The recipe for pea soup with smoked ribs, as well as with different types of meat, is recognized as one of the hearty and fragrant for the first dishes, not only in our country, but also far beyond its borders. Each nation slightly modifies the recipe of a popular stew for its own ideas about the inimitable taste of the dish. Such a soup is more suitable for the winter menu, but this does not mean that at other times of the year the dish is tasteless. The aroma of bonfire emanating from smoked meats makes it more and more popular. Although cooking pea soup with smoked ribs is a classic of the culinary genre, in Soviet times, the dish was considered not very respected. After all, it did not contain smoked meat ingredients. Today, every housewife can begin cooking this dish. Moreover, the ingredients are now not in short supply and are freely available.
About calories
The dish will appeal to those ladies who zealously monitor their own volumes. There is a lot of protein in the soup. And the average calorie content of pea soup with smoked ribs is 217 kilocalories per serving of 250 grams. In one hundred grams of the finished soup, there are only 87 calories. You can increase their number by adding, for example, a handful of croutons. Accordingly, to reduce calories, crackers and other fatty elements can be excluded from the general formulation.
Smoked pea soup: classic recipe
Usually pork ribs are placed in such a dish. But for lack of these, you can use beef smoked ribs. There is much debate about how much to cook smoked ribs for pea soup. But the final answer will be: when the flesh begins to slide from the seeds, this means that the ribs are ready. Such a simple procedure takes at least an hour and a half. But first things first. And start with a list of products for a recipe for pea soup with smoked ribs.
Ingredients
All ingredients are given taking into account the volume of the pan of 4-5 liters:
- four hundred grams of smoked meats (pork or beef ribs);
- two large carrots;
- one and a half glasses of dry peas;
- five to seven medium-sized potatoes;
- fragrant root vegetables - parsley, parsnip (optional);
- 2-3 peas of allspice;
- 2-3 leaves of laurel;
- vegetable oil (refined) in the amount of 50-70 milliliters;
- three to five cloves of garlic;
- salt and herbs to taste;
- You can also taste black ground pepper.
Detailed broth preparation technology
Before cooking pea soup with smoked ribs, you need to do the processing of this meat element. Rinse the ribs under running cold water. If your ingredient was sold as a solid plate, separate it with a knife. Cut the segments that fit safely in your pan.
We clear from all inedible carrot root crops and potatoes. We also clean the onions and roots. And now we fill the pan with fragrant roots. You don’t need to cut anything when the meat is cooked, these elements will be easy to remove from the soup. So, add parsley or parsnip root (not cut), one carrot (also full) and one onion to the meat. If the onion is too large, it is permissible to divide it into two parts and lower it into the pan. Put the leaves of laurel. Fill it all with clean cold water. During cooking, the liquid should completely hide everything that you put in the pan. Do not let the broth boil too much. Moderate boiling contributes to a more pleasant and transparent appearance of the dish in the end. Removing the scum, prepare the broth from smoked meat for at least an hour. Then we check the meat for preparedness, and if it does not satisfy you with its condition, cook another thirty minutes.
Pea soup with smoked ribs: a recipe for peas and various nuances
Let's talk about peas. The consistency of the soup may have a more transparent structure or a rich yushka. These points are related to which peas you use in the recipe.
- Chipped - each pea is divided into two halves. Such an ingredient is cooked faster and does not require long preliminary soaking. Usually it is washed and added to the dish. The result is a soup with an interesting "sediment". Peas are almost completely boiled, turning into gruel. Many people like this particular version of the soup. However, often the housewives still soak such peas for two or three hours. The preliminary procedure promotes faster cooking.
- Whole peas have their own nuances of cooking. To implement the recipe for pea soup with smoked ribs of grain, you need to thoroughly rinse in several waters and soak for 6-10 hours. Only after this time can you start cooking. As a result, even when the peas are completely ready, it will not fall apart. The dish will be more transparent, and there will be no pea "sediment", so adored by many.
Have you decided on the type of peas for your soup? Then continue cooking. Some housewives resort to one trick, so as not to destroy all the required beauty and taste of the dish: they prepare peas separately from the soup itself and introduce the prepared ingredient when the soup is almost ready. We will do the same.
Separate cooking peas
Suppose that you have already washed the entire norm of peas and carried out preparatory work with it in the form of soaking. And now it is time to prepare this component. Pour peas into a separate pan and pour water. Liquid level - at least three to four centimeters above the level of peas. We cover the dish with a lid and place it on the stove in this form. As soon as the peas begin to boil, immediately remove the lid: the capricious vegetable is able to "escape" and spoil the whole process. Stir peas and add cold water as needed. Maintain a boil and try sometimes for preparedness. In general, you need to cook peas from half an hour to two. It depends on its type and time of preliminary soaking. You can slightly salt the ingredient.
Cooking Frying for Soup
During the preparation of the broth and peas, you should not waste time, but you need to start preparing the remaining products. We take out a frying pan and prepare vegetables for frying. Chop the onion remaining in the recipe. It is better to grate a carrot on a grater of any fraction. If you don’t really like grated carrots, cut them, that is, do as you feel more comfortable and tastier.
Heat the oil in a pan and spread the carrots. Stirring, fry the vegetable over medium heat until the moment when the oil begins to absorb carrot juice. It will acquire a slightly noticeable "redhead". Pour onion and mix it with carrots. Now we cook for five to seven minutes. Until the onion becomes very golden and even slightly transparent. We remove the frying pan with the finished frying to the side. It’s time to prepare the potatoes for the soup.
Potato manipulation
As you remember, we peeled potatoes at the very beginning of the process. And now you need to cut this root crop according to your ideas about taste and aesthetics. Someone more like large potatoes in the soup. Someone likes thin and long whetstones. We cut the potatoes and, placing them in a bowl, fill them with clean water.
We combine the ingredients, cook the soup
- The ribs are cooked, now is the time to take them out of the pan with the aromatic broth. Also at this stage of cooking we take out the aromatic roots and vegetables from the pan: their mission is completed. Filter the broth and return to the pan.
- We put potatoes in it and again put the pan on the fire. As soon as the potatoes begin to boil, add to it all the peas that have been cooked in a separate pan. Pour the precipitate from cooking to the potatoes too. Add salt to taste.
- Until the potatoes reach readiness (10 minutes) we will take up meat. Separate it from the ribs and return it to the pan.
- We send the frying of carrots and onions after the meat component of the dish. To taste, ground pepper is added to the soup and there we press the garlic through a press. Give the soup a little sweat (about three minutes). The dish is ready!
Here we have such a delicious pea soup with smoked ribs. Try it, it just seems that cooking it is difficult. In fact, everything is much simpler.