How to make pea soup with smoked ribs. Pea soup with smoked ribs - how to prepare a delicious soup with smoked meats Pea soup with smoked ribs for 3 liters

To prepare 5 liters of pea soup with smoked pork ribs you will need:

• Whole dry peas – 400 g
• Onion – 150 gr
• Fresh carrots – 150 g
• Potatoes – 800 gr
• Spices - to taste
• Fresh parsley
• Loaf of white bread

Since ancient times, pea soup with ribs has been the main dish of the poor in almost all of Europe. This happened because peas are an unpretentious and very productive plant. Dried peas can be stored for a very long time, retaining all their beneficial properties. Peas contain a lot of protein, which is very close in composition to meat protein, so it is very nutritious.

Great Britain, the Netherlands, Finland, Germany and Sweden are famous for their delicious pea soups with ribs. Each of these countries has its own recipe for thick soup with ribs. We love pea soup no less in Eastern European countries. In Russia, Poland, Ukraine it is served with croutons.

Here's a step-by-step recipe with photos for thick pea soup with old-fashioned smoked pork ribs.

1. Sort dry whole peas to remove impurities and rinse in water. Pour cool water over the peas and let stand for at least 12 hours (for example, overnight). There should be twice as much water in the pan as there are peas.
2. Pour water over smoked pork ribs and cook for 1 hour. There is no need to salt the ribs.
3. While the ribs are cooking, prepare the vegetables. The potatoes should be peeled, cut into medium cubes and left in water. Peel the onion and carrots and cut into small cubes.
4. Prepare the roast for this Pea Soup with Smoked Ribs. Pour oil into a thick-bottomed frying pan and fry the onions and carrots until tender.
5. Drain the peas and rinse them one last time with water.
6. Add peas and salt to the cooked ribs. Cook for 1 hour.
7. Add potatoes to the pot with the ribs and peas and cook for 30 minutes.
8. Add roast and spices. Cook for 5 minutes. Here you have a delicious pea soup with smoked ribs.
9. While the soup has cooled slightly, prepare the croutons. Cut a loaf of white bread into small cubes and fry in a dry frying pan without oil.
10. Pour soup into a bowl and sprinkle with fresh parsley. Serve croutons on a saucer.

This is how soup has been prepared in Russia since ancient times. Peas are usually soaked overnight and cooked in the morning. If the peas sit in water for several hours longer, and then immediately boil with the ribs for 2 hours, the peas will become mushy. Pea soup with smoked ribs is ready. After all, some people like their peas to be completely boiled.

Preparing soup takes the housewife a lot of time. To prepare this soup, you need to remember to soak the peas in advance. And modern life dictates its own rules. In the morning, running off to work, a woman sometimes does not know what she will cook for dinner.

Making pea soup will be even easier with a multicooker

And then multi-pressure cookers came to the aid of all women in the world. You can prepare soup with ribs in the Polaris multicooker in just 30 minutes. Because you don’t need to soak peas to make soup. And the soup turns out just as tasty and healthy.

How to cook pea soup with ribs in a slow cooker?

1. Rinse peas and smoked ribs.
2. Place ribs and peas in slow cooker. Close the lid. Select the “Pressure Cook” or “Quick Cook” mode. Cooking time 20 minutes.
3. Prepare vegetables as in the previous recipe for pea soup with ribs.
4. After the signal to stop cooking, put the potatoes into the multicooker. Select the “Pressure Cook” or “Quick Cook” mode. Set the time to 10 minutes.
5. After finishing cooking, put the frying mixture into the multicooker and bring to a boil on the “Frying” mode. Boil for 5 minutes.

If you cook the soup according to this step-by-step recipe, the peas will turn out boiled, and the soup will be thick and tasty. And you don’t need to spend a lot of time on it. When serving, sprinkle the soup with herbs and serve with croutons.

There are several special nuances that help give the soup an additional flavor. Frying can be prepared not with vegetable oil, but with raw smoked bacon. In this case, the bacon is cut into very small pieces. First you need to fry only the bacon, and then add the onions and carrots to it. The roast goes into the pea soup with ribs along with the fried bacon. And this will give it additional aroma and taste.

You can replace the bay leaf with Herbes de Provence spice. The soup will have the aroma and taste of mint and marjoram. These herbs will make the split pea soup with the smoked ribs taste a little different.

There is subtlety in the smoked ribs themselves. Before adding vegetables, the ribs can be removed from the broth. Separate the meat from the bone. Cut the meat into pieces and return it back to the broth. Then cook according to the recipe.

Pea soup with smoked ribs

Cooking time: 2 hours

Preparation time: 15 min.

Number of servings: 6 pcs.

Recipe suitable for: lunch.

Ingredients:

Pea soup with smoked meats

Pea soup with smoked meats is one of the popular soups in Russian cuisine. The unusual aroma of smoked ribs enhances the taste of pea soup so much that it is difficult to resist even for those who are on a diet or follow a healthy diet and do not consume smoked meats.

The duration of cooking the soup depends on the type of peas: whole, unshelled peas need to be soaked in advance for 2-4 hours, and they take longer to cook. I usually take chopped, polished, it doesn’t need to be pre-soaked, it softens well during the cooking process.

It is customary to add salt to pea soups at the end, since beans cook less well in salted water.

How to cook “Pea soup with smoked ribs” step by step with photos at home

To prepare the soup we will need the following ingredients: smoked ribs, peas, potatoes, carrots, onions, sunflower oil, salt, pepper.

Remove the finished ribs with a slotted spoon, cut off the meat and cut into small pieces, which we send back to the broth.

We wash the peas well or use pre-soaked ones, draining the water.

Place the peas in the broth, stir so that the peas do not stick to the bottom, and cook until the peas can be crushed with your fingers. Depending on the peas, this will take from 40 minutes to 1.5 hours.

Peel the potatoes and cut them into cubes.

Shortly before the peas are ready, add the potatoes to the soup.

Sauté grated carrots and finely chopped onions in a small amount of sunflower oil.

