How to deliciously cook pea soup with smoked ribs: recipes with photos

Classic pea soup with smoked meats

Do you want to cook a delicious, rich, satisfying pea soup with smoked meats at home? Then check out this recipe.

Ingredients:

boiled - smoked meat - 500 gr.
peas - 300 gr.
potatoes - 2 pcs.
carrots - 1 pc.
onions - 1 pc.
vegetable oil -
salt and spices - to taste
greens - for decoration

Preparation:

The main ingredient of rich pea soup is smoked meats - ribs, sausages. We will prepare pork knuckle soup. A large selection of this meat product is constantly present in the supermarket assortment.

The shank is a part of the leg, it has enough meat on it, it can be used for both first and second courses. The broth cooked on it turns out rich and gels when cooled.

If you don't have pork knuckle, feel free to replace it with a piece of smoked pork, beef, chicken or cracklings. The calorie content of soup with smoked meats will be 224 kcal per 100 grams of product.

Place the smoked pork knuckle in a saucepan, add water and place on the fire.

Sort the peas, remove debris and bad peas. Rinse and fill with cold water, the water should completely cover it. Peas split in halves swell faster than whole ones.

On average, it takes 5-6 hours for peas to swell. If you keep it in water, it will turn sour. And if you don’t let it sit, it won’t swell and will take a long time to cook. The easiest way is to soak the peas in the evening, by the morning they will double in size and can be cooked.

Place the peas. At the same time, cook the broth from meat and peas.

When cooking peas, a lot of foam is released, this indicates that they are of high quality and contain a lot of protein. Remove the foam in a timely manner. During cooking, smoked meat perfectly complements and enriches the pea flavor.

To make the pea soup according to this recipe tasty and aromatic, prepare the frying. Cut the vegetables - onions, carrots and celery stalk into small cubes.

Pour a small amount of sunflower oil into a frying pan, heat and fry the vegetables in the order in which you cut them. There is no need to fry too much, the main thing is that the vegetables become soft.

Our broth is boiling, check how the peas are cooked. The soup will be tastier if the peas are not just boiled, but softened.

Cut the potatoes into small cubes and add to the broth. It is advisable that the potatoes are partially boiled in the soup. Salt the broth, add roast and bay leaf. Cook the soup over low heat, without letting it boil too much.

Remove the bone and meat from the pan. Trim the flesh from the bone, cut it into portions, and put it back into the broth.

Simmer over low heat for another 7 minutes. Remove the pan from the heat, remove the bay leaf, and simmer the soup covered for 10 minutes. Aw, the soup is so good! Serve with rye bread crumbs. Bon appetit!

Note to the hostess

When cooking peas for regular soup, it is not recommended to add cold water, as this will cause the beans to crack and lose their shape. But if you are preparing a puree soup, then this method of speeding up the boiling of peas will be quite appropriate. Therefore, you can periodically pour a small amount of cold water into the pan with peas.

If you see that your puree soup may turn out liquid, proceed as follows. While the peas are not yet fully cooked, add chopped potatoes to the soup. When pureed, it will not only add the missing thickness, but also make the soup more tasty.

The finished puree soup can be seasoned with sour cream, cream or butter. But after this, the soup cannot be heated above 70°, much less boiled, otherwise the whites will curdle and the taste of the soup will deteriorate.

To prevent foam from forming on the surface of the soup before serving, place several thin slices of butter on top.

Place the peas, previously well washed under running water, in a saucepan. Cut the ribs into pieces and also place in the pan.

Pour cold water over the peas and smoked meats and place on the fire.

When the water boils, reduce the heat to low and cook the peas and smoked meats for 35 minutes.

Peel potatoes, carrots and onions. Cut the potatoes into medium cubes.

When the peas are almost ready, place the chopped potatoes in the saucepan with the soup and cook over low heat for 10-15 minutes.

Fry finely chopped onion in vegetable oil, stirring until golden brown, then add carrots, grated on a fine grater.

Fry the carrots and onions for 5 minutes, stirring occasionally.

When the potatoes in the soup become soft, add the fried vegetables to the pea soup with smoked ribs and cook for 5-7 minutes.

Then remove the ribs from the soup and set aside. Carefully pour the soup into a blender bowl and puree with an immersion blender. I did this in several passes.

Pour the pea soup into a saucepan and add the smoked ribs.

Place the pan on the fire, add salt and spices to taste, bring the soup to a boil and remove from the heat.

Pour the very tasty and satisfying pea soup into bowls and serve. When serving, add pork ribs to each plate.

Bon appetit!

Homemade pea and chicken soup

This simple, nutritious soup is great for home lunches. Cook it from chilled chicken, and for a more piquant taste you can add a small piece of smoked chicken. Or you can make it from soup or country chicken, the broth will be richer. The calorie content of this soup will be 90 kcal.

When I have mushrooms I like to cook pea soup with chicken and mushrooms.

