Very tasty pea soup with smoked meats. How to cook pea soup with smoked meats. Let's look into the history of soup

Hearty, thick and enveloping pea soup with smoked meats is a tasty, warming first course that boldly competes with and is irreplaceable. Bright notes and aroma are created by smoked ribs and fried bacon, juicy carrot and onion sauteing enhances the richness, and potatoes add nutritional value in addition to beans.

When starting to cook, fill the peas with water in advance, or choose a small crushed product that allows you to do without this procedure. Next, just a few simple manipulations - and we have an excellent soup, ideal for the autumn-winter period.

Ingredients for a three-liter saucepan:

dry peas - 200 g;
smoked ribs - 350 g;
raw smoked bacon - 150 g;
potatoes - 1-2 pcs.;
onion - 1 small;
carrots - 1 small;
vegetable oil (for frying) - 1-2 tbsp. spoons;
salt - to taste.

Pea soup with smoked meats recipe with photos step by step

How to make pea soup with smoked ribs

We thoroughly wash the peas under a running stream, washing off the plaque and pouring out the cloudy liquid. Fill with clean water and leave overnight or for 3-4 hours to swell. First, read the instructions on the package - there are peas that do not require soaking.
Place the smoked ribs in a three-liter saucepan, fill to the top with water, and boil. Cook at low boil for 30-40 minutes. Then remove the meat, cut the flesh from the bones, lightly chop it with a knife and return it to the pan.
Place the expanded peas into the broth. Bring the broth to a boil, skim off any foam that appears, and reduce the heat. Cook the soup at a low simmer until the peas soften. Don't add salt yet - it can slow down the process! The average cooking time is 1-1.5 hours, but it all depends solely on the quality of the peas. Sometimes 30 minutes is enough, so the best way to determine doneness is to taste a few peas.
At the same time, prepare the remaining components of the soup. Cut the bacon into small arbitrary slices, fry for 2-3 minutes in a dry frying pan, and then transfer to another bowl.
Add a little vegetable oil and fry the peeled and chopped onion into small pieces for 3-4 minutes.
After peeling the sweet carrots into three large shavings, add them to the lightly fried onions. Stirring, sauté for 3-5 minutes.
After peeling the potato tubers, cut them into small pieces and place them in a pan with already softened peas. If the broth has boiled away too much, add a little boiling water.
After 3-4 minutes, add the bacon.
Next - carrot and onion sauté. Continue cooking over low heat for 10-15 minutes (until the potatoes are soft). At the end we take a sample and add salt.
Pour the finished rich and aromatic pea soup with smoked meats into plates and serve. If desired, add juicy herbs, garlic, and croutons to the dish.

Bon appetit!

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.
Green

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.

Each recipe for pea soup with smoked meats is unique, inimitable and easy to make, so everyone can prepare it. The dish will certainly surprise and delight the hostess’s guests with its taste and aroma.

Recipe for classic pea soup with smoked meats

The classic recipe for any dish always remains popular. Not everyone may know how to prepare pea soup, but the technology for preparing it is very simple and even a beginner in the culinary industry can handle it. The dish will turn out 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:

We wash the ribs thoroughly. Take a saucepan for making soup, put the meat in it, fill it with water, put it on the stove and turn on the gas.
After 45 minutes, remove the ribs from the water, cool and remove the seeds. Cut into medium-sized cubes and place back into the pan.
Gently wash the peas under running water and add to the broth.
Peel the onions, wash 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 plastic wrap from the ham and cut into small pieces.
Turn on the stove over medium heat, place a deep frying pan on it and heat it up. Then add vegetable oil. When the oil is hot, add 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 pouring oil, fry the ham a little.
Wash the potatoes thoroughly, peel and cut into standard soup cubes. Pour into the broth.
After 5-7 minutes, add crispy ham, onions and carrots, salt, pepper and bay leaves to the saucepan. Cook for another 10 minutes.
Rinse the green dill under water to remove dust, 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 meat recipe is characterized by its calorie content and satiety. This dish will appeal to both the hostess and her family, and the taste of garlic croutons will certainly captivate you with its piquancy and spiciness.

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 garlic cloves;
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 wash the peas and soak them for several hours. After it has soaked well, drain the water, add fresh water, put on medium gas and cook for up to 1 hour.
Carefully wash the potatoes off the ground under running water. 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 onion must be thoroughly peeled, rinsed and cut into small cubes.
Wash the carrots, remove the top layer and grate them on a fine grater or chop them into very small cubes with a knife.
Place a frying pan on the stove to heat up and add vegetable oil. When the oil is hot, add 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 place on a baking sheet. Dry for several minutes at medium temperature until the croutons turn brown.
We peel the garlic, rinse it and grate it on a fine grater or put 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, generously garnished with herbs and croutons coated with garlic.