Season the finished soup with salt and pepper, season with sautéed vegetables and bring to a boil, turn off the heat, cover with a lid and let it brew for fifteen minutes.

When serving, sprinkle the soup with herbs (you can use green onions, dill, parsley in the mixture or separately). Serve with small crackers or croutons.

Pea soup with smoked ribs

Pea soup with smoked ribs is a dish with an indescribable taste and aroma. At first glance, it may seem that smoked pea soup is a high-calorie food, but in fact the soup has low energy value. Peas contain a lot of vitamins and minerals, and when boiled they are much more nutritious than the much-vaunted buckwheat.

Pea soup can be prepared with any ribs: pork, lamb, beef. The dish turns out rich and satisfying. Pea soup with smoked ribs can be enjoyed either hot or cold.

For cooking pea soup with smoked ribs, split peas are better than whole ones. Unlike whole peas, split peas do not need to be pre-soaked in water, which takes up the housewife’s time.

How to cook pea soup with smoked ribs - 15 varieties

Pea soup with smoked ribs and lard

This soup will turn out to be very rich and satisfying and will not leave any family member indifferent.

Bread should not be served with soup. It is better to serve croutons from a white loaf

Ingredients:

• Smoked pork ribs – 250 gr
• Smoked lard – 70 gr
• Peas – 1 tbsp
• Potatoes – 0.5 kg
• Onion – 2 pcs.
• Carrots – 1 pc.
• Black pepper
• Bay leaf

Preparation:

Rinse the pork ribs under running water and cook. When the broth boils, skim off the foam and place the peas in the pan, add the bay leaf.

Cut the lard into cubes and fry. Grate the carrots on a coarse grater, chop the onion. Add vegetables to lard and fry for a few more minutes.

After the broth boils, cook the ribs for 1 hour, then remove them from the pan along with the bay leaf.

Place the chopped potatoes in the pan and cook for 20 minutes. Then add the ribs, salt and pepper to taste. Sprinkle with herbs and croutons on top.

Cream soup with smoked ribs

If your household doesn’t like pea soup, then prepare it in another original way using a blender. The puree soup will appeal to both adults and small children.

Ingredients:

• Smoked pork ribs – 3-4 pcs.
• Split peas
• Carrots – 1 pc.
• Onion – 1 pc.
• Garlic – 3 cloves
• Black pepper
• Bay leaf
• Greenery

Preparation:

Wash the peas, put them in vegetable or meat broth or water and let them boil. Remove foam. Cook for 10 minutes over low heat.

Chop the onion into cubes. Grate the carrots on a coarse grater and sauté together with the onions in a large amount of vegetable oil.

If you have a frying pan with low sides, then mix the chopped onions and carrots in a separate bowl before sautéing.

Add fried onions and carrots to peas. Once boiling, add smoked ribs and cook for 30 minutes.

After half an hour, remove the ribs and add salt and pepper. Grind the soup in a blender until pureed.

Chop the garlic, add to the puree soup and boil for a few more minutes with the addition of a bay leaf.

Then pour into plates, after removing the bay leaf from the pan, add smoked ribs and garnish with herbs.

Pea soup with smoked ribs and sausage

Pea soup with smoked ribs is a great addition to your everyday menu, but it can also be enhanced by adding some smoked sausage.

Ingredients:

• Smoked ribs – 300 gr
• Peas – 1 cup
• Smoked sausage – 100 gr
• Carrots – 1 pc.
• Onion – 1 pc.
• Potatoes – 2 pcs.
• Greenery

Preparation:

Pour water over the peas and after 2 hours put on the fire, cook until half cooked. Add ribs to peas and cook for 15 minutes.

Cut the potatoes into cubes and place in a saucepan. Grate the carrots on a coarse grater, finely chop the onion. Fry in oil until soft, then add the sausage cut into strips into the frying pan and fry for a few more minutes. Add the prepared roast to the pan, add salt, and let simmer for a few minutes. After cooking, let it sit for 20 minutes. The soup is ready to serve.

Pea soup with smoked ribs and mushrooms

If you want to pamper yourself with delicious, tasty and at the same time healthy food, then be sure to prepare this soup. The tenderness of mushrooms, the piquancy of smoked meats, the light consistency of the soup - this soup will rightfully become a favorite in your family.

Ingredients:

• Peas – 300 gr
• Smoked ribs – 400 gr
• Potatoes – 2 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Canned mushrooms –
• Butter for frying

Preparation:

Pre-soak the peas

Pour water into the pan and let it boil. Cut the potatoes into large cubes and place in the pan along with the peas and smoked ribs.

Wash the mushrooms and boil for 10 minutes, then finely chop and fry in butter until golden brown.

Cut the onion into cubes, grate the carrots on a fine grater. Sauté in butter, then add to the pan and let simmer for 2 minutes. Then remove the smoked meats and drain the broth through a colander into an empty pan.

Using a blender, puree the contents of the pan. Pour the broth back into the puree, add smoked ribs and mushrooms. Add salt to taste.

Pea soup with smoked ribs and bacon

Bacon will help you discover the taste of pea soup in a new way, thanks to it the soup will acquire a rich taste.

Ingredients:

• Peas – 300 gr
• Smoked ribs – 600 gr
• Bacon – 100 gr
• Potatoes – 4-5pcs
• Carrots – 1 pc.
• Onion – 1 pc.
• Tomato – 1 pc.
• Spices

Preparation:

Soak the peas in water overnight.

If you don’t have time to fill the peas with water and leave, then in order for the peas to boil well, you can add a little baking soda to the water

Chop the onion and carrots and sauté in a frying pan for 4-5 minutes, then add the bacon and simmer for about another 8 minutes.

Peel the tomato and finely chop it, place it in a frying pan, then add all the sautéing to the pan and cook for 10 minutes.

After this, put the meat from the ribs into the soup. Let the soup brew for 15 minutes and serve.

Classic pea soup with smoked ribs

The recipe for classic pea soup with smoked ribs can be mastered even by an inexperienced housewife, because despite the delicious taste, the recipe is quite simple.

