What smoked products are needed for pea soup. How to cook smoked pea soup

04.08.2021

There is an opinion that healthy food cannot be tasty. This is partly true: wholesome and healthy food is not to everyone's taste, but a cook, a master of his craft, must combine taste and benefit in his creation. Pea soup with smoked meats is an exception to the rule, it is very tasty and healthy.

Why are peas useful?

Peas have been eaten for a long time. Everyone is very fond of this legume for its excellent taste and useful properties. Peas are rich in protein, it is the same as in beef, but pea protein is absorbed much better and faster, it contains useful amino acids such as methionine, lysine, cystine, tryptophan. Thanks to these substances, peas have become an integral part of the diet of vegetarians.

This legume is rich in carbohydrates and trace elements. Potassium salts, iron, phosphorus and manganese are included in the composition. It is also anticarcinogenic due to selenium. Eating peas can help reduce cancer and cardiovascular disease.

An excursion into the history of pea soup

Cooking roasted onions and carrots

Season the soup with salt, pepper and cook until cooked. Before serving, let it brew for 15 minutes. Serve with croutons and garlic, or sprinkle croutons into each plate, and garnish with chopped parsley on top.

Pea puree soup with smoked chicken

Pea puree soup with smoked meats is possible. For the dish you will need:

peas - 1 glass;
smoked chicken breast;
onions and carrots - 1 pc each;
celery - 1 stalk;
mushrooms (porcini and champignons) - 150 g;
butter - 40 g;
chicken broth - 1.5 l;
vegetable oil for frying;
spices;
garlic;
greens.

Soak the peas for several hours (you can leave it overnight if you plan to cook the soup in the morning). Then drain the water, pour clean and cook in a saucepan. After boiling the water, cook the peas for 10 minutes, then drain the water again and pour over the already prepared chicken broth. When the peas are completely cooked, you need to make mashed potatoes from them. Next, wash, peel and cut the onions, carrots, celery and mushrooms into small cubes. Saute onions and carrots in a pan until golden brown, add prepared celery and mushrooms to them. Simmer the products without a lid for 7 minutes, stirring constantly, then cover the pan with a lid and simmer for 5 minutes over low heat. Combine vegetables and mashed peas, pour finely chopped chicken breast into a saucepan. Season the finished pea cream soup with smoked meats with butter and spices to taste. Let the soup steep for 15 minutes.

Before serving, add some herbs, garlic and croutons to a bowl of soup. The result looks different for each housewife, even if the soup is prepared according to the same recipe.

Young peas and mint are a great combination

Serves 4:

Preparation:

Put green onions and potatoes in a saucepan with broth, bring to a boil, reduce heat, cook for 15 minutes, until potatoes are tender.

To make the soup not only tasty, but also beautiful, you need to do the following. Boil 3 tbsp. l. peas for two minutes, put them in cold water. Add the remaining peas to the soup and cook for 5 minutes; do not cook longer so that the soup does not lose its aroma and color. Now is the time to add mint, lime (lemon) juice and sugar, then cool the dish, beat with a blender, season with half sour cream, add salt and pepper.

To serve cold soup, it must be chilled. To do this, you can slightly dilute it with cold broth - this way it thickens as it cools. There is also a hot service option, which is no less sophisticated. Served with mint-pea delicacy in plates. Mint, peas, sour cream are used as decoration.

The soup needs to be given a coarse texture. To do this, it is enough to beat it slowly with a blender - this will give a delicate taste. To fix the taste, you can rub the puree soup through a sieve.

How about meat?

Pea puree soup can also be cooked with non-smoked chicken or pork. For the soup, boil the chicken and peas separately. When the beans are cool, you need to puree them, a blender is perfect for this. Pour the prepared chicken (or any other meat broth) into the pea puree. Add sautéed onions and carrots, boiled meat and spices to the saucepan. All this must be put on fire and boiled for 7 minutes, then removed and let it brew.

A little fantasy and ...

If you started cooking, you can change the recipe slightly to suit your taste and the presence of food in the refrigerator. For the soup, you can take any smoked meats, for example, hunting sausages, cervelat, loin, brisket or smoked chicken wings. If you like to experiment, then different smoked meats will give the dish a different taste. During cooking, remember that the soup is healthy thanks to the peas, not smoked meats, therefore, if the benefits of this dish are important, then you need to put a little smoked meats, and when you want to get a taste, then more.

Spicy herbs such as dill, marjoram, caraway seeds, suneli hops and celery will add aromatic notes to this soup. Green onions for pea soup will be a good addition and will add an interesting flavor. If you still find it difficult to understand the technology of making pea soup, then at any time you can find the video "Pea soup with smoked meats."

