≡ Simple Recipe for Bean Soup with Smoked Ribs step by step with photos, home cooking recipe

To make the first courses more satisfying and nutritious, they must certainly contain an ingredient containing proteins. Therefore, we try to prepare almost all soups and borscht with meat. But protein is not only found in animal foods. For example, beans contain no less than beef.

Bean soup is a tasty and filling dish. And you can enhance this effect by making it much tastier and more aromatic if you cook it with smoked meat instead of raw meat. So, bean soup with smoked ribs - a step-by-step recipe with photos.

Ingredients

Servings: – + 12

beans 200 g
smoked pork ribs 300 g
potatoes 200 g
carrots 100 g
onion 100 g
sweet pepper 100 g
sunflower oil 30 ml
water 3 l
dill 1 bunch
bay leaf 2 pcs.
ground black pepper to taste
salt to taste

Per serving

Calories: 125 kcal

Proteins: 9.7 g

Fat: 4.3 g

Carbohydrates: 12 g

60 min. Video recipe Print

Peel the potatoes and cut them into pieces of any shape. The main thing is that they are small.

Drain the broth from the beans, add potatoes to it and add 3 liters of boiling water.

As soon as the water begins to gurgle, skim off the foam and place the smoked ribs in the pan. Add the bay leaf and cook everything together for about 20 minutes.

Peel the onion and chop into cubes. Grate the carrots on a coarse grater. Remove the seeds and membranes from the sweet pepper and cut into thin strips.

Heat sunflower oil in a frying pan, add onions first, then carrots. Fry them until they turn golden brown.

Now add the chopped bell pepper to the pan, stir and keep on the stove for just a couple of minutes.

Add the fried vegetables to the soup and cook for another 5 minutes.

Season with salt and pepper. Be sure to keep in mind that smoked ribs are quite salty. So add seasonings little by little and taste them constantly.

Remove the pan with soup from the stove, add chopped dill and let it brew under the lid.

Advice
: some housewives add frying to the soup not at the end of cooking, but approximately in the middle. The longer it stays in the soup, the more flavor it will impart to the dish. True, in this case you cannot salt it, since this salt will go into the broth and the potatoes will turn out hard.

You can supplement bean soup with your favorite spices, replace dill with parsley, combine several varieties of beans in one dish to make it not only tasty, but also beautiful. The main thing to remember is that different types of beans take different times to cook.

Thanks to the smoked meat, the soup will have an amazing taste and aroma. In addition, this will save you time, because the meat is already suitable for consumption and you do not have to boil it separately. So be sure to try making bean soup with smoked pork ribs, you will definitely like it. Bon appetit!

Bean soup is a truly international dish. It is prepared in Russia, Ukraine, Mexico, Italy, Spain, Azerbaijan, France and many other countries. You just have to add meat, all kinds of vegetables and various spices to the neutral-tasting beans and your soup will sparkle with new colors!

Beans, in themselves, are a very valuable product. It is rich in unique, easily digestible protein. Thanks to him, beans are indispensable in the diet of vegetarians and people on fasting or diets.

In addition to protein, beans are rich in vitamins, macro- and microelements. These are vitamins B, A, C, PP, E; micro- and macroelements: copper, zinc, iron, carotene, lysine, arginine, etc.

Beans take quite a long time to prepare, but to speed up the process of preparing the soup, you can use beans canned in their own juice.

Smoked meats are a great addition to beans. They enrich its taste, give the dish richness and completeness.

Smoked ribs, brisket, sausages, sausages, chicken legs and wings, etc. are good in bean soup.

In order for bean soup with smoked meats to be not only tasty, but also harmless, smoked meats should be chosen especially carefully. These should be meat products, properly salted and smoked using natural raw materials.

Another constant component of bean soup is vegetables. They enrich the soup with healthy fiber, giving it all their nutrients and vitamins. Potatoes, carrots, celery, parsnips, onions, sweet and hot peppers are good in soup. Try different recipes, experiment, and you will definitely find your favorite bean soup!

How to cook bean soup with smoked meats - 15 varieties

Delicious, moderately nutritious soup with tender smoked ribs.

Ingredients:

Canned beans - 450g;
Smoked ribs - 600g;
Potatoes - 4 pcs.;
Onions - 1 pc.;
Tomato paste - 1-2 tbsp;
Salt, pepper - to taste.

Preparation:

Peel the onion, finely chop and fry in a frying pan with vegetable oil until golden brown. Add tomato paste to the onion and stir. Simmer together for 5-10 minutes.

