Pea soup with smoked ribs and bacon
6 servings
60 minutes
Pea soup with smoked ribs and bacon is a comforting dish of Russian cuisine that warms with its rich flavor and aroma. The origins of this recipe date back centuries when peas were used as a primary source of protein and smoked meats added a special richness to food. The combination of soft, cooked peas with aromatic smoked ribs and crispy bacon creates a multifaceted taste where the sweetness of vegetables harmonizes with the smoky notes of meat. Mustard adds a subtle spiciness, while fresh herbs complete the picture with freshness. This soup is perfect for cold days, nourishing and providing coziness. It is served with rye bread, and the infusion after cooking enhances its deep flavor. This is not just a dish — it is a true gastronomic tradition that conveys the warmth of home.
1
Rinse the peas, cover with cold water, and let them sit for 4-5 hours.
- Yellow peas: 500 g
2
Cut the ribs into pieces of 1–2 ribs, pour in 3 liters of water, and boil for 1–1.5 hours until the meat starts to easily separate from the bones. Cut the meat into pieces.
- Smoked pork ribs: 500 g
3
Remove the ribs from the pot, add peas, and boil for 30 minutes. Then add diced potatoes and boil for another 20 minutes.
- Yellow peas: 500 g
- Potato: 5 piece
4
Meanwhile, fry the diced onion and carrot in vegetable oil until golden brown. Add them to the pot with the soup and boil for 10 minutes.
- Green onion with bulb: 1 piece
- Garlic: 1 clove
5
Three minutes before the cooking ends, we add mustard to the pot. We finely chop the greens and garlic, and cut the bacon into thin strips. We add all this to the soup and heat for 1-2 minutes.
- Mustard: 2 tablespoons
- Bacon: 100 g
6
We add greens. Let it sit for 30 minutes before serving.
- Salt: pinch