The peas must first be soaked in water, otherwise they will cook for a long time (about 50 minutes).
If you want the soup to be with whole peas, then the beans must be divided into two parts. Cook one half of the peas so that it is boiled, and put the other in a saucepan 15 minutes before the end of cooking (the peas to be placed must be soaked in water for at least 3 hours).
If you like potatoes in soup, but do not want them to boil too much, then you need to put them after the peas have boiled for about 15 minutes.

Video on how to make delicious smoked pea soup:

Culinary summary

So, we know that pea soup with smoked meats is a delicious classic of the genre. In ancient Greece, the dish was so popular that it was even sold on the streets, today in Russia it is served in some restaurants, and certainly everyone cooks such a yummy at home. Spoil your loved ones with this soup.

Share recipes!

Peas have long been famous for their beneficial properties. Bean-based dishes are gaining popularity. Recipes for soups with the addition of hunting sausages, bacon, mushrooms and other smoked products are becoming especially relevant. Like any other business, the preparation of first courses includes certain features that must be taken into account. Let's highlight the most delicious recipes.

Pea soup with bacon

Before talking about possible product variations, let's look at the classic smoked soup recipe.

peas (preferably crushed in half) - 270 gr.
carrots - 2 pcs. medium size
yellow onions - 2 pcs.
potatoes - 750 gr.
smoked pork ribs - 600 gr.
bacon - 350 gr.
bay leaf (to taste)
pepper, salt
sunflower oil
greens

Place the pork ribs in a saucepan, pour over boiling water and place on the stove. Turn on medium heat, simmer the composition for 45 minutes, covering it loosely with a lid.
After the time has elapsed, remove the ribs, cool them a little. Remove the meat from the bones, chop into small pieces, send to the broth for further processing.
Pour the peas into a colander, rinse the beans with running water several times to remove plaque. Place it over the pork ribs, cook for another 30-40 minutes.
Grate the carrots with a fine section, chop the onion into small squares. Chop the bacon into thin wedges or cubes (optional).
Pour vegetable oil into a deep thick-bottomed frying pan, heat it to maximum condition. Send the onions to fry until golden brown.
Next, add the carrots, add more oil if necessary, as the vegetable will absorb everything.
Take another non-stick skillet and fry the ham slices in it without oil. Combine the bacon with the onion and carrot stir-fry.
Peel the potatoes, chop them into even squares or wedges, add to the peas and meat. Next, add the frying with bacon, stir.
Chop herbs (dill, parsley), add to the saucepan with soup. Season with pepper, salt and 5 bay leaves.
Cook the soup with the lid half closed. Potatoes will tell you about the readiness of the dish: it should be soft, completely cooked.

smoked pork ribs - 600 gr.
split peas - 230 gr.
hunting sausages - 180 gr.
bacon (preferably smoked) - 160 gr.
dried mushrooms - 45-50 gr.
potatoes - 650 gr.
carrots - 1 pc.
white onion - 1 pc.
vegetable oil
celery - 1 stalk
salt pepper
Bay leaf

Pour the dried mushrooms into a container and soak in hot water, leave for half an hour.
Rinse the peas several times, transfer them to a saucepan, add the smoked ribs
Pour boiling water over the peas and ribs, put the pan on low heat, cook for about 1 hour.
Chop smoked bacon and hunting sausages in a convenient way, add to the broth.
Remove the ribs, let them cool, then separate the meat from the bones. Chop into small pieces, place back in broth. If you prefer to eat meat from bones, skip this step and proceed to the next step.
Place chopped sausages and bacon in a saucepan, salt and pepper.
Take out the soaked mushrooms, squeeze the water out of them, cut into thin slices, send them to the soup. Cook for about 20-25 minutes.
Chop the onions and celery into thin slices, grate the carrots. Prepare a fry by processing vegetables in a skillet with vegetable oil.
Chop the potatoes into small cubes, place in the soup and cook until tender.
Add the bay leaf, after cooking, let the soup steep for about half an hour to fully develop the taste.

split peas - 280 gr.
smoked pork ribs - 350 gr.
beef tenderloin on the bone - 750 gr.
white onion - 2 pcs.
potatoes - 300 gr.
smoked loin - 240 gr.
smoked brisket - 210 gr.
bulgarian pepper - 1 pc.
rye bread - 220 gr.
garlic - 4 prongs
carrots - 2 pcs.
corn oil - 80 ml.
pepper, salt