Peel the potatoes and cut into cubes.

Place ribs, potatoes and beans in a large pot of boiling water. Cook everything together until the potatoes are half cooked. Then pour vegetables into the soup, add salt and pepper and cook until fully cooked over medium heat.

It is best to salt the beans at the end of cooking, this will allow them to cook better and faster.

Very tasty, hearty and aromatic soup. Mushrooms in its composition will emphasize the richness of the taste of beans and smoked meats and give your soup a pleasant forest aroma.

Ingredients:

Beans - 1 tbsp.;
Champignon mushrooms - 250g;
Onion - 1 pc.;
Carrots - 1 pc.;
Pork neck (raw smoked) - 70g;
Dried porcini mushrooms - 30g;
Garlic - 3-4 teeth;
Tomato paste - 3 tbsp;
Vegetable oil - 1-2 tbsp;
Salt, pepper, herbs - to taste.

Preparation:

Soak the beans for 8 hours in cold water. Drain the water, add fresh water, and cook the beans for 40-60 minutes under a closed lid.

Peel the mushrooms and cut into slices. Cut the smoked neck into strips.

Peel and cut the onions and carrots: onions into cubes, carrots into strips. Squeeze the garlic through a press.

Place chopped smoked meats and dry mushrooms into the boiling soup.

Fry the champignons in a frying pan with vegetable oil. Place them in the soup.

Separately fry the onions and carrots. Add tomato paste to them and simmer together for 5-10 minutes.

Add the roast to the soup and simmer together for 10-15 minutes. Add garlic and finely chopped herbs and cover with a lid. Leave to brew for 20-30 minutes. and you can serve it to the table! Bon appetit!

To speed up the cooking process, beans need to be soaked for at least 6 hours. Alternatively, you can add water to the dry beans and boil for 10-15 minutes. over high heat and leave for 2-3 hours, then use the soaked beans as usual.

This delicious, incredibly rich and spicy soup will appeal to both adults and children.

Ingredients:

Beans canned in their own juice - 2b.;
Smoked meats (bacon, ham, sausage) - 300g;
Onion - 1 pc.;
Celery - 3 stalks;
Chili pepper - 1 pc.;
Garlic - 2 teeth;
Olive oil - 2 tbsp;
Vegetable broth - 0.5 l.;
Coriander, pepper and salt - to taste.

Preparation:

Peel and cut the vegetables: Onion - into small cubes, celery - into half-moons, chili pepper and garlic - finely chop.

In a heavy-bottomed saucepan, fry the onion, celery, garlic and pepper.

Add finely chopped smoked meat, beans, broth.

Cook everything together for 15-20 minutes. Then blend everything with a blender until smooth. Serve sprinkled with chili pepper and herbs.

Incredibly delicious thick bean soup. Thanks to its rich, warming taste, it will be a real find during the cold season.

Ingredients:

Beans - 1 tbsp.;
Water - 2-2.5 l.;
Smoked sausage - 120g;
Smoked brisket - 150g;
Onion - 1 pc.;
Carrots - 1 pc.;
Olive oil - 2 tbsp;
Tomato paste - 2 tbsp;
Flour - 1 tbsp;
Salt, pepper - to taste.

Preparation:

Soak the beans in cold water for 6-8 hours. Then boil in boiling water for 1-1.5 hours.

While the beans are cooking, prepare the roast. Peel and wash the onions and carrots. Cut the onion into small cubes, grate the carrots.

Fry onions and carrots in olive oil.

Cut the sausages into rings, the brisket into cubes.

Add smoked meats to the frying and simmer together for 10 minutes. Then, add tomato paste and stir. Simmer together for another 5 minutes, then add salt, pepper and flour. Mix everything again.

When the beans are cooked, pour the mixture of vegetables and smoked meats into the pan. Bring to a boil, add salt and pepper if necessary. That's it, the soup is ready! Bon appetit!

Classic French bean soup with smoked meats. Many ingredients, a wealth of flavors and aromas will make this soup one of the most preferred on your table.

Ingredients:

White beans - 100g;
Raw smoked brisket - 100g;
Pork fat - 1 tbsp;
Smoked chicken legs - 2 pcs.;
Savoy cabbage - 1/4 pcs.;
Carrots - 1 pc.;
Turnip - 1 pc.;
Potatoes - 4-5 pcs.;
Leek - 1 pc.;
Green beans - 100g;
Garlic - 2-3 teeth;
Red onion - 1 pc.;
Onions - 1 pc.;
Cloves - 3 pcs.;
Salt, pepper - to taste.

