Pea soup with pork is a great meal forany season, but this soup is most in demand in the autumn-winter period. With the onset of cool weather, soups are generally a hit, especially rich and filling ones like pea soup with meat broth. Vegetable and animal protein, combined in one dish, contributes to satiety, and this soup has an excellent taste. We will offer you several options for pea soup, and you will choose the recipe that seems most successful to you.
Pea soup with pork ribs
Ingredients:
- 500 grams of pork ribs
- 300 grams of peas
- 2 onions
- 2 carrots
- 3-4 potatoes
- 100 grams of smoked bacon
- salt, pepper, bay leaves
Method of preparation:Wash the peas thoroughly in several waters, pour cold water over them and leave for several hours. Wash the meat, pour cold water over it, put the onion, carrot, black and allspice (peas), a couple of bay leaves in a saucepan and put it on the fire. When the water boils, reduce the temperature and cook until the meat is ready, periodically skimming off the foam that forms. Remove the meat, onion, carrot and spices from the broth and put the swollen peas in there. Cook until the peas are completely soft. Then put the peeled and chopped potatoes in the saucepan. Cut the onion, carrot and brisket into cubes and fry until golden brown. Add all this to the saucepan with the soup and cook for about 10 minutes. Salt to taste. Before serving, put a couple of ribs in each plate. The recipe is simple and accessible, and the soup is very satisfying and tasty.
Pea soup with pork
Ingredients:
- 500 grams of pork shank
- 300 grams of peas
- 150 grams of smoked bacon or brisket
- 1 onion
- 1 carrot
- 3-4 potatoes
- a tablespoon of vegetable oil
- white roots (celery, parsley, parsnip)
- salt, pepper, bay leaves
- parsley greens
Method of preparation:Rinse the peas, cover with cold water and leave for a few hours to swell. Wash the knuckle, cover with water and put on low heat. When the meat is cooked, remove it and put the soaked peas into the pan, which should first be thrown into a sieve to drain the water. Continue cooking over low heat until the peas become soft. Cut the onion and loin into cubes, grate the carrots and roots. Lightly fry the bay leaf and peppercorns (black and allspice) in vegetable oil, add the brisket, then the onion, carrots and roots. Put the peeled and diced potatoes into the pan with the peas and bring to a boil, then add the fried vegetables. Salt to taste. Before serving, put a piece of meat on each plate and sprinkle with finely chopped parsley. This is a classic recipe for pea soup with pork. Note: This recipe involves using a part of the pork carcass called the knuckle. The knuckle is adjacent to the knee joint, it is meaty, juicy and gives a very good broth. For those who prefer strong, rich broths, this meat is perfect for making first courses.
Both the first and second recipes do not require any special skills. Following them, you will always be able to make a delicious and hearty pea soup. Enjoy your meal! We recommend reading:
