Yak cook pea soup with ribs. Pea soup with smoked ribs. How to cook pea soup with smoked ribs

The first thing that comes to mind when thinking about pea soup is pea soup with smoked meats. No wonder: this is the tastiest option.

Preparing pea soup with smoked ribs is a complete culinary improvisation. Because you can make soup with just peas. Or you can add some potatoes. The spices here are also optional, their addition is based on the special properties and a little on what the peas are made of.

For example, put them in pea soup, next to smoked meats, and bay leaves - just yours on the right. The taste of the soup is not affected, but will come out the way you wanted it to be.

However, the recipe can be changed and refined, based on the rules about good and evil, tasty and unsavory. Don't forget to only leave out the peas and pork ribs, otherwise it will just turn out to be soup. We are preparing pea soup with smoked ribs - incredibly tasty, to the point of speech.

warehouses

for 3 liters of water:

• peas – 300-400 grams
• smoked pork ribs - 500 grams
• cybula - 1-2
• carrots - 1
• sweet pepper - half
• potatoes - 3 small
• Oliya Roslinna - 50 ml
• greens and spices
• pieces of bread for crackers

Preparation

To ensure that the peas are quickly overcooked and easily poisoned by the body, it is better to soak them later (better to save money). Wash the French coat thoroughly. Wash and cut smoked pork ribs.



Pour water into a saucepan, add the ribs and bring to a boil over medium heat. If there is foam, remove it and then add the peas. Boil peas from 30 quills for up to 1.5 years, let them sit in the pit of the peas, and also in water - the hot one will cook for a long time. You can pomjakshiti by adding a little soda. However, if you don’t rush, let everything go at its own pace.

Peel the vegetables, carrots, cinnamon and peppers, chop and trim. Tsibulya - in small pieces (or just small pieces - as you prefer). Carrots - grate coarsely. Cut the pepper into strips.



Sauté the vegetables over low heat until light golden brown. Do not over-grease - pea soup with smoked meats does not like greasing. The great languor is due to the fact that the carrots are fermented and the soup comes out with a rich, bright color.

Peel the potatoes, chop and chop. The small pieces are small, and their shape is your improvisation: either squares or bars.



Your improvisation has come - the stage of boiling the peas. If you like pea porridge in soup, then cook for a long time. If the peas are boiled, but still soft, then add the potatoes as soon as they become soft.



After the potatoes have cooked, add salt and pepper to suit your taste, and also add spices. Cover with a lid and let steep for 20 minutes before serving.

Make crackers within an hour. Cut the pieces of bread without the crust into squares or sticks, fry in a frying pan with a splash of olive oil or dry on the deck in the oven. Crackers can be made, for example, from the chasnikovy relish and gostrimi. For this, sip dry chasnik or red pepper.

Serve pea soup with smoked ribs, croutons and greens.

NOTE

Before speaking, one more improvisation: serve the ribs whole in the soup or stretch them until boiled, water the meat from the brushes and serve not with the ribs, but with pieces of meat in a plate.

As spices for pea soup with smoked meats, seasonings such as bay leaf, thyme, rosemary, peppercorns, nutmeg are used.

Do not add salt to the soup while the peas are cooking; it will take longer to cook.

With just a bottle of peas and a trolly of smoked ribs, you can serve the soup until you are done. If you can’t cook the shvidko, you will have to soak it for a few years so that the shvidko can be easily boiled. The beauty of this legume is that the taste miraculously combines with smoked meats.

Soak the peas in the evening. Boil until soft with the recommended amount of broth or water (dry the vegetables and smoked ribs for an hour). Place the boiled meat in a bowl, cut it and add it together with the vegetables. When preparing puree soup, add the meat after adding the beans.

Preparation before cooking

If you cook in water, pour 400 ml of radish per skin portion. I’ll take a look at those who need to boil some of it. If the soup is prepared with the addition of meat broth, pour a small amount of water to boil the peas, and at 40 minutes add the broth and add grease to the vegetables.

Technology

Soak the peas in cold water for 6-8 years. With this look, the wine will cook quickly and clearly. Place the peeled and chopped potatoes 20-25 minutes after the peas.

Trim or grate the vegetables first. Fry the pan over low heat until golden brown, as before. Add a dash of topping oil to the frying pan to coat the soup with the bottom mixture.

Place the vegetables in the broth while the peas and potatoes are boiling. Cut the smoked ribs into small pieces, grease them lightly and immediately place them in a bowl. You can also add fresh herbs and croutons or do without them.

How long to cook

After soaking, rinse the peas, add fresh water, place on low heat until they become soft and juicy. 40 hvilins are enough for complete readiness. To cook dry vegetables, it takes 1.5 or 2 years.

