Pea soup with smoked ribs and bacon
6 servings
75 minutes
Pea soup with smoked ribs and bacon is a rich and aromatic dish of German cuisine that warms and fills with coziness. The origins of this recipe trace back to traditional village kitchens where accessible and nutritious ingredients were used. Smoked ribs give the soup a deep, smoky flavor, while peas provide a tender creamy texture. The addition of bacon and spices enhances the meaty richness, while fresh herbs and croutons make the taste even richer. This soup is not only nutritious but also perfect for cold weather when one craves homey comfort. It is served hot with aromatic crispy croutons, making it not just food but a true gastronomic delight.
1
Rinse the peas and soak them in cold water for 7-8 hours (preferably overnight).
- Dried peas: 300 g
- Water: 2 l
2
Cut the ribs into pieces, place them in a pot, and boil for 30 minutes until the meat starts to come off the bones. For a richer broth, you can keep the meat on the heat longer.
- Smoked pork ribs: 700 g
3
Strain the broth, set the meat aside.
4
Add peas to the broth and cook for 15-20 minutes.
- Dried peas: 300 g
5
Add diced potatoes and cook for another 20 minutes.
- Potato: 5 piece
6
At this time, finely chop the onion, grate the carrot, and sauté for 4 minutes. Then simmer everything for 8 minutes. Add the finely chopped peeled tomato.
- Onion: 1 piece
- Carrot: 1 piece
- Tomatoes: 1 piece
7
Add the sauté to the broth and cook for another 10 minutes.
8
After 3-5 minutes, add chopped brisket, garlic, dill, salt, and pepper to taste.
- Cooked-smoked pork belly bacon: 100 g
- Garlic powder: to taste
- Chopped dill: 1 teaspoon
- Fried bread (grenki): 50 g
9
Remove from heat, add pork ribs to the soup, and garnish with parsley. Let it sit for 15 minutes and serve with croutons.
- Smoked pork ribs: 700 g
- Parsley: 1 bunch