Pea soup with smoked ribs and herbs
6 servings
50 minutes
Pea soup with smoked ribs is a soulful dish of Russian cuisine that warms on cold days and delights with its rich flavor. Its history traces back to ancient peasant traditions when smoked meats added a special aroma to the soup and preserved the meat for future use. The tender, creamy pea broth infused with smoky notes from the ribs combines with the softness of potatoes and the sweetness of golden sautéed vegetables. Bay leaves and black pepper enhance the depth of flavor, while fresh parsley adds a light spiciness. This soup is perfect for family lunches, pairs wonderfully with rye bread, and is served hot to reveal its full range of flavors.
1
In a pot of boiling water, add peas and cook for about an hour. Take fatty smoked pork ribs, cut along the meat, and if large, chop in half. Cook like regular meat in broth with the peas.
- Peas: 250 g
- Smoked meats: 400 g
2
Chop onion, carrot, and parsley root into medium pieces or cubes, and sauté in vegetable oil until golden brown.
- Onion: 2 pieces
- Carrot: 1 piece
- Parsley root: 1 piece
- Vegetable oil: 75 ml
3
Once the peas are ready, add diced potatoes, sautéed vegetables, and spices, and cook until the potatoes are done. Garnish with finely chopped parsley, let it sit for 10 minutes, and serve.
- Potato: 3 pieces
- Bay leaf: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 1 bunch