Preparation:

Soak the beans overnight. Pour the beans into the prepared pan, put the brisket, an onion with a clove stuck into it, and pour in water. Cook with the lid closed for 45-60 minutes.

Peel the vegetables. Shred the cabbage. Cut turnips, carrots and potatoes into small cubes. Cut the leek into half rings, finely chop the red onion and garlic.

Melt fat in a frying pan. Fry onions, garlic and leeks on it. Then add carrots, turnips to them and simmer together for 5-7 minutes.

Place the fried vegetables in the soup and cook for 15-20 minutes. Then add potatoes and cabbage and cook for another 20 minutes.

Remove the bones and skin from the chicken legs, separate the meat into fibers and place in the soup. Also add green beans to the soup, add salt and pepper and cook everything together for another 10 minutes.

Serve the soup hot, garnished with herbs.

A favorite bean soup with a Mediterranean twist.

Ingredients:

Chicken broth - 500ml;
Smoked sausages - 250g;
Garlic - 1-2 teeth;
Canned beans - 1b.;
Parmesan cheese - 50g;
Pasta - 100g;
Tomatoes in their own juice - 400g;
Onion - 1 pc.;
Olive oil - 2 tbsp;
Salt, pepper, Italian herbs - to taste.

Preparation:

Peel the onion and garlic and chop finely. Fry them in olive oil in a deep saucepan until golden. Place in a bowl.

Fry the sausages in the remaining oil, add chopped tomatoes and broth. Cook everything together for 10 minutes.

Separately, boil the pasta according to the instructions on the package.

Add beans, pasta, onion and garlic to the soup, add salt and pepper, add Italian herbs, sprinkle with grated Parmesan and turn off. Let it brew for 30-40 minutes. and serve, sprinkled with herbs.

This aromatic and very appetizing soup will appeal to all members of your family.

Ingredients:

Smoked pork knuckle - 1 kg;
Hunting sausages - 250g;
Beans - 0.5 kg;
Carrots - 2 pcs.;
Celery (stalks) - 2 pcs.;
Onion - 1 pc.;
Garlic - 2 teeth;
Rosemary - 1 branch;
Salt, pepper - to taste.

Preparation:

Boil the beans in boiling water for 10 minutes. and set aside for 1.5-2 hours.

Meanwhile, peel the onion and carrots and cut into small cubes. Also chop the celery. Chop the garlic.

Return the pan with beans to the heat and bring to a boil. Pour vegetables into the broth, add the shanks and simmer over low heat for 1.5-2 hours.

Cut hunting sausages into rings.

When the beans are ready, remove the knuckle from the soup. Separate the meat from the bones and fat and cut into cubes.

Finely chop the rosemary.

Add sausages, knuckle meat and rosemary to the soup. Add salt, pepper and cook over low heat for another 20 minutes. Serve sprinkled with herbs. Bon appetit!

Incredibly hearty and tasty soup, originally from traditional Hungarian cuisine.

Ingredients:

Smoked pork ribs - 7 pcs.;
Hunting sausages - 180g;
Beans - 1 tbsp.;
Sweet pepper - 1 pc.;
Chili pepper - 1 pc.;
Carrots - 1 pc.;
Celery (root) - 80g;
Onion - 1 pc.;
Garlic - 2-3 teeth;
Tomato paste - 2 tbsp;
Broth - 3-3.5 l.;
Eggs - 1 pc.;
Flour - 0.5 tbsp;
Salt, pepper, paprika, bay leaf - to taste.

Preparation:

Soak the beans for 8 hours. In cold water. Then boil until half cooked for 60-0 minutes.

Knead the flour and eggs into a strong dough. Cover with cling film and leave in the refrigerator for 30 minutes. After that, roll into ropes and cut into small pieces of about 1 cm. Place the dumplings on the table and sprinkle with flour, leave to dry a little.

Cut smoked meats.

Peel onions, carrots, celery, peppers and garlic. Cut: carrots and celery into strips, onions into small cubes, bell peppers into strips, garlic and chili into finely chopped pieces.

Place beans and ribs into boiling broth.

In a frying pan, fry onions, carrots, celery, sweet and hot peppers, and garlic. Add the chopped sausages and brown everything together. Then pour in the tomato paste diluted with broth and add spices.

Place the roast into the soup. Cover with a lid and cook for 20 minutes.

