How to cook pea soup with smoked meats. Pea soup with smoked meats

By preparing pea soup with smoked meats, you are guaranteed a tasty and satisfying lunch. Pea soup in itself is a fairly nutritious dish, but when smoked meats are added to it, it acquires the additional taste of smoked meat and an appetizing aroma that will tempt any gourmet.

Pea soup with smoked pork ribs

Pea soup with smoked pork ribs is one of the favorite first dishes of residents of Great Britain, Germany, Finland and other European countries. The classic recipe for this soup includes a minimum set of necessary products.

Required Products:

• dried peas – 400 grams;
• smoked pork ribs – 500 grams;
• onions – 1 piece;
• medium-sized carrots - 1 piece;
• potatoes – 500 grams;
• vegetable oil – 2-3 tablespoons;
• salt, spices - to taste.

Cooking method:

• The first thing to do is soak the peas in cold water and let them sit for 12 hours. This is necessary so that the peas are well cooked in the soup. Split peas cook much faster than whole ones, so to save time, it’s best to use them.
• Place smoked pork ribs in a pan of boiling water and cook for about 1 hour.
• While the ribs are boiling, start preparing the vegetables, namely, peel the potatoes, carrots and onions. Cut the potatoes into small cubes, and finely chop the onion and carrots. To prevent the potatoes from turning black, they must be immersed in cold water.
• Fry carrots and onions in vegetable oil until golden brown.
• After the pork ribs have cooked for an hour, add peas, previously soaked in water, and cook for another 40 minutes. Before adding peas, the water must be drained from them. Don't forget the salt.
• After this time, add chopped potatoes to the pan with peas and ribs and cook everything for 15-20 minutes.
• Five minutes before the soup is completely ready, add the already prepared fry (onions and carrots).
• Ready-made pea soup with smoked pork ribs is usually served with croutons.

Pea soup with smoked sausages

The easiest way to prepare smoked pea soup is to cook it with smoked sausages. The speed of preparation will in no way affect the taste; on the contrary, even small children enjoy eating this soup.

Required Products:

• split peas – 1 cup;
• smoked sausages – 300-400 grams;
• potatoes – 3-4 pieces;
• carrots – 1 piece;
• onion - 1 piece;
• salt, spices - to taste;

Cooking method:

• Soak the peas in cold water and leave them overnight.
• Drain the water from the peas, rinse them well again, cover with cold water and boil.
• Meanwhile, get ready to fry. To do this, grate the carrots and chop the onion into small pieces, fry the vegetables well in vegetable oil, not forgetting to salt them.
• Peel the potatoes and cut into small cubes.
• Cut the smoked sausages in any order.
• Once the peas are tender, add the prepared potatoes and smoked sausages to the pan and cook until the potatoes are completely cooked.
• The frying should be added at the very end, five minutes before the dish is fully cooked.
• If desired, you can add any seasonings and herbs to the finished soup at your discretion.

Pea soup with smoked chicken legs

Quite simple, but nevertheless very tasty and nutritious pea soup, which even a novice housewife will succeed on the first try.

Required Products:

• split peas;
• smoked chicken legs;
• carrot;
• potato;
• vegetable oil;
• salt, pepper, seasonings.

Cooking method:

• Place a saucepan with water and peas poured into it over medium heat and cook the peas until they are completely cooked.
• After 10-15 minutes of cooking the peas, add smoked chicken legs to the pan, this is done so that the soup acquires an appetizing smoked aroma. As soon as the peas are boiled, the smoked meats will need to be removed.
• While the peas are cooking, prepare the vegetable stir-fry. Cut the onions and carrots into arbitrary pieces and fry them with the addition of salt and vegetable oil.
• Peel the potatoes and cut into small pieces. Potatoes should be placed in the pan 10-15 minutes before the peas are ready.
• As soon as the potatoes are cooked, add the prepared fry to the soup and remove it from the heat.
• Grind the slightly cooled soup using a blender.
• For smoked chicken legs, remove the meat from the bone and cut it into small pieces.
• Pour the finished puree soup into a plate and place pieces of smoked chicken meat on top.
• The finished soup can be served with croutons and cream.