Pour the peas into a container, fill it with filtered cold water, leave for 1 hour.
Send the pork ribs and beef tenderloin to a large saucepan. Pour boiling water over, put on the stove, turn on a low heat, simmer for about 2-2.5 hours.
To increase the richness of the broth, add 1 carrot, cut into rings, and 1 onion, chopped into 4 parts, to the soup. At the same time, do not forget to constantly add water throughout the cooking of the broth.
Ultimately, you will end up with 2.3-2.5 liters of delicious broth. After two hours, the meat will be ready, it must be removed.
Add washed and infused peas to the boiled onions and carrots, simmer them on the stove for about half an hour.
At this time, start peeling the potatoes. Chop it into cubes, send it to the soup, cook until tender, which can be checked with a fork (the device will fall into the fruit).
Chop the loin into small pieces, place in a saucepan with soup, cook until tender. Season the soup with salt and pepper, add herbs if desired.
Cut the smoked brisket into strips, fry it in a pan with the addition of corn oil. Chop in a convenient way (straws, cubes) bell peppers, onions and carrots, send to roasting meat.
Next, add the cooked frying to the soup, simmer it on the stove for about a quarter of an hour.
Prepare croutons. Chop the bread into medium cubes, heat a skillet, add oil and add garlic. After it is ready, add the croutons, fry them until golden brown.

Sprinkle with cooked croutons and herbs before serving.

Pea soup with sausage in a slow cooker

The dish is considered dietary, since it is prepared on the basis of chicken fillet.

chicken fillet or breast - 600 gr.
smoked sausage - 300 gr.
dry crushed peas - 350 gr.
onion - 1 pc.
carrots - 1 pc.
potatoes - 400 gr.

Before you start cooking, fill the city with cold water and leave to soak overnight. After the expiration date, rinse it and place in a saucepan, cook for 1 hour.
Chop the onion and grate the carrots, chop the potatoes into squares, chop the sausage.
Cut the chicken fillet so that you get small pieces. Then fry them with oil in the "Fry" mode for 10 minutes.
After that, send onions with carrots, sausages and peas to the meat. Monitor the condition of the vegetables, as soon as they become soft, switch the mode to the "Soup" indexing.
Pour filtered water into a multicooker, add potatoes, spices to taste, herbs. Salt, pepper, cook until the timer goes off.

Many argue that wholesome food cannot be tasty, but this misconception is erroneous. Pea soup with smoked meats is an excellent proof of this. Use the "Classics of the genre" recipe, prepare a dish with mushrooms or croutons.

Video: recipe for pea soup with smoked meats in a slow cooker

Pea soup with smoked meat can rightfully be considered quite simple and, moreover, tasty. All such soup is prepared in different ways, there are a lot of cooking recipes. Pea soup with smoked meats does not require the use of any expensive products, and every housewife can cook it.

What are the recipes for pea soup with smoked meats? And how to make smoked pea soup?

Pea soup with smoked ribs

Making soup using this recipe is very simple. For cooking you will need the following ingredients:

smoked pork ribs - 400 g;
onion - 1 piece;
carrots - 1 piece;
potatoes - 2 pieces;
dry whole peas - 1 glass;
oil (for frying) - 1 tablespoon;
greens (for decoration);
salt and pepper to taste.

Despite the simplicity of preparation, the soup ends up being delicious. It is preliminarily recommended to soak the peas in cold water (the day before cooking). This is necessary in order to minimize the negative effects of peas on the digestive system.

First you need to rinse the smoked ribs, then put them in boiling water (3 liters) and cook for 40 minutes. The foam formed during cooking must be removed. After 40 minutes, add the pre-soaked peas to the pot with ribs and cook for another 12-15 minutes.
Meanwhile, peel the onions and carrots and then chop. Carrots can be chopped as desired, or you can grate on a coarse grater. Cut the onion into small cubes. Add sunflower oil to a preheated pan, send onions and carrots there, fry everything until golden brown.
While the onions and carrots are fried, let's get to the potatoes. It must be peeled and cut into small cubes.
50 minutes after the start of cooking the smoked ribs, add chopped potatoes, fried onions and carrots to the pan. The soup must be salted to taste, if desired, you can add a little black pepper. Cook all together for another 10-15 minutes, and then turn it off and let it brew a little. Delicious pea soup is ready.

Pea puree soup with smoked meats: recipe with green peas

This recipe involves the use of the following products:

smoked ribs (smoked brisket) - 500 g;
potatoes - 4-5 pieces;
dry whole peas - 1 glass;
onions - 1 piece;
carrots - 1 piece;
salt, pepper - to taste;
butter - 70 g;
curry - a pinch;
green peas (frozen) - 70-100 g;
parsley (chopped) - 2 tablespoons.

For this pea soup, it is recommended to choose bright yellow peas. It must be rinsed until the water is clear. The green peas should be removed. After the peas have been washed, they should be poured over with warm water and left to swell. It is best to do this the day before cooking.