In a separate pan, boil water, add salt and pepper, and add vegetable oil. Boil the dumplings in water until tender, rinse them under cold water and place in the soup. Bring to a boil and leave covered for 30 minutes. Serve with greens. Bon appetit!

Spanish bean soup with chorizo sausage. Spicy, piquant, moderately spicy - this soup will appeal to lovers of hearty and aromatic food.

Ingredients:

Vegetable broth - 300ml;
Canned lima beans - 750g;
Canned red beans - 350g;
Chorizo sausage - 350g;
Tomatoes in their own juice - 500g;
Sweet red pepper - 1 pc.;
Chili pepper - 2 pcs.;
Onion - 1 pc.;
Garlic - 2 teeth;
Tomato paste - 4-5 tbsp;
Parsley - 1 bunch;
Fresh oregano - 2-3 flowers;
Olive oil - 3 tbsp;
Salt, pepper, paprika - to taste.

Preparation:

Drain liquid from beans. Peel the onion and garlic and chop finely. Cut the chorizo sausage into thin half rings.

Peel the pepper and chop finely.

In a heavy-bottomed saucepan, fry the onion, garlic, sausage and chili pepper in olive oil. Add tomato, chopped tomatoes, beans and broth. Cover with a lid and cook over medium heat for 10 minutes. then add salt, pepper and oregano. Cook together for another 10 minutes.

After that, pour chopped bell peppers and herbs into the soup. Boil and cook for another 5 minutes.

Serve with fresh herbs. Bon appetit!

Delicious, satisfying and aromatic soup. It's not at all difficult to prepare. Try it and it is guaranteed that your family will not go hungry.

Ingredients:

Smoked sausages - 50-70g;
Beans - 100g;
Onion - 1 pc.;
Carrots - 1 pc.;
Tomato paste - 1 tsp;
Green onions, parsley - 2 branches each;
Olive oil - 20g;
Salt, pepper - to taste.

Preparation:

Boil the beans until tender, after soaking them for 6 hours.

Heat a saucepan with olive oil.

Peel the onions and carrots. Cut carrots and onions into half rings.

Fry vegetables in olive oil.

Cut the sausages into slices and add to the vegetables. Fry together for another 5 minutes.

Pour 200 ml into a saucepan. water. Cook everything for 5 minutes.

Add beans, tomato paste and spices. Mix. Turn off the heat and serve. Bon appetit!

Classic meat solyanka, supplemented with beans, acquires an even more satisfying, rich taste.

Ingredients:

Chicken broth - 2l.;
Beans - 1/2 cup;
Smoked meats - 500g;
Onion - 1-2 pcs.;
Carrots - 1 pc.;
Potatoes - 4 pcs.;
Tomato paste - 3 tbsp;
Celery (stalks) - 1-2 pcs.;
Olives - 70g;
Greens - 1 bunch;
Lemon - 1/2 pcs.;
Vegetable oil - 3 tbsp;
Salt, pepper, bay leaf - to taste

Preparation:

Soak the beans overnight and boil until tender.

Peel onions, potatoes and carrots. Cut the onion into small cubes, carrots into strips, celery into half-moons, potatoes into cubes...

Fry onions, carrots and celery in a frying pan with vegetable oil.

Boil the broth and put the potatoes in it, cook for 20 minutes until the potatoes are soft.

Cut the smoked meat into strips and add to the vegetable frying. Simmer together for 10 minutes, then add tomato paste and simmer for another 5 minutes.

Add roasted potatoes, beans, pitted olives, salt and pepper to the broth with potatoes and cook over low heat for 15 minutes. Leave, covered with a blanket, for half an hour and serve. Bon appetit!

In addition to smoked meats, you can also add boiled chicken or beef and pickled cucumber to the hodgepodge.

An interesting version of classic borscht. By adding beans and smoked meats to it, you will get a completely new mouth-watering dish!

Ingredients:

Smoked pork ribs - 500g;
Beans - 1 tbsp.;
Potatoes - 3 pcs.;
Cabbage - 300g;
Celery (petiole) - 1 pc.;
Beets - 2 pcs.;
Onion - 1 pc.:
Carrots - 1 pc.;
Tomato paste - 2 tbsp;
Sugar - 1 tbsp;
Flour -1 tbsp;
Vinegar - 1 tbsp;
Vegetable oil - 3 tbsp;
Salt, pepper, bay leaf - to taste.