Simple and delicious soup recipes for every day

In the article you will find a step-by-step recipe with photos of a very tasty dish - pea soup with smoked meats! For home and guests!

2 hours

120 kcal

4.71/5 (24)

To be honest, I was always indifferent to pea soup; for me it was some kind of sad echo of Soviet childhood. As soon as I remember the smell of pea soup, a picture immediately pops up: a kindergarten, an angry teacher and me, crying my eyes out because pea soup AGAIN. But now I understand why I didn’t like him so much. Undercooked floating pea halves, oak potatoes and an incomprehensible broth. How could he create a strong desire to eat it and not leave a drop on the plate?

My attitude towards pea soup would have remained the same if I had not had a husband who couldn’t live without pea soup (and also without pea porridge, but more on that in another recipe).

So I had to learn the simple science of making pea soup. It turned out that if you cook it correctly, it is very tasty! And I want to tell you that now this is my favorite soup. Even now I’m writing the recipe, and my stomach is growling. It is very easy to prepare, the ingredients are available in any city or country.

How and from what to prepare pea soup with smoked meats

Ingredients

Peas need to be washed and soaked for several hours until they swell. It is believed that in this way flatulence can be avoided. The time depends on the type of pea; for some, four hours is enough.

Pea soup with smoked ribs or chicken - step-by-step recipe with photos

A few more tricks and tips on how to cook pea soup with smoked meats

• True, I haven’t tried this myself, but a friend makes soup from frozen peas and says it cooks twice as fast;
• if you like a leaner option, you can do it in advance boil the beef and cook the peas in the same broth;
• sometimes I add chopped onions and carrots into small cubes bell red pepper, also works out pretty well;
• if you don’t have smoked meats on hand, you can use fresh meat and add a teaspoon of liquid smoke at the end;
• croutons can be cooked in the oven, then there will be less oil.

Pea soup has a very rich history. Back in the middle of the first century BC, hot pea soup was sold on the streets of Athens. This mention says a lot. This means that even then he enjoyed great popular fame and was loved.

We love him no less now. And it should be noted that he is loved and popular among absolutely all peoples and nationalities. There is probably not a single country in the world where it is not prepared. Although to this day it is not known for certain where they first began to prepare it.

Each country has its own traditional recipes for preparing pea first courses. So in the East they prepare it from chickpeas, which is called in some countries, chorba in others, in others. Their distinctive feature is that they are made from lamb and are very thick and satisfying.

In Italy, peas are prepared by adding white wine and Parmesan cheese. The soup turns out quite spicy and very tender. In France, they are very popular in grated form and have the appearance of a puree. Pea options were no exception either. In Germany they prepare them with their famous smoked sausages and bacon. In Scandinavian countries they like to cook it with smoked meats. But in Western Ukraine, chopped garlic is added at the end of cooking.

In Russia, the classic version of pea soup is prepared from pork or beef ribs, chicken, and, of course, with the addition of peas, onions, potatoes and carrots. They also like to cook it with smoked meats. Smoked ribs, smoked shanks, brisket, brisket, bacon are used as smoked products - that is, almost everything that is smoked and sold in the store.

There are also recipes that use smoked chicken, smoked sausage and smoked sausages. That is, there are so many recipes now that you can cook from what you have on hand. Don't be afraid to imagine and try. After all, any pea soup has two delicious components - peas and meat.

What else do you need to prepare a delicious, healthy dish? That’s right, the first is desire, you can’t go anywhere without it... The second is the necessary products, and the third is basic knowledge of cooking. And if the first and second are already there, then we’ll quickly deal with the third.

