Pea Soup with Smoked Meats
Many people ask me for a pea soup recipe. I am sharing this simple and very delicious dish, which is known to everyone. In this version, split peas are used, which do not need to be soaked in advance. I recommend studying the instructions on the pea packaging before starting.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 4 / 5
Ingredients
Recipe scale: 1x
- smoked ribs 500 g
- brisket 300 g
- peas 250 g
- potato 700 g
- onion 150 g
- carrot 150 g
- bay leaf 3-4
- salt
- pepper
- vegetable oil
- greens to taste
Recipe ingredients for your shopping list
Add all ingredients at the selected recipe scale.
Instructions
Step 1 of 17
Cover the ribs with water and place on the heat. Cook for 30–40 minutes.
Step 2 of 17
Remove the ribs, let them cool, and separate the meat from the bones. Discard the bones.
Step 3 of 17
Rinse the peas under cold water.
Step 4 of 17
Return the meat from the ribs to the broth.
Step 5 of 17
Add the peas and cook for 30 minutes.
Step 6 of 17
Finely chop the onion.
Step 7 of 17
Grate the carrot using a medium grater.
Step 8 of 17
Cut the brisket into small pieces.
Step 9 of 17
Sauté the onion in vegetable oil.
Step 10 of 17
Add the carrot to the onion and sauté slightly.
Step 11 of 17
In a separate pan, brown the brisket without using oil.
Step 12 of 17
Peel the potatoes and cut them into sticks or cubes.
Step 13 of 17
Add the potatoes to the broth and cook for 3–4 minutes.
Step 14 of 17
Add the browned brisket, salt, and pepper the dish.
Step 15 of 17
Add the carrot and onion to the pot. Cook until the potatoes are done.
Step 16 of 17
5–10 minutes before finishing the cooking, add the bay leaf. Remove the soup from the heat and let it steep for 10–15 minutes, then remove and discard the bay leaf.
Step 17 of 17
Sprinkle the finished soup with greens before serving.