The recipe for such a soup is simple. But there are a few more tips for making your soup delicious and appealing. For example, smoked ribs have one small drawback. For an attractive appearance, it is slightly tinted. We don't need this paint in the soup, so we need to get rid of it. To do this, cut the pork ribs into pieces of the required size, then put them in a saucepan, fill them with water and put them on gas. The ribs should simmer for about 10 minutes. After this time, it is necessary to drain the water, and then pour in a new one (3 liters) and cook until the bones become easily separated from the meat. Now you can take out the ribs, and pour the peas into a saucepan with broth and cook until tender.

Peel the potatoes and cut into small cubes. Potatoes must be sent to the pot 30 minutes before the end of cooking.
Finely chop the onion, grate the carrots on a coarse grater and fry in hot oil. Add 1/2 teaspoon of curry to the fry, mix everything thoroughly.
Put the fried onions and carrots in a saucepan and cook for 5 minutes.
Cook green peas in a separate bowl, then put them in a colander and let the water drain.
We take out all the vegetables and peas from the soup, turn them into mashed potatoes. Dilute the resulting puree with broth (optional) and add some salt.
Add green peas to the resulting puree soup and send the soup to gas. Boil the soup a little, and then turn it off. Pour soup into a serving plate, put one rib, sprinkle with herbs if desired. Smoked pea puree soup with green peas is ready.

Pea soup with salami

Salami and chickpea soup turns out to be very tasty and aromatic, moreover transparent. The recipe is quite simple, you need to use the following ingredients:

chickpeas - 0.5 kg;
vegetable broth - 2 liters;
garlic - 2 cloves;
potatoes - 3 pieces;
olive oil - 50 g;
salami sausage - 50 g;
spinach leaves - 200-250 g;
ground nutmeg - 1/4 teaspoon;
salt and pepper to taste.

The peas must be prepared in advance. This is done in the same way as in the previous recipes.

We send the peas prepared in advance into a saucepan with vegetable broth and bring it to a boil. Boil the peas over low heat under the lid for about an hour.
After this time, add finely chopped garlic, diced potatoes, olive oil, salami chopped into slices into the pan. Season the soup with salt and pepper and cook until the potatoes are fully cooked (about 12-15 minutes).
Then add the previously washed and dried spinach to the pan, cook for another 5-7 minutes. Add a little nutmeg to the soup.

As we can see, this recipe is very simple. The soup can be served at the table.

Thick pea soup with smoked sausage

Smoked sausage will add a wonderful smoked flavor to this soup and make it even more delicious. This recipe requires the use of the following products:

whole dried peas - 150 g;
potatoes - 200 g;
carrots - 100 g;
onions - 100 g;
drinking water - 2 liters;
smoked sausage - 0.5 kg;
salt, pepper to taste;
vegetable oil for frying.

We pre-soak the peas (about 12 hours), then rinse them. Cook the peas for about 1.5-2 hours. Then add a little salt to the pan.
In the meantime, peel the carrots, wash and rub on a coarse grater. We send the carrots to a preheated pan with sunflower oil and fry for 10 minutes, until the carrots become soft.
Peel and finely chop the onion. Fry the onions in a separate skillet with sunflower oil for 5-8 minutes, until golden brown.
Peel and cut the potatoes into small cubes. Fill with cold water and cook for about 12 minutes.
Add fried onions and carrots to the potatoes, cook everything together for 5 minutes, and then add a little salt.
We also send the pre-boiled peas there, mix everything thoroughly and cook for another 7 minutes.
Cut the smoked sausage into thin cubes. Pour the soup into bowls and add about 100 g of smoked sausage to each bowl. If desired, the dish can be decorated with fresh herbs.

Pea soup with smoked meats and mushrooms

This soup gets its unique aroma due to smoked meats and mushrooms. It turns out to be very tender and tasty. Making pea soup is easy, you need the following ingredients:

Dry peas - 200 g;
smoked ribs - 0.5 kg;
smoked sausages - 200 g;
smoked bacon - 150 g;
dry mushrooms - 50 g;
potatoes - 3 pieces;
onion - 1 piece;
carrots - 1 piece;
celery (stem) - 1 piece;
salt, pepper to taste;
vegetable oil.

You can cook this soup in a pressure cooker. It is necessary to put smoked ribs and peas into the pressure cooker and cook for 40 minutes from the moment of boiling.

In the meantime, soak dry mushrooms in hot water.
Cut the bacon and smoked sausage into small cubes.
After the broth is cooked, it is necessary to remove the smoked ribs from it, separate them from the bone, and cut the meat into small cubes. We send all smoked meats to the broth and salt to taste.
Cut the soaked mushrooms into small pieces, then add them to the broth and cook for 20 minutes. The mushroom water is also poured into the soup.
Meanwhile, peel the onions and carrots. Rub the carrots on a coarse grater, and finely chop the onion. Cut the celery into small cubes. We send carrots, onions and celery to a preheated pan with sunflower oil. Mix everything thoroughly and fry until golden brown. Then we send everything to the soup.
Peel the potatoes, cut them into small cubes, send them to the soup and cook until tender.

Once the peas and potatoes are tender, the soup can be turned off. The dish for this recipe is ready.

Spicy pea soup

This soup will surely delight lovers of spicy dishes. It turns out to be spicy, aromatic and very tasty. The recipe is somewhat different from the previous ones. You will need the following products:

dry whole peas - 200 g;
smoked sausage - 250 g;
olive oil - 4 tablespoons;
bread - 1 piece;
onion - 1 piece;
fresh tomatoes - 3 pieces;
paprika - 1 tablespoon;
cumin seeds - 1/2 teaspoon;
spinach - 0.5 kg;
garlic - 3 cloves;
salt to taste.

Pre-soak peas in cold water (per day).

The next day, cook the peas for 2 hours.
Cut the bread into small cubes and send it to a preheated pan with olive oil. We fry the bread on all sides, and then take it out and dry it.
We clean the onion, chop it finely and send it to the same pan where we fry until golden brown.
Cut the smoked sausage into small cubes and send it to the onion. We fry all together for another 10 minutes. Add pre-peeled and chopped tomatoes to this mass. We fry everything together for 10 minutes, stirring occasionally.
Heat the oil in a separate bowl, add spinach, crushed caraway seeds and paprika to it.
Peel and grind the garlic in a mortar. Add fried bread and salt there and grind everything thoroughly. Add the boiled peas to the spinach. Add tomatoes, chopped garlic with bread and 1 glass of pea broth there. We cover everything with a lid and simmer for 30 minutes. If the mixture suddenly begins to boil, it will be necessary to add more broth to it.

We simmer everything until tender. So, the thick spicy pea soup is ready.

Pea soup with croutons and ham

For this recipe, you need to purchase the following products:

ham (shank) - 0.5 kg;
peas (halves) - 400 g;
flour - 1 tablespoon;
butter (ghee) - 1 tablespoon;
drinking water - 3 liters.

To make croutons you will need:

bun "City" - 1 piece;
ghee - 1 tablespoon.

Fill the peas and chopped shanks with cold water and send them to gas. After the peas are cooked, you need to salt the soup, add flour with butter or ghee to it. Stir the soup thoroughly when adding flour, otherwise it may burn.
The croutons are prepared very simply: we cut off all the crusts from the “City” roll, cut it into small cubes, sprinkle with oil and send it to the oven. After the croutons are browned, they can be removed and added to the prepared soup. The dish is ready.

Pea soup with smoked pork knuckle

To make this soup, you will need the following ingredients:

pork shank (boiled and smoked) - 1.5 kg;
split peas - 2 cups;
onions - 2 pieces;
green peas (ice cream) - 200 g;
garlic - 2 cloves;
mint - a small bunch;
bread - 4 thick slices;
bay leaf - 1 piece;
salt to taste;
freshly ground pepper to taste.

The recipe for this dish is as follows:

The day before cooking, pour the peas with cold water and leave to swell.
At the pork knuckle, cut the skin along and remove it. Cut off fat from the shank and from the skin. The bone should be cut in half. We put the fat aside, and put the bone with meat and cut skin in a large saucepan and pour 3 liters of cold drinking water. We put on a high heat, bring to a boil, then remove the resulting foam and reduce the heat. Put the bay leaf and mint stalks there, cook for an hour.
Finely chop the fat cut from the shank and divide it into two parts. Peel and finely chop the onion. Melt half of the fat in a hot frying pan, fry the onion until golden brown (15 minutes).
Take out the bay leaf and mint stems from the broth. We also take out the bone and meat, while leaving the skin in the pan. We cut off the meat from the bone, send the bone to the pan. Pour the peas and pre-fried onions there, bring everything to a boil, reduce the heat and cook for about an hour (until the peas become soft).
Finely chop the mint leaves, add them to the pan 5 minutes before the soup is ready. Then add green peas and meat cut from the shank to the pan, salt and pepper, bring to readiness under the lid.
Cut off all the crusts from the bread, cut the crumb into equal cubes (about 1.5 cm on each side). Peel the garlic and pass it through a press. We take a frying pan, send the second part of the cut fat into it, melt it. We send the diced bread and garlic into the fat, mix everything gently and fry until golden brown. Add a little salt and serve ready-made croutons with soup.

