Composition / ingredients
Step-by-step cooking
Step 1:
How to cook soup with smoked pork ribs? Prepare the ingredients for making soup. It is better to take split peas, they boil better and faster. It is better to cut the ribs into small pieces. Use good water for soup, from a filter or bottle, the taste of the soup depends on its taste.
Step 2:
Peel the onion. Put one onion aside, we will cook it whole, cut the second into small cubes.
Step 3:
Wash and peel the carrots well. Leave one carrot whole for the broth, grate the second on a coarse grater.
Step 4:
Wash and peel the potatoes. Cut the tubers into cubes or cubes. Fill the potatoes with water so that they do not darken while the soup is cooking.
Step 5:
Take a large saucepan, pour water into it. Put the ribs in it, having previously washed them well. Rinse the peas under running water until clear water. Add the peas to the pan to the ribs.
Step 6:
Put the pan on the stove over medium heat. Wait until boiling, remove the foam with a slotted spoon. Turn down the heat and leave the broth to cook for one hour.
Step 7:
After an hour, the peas are already well boiled. Put the onion and carrot left whole in the soup. Add salt. Note that the ribs are salty, they will give part of the salt to the broth, so you need to salt less additionally. Leave the soup to cook for another half hour.
Step 8:
While the soup is being cooked, make a roast of vegetables. To do this, heat a frying pan, pour vegetable oil on it. Lay out the onion and carrot. Fry the vegetables over low heat, stirring them until golden brown.
Step 9:
After half an hour, remove the onion and carrot from the soup. Put the sliced potatoes. Cook the potatoes for another 5 minutes.
Step 10:
Add the roast to the soup, put the peppers and bay leaf in it. Wait for the soup to boil, boil it for a couple of minutes. Then turn off the heat, cover the pan with a lid and let the soup brew a little.
We love pea soup with the whole family. I cook it very often. This recipe is the simplest and most standard - no need to pre-soak the peas, they boil perfectly. The soup turns out thick, rich and very tasty!
The amount of water specified in the recipe can be reduced or increased at your request, depending on whether you want to get a thick or more liquid soup.
Root vegetables are best washed with a brush or a hard sponge under running water.
So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dried green peas, unboiled whole - 340 kcal/100g
- Crushed raw peas without seed coating - 348 kcal/100g
- Crushed boiled peas - 115 kcal/100g
- Turkish peas, dried, uncooked - 360 kcal/100g
- Dried, uncooked cow peas - 343 kcal/100g
- Dried boiled cow peas - 76 kcal/100g
- Dried peas - 322 kcal/100g
- Peas - 298 kcal/100g
- Bay leaf - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Smoked pork ribs - 514 kcal/100g
