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Pea soup with smoked ribs
The aroma of smoked pork ribs gives the pea soup a special flavor. When serving, pea soup with smoked ribs can be complemented with crispy croutons or toasts.
Caloric content: 83 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- potato - 3 pcs;
- pork ribs (smoked) - 250 g;
- onion - 1 pc;
- dried peas (crushed) - 1 cup;
- carrot - 1 pc;
- bay leaf - 1 pc;
- dill - a few sprigs;
- green onion - a few sprigs;
- vegetable oil - 1 tbsp;
- salt;
- water - 1.8 l;
- black pepper (ground).
Preparation
- Prepare all the necessary products for making pea soup with smoked ribs. The evening before cooking, pour the required amount of peas into a 1-liter jar, fill with water, stir, and place in the refrigerator overnight.
- Before cooking the soup, rinse the peas well, then fill with water and place on the heat. Cook the peas over low heat until soft. Soaked peas cook for 30 to 60 minutes. If the peas are not soaked, they will take about 1.5 hours.
- Peel, rinse, and cut the potatoes into small cubes.
- Add the prepared potatoes to the peas. Cook the soup until the potatoes are soft, about 10 minutes.
- While the potatoes are cooking in the soup, prepare the sauté for the pea soup. Remove the skin from the onion, then cut it into small pieces. Peel the carrot and grate it on a large grater.
- Sauté the carrot with the onion in vegetable oil until golden.
- Add the sautéed vegetables to the soup.
- Add salt and pepper.
- Cut the smoked ribs into pieces.
- Add the chopped ribs to the pot. After boiling, cook for 20 minutes.
- Finely chop the dill, add dill and the bay leaf to the soup. After boiling, turn off the heat. Let the soup steep for 10 minutes. Therefore, the pea soup with smoked ribs is quite ready.
- Pour into plates and serve for lunch. In each serving, add chopped green onion feathers.
Enjoy your meal!
