the cooked boiling water into a clean saucepan, put the meat there, bring to a boil and make a quiet fire. Add peeled onions and carrots, cook for about 2 hours (depending on the quality of the meat) until tender.

You can add some water, but in the end, 2.5 liters of pure broth should come out.

When the broth is ready, take out the onions and carrots, then throw the peas into it, cook for 40-60 minutes. Peel and cut into cubes potatoes, throw into the broth. Boil fifteen minutes. Add passerovka to the soup, boil for an additional 10 minutes. Cut the loin into cubes, divide the ribs and add everything to the soup. Salt to taste.

Cut onions, carrots, sweet peppers. Cut the brisket into long strips, fry in an empty pan. Next, add chopped onions, carrots, peppers to the fried brisket and sauté over low heat for a couple of minutes. The soup is ready, we proceed to the manufacture of croutons. Cut the bread into 1x1 cm cubes.

Pour oil into the pan, flavor it with garlic (squeeze the garlic). Throw bread, fry a little and put on a baking sheet, bake in the oven for ten to fifteen minutes. Serve crackers, neatly chopped parsley with the soup.

Thick pea soup with smoked sausage

Simple pea soup can be served with sausage - and it will immediately become more fragrant and appetizing!

Ingredients

• Dried peas - one hundred g
• Potato - two hundred g
• Carrots - one hundred g
• Onion - one hundred g
• Water - 1.5–2 l
• Vegetable oil - three tbsp. spoons
• Salt - 1.5–2 teaspoons
• Smoked sausage - five hundred g

Cooking

Soak the peas for 5 hours. Rinse afterwards. Cook peas for 1.5–2 hours, so that they cook, but do not boil. Add 0.5 teaspoon of salt. Peel the carrots, wash, crush on a grater. In a frying pan, heat 1.5 tbsp. tablespoons of vegetable oil. Fry the carrots over medium heat, stirring, until soft (ten minutes).

Peel the onion, finely chop. In a frying pan, heat 1.5 tbsp. tablespoons of vegetable oil. Fry the onion over medium heat, stirring occasionally, until amber (7 minutes). Peel potatoes, wash, cut into cubes. Pour in water and cook for 10 minutes. Add onions and carrots, mix. Cook for 5 more minutes. Add one teaspoon of salt.

Add boiled peas. Stir. Cook for five more minutes. Cut the smoked sausage into cubes. Put sixty-seventy grams of chopped sausage into each bowl of soup. Pea soup with smoked sausage should be served. Enjoy your meal!

Pea soup with smoked ribs

Pea soup with smoked ribs is an extraordinary and very successful combination of flavors. Hearty, nutritious, and also exceptionally healthy first course. Peas contain excellent taste qualities, as well as medicinal properties. It is saturated with protein, it is exactly the same amount as in beef, but pea protein is absorbed by the body much better and also faster, contains the necessary amino acids, thanks to these compounds, peas are very necessary in the nutrition menu for children, vegetarians, and also all people in general. Combining peas and smoked meat into a whole soup can be called the most successful option. Such a soup can be prepared not only with smoked ribs, but also with other smoked meats to your taste.

Everything is explained by the fact that the taste of smoked meat gives this dish a special refinement and exquisite taste. Take this recipe into service, then cook it for yourself and for your loved ones.

Ingredients:

• Peas, peeled three hundred g
• Carrot one pc.
• Onion one piece
• Potato six pcs.
• Dried bay leaf one pc.
• Salt one chip.
• Ground black pepper one chip.
• Garlic one tooth.
• Smoked pork ribs five hundred g
• Salt as desired
• Ground black pepper optional
• Parsley as desired

Cooking

Rinse the peas thoroughly in several waters, fill with cool water and leave for a couple of hours (or before going to bed). Then pour swollen peas with water or broth, cook until it is soft. While the peas are cooking, prepare the roast. To achieve the desired result, three medium-sized carrots on a large grater. Similarly, for frying, we need an onion, cut it into a cube.

Take a medium sized potato. Peel, wash, dry, cut potatoes into cubes or cubes. When the peas reach the required condition, add the crumbled potatoes, 1/3 of the onion and carrots. Bay leaf. Cooking 10-15 minutes.

Then we pass the onion in sunflower oil until transparent. To a slightly fried onion, add the rest of the carrots. Salt, pepper to taste, add squeezed garlic, fry everything together for another three to five minutes.

When the potatoes are almost ready, add the washed and dried smoked pork ribs. It is desirable to take ribs more meaty. After about 5-7 minutes, add browned vegetables to the soup, stir. Salt and pepper the soup as desired. Remove the bay leaf, bring to a boil. We remove from the fire.

Immediately sprinkle pea soup on pork ribs with chopped herbs. Let it simmer for ten to fifteen minutes. Serve with fried lean bread or crackers. Very appetizing and satisfying. Enjoy your meal!

Pea soup puree with smoked meats

Ingredients

• Peas (chopped) - one stack.
• Water - one l
• Pork ribs (smoked) - two hundred g
• Bacon (smoked, piece) - two hundred g
• Onion (small, finely chopped) - one piece
• Carrots (grated on a coarse grater) - one piece
• Garlic (finely chopped) - three teeth.
• Potatoes - two pieces
• Salt (optional)

Cooking

Take split peas, it cooks 2 times faster than whole. Divide the ribs into bones. Flood the peas, as well as the ribs with water and cook over medium heat until half cooked, add salt. 15 minutes before full readiness, add neatly chopped potatoes.

While the peas are cooking, fry the bacon chunks in a skillet. There is no need to add oil, as the necessary amount of fat will be rendered from the bacon. The flavors are… mind blowing. Add carrots, onion and garlic to bacon. Roast for another five to ten minutes.

Remove large bones from the soup, and grate the rest of the mass with a blender. After that, return the ribs, add the fried bacon and vegetables, then cook for another five to ten minutes. Croutons for pea soup are classics of the genre. Lay the slices of bread on a baking sheet and let dry for a few minutes in the oven.

Conclusion

Each recipe is delicious and healthy in its own way. And no matter which of them you choose, no matter what this dish is prepared with, one thing is clear: neither old nor young will remain indifferent to it. Because it is simply impossible not to love this hearty and fragrant soup. The editors of the site "Quick Recipes" wish you a pleasant appetite.

Pea soup with smoked ribs is not only a great substitute for animal protein, but also a storehouse of vitamins such as zinc, phosphorus, magnesium and potassium. The first dishes from legumes are rich, satisfying and unusually fragrant.

