Pea soup from smoked ribs step by step. Pea soup with smoked ribs, very tasty

Pork ribs were a popular treat even in the Middle Ages. Then it was an expensive delicacy that adorned predominantly noble feast. The ribs were marinated in white or red dry wine, they made them until soft and served with fresh greens. With the development of culinary science, many other methods of preparation of delicacy appeared. Now the ribs are frying, they prepare su-kind, extinguished, bake in the oven or barbecue and, of course, Coptyat. What is the last way to prepare popular worldwide and are actively used in the kitchens of many nations.

Smoked pork ribs use all sorts of dishes as self-snacks or prepare from them. Especially often the product is used for cooking first, because it turns out a delicious, welded and very fragrant broth. It serves as the basis for the Slander, Borsola and Some Soups. Especially good is such a basis for pea soup with smoked ribs, because the sweet taste of pea is perfectly combined with the "smoke".

Ingredients

• Peas dry - 1 cup;
• Potatoes - 2-3 pcs;
• Smoked ribs- 300-500 g;
• Onion - 1 pc;
• Carrots - 1 pc;
• Vegetable oil - 2 tbsp.;
• Greens, salt, pepper - to taste;
• White bread for crackers - at will.

How to cook pea soup with smoked ribs

First of all, you need to choose the right peas. Give preference to well-breeding varieties - then you will get delicious pea soup with smoked ribs. Soak the glass of pea for a few hours (you can at night) in water room temperature.

Smoked ribs are placed in a saucepan, pour 2.5-3 liters of drinking water. We put cook for one hour.

Fix the resulting broth and return it back to the stove. Separate meat from bones and cut it with small pieces. Cut the greens. Dill, parsley, green onion or kinza (on an amateur) suitable. We assign in the direction of the chopped products - we will throw them into the ready-made dish.

Mock peas thoroughly rinse and add it to boiling broth. Do not forget to intermit it periodically so as not to stick to the bottom of the dishes.

The bulb and carrots clean and mine. Onions cut a cube, and carrots are rubbed on a coarse grater. Pass vegetables in a small amount of vegetable oil until soft.

Send them to cooking soup.

Clear potatoes from the peel and eyes, wash the tubers thoroughly. You can use a washcloth for this or brush. Cut potatoes into cubes.

30-40 minutes after laying a pea, add chopped potatoes into the pan.

A few minutes before the end of the cooking, we send meat and greens in a saucepan. We thoroughly mix and bring the first dish to taste. To do this, you need an ordinary cook salt and freshly ground pepper (black, fragrant or mixture). Other seasonings will not be suitable, as the taste of soup and it will be saturated. We leave a saucepan on fire for another 2-3 minutes.

While the soup is jokes, we will prepare crackers for him. To do this, cut the white bread with cubes and dry it on a dry pan. Optionally, it is possible to grasp garlic harnesses.

We feed the soup to the table with hot, along with the prepared crackers.

• The easiest way to break the peas is to pre-dock it. But if for some reason you can not do this, when cooking, add a tablespoon of vegetable or butter into the pan. With its help, the peas will welcome faster.
• Do not soak peas for too long - it can score and acquire an unpleasant smell from which it will be difficult to get rid of. Whole skids pour with water no more than 10 hours, and the crushed - by 6-7.
• If it turned out to be a suitable grater, the carrot for the passer can be cut into a thin straw.
• At will, you can add other smoked meals to the pea soup - sausage, sausages, ham. From them the dish will become more fragrant. Add these ingredients with meat and greens, a few minutes before the finish.

Pea Soup is an integral part of the kitchen of a variety of countries and it is preparing around differently. Somewhere it is a transparent broth with visible round peas, and somewhere pea soup more reminds our pea porridge because of its density. Cooking recipes There is a lot, everyone has its subtleties, but in my opinion the pea soup cooked on fragrant smoked ribs is the most delicious. Gorge soup prepare a pleasure, if you know a few secrets, which I will share with you with pleasure.

One Of these, peas for soup must be halves.

Second- soak the peas exactly 1 hour before the preparation of soup.

