Pea soup with smoked meats in a multicooker
4 servings
180 minutes
Pea soup with smoked meats is a dish with a rich history rooted in traditional European cuisine. Hearty and aromatic, it was popular among peasants and soldiers due to the availability of ingredients and nutritional value. The tender texture of peas infused with smoky notes from smoked ribs and sausages combines with the softness of potatoes and sweetness of carrots. This soup is perfect for cold days, warming and satisfying. It's especially convenient to cook in a multicooker — the process is simple and doesn't require constant monitoring. It is often served with fresh bread or croutons, and can be complemented with herbs and sour cream. The flavor of this dish is a blend of the depth of smokiness and the velvety softness of peas, creating a cozy gastronomic delight.
1
Soak the peas in hot water (85 degrees) for 1 hour, then drain the water.
- Dried peas: 200 g
2
Wash the ribs, separate them, cut the carrot, onion, and potato into 1 cm cubes, and the sausages into circles.
- Smoked pork ribs: 200 g
- Potato: 400 g
- Onion: 150 g
- Carrot: 120 g
- Hunter's sausages (kabanosy): 100 g
3
Place carrots, onions, and sausages in the multicooker bowl, add vegetable oil.
- Onion: 150 g
- Carrot: 120 g
- Hunter's sausages (kabanosy): 100 g
4
Install the program 'Frying', product type 'Meat', cooking time 15 minutes.
5
Press the 'Start' button. Roast with the lid open, stirring occasionally. Cook until the program ends.
6
Then place the ribs, peas, and potatoes in the multicooker bowl, add water, salt, and mix.
- Smoked pork ribs: 200 g
- Dried peas: 200 g
- Potato: 400 g
- Water: 1.5 l
- Salt: 1 g
7
Close the lid. Set the steam valve to position 'I'. Set the 'Soup' program, cooking time 1 hour 40 minutes.
8
Press the 'Start' button. Cook until the program ends.