The preparation of any pea soup begins with the right choice of peas. Peas are divided into two categories - shelled peas (used for making soups) and brain peas (mature peas with brain-like wrinkles used in canning). Of course, shelled peas are better for pea soup. In addition, in stores you can find green and yellow peas. What color of peas you choose does not really matter, but it is traditionally customary to use yellow. So, when choosing peas in the store, you need to give preference to those varieties that are already divided into halves.

The secret to cooking dishes based on peas lies in the pre-treatment of the peas themselves. When preparing pea soup, keep this in mind, because in the future, we will simply mention peas without specifying their pre-processing.

So, we wash the dry peas and fill it with water so that it not only covers the peas, but also is about 3-5 cm higher than the peas. It would be ideal to leave the soaked peas for 5-6 hours or overnight so that it boils well after.

If the dish needs to be prepared urgently and you don’t have time to soak the peas, just rinse it, and add a pinch of soda to the peas when cooking. When interacting with soda, peas boil very quickly.

After soaking the peas, rinse with cool water. If you rinse the peas with hot water, then the starch that is in the peas will stand out and form foam, so this should not be done. We need to wash the peas well to remove the so-called inhibitors - substances that contribute to flatulence and which peas are so rich in. Pour the washed peas into a bowl.

How to cook pea soup with smoked ribs - 12 varieties

The recipe for pea soup with smoked ribs, greens and croutons is something incredible and delicious.

Ingredients:

• Carrot - 2 pcs
• Potato - 5 pcs
• Onion - 1 pc.
• Peas - 300 gr
• Ribs - 500 gr
• Pepper
• Bay leaf
• Sunflower oil - 1 tbsp
• Croutons - to taste

Cooking:

We take a five-liter saucepan, pour cold water, send peas into it, cover with a lid and put on medium heat to bring the water to a boil. Potatoes cut into cubes, pour cold water and leave for 15-20 minutes.

We clean the onion from the husk, cut into cubes, not very small. We cut the onion into four parts and chop so that quarters of the rings form. Peel the carrots and cut into strips. You can rub it on a grater, but then it will lose some of its flavor.

Pour a small amount of sunflower oil into the pan and wait for it to heat up. First of all, we send the onion to boiling oil and fry it over medium heat until golden brown. Then add carrots to the onion, reduce the heat and simmer for another 10 minutes. It is not necessary to bring the carrots to full readiness, as they will still be cooked in the soup.

In order to show all the taste qualities of the onion, you can add black ground pepper to it at the beginning of frying to taste.

Lay the sliced ​​ribs on top of the carrots. We fry them together with vegetables on both sides so that the fat, which is located on the ribs, begins to evaporate.

When the peas boil, reduce the heat and cook for 20 minutes. Since peas are considered a high-protein product, when boiled, they form a lot of foam, which must be removed. After, we send chopped potatoes, bay leaf, sweet peas, salt to the pan and leave to cook for 10 minutes. Then add the fried ribs to the soup and cook for another 10 minutes.

At this time, we will make croutons. We will need a white loaf, preferably yesterday, which we will cut into slices. We cut each slice into cubes 1 cm thick. We send the cubes of bread to a baking sheet and dry them in the oven at a temperature of 150-180 degrees until golden brown.

Pea soup is served with croutons and finely chopped fresh dill.

Have you ever tried pea soup with tomatoes? Try it - you won't regret it, I assure you! It is prepared in exactly the same way as in the classic recipe. Add only garlic, bell pepper and fresh tomatoes to the fry. The taste will be completely different, thicker and richer.

Ingredients:

• Carrot - 2 pcs
• Potato - 5 pcs
• Onion - 1 pc.
• Peas - 300 gr
• Ribs - 500 gr
• Tomatoes - 3 pcs
• Bulgarian pepper - 1 pc.
• Garlic - 3 cloves
• Pepper
• Bay leaf

Cooking:

The soup is prepared in the same way as in the previous recipe, only tomatoes, crushed garlic and bell peppers are added to the finished roast. Stew vegetables for about 5 minutes.

Easy pea soup recipe. But we will cook it in earthenware (ceramic pots) in the oven.

Ingredients:

• Carrot - 1 piece
• Potato - 1 pc.
• Onion - 1 pc.
• Peas - 100 gr
• Ribs - 100 gr
• Pepper
• Coriander
• dried dill
• Bay leaf
• Sunflower oil - 1 tbsp
• Adjika

Cooking:

The recipe will be written for 2 pots with a capacity of 400 ml. Prepare a roast of carrots and onions and put on the bottom of the pot. On top of the roast, put ½ teaspoon of mild adjika and pre-cut ribs. Next, put equal parts of the washed peas. The next layer is potatoes. Salt, add spices, pour warm boiled water and put in the oven for 1 hour at a temperature of 200 degrees.

What could be easier than cooking soup in a slow cooker, and the result is no worse than in a classic recipe.

Ingredients:

• Smoked ribs - 400 g
• Carrot - 1 piece
• Potatoes - 2-3 pieces
• Onion - 1 pc.
• Peas - 1 cup
• Pepper
• Water - 2-2.5 l

Cooking:

Finely chop the onion. Potato cut into cubes. We rub the carrots on a grater. We cut the ribs. Put the ribs in the bottom of the multicooker bowl. Put onions and carrots on top. Next add peas and potatoes. Salt, pepper, fill with water. Set the EXTINGUISHING mode for 1.5-2 hours and start the multicooker. The soup is ready!

Pumpkin itself is very good in soups, it gives them a silky and pleasant look, an interesting texture. Plus, the sweetish taste of pumpkin goes very well with the taste of peas.

Ingredients:

• Peas - 200 gr
• Pumpkin - 100 gr
• Potato - 2 pcs
• Water - 1.5 l
• Ribs - 200 gr
• Onion - 1 pc.
• Carrot - 1 piece
• Celery - 50 gr
• Pepper
• Bay leaf
• Sunflower oil - 1 tbsp

Cooking:

Soak the peas, rinse until clear water and put to boil. We cut the pumpkin and potatoes into identical cubes 1 cm thick. We send the chopped vegetables to boiling peas.

Next, we move on to cooking the roast. Cut the onion into small cubes, and rub the carrots and celery on a fine grater. In a frying pan, heat 1 tablespoon of vegetable oil and put the smoked ribs on it. In this way, we flavor the oil and get additional fat, on which we will fry our vegetables. After 7 minutes, we send onions, carrots and celery to the ribs and fry for another 7 minutes. Add the resulting roast to the soup and simmer for 15 minutes over low heat. 5 minutes before readiness, add bay leaf, ground black pepper, salt. You can add a few mint leaves to decorate the soup.

