Pea soup on smoked pork bones is a real classic of the genre. It is this version of the first course that I will tell you how to cook.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
You can not like cabbage soup for a kind of sourness, and borscht for beetroot color. But it is simply impossible not to love pea soup, especially cooked on aromatic smoked ribs. Although, oddly enough, but pea soup with seeds in ancient times was considered a dish of the poor in almost all of Europe. This happened because the legume is an unpretentious and fairly productive plant. In dried form, it is stored for a long time, while retaining all the beneficial substances. It also contains a lot of protein, the amount of which is very close to meat, which means that it is very nutritious.
Today, ribbed pea soup is considered a gourmet soup and is famous in many European countries like the UK, Germany, Sweden, the Netherlands and Finland. And it is noteworthy that each country has its own unique recipe for cooking. Somewhere the dish, due to its thick consistency, looks more like pea porridge, but somewhere, it is a transparent broth with clearly visible round peas. However, in the countries of Eastern Europe, pea soup is no less popular. So, it is revered in Russia, Ukraine and Poland, where it is usually served with croutons. I'll tell you a recipe for a rich soup that you can easily repeat in your kitchen.
- Caloric content per 100 g - 50, 8 kcal.
- Servings - 4
- Cooking time - 30 minutes for soup, plus 12 hours for soaking peas
Ingredients:
- Peas - 150 g
- Carrots - 1 pc.
- Smoked pork ribs - 500 g
- Onions (medium head) - 1 pc.
- Tomatoes - 2 pcs.
- Allspice peas - 3 pcs.
- Seasoning "Khmeli-suneli" - 1 tsp.
- Salt - 1 tsp or to taste
- Bay leaf - 2-3 pcs.
- Ground black pepper - 1/3 tsp or to taste
Cooking pea soup on smoked pork bones
1. First of all, when you decide to make pea soup, take peas, wash them and soak them in drinking water for 12 hours. After this time, it will increase in size by about 2, 5 times. Therefore, choose a suitable soaking dish. Buy peas themselves whole or half. This means that the legume is of good quality. If it is shelled, then it says that the spoiled layer was cut off from it. Many housewives do not pre-soak peas, but simply cook them a little longer. This can also be done, but doctors and nutritionists recommend soaking it so that there is no flatulence in the stomach.
2. When the peas are swollen, transfer them to a sieve, rinse under running water and place in a saucepan. Add peeled and finely chopped carrots, which you can pre-sauté in vegetable oil if desired. Add the peeled onion. At the end of cooking the soup, remove it from the pan and discard it. All that is needed from it is that the soup gets its taste and aroma. Also add bay leaves and peas.
3. Pour the food with drinking water and place the pot on the stove to cook. Bring to a boil, reduce the temperature, cover and simmer for about 40 minutes.
4. After this time, rinse and dry the pork ribs. Cut them into pieces so that a bone remains on each.
5. Add the ribs to the saucepan and continue cooking until the peas are almost done. The degree of its readiness can be different. If you want the peas to remain whole grains, then cook only until they are soft. If you like boiled beans, then simmer until the peas decay.
6. At the end of cooking, wash and chop the tomatoes.
7. Dip the tomatoes in a saucepan and simmer the soup for about 5-7 minutes.
8. Then turn off the stove and let the soup steep for 15 minutes.
9. Pour the finished first course into deep bowls, put ribs in each and serve it to the table. If you wish, you can add fresh white bread or loaf croutons.
See also the video recipe on how to make pea soup with smoked ribs.