The third - on 1 liter of broth - 200 g of pea.

Ingredients:

• 500 GR smoked pork ribs;
• 1 cup of dry pea;
• 2 medium carrots;
• 1 Owka head;
• 2 potatoes;
• vegetable oil for roaster;
• salt, pepper to taste

The first thing you need to rinse peas and soak boiling water. Higher stirring, cover with a lid and leave for an hour. In order for pea soup to be fragrant and transparent, it must be boiled on meat broth. So we prepare meat broth, preferably pork. Brillon cook for about an hour. As soon as the meat is ready, send peas. Pre-draining water from it.

At this time, we prepare a roaster of vegetables: carrots, onions and parsley root (parsley root favorably affects the stomach and protects it from bloating). It passed an hour and try peas - he is ready.

We send potatoes and cook it until readiness. As soon as the potato is soft, send a roaster, smoked ribs, A few minutes before readiness to throw the greens, a bay leaf, salt, pepper.

It is important that the pea soup is necessary at the end. Much tastier pea soup with crackers.

Garlic crackers

They can be prepared in the oven, in a frying pan or in the microwave. For pea soup it is better to prepare rye or white bread.

Ingredients:

• stale bread (rye or white);
• garlic - a couple of teeth;
• the mixture of seasonings (Italian herbs, for example);
• salt;
• refined olive oil.

Bread cut it with cubes or straws. Be sure to take "yesterday" - so much more tastier. Garlics skip through the garbaged and mix with bread cubes. Sprinkle everything with olive oil, we sprinkle with a mixture of Italian herbs, salt and thoroughly mixing manually. Make cubes on a baking sheet in one layer and put the oven pre-warmed up to 180 °. Periodically, you need to mix them with a wooden blade. Freshly flush, fragrant and very tasty! In the process of cooking in the apartment spreads the beautiful fragrance, so the appetite is walking!;)

Now you can serve a pea soup with fragrant crackers.

Good appetite!

Pea Soup with smoked soup is a delicious dish of Russian cuisine. This is the welded soup of warm yellow or red with an indescribable aroma. Smoked ribs give this dish the smell of a chim from a fire.

Variations of how to prepare pea soup with smoked ribs, a huge set. The hostesses add special ingredients each, and the soup gets a new tint of taste.

Ingredients for a classic recipe:

• pork ribs smoked 0.5 kg;
• peas usual 0.2 kg;
• water 3 l;
• potato 4 pcs;
• onion ordinary 2 pcs;
• carrot 1 pc;
• oil for frying;
• spices and salt as accustomed.

Cooking step by step:

1. First of all, you need to go peas. It is better to fill it with water at night. If there is no such possibility, then at least for 4 hours.
2. Smoked to put in a saucepan, pour the right amount of water, and let it boil.
3. After boiling to put on a slow fire, remove the foam from the water and put there a whole cleaner of the bulb.
4. For a whole hour, cook on small fire, and then pull out and throw a bulb. She will give all the taste in an hour.
5. Put in the broth of Muli peas.
6. Broth with peas Cook for about 2 hours, while peas will replace the condition of the puree.
7. After we pull the ribs and separate meat. Separate meat from the bones and crumpled cubes.
8. We add chopped potatoes into the pan and barely 20 minutes.
9. While cooking potatoes, cooking a roaster. Put crushed onions and carrots in the grilled oil in the pan (it is better to grasp). Fry to a golden shade for about 3 minutes.
10. We put meat separated from the bones, mix and post it all in the soup.
11. We add to the broth spices and cook for another 7 minutes. After that, it is closed with a lid and let it be.

The fragrance will not allow you to insist the soup for a long time. You after 20 minutes you can start to eat.

Preparing delicious soup puree

To prepare this dish, peas will cook separately from the broth.

What do we need?

• dry peas, preferably the brought 1 cup;
• smoked ribs gram 300;
• potato 3 pcs;
• bow 1 big goal.;
• carrot 1 pc;
• fresh greens;
• water 5 l;
• spice.

How to cook soup puree with smoking?

