Recipe for pea soup with smoked pork ribs. Pea soup with ribs

Calories: Not specified
Cooking time: Not indicated

Well, I don’t know about anyone, but I cook pea soup exclusively for my household. It just had to happen that my least favorite dish since childhood is so adored by my husband and son. And I cook this soup especially for them, I don’t even try it, but judging by the enthusiastic faces, I understand that it turns out very tasty and appetizing. Still would! After all, I’m preparing pea soup with smoked ribs, and I decided to show you the step-by-step recipe with photos.
I've always had problems with this dish. At first, I refused to eat it in kindergarten, and a careless teacher poured it on my blouse. And when my mother came to pick me up and saw me in this form, naturally she was very upset and after talking with the teacher, I was transferred to another kindergarten. I thought that it would all end there, but I was wrong, because in the school canteen we were fed this dish several times a week, and I just had to throw it away. At home, of course, my mother cooked it, and it was probably much tastier than the canteen one, but in my childhood memory I had a block about this dish and that’s why I never ate it.
Already as an adult, I tried to overcome my childhood memories, but as it turned out, it was not so easy, and I came to terms with it. And I cook it in different ways, the way my mother does it and the way my mother-in-law does it, and I read a few more recipes in a magazine. Here is one of them that I offer you. What I especially like about it is how easy it is to prepare. Usually this soup takes a long time to cook, but the main thing here is to soak the peas first and then the whole process will take about an hour. Moreover, our meat base is smoked pork ribs; they do not need to be cooked for a long time.
In order for the peas to boil well, you need to choose them correctly; it is better to take yellow split peas - they cook faster, but first you need to soak them for several hours.
So, how to make pea soup with smoked ribs.

Ingredients:
- smoked ribs - 500 g,
- yellow peas - 1 cup,
- onion - 1 pc.,
- potato tubers - 2 - 3 pcs.,
- carrot root - 1 - 2 pcs.,
- sunflower oil - 2 tbsp,
- salt,
- spices.

Recipe with photos step by step:

Soak the peas in cold water for 3-4 hours, or even overnight.

Next, we wash it, fill it with about 3 liters of water and let it cook for 40 minutes.
Peel the onion, carrot root and chop it.

Sauté vegetables in a frying pan until golden brown.

Peel the potatoes and cut into pieces.
We also cut the ribs into pieces.

After 45 minutes, add the potatoes and ribs to the soup with the peas.
Then add the sautéed vegetables.
Bring the dish to balance the spices and cook until the potatoes are cooked.
Add greens and serve.

Bon appetit!

We also advise you to prepare

Ingredients:

dried peas - 300 grams;
carrots - 150-200 grams or 2 pieces;
water - 4-4.5 liters;
sunflower oil - 2-3 tablespoons;
onion - 100 grams or 1 piece;
potatoes - 0.5 kilograms or 5 medium potatoes;
smoked ribs - 0.5 kilograms;
salt, pepper, spices, herbs - to taste;
loaf or white bread - 200-300 grams.

