Pea soup with smoked meats is a classic recipe. Pea soup with smoked meats How to cook pea soup with smoked meats

Denis Kvasov

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Soups made from smoked ribs have an unsurpassed aroma and stimulate the appetite. It is difficult to find a person who would not rate their taste positively. We present the most popular recipes for soups with smoked ribs, the preparation of which will bring pleasure to housewives.

Using red beans, you get a soup with a pleasant aroma and taste. Ingredients:

600 g ribs;
400 g canned beans;
4 potatoes;
1 onion;
1 tbsp. l. tomato;
salt, pepper, bay leaf.

Bean soup with smoked ribs is easy to prepare.

The meat is poured with water, brought to a boil and cooked for about 20 minutes. While cooking the meat, grate the carrots and chop the onion. Sauteed in a frying pan in tomato sauce. Peel the potatoes and cut them into cubes.

As soon as the meat is cooked, add beans from a can, fried vegetables and potato slices, and cook for another third of an hour. When the potatoes are ready, salt and pepper. At the end of cooking, add bay leaf.

Less tomato sauce is added if the soup is prepared with canned beans in tomato.

Soup with processed cheese

Cheese soup with smoked ribs requires more attention. But the result is a rich and tasty dish. In addition, cheese soup is quite high in calories, so you should not cook it while on a diet.

The preparation is simple, but it takes time to cook the ribs. The remaining steps should not cause any difficulties.

For this soup you will need the following products:

smoked pork ribs – 600 g;
processed cheese – 2 pcs.;
potatoes – 3-4 pcs.;
carrots – 1 pc.;
bulb;
garlic - a couple of cloves;
green.

Before cooking, the processed cheese is placed in the freezer. The prepared meat and onions are immersed in water and put on fire to cook. As soon as the contents begin to boil, reduce the heat and begin to remove the foam. Next, continue cooking until the ribs are done, without changing the heat level.

While the broth is cooking, the remaining ingredients are prepared:

carrots are well cleaned, washed and chopped into small cubes;
potatoes are cut in the same way, but a little larger;
wash and chop the greens and a few cloves of garlic.

All prepared ingredients are placed in a saucepan with broth, and the onion is removed and discarded. The cheese is taken out of the refrigerator and grated. The soup is seasoned with processed cheese, stirring thoroughly until it is completely dissolved. At the end of cooking, check for salt. You should not rush with salting, since the cheese curds are already salted. Season with spices and herbs.

With lentils

Smoked ribs and lentil soup is a great combination of the presented products.

From the products you need to prepare:

lentils – 150 g;
smoked pork ribs – 0.6 kg;
one onion;
3 potatoes;
one carrot;
sunflower oil;
spices and salt to taste.

Smoked meat is placed in water. Boil well, and then the ribs are removed, cooled and disassembled, separating the meat. The separated meat is returned to the same broth.

Next, start preparing the vegetables. Combine potato cubes and lentils with the broth. Let it simmer for half an hour. The ingredients for sautéing are simmered in sunflower oil and placed in boiling broth. After 5 minutes the dish is ready.

Kharcho soup

Kharcho soup acquires a unique taste when replacing beef meat with smoked ribs. To prepare it you need to stock up on:

500 g ribs;
1/3 tbsp. walnuts;
1/3 tbsp. rice;
1 tbsp. l. tomato sauce;
1 onion;
2 tbsp. l. olive oil;
0.25 tsp khmeli-suneli;
a bunch of cilantro;
several cloves of garlic;
a little black allspice;
2 liters of water.

Fry the ribs until a crust forms, without using oil. Then they are filled with the required amount of water and set to cook the broth for an hour.

Saute the chopped onion, add washed rice to it and mix. After an hour, combine the vegetables with the broth. After some time, season with spices and nuts. After another couple of minutes, remove from heat.

At the final stage, add chopped garlic and leave for a quarter of an hour.

Garnish with herbs immediately before eating.

Potato soup recipe in a slow cooker

Cooking soup in a slow cooker is quite simple, since you don’t have to pay much attention to the process.

Ingredients:

300 g ribs;
green;
potatoes – 4 pcs.;
onion – 1 pc.;
medium carrots – 1 pc.;
2 bay leaves;
salt to taste;
spices at your discretion.

The onion is cut, the carrots are chopped using a grater. Frying vegetables directly in the multicooker in the “frying” mode lasts 10 minutes using sunflower oil. Then add chopped potatoes, ribs and water to the bowl. Reset the multicooker to the “soup” mode and set the cooking time to 40 minutes.

Some cooks advise simmering for 55 minutes. In their opinion, the taste of the soup improves. This is due to the temperature level. At 90 0C the soup simmers and the food becomes soft.

Vermicelli soup

Vermicelli soups have a special feature: they should be eaten immediately after preparation. After some time, the taste deteriorates significantly. This simple recipe is captivating; it’s easy and quick to prepare.

Ingredients:

smoked bones – 300 g;
1 medium carrot;
green onion;
potatoes – 4 pcs.;
small vermicelli – 0.5 tbsp.;
50 g vegetable oil;
water – 0.7 l.

Cook smoked ribs for soup for about 20 minutes. For this recipe, try to chop the vegetables well. Potatoes are cut into small cubes. For sautéing, chop the onion and chop the carrots using a grater. They are fried in a small amount of sunflower oil and combined with the base of the dish.

Wait until the potatoes reach the half-ready stage. Vermicelli is placed in the soup and cooked for about 5-7 minutes.