Ingredients:

• Smoked pork ribs – 500 gr
• Whole peas – 1.5 cups
• Onion – 1 pc.
• Carrots – 1 pc.
• Potatoes – 3 pcs.
• Tomatoes to taste
• Spices

Preparation:

Cut the onion into cubes, carrots into strips. Remove the skin from the tomatoes and chop into small cubes. Fry the onions and carrots in a small amount of oil until golden brown, then add the tomatoes. Sauté until done.

Remove the ribs from the broth and cut them. Place peas and chopped meat from the ribs into the broth. When the peas are almost ready, put the diced potatoes into the pan and cook until they are ready, then add the frying mixture to the pan. Add spices to taste. Let simmer for a few more minutes. The soup is ready.

Pea soup with smoked ribs and cream

All the richness and brightness of the taste of smoked ribs will be smoothed out by the tenderness and softness of the cream. This soup will truly be a godsend for true gourmets.

Ingredients:

• Meat – 300 gr
• Smoked ribs – 200 gr
• Peas - 1 cup
• Onion – 1 pc.
• Carrots – 2 pcs.
• Potatoes – 2 pcs.
• Cream – 100 gr
• Spices

Preparation:

Soak the peas in water for an hour, then rinse and put on fire.

Cut the meat and ribs into medium pieces and place in a pan.

Finely chop the onion, grate the carrots on a coarse grater and sauté in oil.

Place the diced potatoes in a saucepan and cook for 15 minutes, then add the sautéed vegetables and chopped meat and cook until tender.

Using a blender, puree the soup until smooth, gradually pouring cream into the pan. Add spices to taste. Let sit for a while and pour into plates.

Pea cream soup with smoked pork ribs

The light and pleasant consistency of the cream soup will be decorated with crunchy croutons from Borodino bread with a pleasant bitterness. A wonderful recipe for a hearty lunch.

Ingredients:

• Smoked pork ribs – 500 gr
• Raw potatoes - 6 pcs.
• Boiled potatoes – 1 piece
• Onion – 1 pc.
• Carrots – 1 pc.
• Broth – 2.5 liters
• Peas – 300 gr
• Vegetable oil – 200 g
• Garlic – 1 clove
• For croutons:
• Borodino bread – 3 pieces
• sprig of thyme
• Garlic – 1 clove
• Olive oil – 2 tbsp
• Parsley

Preparation:

Peel and chop the vegetables as desired, then fry in vegetable oil with the addition of smoked meats until golden brown. Add peas and add chicken broth, bring to a boil. Cook until the peas are completely cooked.

While the soup base is cooking, chop the onion and carrots into small cubes and sauté in vegetable oil.

Cut Borodino bread into small cubes, cutting off the crusts. Finely chop the garlic and pick the thyme with your hands. Place the ingredients in a tray, mix and add olive oil. Dry the croutons in the oven at 120 Cº until golden brown.

Remove the ribs from the soup and puree in a blender.

After chopping, strain the soup, as there may be small bones left.

Grind the meat from the ribs. Cut the boiled potatoes into cubes. Add sautéed vegetables, meat and diced potatoes to the pan, bring to a boil, add salt and pepper.

Pour the soup into bowls, garnish with croutons, parsley and olive oil.

Pea soup with smoked ribs and hunting sausages

The soup has a rich, smoky, and therefore piquant taste. The male half will appreciate it. So you can pamper your beloved husband with this soup for lunch.

Ingredients:

• Smoked ribs – 600 gr
• Hunting sausages – 150 gr
• Peas – 400 gr
• Potatoes – 2-3 pcs.
• Vegetable oil – 2 tbsp
• Carrots – 1 pc.
• Onion – 1 pc.
• Salt, pepper, bay leaf

Preparation:

Soak the peas in water for a couple of hours, then place in a colander and let the water drain. Then transfer to another pan, fill with clean water and put on gas. Cook the peas until half cooked, then add the ribs to the pan, bring to a boil and cook for about 30 minutes.

Chop the onion into cubes, grate the carrots on a coarse grater. Add bay leaf, pepper, onion and carrots to a greased frying pan. Simmer for 10 minutes. Place the finished roast in a pan, add chopped hunting sausages, cook for 3-5 minutes. Let it brew and serve, garnished with herbs.

Pea soup with smoked ribs, garlic and butter

This soup cannot be called low-calorie, but it is very filling and nutritious, so it is perfect for cooking in the winter.

Ingredients:

• Smoked ribs – 300 gr
• Potatoes – 4 pcs.
• Peas – 250 gr
• Carrots – 1 pc.
• Onion – 1 pc.
• Garlic – 1 clove
• Butter
• Salt, pepper, bay leaf

Preparation:

Place pre-soaked peas and chopped ribs into a pan. Fill the contents of the pan with water and cook until the peas are ready.

Finely chop the onion and grate the carrots on a coarse grater. Grind the garlic on a fine grater.

Add diced potatoes to the soup. While the potatoes are boiling in vegetable oil, you need to fry the onions and carrots. When the potatoes are ready, place the roast in a saucepan, add a piece of butter, grated garlic and herbs. Add salt and pepper to taste. Let it brew for 5 minutes and pour into plates.

Pea soup with smoked ribs in chicken broth

Everyone knows how healthy and nutritious peas are, so don’t deny yourself the pleasure of enjoying hot, delicious soup with smoked ribs.

Ingredients:

• Smoked pork ribs – 300 gr
• Chicken drumstick for broth – 1 piece
• Potatoes – 5 pcs.
• Carrots – 1 pc.
• Onion – 2 pcs.
• Peas -4 tbsp
• Sunflower oil – 3 tbsp
• Bay leaf – 2 pcs
• Salt - to taste

Preparation:

Pour 2 liters of water over the chicken drumstick and cook for 20 minutes, then remove the meat from the pan.

Place pre-soaked peas and smoked ribs cut into pieces into the broth. Cook for about 40 minutes.

Cut the potatoes into medium-sized cubes, finely chop the onion, grate the carrots on a coarse grater.

When the peas are almost ready, add the potatoes, cook for another 10 minutes, then add the sautéed carrots and onions.