Pea soup with smoked ribs, very tasty. Step by step recipe

We prepare the peas in advance: we wash them well and fill them with water so that it covers 5 centimeters higher than the grains themselves. Leave for 6 hours to swell (this will make it cook faster). If you do not have the opportunity to insist for so long, but you need the soup to cook quickly, soak the peas for at least 1 hour, bring to a boil for the first time, drain the water and cook in a new one, you can also add 0.5 teaspoon of soda.
We wash the swollen peas well under cool water and let them drain. Please note: beans must be soaked in plenty of water, and then rinsed and boiled in new water. During infusion, the peas will not only swell, but will also release substances to the water that block digestion in the stomach and cause colic and bloating in the intestines.
We take water into a saucepan, add peas to it and let it cook (do not add salt at this stage - so that the grains boil faster). During cooking, remove the foam so that the soup is clear.
Cut the potatoes into medium cubes, the onion into quarter rings (approximately 0.3 centimeters thick).
Carrots can also be cut into thin half rings or grated (as you wish).
Heat a frying pan with sunflower oil, throw in only the onion and sprinkle with ground black pepper (this will help it reveal its aroma better). Fry over medium or below medium heat until soft. It is not recommended to fry too much, but this is a matter of taste.
When the onion begins to brown, add the carrots, reduce the heat and simmer for about 5 minutes. During this time, the carrots will not have time to cook and will remain a little hard - don’t worry, they will finish cooking in the soup.
We cut the smoked meats into pieces 0.5-0.7 centimeters thick; for originality, they can be cut into long strips. And in the places where the ribs are located, we cut according to the thickness of the bone itself.
Spread the smoked meats on the carrots and onions and continue to simmer over low heat, stirring occasionally. When the ribs are lightly fried, the pan can be removed from the heat.
When the peas begin to fall apart (approximately 20-25 minutes after boiling), throw in the potatoes, salt and add spices (I mainly add bay leaves and peppercorns).
When the potatoes are ready, add the roasted meats and cook for about 10 minutes so that the carrots have time to cook.
For croutons, it is best to use a not very soft (yesterday's) white loaf. Cut it into cubes, 1-1.5 centimeters thick, transfer it to a baking sheet and dry it in the oven until a beautiful golden color.
You can use whatever greens you like in the recipe, but I really like dill. We wash it well, dry it and finely chop it.
Before serving, sprinkle pea soup with ribs with herbs and croutons.

The whole soup is imbued with a divinely delicious smoky aroma, as if cooked over a fire. And how deliciously it goes with croutons, when they are only slightly wet, and at the same time remain crispy - you'll lick your fingers! Therefore, crackers can be served separately so that everyone can add it to their plate. Be sure to make and try the pea soup with smoked ribs! And I, together with “Very Tasty”, wish you bon appetit!

Pork ribs have been a popular treat since the Middle Ages. Back then it was an expensive delicacy that decorated mainly noble feasts. The ribs were marinated in dry white or red wine, stewed until soft and served with fresh herbs. With the development of culinary science, many other ways of preparing the delicacy have appeared. Nowadays, ribs are fried, cooked sous vide, stewed, baked in the oven or barbecue and, of course, smoked. Moreover, the latter cooking method is popular all over the world and is actively used in the cuisines of many nations.

Smoked pork ribs are consumed as an independent snack or all kinds of dishes are prepared from them. The product is especially often used for cooking the former, because it produces a tasty, rich and very aromatic broth. It serves as the basis for solyanka, borscht and some soups. This base is especially good for pea soup with smoked ribs, because the sweetish taste of peas goes well with the “smoke.”

Taste Info Hot soups / Pea soup

Ingredients

Dry peas - 1 cup;
Potatoes - 2-3 pcs;
Smoked ribs - 300-500 g;
Onions - 1 piece;
Carrots - 1 piece;
Vegetable oil – 2 tbsp;
Greens, salt, pepper - to taste;
White bread for croutons - optional.

How to make pea soup with smoked ribs

First of all, you need to choose the right peas. Give preference to varieties that cook well - then you will get a delicious pea soup with smoked ribs. Soak a glass of peas for several hours (overnight is possible) in water at room temperature.

Place the smoked ribs in a saucepan and add 2.5-3 liters of drinking water. Let it cook for one hour.

Strain the resulting broth and return it back to the stove. Separate the meat from the bones and cut it into small pieces. Chop the greens. Dill, parsley, green onions or cilantro will do (if you like). We set aside the chopped products - we will throw them into the ready-made dish.

Wash the soaked peas thoroughly and add them to the boiling broth. Don't forget to stir it periodically to prevent it from sticking to the bottom of the dish.

We clean and wash the onions and carrots. Dice the onion and grate the carrots on a coarse grater. Sauté vegetables in a small amount of vegetable oil until soft.

Send them into the boiling soup.

Peel the potatoes and remove their eyes, wash the tubers thoroughly. You can use a washcloth or brush for this. Cut the potatoes into cubes.

30-40 minutes after adding the peas, add the chopped potatoes to the pan.

A few minutes before the end of cooking, place the previously prepared meat and herbs into the pan. Mix thoroughly and bring the first dish to taste. To do this, you will need ordinary table salt and freshly ground pepper (black, allspice, or a mixture). Other seasonings will not be useful, since the taste of the soup will already be rich. Leave the pan on the fire for another 2-3 minutes.

