Pea soup with smoked meats

Very often I am asked to share a recipe for pea soup.
I fulfill your request and bring to your attention a simple but very tasty soup, familiar to everyone.
I used split peas, which do not require pre-soaking..
Before cooking, carefully read the instructions on the package with peas. If soaking is required, be sure to soak it for the specified time.
You can serve soup with croutons or croutons.
The amount of ingredients is indicated per 4 liter saucepan..

  • 500 g smoked ribs (I used pork ribs)
  • 300 g brisket (or bacon)
  • 250 g peas
  • 700 g potatoes
  • 150 g onions
  • 150 g carrots
  • 3-4 bay leaves
  • salt
  • pepper
  • vegetable oil
  • greens to taste


Pour ribs with water.
Put on fire.
Cook for 30-40 minutes.

Get the ribs.
Cool down.
Separate meat from bones.
Throw the bones away.

Rinse peas in cold water.

Add meat from ribs to the broth.

Then add peas.
Cook for 30 minutes.

Finely chop the onion.

Grate the carrots on a medium grater.

Cut the brisket into small pieces.

Fry the onion in vegetable oil.

Add carrots.
Fry lightly.

Fry the brisket in another pan (without oil).

Peel potatoes.
Cut into cubes or sticks.

Add potatoes to the broth.
Cook for 3-4 minutes.

Add brisket.
Salt, pepper.

Add onions and carrots.
Cook until potatoes are tender.

At the end of cooking, 5-10 minutes before cooking, add the bay leaf.
Remove soup from heat.
Let it brew for 10-15 minutes.
Take out the bay leaf and discard.

Sprinkle with herbs when serving.

Enjoy your meal!

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