Pea soup with smoked ribs
6 servings
60 minutes
Pea soup with smoked ribs is the embodiment of home comfort and rich flavor in Russian cuisine. Historically, pea soup was a favorite dish among peasants due to its heartiness and simplicity of preparation. In this version, it gains a special depth of flavor from the smoked ribs that add a smoky aroma and richness. Tender peas slowly break down to create a velvety texture, while sautéed carrots and onions provide sweet caramel notes. Potatoes make the soup even more nourishing, and bay leaves and allspice complete the harmony of flavors. This soup is perfect for cold days; it brings warmth and pleasure, and its rich aroma awakens the appetite even before the first spoonful.
1
Soak the peas for at least 4 hours.
- Dried peas: 200 g
2
Boil the ribs for 2-2.5 hours until the meat easily separates, drain the water (specifically drain, not boil peas in it), cool the ribs, separate the meat and cut it.
- Smoked pork ribs: 800 g
3
Cook the peas until they are soft (by the way, I have a secret — you don't need to soak the peas, just add a tablespoon of cold water every 30 minutes while cooking).
- Dried peas: 200 g
4
Make a sauté of carrots and onions.
- Onion: 200 g
- Carrot: 200 g
5
Add potatoes, sautéed vegetables, bay leaf, allspice, and meat to the peas.
- Potato: 200 g
- Onion: 200 g
- Carrot: 200 g
- Dried peas: 200 g
- Smoked pork ribs: 800 g
6
How to boil potatoes, the soup is ready.