While the soup is cooking, prepare croutons for it. To do this, cut white bread into cubes and dry it in a dry frying pan. If desired, you can rub the resulting croutons with garlic.

Serve the soup hot along with the prepared croutons.

The easiest way to cook peas well is to pre-soak them. But if for some reason you cannot do this, add a tablespoon of vegetable or butter to the pan during cooking. With its help, the peas will boil faster.
Do not soak the peas for too long - they may sour and develop an unpleasant odor that will be difficult to get rid of. Soak whole peas in water for no more than 10 hours, and split peas for 6-7.
If you don’t have a suitable grater, you can cut the carrots into thin strips for sautéing.
If desired, you can add other smoked meats to the pea soup - sausage, frankfurters, ham. They will make the dish even more flavorful. Add these ingredients along with the meat and herbs a few minutes before the end of cooking.

According to generally accepted standards, soup with smoked ribs is usually prepared with peas. However, for allergy sufferers and opponents of legumes, it is recommended to replace the main ingredient with any other. There are a lot of options for soup with smoked ribs and every cook will find a recipe that suits him. Are you a fan of mushrooms, or do you adore vermicelli, or maybe you don’t like vegetables? Then these recipes are for you!

Replacing ingredients will not only make the dish tasty, but will also emphasize the uniqueness of the broth. And smoked meats have an incredibly rich taste and appetite-stimulating aroma. And these characteristics of the soup simply cannot be spoiled by anything.

Potatoes, grains and cabbage will make it more filling, while cheese, lentils and pumpkin will make it spicier.

To serve, soup with smoked ribs can be garnished with parsley. Its aroma does not overwhelm the aroma of smoked meats and creates an appetizing contrast on the plate.

How to make smoked ribs soup without peas - 13 varieties

Many people love pasta, with which the broth goes so harmoniously. A similar light soup is often prepared for the sick. Despite its simplicity, it is considered quite filling.

For vermicelli soup you will need:

5-6 pork ribs;
dill greens;
green onions;
onion;
salt to taste;
four potatoes;
carrot;
vegetable oil;
small vermicelli.

Preparation:

First of all, boil the ribs in boiling water without salt. Meanwhile, prepare a frying mixture of grated carrots and finely chopped onions. After 10 minutes of cooking the meat, take it out and add the roast, potatoes and green onions to the pan. When the potatoes become soft, add vermicelli and dill. You should add salt to the soup with smoked meats at the very end, to taste. Before serving, return the ribs to the soup. Bon appetit.

To make the soup tender and piquant, you can use cheese sauce. Of course, the preparation will be long and tedious, but the original masterpiece is worth it. It is worth adding that the recipe is quite high in calories. However, if you decide to have a belly celebration, go for it!

Products:

600 gr. pork ribs;
two processed cheeses;
3-4 potatoes;
1 carrot;
onion;
garlic;
a bunch of greenery.

Preparation:

You should start cooking with cheese. It needs to be cooled in the freezer. Next, take 2 liters of water and put on fire, putting in the ribs and onions. As soon as the water starts to boil, reduce the heat. You will have to cook the ribs for a long time until they are ready.

Peel carrots and potatoes and cut into cubes. Wash the greens and garlic thoroughly and chop. Remove the cheese from the freezer and grate it. When the potatoes are ready, remove the onion and ribs from the broth.

Rice soup is not always filling. If you don’t overdo it with cereal, the soup will turn out quite light. Rice is recognized as a dietary product that is easily digested by the stomach. Yes, and it’s easy to prepare.

What you will need:

smoked ribs;
carrot;
potato;
greenery;
garlic;
vegetable oil;
Bay leaf;
fresh tomatoes.

Preparation:

First, take the pork ribs, place them in boiling water and cook until done. Add finely chopped potatoes and rice. Stir and cook until done. Add salt and pepper to taste. Take carrots, cut into small cubes, peel fresh tomatoes, garlic and fry with vegetable oil. After that, add the vegetables to the broth, throw in the onion and cook for another 10 minutes. Then the dish can be served.

An excellent oriental dish goes well with smoked ribs. The heat and spiciness complement each other perfectly. Would you like to try it? Then be patient and have the following ingredients.