Add the vegetables when the main ingredient is soft and not yet boiled after about 25 minutes. Add the smoked meat 5-10 minutes before the end of cooking. The stench saturates the herb with aroma, but cannot be digested.

Calorie content

To calculate the energy value of rich pea soup with smoked ribs, use the calorie table.

Characteristics of grub products:

Classic recipe

For lunch, cook pea soup with smoked meats, which will give off a savory taste that is prepared in different countries and respected by the classics. The country seems special.

Ingredients:

• 180-200 g whole peas;
• 1 kg cowhide meat;
• 0.3 kg pork ribs (hot smoked);
• 4 liters of water;
• 3 potato bulbs;
• 40-45 g of olive oil;
• 2 heads of cibul;
• 40 g tomato paste or 2 fresh tomatoes;
• 1-2 carrots;
• black peppercorns.

Yak gotuvati:

1. Cover the peas with water and leave overnight.
2. Carefully wash the cowhide pieces, chop them coarsely and cover with water. Place the pan with the meat on high heat, add 2-3 tablespoons of salt and peppercorns. After boiling, remove the foam and continue cooking on low heat.
3. Drain the meat within a year; if necessary, strain the broth into another saucepan. Put peas, for 25 khvilins of potatoes.
4. On the surface, brown the tsibula. Until then, add paste and grate (without skin) tomatoes. Grease everything at once for 5 minutes | then add | grate the carrots, wait another 5 minutes|minutes|.
5. Once the potatoes and beans have been prepared, coat the vegetables in the broth. Cut the ribs into small pieces, coat the vegetables in a frying pan and place in a saucepan.
6. After boiling, turn off the stove. If necessary, add salt and black pepper.
7. Leave for 15 minutes, let the soup steep.

Before serving, place a small portion of chopped fresh greens on the side.

Video recipe

Soup with smoked ribs, bacon and cowboys

Soak the peas in the evening, you can put them to boil in the same water. When it becomes soft, add salt, potatoes, carrots, zucchini and smoked meats.

Ingredients:

• 0.5 kg smoked pork ribs;
• 0.2 kg boiled smoked bacon;
• 0.2 kg cowbass;
• 200 g split peas;
• 600 g potatoes;
• 150 g tsibul;
• 150 g fresh carrots;
• 2-3 pieces of bay leaf;
• For relish, black pepper, olive oil, salt.

Preparation:

1. Fill the ribs with water in a saucepan and place on low heat, cook for 15-20 minutes. After draining, cool and cut the pulp from a brush.
2. Puree the split peas and add to the broth. Cook for another day. Now is the time to shred the potatoes and put them in the soup.
3. Cut the carrots into strips, tsibul, cowbass and bacon into cubes.
4. On top of the olive oil, brown the carrots and carrots. Grease the cowboys and bacon in another frying pan. Add vegetables and smoked meats to the broth.
5. Strava is ready when the beans become soft. Throw in the bay leaf and simmer another handful of pineapples over high heat.

Pea soup with croutons

Serve the puree soup on a hot table, seasoned with fresh green sprinkles. Cubes of greased white bread will help you sip on the relish.

Ingredients:

• 200 g (1 bottle) peas;
• 0.6 l meat broth;
• for lubrication with top oil;
• 150 g tsibul;
• 0.3 kg smoked ribs;
• fresh crepe

Preparation:

1. Soak the peas for 6-7 years beforehand. Then add it to the meat broth and cook until done.
2. Coat the cut-out fish until creamy.
3. When it becomes completely soft, add the cibula dressing and carefully blend with a blender until it becomes a homogeneous mass. Add smoke to the puree and boil over low heat for about 5 minutes.
4. Season the finished soup with chopped fresh crops.
5. Cut white bread without scalding into small cubes and brush, then place on a paper towel. Add crackers to a plate before serving. If there is no time to toast the squares of white bread, you can serve breadcrumbs.

How to prepare pea soup at the multicooker.

For the unique taste and ease of cooking this soup, prepared in a multicooker, can become a champion. You need to do this quickly: place the vegetables and ribs in a bowl, grease them, pour in some dill, and stir in the peas.

Ingredients:

• 200 g dry whole peas;
• 0.3 kg hot smoked pork ribs;
• 120 g carrots;
• 80-90 g cibul;
• 60 g melted olive oil;
• fresh black pepper + great salt for relish.