Pea soup with smoked ribs and beef

We will need:

• meat on the bone (or ribs) - 400 gr. (preferably beef or lamb)
• smoked pork ribs - 200-250 gr.
• smoked brisket - 150 gr.
• peas - 250 gr.
• onion - 1 pc.
• potatoes - 2-3 pcs.
• carrots - 1 pc.
• butter - 1 tbsp
• vegetable oil -2-3 tbsp. spoons + 4 tbsp. spoons (for croutons)
• parsley, green onions
• sugar -0.5-1 teaspoon
• salt, pepper - to taste
• red capsicum
• Bay leaf
• spices - paprika, coriander, saffron or turmeric, cumin

Preparation:

1. Place the washed meat in a saucepan, add water so that the meat is slightly covered. Bring to a boil, skimming off the foam. When it boils, let it simmer for 2 minutes, remove the meat with a fork and pour out the water.

2. Rinse the pan, pour 2.5-3 liters of pre-boiled water into it, and place the meat in it again. Bring to a boil, skimming off the foam; there will be very little of it. When all the foam has been removed, cover with a lid so that the steam can escape freely.

Reduce heat to low and cook meat until almost done. You can check this way by piercing it with a knife, the meat is already soft, but still sticks to the bone. This will take approximately 1-1.5 hours, depending on the toughness of the meat. , You can find it in a special article.

3. Peel the onion and cut into small cubes. Then fry in vegetable oil until golden brown, pour half a glass of hot water, and steam the onion, it should become completely transparent.

4. When there is no water left in the pan with onions, add butter, carrots, grated for Korean carrots and sugar.

5. Simmer over low heat until the carrots become limp. Add spices. Then turn off the gas and cover the pan with a lid.

6. When the meat is almost ready, add peas. Expect it to cook for about 40 minutes. There are several opinions on whether it is necessary to soak peas before cooking? There are as many arguments as there are opinions.

I soak it because I think that when soaked it reveals its taste and, most importantly, aroma even better. In addition, it cooks faster and, in my opinion, retains more nutrients. There are varieties of peas that take only 30 minutes to cook. This must be taken into account. The recipe uses an average cooking time of 40 minutes.

7. Skim off the foam that appears from the peas and add the chopped smoked ribs. Remove the cooked meat, remove the bones, cut it and place it back into the pan. Also add a piece of red hot pepper if you like it spicier. And don’t forget about spices, they will give additional aroma and piquant taste.

8. After another 15 minutes, add the potatoes cut into cubes and sautéed onions and carrots into the pan.

And also sliced ​​brisket.

When it boils, add salt to taste. There is no need to add salt before the end of cooking.

9. 10 minutes before the end of cooking, add bay leaf and ground black pepper.

10. When ready, remove from heat. Cover tightly with a lid, cover with a towel, and leave for 20-30 minutes. During this time, the soup should brew and rest.

It is usually served with garlic croutons. I want to tell you how to prepare them.

How to cook garlic croutons, recipe with photo

We will need:

• white loaf - 0.5 pcs
• garlic - 3 cloves
• oil - 3 tbsp. spoons
• salt - a pinch

Preparation:

1. Before preparing the croutons, you need to make the garlic butter in advance. To do this you need to chop the garlic. To do this, you can use a press, or you can simply chop it finely with a knife.

2. Place chopped garlic in oil, lightly salt and pepper as desired. Mix everything and let it stand for 30-40 minutes.

3. Cut fresh wheat bread or loaf into cubes. Determine the size of the cubes yourself. The smaller the cubes, the more aesthetically pleasing the dish will look when served. Place it in a bowl, drizzling the garlic butter evenly over all the pieces of bread. Mix.

4. Then place the bread on a baking sheet and place in an oven preheated to 180 degrees. During the cooking process, the croutons will need to be stirred several times so that they fry evenly.

5. When the croutons brown, and this will happen quite quickly, in about 7-10 minutes, take them out and put them in a cup. The croutons will cool and be fragrant and crispy.