Add salt to the soup, add bay leaf and let simmer for another 2-3 minutes.

Pressed pea soup with roasted smoked ribs

The recipe for this soup is suitable for those who do not have time for long cooking. In this case, pressed crushed peas are a life-saving express ingredient.

Ingredients:

• Peas in briquettes - packaging
• Smoked ribs – 5-6 pcs.
• Potatoes – 5-6 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Garlic – 1 clove
• Sunflower oil – 1-2 tbsp
• Salt, pepper to taste
• Greenery

Preparation:

Soften the briquette of peas, add water and cook.

Since the peas are chopped, they will cook for about 15 minutes, so at the same time as the peas, you can add diced potatoes and cook them together

In a frying pan with a small amount of sunflower oil, fry the ribs on both sides. Chop the onion and carrots and fry in oil until golden brown.

Place the ribs in the pan, and when the potatoes are ready, add the frying mixture to the pan. After the soup boils, add chopped herbs and garlic. You can serve aromatic soup on the table.

Pea soup with smoked ribs and sweet peppers

When you make pea soup, you can improvise endlessly. The recipe for this soup is that very improvisation.

Ingredients:

• Smoked ribs
• Peas
• Potato
• Carrot
• Bell pepper
• Salt pepper

Preparation:

Pour water over the peas along with the ribs and put on fire. Cook until the peas are half cooked.

Cut the potatoes into cubes. Chop the onion and grate the carrots on a coarse grater, sauté in oil along with the sweet pepper cut into strips.

To make the soup bright, use colored bell peppers.

When the peas are almost boiled, add the potatoes, cook for another 10 minutes, then add the frying. Salt and pepper. The soup is ready.

Pea soup with smoked ribs and leeks

When preparing this soup, you can use leeks, which will give the soup a unique aroma and taste and will become the highlight of your lunch.

Ingredients:

• Smoked pork ribs – 6-8 pcs.
• Potatoes – 3 pcs.
• Onion – 2 pcs.
• Carrots – 1 pc.
• Leek – 1 piece
• Garlic

Preparation:

Pre-cook the peas.

Fry the ribs along with diced onions and carrots, chopped garlic and leeks cut into half rings.

Add diced potatoes to a saucepan with boiling broth and peas. Add spices. Let it boil and pour the contents of the pan into the pan. After boiling, turn off and let sit for 20 minutes.

Pea soup with smoked ribs, melted cheese and ketchup

The soup will delight you with its delicate taste, appetizing aroma and will become a favorite on the list of first courses.

Ingredients:

• Smoked ribs – 500-700 g
• Peas – 1 cup
• Potatoes – 2-3 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Celery or parsley root
• Processed cheese - 2 tbsp
• Ketchup – 1 tbsp
• Garlic – 4-5 cloves

Preparation:

Soak the peas for 2 hours.

In a soup pot, fry celery root or parsley with chopped garlic, add peas, add water and cook until the peas are fully cooked.

Fry onions and carrots, adding ketchup. After frying, transfer to a plate and fry the ribs in the same pan.

Add potatoes to the boiled peas, let it boil and add the fried ribs and roast. Let it boil and add melted cheese. Add salt and cook for 5 minutes, then add herbs and chopped garlic.

Pea soup with smoked ribs / Recipe with photo

Everyone who has tried it at least once remembers the aroma of this soup. Tender, satisfying with smoky notes. In general, if you have smoked ribs, cook pea soup with them, you won’t regret it.

Ingredients:

Smoked ribs- 500 grams

Potato- 3 pieces

Bulb onions- 1 piece

Carrot- 1 piece

Spices: salt, ground black pepper, bay leaf, herbs.

How to make pea soup with smoked ribs

2 . Rinse the peas, draining the water several times until it becomes clear. Remove spoiled grains.

3. Soak the peas while the smoked ribs cook. This will speed up the process of preparing the soup.

4 . Remove the ribs from the broth, cool slightly, and cut off the meat. Return the ribs and meat to the soup. Pour the peas in there, add salt and bay leaf. Cook the peas until they can be easily crushed with your finger (almost ready).

5 . Then add the peeled and diced potatoes. We wait until the water boils and reduce the heat to low. In this position, the soup will cook until fully cooked. This is done so that all the ingredients are cooked and retain their shape as much as possible.

6 . Sauté onions and carrots. Add to soup.

7 . 2-3 minutes before turning off the stove, add dried herbs. If you have fresh herbs, then you need to add them when serving, sprinkling the soup poured into plates.

Delicious pea soup with smoked ribs is ready

Bon appetit!

Both children and adults love pea fruits. How nice it is to eat fresh peas straight from the garden, or add canned peas to a variety of salads. The aromatic pea soup with smoked meats leaves no one indifferent. However, in addition to the pleasant taste, pea fruits are necessary for complete nutrition.

The benefits and harms of peas

It contains a large amount of plant proteins, which are easily digestible. Therefore, it is advisable to include it in the diet of vegetarians, athletes or people who work physically.

It is able to positively influence brain activity and memory processes, this is facilitated by the sugars included in the composition.

Peas perfectly remove harmful substances from the body (for example, toxins or heavy metal salts) due to the presence of antioxidants in it. Because of this, it is also beneficial for the skin.

The risk of cancer cells is reduced, since these beans have the property of stimulating regeneration processes.

The positive effect of peas on the functioning of the heart muscle is also known, as well as its ability to prevent the appearance of fatty plaques. All these wonderful properties make it useful for heart disease, hypertension or atherosclerosis.

Peas are an excellent supplier of niacin in the body. This allows you to effectively lower cholesterol levels.

The diuretic properties of peas are positively used in the fight against excess weight.

The fruits of this bean can help with heartburn, in addition, it is generally beneficial for the digestive system. For example, during exacerbations of gastritis, it can relieve an attack of pain.

A decoction prepared using leaves and shoots of peas helps with urolithiasis.

It is also useful for maintaining the beauty of the skin. If you mix milk with dried pea flour in equal proportions, this mask will refresh your skin color and slightly whiten it. You can make a mask from fresh peas by mixing them with sour cream or cream.