Preparation:

Pre-soak the beans. Boil in 2-3l. water until half cooked. Add ribs and cook for 20-30 minutes. Then, remove the ribs, separate the meat from the bone and chop it.

Peel the vegetables. Cut the beets into strips and fry in a frying pan with a small amount of vegetable oil. Add 50ml. water and vinegar, cover and simmer for 20 minutes.

Cut the onion into small cubes, grate the carrots, and celery into half rings.

Return the meat to the soup, add the potatoes and shredded cabbage.

In a second frying pan, fry the onion, carrots and celery in oil. Add tomato paste, sugar, salt, pepper. Simmer together for 5 minutes. and put the entire contents of the pan into the soup. Add beets, cover and simmer for another 10 minutes. Serve with sour cream and herbs.

Cooking soup in a slow cooker will not bring much trouble, and its taste and aroma will delight you and your family!

Ingredients:

Smoked turkey wing - 1 pc.;
Potatoes - 1 pc.;
Onion - 1 pc.;
Tomato sauce - 2 tbsp;
Canned beans - 2b.;
Olive oil - 2 tbsp;
Dill and cilantro - to taste;
Sour cream - 1 tbsp;
Salt, pepper - to taste.

Preparation:

Turn on the multicooker to the “Frying” mode. Pour olive oil into a bowl.

Peel the onion and cut into cubes. Peel the potatoes and cut into cubes.

Trim the meat from the turkey wing.

Fry the onion in oil. Then add potatoes, meat and turkey bones to the onions.

Pour in the beans, tomato sauce and add water. Salt, pepper, add bay leaf.

Cover with a lid and cook in “Soup” mode for 30 minutes.

Serve the soup in a deep bowl with sour cream and finely chopped herbs.

Delicious, appetizing and aromatic soup will take you to an Italian village. By removing smoked meats from the recipe, you will get a wonderful, light vegetarian or lenten dish.

Ingredients:

Smoked meats - 450g;
Onion - 1 pc.;
Carrots - 1 pc.;
Zucchini - 1 pc.;
Zucchini - 1 pc.;
Garlic - 4-5 teeth;
Celery (petiole) - 1 pc.;
Celery (greens) - 1/2 bunch;
Broth - 1l.;
Canned beans - 2b. (400g each);
Canned tomatoes - 800g;
Sugar - 1 tbsp;
Cabbage - ½ piece;
Wine vinegar (white) - 1 tbsp;
Grated Parmesan cheese - 3 tbsp;
Olive oil - 3 tbsp;
Thyme, rosemary, ground black and red pepper, salt - to taste.

Preparation:

Prepare vegetables. Peel and cut: onion - into half rings; zucchini and zucchini - in quarter rings; carrots - into strips; celery - into circles; cabbage - thin strips. Open the beans, drain and rinse. Pass the garlic through a press.

Heat a large cast iron pan. Pour olive oil into it. Fry onion, zucchini, zucchini and celery in oil.

When the vegetables are golden, add chopped smoked meats, garlic, salt, sugar, vinegar and spices. Then pour in the broth, add the beans, chopped tomatoes and stir.

Bring the soup to a boil and add cabbage to it. Cook under a closed lid for 15-20 minutes.

Cut Parmesan into thin slices. Serve the soup with a slice of toasted bread and garnish with Parmesan cheese. Bon appetit.

This soup is one of grandma's recipes. Thick, rich, it can easily replace a full meal for the whole family.

Ingredients:

Beans - 400 g;
Smoked sausage - 150 g;
Ham - 150 g;
Potatoes - 3-4 pcs.;
Carrots - 1 pc.;
Leek - ½ stalk;
Garlic - 1-2 teeth;
Greens - 1 bunch;
Coarse flour - 0.5 kg;
Chicken eggs - 2 pcs.;
Water - 200 ml;
Salt, pepper - to taste.

Preparation:

Soak the beans overnight in cold water, then boil until half cooked.

Cut carrots and leeks into strips.

Peel the potatoes and cut into cubes.

Place beans, potatoes, carrots and onions in a saucepan, fill everything with water and put on fire.

Cut the sausage and ham into small pieces and add to the soup. Cook everything together for another 15 minutes.

To prepare homemade noodles, knead a stiff dough from flour, eggs, water and salt. Roll out thinly and cut noodles. Boil in salted water until tender.

Combine the noodles with the soup, add salt and pepper, and bring to a boil. Let it brew for 45-60 minutes. and serve, sprinkled with herbs.

