pea soup with smoked ribs Pea soup is a dish with a long history,known since ancient times. Even in the second century BC in the streets of ancient Greek Athens sold pea soup. His recipe to this day, most likely, has not reached, but to this day this dish is prepared in many countries. Everywhere there are national features, but the classic of the genre, as it seems to us, is a pea soup with smoked ribs. This recipe for soup with ribs should be used by every hostess, because pea soup, cooked in this way, is incredibly tasty and will taste to all your household. So, the soup recipe with pork ribs.

Pea soup with smoked ribs


  • 600-700 grams of smoked ribs
  • 400 grams of peas
  • 1 large onion
  • 1 carrot
  • 3 potatoes
  • 150 grams of smoked bacon
  • salt, pepper, bay leaves

Cooking method: Peas thoroughly rinse, pour cold water and leave for several hours (preferably all night). Ribs are cleaned, rinsed, filled with water and cooked on low heat for 30 minutes. With the resulting broth pour in the swollen peas and cook until it becomes soft. While the peas are brewed, peel the potatoes and cook the roast. To do this, finely chopped brisket fry in a pan with onions, carrots, bay leaf, black and fragrant pepper. When the peas come to the right condition, add the sliced ​​potatoes, and after 10 minutes, the vegetables are sauted, salt to taste and bring to a boil. After 5-7 minutes, the soup with pork ribs can be removed from the plate. Leave to stand for 10-15 minutes. Before serving, pea soup on pork ribs sprinkled with sliced ​​greens. This recipe can be considered basic and, starting from it, prepare a wide variety of soups not only with smoked ribs, but also with other smoked products. The fact is that the taste of the smoked meat gives this dish a special piquancy and exquisite taste. By the way, you can slightly modify this basic recipe: the taste of soup will not become worse. Many people like this option even more. The bottom line is that first the peas are cooked to half-cooked (of course, pre-soaked), and then smoked ribs are added to it. They should be necessarily fleshy, and not fat. After cooking with the ribs, cut the meat and add it to each plate just before serving. Take this recipe for armament.

Pea soup with ribs and hunting sausages


  • 600 grams of ribs
  • 150 grams of hunting sausages
  • 400 grams of peas
  • 2-3 potatoes
  • 2 tablespoons vegetable oil
  • 1 onion
  • 1 carrot
  • salt, pepper, bay leaves

Cooking method: Peas thoroughly rinse several times, pour water and leave for several hours. Then throw it back on a sieve, place it in a suitable saucepan, add fresh water and cook. When the peas cook until half cooked, dip the smoked ribs into a saucepan and cook all together for about half an hour. While the soup is brewed, cook the frying pan. Chop the onions and grate the carrots. In the preheated oil put the bay leaf, pepper, add onions and carrots. Cook all together for 10-12 minutes. Ribs get from the pan, fill with a roast and bring to a boil. Salt, add to the soup sliced ​​hunting sausages and boil all about 3 minutes. Let the soup brew for 15-20 minutes. Serve with white bread toast. The recipe is simple, the products are available, the result is always excellent.

Pea soup with smoked ribs and croutons


  • 600 grams of smoked ribs
  • 300 grams of peas
  • 3-4 potatoes
  • 1 onion
  • 1 carrot
  • 2-3 tablespoons vegetable oil
  • salt, pepper, bay leaves
  • crackers

Cooking method: Peas washed, pour water and leave for several hours. Rib boil for 30 minutes. In the resulting broth, boil the peas. For 20 minutes before the end of cooking throw in a saucepan of peeled and sliced ​​potatoes. Grate the carrot, chop the onion, save the vegetables together with the spices in the vegetable oil and add to the soup. Salt, bring to a boil and let it brew. Beat the soup in a blender. Before serving, put small pieces of meat cut from the ribs into each plate and crackers made from white bread. Decorate with a sprig of greens and a few drops of olive oil. And this recipe is also uncomplicated, and the soup is very tasty. And now let's try to sum up and highlight the main points in the preparation of pea soup, knowing that you can always deliciously feed your family.

  • Peas should be carefully sorted and rinsed until the water becomes clear.
  • In order for the peas to become soft after cooking, it should be soaked for several hours in water.
  • Pea soup is prepared both on water and on meat broth (you can use pork, beef, and poultry).
  • A necessary ingredient for a delicious peasoup is some smoked. It can be a smoked bacon, ribs, pork shank, finally, just smoked sausages or sausage. The smell of smoked meat adds sophistication to this dish.
  • Perfectly combine with pea soup toasts, croutons.
  • Pea soup can be cooked in the form of mashed potatoes. In this case (see the recipe above), soups of wheat bread are necessarily served to the soup.
  • If the soup is cooked on meat broth, the boiled meat is cut into small pieces and added to each plate before serving to the table.
  • The mandatory ingredients of pea soup are onions and carrots. If desired, you can also use for roast and white roots - celery, parsley, parsnip.
  • We hope that you will find we have an easy-to-prepare recipe for pea soup, which will take a permanent place in your menu. Bon Appetit! We advise you to read: