Pea soup on pork ribs
6 servings
180 minutes
Pea soup with pork ribs is a hearty and aromatic dish from European cuisine, where simple ingredients transform into a culinary masterpiece. The rich broth from pork ribs, filled with depth of flavor, combines with tender pea puree to give the soup a velvety texture. The light sweetness of carrots and the spiciness of smoked meats complement the overall flavor composition, creating harmony in every spoonful. Traditionally, such a dish was served in cold weather as it warms and satisfies wonderfully. The finishing touch is baking the soup in a pot with ribs, which enhances its aroma and makes the presentation special. It is perfect for family dinners, especially with crispy croutons or garlic bread.
1
We cook broth. We put pork ribs, half of the peeled onion, half of the peeled carrot, bay leaf, peppercorns, and salt in a pot. Bring to a boil, remove the foam and set on low heat. Cooking time is about 3 hours. Any broth loves slow simmering over moderate heat (without boiling) and the attention of the hostess (periodically removing foam).
- Pork ribs: 200 g
- Onion: 1 piece
- Carrot: 1 piece
- Spices: to taste
2
We cook peas. While boiling the broth, we prepare the peas. To achieve a clear broth, we rinse the peas thoroughly in running water. I wash until the water is clear. The ratio of water to peas is 1:1, we cook until soft but do not overcook. There should be a little water left in the pot when done. We divide the resulting volume into two parts (30/70): 30% is left in a bowl, and 70% is blended into a puree.
- Peas: 200 g
3
We are preparing a sauté. By this time we have the broth ready; we removed the ribs and everything else (you can strain it if you wish; I usually don't). Later on, we will only need the ribs. We leave them to cool on a plate. Meanwhile, we add potatoes to the broth and cook over medium heat. In a pan, we heat vegetable oil, first sautéing the onion, then adding carrots and smoked meats. We sauté until golden brown and add it to the broth with the potatoes.
- Potato: 2 pieces
- Onion: 1 piece
- Carrot: 1 piece
- Smoked meats: 200 g
4
We mix the ingredients. In a pan, we heat water (I use hot water from the kettle) and dissolve the pea puree in the water to avoid lumps. Then we pour the resulting mixture into the broth (the mixture should be liquid and fit in the pot). We also add the remaining peas to the soup.
- Peas: 200 g
5
We are preparing. Add chopped greens and cover for 20 minutes to enhance the flavor (without heat).
- Green: 1 bunch
6
Pour the soup into pots, add the pork ribs, and send to the oven for 5 minutes. It can be served with croutons, toast, or airy garlic bread.
- Pork ribs: 200 g