What could be better for lunch than a fragrant soup: a light vegetable, cold summer soup or a hearty, rich broth with potatoes. There can be a lot of options, everyone chooses to their own taste. But hearty first courses nourish the body best and provide energy. One of them is bean soup with smoked meats.

Bean soup with smoked meats perfectly satisfies hunger and does not require large physical and material costs. This is explained by its simple composition: rich broth, aromatic smoked meats and beans together give an excellent taste and are very nutritious. It will be quite simple to prepare it, if you have the desire, and the instructions below will help you implement it.

Preparation:

Soak the beans in water for 2-3 hours. Drain the water, put the product in a saucepan, add fresh water so that it covers the beans by 2 cm. Cook until almost done. Chop smoked pork cartilage or ribs, add chopped sausages, smoked brisket and ham. Heat a frying pan, fry the brisket first, then after 5 - 6 minutes all the other ingredients.
Add tomato pulp, chopped garlic and simmer. Pour the mixture into the beans, add a lot of chopped cilantro and wine vinegar. Salt, bay leaf, ground black pepper - to taste. Stir and simmer the beans with Hungarian smoked meats for 40 minutes over low heat.

Fragrant bean soup with smoked meats

This first dish will be appreciated by all family members. To ensure that cooking does not take too long, the beans should be soaked in advance, this will significantly save time. And buy all the ingredients the day before. The recipe for bean soup with smoked meats is simple.

To prepare you will need:

The cooking process itself begins the night before with soaking the beans. This must be done for several reasons:

Dried legumes will be saturated with moisture, which will shorten the cooking process;
During the soaking process, oligosaccharides will dissolve, which are not absorbed in the digestive tract and cause increased gas formation.

In short, pre-soaking saves time and improves digestion.

Quick soak

If it is not possible to perform this procedure in the evening, then you can use accelerated soaking. To do this, pour ice water over the beans and bring to a boil. Boil over low heat for 10 minutes, then leave in hot water for about half an hour.

And yet the most delicious soup will be obtained if the legumes are soaked overnight. To do this, wash the beans, place them in a container and fill it with water so that the beans are completely covered and even more. In the morning, the water should be drained. And you can immediately start cooking.

Cooking process

About 1.5 liters of water will be used during cooking. It must be poured into a saucepan. Place the beans there and cook until boiling, periodically removing the foam. Once the water has boiled, it's time to add the smoked meats. To do this, cut the leg into strips, chop the ribs into small pieces, and at the breast, separate the meat from the bone and cut it into fibers. Add the prepared ingredients to the beans and cook from the moment of boiling for about 1 hour 10 minutes.

During this time, you can prepare the remaining vegetables. Wash the potatoes, peel them, and cut them into cubes. To prevent it from turning black, it should be immersed in water. Remove the skins from the onions and cut them as you like, but preferably into small cubes

. Wash the carrots, peel and chop.

Onions and carrots must be fried in a frying pan with olive oil. Roasting time is approximately 10 minutes. For these purposes, it is best to use a frying pan with a thick bottom so that the vegetables do not burn.

As soon as 1 hour and 10 minutes have passed since the broth with smoked meats boiled, you can add the prepared potatoes and stewed vegetables. They should be cooked for another 20 minutes. At the moment of laying the potatoes, you need to add salt.

Serving

Once cooking is complete, add ground pepper and herbs.

. But you can also supplement the dish with thyme: it neutralizes such a feature of beans as increased gas formation. It is also used in the preparation of other dishes from all types of legumes.

The soup is served with the addition of sour cream, and the dish can be decorated with finely chopped herbs. Rye bread goes well with this dish.

Pea soup with smoked pork ribs

This first dish has long become a classic in the cuisines of European countries. It is especially popular where there are long, cold winters. It does not require any products that are in short supply in winter. All you need: root vegetables, smoked ribs and peas.

Required ingredients:

200 g peas;
half a kilogram of ribs;
several small potatoes;
one carrot;
one onion;
fresh or dried herbs;
salt, spices.

Cooking technique:

Soaking the peas will take the longest. This will take about five hours. Well swollen peas are poured with clean water and cooked over low heat for up to an hour and a half. It’s best not to salt the peas for now.
The ribs and other smoked meats are placed in another pan. Potatoes, cut into cubes or whole, are added after the water boils and cooked over reduced heat until fully cooked (about 15 minutes).
Finely chopped carrots and onions are sautéed. Then the peas are transferred to a pan with broth, followed by vegetables. Now you can add salt and ground black pepper to the soup. Cooking continues for about 10 minutes.
Place dried or fresh chopped herbs into the pan a minute before they are ready.
To serve the soup beautifully, stock up on croutons in advance.