As it has already become clear, there are a lot of recipes for making pea soup with smoked meats. Someone uses smoked sausage for cooking, someone smoked shank, ribs or brisket. All the recipes are very interesting, and the soup turns out to be very tasty. Which one to choose is up to you. Experiment!

Discussion 0

Pea soup with smoked meat is one of the most delicious and favorite first courses for many people. Smoked ribs, wings or brisket give the broth not only great taste, but also aroma, and this causes an appetite - and if you also season the broth with croutons or fresh herbs, the dish will turn out to be even tastier and more interesting.

It is not difficult to cook pea soup and it is quite quick, especially if you soak peas in water overnight, then it will cook faster and will not take much time to cook. If you don't want to cook the first course yourself, you can also make a great soup in a multicooker or pressure cooker.

The number of ingredients that make up this recipe can be increased or decreased depending on the number of household members. It is better not to cook a large pot of soup, as it is recommended to serve it fresh and not leave for later.

Foods needed for cooking soup:

5 smoked ribs (you can take more or less - it depends on the desired richness of the broth);

smoked sausages, loin or other smoked meats at will;

5 medium potatoes;

1 head of onion and carrot;
dried peas (in order to cook the soup faster, it is better to take split peas rather than whole peas);
some oil for frying;
pepper and salt to taste;
2-3 bay leaves.

Cooking option

Pour water into a saucepan and wait until it boils. In the meantime, rinse the peas well and fill with hot water so that it infuses a little. We leave it for 30 minutes.

Peel the potatoes and cut them into long cubes. We carefully separate the ribs - do not immediately remove the meat from the bones, as they will add richness to the broth and make it more saturated.

As soon as the water boils, put the ribs in it and after boiling again, cook for 5 minutes.

Now let's take care of vegetables - cut the onion into small cubes, and chop the carrots with a grater. Throw half of the prepared onion into a saucepan so that it is cooked with smoked meats. At the same time, you can salt the broth, but before that you need to try it, since the ribs already have salt in them.

Drain the liquid from the swollen peas and send it to the pan. Half an hour after cooking, we send potatoes to the broth, after which we cook the soup over medium heat.

In a frying pan, saute the onions and carrots in a small amount of oil, since the broth will turn out to be greasy because of the ribs. As a result, the vegetables should soften.

5 minutes before the end of cooking, put in the pea roast and bay leaves. If necessary, add a little more salt to the first course and add herbs.

Pea soup with ribs (option 2)

This pea soup recipe is considered common but is not used all the time. You can cook it when you are already fed up with other soups, and you want to make something really tasty and original.

Ingredients:

300 grams of smoked ribs (it is better to choose pork ribs);

2 potatoes (you can take more to make the soup thicker);

1 carrot and 1 onion;

a glass of dry peas;

some fresh parsley;

frying oil;

salt to taste.

How to prepare a dish

Pea soup with smoked ribs will cook faster if the grain is soaked in cool water overnight in the evening.

Place the smoked ribs in boiling water (about 2 liters will be needed) and boil for 40 minutes. First, they need to be cut or cut into portioned pieces. At the end of the allotted time, pour the swollen peas into the pan and cook the first dish for another quarter of an hour.

At this time, you can prepare frying - chop the onion with carrots in any way (it is better that they were grated, then the soup will turn out to be thicker). Put the vegetables in the pan, and then saute until the shade changes.

Cut the potatoes into small cubes. 50 minutes after boiling the smoked meats, add the potatoes, fry to the pan, salt to taste and cook the soup for 10 minutes. During this time, the peas will soften and fall apart a little, which will make the first course thicker.

The last step is to sprinkle the soup with fresh parsley, which must be finely chopped.

Pea soup with smoked meat in a slow cooker

If there is no time to prepare the soup, it can be done in a multicooker - for this, it is enough to prepare the ingredients that make up the recipe in advance, and then select the correct cooking mode. Kitchen appliances will do the rest for you.

Ingredients required to make the soup:

several smoked pork ribs (pieces 5-7);

smoked sausage (optional) - 100 grams;

5 medium sized potatoes;

2 onions;

1 medium carrot;

1.5 cups dry peas (whole peas are used);

a few bay leaves;

oil for frying vegetables;

peppercorns and salt to taste.

Multicooker cooking option

First, you need to prepare all the ingredients - cut the onion and potatoes into cubes, and three carrots on a grater. We put the multicooker on the "Fry" or "Fry" mode in advance so that it has time to warm up well. Pour vegetable oil into a bowl, send vegetables there and fry them until soft and light ruddy shade.

We transfer potatoes, separated pork ribs, peas, salt (about 1.5 large spoons will be needed), peppercorns and lavrushka into a multicooker. Fill the ingredients with water - the hotter you add the water, the faster the first course will be prepared. We set the “Soup” mode for 45 minutes and turn on the household appliance (you can try the broth right away and, if necessary, add salt or spices).

Before serving, season the pea soup with smoked ribs with sour cream and sprinkle with herbs.

Croutons recipe

This soup is considered an excellent first course that can easily feed the whole family. It is prepared from available ingredients, which means that it can be safely called a budget option.

For the recipe you need:

300 g smoked brisket;

2 potatoes;

250 grams of split peas;

1 onion and 1 carrot;

one large spoonful of butter and sunflower oil;

a couple of slices of bread (white);

How to cook

First, let's make croutons - cut the bread into small cubes and fry in a dry frying pan. Sprinkle them with ground pepper or your favorite spices if desired.

Put the washed peas in boiled water, wait for the boil and cook it for a quarter of an hour, periodically removing the foam. At this time, we prepare the rest of the products - we make cutting from vegetables, and it is better to prepare the potatoes in the form of cubes.

Cut the brisket into cubes and fry in a skillet without oil until light crust.

When the peas are half cooked, add the potatoes and cold cuts to it.

In oil (using sunflower and butter), lightly fry the vegetables, after which we immediately spread the frying in the broth. Salt the dish and taste the ingredients - usually a quarter of an hour after laying the potatoes, they become soft.

After cooking, the pea soup with smoked meat should be covered with a lid and wait 15 minutes. Before serving, the finished first course is seasoned with crackers and immediately served to the table.

Smoked sausage soup recipe

The usual classic pea soup will help to diversify a little melted cheese - it will make the broth more tender, which will certainly affect the taste of the first course. In addition to smoked meats, you can also put smoked sausages in the broth, which will add additional aroma and flavor to the pea soup.

Foods required for cooking:

3 hunting sausages;

200 grams of ribs or any smoked meat;

a glass of dry peas;

greens to taste;

small onion;

2-3 potatoes;

100 grams of processed cheese (it is advisable to choose a product without additives).

Cooking technology

Pour peas into a saucepan with 2 liters of boiling water and cook them for 20 minutes after boiling.

Finely chop the onion and carrots, and then lightly fry them until softened.

Cut the potatoes into medium cubes, then spread them over the peas, which should already be half soft.

Put smoked meats and sausages (they can be cut in any shape) to the onion with carrots and fry the ingredients a little more.

When the potatoes are soft, spread the vegetable fry and finely chopped cheese into the broth. Immediately after it melts, salt the first course (since there is salt in the curds and smoked meats, the broth only needs to be slightly salted) and sprinkle the pea soup with smoked meats with herbs.

Mushroom recipe

To give the pea soup a more interesting and unusual flavor, you can add a handful of fresh mushrooms to it.

Cooking products:

100 grams of peas;

300 g smoked ribs;

200 grams of any mushrooms;

3 potato tubers;

1 carrot and 1 onion;

a spoonful of mustard (small);

favorite spices and salt.

How to cook

Put the chopped ribs in boiled water (2 l) and cook for 30 minutes after boiling the water again. We wash the peas well with running water and put them in the broth, after which we cook the ingredients for another 40 minutes. At the end of the allotted time, add the chopped potatoes to the broth and leave the soup to cook for 20 minutes.

Chop the onion with mushrooms, chop the carrots on a grater. Lightly fry the prepared products in oil (the water from the mushrooms should completely evaporate), after which we send them to the broth. Add salt, mustard and spices there, mix the pea soup with smoked meats and leave it to simmer for 5 minutes. Then the stove can be turned off, and the first course can be laid out on plates.

Each recipe for pea soup with smoked meats is unique, unrepeatable and simple to perform, so everyone can cook it. The dish will certainly surprise and delight the hostess's guests with its taste and aroma.

The recipe for the classic pea soup with smoked meats

The classic recipe for any dish is always popular. Perhaps not everyone knows how to cook pea soup, but the technology for its preparation is very simple and even a beginner in the culinary industry can handle it. The dish will turn out to be incredibly tasty and satisfying, and guests will remember its taste for a long time.