The recipe for this soup is very simple, however, the combination of smoked ribs and green peas will surprise many, even picky gourmets.

Ingredients:

• Green peas - 1 bank
• Potato - 2 pcs
• Water - 1.5 l
• Ribs - 200 gr
• Onion - 1 pc.
• Carrot - 1 piece
• Greens (parsley, dill)
• dried basil
• Pepper
• Bay leaf
• Sunflower oil - 1 tbsp

Cooking:

Pour water into the pan, dip the smoked ribs into it and put it on medium heat. Cut potatoes into medium cubes. When the broth boils, send chopped potatoes and green peas to the pan. While the soup is cooking, prepare the stir fry. To do this, grate carrots on a coarse grater and cut onions into small pieces. Fry the onion in a small amount of vegetable oil and bring to a golden color, add the carrots and fry it with onions for 5 minutes. Then we send the roast to the soup, add salt, pepper, bay leaf and cook until the potatoes are cooked. Dried basil goes very well with green peas, so you can add it to fully bring out the flavor of the soup.

This type of soup is considered very healthy, and in combination with smoked ribs it is also delicious.

Ingredients:

• Green peas s / m - 400 gr
• Fresh spinach - 200 gr
• Fresh mint - 30 gr
• Natural yogurt - 300 ml
• Olive oil - 40 ml
• Carrot - 100 gr
• Bulb onion - 50 gr
• Celery root - 50 gr
• Celery stalk - 50 gr
• Dill - 20 gr
• Parsley - 20 gr
• Water - 2 l
• Smoked ribs - 300 gr
• Cherry tomatoes - 300 gr

Cooking:

Boil vegetable broth with carrots, onions, celery root, dill and parsley in advance. When the broth is ready, we take out all the vegetables from it with a slotted spoon (we will no longer need them). Freshly frozen green peas are washed under hot water in a colander. Finely chop fresh spinach and fry in olive oil in a saucepan, in which we will cook pea soup.

We send the defrosted peas to the fried spinach and pour it with two glasses of vegetable broth (if necessary, the amount of broth can be increased). Finely chop the mint, crush the garlic with the flat of the knife and add to the soup. Mix everything thoroughly, dilute with yogurt, add salt and let it boil. Blend the soup with a blender until smooth. Serve with smoked ribs, cherry tomato paste and a slice of crispy baguette.

Beans are very popular in Turkey. Therefore, this soup will contain not only peas, but also red beans.

Ingredients:

• Dry green peas - 300 gr
• Red beans - 300 gr
• Carrot - 200 gr
• Leek - 200 gr
• Bulb onion - 100 gr
• Tomatoes - 200 gr
• Celery root - 150 gr
• Olive oil - 50 ml
• Smoked pork ribs - 400 gr
• Ground black pepper
• Water - 2 l

Cooking:

Soak both peas and beans overnight before cooking. Then boil the beans separately for 1 hour and the peas for 30 minutes. The main rule is to cook without a lid and without stirring so that our legumes do not boil. In the meantime, we send the broth with pre-cut smoked ribs to the stove. The broth will be ready in 15 minutes after boiling. We cut the leek into rings, and the onion into small cubes and sauté in a slightly heated frying pan with the addition of olive oil. Cut carrots and parsnip root into small cubes, send to lightly fried onions and leave on the stove for another 5-7 minutes. After the beans, peas and frying, add to the broth. Note that the soup will be more aromatic if you add a little water in which the beans were boiled to the broth. Remove the peel from the tomatoes, finely chop and also send to the soup. Salt, pepper and cook for another 5 minutes.

We want to offer you our own version of the traditional Uzbek dish Mashkhurda. Translated from the Uzbek mash - beans, khurda - eat.

Ingredients:

• Peas - 200 gr
• Rice - 100 gr
• Vegetable oil - 60 ml
• Smoked beef ribs - 300 gr
• Potato - 3 pcs
• Hot capsicum - 1 pc.
• Onion - 1 pc.
• Carrot - 2 pcs
• Bulgarian pepper - 2 pcs
• Tomatoes - 2 pcs
• Tomato paste - 1 tbsp
• Coriander - ½ tsp
• Zira - 1 tsp
• Salt - to taste
• Cilantro - 1 bunch
• Dill - 1 bunch
• Garlic - 3 cloves
• Sour cream - 100 gr
• Water - 2-2.5 l
• Ribs - 200 gr.

Cooking:

We take a cauldron, put it on fire. When all the liquid has evaporated in the cauldron, pour vegetable oil into it. We send the diced onion to boiling oil. After 5 minutes, lay out the ribs, sprinkle them with zira and hot capsicum. After another 5 minutes, add the carrots, cut into small cubes. After 3 minutes, send the bell peppers to fry.

It is better to add both red and green bell peppers to make the dish look more appetizing.

After 3-4 minutes, we shift the vegetables to one side of the cauldron, add tomato paste to the other, fry a little, and then mix with vegetables. Next, add the diced tomatoes, ½ teaspoon of coriander, cumin and salt. We send potatoes, peas to the cauldron and fill everything with hot boiled water and continue to cook. After 20 minutes, lay the rice and cook for another 15 minutes, add salt to taste. The soup is served with garlic and sour cream dressing, finely chopped cilantro and dill.

On warm days, you really want to treat yourself to a delicious dish cooked on a fire. Here is a recipe for pea soup cooked in a cauldron.

Ingredients:

• Peas - 200 gr
• Potato - 2 pcs
• Water - 2.5 l
• Ribs - 300 gr
• Lamb - 200 gr
• Onion - 1 pc.
• Carrot - 2 pcs
• Pepper
• Bay leaf
• Vegetable oil - 1 tbsp

Cut the carrots and onions into small cubes, fry in a cauldron until light golden brown with the addition of vegetable oil, salt and pepper. We take out the roast with a slotted spoon and transfer it to a separate bowl. Pour water into a cauldron with the remaining oil, add lamb and make the maximum fire. Before boiling, remove the foam from the lamb and cook for 1.5-2 hours. Then add the smoked ribs. After 20 minutes, we send peas to the cauldron and cook it for another 20 minutes. Next, lay the potatoes, cut into small cubes, bay leaf, add salt to taste. 5 minutes before readiness, we add frying. At the very end, add fresh herbs and a little sweet pea. Enjoy your meal!

The peculiarity of this soup lies in the extraordinary combination of peas, turmeric and tomatoes. By the way, this dish is prepared without potatoes.

