Smoked pea soup is hearty, mouth-watering and fragrant. It is not surprising, but even such uncomplicated hot food can be prepared in many ways, surprising your home with new tastes of the familiar first course.

Classic smoked pea soup

The recipe for smoked pea soup is quite simple. All ingredients are quite accessible, many of them are in stock at every hostess.

The cooking time of peas depends on its degree of maturity, driedness and integrity. Unbroken cotyledons are best soaked overnight and boiled for about an hour and a half. A few hours of such a procedure are enough for a stab. To speed up this process, it is recommended to add a little soda to the water with peas.

Necessary components:

  • smoked ribs - half a kilo;
  • brisket - 300 g;
  • chopped peas - 250 g;
  • potatoes - 7 tubers;
  • onions and carrots - 1 pc.;
  • salt, spices, oil and herbs - as needed.

Sequencing:

  1. Pour the ribs with water and cook for 40 minutes. Remove the product from the pan, cool and separate the pieces of meat.
  2. Rinse the peas. Return it with the pulp to the broth. Cook the food for half an hour.
  3. Chop the onion, grate the carrots, fry the components of the dish.
  4. Cut the brisket into slices, slightly process in another pan until golden brown.
  5. Prepare the potatoes, chop it with bars, add to the future soup.
  6. After 5 minutes, add golden vegetables with the same meat. Salt and pepper.
  7. Boil slices of tubers and peas until soft. 10 minutes before the end of the process, toss a leaf of laurel.

Let the soup brew. When serving, sprinkle with chopped dill. The taste of the dish is well complemented by homemade croutons or croutons.

Cooking in a slow cooker

In the “smart pan” you can also cook delicious liquid dishes without any problems.

A set of components:

  • smoked ribs - 200 g;
  • thin hunting sausages - 150 g;
  • peas - 200 g;
  • potatoes - 4 tubers;
  • onions with carrots - 1 pc.;
  • water - 1.5 l;
  • salt and spices.

How to cook pea soup in a slow cooker:

  1. Soak the beans in hot water for an hour. Drain the liquid and rinse the peas.
  2. Cut vegetables into cubes, sausages in circles.
  3. Pour a little oil into the appliance bowl, start the “Frying” program for a quarter of an hour. Put carrots with onions and meat component there.
  4. After the components have acquired a bright blush, add the remaining products to the container. Pour the mass with water and salt.
  5. Turn on the “Soup” mode for 1 hour 40 minutes.

After the sound signal you do not have to rush to open the appliance. It is better to let the dish brew a little in the heating mode.

Recipe from Ilya Lazerson

This soup, prepared according to the recommendations of the famous television chef, is very simple to perform. Of course, smoked shank is very high-calorie, so you should not get carried away with this dish.

Necessary components:

  • smoked pork shank - 1 pc.;
  • peas - 400 g;
  • potatoes - 3-4 tubers;
  • onions with carrots - 2 pcs.;
  • salt and spices.

Sequencing:

  1. Soak the peas for 4–5 hours.
  2. Boil the shank until tender, while it is important not to allow a strong boil, while maintaining maximum transparency of the liquid component. Take it out and put on a plate.
  3. If necessary, strain the broth, then pour the peas and cook for 40 minutes.
  4. Grind the remaining vegetables and fry them a little. Cut the potatoes into blocks. Add all the ingredients to the pan, cook for 25 minutes. Salt the composition and season to taste.

Serve the flesh shanks hot.

Smoked ribs first course

Cream cheese is a great addition to flavored soup. This dish takes on a delicate creamy aftertaste and a very mouth-watering look.

 

Essential Ingredients:

  • smoked ribs - 600 g;
  • peas - a glass;
  • onions and carrots - 1 pc.;
  • potatoes - 3 tubers;
  • celery and parsley roots - 1 pc.;
  • processed cheese - a pack;
  • ketchup - 1 tbsp. l .;
  • garlic - 4 cloves;
  • salt with pepper, laurel, herbs, oil - as needed.

How to cook:

  1. Soak the peas overnight, then rinse thoroughly again.
  2. Small cut the roots and two peeled garlic zebok. Fry them directly in the pan. Pour peas. Pour enough water, cook foods until cooked for at least half an hour on low heat.
  3. Chop vegetables. Fry onions with carrots, add ketchup. Put the ribs in a separate pan and cook until golden brown.
  4. Grind garlic and herbs.
  5. To almost ready peas, introduce potatoes and laurel. After half an hour, place the roast, then the meat.
  6. When the broth boils, add the cheese, chopped into pieces. Stir the composition and salt.
  7. Continue the process for another 5 minutes.

At the end, add chopped herbs and the remaining garlic.

On chicken stock

Many people prefer to cook soups on chicken stock. This is not surprising, because it is one of the basic foundations for the first courses.

Necessary components:

  • chicken thighs - 3 pcs.;
  • peas - 2 tbsp .;
  • smoked meats - 300 g;
  • carrot with onion - 1 pc. (large size);
  • potatoes - 5 tubers;
  • oil, salt, herbs, spices - as needed.

Sequencing:

  1. Cook the broth, remove the meat. Dip the pre-soaked peas into it and cook for 40 minutes.
  2. Chop onions with carrots. Make them fry.
  3. Add potato wedges to peas. When they become soft, introduce the vegetable composition, sliced ​​into pieces chicken and smoked meat.
  4. Attach at your own discretion greens, spices, bay leaf. Bring the composition to a boil and turn off the heat.

Be sure to let the dish brew for at least 10-15 minutes.

Gentle Pea Puree Soup

True gourmets like pea puree soup are much more than traditional dishes with whole ingredients.

Product Composition:

  • peas - a glass;
  • smoked ribs - 200 g;
  • bacon - a 200-gram piece;
  • onions and carrots - 1 pc.;
  • garlic - 3 cloves;
  • potatoes - 2 tubers;
  • water - liter;
  • salt and spices.

How to cook:

  1. Divide the ribs into bones, put in a pan with peas, pour with drinking water, cook until half cooked, then add salt.
  2. Meanwhile, grind vegetables and bacon. Make a frying and separately bring the meat slices in the pan to a golden hue.
  3. A quarter of an hour before readiness, add chopped potatoes. Take out the bones, beat the rest with a blender until smooth.
  4. After that, return the meat back, add the roast with bacon. Hold on the stove for another 5-7 minutes.
  5. Meanwhile, cut the bread into cubes and dry on a baking sheet.

Serve soup with crackers and sour cream.

Smoked meats can be used any - sausages, sausages, ribs, shank, salami, brisket.

The main thing is to choose high-quality and fresh meat delicacies without being seduced by cheap counterparts that are made using liquid smoke.

It is better not to get carried away with spices, since it is important not to interrupt the smell of smoked meats, the taste and aroma of which is completely self-sufficient.

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