Pea Soup with Smoked Ribs

Pea Soup with Smoked Ribs

90 min
Medium
1 serv.
411 g / 1 serv.

Rating

Average rating:—

Description

Hearty soup with smoked meats and peas.

  1. Soak the peas in cold water for 2-3 hours (or overnight), then rinse.
  2. Cover the smoked ribs with water, bring to a boil, skim off the foam and cook the broth over low heat for 30-40 minutes.
  3. Remove the ribs from the broth, separate the meat from the bones, cut the meat into pieces.
  4. Add the peas to the boiling broth and cook for 20 minutes.
  5. Peel and dice the potatoes, add to the soup.
  6. Finely chop the carrots and onion, sauté in a mixture of butter and sunflower oil until golden.
  7. Add the sautéed vegetables to the soup along with the meat, bay leaf and allspice.
  8. Cook the soup until potatoes and peas are tender (10-15 minutes).
  9. Mince the garlic, cut the bread into cubes.
  10. Add garlic to the soup, salt, stir and let it rest covered for 10 minutes.
  11. Serve the soup sprinkled with chopped dill, with white bread croutons.
307
75 kcal / 100 g
kcal
14.0 g
3.4 g / 100 g
Protein
27.9 g
6.8 g / 100 g
Carbohydrates
19.2 g
4.7 g / 100 g
Fats