Products:

Smoked beef ribs - 0.5 kilograms
Walnuts - 1/3 cup
Rice - 1/3 cup
Tkemali sauce - 1 tablespoon
Onion - 1 piece
Olive oil - 2 tablespoons
Khmeli-suneli - ¼ teaspoon
Cilantro - 1 bunch
Garlic - 3 cloves
Water - 2 liters.

Preparation:

Divide the ribs into portions and fry them until golden brown without oil, in their own fat. Place them in a saucepan with water and cook for about an hour. Fry the chopped onion until transparent. Rinse the rice thoroughly and add to the onion. When the cooking time for the ribs comes to an end, transfer the rice to the pan. Continue cooking. After ten minutes, add tkemali and chopped nuts, cook for 7 minutes. Then remove from heat and add chopped garlic. Let the kharcho brew for 15 minutes. Chop the cilantro very finely and add to the soup just before serving. Bon appetit!

Potato soup with smoked ribs in a slow cooker

For those who have a miracle kitchen appliance - a multicooker - cooking is a fairy tale. Very complex dishes become a matter of minutes, and your favorite things don’t have to wait. So why not let a slow cooker recipe grace our list of smoked soups. For those few who have a miracle technology...

Ingredients:

Smoked ribs - 300 grams
Greens - 1 bunch
Potatoes - 4 tubers
Bay leaf - 2 leaves
Pepper, salt - to taste.

Preparation:

Fry chopped onions and carrots for frying in a multicooker bowl in vegetable oil - “Frying” mode for 10 minutes.

Then put the chopped potatoes and ribs into the bowl, mix everything, add water, cook in the “Soup” mode for 40 minutes.

By the way, if you cook soup in a slow cooker in the “Stew” mode, the dish turns out more tender, rich and rich. However, the cooking time in this mode is 15 minutes longer.

This soup, unlike sour cabbage soup, pleases with a whole symphony of flavors. The cabbage becomes soft and goes well not only with meat, but also with other ingredients. This option will fill the kitchen with nostalgia for summer during the cold season.

To prepare this soup you need:

Smoked pork ribs - 0.6 kilograms
Bay leaf - 2 pieces
Garlic - 2-3 cloves
Green beans - 0.2 kilograms
Black pepper - 10 peas
Onion - 1 piece
Celery - 2 stalks
Carrots - 1 piece
Tomato paste - 2 tablespoons
Green beans - 0.2 kilograms
White cabbage - 0.2 kilograms
Potatoes - 2 tubers
Ground pepper, salt - to taste

Preparation:

Wash the ribs and cut them. Peel the garlic cloves, place them whole in a saucepan, add pepper and add 2 liters of water.

Bring to a boil, boil for 50 minutes - the meat should fall away from the bones.

Cut the celery into half rings, the carrots into cubes, the beans into pieces, and finely chop the cabbage. Fry the vegetables in vegetable oil until the onion is transparent. Add tomato paste. Remove the cooked ribs from the pan and separate from the bones. Place vegetables and potatoes into the pan. Cook until the vegetables are almost ready, add pieces of meat five minutes before they are ready. Have fun!

We are used to an abundance of meat in solyanka, but has anyone tried cooking it with smoked ribs? They add new flavor nuances to this traditional dish. The broth is surprisingly rich and rich. It's time to try it!

Ingredients:

Smoked ribs - 0.4 kilograms
By-products (smoked sausages, ham, sausages) - 0.8 kilograms
Pickled cucumbers - 10 pieces
Potatoes - 3 medium tubers
Tomato paste - 5 tablespoons
Onion – 1 piece
Olives - 1 cup
Lemon – 1 piece
Bay leaf -5 pieces
Salt - To taste
Pepper - To taste

Preparation:

Boil the ribs for 1 hour over low heat. Add diced potatoes to the boiling broth at the end of cooking.

Fry carrots and onions with tomato paste until golden brown. Smoked meats and sausages are cut into small cubes. Add fried meats and finely chopped cucumbers to the hodgepodge. Cook for 15 minutes. Add olives, salt and spices 4 minutes before the end of cooking. Voila!

Lentils are a great substitute for peas in this soup. It harmonizes perfectly with smoked meats. However, unlike peas, lentils are very healthy, rich in iron and many other elements. This option is perfect for those who have problems with the intestines and stomach.

