Pea soup with smoked ribs: recipe and cooking tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Recipe for pea soup with smoked ribs, as well as with different types of meat, is recognized as one of the hearty and fragrant first courses not only in our country, but also far beyond its borders. Each nation slightly modifies the recipe of the popular stew to fit their ideas about the inimitable taste of the dish. This soup is more suitable for the winter menu, but this does not mean that the dish is tasteless at other times of the year. The aroma of a fire coming from smoked meats makes it more and more popular. Although the preparation of pea soup with smoked ribs is a classic of the culinary genre, in the days of Soviet canteens, the dish was considered not very respected. After all, it did not contain smoked meat ingredients. Today, every housewife can start cooking this dish. Moreover, the ingredients are no longer in short supply and are freely available.

About calories

The dish will also appeal to those ladies who jealously monitor their own volumes. Soup contains a lot of protein. And averageThe calorie content of pea soup with smoked ribs is 217 kilocalories per serving of 250 grams. One hundred grams of ready-made soup contains only 87 calories. You can increase their number by adding, for example, a handful of croutons. Accordingly, to reduce calories, crackers and other fatty elements can be excluded from the general recipe.

Pea soup with smoked meats: classic recipe

Usually, pork ribs are put in such a dish. But in the absence of these, you can use smoked beef ribs. There is a lot of debate about how much to cook smoked ribs for pea soup. But the final answer will be this: when the pulp starts to slide off the bones, this means that the ribs are ready. Such a simple procedure takes at least one and a half hours. But first things first. And let's start with the list of ingredients for the Smoked Rib Pea Soup recipe.

Ingredients

All ingredients are given taking into account the volume of the pan in 4-5 liters:

• four hundred grams of smoked meats (pork or beef ribs);
• two large carrots;
• one and a half cups of dry peas;
• five to seven medium-sized potatoes;
• fragrant root vegetables - parsley, parsnips (optional);
• 2-3 allspice peas;
• 2-3 bay leaves;
• lean oil (refined) in the amount of 50-70 milliliters;
• three to five cloves of garlic;
• s alt and herbs to taste;
• you can also take black pepper to taste.

Detailed broth preparation technology

Before you cook pea soup with smoked ribs, you need to process this meat element. Rinse the ribs under running cold water. If your ingredient was sold as a whole plate, separate it with a knife. Cut into segments that will fit safely in your pot.

Cleaning carrot roots and potatoes from everything inedible. Onions and roots are also cleaned. And now we fill the pan with fragrant roots. There is no need to cut anything when the meat is cooked, these elements will be easy to remove from the soup. So, add parsley or parsnip root (do not cut), one carrot (also completely) and one onion to the meat. If the onion is too large, it is permissible to divide it into two parts and lower it into the pan. I put laurel leaves. Fill it all with clean cold water. During cooking, the liquid should completely hide everything that you put in the pan. Don't let the broth boil too much. Moderate boiling contributes to a more pleasant and transparent appearance of the dish in the end. Removing the scale, we cook the broth from smoked meats for at least an hour. Then we check the meat for readiness, and if it does not satisfy you with its condition, cook for another thirty minutes.

Pea soup with smoked ribs: pea recipe and various nuances

Let's talk about peas. The consistency of the soup may have a more transparent structure or a rich texture. These points are related to which peas you use in the recipe.

• Split - each pea is dividedinto two halves. Such an ingredient cooks faster and does not require preliminary long soaking. It is usually washed and added to the dish. The result is a soup with an interesting "draft". Peas are boiled soft almost completely, turning into gruel. A lot of people love this type of soup. However, often housewives still soak such peas for two or three hours. Pre-treatment promotes faster brewing.
• Whole peas have their own cooking nuances. To implement the recipe for pea soup with smoked ribs, the grains must be thoroughly washed in several waters and soaked for 6-10 hours. Only after this time can you start cooking. As a result, even when the peas are completely cooked, they will not boil. The dish will be more transparent, and there will be no pea "draft", so adored by many.

Have you already decided on the type of peas for your soup? Then we continue cooking. Some housewives resort to one trick so as not to destroy all the required beauty and taste of the dish: they cook the peas separately from the soup itself and introduce the finished ingredient when the soup is almost ready. We will do the same.

Separate cooking of peas

Assume that you have already washed the entire norm of peas and carried out preparatory work with it in the form of soaking. And now it's time to prepare this component. Pour the peas into a separate pan and pour water. The liquid level is at least three to four centimeters above the level of the peas. Cover the bowl with a lid andput on the stove like this. As soon as the peas begin to boil, we immediately remove the lid: a capricious vegetable can "escape" and ruin the whole process. Stir the peas and add cold water as needed. Keep it simmering and check occasionally for doneness. In general, you need to cook peas from half an hour to two. It depends on its type and pre-soaking time. You can lightly s alt the ingredient.

Cooking fried soup

During the preparation of the broth and peas, you should not waste time in vain, but you need to start preparing the rest of the products. We take out the pan and prepare the vegetables for frying. Chop the remaining onion into cubes. It is better to grate carrots on a grater of any fraction. If you don’t like grated carrots very much, cut it, that is, do what is more convenient and tastier for you.

Heat the oil in a frying pan and spread the carrots. Stirring, fry the vegetable over medium heat until the moment when the oil begins to absorb the carrot juice. It will acquire a slightly noticeable "redhead". Pour the onion and mix it with carrots. Now cook the fry for five to seven minutes. Until the onion becomes very golden and even slightly transparent. We remove the frying pan with the finished frying to the side. It's time to prepare the potatoes for the soup.

Potato manipulation

As you remember, we peeled potatoes at the very beginning of the process. And now you need to cut this root crop according to your ideas about taste and aesthetics. to someone moreI like big potatoes in soup. Someone likes thin and long bars. We cut the potatoes and, placing them in a bowl, fill them with clean water.

Combine ingredients, cook soup

• The ribs are cooked, now is the time to take them out of the fragrant broth pot. Also at this stage of cooking, we take out fragrant roots and vegetables from the pan: their mission is completed. Strain the broth and return to the pan.
• Put the potatoes in it and put the pan on the fire again. As soon as the potatoes boil, add to it all the peas that have been cooked in a separate pan. The sediment from cooking is also poured onto the potatoes. Add s alt to taste.
• While the potatoes are ready (10 minutes), let's take care of the meat. Separate it from the ribs and return to the pan.
• We send carrot and onion roast after the meat component of the dish. To taste, add ground pepper to the soup and crush the garlic there through a press. We give the soup a little sweat (three minutes). The dish is ready!

Here we have such a delicious pea soup with smoked ribs. Try it, it just seems that it is difficult to cook it. In fact, everything is much simpler.