How to serve soup with croutons

Pour the soup into bowls, sprinkle chopped parsley on top and lay out croutons. Eat immediately before the croutons soften. It will be very nice to crunch them!

The smell of smoked meat excites the imagination. It has such power that you can feel it even on the street.

The taste is simply amazing! All you can hear at the table is the sound of spoons hitting plates. For the first few minutes, no one even talks. But now, having tasted it and satisfied your hunger a little, words of admiration begin to be heard.

Pea soup with smoked meats was liked by everyone, young and old. And everyone, without exception, asked for more. And this means something.

The next morning, my granddaughter just woke up and immediately asked if there would be soup for breakfast?! And this despite the fact that you will never get enough of it for breakfast. And here for breakfast! I didn’t dare refuse her, let her eat!

• as mentioned above, as smoked meat you can choose any available in the refrigerator - ribs, sausages, sausages, etc. If you buy in a store, you can also buy whatever you want. This is unprincipled.

What guides me when choosing smoked meats? The first is the freshness of the product, and the second is the pronounced smell of smoked meat.

• There is a slight difference in the cooking process itself when you use different products.

We added the smoked ribs to the soup 30 minutes before they were ready. Since they are on the bone, they need more time to cook.

If you use smoked brisket, bacon, sausages, then they should be cut into strips and fried along with carrots. Or you don’t have to fry it if you don’t like too fatty foods. And you can add them 15 minutes before readiness, along with onions and carrots.

• sometimes the broth is cooked only with smoked ribs, without using fresh meat. In this case, it turns out not so rich. Therefore, to prepare it, you can use two onions and more oil.
• Should I soak the peas or not? There are different opinions on this matter, with equally different arguments. I wrote about this in the article, but I’ll repeat it again.

I soak it because I believe that when soaked, peas additionally reveal their taste and, most importantly, aroma. In addition, it cooks faster and, in my opinion, retains more nutrients. There are varieties of peas that take only 30 minutes to cook. This must be taken into account. The recipe uses an average cooking time of peas of 40 minutes.

• lovers of separate meals do not put it in soups using legumes, including peas and potatoes. I cook them without potatoes for my son, they are just as tasty as with potatoes. Therefore, adding potatoes or not is everyone’s personal choice.
• Bell pepper gives an excellent taste and aroma. But I don’t add bell pepper to soup with smoked meats. It seems to me that there are already enough flavors and aromas here. But in the classic version - I definitely add it.
• sometimes I cook it according to the principle of Uzbek shurpa, I chop all the vegetables coarsely, but I don’t fry the onion, but put the whole head in it. And when it’s cooked, I take out the onion and throw it away. In this version, it is less fatty and is prepared without adding any extra oil at all. In this case, when the meat is almost ready and I add peas to the meat, then I also add coarsely chopped vegetables. I also recommend making it, I’m sure you’ll like it!
• At the end of cooking, wrap the pea soup well in a towel and leave for 30-60 minutes. During this time, he still seems to continue to prepare. All ingredients continue to exchange juices and aromas, it simmers and infuses, and becomes much tastier.

That's the whole recipe, with all the subtleties and nuances. Cook deliciously, and don’t forget that the key to any delicious dish is your good mood, desire to cook and a piece of your soul!

Bon appetit!

There is an expression: “A real family begins with soup.” This is probably how it really is. In every social unit, there is sure to be at least one family member who cannot imagine their day without soup. And this is very good. After all, first courses are very healthy, no matter what kind of soup it is - milk or broth-based, vegetarian light soup or chicken noodle soup or.

They are all very tasty and healthy in their own way. Pea soup is no exception. Despite its calorie content, it is very popular in many countries around the world, although it goes by different names. Peas are a storehouse of vegetable proteins, minerals and various vitamins. In addition, pea soup is very satisfying and nutritious, because peas contain almost the same amount of protein as beef.

