Pea soup with smoked pork ribs
6 servings
80 minutes
Pea soup with smoked pork ribs is a true embodiment of cozy home cooking. Its roots go deep into the history of Russian gastronomy, where simple yet nutritious ingredients create a rich taste and aroma. The smoked ribs add special depth and smokiness to the broth, while the peas make it velvety and hearty. A light spiciness from mustard and the freshness of greens harmoniously complement the overall bouquet. This soup warms wonderfully in cold weather and is perfect for a family lunch. It can be served with rye bread or fresh flatbreads, and after steeping, it becomes even richer. The taste of this dish is a combination of softness, smokiness, and warmth that evokes memories of traditional Russian feasts.
1
Rinse the peas well, soak in cold water for 3-4 hours. Cut the pork ribs into pieces, place in a pot with water, and boil for 20 minutes until the meat easily separates from the bones.
- Yellow split peas: 400 g
- Smoked pork ribs: 400 g
2
Peel the onion and carrot, cut into small cubes, chop the potato larger, and remove the skin from the tomato.
- Onion: 1 piece
- Carrot: 1 piece
- Potato: 4 pieces
- Tomatoes: 1 piece
3
Strain the broth and return it to the pot. Remove the meat from the bones and set aside. Add peas to the broth and cook for 30 minutes. Add potatoes and cook over medium heat for 20 minutes.
- Yellow split peas: 400 g
- Potato: 4 pieces
4
Fry onion and carrot in vegetable oil, add finely chopped peeled tomato. Transfer the sauté to the pot with soup and cook for 10 minutes.
- Onion: 1 piece
- Carrot: 1 piece
- Tomatoes: 1 piece
- Vegetable oil: 1 tablespoon
5
Add mustard, meat, salt, and pepper 3-5 minutes before it's ready.
- Dijon mustard: 3 tablespoons
- Smoked pork ribs: 400 g
- Salt: to taste
- Ground black pepper: to taste
6
Chop the greens, finely chop the garlic, cut the bacon into strips, add everything to the soup 1-2 minutes before it's done, remove from heat, and let it steep for 30 minutes.
- Dill: to taste
- Parsley: to taste
- Garlic: 2 cloves
- Bacon: 100 g
