Incredibly delicious pea soup with smoked ribs

Kitchen appliances and utensils:

• 5 liter pan;
• bowl for soaking peas;
• colander (you can do without it);
• cutting board;
• knife;
• grater (optional);
• pan;
• oven (optional).

Ingredients

Step cooking

Training

1. Preliminarily, 5-6 hours before cooking the soup, we rinse 300 g of peas, fill it with cold water in a ratio of 1: 2, that is, so that a high layer of water remains above the peas. You can pour peas at night, so that in the morning you can do soup.
   
2. Immediately before cooking, prepare vegetables: peel 5 medium-sized potatoes. Cut them into cubes, fill them with water and set aside for now.
   
3. Wash and peel 2 small carrots, cut them into slices or grate.
   
4. Peel one middle onion and chop.
   
5. Drain the water in which the peas were soaked, and rinse it in cool water. To do this, you can use a colander and rinse with running water, or you can simply repeatedly draw water into a bowl, stir peas in it, then drain and collect a new one.
   

Cooking soup

1. In a five-liter pan, we collect 3.5 liters of water, put on the stove and pour the washed peas into the pan.
   
2. We put the pan on the fire, pour 3 tablespoons of oil into it and wait until it warms up.
   
3. In a preheated pan with oil, send chopped onions and fry until transparent. If you like the taste of fried onions, you can bring it to a golden color.
   
4. While frying onions, add a little black pepper. The taste of pepper is very well manifested if it is added at this time.
   
5. As soon as the onion has reached the state we need, add carrots to it, mix, let it fry a little, but we will not bring it to readiness.
   
6. We divide the ribs: we cut between the bones, and if there is a lot of meat between them, then it can be cut in a separate layer to get more divided pieces.
   
7. We spread the ribs in a pan to the carrots and lightly fry them first on one side, then on the other, until the lard begins to melt on them. Immediately after this, remove the pan from the stove and for now leave it aside to wait in the wings.
   
8. By this time, the water in the pot with peas begins to boil, and foam forms on the surface. We remove it with a slotted spoon. Peas need to cook for about 20 minutes.
   
9. After 20 minutes, removing the remaining foam, if any, pour the diced potatoes into the pan (we drain the water in which we stood in it).
   
10. We wait for the water to boil along with the potatoes, again remove the foam, reduce the heat under the pan and add seasonings: salt to taste, put 2-3 bay leaves and a few peppercorns.
    
11. While the potatoes are being cooked, we will take on croutons. First cut the loaf into slices, then chop them into cubes.
    
12. We dry either in the oven or in a dry frying pan until golden brown. If drying in the oven, set the temperature to 100-120 degrees. If in a pan, then do not forget to stir the crackers during the drying process, so that they are evenly dried and browned.
    
13. When the potatoes are cooked (it will take 10-15 minutes), we send vegetable frying with ribs to it.
    
14. Let’s boil for another 10 minutes, so that the carrots are cooked to the end, and the soup itself is saturated with the aroma of smoked ribs, then turn it off. Our soup is ready!
    
15. Soup is served on the table along with crackers. They can be placed in a separate dish, or can be poured into each plate. But we still recommend choosing the first option so that crackers do not have time to get wet. Let everyone wish to impose them on their own and enjoy the aromatic soup in combination with crispy crackers. When served, a little crumbled greens is added to each plate. Dill, parsley, basil are excellent for this.
    

Video recipe

We invite you to watch an interesting video in which each step of cooking fragrant pea soup with smoked products is shown and commented in detail.

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