Rice soup

For rice soup you will need:

smoked bones;
rice cereal;
carrots – 1 pc.;
2 large potatoes;
onion – 1 pc.;
tomatoes;
green;
a few cloves of garlic.

At the first stage, the bones are placed in boiling water and brought to readiness. Add rice, potatoes and onions. Boil the rice until half cooked, add salt and pepper.

Next they work with the remaining components. The carrots are cut into small pieces, the tomatoes are peeled and chopped, and a couple of cloves of garlic are passed through a garlic press. The prepared ingredients are simmered in sunflower oil in a frying pan.

After frying, the contents are combined with the broth. After 10 minutes, season with bay leaf and finely chopped herbs. The soup prepared according to this recipe is very tasty either freshly prepared or left in the refrigerator for some time.

The calorie content of this soup can be increased by replacing rice with pearl barley or buckwheat.

Soup with sorrel and peas

The following recipe is for sorrel lovers. The soup using this edible herb combined with smoked ribs has a savory taste.

Ingredients:

0.3 kg ribs;
2 liters of water;
0.3 kg sorrel;
1 can of green peas;
4 pcs. eggs;
1 tbsp. sour cream;
salt, ground pepper to taste and chicken broth.

Step-by-step cooking recipe:

Place the meat, which has previously been trimmed from the bones, in a saucepan with water and boil for about 30 minutes. For greater richness, ribs are also added, which are subsequently removed.
The sorrel is thoroughly washed, after sorting it out. Chop and add to the soup along with canned peas, sour cream, salt, spices, and a pyramid of broth.
At the same time, boil hard-boiled eggs in a separate saucepan, cool and cut into several pieces. Combine with soup.
Season the dish with herbs - parsley or dill.

To make the dish more nutritious, some chefs add 1 tbsp to the broth before adding sour cream. l. flour, diluted in 0.5 tbsp. water. The dish is also well complemented by cabbage, if you like it.

Pea soup

We present to your attention a classic recipe for pea soup, which is distinguished by its delicate consistency, bright taste and aroma. Peas, like all legumes, are valued for their nutritional properties. But to achieve success, you need to take a responsible approach to choosing it. The ideal option is a yellow one, or at least a greenish tint.

Ingredients:

500 g smoked ribs;
3 pcs. smoked sausages;
1 tbsp. peas;
medium potatoes - 3 pcs.;
carrot;
one onion;
garlic;
bay leaf;
salt, ground pepper;
sunflower oil.

Before cooking, soak the peas, preferably overnight. Vegetables are prepared properly.

Place the peas with water in the pan and start cooking. When foam appears, remove it with a slotted spoon. While cooking the peas, stir the contents of the pan periodically.

At this time, the smoked meat is boiled in another saucepan, taken out, removed from the bones and returned to the saucepan. Add potatoes. Onions and carrots are fried in a frying pan with a small amount of sunflower oil. Sausages are cut into small pieces of any shape.

Beat the boiled peas with a blender and combine with the broth. Fried vegetables and sliced sausages are also sent there. Salt and pepper. As soon as the contents boil, remove it from the heat.

The soup is infused a little and served to the table.

If you have never made pea soup with any smoked meats, you should definitely try it. This soup has a very bright taste and, perhaps, it is even tastier than the traditional one cooked in meat broth. From smoked meats for soup you can take:

Smoked pork ribs.
Pork belly.
Smoked sausage.
Smoked chicken.
Hunting sausages (sausages);
Pork knuckle.

For soups made with ribs, brisket, shanks, or chicken, I usually don’t make a special meat broth. It turns out quite rich and without meat. But it’s better (in my opinion) to use sausage and frankfurters as an aromatic and tasty addition to the classic bone broth with meat.

Pea soup with smoked ribs

Using this step-by-step recipe, you can prepare soup not only with ribs, but also with smoked brisket, shank or chicken. The principle will be the same. I don't use any spices or seasonings other than salt so as not to overpower the smoky flavor that the dish takes on.

Ingredients for a 3.5 liter pan:

smoked meats – 1 kg;
peas – 100g;
potatoes – 3-4 pcs;
carrots – 1 piece;
onion – 1 piece;
sunflower oil – 2 tbsp;
salt - to taste.

How to cook

Pea soup with smoked sausages

Another tasty option. Sausages, sausages or sausages, of course, must be of high quality. Although in our modern realities it is very difficult to choose a quality product. Despite the manufacturers’ assurances on the labels, often during cooking you still feel not so much the aroma of smoking as the smell of “liquid smoke”, which replaces the natural process.

What do we need for 3.5L:

bones with meat – 300-400g;
smoked sausage – 250g;
peas – 80g;
potatoes – 4 pcs;
carrots – 1 piece;
onion – 1 onion;
vegetable oil – 2 tbsp;
tomato paste – 1 tsp;
salt.

How to cook soup with smoked hunting sausages

When serving, you can add freshly ground pepper.

Soup with chickpeas and smoked brisket

Chickpeas are a type of pea and are also called “chickpeas.” It is larger than normal and has the same yellow-golden color. In the East it is prepared as a second course, and we will add it to the first.

Product List:

smoked pork belly – 500g;
chickpeas – 1 glass;
carrots – 1 medium;
onion – 1 piece;
garlic – 2 cloves;
tomato paste – 2 tbsp;
bell pepper – 1 piece;
potatoes – 2-3 pcs;
vegetable oil;
spices - to choose from;
salt;
saffron - optional;
dill.

How to make chickpea soup

Try each of these recipes and choose your favorite. Or maybe you’ll like everything and then your usual home menu will be replenished with three recipes for pea soup with smoked meats.

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.

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!