However, pea fruits also have harmful properties.

Firstly, it is the ability to increase the processes of flatulence, so people often have to give up soup or pea porridge.

Secondly, you should not eat pea dishes if you have inflammatory diseases of the stomach, this can cause an exacerbation.

Thirdly, excessive consumption of fresh fruits can irritate the gastric mucosa and cause discomfort.

According to generally accepted standards, soup with smoked ribs is usually prepared with peas. However, for allergy sufferers and opponents of legumes, it is recommended to replace the main ingredient with any other. There are a lot of options for soup with smoked ribs and every cook will find a recipe that suits him. Are you a fan of mushrooms, or do you adore vermicelli, or maybe you don’t like vegetables? Then these recipes are for you!

Replacing ingredients will not only make the dish tasty, but will also emphasize the uniqueness of the broth. And smoked meats have an incredibly rich taste and appetite-stimulating aroma. And these characteristics of the soup simply cannot be spoiled by anything.

Potatoes, grains and cabbage will make it more filling, while cheese, lentils and pumpkin will make it spicier.

To serve, soup with smoked ribs can be garnished with parsley. Its aroma does not overwhelm the aroma of smoked meats and creates an appetizing contrast on the plate.

How to make smoked ribs soup without peas - 13 varieties

Many people love pasta, with which the broth goes so harmoniously. A similar light soup is often prepared for the sick. Despite its simplicity, it is considered quite filling.

For vermicelli soup you will need:

• 5-6 pork ribs;
• dill greens;
• green onions;
• onion;
• salt to taste;
• four potatoes;
• carrot;
• vegetable oil;
• small vermicelli.

Preparation:

First of all, boil the ribs in boiling water without salt. Meanwhile, prepare a frying mixture of grated carrots and finely chopped onions. After 10 minutes of cooking the meat, take it out and add the roast, potatoes and green onions to the pan. When the potatoes become soft, add vermicelli and dill. You should add salt to the soup with smoked meats at the very end, to taste. Before serving, return the ribs to the soup. Bon appetit.

To make the soup tender and piquant, you can use cheese sauce. Of course, the preparation will be long and tedious, but the original masterpiece is worth it. It is worth adding that the recipe is quite high in calories. However, if you decide to have a belly celebration, go for it!

Products:

• 600 gr. pork ribs;
• two processed cheeses;
• 3-4 potatoes;
• 1 carrot;
• onion;
• garlic;
• a bunch of greenery.

Preparation:

You should start cooking with cheese. It needs to be cooled in the freezer. Next, take 2 liters of water and put on fire, putting in the ribs and onions. As soon as the water starts to boil, reduce the heat. You will have to cook the ribs for a long time until they are ready.

Peel carrots and potatoes and cut into cubes. Wash the greens and garlic thoroughly and chop. Remove the cheese from the freezer and grate it. When the potatoes are ready, remove the onion and ribs from the broth.

Rice soup is not always filling. If you don’t overdo it with cereal, the soup will turn out quite light. Rice is recognized as a dietary product that is easily digested by the stomach. Yes, and it’s easy to prepare.

What you will need:

• smoked ribs;
• carrot;
• potato;
• greenery;
• garlic;
• vegetable oil;
• Bay leaf;
• fresh tomatoes.

Preparation:

First, take the pork ribs, place them in boiling water and cook until tender. Add finely chopped potatoes and rice. Stir and cook until done. Add salt and pepper to taste. Take carrots, cut into small cubes, peel fresh tomatoes, garlic and fry with vegetable oil. After that, add the vegetables to the broth, throw in the onion and cook for another 10 minutes. Then the dish can be served.

An excellent oriental dish goes well with smoked ribs. The heat and spiciness complement each other perfectly. Would you like to try it? Then be patient and have the following ingredients.

Products:

• Smoked beef ribs - 0.5 kilograms
• Walnuts - 1/3 cup
• Rice - 1/3 cup
• Tkemali sauce - 1 tablespoon
• Onion - 1 piece
• Olive oil - 2 tablespoons
• Khmeli-suneli - ¼ teaspoon
• Cilantro - 1 bunch
• Garlic - 3 cloves
• Water - 2 liters.

Preparation:

Divide the ribs into portions and fry them until golden brown without oil, in their own fat. Place them in a saucepan with water and cook for about an hour. Fry the chopped onion until transparent. Rinse the rice thoroughly and add to the onion. When the cooking time for the ribs comes to an end, transfer the rice to the pan. Continue cooking. After ten minutes, add tkemali and chopped nuts, cook for 7 minutes. Then remove from heat and add chopped garlic. Let the kharcho brew for 15 minutes. Chop the cilantro very finely and add to the soup just before serving. Bon appetit!

Potato soup with smoked ribs in a slow cooker

For those who have a miracle kitchen appliance - a multicooker - cooking is a fairy tale. Very complex dishes become a matter of minutes, and your favorite things don’t have to wait. So why not let a slow cooker recipe grace our list of smoked soups. For those few who have a miracle technology...

Ingredients:

• Smoked ribs - 300 grams
• Greens - 1 bunch
• Potatoes - 4 tubers
• Bay leaf - 2 leaves
• Pepper, salt - to taste.

Preparation:

Fry chopped onions and carrots for frying in a multicooker bowl in vegetable oil - “Frying” mode for 10 minutes.

Then put the chopped potatoes and ribs into the bowl, mix everything, add water, cook in the “Soup” mode for 40 minutes.

By the way, if you cook soup in a slow cooker in the “Stew” mode, the dish turns out more tender, rich and rich. However, the cooking time in this mode is 15 minutes longer.

This soup, unlike sour cabbage soup, pleases with a whole symphony of flavors. The cabbage becomes soft and goes well not only with meat, but also with other ingredients. This option will fill the kitchen with nostalgia for summer during the cold season.