Spicy bean soup

Spicy bean soup with brisket is a must on cold winter days. It not only nourishes the body, but also warms it from the inside thanks to the hot chili pepper.

The preparation of this soup is slightly different from the traditional one, because here the beans are used in the form of puree. If the soup is being prepared according to this recipe for the first time, then you should not immediately use the entire stated amount of hot pepper, since in this case the dish turns out to be very spicy, which is not to everyone’s taste.

For 10 servings you will need:

In this case, you don’t have to soak the beans overnight, but if you don’t want to spend extra time on cooking, then it’s best to do so. After that, the beans must be washed and boiled in 4 liters of salted water until tender. Then the broth must be poured into a clean container. Make a puree from the beans, adding broth in the process, the result should be a liquid, creamy soup.

Now it's time to work on the remaining ingredients:

Cut the brisket into thin strips and fry using fat until golden brown.
Peel the garlic and chop it.
The greens also need to be finely chopped.
Chop the chili very finely, along with the seeds.
Place the puree soup on the fire and boil for about 10 minutes.
After this, add the brisket along with the fat in which it was fried. Beans love fat, so you won’t be able to overdo it.

The finishing touches remain: salt to taste, add paprika and ground chili pepper. A couple of minutes before the end of cooking, add chopped garlic.

When serving, decorate the finished dish with cilantro.

Ingredients:

white beans -1 cup;
water -2 liters;
smoked sausage -100 grams;
smoked brisket - 150 grams;
onion - 1 piece;
tomato paste or sauce - 2 tablespoons;
dried sweet paprika - 2 teaspoons;
salt - to taste;
ground black pepper - to taste;
flour - 0.5 teaspoon;
carrots - 1 piece.

Very tasty bean soup with smoked meats. Step by step recipe

We sort out the large white beans, wash them thoroughly and fill them with cold water for 6-8 hours.
Advice. For bean soup, you can use either white or red beans. But white beans are sweeter and larger, so they're better for me.
When the beans get wet and absorb water, fill them with two liters of water and let them cook. There is no need to salt the beans at the beginning of cooking. Bring the beans to a boil over high heat, then reduce the heat and continue cooking over moderate heat: about 1.5 hours.
Advice. Beans, like all legumes, take a long time to cook. Just like chickpeas and peas, beans can only be salted at the end of cooking. Unlike peas, you should not put soda in beans, because it will not speed up the process, but it may change the taste.
While the beans for the soup are cooking, start preparing the frying. Peel the onion and cut into small cubes.
Sauté the onion in a well-heated frying pan with vegetable oil. You can use any oil for frying: sunflower, olive or corn.
Wash and peel medium-sized carrots. We grate it on a grater with large holes and send it to fry with the onions, which have already become transparent.
Cook over medium heat until the onion turns golden brown.
Cut the smoked sausage into small pieces. You can use hunting sausages to make bean soup.
We also cut the smoked pork belly into small cubes. It is meat and sausage that will give our soup a pleasant smoky taste.
We send the smoked meats to fry and keep them on low heat for a little longer.
Add a couple of tablespoons of tomato paste.
Season bean soup with smoked meats with dried red paprika powder and ground black pepper.
Sprinkle the roasted vegetables and smoked meats with flour.
Advice. You need to use very little flour for soup: it should thicken the soup. But the flour should not be added to the broth, but rather to the frying.
You can put a few bay leaves in the soup: they will give the soup a pleasant taste and aroma of spices.
When the beans are cooked, add the roasted beans to the broth. Boil the bean soup with smoked meats for a few more minutes and add salt to taste.
The finished soup can be sprinkled with finely chopped herbs.

This wonderful soup should be served hot. If desired, you can add sour cream.

If you have boiled beans left, I suggest making wonderful bean cutlets.

To do this, you need to mash soft beans using a blender to puree a similar paste.
Cut the peeled onion into small cubes and sauté in oil until golden brown. Place the fried onions in the bean puree and add ground black pepper.
Advice. In order for the taste of pepper to be felt intensely, the black peppercorns need to be slightly heated in a frying pan and while still warm, rubbed with a rolling pin: then the taste of the pepper will open up much more.
To the minced beans you need to add one clove of garlic, squeezed through a press, salt well and mix.
Using wet palms, form small cutlets. Bread them in fine breadcrumbs and fry in vegetable oil until cooked. We blot the fried bean cutlets with a paper napkin and are ready to serve.