Ingredients:

• Peas - 200 gr
• Water - 1.5 l
• Ribs - 200 gr
• Onion - 1 pc.
• Carrot - 1 piece
• Tomatoes - 2 pcs
• Garlic - 3 cloves
• Turmeric
• Pepper
• Vegetable oil
• Greens
• Crackers (to taste).

Cooking:

Pour water into the pan and send peas along with chopped smoked ribs to medium heat. When boiling, do not forget to remove the foam. We cook for about 30 minutes. Pour boiling water over the tomatoes for a few minutes to make it easier to remove the skin later. In the meantime, we prepare the roast. Cut the onion into small cubes and fry in a small amount of vegetable oil. Grate the carrots and add to the lightly fried onions for 7-10 minutes, stirring occasionally. Remove the skin from the tomato, cut into small cubes and send to our roast, along with crushed garlic. Simmer for a couple more minutes and turn off the fire. We put in the soup 7 minutes before the readiness. At the end, salt and pepper. Serve with fresh herbs and crackers.

The recipe is interesting for the presence of cloves, which must first be fried in a pan along with sweet peas.

Ingredients:

• Peas - 200 gr
• Potato - 2 pcs
• Water - 1.5 l
• Ribs - 200 gr
• Onion - 1 pc.
• Carrot - 2 pcs
• Salt - to taste
• Carnation - 4 pcs
• Sweet peas - 5 pcs
• Turmeric ½ tsp
• Bay leaf
• Vegetable oil
• Tomato paste - ½ tbsp
• Garlic - 2 cloves

Cooking:

Peas set to cook on medium heat. When the peas boil, remove the foam and add chopped smoked ribs, potatoes (diced) and raw carrots, grated. We cook for about 40 minutes. We need the potatoes to be well boiled. Meanwhile, fry the cloves and allspice in a hot frying pan for 3 minutes. Next, add vegetable oil and onion. Stir and fry for about 5 minutes. Then mix the fried onion with turmeric, tomato paste and fry for another 3 minutes. In our frying, add ½ cup of broth and crushed garlic. Simmer for 5 minutes and send to the soup. Add the bay leaf to the soup and leave for 5 minutes over low heat. Enjoy your meal!

Pea soup with smoked ribs is an affordable option for the first course. Smoked ribs and, of course, the peas themselves give the soup an unusual taste and aroma. The soup turns out rich, nutritious, satisfying and very tasty.

Peas are valued for their excellent taste and beneficial properties. Peas are rich in protein, minerals and beneficial amino acids.

All types of peas are suitable for soup: whole, unshelled peas of yellow or green color, as well as chopped polished peas. Whole peas need to be pre-soaked. The longer the peas are soaked, the faster they will be ready. Split peas can be boiled immediately.

Pea soup is salted at the end of cooking, as peas do not boil well in salt water. As spices, bay leaves, peppers, paprika and fresh herbs are used.

The exact cooking time for pea soup depends on the pea variety. Without soaking, peas will be ready in 2 - 2.5 hours. Pre-soaked peas are cooked from one to one and a half hours. Crushed peas - less than an hour.

How to cook pea soup with smoked ribs - 15 varieties

Classic pea soup. Useful, appetizing and very, very tasty!

Ingredients:

• peas - 1 tbsp.
• smoked pork ribs - 400 gr.
• potatoes - 1 pc.
• onion - 1 pc.
• carrots - 1 pc.
• parsley - 1 bunch
• Bay leaf
• crackers
• black pepper
• salt.

Cooking:

Place peas and ribs in a pot of hot water.

Chop onions and carrots and fry in a little oil.

Cut the potatoes into slices and send to the pan when the peas are already soft.

Cook for 15 minutes and lay out the roast.

Add spices, herbs and boil a little.

Serve with crackers.

Pea soup - mashed potatoes with smoked meats is very tasty in itself. And if you refresh it with green peas and add greens, then it will become deliciously delicious.

Ingredients:

• smoked ribs - 500 g
• dry peas - 1 cup
• frozen green peas -100 g
• potatoes - 5 pcs.
• onion - 1 pc.
• carrot -1 pc.
• butter 70 g
• curry
• parsley
• pepper.

Cooking:

Rinse the peas thoroughly, pour warm water over them and leave overnight.

Cut pork ribs into pieces, add water and boil for 10 minutes. Drain the water and refill with new water. Thus, you can get rid of the dye that tints the ribs.

Take out the ribs. Send peas to the pan.

Cut the potatoes and put them in a saucepan half an hour before the peas are ready.

Chop onions and carrots and fry in butter with curry.

When the potatoes are soft, pour the fry into the soup and boil for 5 minutes.

Boil frozen green peas in a separate bowl. Get rid of the liquid through a colander.

Remove all vegetables and peas from the soup and puree. Dilute with broth, add spices and green peas.

Boil a little and pour into bowls. Put a spare rib in each serving and add greens.

This meat soup with peas will not leave anyone hungry at the table. Very satisfying and tasty.

Ingredients:

• smoked ribs - 500g
• smoked sausages - 4 pcs.
• split peas - 1 cup
• potatoes - 1kg
• carrots - 1 pc.
• onion - 1 pc.
• frying oil
• pepper
• greens
• salt.

Cooking:

Put the peas to boil.

Cut potatoes and smoked sausages into cubes.

After 40 minutes, send the potatoes to the peas. Cook for 15 minutes.

Grind onions and carrots, fry with the addition of sausages. Pour the stew into the soup.

Next send smoked ribs. Boil a little. Add spices.

Sprinkle with chopped herbs when serving.

Budget friendly and easy soup. It has an exceptional and delicate taste. Be sure to cook!

Ingredients:

• smoked ribs - 500 g
• dried peas - 1 cup
• onion - 1 pc.
• potatoes - 3 pcs.
• carrots - 2 pcs.
• celery root
• parsley root
• processed cheese - 100 g
• ketchup - 1 tbsp. l.
• black peppercorns
• Bay leaf
• frying oil
• garlic -5 cloves
• greens.

Cooking:

Rinse the peas well and soak for 3 hours in cold water.

Soaking peas allows the peas not to boil, but to keep their shape.

Cut celery and parsley roots and garlic into small cubes. Fry the roots with garlic and peppercorns in oil in a saucepan. Add strained peas to them. Pour in water and cook until the peas are cooked.

While the peas are cooking, prepare all the other products: cut the onions, carrots and potatoes into pieces.

Fry onions in a pan, add carrots, then ketchup. Let stand on fire for five minutes and transfer the roast to a plate.

Fry the sliced ​​ribs in a frying pan.

When the peas are almost ready, add the potatoes and cook until they are soft. Pour the roast and put the ribs in the soup.