To prepare this soup you need:

• Smoked pork ribs - 0.6 kilograms
• Bay leaf - 2 pieces
• Garlic - 2-3 cloves
• Green beans - 0.2 kilograms
• Black pepper - 10 peas
• Onion - 1 piece
• Celery - 2 stalks
• Carrots - 1 piece
• Tomato paste - 2 tablespoons
• Green beans - 0.2 kilograms
• White cabbage - 0.2 kilograms
• Potatoes - 2 tubers
• Ground pepper, salt - to taste

Preparation:

Wash the ribs and cut them. Peel the garlic cloves, place them whole in a saucepan, add pepper and add 2 liters of water.

Bring to a boil, boil for 50 minutes - the meat should fall away from the bones.

Cut the celery into half rings, the carrots into cubes, the beans into pieces, and finely chop the cabbage. Fry the vegetables in vegetable oil until the onion is transparent. Add tomato paste. Remove the cooked ribs from the pan and separate from the bones. Place vegetables and potatoes into the pan. Cook until the vegetables are almost ready, add pieces of meat five minutes before they are ready. Enjoy!

We are used to an abundance of meat in solyanka, but has anyone tried cooking it with smoked ribs? They add new flavor nuances to this traditional dish. The broth is surprisingly rich and rich. It's time to try it!

Ingredients:

• Smoked ribs - 0.4 kilograms
• By-products (smoked sausages, ham, sausages) - 0.8 kilograms
• Pickled cucumbers - 10 pieces
• Potatoes - 3 medium tubers
• Tomato paste - 5 tablespoons
• Onion – 1 piece
• Olives - 1 glass
• Lemon – 1 piece
• Bay leaf -5 pieces
• Salt - To taste
• Pepper - To taste

Preparation:

Boil the ribs for 1 hour over low heat. Add diced potatoes to the boiling broth at the end of cooking.

Fry carrots and onions with tomato paste until golden brown. Smoked meats and sausages are cut into small cubes. Add fried meats and finely chopped cucumbers to the hodgepodge. Cook for 15 minutes. Add olives, salt and spices 4 minutes before the end of cooking. Voila!

Lentils are a great substitute for peas in this soup. It harmonizes perfectly with smoked meats. However, unlike peas, lentils are very healthy, rich in iron and many other elements. This option is perfect for those who have problems with the intestines and stomach.

Products:

• Green French lentils - 150 grams
• Water - 2.5 liters
• Smoked beef ribs - 600 grams
• Onion - 1 piece
• Potatoes - 3 tubers
• Carrots - 1 piece
• Vegetable oil
• Pepper, bay leaf salt - to taste.

Preparation:

Divide the ribs, place in boiling water and cook for 20 minutes. Then take them out, separate them from the bone and put them back into the pan. Add chopped potatoes and lentils. Cook over medium heat for 30-40 minutes. Add fried carrots and onions. Cook for another 10 minutes.

When using lentils in cooking, be sure to first soak them in cold water for 5-6 hours.

When serving, the soup can be decorated with herbs. She will create summer in a plate.

Autumn is famous for its harvests, so why not take advantage of it. At this time of year, there are so many vegetables in the kitchen that the thought arises: “What should I cook first?” Don't separate products, create convergence of taste!

Ingredients:

• Smoked pork ribs - 5 pieces
• Zucchini - 1 piece
• Sweet pepper - 1 piece
• Tomatoes -1 piece
• Paprika - 1 teaspoon
• Champignons - 2 pieces
• Garlic - a couple of cloves.
• Pepper, salt, aromatic herbs - to taste.

Preparation:

Place onion, garlic in a preheated saucepan and add oil. Fry them over medium heat for a couple of minutes. Add chopped peppers, mushrooms and zucchini. Chop the greens and add along with the aromatic herbs.

Stir and heat well. Place the smoked ribs and add water - the water should cover all the ingredients 2 times. Cook for 15 minutes. Add coarsely chopped tomatoes and cook for a couple more minutes. The soup is ready!

Bean soup with smoked ribs is no less tasty and aromatic than traditional pea soup. In addition, the protein found in beans is much better absorbed by the human body than in peas. Are you ready to see this?

You will need:

• Smoked ribs - 0.6 kilograms
• Pepper, salt - to taste
• Canned beans - 400 grams
• Potatoes - 4 tubers
• Onion - 1 piece
• Tomato paste - 1 teaspoon
• Water - 2.5 liters

Preparation:

Place the ribs in boiling water and cook for 20 minutes. Meanwhile, fry the carrots and onions, chopped for frying. Add tomato paste to them. Cut the potatoes into cubes. After 20 minutes of cooking the ribs, check for salt. Add prepared vegetables and cook until potatoes are done. Before serving, the dish can be decorated with herbs.

The duet of smoked meats and mushrooms fascinates even the most severe culinary critic. Everyone I know will be asking for this recipe. Dare!

Ingredients:

• Smoked ribs - 0.3 kilograms
• Dried white mushrooms - 30 grams
• Water - 1 liter
• Carrots - 120 grams
• Onion - 80 grams
• Garlic - 2 cloves
• Celery - 50 grams
• Potatoes - 1 piece
• Pepper, salt - to taste.

Preparation:

Place the mushrooms, pre-soaked overnight, in the broth, put on the fire and bring to a boil. Cook for 30-40 minutes until the mushrooms are soft.

Fry finely chopped garlic and onion in vegetable oil for 5 minutes. Then add finely chopped celery and carrots, fry the vegetable mixture until golden brown. Place prepared vegetables and peeled whole potatoes into the broth. Place on low heat. Cook for 15 minutes. Add smoked ribs and cook for another 10 minutes.

To make the mushroom soup rich, one potato is boiled whole during cooking, and when the soup is ready, it is removed and pureed. Return to the pan and mix thoroughly. This allows the potatoes to complement the soup.

Salt and pepper the dish at the very end of cooking.

Pumpkin lovers will love this recipe. Pumpkin adds a touch of sweetness and tenderness to the dish and goes well with meat. If desired, the soup can be pureed before serving. It is incredibly tasty and delicacy.