Preparation:

1. Place the peas in a bowl, pour in boiling water, and let sit for 7-8 years.
2. Peel and grate the vegetables, chop the cibulin with a knife, and grate the carrots.
3. In the bowl of the multicooker, coat the vegetables with oil, add pieces of smoked meat, and then simmer 2-3 pieces of meat all at once.
4. Pour 2 liters of water up to the vegetables, add|add| peas and cook by setting the “Soup” program.
5. Turn on the multicooker, let it sit, but do not disturb the lid.
6. Pour out the pea soup, place the smoked meats in a skinny plate, add some greased crackers, and sprinkle the animal with a fine crop.

Video recipe

Pea soup with pork ribs is a favorite among Odessa's rich families. In our country, this savory herb is most often cooked on smoked pork ribs, and sometimes on Syrian ones, so we do not break the tradition. The ribs are best bought at the market, home-smoked, and the pea soup with them comes out tastier than the store-bought ones. If you love pea soup as much as we do, prepare this recipe, and even more, it’s so simple.

To prepare pea soup with pork ribs, prepare the ingredients listed. Peel the vegetables and wash them from the greens.

Wash the peas several times, cover with clean water and let them swell for a few years, or at least overnight. The next day, rinse a couple more times, transfer to a saucepan, add water in a proportion of 1 to 2 and cook over low heat for 40-50 minutes. Gradually remove the foam from the surface of the water, it will be abundant.

While the peas are cooking, heat some olive oil in a frying pan. Cut the chicken into small cubes, grate the carrots, place the vegetables in a frying pan and coat them with 3-4 slices. Cut the meat from the ribs, cut into small cubes, chop the ribs into pieces. Place them in the frying pan, brush the sirloin with the vegetables so that the taste of the smoked meats reveals itself even more.

If the stage of readiness of the peas bothers you, add diced potatoes and cook for 15 minutes.

Now add the coated tsibul with carrots and smoked pork ribs to the soup, cook over low heat for 20 minutes. You can add a bay leaf for the eggplant. After about an hour, add water to the saucepan until it reaches 2 liters. When it comes to a boil, remove all the pinna, salt and pepper the soup until it tastes good. For example, you can add sliced ​​crepes. Cover the pan with a lid, turn off the stove and let the finished soup brew for 10-15 minutes before serving, the flavors will mix.

Pour the soup into portions and serve for lunch. It’s even more delicious with sour cream.

Pea soup with pork ribs is ready and ready.

The aroma of this soup is remembered by everyone who has tried it at least once. Delicate, rich and with smoky notes. If you have smoked ribs, you can cook pea soup with them and it won’t hurt.

Ingredients:

for 3 liters of water:

Smoked ribs- 500 grams

Peas- 150-200 grams

Kartoplya- 3 pieces

Cybula ripchasta- 1 piece

Morkva- 1 piece

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

How to cook pea soup with smoked ribs

1 . Pour cold water over the ribs (you can also immerse them in boiling water). Varity 20-30 hvilin.

2 . Squeeze the peas, pour out the water a few times, and you won’t see the light. Remove the sealed grains.

3. Soak the peas for an hour while the smoked ribs cook. You can also speed up the process of preparing the soup.

4 . Remove the ribs from the broth, cool the bits, and cut the meat. Place the ribs and meat back in the soup. Then drain the peas and add salt and bay leaf. Cook the peas until they can be easily crushed with your finger (almost until done).

5 . Then add peeled and diced potatoes. Wait until the water boils and reduce the heat to a minimum. Cook the soup this way until ready. Make sure that all ingredients are cooked and retain their shape as much as possible.

6 . We pass the cybul with carrots. Add to the soup.

7 . 2-3 hours before the stove, add dried greens. If you have fresh herbs, they need to be added at the time of serving, while the soup is simmering and spilled on the plate.

Savory pea soup with smoked ribs

Delicious!

Both children and adults love the fruit of peas. As you can eat fresh peas straight from the garden, add canned peas to a variety of salads. Aromatic pea soup with smoked meats will not deprive anyone. However, in addition to the delicious taste, the fruit and peas require a full-fledged meal.

Cruelty and shkoda peas

His warehouse has a large quantity of vegetable proteins, and they are easily acquired. This is why it should be included in the diet of vegetarians, athletes and people who work physically.

— it is important to positively influence the activity of the brain and the process of memory, which is used to store the corn that enters the warehouse.

- it is wonderful to remove harmful substances from the body (for example, toxins and salts of important metals) through the presence of new antioxidants. Through the color, it is brown and for skinny surfaces.

— the risk of cancer cell production is reduced, and the bean fragments may have the power to stimulate regeneration processes.

- Vidomy and positive infusion of peas into the work of heart meat, as well as the possibility of overcoming the appearance of fatty plaques. All this miraculous power to treat people with heart disease, hypertension and atherosclerosis.

