Split peas soup with smoked ribs has unique taste that cant be refused. And now you can cook such a soup. There are some secrets of cooking of proper and very tasty pea soup that wont give a stomach discomfort. Watch that in our video recipe.
Ingredients:
• smoked pork ribs – 1,3 lb / 600 g
• split peas – 1,3 lb / 600 g
• onion – 5 oz / 150 g
• carrot – 7 oz / 200 g
• potato – 14 oz / 400 g
• butter – 1 oz / 20 g
• water – 2,6 qt / 2,5 l
• croutons – to taste
• 2 bay leaves
• fresh parsley – 1 tbsp
• ground black pepper – 1 tsp
• salt – 2 tsp
You will need:
• stockpot
• pan
• carving board
• bowl
Preparation:
- Rinse the peas in cold water for 5-6 times until water is clear. Soak in water for 12 hours.
- Drain and rinse the peas, pour with 2,2 pt /1 l of water, bring to a boil, cook for 3 minutes, drain and wash. Repeat this procedure one more time.
- Pour the peas with 2,6 qt /2,5 l of water and bring to a boil, skim the froth and add pork ribs, cover a lid and boil for an hour over low heat.
- Heat a pan with the butter and fry the diced onion for 3 minutes over medium heat.
- Add the carrot, stir and fry for 5 minutes over medium heat.
- Take the ribs out of the soup into a bowl, separate the meat from bones and cut into lumps.
- Add the fried vegetables, diced potato, ground black pepper, bay leaves, salt and cut meat to the soup. Cover the lid and cook for an hour more over low heat.
- Sprinkle your pea soup with chopped parsley and serve garnished with croutons.
Advices:
- You can use a smoked chicken instead of pork ribs.
- To not have a stomach discomfort it is recommended to soak peas in cold water for a night, wash thoroughly, boil well and drain. Repeat these actions 2-3 times.