Split Pea Soup with Smoked Pork Hock
Make a tasty, colorful, mouthwatering soup and treat your family! This split pea soup with smoked pork hock is hearty and nourishing, and it's a feast for the eyes too, with its bright colors. The broth owes its rich flavor to the smoked meat and root vegetables, which give the soup its special charm and aroma.
Galla
Recipe author
Split Pea Soup with Smoked Pork Hock
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 31 %
4 g
Fats 31 %
4 g
Carbohydrates 38 %
5 g
69 kcal
GI:
100
/
0
/
0
- Set a large pot on the stove and add the pork hock, scrubbed clean. Cover the meat with water. Wash and peel the celery and parsley roots, cut them into a few pieces, and add them to the hock. Peel the onion and drop it in whole. Rinse the split peas — a mix of green and yellow, though it's not crucial; one kind is fine. Add them to the pot and set it over medium heat. Bring to a boil, skimming off any foam that forms with a spoon. One important note: don't salt the broth. When you cook peas, you don't salt the water. Peas sometimes need soaking ahead of time (up to 5 hours), but split peas usually cook quickly and well. It's best to stick with brands you know, or to play it safe and soak the peas first anyway.
- You can also add your favorite spices — bay leaf, allspice, or whole black peppercorns. The flavor is easy to tailor to your taste, though even without extras the broth comes out incredibly rich. Lower the heat after it boils and simmer the broth for 30 minutes on the lowest setting. Wash and peel the carrots and potatoes and cut both into small pieces. After 30 minutes, fish out the root pieces and the onion — you won't need them anymore. Lift the hock onto a wide plate. Add the carrots and potatoes to the pot, along with the fresh sprig of thyme and a little salt. Keep simmering another 10–15 minutes, until the peas and vegetables are tender. Meanwhile, shred the meat into strands with a fork, or cut it into neat pieces if you prefer. Once the peas are done and the carrots and potatoes are soft, it's time to take the soup off the heat. But first, remove the thyme, taste the soup, and season with salt and ground black pepper. Return the meat to the pot, stir, hold it on the heat for another 30 seconds or so, then take it off.
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 their skins - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dried whole green peas, uncooked - 340 kcal/100g
- Split raw peas, hulled - 348 kcal/100g
- Boiled split peas - 115 kcal/100g
- Dried chickpeas, uncooked - 360 kcal/100g
- Dried cowpeas, uncooked - 343 kcal/100g
- Dried cowpeas, boiled - 76 kcal/100g
- Dried peas - 322 kcal/100g
- Peas - 298 kcal/100g
- Ground black pepper - 255 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Parsley root - 49 kcal/100g
- Pork hock - 294 kcal/100g
- Celery root - 32 kcal/100g
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