Products:

• Smoked ribs - 0.5 kilograms
• Zucchini - 1 piece
• Pumpkin - 0.3 kilograms
• Carrots - 1 piece
• Tomatoes - 2-3 pieces
• Onion - 1 piece
• Lentils - 0.4 kilograms
• Garlic - 2 cloves
• Pepper, salt, paprika to taste

Preparation:

Cut vegetables into cubes. Fry carrots and onions until golden brown. Add pumpkin, zucchini, garlic and simmer for 10 minutes.

In a dry frying pan, fry the ribs in their own fat and place in a pan. Pour 1.3 liters of boiling water, add lentils and cook for 20 minutes. Peel the tomatoes, turn them into a paste in a blender and add them to the roast. Transfer it to a saucepan and cook for 7 minutes.

Add spices and salt before finishing cooking. Garnish with fresh herbs before serving.

Sauerkraut fans won't be able to resist this next masterpiece! And not only them. The sourness and combination of flavors of cabbage has brought it to the world level.

Ingredients:

• Ribs;
• Tomato paste - 1 tbsp. l;
• Potatoes - 4 pcs;
• Onion - 1 piece;
• Carrots - 1 piece;
• Millet - 5 tbsp. l;
• Sauerkraut - 2 cups.

Preparation:

Pour water over the ribs and cook the broth for 30 minutes. Then remove the ribs and separate the meat from the bone.

Place onions and carrots prepared for frying in a frying pan greased with sunflower oil. Add a little water to the tomato paste and stir. When the roast acquires a golden hue, add tomato paste and simmer for 5 minutes. Salt the broth to taste, add the potatoes, cut into pieces, well-washed millet, and cook until the potatoes are cooked. Add sauerkraut and cook for another 10 minutes. Place the meat and roast into the pan. Let simmer for 5 minutes. Bon appetit!

Ingredients:

• Dry peas - 400 gr.;
• Potatoes - 400 gr.;
• Smoked ribs -500 gr.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Garlic - 3-4 cloves;
• Greens, pepper, salt - to taste.

Before cooking, dry peas must be soaked in cold water for at least 5-6 hours. We wash the smoked ribs, add water and set to cook. You don’t need to cook them for a long time, just let the ribs simmer for 20-30 minutes, no more. Then we take out the ribs and trim the meat, it needs to be cut into small pieces and put in a separate container. We wash the swollen peas with running water several times and fill them with broth from under the ribs, and put them on the fire. While the peas are cooking, prepare the vegetables. Peel the onion and cut into half rings. Peel the carrots and grate them on a fine grater. Then lightly fry the onions and carrots in vegetable oil and set aside. When the peas have boiled for 30-40 minutes, proceed to the potatoes. We clean, cut and place in the pan where the peas are cooked. After 15 minutes, you can add pre-fried carrots and onions, meat, finely chopped herbs, salt and pepper to the soup. Let it simmer for another 2-3 minutes, then add finely chopped garlic, cover the pan with a lid and remove from heat.

To make pea soup with smoked ribs a success, do not serve it immediately after cooking. The soup must steep for at least 10-15 minutes.

The classic recipe for pea soup with smoked meats is quite simple and unpretentious. To diversify it, you can add tomatoes, tomato paste, mustard and even ginger when cooking. And it is also important what greens you add to the soup. It doesn't have to be just traditional dill and parsley. Peas also go well with other aromatic herbs - basil, marjoram, cilantro.

Pea soup with tomatoes and smoked ribs

Ingredients:

• Dry peas - 1 cup;
• Potatoes -200 gr.;
• Smoked ribs - 400 gr.;
• Vegetable oil - 2 tbsp. spoons;
• Tomato - 2-3 pieces;
• Flour - 1 tbsp. spoon;
• Carrots - 1 pc.;
• Onion - 1 pc.;

Wash the peas and soak for several hours, or better yet overnight. Boil smoked ribs in 2 liters of water. Strain the resulting broth and cut the meat from the ribs. Add washed, swollen peas to the broth, cook for half an hour, then add peeled and cut into large pieces potatoes. Peel and cut the onion into half rings, roll in flour and quickly fry in vegetable oil until golden brown. Wash and cut the tomatoes into cubes. Peel the carrots and grate them on a fine grater. Then add tomatoes and carrots to the pan with onions and fry for 2-3 minutes over high heat, stirring constantly. When the potatoes and peas are cooked, add the prepared vegetables and let the soup boil for another 5 minutes. At the very end, add finely chopped herbs, pepper and salt.

If you are planning to serve pea soup with smoked ribs to the holiday table, it is better to add the greens not to the pan, but to each plate separately. Then the dish will look more beautiful.

If you want to somehow modify the traditional recipe for pea soup with smoked meats, then you can prepare a delicious pea soup-puree.

Pea soup with smoked ribs and croutons

Ingredients:

• Smoked ribs - 300 gr.;
• Peas - 300 gr.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Garlic - 1-2 cloves;
• White toast bread - 3 slices;
• Vegetable oil - 50 ml;
• Parsley root - 1 pc.;
• Dill, parsley, pepper, salt - to taste.

Wash and boil the smoked ribs in lightly salted water. Then remove from the broth, cool and cut the meat from the bones with a sharp knife. We thoroughly wash the peas pre-soaked in water using a colander, add them to the broth and send them to cook for 40 minutes along with the peeled parsley root. While the peas are boiling, prepare the vegetables. Wash and finely chop the onion, carrots and garlic. Lightly fry in vegetable oil until golden brown. Cut the toast bread into small cubes and fry in oil with added salt. Then place on a paper towel to drain excess fat. Peel and cut the potatoes, add to the peas. When the potatoes are cooked, add fried vegetables and meat to the soup. After letting it boil a little, remove the pan from the heat and cool. Then we blend the soup in a blender. Before serving, add finely chopped greens and croutons to each plate.

To give the pea soup a more piquant taste, you can fry the croutons in sesame or olive oil with the addition of dried Italian herbs.

There are a huge variety of recipes for making pea soup. Various vegetables, sour cream, spices, herbs, cream and sauerkraut are added to it. But even skilled cooks don’t really like to cook this dish, since cooking takes a lot of time. But in fact, you just need to know a few secrets that will greatly facilitate and speed up the process.