Bring to a boil and add melted cheese. Stir and let the cheese melt.

Salt the soup, add herbs. Serve with crackers.

Have you ever tried pea pickle? Our pickle-like soup has such a pleasant, spicy taste that it is impossible to tear yourself away from the meal. Surprise your loved ones too!

Ingredients:

• peas - 200 g
• smoked ribs - 5 pcs.
• potatoes - 1 pc.
• salted capers - 1 tbsp.
• lemon - 1 pc.
• gherkins - 5 pcs.
• pickled pepper - 1 pc.
• pickled garlic - 3 teeth
• pickled oyster mushrooms - 2 tbsp.
• olive oil - 1 tbsp.
• tomato paste - 1 tbsp
• salt.

Cooking:

Soak the peas ahead of time. Finely chop all pickled vegetables.

Chop onions and carrots and fry in oil in a cauldron. Send washed peas and smoked ribs into it. Add water and cook for half an hour.

Cut potatoes and mushrooms and send to the cauldron.

After 15 minutes, add pickled vegetables and tomato paste.

Boil 5 minutes. Salt and add spices to taste.

Let it brew and treat loved ones.

During the cooking of peas, it is important to add boiling water several times in small parts.

This soup is especially good in cold winters. A warming and fragrant soup will energize you for the whole day.

Ingredients:

• peas -200 g
• smoked ribs - 500 g
• smoked sausages - 150 g
• smoked bacon - 150 g
• champignons - 200 g
• potatoes - 3 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• celery - 1 pc.
• pepper
• vegetable oil.

Cooking:

Soak the peas overnight. Rinse and put to boil along with smoked ribs.

Smoked bacon and sausage, as well as potatoes, cut into pieces and after 40 minutes send to a cauldron with peas.

When the potatoes are almost ready, send the mushrooms cut into plates into the soup.

Onion, carrot and celery cut into cubes and fry in oil. Pour the stew into the soup.

Boil a little. Add salt, spices and fresh herbs.

Did you know that the national symbol of the Dutch winter cuisine is “snert”: a thick, warming, fragrant pea soup. Try it, you won't regret it!

Ingredients:

• smoked pork ribs - 1kg
• bacon - 300 g
• leek - 3 pcs.3
• celery - 1 pc.
• carrots - 1 pc.
• smoked sausages - 300 g
• pepper
• salt.

Cooking:

Soak the peas overnight.

Pour water into a cauldron, throw ribs and bacon into it. Cook for 2.5 hours.

At this time, cut the leeks into rings, carrots into semicircles, celery into cubes.

When time is up, remove ribs and bacon. Put the washed peas and vegetables into the broth. Boil 45 minutes.

Separate the meat from the ribs. Cut meat, bacon and smoked sausage into small pieces.

Add meat, bacon, and sausage to cooked peas.

Salt and pepper.

Snert is served with slices of rye bread and Dutch smoked sausages cut into a plate.

Dutch pea soup should be very thick: the spoon should stand.

Everything in this recipe is delicious: soup and garlic croutons. See for yourself!

Ingredients:

• peas - 1 tbsp.
• smoked ribs - 300 g

• pork ribs - 300 g
• potatoes - 3 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• greens
• black peppercorns
• allspice peas
• salt.
• For crackers:
• vegetable oil - 6 tbsp. l.
• loaf - 1 pc.
• garlic - 4 cloves.

Cooking:

Soak the peas overnight.

Cut smoked and pork ribs into pieces and send to boiling water. Cook for 30 minutes and put the washed peas. Boil 40 minutes.

Cut the potatoes into slices and put on the peas. Cook for 15 minutes.

Chop onions and carrots and fry in oil. Send the roast to the pan.

Boil minutes. Add spices and herbs.

Add a little vegetable or butter to the pan when cooking peas: the peas will cook much faster.

Rich, extremely tasty and nutritious pea soup!

Ingredients:

• dried peas - 300 g
• smoked pork ribs - 300 g
• celery - 2 stalks
• onion - 1 pc.
• carrots - 2 pcs.
• potatoes - 5 pcs.
• dill
• thyme
• salt.

Cooking:

Soak the peas overnight. Boil one hour.

Add diced potatoes. Salt and add water if necessary.

Cut carrots into slices, celery and onion into cubes. Fry the vegetables in a pan and send to the soup when the potatoes are almost ready.

Add chopped greens, bring to a boil.

Serve hot.

If there is a need to cook the soup faster, roast the pre-soaked peas in a pan for 15 minutes.

Be sure to try the new taste of pea soup familiar from childhood.

Ingredients:

• peas - 200 g
• smoked ribs - 300 g
• celery - 1 pc.
• carrots - 1 pc.
• cabbage - 300 g
• onion - 1 pc.
• garlic - 2 cloves
• frying oil
• pepper
• paprika
• salt.

Cooking:

Soak peas overnight. Cut the ribs into pieces.

Washed peas and ribs cook for 40 minutes. Pull out the ribs and separate the meat from the bones. Cut into pieces.

Cut the onion and celery into cubes, chop the carrots on a grater. Fry the vegetables in oil and send to the pan.

Shred cabbage and add to soup. Let it boil and add chopped garlic.

Salt, pepper, pour a teaspoon of paprika.

Boil. Serve sprinkled with chopped herbs.

The unusual taste of such pea soup will appeal to both adults and children.

Ingredients:

• peas - 1 tbsp.
• smoked ribs - 300 g
• potatoes - 3 pcs.
• fresh red pepper -1 pc.
• cheese - 200 g
• sour cream - 100 g
• dill
• salt.

Cooking:

Soak the peas overnight. Rinse and put to boil along with chopped ribs.

After an hour, remove the ribs and separate the meat from the bones. Cut the meat into small pieces. Add chopped potatoes to soup.

Grate brynza. Sweet pepper cut into strips.

When potatoes are soft, add bell peppers. A few minutes later - cheese and chopped dill. Boil 5 minutes.

Serve with sour cream.

This soup is the best among all pea soups for satiety and nutrition!

Ingredients:

• chicken breast - 300 g
• peas - 200 g
• smoked ribs - 300 g
• carrots - 1 pc.
• onion - 1 pc.
• frying oil
• pepper
• salt.

Cooking:

Soak the peas overnight.

Boil meat and smoked ribs. After half an hour, pour the washed peas and cook until the peas are ready.

While the peas are cooking, make a fry: chop the onion and carrot and sauté in oil. Send the roast to the pan.

Boil for a few minutes. Add greens.

The familiar taste of pea flavor becomes more savory when green peas are added. Try it!