1. Peas are well wash and dunk overnight.
2. Put the swollen peas in the water of an hour at 2. Salt do not put.
3. Separately start cooking smoking in a saucepan. How boils, reduce fire.
4. Add chopped potatoes into broth and cook for 15 minutes.
5. At this time, we prepare a roaster: onions, carrots frank on hot oil to a golden shade.
6. We connect broth, peas and roaster, salt, add spices and cook for about 10 minutes.
7. Smoked, we get out, separate from the bone and retain.
8. Soup turn off and beat the blender to the condition of the puree.
9. Smoked to put in the soup separately. Eat with croutons.

Pea soup with smoked ribs and bacon

Bacon will reveal the taste of pea soup with ribs.

Products:

• 2 l water;
• peas 0.3 kg;
• ribs smoked 0.6 kg;
• bacon 100 g;
• potato 4-5 pcs;
• carrots, onions and tomato 1 pc;
• spices to prepare those who like the most.

Cooking:

1. Pour peas with water and insist the night.
2. Smoked to cut and put in water. We start boiling until the meat begins to lag behind the bones.
3. The broth is filtering, and the meat is laying up so far.
4. In the outdated broth put peas and cook for 20 minutes.
5. Add chopped potatoes there. Cook for another 20 minutes.
6. We are preparing a roaster: onions, carrots grind and put on a frying oil into a frying oil. Fry 4 minutes. Add bacon. Then, on fine fire, another 8 minutes. To the same roaster, add a tomato sliced, purified from the skins.
7. The contents of the frying pan lay in the broth and cook another 10 minutes.
8. After turning off the soup, lay meat into it with ribs, sprinkle with greens and let it be. 15 minutes after cooking can be served to the table.

How to cook such soup with the addition of sausages?

The sausages will give even more smoked aroma soup with ribs.

What do we need?

• 3 l of water;
• ribs smoked 0.4 kg;
• peas bright 1 st;
• sausages 0.3 kg;
• potatoes 3-4 pcs;
• onions and carrots 1 pcs;
• oil for frying;
• tomato paste 1 tbsp.

Recipe.

1. Ribs rinse and put cooking in a saucepan.
2. For Navara to slaughter 40 minutes, and then remove and postpone them.
3. Potatoes clear and cut into straw (slicing option can be changed to your beloved).
4. If peas are brought and yellow, then it is not necessary to soak it. For confidence for 5 minutes to pour boiling water.
5. After throwing potatoes and peas in the broth. Let it be boiled 15 minutes.
6. At this time, we prepare the refueling. Onions and carrots fried on hot oil. We add chopped smoked sausage into this frying pan. Add tomato. Under the lid, turn out another 5 minutes. Thus, smoked sausage will give his aroma to the whole refueling. Plus, Salo smashes out of it.
7. Meat from ribs separating and throw in broth. There is also a refill for soup and cook another 5 minutes. At the end add all the spices. Many love to add a couple of garlic cloves at the end, and after a short time to insist.

All is ready!

Multicooker Cooking Recipe

In a multicooker, the soup is not less than the boil and is not inferior to the one that is cooked on the stove.

Grocery list:

• 300 g of pea;
• 300g smoked pork ribs;
• 2 pieces of bows;
• 2 pieces of carrots;
• 5 pieces of potatoes;
• 2 liters of water;
• 1 tbsp. oils;
• spice.

Step-by-step instruction:

1. Configure a multicooker on the "soup" mode. Prepare will be 2 hours.
2. Before the start of cooking, pour peas boiling water for 1 hour.
3. Cut vegetables with cubes, rubbing carrot.
4. In the bowl we pour vegetable oil and put vegetables there. We put the "frying" regime and leave for 15 minutes. Stir periodically. After lay out from a slow cooker in a separate plate.
5. Ribs wash and divide.
6. In the multicooker put peas, ribs and fill with water. We put on the "soup" mode, the timer for 2 hours.
7. Meanwhile, they are engaged in potatoes. Clean, cut.
8. After 1.5 hours we open a multicooker and add potatoes with refueling. Solim and closed again.
9. After the time to end the time on the timer, the multicooker can not be opened immediately, but to give a little lazy to our soup. After from a slow cooker, pour out in a comfortable storage tank. A sprinkle is perfectly suitable, which is made of ceramics.