For example, peas for soup do not need to be soaked for a long time. It is enough to fill it with water for one hour, and when cooking, just add a piece of butter or half a teaspoon of soda to the pan - then the peas will boil faster.

And if you have the opportunity to freeze seasonal vegetables for the winter, then this is another big plus. Indeed, in this case, you can cook pea soup not from dried, but from frozen green peas. Preparation will take literally 15-20 minutes, and the benefits of such a dish will be much greater.

Under no circumstances should you cook pea dishes in an enamel pan. The fact is that even with regular stirring and cooking over low heat, the peas will probably burn in such a container.

I think that most housewives try to include soup in their daily menu. I also try to diversify my family’s diet by preparing first courses according to a variety of recipes. You have to use your imagination to make it tasty, quick, and not monotonous.

Unconditionally considered one of my family's favorites. pea soup, and if you cook it with smoked meats– this is delicious! Therefore, I offer a recipe for an excellent soup with peas and smoked ribs - it seems to me that this is the most delicious version of this dish. In total, there are more than 100 recipes for pea soup.

Step-by-step recipe for pea soup with smoked ribs

Kitchen appliances: saucepan, frying pan, oven.

Ingredients

• It is advisable to pre-soak the peas, preferably overnight. Then it will cook faster. I try to use yellow split (halved) peas - for some reason they seem tastier to me. We wash the peas and place them in cold water so that there is 5 centimeters of water above them (peas absorb a lot of liquid).
• It is preferable to take yesterday's loaf.

How to cook pea soup with smoked ribs

1. Rinse pre-soaked peas (300 grams) with cold water.
2. Pour 3.5 liters of water into the pan. We put peas there. Place the pan on the fire, closing the lid. The peas, if they have been soaked, will cook for about 20 minutes. During this time, do not forget to periodically remove the resulting foam.
   
   
3. Peel 0.80 kg of potatoes and cut them into small cubes.
   
   
4. We cut the onion into cubes, but not the smallest ones.
   
   
5. Cut 2 carrots into small thin cubes.
   
   
6. Heat 30 g of sunflower oil in a frying pan and add onion.
   
   
7. Sprinkle the onion with black pepper. Stir so that the onion does not fry too much.
8. Once the onion has softened, add the carrots. Keep it on low heat.
   
   
9. Cut 0.50 kg of smoked ribs into small pieces.
   
   
10. Place the pieces of meat on the grill and simmer a little over the fire, stirring occasionally.
    
    
11. When the peas are cooked in the pan (this will be visible, they will become soft), add the potatoes to them.
    
    
12. Then salt the broth to taste. Add a couple of bay leaves.
13. Add 8 peppercorns. We continue to cook.
    
    
14. First cut half of the loaf into thin slices, and then cut them into small cubes.
    
    
15. Place the bread cubes on a baking sheet and place in the oven to dry.
    
    
16. When the potatoes in the soup are almost ready, add the fried ribs and cook for another 10 minutes.
    
    
17. Finely chop the greens. Serve the soup, garnishing it in bowls with herbs and adding a few croutons.
    
    

Video recipe for pea soup with added smoked meats

You can watch the video in detail, how to make pea soup with smoked ribs.

Recipe for pea soup with smoked ribs in a slow cooker

Cooking time: 2 hours.
Number of servings: 6.
Kitchen appliances: grater, multicooker.

Ingredients

Cooking pea soup in a slow cooker

1. Finely chop the onion.
2. Peel 0.40 kg of potatoes and cut into cubes.
   
   



3. Cut smoked ribs weighing 0.40 kg into small slices.
   
   







4. We wash a glass of peas and send it there.
   
   
5. Add potato cubes.
   
   
6. Don't forget to add salt to taste and, if desired, pepper.
   
   
7. Pour in 2.5 liters of cold water.
   
   
8. Now all that remains is to turn on the multicooker in the “quenching” mode for an hour and a half.
   
   

No further intervention in the process is required.

Video of making pea soup in a slow cooker

Video tutorial on how to how to cook pea soup with smoked ribs in a slow cooker.

It’s the smokedness that gives pea soup its wonderful rich taste. You don’t have to take ribs, you can take, for example, smoked chicken wings, it will also be delicious. You can experiment and add assorted smoked ingredients. Fantasize, and your family’s delight is guaranteed.

In addition to my favorite pea and standard options such as vermicelli, potato, buckwheat and similar soups, I prepare an unusually aromatic one. It has a rich and very piquant taste. I also like useful. It has a delicious taste. And to unload the body, I would recommend a light one.

It would be interesting to know what soups you cook most often? How different is your pea soup from the other options? Offer your versions.

Having tried for the first time to cook pea soup with smoked meats, namely with ribs, any other option for preparing this soup ceased to exist for me. The combination of peas and smoked meat is considered one of the most successful. Also, this soup, in addition to its unearthly aroma, is very filling.

Let's prepare all the necessary ingredients to prepare pea soup with smoked pork ribs.

Split peas need to be washed and filled with water. In this form, you can leave it for an hour and a half, or you can immediately set it to cook. In the second case, pour 2-2.5 liters of water.

We peel fresh potatoes, wash them and cut them as convenient for us - into cubes, strips. Place the potatoes in the pan with the peas.

Prepare vegetables for frying. We clean and wash the onions and carrots, finely chop the onions, and grate the carrots. Fry in a dry frying pan for 3-4 minutes, stirring and making sure that the vegetables do not burn. Transfer the finished frying into a saucepan. If the ribs are not very fatty, then frying can be done in oil.

We cut the ribs into individual bones with meat and put them in the soup. Sprinkle salt, you can add pepper and bay leaf. Cook for another 20 minutes.

After the soup is cooked, let it brew for another 10 minutes with the lid closed.

Pea soup with smoked ribs is ready. Pour it into plates and garnish with fresh herbs before serving.

You can also serve the soup with chili peppers for spiciness and fresh vegetables. Bon appetit!