You can also make a tasty and satisfying salad from beans.

For the salad, you need to choose red beans: you can use canned or boiled beans. The main thing is that the beans are whole, not boiled.
Place one hundred grams of beans in a salad bowl, add the same amount of ham cut into small cubes.
Cut half the onion into small cubes.
We also add red sweet bell pepper: approximately one large pepper (needs to be cut into cubes).
Pour 4-5 tablespoons of canned corn into the salad bowl with the rest of the ingredients.
Salt the bean salad well and season with ground pepper. Season our salad with mayonnaise and ketchup: in a 1:1 ratio.
Mix all ingredients and sprinkle fresh parsley on top.

Using our website “I Love to Cook”, you can prepare any dish from simple ingredients that your family and friends will certainly enjoy.

Bean soups are prepared in a variety of countries; they are popular not only in Russia, but also in Mexico, Italy, France and other countries. One of the most delicious and aromatic options is bean soup with smoked meats. Of course, you shouldn’t cook it every day, since smoked meat does not belong to the category of healthy products. But if you occasionally treat yourself to such soup, you will do nothing but good.

The main component of the soup is beans. This product is very nutritious and valuable; it contains vegetable proteins, as well as vitamins and various micro- and macroelements.

The only downside to beans is that they take a long time to cook. It takes 3-4 hours of cooking for the beans to soften completely. To speed up the process, it is recommended to fill the beans with cold water in advance and soak for 6-8 hours. After such preparation, the product will cook much faster.

And if you need to cook the soup as quickly as possible, you can use canned beans. It is added to the soup five minutes before it is ready.

The second important component is smoked meats; they give the dish an appetizing aroma and enrich the taste with new colors. You can use smoked ribs, brisket, smoked chicken parts (legs or breasts), as well as smoked sausages or sausages.

In addition, vegetables are added to the soup. Most often these are onions, carrots and potatoes. But you can also use other types of vegetables, for example, celery, sweet peppers, aromatic roots. Some vegetables are pre-fried (sautéed) in oil, and, for example, potatoes are added without pre-treatment.

Interesting facts: there are two varieties of beans (Akito and Ad Rem), which when cooked have a distinct mushroom smell.

Hungarian cuisine

Those who love this first dish should definitely try its tomato version. In taste and ingredients it is closest to Hungarian cuisine.

And even in appearance: it is just as bright thanks to the presence of hunting sausages in it.

This bean soup, the recipe of which is somewhat reminiscent of solyanka, will use canned white beans. This means that it will take approximately 30 minutes to prepare.

Canned bean soup with smoked meats is easy to prepare.

Pour 1.5 liters of water and put on fire. Place 1 onion, unpeeled, into the water. There is no need to cut it, it is just for flavor. But it is necessary to rinse it properly.

While the water is boiling, wash 4 potatoes and peel them. Depending on the size, each tuber must be divided into 4-6 parts and placed in a saucepan with the onion.

While the broth is preparing, you should prepare the frying. Peel 1 carrot and grate on a coarse grater. Take one sweet red pepper, remove the core and cut into thin strips. Fry the prepared vegetables in vegetable oil. At the end of frying, add hunting sausages cut into slices, about 350 g, to the vegetables. Fry for another 3 minutes. Lastly, add 2 tbsp. l. tomato paste and 1 tbsp. l. granulated sugar. Fry for 2 minutes.

During the time it took to fry, the potatoes were already cooked. Now you can remove the onion and add the contents of the pan to the potatoes. Next in line are canned white beans - 1 can. You need to drain the brine from it and place the legumes in the pan.

Now all that’s left is to boil our soup for 5 minutes, add salt and pepper, garnish with herbs, and the delicious first course is ready. By the way, it will be even tastier if the soup is steeped for 10-15 minutes before serving.

Cheese soup with smoked pork ribs

The soup is very easy to prepare, and its amazing taste will appeal to both adults and children.

Ingredients:

Preparation:

Wash the smoked ribs, cut them, place them in a pan, add water and cook for 35 minutes.

Cut the potatoes into small cubes and add to the ribs.

While the potatoes are cooking, chop the onions and carrots and sauté in sunflower oil.

When the potatoes are ready (after 15 minutes), add the sautéed vegetables to the pan.

Then add the cheese in small portions and stir thoroughly.

Cook for 5 minutes, add salt, pepper and finely chopped herbs. The soup is ready.