Ingredients:

4 liters of drinking water;
500 grams of smoked pork ribs;
300 grams of ham;
250 grams of peas;
700 grams of potatoes;
1 onion head;
1 carrot root;
4 laurel leaves;
50 grams of vegetable oil;
1 bunch of salt;
1 small handful of ground pepper;
1 bunch of green dill

Preparation:

Rinse the ribs thoroughly. We take a saucepan for making soup, put the meat in it, fill it with water, put it on the stove and turn on the extinguisher.
After 45 minutes, you need to remove the ribs from the water, cool and free from the bones. Cut into medium sized cubes and place back in the pot.
Gently rinse the peas under running water and add to the broth.
Peel the onions, rinse them and chop them into small cubes with a sharp knife.
Carefully wash the carrots in warm water, rinse and cut into small cubes or grate.
Remove the store film from the ham and cut into small pieces.
We turn on the stove over medium heat, put a deep frying pan on it and heat it up. Then pour in vegetable oil. When the oil warms up, throw in the onion and mix thoroughly. When it is browned, add the carrots and fry for about 5-7 minutes.
We put another frying pan on the fire and, without adding oil, fry the ham a little.
Wash the potatoes thoroughly, peel and cut into standard soup cubes. Pour into broth.
After 5-7 minutes, add the toasted ham, onions with carrots, salt, pepper and bay leaves to the saucepan. Cook for another 10 minutes.
Rinse the green dill from dust under water, dry it with a dry kitchen towel and chop it with a sharp knife. Add when serving the dish.

Pea soup with ribs and croutons

The smoked meats recipe is characterized by its calorie content and satiety. Both the hostess and her family will like this dish, and the taste of garlic croutons will certainly conquer with its piquancy and pungency.

Ingredients:

200 grams of peas;
3 potatoes;
400 grams of smoked pork ribs;
1 onion;
1 carrot;
1 bunch of green parsley;

3 liters of drinking water;
1/3 teaspoon salt
3 cloves of garlic;
50 grams of mayonnaise;
Pieces of bread or loaf for serving;
A small handful of ground pepper.

Preparation:

Before preparing the soup, you must first rinse the peas and soak for several hours. After it is well soaked, drain the water, pour fresh, put on medium gas and cook for up to 1 hour.
Carefully wash the potatoes under running water from the ground. Then it needs to be peeled and cut into medium-sized cubes. Rinse the pork ribs and cut into pieces.
Add smoked ribs and chopped potatoes to the peas. The onions must be thoroughly peeled, rinsed and cut into small cubes.
Wash the carrots, remove the top layer and rub on a fine grater or chop with a knife into very small cubes.
We put a frying pan on the stove to warm up, pour vegetable oil. When the oil warms up, put the chopped vegetables and fry for literally 5 minutes, so that the onions and carrots soften.
Add ground pepper, salt, fried vegetables to the soup and cook for another 10 minutes.
Cut the loaf or bread into pieces and put them on a baking sheet. Dry for a few minutes at medium temperature, until the croutons are brown.
Peel the garlic, rinse and rub it on a fine grater or pass it through a garlic press. Mix mayonnaise with garlic.
Rinse the parsley in warm water, dry it on a dry towel and chop finely.
Serve pea soup to the table, abundantly decorating with herbs and with toasts anointed with garlic.

Pea soup with smoked sausage

The cooking technology of this dish is very different from the classic recipe for making pea soup, but in taste it will in no way yield, and perhaps even surpass. Celery and parsley root will give the broth not the usual taste and aroma, and smoked sausage will win the guests. Children will love the toast in the platter and will love this soup for sure.

Ingredients:

Yellow split peas - 0.5 kg;
Pork ribs - 1 kg;
Smoked sausage - 200 g;
Onions - 2 heads;
Leek onion - 1 stem;
Parsley and celery root - 1 pc;
Carrots - 1 pc;

Potatoes - 3 pcs;
Soy sauce - 1 tablespoon;
Ground pepper - 1 small handful;
Laurel leaves - 2 pcs;
Salt - 1/3 teaspoon;
Dill greens - 1 bunch;
4-5 slices of bread.

Preparation:

Pour water into a medium saucepan, add peas, salt and set aside for 1 hour. Thoroughly wash the carrots under running water, peel, cut into coarse pieces, put them to the peas. Cut the ribs into medium-sized pieces and transfer to a saucepan. We put on medium heat, stir every 3-4 minutes.
We wash the parsley in warm water, peel and chop well. Pour into a saucepan. We prepare the celery in the same way for cooking and throw it into the soup.
Onions need to be peeled and rinsed. Then cut into small cubes and add to the rest of the ingredients. Then add leeks, soy sauce and laurel leaves to the dish.
Wash the potatoes, then peel and chop them into cubes. Rinse again and place in a saucepan. Peel the smoked sausage, cut into cubes and add to the soup. We set the gas to a minimum, stir occasionally. Cook for at least an hour.
When the meat is cooked, we take it out, cut it the way the hostess likes it, and put it back into the pan. Add spices.
Thoroughly wash the dill from dust, dry and chop finely.
Cut the bread into cubes. We put the pan on the stove, heat and pour the bread cubes. Add a few drops of oil and fry.
Add greens and bread cubes to the soup just before serving.

Bon Appetit!