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Pea soup in a multicooker-pressure cooker
Pea soup is a long-known and classic first course. Attitudes towards it vary, some people really love this soup, while others have completely excluded it from their diet. However, the attitude can change drastically if you cook pea soup in a multicooker-pressure cooker with smoked meats. During the cooking process, the peas completely dissolve and are not visible in the soup, while the potatoes and carrots turn out soft, yet they maintain their shape. The result is a fragrant and very tasty hot dish. Prepare pea soup in a multicooker-pressure cooker with smoked meats, and you will definitely want to eat an extra portion. After a while, you will want to cook this soup again.
Caloric content: 77 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- pork ribs – 600 g;
- chicken leg (smoked) – 1 piece, optional;
- potatoes – 2-3 pieces;
- carrot – 1 piece;
- water – 3 l;
- onion – 1 piece;
- green onion – 3-4 pieces;
- dried peas (halves) – 2 cups;
- salt, black pepper, allspice – to taste.
Preparation
- Smoked meats give the pea soup a special aroma and flavor. You can add one leg or thigh of smoked chicken to the dish. But this is not obligatory, it’s optional.
- Pork ribs are perfect for pea soup. They should be meaty and fatty. Cut the rib rack into portioned pieces, soak them in cold water for about ten minutes to remove the blood. Then rinse the meat well with warm water.
- You will need onion and pepper, as well as bay leaf and salt according to the recipe. Pods of pepper for those who like it spicy.
- Cut the carrot into cubes, about one by one centimeter in size.
- Peel and wash the potatoes. Cut them into cubes too, but larger than the carrots, approximately two by two centimeters.
- There's no need to soak the peas in advance, as halves of peas are used for the recipe. Rinse the peas well in a separate bowl, changing the water several times until the liquid becomes clear.
- Chop the onion into medium-sized cubes.
- The dish will be very tasty and the soup will acquire a beautiful shade if you sauté the onion in a pan until it is half cooked. Fry the onion over medium heat.
- Place the meat products in the multicooker pot and cover with warm water. Set the timer for ten to fifteen minutes for the broth to boil, allowing you to skim off the foam that forms. Use a skimmer to remove the foam, then add all the remaining ingredients simultaneously, except for the bay leaf and greens. Seal the multicooker pressure cooker tightly, and cook the soup with the valve closed. Set the timer for cooking pea soup for about forty minutes. After the signal, you need to turn off the multicooker and let the dish sit for another five to ten minutes until the pressure in the pot equalizes. Open the lid and add the bay leaf to the soup.
- Finely chop the green onion.
- After ten minutes, you can serve the soup in portions. Add the green onion directly to the individual plates. If desired, you can add your favorite herbs - dill, parsley, or others.
The pea soup in a multicooker-pressure cooker with smoked meats is ready. We added all the ingredients simultaneously, but thanks to the unique cooking technology in the multicooker, all the ingredients cooked as they should. The meat and vegetables are ready but have not overcooked and remain intact, while the peas have completely dissolved, become inconspicuous, and provided density to the soup.
If you have a multicooker pressure cooker and you haven't yet made pea soup in it, be sure to prepare it using this recipe.