Personally, I never thought about the benefits of this soup. I just love peas and all dishes made from them. This is regardless of what kind of peas are - green peas or shelled ones, from which we cook soups and porridges. Agree, if you often eat the same dish, you will soon get tired of it. But for some reason this didn’t happen for me.

The fact is that during our student years we very often prepared various pea “masterpieces”. Probably many students' main food was and is pasta and all kinds of cereals. Reasonably priced and filling. So it was the same with us. Since then, I don't really like most cereals, but not peas. It was and remains one of my favorite dishes.

Basic principles of proper preparation of pea soup with smoked meats

• You can cook pea soup using any meat. The best option is lamb, pork or beef ribs. Ideally, they will be smoked.
• You can use anything as smoked meats, either individually or all together. This could be chicken wings, brisket, smoked sausage, ribs, etc.
• The key to a tasty and healthy soup is the freshness of the above products.
• The peas should be cooked over low heat for about 1-1.5 hours, after sorting them out and rinsing them very well with cold, running water.
• Peas must be soaked in cold water for 6-8 hours. And even better at night. This rule applies to all pea soup recipes.
• Often, when soaking peas or during cooking, tea soda is added to them to soften them more quickly. In order for peas to retain all its beneficial substances - vitamins and minerals - this should not be done. The process must be natural and only under this condition will you get a healthy and tasty soup, without any foreign taste or smell.
• Peeled vegetables for pea soup can be cut in any way. Before adding them to the peas, you should first fry the carrots and onions in a frying pan, add any smoked meats that you plan to add to them, and fry a little until there is a pleasant smoked aroma.
• It is very good to add finely chopped garlic and fresh herbs to the soup.
• Potatoes are first added to boiled peas, then fried, and at the very end greens with garlic.
• Crackers should be added to hot soup just before serving.

These are the basic rules for making delicious pea soup. And so, in principle, each recipe has its own cooking method. These are what I bring to your attention.

6 recipes for making pea soup with smoked meats:

Pea soup. Smoked ribs recipe

I bring to your attention perhaps the most common recipe. Very hearty and tasty pea soup is perfect for a good and hearty lunch.

Ingredients:

• Peas - 300 gr.
• Potatoes - 5 medium size
• Carrots - 2 pcs.
• Onion - 1 pc.
• Smoked ribs - 500 gr.
• Pepper
• Greenery
• Bay leaf

Preparation:

The first thing you should start cooking with is peas. It should be sorted out, rinsed thoroughly until the water becomes clear and filled with water. You need to pour enough water so that its level is 5-6 cm above the peas. Soaking time is 6-7 hours. The more the peas are soaked, the better and faster they will boil.

After soaking, you need to rinse it again with cold water and let the water drain. The peas should increase in size and become soft.

Pour it into a saucepan with water. This amount of peas requires 5 liters of water. Place on the fire and cook until done. This will take 20-25 minutes.

On a note! If you don’t have time to soak, then you can use a little trick. During cooking, when the peas boil, you need to add 0.5 teaspoon of soda. Baking soda promotes rapid boiling. This was mentioned above. Of course, this is not entirely correct, but it happens that you need to prepare pea soup, but there is not enough time for soaking.

Peel the potatoes, wash them and cut them into cubes. Fill with water and set aside.

Cut the peeled onion into thin half rings.

Chop the carrots however you like. You can even grate it on a coarse grater.

Pour vegetable oil into a frying pan and heat it up. First we send only the onions there.

Sprinkle with ground black pepper and fry a little over medium heat, but not too much.

Add carrots to the onions. Reduce the heat to low and fry the carrots and onions a little, stirring constantly.

Use a knife to separate the smoked ribs. Cut the pulp into small strips.

Place them on top of the carrots and onions. Fry well on both sides.

Be sure to remove the foam from the boiling peas so that the soup turns out transparent. If you don't do this, it will be cloudy.

Add potatoes to the prepared peas. Salt a little and add 2 bay leaves.