Ingredients:

• dry peas dry - 1 cup
• fresh green peas - 1 cup
• sausages "Hunting" - 4 pcs.
• smoked ribs - 200 g
• potatoes - 4 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• frying oil
• allspice - 2 peas
• salt.

Cooking:

Soak the peas overnight.

In the morning, wash the peas and put to boil along with the chopped ribs.

While the peas are cooking, prepare all the vegetables: cut the potatoes into slices, grate the carrots, chop the onion.

After 30 minutes, send the potatoes to the pan.

Remove the ribs from the pan, separate the meat from the bones, finely chop and return to the soup.

Make fried onions and carrots. Send it to the soup when the potatoes are almost cooked. After a few minutes, add green peas to the soup.

Boil for a couple of minutes. Let the soup brew.

The perfect soup for a winter lunch. Smoked flavor and spicy ginger spicy - it's very tasty!

Ingredients:

• yellow peas - 300 g
• smoked ribs - 600 g
• onion - 1 pc.
• carrots - 1 pc.
• celery - 1 pc.
• potatoes - 3 pcs.
• ginger - 50 g
• garlic - 2 cloves
• peppercorns 10
• allspice
• chilli
• corn oil - 2 tbsp. l.
• salt.

Cooking:

Soak the peas for 2 hours. Rinse and put to boil until the peas are soft. Do not salt.

Prepare vegetables: coarsely chop potatoes, chop onions, garlic and carrots, peel and finely chop ginger.

Fry the onion with the gradual addition of carrots and ginger.

When the peas are boiled, take out the meat and cut into small pieces. Return to soup.

Add potatoes to soup and cook until tender. Season with salt and add fried onions, carrots and ginger.

Add spices and boil for a few more minutes.

Let the soup brew. Serve with crackers.

Delicious yet very simple soup. For everyone who loves peas and smoked meats.

Ingredients:

• peas - 1 tbsp.
• bacon - 100 g
• smoked ribs - 300 g
• potatoes - 2 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• cream - 200 ml
• greens
• salt.

Cooking:

Soak the peas overnight.

Cut the onion into half rings, potatoes into slices, chop the carrots.

Pour oil into a saucepan and add prepared vegetables. Roast until color changes.

Add smoked ribs, bacon and washed peas. Pour in water and cook until the peas are cooked.

Remove the ribs and bacon from the soup and cut into small pieces.

Puree the soup with a blender. Pour in the cream and boil for a couple of minutes.

Pour into bowls. Put meat and greens in each serving.

Our recipes will allow housewives to surprise and delight loved ones every day with a new taste of the usual pea soup. Cook with pleasure!

Good day, dear readers! Pea soup is popular both on the Russian table and in many European countries. Not surprising, because peas have a pleasant taste and many useful properties. To make the dish even tastier, we will help the broth with smoked meats, which will give it an alluring aroma. So, the hero of our today's recipe is pea soup with smoked ribs.

The cooking process itself takes a little time, but I like to cook with dried peas, which I soak the night before. But if you decide to cook spontaneously, it's okay: our step-by-step recipe will help you become a virtuoso cook.

Ingredients

Step by step recipe

video recipe

5 recipe options

Let's take a look at five popular variations of making pea soup.

• From a rabbit

Tender rabbit meat makes the dish more tender and light. If you are tired of chicken and turkey, it's time to try the dietary rabbit meat.

This option is prepared faster, easier to digest and looks more aesthetically pleasing. If you are tired of cutting vegetables into strips for the next broth, then this recipe is for you.

• with sausage

Sometimes you really want to treat yourself to something tasty, albeit not the most useful. Soup with sausage will allow you to take a break from the trendy “correct” cuisine and save a little time.

• With mushrooms and pickled vegetables

An unusual combination of peas, mushrooms and pickled vegetables will diversify your everyday meal and give you new taste sensations. Try the original version of the usual dish.

• With barley and meat

An even more satisfying option with fresh meat will give you not only an amazing lunch, but also a lot of strength and energy.

1. To make the peas softer, it is ideal to leave them in water overnight. If this is not possible, you can leave it for a couple of hours, you just need to cook longer.
2. If you leave soaked peas overnight, refrigerate them otherwise they may turn sour.
3. It is not necessary to rinse the beans. This is necessary for the transparency of the broth.
4. Not everyone likes onions in soup. Add a whole onion along with the ribs for flavor. And after cooking, easily remove it from the broth. In frying, in this case, you will only have carrots.
5. Be sure to try the soup for salt. Since the ribs are already salted, it needs to be salted less than usual.
6. You can use any smoked meat, but ribs are the best, as they give more fat and satiety.
7. Add fresh herbs only to the plates, as it reduces the shelf life of the dish by 2 times.
8. The finished dish can be decorated with crackers or croutons of white bread. Children will especially like it.

Conclusion

No matter how much soup you cook, it is unlikely to stay in the refrigerator for a long time. The most important thing is to resist the temptation and let it brew after cooking. Did you like our recipe? Feel free to share it with your friends!

Pea soup with smoked ribs is a dish with an indescribable taste and aroma. At first glance, it may seem that smoked pea soup is high-calorie food, but in fact, the soup has a low energy value. There are a lot of vitamins and minerals in peas, and when boiled, it is much more nutritious than the vaunted buckwheat.

Pea soup can be prepared with any ribs: pork, lamb, beef. The dish turns out rich and satisfying. Pea soup with smoked ribs can be safely eaten both hot and cold.

For cooking pea soup with smoked ribs, split peas are perfect, rather than whole. Unlike the whole, split peas do not need to be pre-soaked in water, which takes time for the hostess.

How to cook pea soup with smoked ribs - 15 varieties

Such a soup will turn out to be very rich and satisfying and will not leave indifferent any member of the family.

Bread should not be served with soup. It is better to serve croutons from a white loaf

Ingredients:

• Smoked pork ribs - 250 gr
• Smoked salo - 70 gr
• Peas - 1 tbsp
• Potato - 0.5 kg
• Onion - 2 pcs
• Carrot - 1 piece
• Black pepper
• Bay leaf

Cooking:

Rinse pork ribs under running water and put to boil. When the broth boils, remove the foam and put the peas in the pan, add the bay leaf.

Salo cut into cubes and fry. Grate the carrots on a coarse grater, chop the onion. Add the vegetables to the bacon and fry for a few more minutes.

After boiling the broth, cook the ribs for 1 hour, then pull them out of the pan along with the bay leaf.

Put the chopped potatoes into the pan and cook for 20 minutes. Then add the ribs, salt and pepper to taste. Sprinkle with herbs and croutons on top.