Pea soup with smoked sausage

The technology for preparing this dish is very different from the classic recipe for making pea soup, but the taste is in no way inferior, and perhaps even superior. Celery root and parsley will give the broth an unusual taste and aroma, and smoked sausage will captivate guests. Kids will love the toasted bread in the dish and are sure to love this soup.

Ingredients:

Yellow split peas - 0.5 kg;
Pork ribs - 1 kg;
Smoked sausage - 200 g;
Onions - 2 heads;
Leek - 1 stem;
Parsley and celery root - 1 piece each;
Carrot - 1 piece;

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. Wash the carrots thoroughly under running water, peel them, cut them into rough pieces, and add them to the peas. Cut the ribs into medium-sized pieces and place in a pan. Place over medium heat, stir every 3-4 minutes.
Wash the parsley in warm water, peel and chop well. Pour into a saucepan. We prepare 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. After this, add leeks, soy sauce and laurel leaves to the dish.
Wash the potatoes, then peel them and chop them into cubes. Rinse again and throw into the pan. Peel the smoked sausage from the casing, cut into cubes and add to the soup. We set the gas to minimum and stir occasionally. Cook for at least an hour.
When the meat is cooked, take it out, cut it as the hostess likes, and return it back to the pan. Add spices.
Wash the dill thoroughly to remove any dust, dry it and chop it finely.
Cut the bread into cubes. Place the frying pan on the stove, heat it up and pour in the bread cubes. Add a few drops of oil and fry.
Add greens and bread cubes to the soup immediately before serving.

Bon appetit!

Delicious, nutritious dishes are prepared from legumes in rich broths with smoked meats. The availability of the main components allows you to prepare first courses as often as your household requires. There are many options for preparing them, and take the time to feed your loved ones what they love.

How to cook pea soup with smoked meats

Every housewife knows how to cook classic soup with peas and smoked meats, because it is impossible to imagine Russian cuisine without this hot first course. It can be made from dried yellow and green peas, canned and frozen peas. Soups can be lean and rich, with pieces of meat, simply in broth, with delicious roasting and fresh vegetables. Adding meat or bacon to a smoked pea soup recipe gives it a new taste and aroma.

How long to cook peas

The answer to the question of how long to cook peas in soup depends on how ripe and dried they are, whole or half, soaked for 3 hours or overnight. Crushed soup is suitable for puree soup; it takes from half an hour to an hour to prepare. If you like whole peas, then you need to soak the product for 6-8 hours and cook for at least one and a half hours. Dry beans take 3-4 hours to cook. They say that peas will cook faster if you add soda or cold water to the boiling soup while soaking it.

Smoked meats

The choice of products for this first hot course is great. You can use sausage, sausages, pork, beef ribs, knuckle, bacon, brisket, salami. Pea soup with smoked meats will be rich, with a smoky smell, and will have a rich taste and aroma. You should not replace deli meats with surrogates, which are produced using so-called liquid smoke. They can ruin everything.

Pea soup with smoked meats - recipe with photos

How can a recipe for making pea soup with smoked meats surprise and amaze? It is often prepared at home, but never gets boring. Pea soup with smoked meats loves spices, but it is important not to overdo it, because they can overwhelm the aroma that delicacies with a smoky smell, such as chicken wings, give to your favorite food. When cooking, keep in mind that they cook quickly.

Ingredients:

crushed peas – 1 cup;
water – 3 l;
potatoes – 3-4 pcs.;
wings – 3-4 pcs.;
carrots, onions - 1 pc.;
sunflower oil – 30 g;
dill, parsley, salt.

Cooking method:

Sort out the peas, rinse, and leave in water for 3-4 hours.
Rinse, set to cook.
Add potatoes.
A few minutes before the end of cooking, add the wings.
Fry chopped onions and carrots, add and boil.
Add chopped greens.
Serve with slices of white bread toasted in butter.

With smoked ribs

To put into practice the recipe for pea soup with smoked ribs, you need to soak the legumes in water and purchase high-quality meat. The effect of smoked ribs is difficult to dispute; any other options are less tasty and rich. People with diseases of the gastrointestinal tract should think about the benefits and harms of such food - whether smoked meats will harm them. Knowing how to prepare healthy food is the key to healthy eating.

Ingredients:

pork ribs – 350 g;
crushed peas - 2 tbsp. l.;
water – 2 l;
potatoes – 3 pcs.;
sunflower oil;
onion – 1 pc.;
carrots – 1 pc.

Cooking method:

Make broth from the ribs.
Add soaked legumes, cook, stirring so that they do not stick to the bottom, for 40-50 minutes.
Drop the potatoes into cubes when the peas are half cooked.
Place the pieces of meat cut from the ribs into the pan.
Make a fry, season the almost finished soup.
Add salt, pepper and spices at the end.