Eat with croutons.

How to cook croutons to pea soup?

It is customary to eat this brewing soup with crispy crackers or garnos. But, as it turned out, not everyone knows how to better cook them. Since smoked soup and dried crackers are inseparable, the recipe for making a crunch to the soup is given below.

Take

• Bread white several slices;
• Oil for frying;
• Garlic.

How to cook?

Bread cut into cubes or straw. To put our bread and fry on a hot frying pan with an oil on a high fire, constantly stirring. Before the end of the frying, add to the crackers passed through the press garlic. As will be twisted - immediately get and can be supplied to our taving soup.

Smoked soup aroma and garlic taste of crackers: What else do you need for a tasty lunch?

Ingredients:

• dried peas - 300 grams;
• carrots - 150-200 grams or 2 pieces;
• water - 4-4.5 liters;
• sunflower oil - 2-3 tablespoons;
• the onion is 100 grams or 1 piece;
• potatoes - 0.5 kilograms or 5 medium potatoes;
• smoked ribs - 0.5 kilograms;
• salt, pepper, spices, greens - to taste;
• baton or white bread - 200-300 grams.

Pea soup with smoked ribs, very tasty. Step-by-step recipe

1. Pre-prepare peas: we rinse it well and fill with water so that it covers 5 centimeters higher than the grains themselves. We leave for 6 hours so that it sweeps (from this it will boil faster). If you do not have the opportunity to insist for so long, and it is necessary that the soup will quickly cook, soak the peas at least 1 hour, first time to boil, drain the water and boil in the new one, you can also add a 0.5 teaspoon of soda.
2. The swollen peas are well rinsed under cool water and give drain. Please note: legumes must be soaked in a large amount of water, and after rinse and boil in new water. During the insistence, peas will not only swell, but also give water substances that block the digestion in the stomach, and cause colic and bloating in the intestine.
3. We recruit the water into the pan, send peas in it and put the cooking (salt at this stage we do not add - so that the grains are rawdered faster). In the process of cooking, we remove the foam so that the soup is transparent.
4. Potatoes are cut by medium cubes, the onions - the quarters (with a thickness of about 0.3 centimeters).
5. Carrots can also be cut into thin half rings or grate onto the grater (at your request).
6. Heat the frying pan with sunflower oil, we throw only onions and sprinkle with black ground pepper (so it will reveal his flavor better). Fry on average or below medium heat until soft. It is not recommended to grind much, but this is a matter of taste.
7. When the bow starts to be twisted, we add carrots to it, reduce the fire and something about 5 minutes. During this time, the carrots will not have time to get ready and will remain a bit hard - do not worry, it is negotiated in the soup.
8. Smoked to cut into pieces, a thickness of 0.5-0.7 centimeters, for originality they can be cut into long strips. And in places where the ribs are located, cut the thickness of the bone itself.
9. I put smoked meat on carrots and onions, we continue to griely on slow heat, interfere with periodically. When the ribs were slightly roasted, the skillet can be removed from the fire.
10. When the peas begin to fall apart (approximately 20-25 minutes after boiling), throw potatoes, salt and add spices (I mainly put the bay leaf and pepper pepper).
11. When potatoes will be ready, we send a smoked smoked roaster and cook for about 10 minutes, so that the carrots manage to get ready.
12. For crouting, it is best to use not very soft (yesterday) White Baton. Cut it with cubes, a thickness of 1-1.5 centimeters, shifted on a baking sheet and dried in the oven to a beautiful golden color.
13. According to the recipe, greens can use what you like, but I really like dill. We rinse well, we dry and finely crumbling.
14. Before serving pea soup with ribs sprinkle with greenery and crackers.