If your household does not like pea soup, then cook it in a different original way using a blender. Puree soup will appeal to both adults and young children.

Ingredients:

• Smoked pork ribs - 3-4 pieces
• split peas
• Carrot - 1 piece
• Onion - 1 pc.
• Garlic - 3 cloves
• Black pepper
• Bay leaf
• Greens

Cooking:

Rinse the peas, put in vegetable or meat broth or water and let it boil. Remove foam. Cook for 10 minutes over low heat.

Chop the onion into cubes. Grate carrots on a coarse grater and sauté together with onions in a large amount of vegetable oil.

If you have a pan with low sides, then mix the chopped onions and carrots before sautéing in a separate bowl.

Add the fried onions and carrots to the peas. After boiling, add smoked ribs and cook for 30 minutes.

After half an hour, pull out the ribs, add salt and pepper. Blend the soup in a blender until pureed.

Chop the garlic, put it in the puree soup and boil for a few more minutes with the addition of bay leaf.

Then pour on plates, after removing the bay leaf from the pan, add smoked ribs and garnish with herbs.

Pea soup with smoked ribs - a variety of your daily menu, however, it can be supplemented by adding smoked sausage.

Ingredients:

• Smoked ribs - 300 gr
• Peas - 1 cup
• Smoked sausage - 100 gr
• Carrot - 1 piece
• Onion - 1 pc.
• Potato - 2 pcs
• Greens

Cooking:

Pour peas with water and after 2 hours put on fire, cook until half cooked. Add the ribs to the peas and cook for 15 minutes.

Cut potatoes into cubes and place in a bowl. Grate the carrots on a coarse grater, finely chop the onion. Fry in oil until soft, then put the sausage cut into strips into the pan, fry for a few more minutes. Add the cooked roast to the pan, salt, and let it simmer for a few minutes. After cooking, let it brew for 20 minutes. The soup is ready to serve.

If you want to treat yourself to an exquisite, tasty and at the same time healthy food, then by all means cook this soup. The tenderness of mushrooms, the piquancy of smoked meats, the light consistency of the soup - this soup will rightfully become a favorite in your family.

Ingredients:

• Peas - 300 gr
• Smoked ribs - 400 gr
• Potato - 2 pcs
• Carrot - 1 piece
• Onion - 1 pc.
• Canned mushrooms -
• Butter for frying

Cooking:

Soak peas beforehand

Pour water into a saucepan and let it boil. Cut the potatoes into large cubes and put in a saucepan along with peas and smoked ribs.

Rinse the mushrooms and boil for 10 minutes, then finely chop and fry in butter until golden brown.

Cut the onion into cubes, grate the carrots on a fine grater. Saute in butter, then add to the pan and let boil for 2 minutes. Then pull out the smoked meats and drain the broth through a colander into an empty pan.

Using a blender, grind the contents of the pan into a puree. Pour the broth back into the puree, add the smoked ribs and mushrooms. Salt to taste.

Bacon will help to discover the taste of pea soup in a new way, thanks to it the soup will acquire a rich taste.

Ingredients:

• Peas - 300 gr
• Smoked ribs - 600 gr
• Bacon - 100 gr
• Potatoes - 4-5pcs
• Carrot - 1 piece
• Onion - 1 pc.
• Tomato - 1 pc.
• Spices

Cooking:

Pour water over the peas overnight.

If you do not have time to fill the peas with water and insist, then in order for the peas to boil well, you can add a little baking soda to the water

Cook the ribs until the meat falls away from the bone. Set aside the meat, strain the broth, put the peas in it and cook for 20 minutes. Then add chopped potatoes to the pan and cook for another 15-20 minutes.

Chop onions and carrots and sauté in a pan for 4-5 minutes, then add bacon and simmer for about 8 minutes.

Peel the tomato from the skin and finely chop put it in the pan, then add the entire passivation to the pan and cook for 10 minutes.

After that, put the meat from the ribs into the soup. Let the soup brew for 15 minutes and serve.

The recipe for a classic pea soup with smoked ribs can be mastered even by an inexperienced hostess, because despite the delicious taste, its recipe is quite simple.

Ingredients:

• Whole peas - 1.5 cups
• Onion - 1 pc.
• Carrot - 1 piece
• Potato - 3 pcs
• Tomatoes to taste
• Spices

Cooking:

Wash and cut the pork ribs, put in a saucepan and pour 2-2.5 liters of water. Cook for 30-40 minutes from the moment of boiling.

Onion cut into cubes, carrots into strips. Remove the skin from the tomatoes and chop into small cubes. Fry the onions and carrots in a small amount of oil until golden brown, then add the tomatoes. Pass until ready.

Remove the ribs from the broth and cut them. Dip the peas and chopped meat from the ribs into the broth. When the peas are almost ready, put the diced potatoes into the pan and cook until they are ready, then add the frying to the pan. Add spices to taste. Let it boil for a few more minutes. The soup is ready.

All the richness and brightness of the taste of smoked ribs will be smoothed out by the tenderness and softness of the cream. This soup will truly be a godsend for real gourmets.

Ingredients:

• Meat - 300 gr
• Smoked ribs - 200 gr
• Peas - 1 cup
• Onion - 1 pc.
• Carrot - 2 pcs
• Potato - 2 pcs
• Cream - 100 gr
• Spices

Cooking:

Peas pour water for an hour, then rinse and put on fire.

Cut the meat and ribs into medium pieces and put in a saucepan.

Finely chop the onion, grate the carrots on a coarse grater and sauté in oil.

Put the diced potatoes in a saucepan and cook for 15 minutes, then add the sautéed vegetables and chopped meat there, and cook until tender.

Using a blender, grind the soup to a puree state, gradually pouring the cream into the pan. Add spices to taste. Let stand for a while and pour into bowls.

The light and pleasant consistency of cream soup will be decorated with crunchy Borodino bread croutons with a pleasant bitterness. Great recipe for a hearty lunch.

Ingredients:

• Smoked pork ribs - 500 gr
• Raw potatoes - 6 pcs
• Boiled potatoes - 1 pc.
• Onion - 1 pc.
• Carrot - 1 piece
• Broth - 2.5 liters
• Peas - 300 gr
• Vegetable oil - 200 gr
• Garlic - 1 clove
• For croutons:
• Borodino bread - 3 pieces
• sprig of thyme
• Garlic - 1 clove
• Olive oil - 2 tbsp
• parsley

Cooking:

Peel and chop the vegetables randomly, then fry in vegetable oil with the addition of smoked meats until golden brown. Add peas and pour chicken broth, bring to a boil. Cook until the peas are completely cooked.