In a slow cooker

The taste of this food comes from well-cooked peas. But it is not always possible to bring it to this state - all the other ingredients may turn into puree, the broth will become cloudy, and the dish will turn out unaesthetic. A multicooker will help prevent this from happening, as it will allow the food to simmer and acquire a rich taste. Pea soup always turns out in a slow cooker - this is its advantage. Pea soup with smoked meats comes out clear, the vegetables are well cooked; and the brisket and sausages will enrich the soup with a very pleasant taste! We study the recipe, look at the photo.

Ingredients:

water – 2 l;
kebab sausages – 300 g;
potatoes – 3 large;
carrots – 1 pc.;
onions – 2 pcs.;
peas (halved) – 120 g;
boiling water – 300 ml;
salt – 1 dessert spoon;
dry seasoning – 1 tsp;
bay leaf.

Cooking method:

Pour boiling water over dry peas and let them swell.
Cut the onion into smaller pieces, and cut the carrots into slices.
Cut the brisket and sausages.
Place the peas in a strainer to remove all the water.
Place all ingredients, including salt, seasoning, bay leaf, into a multicooker bowl. Add water and stir.
Place the bowl in the multicooker body, close the lid, start the program: menu-soup - cooking time - 1 hour 30 minutes.
At the end of cooking, turn off the automatic heating, open the lid, stir, sprinkle with aromatic herbs.

With chicken

No more than an hour will be spent preparing an appetizing, satisfying, healthy first course. Smoked chicken pea soup can be cooked without much hassle because you can buy crushed or split peas instead of whole peas, which take time to soften. If time for cooking is limited, then this option is best suited. This dish does not require rare ingredients, and it always turns out delicious. It is flavored by smoked meat and finely chopped garlic.

Ingredients:

water – 2 l;
peas – 1 cup
smoked chicken – 400 g;
potatoes – 6 pcs.;
onions, carrots - 1 pc.;
salt, spices, pepper - to taste
garlic – 2 cloves;
parsley.

Cooking method

Cut up the chicken and cook the bones. Place the meat aside.
After 10-15 minutes, throw the crushed peas into the boiling broth (you don’t need to soak them in advance, but rinse them thoroughly).
Peel, chop the onion, grate the carrots, sauté everything.
Remove bones from broth; When the peas are half cooked, add the potatoes, cut into small cubes.
15 minutes before the end of cooking, add the roast.
Add chicken pieces at the end.
Salt, pepper, spices, herbs, garlic - to taste.
Let it brew for 10-15 minutes.

Cream soup

Every housewife should know how to make pureed pea soup with smoked meats. Most children get used to it in kindergarten, therefore, as adults, they love to treat themselves to a thick, rich dish, especially in winter, at the family table after work or a long walk. So, we buy groceries, set up a blender, study the recipe with step-by-step photos and cook creamy pea soup with smoked meats.

Ingredients:

smoked meat products – 200-300 g;
dry peas – 400 g;
onion – 1 pc.;
carrots – 1 pc.;
celery – 2-3 stalks;
salt;
green;
sour cream.

Cooking method:

Soak the rinsed peas overnight or at least 2 hours.
Boil the smoked ribs for 30 minutes, adding a little salt to the water, then remove them from the pan.
Add peas to the broth and cook for 40 minutes.
Fry onions and carrots in oil, add to soup.
Next, add the chopped celery to the pan and cook for 15 minutes.
Grind the ingredients in a blender until smooth. If it turns out too thick, dilute it with boiling water and put it back on the stove.
Place pieces of smoked meat into the soup, and after a couple of minutes add greens.

With meat

Rich, tasty, pea soup with meat - beef, pork, chicken, turkey, or lamb - takes a long time to cook, but during this time the process of softening the peas begins. If you use split peas for the first dish, it will cook faster. Yellow polka dots will give a beautiful color - this can be clearly seen in the photo. For a hearty pea soup with smoked meats, it is best to use ribs or pulp on the bone. It should be eaten with crackers or croutons fried in butter and garlic.

Ingredients:

yellow split peas – 1.5-2 cups;
meat – 300-500 (replace some meat with smoked meats);
water – 2 liters;
potatoes – 5-6 pcs.;
carrots – 1-2 pcs.;
onion – 1 pc.;
vegetable oil – 2 tbsp. l.;
black pepper; bay leaf, greens and parsley root;
sour cream.

Cooking method:

Wash the pre-soaked peas and cook with the meat for 2-2.5 hours.
After boiling, skim off the foam and add celery, parsley root, and peppercorns into the broth.
Add salt before finishing cooking.
Remove the roots and meat from the pan. Place the potato wedges in it.
Sauté onions and carrots in oil.
Chop the meat and add it to the soup along with the roast and bay leaves.
Let it brew for 5-10 minutes under the lid, sprinkle with herbs.
Fill plates with sour cream.