Ingredients:

chicken - half
peas - 200 gr.
potatoes - 2 pcs.
carrots - 1 pc.
onions - 1 pc.
vegetable oil - for frying
salt and spices - to taste
greens - for decoration

Preparation:

Chicken meat is divided into white - the breast, which contains a minimal amount of fat, and dark - the leg. Do not eat chicken skin after cooking, because it has a high fat content, 16 grams per 100 grams, this can create problems with gastritis and high cholesterol.

Boil the soaked peas and chicken in salted water for 40 minutes.
Remove the chicken from the broth, separate the flesh from the bones, cut into portions, and place back into the broth.
Cut the potatoes into small cubes and put them in the broth, cook along with the peas and chopped chicken.
Cut the onions and carrots into small cubes. Fry in a small amount of vegetable oil.
Place the finished roast into the broth. Season with salt and add bay leaf. You can add your favorite seasoning.
Cook the soup for another 10 minutes, remove from heat and simmer for another 10 minutes with the lid closed.

Serve with chopped fresh dill and parsley, or crispy croutons. Bon appetit!

Lenten pea soup - step-by-step video recipe

Lean pea soup does not contain any meat, no smoked meats, no chicken, nothing at all. Even broth is not used. Therefore, this soup is an excellent lunch solution for vegetarians, dieters, or people on Lent. In principle, there can be many reasons to cook pea soup without meat.

At the same time, the soup still remains tasty in its own way, due to the special pea taste, and also satisfying. After all, peas, like all legumes, contain a large amount of vegetable protein. Pea soup with potatoes, carrots and a nice thick broth will still be a complete meal.

By the way, the more peas you put in the soup, the thicker the broth will be. If you cook not one, but two cups per pan and let the peas boil enough, almost to the point of puree, then the thickness can turn the soup almost into porridge. There are even fans of preparing pea soup this way.

As a counterbalance, you can always prepare a light pea soup with clear broth. To do this, you can not only use less peas, but also cook it from fresh green peas. This is an excellent option for summer pea soup, especially if you have a good pea harvest at your dacha. Be sure to try it.

You can watch a detailed video on how to cook lean pea soup. In addition to the standard set of products, this version of the soup also includes chili peppers, garlic and a large amount of herbs. This soup will turn out to be very aromatic and tasty, and no one will even remember about the lack of meat.

Meat pea soup with beef and potatoes

We will cook this rich, aromatic soup in meat broth with beef. You can equally well make pea soup with pork or lamb, chicken or turkey.

It all depends on what you have in your refrigerator and the number of calories you want to eat. The calorie content of soup with beef will be 50 kcal, and with pork 149 kcal per 100 g. product.

Ingredients:

meat - 400 gr.
peas - 200 gr.
potatoes - 2 pcs.
carrots - 1 pc.
onions - 1 pc.
vegetable oil - for frying
salt and spices - to taste
greens - for decoration

Step-by-step preparation:

Place the soaked peas and meat in a saucepan and add cold water. After the water boils, remove the foam, reduce the heat and cook for 2 hours. Add peppercorns and celery root to the broth.
Remove the meat from the broth, separate the flesh from the bone, cut into portions, and place back into the broth. Remove the celery root from the broth.
Cut the potatoes into small cubes and put them in the broth, cook along with the peas and chopped meat.
To make pea soup tasty and aromatic, prepare it by frying it. Cut the onions and carrots into small cubes. Fry in a small amount of vegetable oil.
Place the finished roast into the broth. Season with salt and add bay leaf. You can add your favorite seasoning.
Cook the soup for another 10 minutes, remove from heat and simmer for another 10 minutes with the lid closed.
Serve with chopped fresh dill and parsley, or garlic croutons with sour cream.

All products for soup must be fresh and carefully processed.
Peas require pre-soaking.
When cutting food, follow the cutting form that is typical for this soup, because this affects its taste.
Place the ingredients in a certain sequence so that none of the components is overcooked.
You should always add salt to the soup at the end of cooking, but not too late.
When cooking, do not let the broth boil over.
Just before it's ready, add a variety of seasonings and spices.
Add the bay leaf at the end of cooking, otherwise the broth will be bitter.
Let the soup brew, it is at this moment that the broth acquires a pleasant, velvety thickness.
Do not add water during cooking, and do not dilute the soup with water - this will ruin the taste.
Never reheat soups; they are best eaten immediately after cooking.

Rich pea puree soup with smoked ribs

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

Components:

Pea flakes – 600 grams;
Smoked pork ribs – 550 grams;
Processed cheese – 3 pieces;
Small potatoes - 2 pieces;
Fresh herbs – 1 bunch;
Small carrots - 1 piece;
Purified water – 2.5 liters;
Salt, spices - to taste.

Place the water in the pan on the stove. Wash and dry the meat, cut into pieces, and place in boiling water. Turn down the heat and cook for 25 minutes.

There is no need to salt right away - the ribs are usually salted. At the end, if there is not enough taste, add spices. We clean and wash the vegetables in cold water. Chop the carrots and potatoes (the shape is not important) and put them in the broth.

Pour the cereal into the pan and continue cooking for 10 minutes. Meanwhile, grate the processed cheese, which we add 5 minutes before completion along with carefully chopped herbs.