Products:

Green French lentils - 150 grams
Water - 2.5 liters
Smoked beef ribs - 600 grams
Onion - 1 piece
Potatoes - 3 tubers
Carrots - 1 piece
Vegetable oil
Pepper, bay leaf salt - to taste.

Preparation:

Separate the ribs, place in boiling water and cook for 20 minutes. Then take them out, separate them from the bone and put them back into the pan. Add chopped potatoes and lentils. Cook over medium heat for 30-40 minutes. Add fried carrots and onions. Cook for another 10 minutes.

When using lentils in cooking, be sure to first soak them in cold water for 5-6 hours.

When serving, the soup can be decorated with herbs. She will create summer in a plate.

Autumn is famous for its harvests, so why not take advantage of it. At this time of year, there are so many vegetables in the kitchen that the thought arises: “What should I cook first?” Don't separate products, create convergence of taste!

Ingredients:

Smoked pork ribs - 5 pieces
Zucchini - 1 piece
Sweet pepper - 1 piece
Tomatoes -1 piece
Paprika - 1 teaspoon
Champignons - 2 pieces
Garlic - a couple of cloves.
Pepper, salt, aromatic herbs - to taste.

Preparation:

Place onion, garlic in a preheated saucepan and add oil. Fry them over medium heat for a couple of minutes. Add chopped peppers, mushrooms and zucchini. Chop the greens and add along with aromatic herbs.

Stir and heat well. Place the smoked ribs and add water - the water should cover all the ingredients 2 times. Cook for 15 minutes. Add coarsely chopped tomatoes and cook for a couple more minutes. The soup is ready!

Bean soup with smoked ribs is no less tasty and aromatic than traditional pea soup. In addition, the protein found in beans is much better absorbed by the human body than in peas. Are you ready to see this?

You will need:

Smoked ribs - 0.6 kilograms
Pepper, salt - to taste
Canned beans - 400 grams
Potatoes - 4 tubers
Onion - 1 piece
Tomato paste - 1 teaspoon
Water - 2.5 liters

Preparation:

Place the ribs in boiling water and cook for 20 minutes. Meanwhile, fry the carrots and onions, chopped for frying. Add tomato paste to them. Cut the potatoes into cubes. After 20 minutes of cooking the ribs, check for salt. Add prepared vegetables and cook until potatoes are done. Before serving, the dish can be decorated with herbs.

The duet of smoked meats and mushrooms fascinates even the most severe culinary critic. Everyone I know will be asking for this recipe. Dare!

Ingredients:

Smoked ribs - 0.3 kilograms
Dried white mushrooms - 30 grams
Water - 1 liter
Carrots - 120 grams
Onion - 80 grams
Garlic - 2 cloves
Celery - 50 grams
Potatoes - 1 piece
Pepper, salt - to taste.

Preparation:

Place the mushrooms, pre-soaked overnight, in the broth, put on the fire and bring to a boil. Cook for 30-40 minutes until the mushrooms are soft.

Fry finely chopped garlic and onion in vegetable oil for 5 minutes. Then add finely chopped celery and carrots, fry the vegetable mixture until golden brown. Place prepared vegetables and peeled whole potatoes into the broth. Place on low heat. Cook for 15 minutes. Add smoked ribs and cook for another 10 minutes.

To make the mushroom soup rich, one potato is boiled whole during cooking, and when the soup is ready, it is removed and pureed. Return to the pan and mix thoroughly. This allows the potatoes to complement the soup.

Salt and pepper the dish at the very end of cooking.

Pumpkin lovers will love this recipe. Pumpkin adds a touch of sweetness and tenderness to the dish and goes well with meat. If desired, the soup can be pureed before serving. It is incredibly tasty and delicacy.

Products:

Smoked ribs - 0.5 kilograms
Zucchini - 1 piece
Pumpkin - 0.3 kilograms
Carrots - 1 piece
Tomatoes - 2-3 pieces
Onion - 1 piece
Lentils - 0.4 kilograms
Garlic - 2 cloves
Pepper, salt, paprika to taste

Preparation:

Cut vegetables into cubes. Fry carrots and onions until golden brown. Add pumpkin, zucchini, garlic and simmer for 10 minutes.

