Pea soup is an international dish that is loved and known in many countries. His recipes are unusually varied, however, they are conventionally divided into lean and meat ones. Today we are preparing an unusually delicious pea soup on smoked ribs.
Recipe content:
- Subtleties and secrets of making pea soup
- Ingredients
- Step by step cooking
- Video recipe
This soup is rich with a pleasant taste and aroma. However, in order for it to turn out like this, you should know some of the subtleties and secrets of cooking.
Subtleties and secrets of making pea soup
- Pea soup is made from dry crushed or whole peas. Canned peas are also good.
- Before starting to prepare the soup, the peas must be soaked for at least 4 hours, ideally 8-12. This will shorten the cooking time of the soup, improve its taste, and make the dish easier to digest.
- If you want the peas to turn into mashed potatoes, should they be boiled for an hour longer, or should they be added to the water? tsp soda. In addition, the soup should be salted only after the peas have boiled down, since the peas do not boil in salted water, but remain solid.
- To make the pea soup more aromatic, it should be brewed for 15-20 minutes after boiling.
- For the thickening of the soup, you should add peeled and chopped potatoes to it, which you put 30 minutes before the end of cooking.
- For the soup to have a spicy taste, add squeezed garlic or garlic croutons at the end of cooking.
- The most refined pea soup is smoked meat soup. Smoked products can be the following: pork ribs, bacon, sausage, ham or smoked shank.
- Caloric content per 100 g - 51 kcal.
- Servings - 4
- Cooking time - at least 4 hours for soaking the peas, 1 hour for boiling the soup and 20 minutes for the soup to infuse
Ingredients:
- Smoked pork ribs - 500 g
- Dried peas - 300 g
- Potatoes - 2 pcs.
- Onions - 1 pc.
- Dill - small bunch (frozen can be used)
- Bay leaf - 2-3 pcs.
- Allspice peas - 5-6 pcs.
- Carnation buds - 2 pcs.
- Dried celery root - 1 tsp
- Salt to taste
- Ground black pepper - to taste
Cooking Pea Soup with Smoked Ribs
1. First of all, rinse the peas under running water, put them in a saucepan, pour water and leave to infuse so that they swell. The peas should stay in the water for at least 4 hours. But the longer it is soaked, the better the soup will be. You can leave the peas overnight (for 8-12 hours), or you can pour in the morning, go to work, and cook soup in the evening.
2. When the peas are infused, drain the water, rinse them under running water, put them back in the pot, fill them with water and put them on the stove to cook.
3. Meanwhile, peel and wash the onions and potatoes. Cut the potatoes into cubes.
4. After 30 minutes of boiling the peas, dip the onion and potatoes into a saucepan.
5. Chop the smoked pork ribs. I still pre-rinse them with running water, since it is not known in what sanitary conditions they were stored.
6. Place the smoked ribs immediately into the saucepan. Also add bay leaves, allspice peas and dried celery root.
7. Cook the soup for about 10 minutes and season with salt and black pepper.
8. Salt the soup, add finely chopped dill, boil for about 2-3 minutes and remove from the stove. Let the soup sit for about 20 minutes and you can start your meal. Onions should be removed from the pan, since they have already fulfilled their functions - they gave off aroma and taste.
See also the video recipe on how to make pea soup from smoked shank (chef Ilya Lazerson).