The whole soup is saturated with divinely delicious smoked aroma, as if cooked on a fire. And how delightfully it is combined with croutons, when they only slightly jammed, and at the same time they remain crispy - fingers license! Therefore, crackers can be served separately so that everyone adds to himself to the plate. Be sure to prepare and try pea soup with smoked ribs! And I, together with "very tasty," we wish you a pleasant appetite!

The pea contains vegetable protein, vitamins and minerals necessary to our body. On it, it prepares hearty and nutritious soup, and with smoked ribs it is also incredibly fragrant.

Pea Soup with Smoked Ribs (Step-by-Step Recipe) - Basic Principles of Cooking

Each hostess has its own recipe for cooking this dish. Those who adhere to the principles of healthy nutrition or sits on a diet, prepare soup from fresh or canned green peas. Well, those who love feed dishes are used for cooking dried peas. From it, the soup is obtained dense and weld.

Dried peas are swore and rinsed well until the water becomes transparent. It is advisable to soak it overnight. This will significantly reduce cooking time. Some hostess to speed up the process of softening peas are added during cooking food soda. But this should not be done if you want to keep all the useful substances. Only under the condition of natural robbing of pea can be obtained delicious, and most importantly, useful soup, without outsiders and the taste. Keeping beans are washed again, laid out in the saucepan. They poured with water so that its level is on two fingers above the peas, and boil on a small fire, for two hours. At the same time, the saucepan is not covered tightly with a lid, otherwise the rising foam runs out of the pan. Foam is necessarily removed by a shivy or spoon.

Ribs for soup can use pork, lamb or beef. The main condition so that they are really smoking, and not swept in liquid smoke. Better, if it is a home smoking product.

In addition to ribs and peas you will need vegetables: potatoes, onions and carrots. The potatoes are cleansed from the peel, wash and cut into small pieces. The onions clean and finely bold. From carrots, cut off the peel and crushed with a sharp knife as much as possible, or a clutch on a large grater.

A lean oil is poured into the pan and put on the stove. As soon as it will warm up, lay onions into it and fry it before transparency. Then add chopped carrots and continue to fry, constantly stirring until the vegetable becomes soft.

Smoked ribs are cut into three parts and lay out over roasted vegetables. Tomet all together on a small fire for another ten minutes.

In the pan with an almost stranded pea lay out potatoes and continue to cook until her readiness. Mix the soup as often as possible so that the peas do not burn the pan. At this stage, the soup is solid, add spices and bay leaf.

When potatoes become soft, vegetable roasted with ribs are put in a saucepan.

What kind of pea soup without crackers. For their preparation, white or rye bread is cut into slices, cut crusts and cut into small cubes. They lay on the baking sheet and dried in the oven, or roasted on a dry frying pan to the rosy.

If you like sharp dishes, add chili pepper pod into soup. Dropped through the press garlic will add spicy dishes. For a variety in soup, you can add canned corn.

Smoked ribs can be used in conjunction with other smoked salts: sausage, wings, etc.

Finished pea soup with smoked ribs (step-by-step recipe) served with crackers and fresh greens. Instead of crackers, garlic crinks can be prepared.

Recipe 1. Pea Soup with Smoked Ribs: Step-by-Step Recipe

Ingredients

300 g of dry chipped pea;

refined sunflower oil;

450 g smoked ribs;

fresh greens;

two carrots;

freshly ground pepper black;

two bulbs;

salt;

five potatoes;

bulgarian pepper pod.

Cooking method

1. Take peas. Pour into sieve and thoroughly rinse under the jet of running water. Then put it in a bowl and pour with clean boiled water. Leave for several hours, and better at night. Due to this, peas will become soft and faster. When the peas will wake, drain the remaining water and rinse it again. Place the peas in the pan and pour with clean filtered water. It is worth noting that if you have hard water, do not use it for cooking soup. In such water, peas will not be welded. It is better to use mineral non-carbonated water. The fluid level should be three fingers above the pea. Put a saucepan on the stove and prepare on medium heat before boiling. Be sure to remove the foam. Now twist the fire and continue cooking until the peas are welded.