While the soup base is cooking, chop the onion and carrot into small cubes and saute in vegetable oil.

Borodino bread cut into small cubes, cutting off the crust. Finely chop the garlic, pick thyme with your hands. Put the ingredients in a tray, mix and add olive oil. Dry the croutons in the oven at t 120 Cº until golden brown.

Remove the ribs from the soup and grind it with a blender.

After chopping, strain the soup, as small bones could remain there.

Grind the meat from the ribs. Cut boiled potatoes into cubes. Add sautéed vegetables, meat and diced potatoes to a saucepan, bring to a boil, season with salt and pepper.

Pour the soup into bowls, garnish with croutons, parsley and olive oil.

The soup is obtained with a rich smoked, and from that spicy taste. He will be appreciated by the male half. So you can pamper your beloved husband for lunch with this soup.

Ingredients:

• Smoked ribs - 600 gr
• Hunting sausages - 150 gr
• Peas - 400 gr
• Potatoes - 2-3 pieces
• Vegetable oil - 2 tbsp
• Carrot - 1 piece
• Onion - 1 pc.
• Salt, pepper, bay leaf

Cooking:

Pour the peas with water for a couple of hours, then put them in a colander and let the water drain. After transfer to another pan, pour clean water and put on gas. Boil the peas until half cooked, then put the ribs in a saucepan, bring to a boil and cook for about 30 minutes.

Chop the onion into cubes, grate the carrots on a coarse grater. Add bay leaf, peppers, onions and carrots to a frying pan greased with oil. Simmer 10 minutes. Put the finished frying in a saucepan, add chopped hunting sausages, cook for 3-5 minutes. Let it brew and serve to the table, decorating with herbs.

This soup can not be called low-calorie, but it is very satisfying and nutritious, so it is perfect for cooking in the winter.

Ingredients:

• Smoked ribs - 300 gr
• Potato - 4 pcs
• Peas - 250 gr
• Carrot - 1 piece
• Onion - 1 pc.
• Garlic - 1 clove
• Butter
• Salt, pepper, bay leaf

Cooking:

Put pre-soaked peas and chopped ribs in a saucepan. Pour the contents of the pan with water and cook until the peas are ready.

Finely chop the onion and grate the carrots on a coarse grater. Chop the garlic on a fine grater.

Place diced potatoes in soup. While the potatoes are cooking in vegetable oil, you need to fry the onions and carrots. When the potatoes are ready, put the frying into the pan, add a piece of butter, grated garlic and herbs. Add salt and pepper to taste. Let it brew for 5 minutes and pour into bowls.

Everyone knows how healthy and nutritious peas are, so do not deny yourself the pleasure of enjoying a delicious hot soup with smoked ribs.

Ingredients:

• Smoked pork ribs - 300 gr
• Chicken drumstick for broth - 1 pc.
• Potato - 5 pcs
• Carrot - 1 piece
• Onion - 2 pcs
• Peas -4 tbsp
• Sunflower oil - 3 tbsp
• Bay leaf - 2 pcs
• Salt - to taste

Cooking:

Pour the chicken drumstick with 2 liters of water and cook for 20 minutes, then remove the meat from the pan.

Put pre-soaked peas and smoked ribs cut into pieces into the broth. Boil for about 40 minutes.

Cut the potatoes into medium-sized cubes, finely chop the onion, grate the carrots on a coarse grater.

When the peas are almost ready to add potatoes, cook for another 10 minutes, then add the sautéed carrots and onions.

Salt the soup, add bay leaf and let it boil for another 2-3 minutes.

The recipe for this soup is suitable for those who do not have time for long cooking. In this case, pressed crushed peas are a life-saving express ingredient.

Ingredients:

• Peas in briquettes - packaging
• Smoked ribs - 5-6 pieces
• Potatoes - 5-6 pcs
• Onion - 1 pc.
• Carrot - 1 piece
• Garlic - 1 clove
• Sunflower oil - 1-2 tbsp
• Salt, pepper to taste
• Greens

Cooking:

Briquette of peas soften, pour water and put to boil.

Since the peas are chopped, they will cook for about 15 minutes, so at the same time as the peas, you can add diced potatoes and cook them together

In a frying pan with the addition of a small amount of sunflower oil, fry the ribs on both sides. Chop onions and carrots and fry in oil until golden brown.

Put the ribs in the pan, and when the potatoes are ready, add the frying to the pan. After the soup boils, add chopped herbs and garlic. You can serve fragrant soup on the table.

When you're making pea soup, you can improvise endlessly. The recipe for this soup is the same improvisation.

Ingredients:

• Smoked ribs
• Peas
• Potato
• Carrot
• Bell pepper
• Salt pepper

Cooking:

Pour peas with ribs with water and put on fire. Cook until the peas are half cooked.

Cut potatoes into cubes. Chop the onion and grate the carrots on a coarse grater, sauté in butter along with chopped sweet peppers.

To make the soup bright, use colored sweet peppers.

When the peas are almost boiled, add the potatoes, cook for another 10 minutes, then add the frying. Salt, pepper. The soup is ready.

When preparing this soup, you can use leek, which will give the soup a unique aroma and taste and will be the highlight of your dinner.

Ingredients:

• Pork smoked ribs - 6-8 pieces
• Potato - 3 pcs
• Onion - 2 pcs
• Carrot - 1 piece
• Leek - 1 pc.
• Garlic

Cooking:

Peas pre-cook.

Fry the ribs together with diced onions and carrots, chopped garlic and leeks cut into half rings.

In a saucepan with boiling broth, add the diced potatoes to the peas. Add spices. Let it boil and put the contents of the pan into the pan. After boiling, turn off and let it brew for 20 minutes.

The soup will please you with a delicate taste, appetizing aroma and will become a favorite in the list of first courses.

Ingredients:

• Smoked ribs - 500-700 gr
• Peas - 1 cup
• Potatoes - 2-3 pieces
• Onion - 1 pc.
• Carrot - 1 piece
• Celery or parsley root
• Processed cheese - 2 tbsp
• Ketchup - 1 tbsp
• Garlic - 4-5 cloves

Cooking:

Soak the peas for 2 hours.

In a saucepan for soup, fry the celery root or parsley with chopped garlic, add the peas, cover with water and cook until the peas are fully cooked.

Saute onions and carrots with ketchup. After frying, transfer to a plate and fry the ribs in the same pan.

Add potatoes to the boiled peas, let it boil and lay out the fried ribs and frying. Let it boil and add melted cheese. Salt and cook for 5 minutes, then add greens and chopped garlic.