In a dry frying pan, fry the ribs in their own fat and place in a pan. Pour 1.3 liters of boiling water, add lentils and cook for 20 minutes. Peel the tomatoes, turn them into a paste in a blender and add them to the roast. Transfer it to a saucepan and cook for 7 minutes.

Add spices and salt before finishing cooking. Garnish with fresh herbs before serving.

Sauerkraut fans won't be able to resist this next masterpiece! And not only them. The sourness and combination of flavors of cabbage has brought it to the world level.

Ingredients:

Ribs;
Tomato paste - 1 tbsp. l;
Potatoes - 4 pcs;
Onion - 1 piece;
Carrots - 1 piece;
Millet - 5 tbsp. l;
Sauerkraut - 2 cups.

Preparation:

Pour water over the ribs and cook the broth for 30 minutes. Then remove the ribs and separate the meat from the bone.

Place onions and carrots prepared for frying in a frying pan greased with sunflower oil. Add a little water to the tomato paste and stir. When the roast acquires a golden hue, add tomato paste and simmer for 5 minutes. Salt the broth to taste, add the potatoes, cut into pieces, well-washed millet, and cook until the potatoes are cooked. Add sauerkraut and cook for another 10 minutes. Place the meat and roast into the pan. Let simmer for 5 minutes. Bon appetit!

Ingredients:

dried peas - 300 grams;
carrots - 150-200 grams or 2 pieces;
water - 4-4.5 liters;
sunflower oil - 2-3 tablespoons;
onion - 100 grams or 1 piece;
potatoes - 0.5 kilograms or 5 medium potatoes;
smoked ribs - 0.5 kilograms;
salt, pepper, spices, herbs - to taste;
loaf or white bread - 200-300 grams.

Pea soup with smoked ribs, very tasty. Step by step recipe

We prepare the peas in advance: we wash them well and fill them with water so that it covers 5 centimeters higher than the grains themselves. Leave for 6 hours to swell (this will make it cook faster). If you do not have the opportunity to insist for so long, but you need the soup to cook quickly, soak the peas for at least 1 hour, bring to a boil for the first time, drain the water and cook in a new one, you can also add 0.5 teaspoon of soda.
We wash the swollen peas well under cool water and let them drain. Please note: beans must be soaked in plenty of water, and then rinsed and boiled in new water. During infusion, the peas will not only swell, but will also release substances to the water that block digestion in the stomach and cause colic and bloating in the intestines.
We take water into a saucepan, add peas to it and let it cook (do not add salt at this stage - so that the grains boil faster). During cooking, remove the foam so that the soup is clear.
Cut the potatoes into medium cubes, the onion into quarter rings (approximately 0.3 centimeters thick).
Carrots can also be cut into thin half rings or grated (as you wish).
Heat a frying pan with sunflower oil, throw in only the onion and sprinkle with ground black pepper (this will help it reveal its aroma better). Fry over medium or below medium heat until soft. It is not recommended to fry too much, but this is a matter of taste.
When the onion begins to brown, add the carrots, reduce the heat and simmer for about 5 minutes. During this time, the carrots will not have time to cook and will remain a little hard - don’t worry, they will finish cooking in the soup.
We cut the smoked meats into pieces 0.5-0.7 centimeters thick; for originality, they can be cut into long strips. And in the places where the ribs are located, we cut according to the thickness of the bone itself.
Spread the smoked meats on the carrots and onions and continue to simmer over low heat, stirring occasionally. When the ribs are lightly fried, the pan can be removed from the heat.
When the peas begin to fall apart (approximately 20-25 minutes after boiling), throw in the potatoes, salt and add spices (I mainly add bay leaves and peppercorns).
When the potatoes are ready, add the roasted meats and cook for about 10 minutes so that the carrots have time to cook.
For croutons, it is best to use a not very soft (yesterday's) white loaf. Cut it into cubes, 1-1.5 centimeters thick, transfer it to a baking sheet and dry it in the oven until a beautiful golden color.
You can use whatever greens you like in the recipe, but I really like dill. We wash it well, dry it and finely chop it.
Before serving, sprinkle pea soup with ribs with herbs and croutons.