- Peas are a wonderful supplier of nicotinic acid in the body. This allows you to effectively reduce cholesterol levels.

- The local authorities are positively committed to pea control in the fight against weeds.

- The fruit of this bean can help with baking, in addition, it is a good source for the herbal system. For example, if you have gastritis, you can relieve the pain.

Cooking with vicor leaves, as well as pea distillers, helps with sickness.

- Brown color to enhance the beauty of the skin. If you mix milk with beans and dried peas in the same proportions, this mask will refresh the color of the skin and lightly lighten it. You can make a mask using fresh peas, mixing them with sour cream and tops.

However, fruits and peas have unprofitable power.

First of all, as the process of flatulence increases, people often see soup or pea porridge.

In another way, you can’t live with peas when the boat is inflamed, otherwise it can cause stagnation.

Thirdly, over-absorption of fresh fruits can irritate the mucous membrane of the vulva and cause discomfort.

Pea soup has been cooked a long time ago. As the basis of the soup, the broth is made with chicken, pork or yalovic. You can also cook pea soup with smoked meats. Vikorista vizka, sewn or smoked ribs. Pea soup on smoked ribs turns out to be especially tasty, because in addition to the meat they also have bones, which add a special taste and life to the soup. Let's take a look at a number of recipes to help you prepare pea soup with smoked ribs.

Classic recipe for pea soup with smoked ribs

Ingredients:

• Dry peas 2 tbsp.
• Smoked ribs 500 gr.
• Potatoes 5-6 pcs.
• Cybula 1 pc.
• Carrots 1 pc.
• Roslinna oliya.
• Water 4 l.
• Salt and pepper for relish.

Sequence of actions:

• For the cob, you need to soak the peas. To do this, wash it and fill it with water. Let the yom brew for 2-3 years.
• The saucepan has a volume of 5 liters. add peas and fill them with water. Cook for approximately 10 minutes.
• Peel the cibul and carrots. Finely chop the zucchini and grate the carrots. Brush them with oil until ready (approximately 3-5 minutes). Add lubricant to the peas and continue to cook the soup for another 7-10 minutes.
• Divide the smoked ribs into small pieces and add them to the soup. Cook the soup for another 10 minutes.
• Peel the potatoes and cut into small cubes. Add the potatoes to the soup you are preparing and cook for 10 minutes.
• Season the pea soup with salt and pepper and let it simmer under the lid for 5 minutes.

Pea soup with smoked ribs in a multicooker

The multi-cooker pea soup with ribs comes out even more flavorful.

Ingredients:

• Split peas 400 gr.
• Smoked ribs 400 gr.
• Potatoes 2-3 pcs.
• Carrots 1-2 pcs.
• Roslinna oliya.
• Vershkov oil.
• Cybula 1 pc.
• Water 2 l.
• Salt and pepper for relish.

Sequence of actions:

• Soak the peas in water overnight for 3-4 years. During this hour, you will add water and become soft, which is why pea soup can be cooked in a minimum hour.
• Peel the cibul and carrots. Then cut the cibul into small cubes, and grate the carrots or cut into cubes. Turn down the “Speka” mode and melt a little bit of top oil, add more oil. Coat the tsibul with carrots on a sumisha oil for 10 minutes.
• Rinse the smoked ribs under cold water. Then cut their ribs. Prepared ribs can be cut into 2-3 pieces. We add the ribs to the ribs and carrots, then add another 5 khvilins. During this hour, the aroma of the ribs will seep through, so the soup will be even tastier.
• Clean the potatoes and cut them into small cubes, after which they are added to the rib and greased. Then we let the peas dry and fill everything with water.
• Turn the multicooker to “Soup” mode, close the lid and cook the soup for 40-50 minutes. 3-5 minutes before it is ready, you need to add salt and pepper.

Secrets of making savory pea soup with smoked ribs

We'll be glad that pea soup with ribs is even more delicious.

• To prepare it, you need to combine the rib meat with lard. If the stench is a little dry, you can add a bit of brisket or other smoked meats during the cooking process.
• You only need to salt the pea soup with ribs until the end, as the ribs add saltiness to the soup.
• Before serving, you can add a little melted siru to the soup. Give the soup a ton of flavor.
• You can add a little celery, parsley, and parsnip to the lubricant. Make the soup aromatic.
• For pea soup, it is better to grind the split peas, so that it is better to boil them. Well, let’s prepare the soup from it sooner.

For additional recipes, you can prepare a tasty and aromatic pea soup. You can serve it with fresh or dried herbs and croutons from Borodinsky, wheat or wheat bread.