Boil the dish, remove from the stove and puree it hot in a blender.

Delicious soup - green pea puree

Such a delicate and unusually beautiful bright green soup can be prepared not only from fresh peas, but also from frozen, and even canned. To ensure this product is beneficial, choose only high quality peas. The calorie content of this soup is low: only 82.7 kcal per 100 grams. product.

Let's prepare a delicious vegetarian soup - green pea puree with cream. For this recipe you need to use only fresh or frozen peas.

Ingredients:

green peas - 300 gr.
broth - 300 gr.
lemon zest - 1/2 tsp.
potatoes - 1 pc.
onion - 1 pc.
heavy cream - 1/2 t.
butter - 2 tbsp. l.
salt, pepper - to taste

Preparation:

Pour a little olive oil into the pan, add butter, and fry the onion in a mixture of two oils until soft.
Add chopped potatoes.
Mashed potatoes are a thickener and will give the soup a velvety texture and volume. And add vegetable broth very little at a time, the main thing is not to overfill, then the puree soup will turn out liquid. After all, you won’t be able to pour the broth back, but you can always add it.
Cook for 8-10 minutes.
Add peas, salt and pepper to taste. Cook over low heat for 5 minutes.
Place the hot vegetable mixture into a saucepan.
Add cream, it should always be added at the end of cooking, otherwise it may burn.
Using a blender, puree everything, add grated cheese and stir again, the cheese will melt in the hot broth. Believe me, it's very tasty! And the cheese will also add additional thickness to the soup.
Pour the soup into bowls, garnish with a dollop of sour cream and mint leaves. Eat warm.

That's all. If you haven’t tried making puree soups yet, do it now, because there is nothing difficult to prepare.

All soups in general and pea soup in particular are a valuable food product that has recently been undeservedly forgotten, replacing it with cheeseburgers and shawarma to the detriment of one’s health. Eat soups and be healthy!

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How to cook pea and smoked meat soup

It is most often cooked in winter, when the rich, hot broth makes life not as gloomy as the weather outside the window. But nothing prevents you from cooking it at any time of the year! Delicious pea soup with smoked meats, the recipe for which is presented below, is known to every housewife.

You can take whole peas (preferred by those who love a healthy lifestyle) or split peas (they will cook faster).

Traditionally, different smoked products are also used:

Smoked pork knuckle
Smoked pork ribs
Smoked pork loin
Smoked bacon

If you don’t have any of this, smoked sausage or hunting sausages. Delicious pea soup with smoked meats has been popular in different countries since ancient times, where recipes have their own specific characteristics. For example, in Italy they add cheese to it, and in Mongolia - tomato juice.

In Russia, the soup is boiled with onions, which are considered a traditional seasoning for peas, and garnished with wheat bread croutons.

Recipe

So, for a three-liter pan of delicious soup we will need:

Small smoked knuckle 0.6-0.7 kg
Smoked ribs – half a kilo
Peas 0.3 kg
3 potatoes (or without them)
1 medium sized carrot
1 onion
Smoked bacon strips
Toast
Greens - for serving

Soak the peas overnight and drain in a colander. Wash the shank and ribs, cut the ribs, cover with cold water and cook for about an hour, also adding whole peeled carrots. After an hour, strain everything, cut the shank into cubes, remove the ribs from the bones.

Then add peas to the broth and cook for some more time. It depends on how thick you would like the soup to be. If it’s thicker, cook for an hour and a half. Not very much - an hour is enough.

In a frying pan with a small amount of vegetable oil, saute the chopped onion and add it to the soup. Peel the potatoes, cut them into small cubes and put them there. Boil for about 15 minutes. Add the meat and cook everything together for another 20-30 minutes, until the soup begins to “puff” slightly.

In principle, most of our fellow citizens cook peas with smoked meats something like this.

The most culinaryly advanced people note that in this case it has no right to be called puree soup, since the real dish is brought to perfection with a blender. Special advice for such people: puree the soup with an immersion blender before adding meat.

Those who like it can eat it this way: many people like it when there are pieces of peas and potatoes in the soup.

When the desired consistency is achieved, chop the greens. Prepare croutons. Fry the bacon strips in a dry frying pan until crisp. Serve the soup, sprinkled with herbs and topped with croutons and a strip of bacon.

Required Ingredients

Many are sure that you need to start preparing pea soup with smoked meats in the evening. After all, you have to soak the peas for the whole night. But from today you'll be whipping up perfect, luxurious pea soup in just 2 hours.

Delicious smoked ribs, greens, croutons - this is something incredible and tasty:

Peas - 200 g.
Raw pork ribs - 200 g.
Smoked pork ribs - 200 g.
Sugar - 5 g.
Potatoes - 3 pieces.
Ground black pepper - 5 g.
Parsley root - 1 piece.
Onions - 2 pieces.
Carrots - 1 piece.
Parsley - 50 g.
Bay leaf - 1-2 pieces.
Soda - 3 g.
Salt - 10 g.
Refined vegetable oil.