2. While pea is boiled, draw up the preparation of other products. Remove smoked ribs from the refrigerator and cut them on with portion slices so that it is convenient to eat. Initially, divide them on the sections along the bone, and then with the help of kitchen scissors or a secaterator, cut every rib in half. Put sliced \u200b\u200bsmoked ribs on a plate.

3. Start the preparation of vegetable roasted. To do this, clean the bulbs from the husks, wash them. Each cut in half, put on the board and cut into small pieces. With the help of a sharp knife or special vegetables, remove the peel from carrots. Wash the vegetable and grind into a shallow or large chips using a grater. Put the cast-iron frying pan on fire. Pour into it refined oil and warm it up. Put the crushed onions into the pan and roast, stirring regularly, to transparency. Now add the carrot chips, twist the fire and extinguish everything until the carrot becomes soft.

4. Potatoes Clean the peel with a sharp knife or special fixture for cleaning vegetables. Clean vegetable wash and cut into small pieces. Potatoes cut directly before laying in a saucepan. Otherwise, it will have to fill it with water, and it will wash the starch, which is so necessary for our body. Sliced \u200b\u200bpotatoes dip in the pan. Peas must be almost ready.

5. Green rinse, shake and finely finish. For this, the soup is suitable for a young dill or parsley.

6. The pod of the Bulgarian pepper is released from the fruits. It can be done by cutting it with a knife, or push the tail, turn and remove. Sleep the seeds. Cut the pod in half, lay out on the board and lie with thin stripes.

7. Put smoked ribs in the pan and boil ten more minutes. Add vegetable roasted, mix and let the soup bother a little. At this stage, salting the dish. Remove potatoes and check it ready. It should be easily broken. Season fresh greens soup, mix, hold on a couple of minutes on fire, then retain the pan aside, cover with a lid and leave it for half an hour.

8. Serve pea soup with smoked ribs (step-by-step recipe) with crackers, cheese or garlic crumps.

Recipe 2. Pea Soup with Smoked Ribs: Step-by-Step Recipe in Multicooker

Ingredients

450 g of dry chipped pea;

one row loaf;

three potatoes;

bulb;

two cloves of garlic;

one carrot;

spices;

50 ml of olive oil;

salt;

450 g of pig smoked ribs;

two liters of filtered water.

Cooking method

1. Take peas, remove all the garbage and pour into the sieve. Rinse thoroughly under the running water stream. Place the washed peas in a bowl and fill with water. Leave for several hours, and better at night. Then drain the remaining water and rinse again.

2. From potatoes and carrots, remove the peel with a special device for cleaning vegetables or a sharp knife. Wash vegetables thoroughly. Clean the head of the bunch of flashes and rinse. Cut the carrot finely, or grind into a large chips on the grater. The bulb cough on a cutting board with a small cube.

3. In the tank of the device, pour olive oil. Include the "frying" program. Once the oil is warm up, pour onions into it and fry it to a transparent state. Then add the crushed carrot and pass, while the vegetable is mild.

4. Smoked ribs rinse, dry with a paper towel and divide the bones to the strips. It is then to cut each bone in half with kitchen scissors or a secateurs.

5. Pour water into the tank of the device. Nobuch peas swell on the sieve and rinse again. Stay in a slow cooker.

6. Cut potatoes with small pieces and send after peas. Here to lay down smoked ribs. Mix, close the lid and activate the Soup program. Prepare for 50 minutes.

7. Clothes of garlic Clean and squeeze through the checkered. Cut the bread with small cubes and lay out on the tray. Place it in the oven for ten minutes, pre-warmed it up to 200 C.

8. Finished pea soup with smoked ribs (step-by-step recipe) decompose on plates. In each add a bit of garlic and clutches of crackers.

Pea Soup with Smoked Ribs (Step-by-Step Recipe) - Tips and Tricks

If you want to get a lightweight soup, weld it from fresh or canned peas.

For soup, it is better to use smoked home cooking ribs.

Summarkers or garlic crinks can be served to pea soup.

So that the soup is transparent, be sure to remove the foam, which is formed during the cooking process of pea.