Pea soup with smoked ribs and celery
4 servings
60 minutes
Pea soup with smoked ribs and celery is a fragrant dish of European cuisine, loved for its richness and warming taste. Peas infused with the smoky aroma of smoked ribs give the soup thickness and a velvety texture, while celery adds fresh, tangy notes. This dish has a long history: pea soup has been prepared in Europe for centuries as a hearty and nutritious meal for the cold season. It is perfect for family dinners, filling the home with a cozy aroma. Each spoonful warms and satisfies, and its simplicity and accessibility make it a favorite among traditional soups. Served hot, often with a piece of fresh bread that enhances its rich flavor.
1
Place the washed ribs in a pot, add water. Add peas to the pot and bring to a boil.
- Smoked pork ribs: 200 g
- Split peas: 100 g
2
We are reducing the fire.
3
Chop the celery roots finely and put them in the pot.
- Celery root: 50 g
4
Cut the potatoes into cubes and throw them into the pot.
- Potato: 1 piece
5
Onion, carrot, add chopped parsley, sauté, and send to the soup.
- Onion: 1 head
- Carrot: 1 piece
- Parsley: 1 bunch
6
Simmer for 30-40 minutes, add the broth cube, stir. Let it sit for another 10 minutes.
- Chicken bouillon cube: 1 piece
7
We are pouring into plates.