Let's start with the croutons. Cut white bread (preferably yesterday's bread, slightly stale) into medium-sized cubes.

Place the bread on a baking sheet lined with paper and place in the oven. Dry it until it has a beautiful, golden color.

When the potatoes are ready, you need to add our fried onions, carrots and ribs to the soup.

Boil for 10-15 minutes until the carrots are fully cooked.

Finely chop the greens.

Pour the finished soup into a plate and add croutons. Be sure to sprinkle some herbs on top.

Be sure to cook this recipe. I'm sure you will really like it. Bon appetit!

Classic recipe for pea soup with smoked meats

Pea soup can be prepared with several types of smoked meats. In one soup you can add ribs, sausage, ham, and sausages - in general, anything you like. It will even be much tastier and more aromatic. This is the recipe I advise you to use to prepare this dish.

Here we use only smoked ham and ribs, but you, in turn, can replace these ingredients with any others of your choice.

What you will need:

• Smoked meats (ribs and ham) - 400 gr.
• Peas - 250 gr.
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Sunflower oil - 3 tbsp.
• Bay leaf - 2 pcs.
• Crackers
• Pepper
• Water - 3.5 l.

Preparation:

Pour the pre-soaked peas into a saucepan, add water and place on medium heat for 2 hours.

Cut the ham into small equal cubes. We separate the ribs from each other.

Finely chop the onion.

Cut the potatoes into medium-sized sticks or cubes.

Grate the carrots on a coarse grater.

Fry the onion in a frying pan until golden. Add carrots and sauté for 2-3 minutes.

Place smoked meats and potatoes into the cooked peas. Mix.

Then fried vegetables.

Bring to a boil. Salt and cook until the potatoes are fully cooked.

A few minutes before it’s ready, add 2 bay leaves and pepper.

Pea soup with smoked meats is ready. It should be served with crackers.

Pea soup with smoked sausage

For sausage lovers, there is also a recipe for a very tasty soup. You can use only smoked sausage, or you can use it together with sausages or small sausages. In any case, incredible taste and aroma are guaranteed. Shall we try?

Products for cooking:

• Peas - 500 gr.
• Potatoes - 1000 gr.
• Onion - 200 gr.
• Carrots - 250 gr.
• Smoked sausage - 300 gr.
• Water - 3.5 l.
• Bay leaf - 2 leaves
• Dill - 1 bunch
• Sunflower oil - 50 ml.
• Pepper

How to cook:

Place the washed and soaked peas in a saucepan, add water and put on fire. Bring to a boil.

Remove the foam from the boiling peas and cook the peas until completely softened for 30-40 minutes. It all depends on the variety.

At this time, you need to prepare all the other ingredients. Cut the potatoes into small cubes.

Cut the sausage into cubes or sticks.

In a frying pan with vegetable oil, fry finely chopped onion and grated carrots until soft, 7-10 minutes.

Add potatoes to the boiled peas and cook until the last one is ready.

Next comes sausage, salt, pepper and bay leaf.

Cook over low heat for another 10 minutes.

A minute before the end of cooking, add finely chopped dill.

Pea soup with sausage is ready. Can be served with or without crackers. Very tasty and filling. Bon appetit!

Pea soup with smoked chicken

Chicken cooked in a smokehouse is very good in itself. But if you add it to pea soup, you get a wonderful dish with a unique aroma and taste. You can use any part of the bird, be it wings, breast or legs. Or all together. The result is the same - everyone will be happy after eating this dish.

What you will need:

• Smoked chicken breast - 300 gr.
• Peas - 250 gr.
• Medium potatoes - 2 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Vegetable oil - 1 tbsp.
• Butter - 1 tbsp.
• 4 slices of bread
• Pepper

How to cook:

Add the washed, prepared peas to boiling water and cook for 10 minutes. Remove scale.

Cut the crust off the bread slices and cut the flesh into cubes.

Lightly fry the bread cubes in vegetable oil over high heat, stirring constantly. Add a little salt and pepper.

Finely chop the onion.

We do the same with carrots.

Cut the chicken breast into cubes.

We cut the peeled potatoes in any way and put them in a saucepan with peas. Stir and cook until done.

Fry the brisket over high heat, stirring constantly.

Fry the onion in butter until transparent and add the carrots.

Place the brisket and sautéed vegetables into the pan with the prepared peas and potatoes.

Stir the finished soup and leave for 10 minutes.

Before serving, sprinkle the pea soup with croutons and herbs.

Smoked brisket will give your soup a unique aroma and wonderful taste. Try it and you will understand everything.

How to cook (cook) pea soup with smoked meats in a slow cooker

A wonderful invention is the multicooker. It’s very convenient if you have a lot to do and don’t have much time left for cooking. And in general, when you come home after a hard day at work, you don’t really want to stand at the stove. It is in such cases that modern household appliances come to the rescue.

Using a multicooker, you can prepare any dish, including pea soup. Cooking in a slow cooker.

What do you need:

• Peas - 2 cups
• Medium size potatoes - 3 pcs.
• Carrots - 2 pcs.
• Onion - 1 pc.
• Any smoked meats - 300 gr.
• Bay leaf
• Peppercorns

How to cook:

Pour some oil into the multicooker bowl and set it to “Frying”.

At this time, cut the onion into thin half rings and grate the carrots on a coarse grater. Place it in the slow cooker to fry.

Cut the smoked meat into cubes (sausage here) and add to the onions and carrots. Fry for 3-4 minutes.

Then add chopped potatoes to the vegetables and sausage.

Add washed peas, bay leaf, salt and pepper.

Fill with boiling water to level 1.5 on the multicooker bowl. Stir and set on “Soup” mode for 1 hour.

Cooking time depends on the multicooker model. Here are the cooking times for the Polaris multicooker.

Pour the finished soup into bowls and sprinkle with herbs.

So everything is easy and simple. Best of all, pea soup made in the slow cooker tastes just as good as the one cooked on the stove. Eat for your health!

Video recipe for making soup with smoked meats

And finally, I suggest you watch the video recipe for pea soup.

Making pea soup with smoked meats is not too difficult, and the dish turns out hearty and flavorful!

Ingredients for making pea soup with smoked meats:

• Water 1.5 l
• Smoked meats (smoked ham, ribs or brisket) 250 g
• Split peas 1 cup
• Potatoes 2 pcs.
• Carrot 1 pc.
• Onion 1 pc.
• Vegetable oil (for frying vegetables) ~ 3 tbsp.
• Salt ~ 0.5 tbsp. or to taste
• Ground black pepper
• Bay leaf 2 pcs.
• Greenery

Recipe for pea soup with smoked meats:

1. Let the peas cook. I don’t pre-soak it, as in many recipes, but cook it quickly in 20-30 minutes, this is very convenient, because... there is no need to pre-soak the peas and then cook them for 1-1.5 hours.
How to quickly cook peas? To do this, it is better to use split peas rather than whole ones; they will cook much faster. First, sort it out and rinse it well with water. Pour into a saucepan and pour water over the peas so that it slightly covers them, put on fire. When the water boils, stir the peas, let the water boil a little and add a little more cold water and let it boil again. And do this several times, the water will gradually boil away, and add cold water all the time. In 20 minutes the peas will be ready.

2. Put the water on to boil. At this time, cut the smoked meats into portions; for the soup I use pork ribs.

3. Peel and cut the potatoes into cubes.

4. When the water boils, add smoked meats and cook for 15-20 minutes, then potatoes and cook until the potatoes are ready.

5. Peel the onions and carrots, chop the onions and grate the carrots. Sauté vegetables in vegetable oil.

6. When the potatoes are cooked, pour the prepared peas and vegetables into the broth. Add salt, spices and at the very end parsley. Turn off and let sit for 15-20 minutes.