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Thick pea soup with smoked pork ribs and ginger

Thick Split Pea Soup with Smoked Pork Ribs and Ginger

A rich, fragrant pea soup that's just right for a winter dinner — really. Thick, with a broth made creamy by the peas, a deep smoky aroma, and a gentle, spicy kick, it's the kind of bowl anyone would dream of after walking in from a damp or freezing street. This is the soup that settles you and makes everything feel all right.

Foster

Recipe author

Thick pea soup with smoked pork ribs and ginger

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Composition / ingredients

Servings:

Water

Smoked pork ribs

600

Onion

Carrot

Celery (celery stalk)

Water (reserved from cooking the peas)

0.5

Onion

Carrot

Yellow split peas

300

Potatoes

Ginger

Garlic

Peppercorns (black peppercorns)

Allspice (whole berries)

Fenugreek

Chili pepper (ground)

0.25

Bay leaf

Corn oil (or sunflower oil)

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

112 kcal

GI: 50 / 50 / 0

Cooking method

Step 1:

How do you make split pea soup with smoked ribs? Soak the peas ahead of time in cold water for 1-2 hours. Then drain, cover with fresh water, and cook over low heat for about 2 hours, or until the peas break down. Skim off any foam as it rises. Don't add salt yet — salting legumes while they cook keeps them firm and helps them hold their shape, which is great for salads and side dishes but not what you want here.
Step 2:

Put all the broth ingredients in a pot (wash and peel the vegetables; you can leave them whole or just cut them into large chunks) and set it over the heat. Once it boils, skim the foam, lower the heat to a bare simmer, and cook for 1-2 hours.
Step 3:

Peel and finely dice the onion.
Step 4:

Peel and finely dice the carrot.
Step 5:

Peel and cut the potatoes into cubes a bit larger than the onion and carrot.
Step 6:

Peel and chop the garlic.
Step 7:

Add the carrot to a skillet heated with oil and fry, stirring.
Step 8:

Once the carrot has started to brown, add the onion. Peel and chop the ginger and add it to the onion and carrot.
Step 9:

Measure out the spices.
Step 10:

Grind the salt and peppercorns in a mortar.
Step 11:

Grind the fenugreek as well.
Step 12:

Strain the finished broth. You won't need the vegetables; set the meat aside on a plate to cool.
Step 13:

Add the potatoes to the broth and set it to cook.
Step 14:

Pull the meat off the bones and cartilage.
Step 15:

Cut the meat into cubes, or however you like.
Step 16:

The peas are done.
Step 17:

When the potatoes are nearly done, salt the soup.
Step 18:

Pour a little of the reserved pea cooking water into the soup.
Step 19:

Add the sautéed onion, carrot, and ginger to the soup.
Step 20:

Add the meat to the soup.
Step 21:

Drain the peas.
Step 22:

Add the peas to the soup.
Step 23:

Add the spices.
Step 24:

Stir and simmer for about 5 minutes.
Step 25:

The soup is ready.
Step 26:

Let the soup rest, covered, to steep, then serve.