Pea soup with ribs
6 servings
120 minutes
Pea soup with ribs is a dish that warms the soul and fills the home with coziness. The roots of this recipe go back to the traditions of Russian cuisine, where hearty soups are valued for their nutrition and rich flavor. The tenderness of the cooked peas harmoniously combines with the rich aroma of pork ribs, giving the soup a deep meaty base. Sautéed vegetables add sweetness, while bay leaves and black pepper provide spicy notes. Potatoes make the soup's texture thicker, and fresh parsley completes the composition with a bright green accent. This is an ideal choice for a family lunch, especially in cold weather when you crave something warm and homely. It can be served with rye bread or croutons, enjoying each spoonful as you dive into the history of Russian cuisine.
1
Add peas to boiling water and cook for about 1 hour. Cut the pork ribs and cook them together with the peas in the broth.
- Dried peas: 250 g
- Pork ribs: 400 g
2
Chop the onion and carrot into medium cubes and sauté in vegetable oil until golden.
- Onion: 2 heads
- Carrot: 1 piece
- Vegetable oil: 75 ml
3
Once the peas are cooked, add diced potatoes, sautéed vegetables, and spices, and cook until the potatoes are done.
- Potato: 3 pieces
- Onion: 2 heads
- Carrot: 1 piece
- Bay leaf: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
4
Season with finely chopped parsley and let it sit for 10 minutes before serving.
- Parsley: 1 bunch
