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Pea soup with smoked ribs classic

Classic Pea Soup with Smoked Ribs

A rich, hearty soup the men in the family will love! The flavor of smoked ribs pairs beautifully with peas — that's exactly how you make classic pea soup. With long cooking, the peas break down almost into a purée. A great choice for a hot lunch on a cold winter day!

katushafin

Recipe author

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Composition / ingredients

Servings:

Peas

Smoked ribs

700

Water

Onion

Carrots

Potatoes

Vegetable oil

Peppercorns

Bay leaf

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 3 g

Fats 44 % 8 g

Carbohydrates 39 % 7 g

119 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make soup with smoked pork ribs? Gather your ingredients. It's best to use split peas, which cook down better and faster. It's also best to chop the ribs into small pieces. Use good water for the soup — filtered or bottled — since its taste affects the flavor of the soup.
Step 2:

Peel the onions. Set one aside to cook whole, and cut the other into small cubes.
Step 3:

Wash and peel the carrots well. Leave one whole for the broth and grate the other on a coarse grater.
Step 4:

Wash and peel the potatoes. Cut them into cubes or sticks. Cover the potatoes with water so they don't darken while the soup cooks.
Step 5:

Take a large pot and pour in the water. Put in the ribs after washing them well. Rinse the peas under running water until the water runs clear. Add the peas to the pot with the ribs.
Step 6:

Set the pot on the stove over medium heat. Wait for it to come to a boil and skim off the foam with a slotted spoon. Lower the heat and let the broth cook for an hour.
Step 7:

After an hour, the peas will be well cooked down. Add the whole onion and carrot to the soup. Add salt — keep in mind that the ribs are salty and will give some of their salt to the broth, so use less than usual. Let the soup cook for another half hour.
Step 8:

While the soup finishes cooking, make a vegetable sauté. Heat a skillet and pour in the vegetable oil. Add the chopped onion and grated carrot. Fry over low heat, stirring, until golden.
Step 9:

After half an hour, remove the whole onion and carrot from the soup. Add the diced potatoes and cook them for another 5 minutes.
Step 10:

Add the sauté to the soup, along with the peppercorns and bay leaf. Wait for the soup to come to a boil and simmer it for a couple of minutes. Then turn off the heat, cover the pot, and let the soup rest a little.

The whole family loves pea soup. I make it very often. This is the simplest, most standard recipe — no need to soak the peas in advance, they cook down perfectly. The soup comes out thick, rich, and very tasty!
The amount of water in the recipe can be reduced or increased as you like, depending on whether you want a thicker or thinner soup.
Root vegetables are best washed with a brush or a stiff sponge under running water.
To keep your eyes from stinging while chopping onions, rinse the onion and the knife in cold water. The cutting board won't pick up the unpleasant onion smell if you rub it with a piece of lemon before slicing.