With beef

Beef, as a rule, takes a long time to cook, but the fat is amazing. The broth glistening with golden sparkles is an excellent basis for any first course. So it's worth taking the time to please your family. Boiled pea soup with beef and smoked meats is especially good when you want to eat something hot and satisfying. How to cook it? Most of the time, the soup prepares itself, you just need to stir, prepare a delicious roast and finely chopped greens.

Ingredients:

beef brisket – 600 g;
carrots – 2 pcs.;
loin – 150 g;
onions – 2 pcs.;
potatoes – 2 pcs.;
salt and pepper - to taste;
peas – 300 g;
bay leaf.

Cooking method:

Wash the peas and soak overnight in cold water.
Cook the meat broth by adding onion, carrot, bay leaf, black and allspice to the pan.
Cool the boiled brisket, cut into
Place peas in the strained broth, boil until softened, then add potato cubes.
Cut the smoked loin into smaller pieces and fry along with the onions and carrots.
When the potatoes are ready, add the frying to the soup. Add salt at the end of cooking.
Let the soup brew.

With pork

Pea soup made from pork - fresh and smoked - fills the house with a rich aroma. The first dish prepared with legumes is very satisfying and has a warming effect. This soup is truly family friendly, and it is also very healthy. Peas contain large amounts of pyridoxine, which promotes the breakdown of amino acids in the body.

Ingredients:

fresh and smoked pork – 500 g;
dried peas – 400 g;
carrots – 150 g;
potatoes – 200 g;
onion – 150 g;
paprika, bay leaf, black pepper, salt;
vegetable oil for frying.

Cooking method:

Cut fresh and smoked pork into pieces and cook broth from it.
Boil pre-soaked peas in broth for 40 minutes.
Sauté carrots into slices and diced onions in oil until golden brown.
Cut the potatoes and place them in the boiling broth.
A few minutes before it’s ready, add the frying agent to the soup, add salt and season with spices.

With chicken broth

An excellent smoked pea soup can be made from chicken. Chicken thighs will make an excellent rich broth, and a little aromatic sausage or brisket will give it taste, smell, color, and richness. The peas must be soaked in advance so that they boil quickly and give the pea soup with smoked meats the necessary thickness.

Ingredients:

peas - 2 cups;
chicken thighs – 2-3 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
potatoes – 5 pcs.;
smoked meats – 300 g;
laurel – 3 leaves;
salt, black pepper, herbs - to taste;
vegetable oil - for frying.

Cooking method:

Boil chicken broth, remove meat from it.
Cut the potatoes and leave them in water for a while.
Fry onions and carrots in oil.
Boil the soaked peas in the broth for at least half an hour.
Add potatoes. When it is almost cooked, add the roast into the soup.
Place chicken pieces and chopped smoked meats into the soup.
Flavor pea soup in chicken broth with smoked laurel, pepper, herbs, and let it boil.
Leave to stand for 10 minutes.

With smoked knuckle

Smoked knuckle has a high calorie content. It is not advisable to cook dishes on this basis every day, especially if you are following a diet. But you shouldn’t constantly deprive yourself of food like pea soup with knuckle - it contains a lot of iron, calcium, phosphorus, iodine, magnesium, fluorine, and vitamins. This is a filling meal, so eaters may refuse the second course. So, let's prepare pea soup with smoked knuckle and spices.

Ingredients:

smoked-boiled shank – 1 pc.;
split peas – 500 g;
bay leaf – 2-3 pcs.;
water – 5 l;
carrots – 3 pcs.;
onions – 2 pcs.;
salt and spices - to taste.

Cooking method:

Boil the peas in a saucepan until tender.
Cook the smoked shank with peas for about 3 hours, until fully cooked.
Remove the cooked meat from the water and cool with cold water.
Chop the carrots into thin strips and chop the onion. You can sauté them, but it won’t be any worse if the vegetables are dipped into the broth raw.
Remove the bones and skin, cut the meat into pieces, add to the soup, and cook until tender.
Salt and add spices.

With smoked bacon:

smoked bacon – 200 g;
split peas – 1 cup;
water – 1.5 liters,
carrots – 1 pc.;
onion – 1 pc.;
celery – 4 stalks;
potatoes – 2 pcs.;
garlic – 3 cloves;
bay leaf – 2 leaves;
salt, thyme.

Cooking method:

Soak peas in boiling water for 60 minutes.
Cut the bacon into strips and lightly fry in a frying pan.
Finely chop the onion along with the carrots; celery – a little larger, fry in rendered lard.
Season with bay leaf and thyme.
Pour 1.5 liters of water, after an hour add chopped potatoes, and then add the dressing from the frying pan.
Salt the pea soup with raw smoked bacon at the very end of cooking.

Video

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!