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Pea Soup in a Multicooker-Pressure Cooker
Instructions
Smoked meats give 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 — just an optional flavor enhancer.
Pork ribs are perfect for pea soup. They should be meaty and fatty for the richest broth. Cut the rib rack into portioned pieces, soak in cold water for about ten minutes to remove blood, then rinse the meat well with warm water.
You will need onion and pepper, plus bay leaf and salt according to the recipe. Pods of pepper for those who like it spicy — the smoked meats balance heat well.
Cut the carrot into cubes about one by one centimeter. Even cubes cook uniformly and look attractive in the finished bowl.
Peel and wash the potatoes. Cut into cubes too, but larger than the carrots — approximately two by two centimeters. Larger potato cubes hold their shape better during pressure cooking.
There is no need to soak the peas in advance, since pea halves are used for this recipe. Rinse the peas well in a separate bowl, changing the water several times until the liquid runs clear.
Chop the onion into medium-sized cubes. Even pieces sauté uniformly and dissolve evenly into the broth during the long cook.
The dish becomes very tasty and the soup acquires a beautiful color if you sauté the onion in a pan until half cooked. Fry the onion over medium heat until translucent and starting to brown.
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 time 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 forty minutes. After the signal, turn off the multicooker and let the dish sit for another five to ten minutes until the pressure equalizes. Open the lid and add the bay leaf to the soup.
Finely chop the green onion. The fresh green tops bring color and bright flavor that contrast beautifully with the rich smoky broth.
After ten minutes, serve the soup in portions. Add green onion directly to individual plates. Add favorite herbs — dill, parsley, or others — if desired. The pea soup in a multicooker-pressure cooker with smoked meats is ready. We added all ingredients simultaneously, but thanks to the unique pressure-cooking technology, everything cooked as it should: meat and vegetables cooked but not overcooked, peas completely dissolved into a thick body that gives the soup its signature richness.
Tips
- 1
Use pea halves rather than whole peas. Halves cook faster and dissolve more completely into the broth, giving the signature thick body of proper pea soup. Whole peas often need overnight soaking and still take longer to cook through. Pea halves are sold in any well-stocked grocery store; the price difference is negligible and the cooking convenience is worth the small upgrade.
- 2
Combine fresh and smoked meat for the deepest flavor. Pork ribs alone make good soup; pork ribs plus smoked chicken or smoked sausage make exceptional soup. The smoke layer adds complexity that fresh meat alone cannot deliver. The same combine-fresh-and-smoked principle elevates many traditional Russian soups including mixed meat solyanka.
- 3
Do not skip skimming the foam during the initial boil. The foam contains coagulated proteins and impurities that would cloud the broth and add bitter flavor. Patient skimming for the first 10-15 minutes produces a clear, beautifully flavored broth. After the bulk of foam is removed, the rest of the cook produces minimal new foam and requires no further attention.
- 4
Serve with garlic croutons and a generous spoon of sour cream. The crispy croutons add textural contrast against the smooth thick soup, while sour cream brings cool dairy richness that balances the smoky depth. A side of crusty homemade bread for dipping completes the traditional Russian winter lunch perfectly.
FAQ
Why are my peas not dissolving? +
Three usual causes: using whole peas instead of halves, not enough cooking time, or hard water. Use pea halves for fast dissolution. Cook for the full 40 minutes under pressure, or 90+ minutes on stovetop. Hard water with high mineral content prevents legumes from softening properly — use filtered water or add a pinch of baking soda to the cooking liquid to soften the water if you have hard tap water.
Can I make this soup without a multicooker? +
Absolutely. The traditional stovetop version takes about 90-120 minutes of gentle simmering. Brown the meat first in a Dutch oven, add water and other ingredients, simmer covered on low heat. The peas eventually dissolve and the meat tenderizes. The multicooker just compresses the long cook into less time through pressure. Both approaches produce excellent results; choose based on schedule and equipment.
Can I make this soup vegetarian? +
Yes. Skip the meat entirely and build a deep vegetable broth from carrots, onions, celery, and bay leaf. Add a generous splash of soy sauce or smoked paprika to mimic the smoky depth lost from omitting meat. Smoked tofu or tempeh can add the smokiness too. The peas, potatoes, and vegetables provide plenty of body; the soup remains hearty and satisfying without any meat at all.
How long does pea soup keep? +
Pea soup actually improves on day two as flavors deepen. Stored covered in the fridge, it keeps for 4-5 days. The soup thickens significantly during refrigeration as the peas continue absorbing liquid — thin with hot water or broth when reheating. The dish freezes well for up to 3 months in portion-sized containers. Thaw overnight in the fridge before reheating gently on the stove. The texture survives freezing perfectly.
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