Pea Soup with Smoked Ribs
silicon (Si)
fluorine (F)
Beta-carotene
Fiber
phosphorus (P)
cobalt (Co)
Description
Hearty soup with smoked meats and peas.
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Smoked ribs — 45 г
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Split peas (dry) — 15 г
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Potatoes — 0.25 шт
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Carrots — 0.25 шт
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Onion — 0.25 шт
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Garlic — 1 зубчик
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White pan bread (1st grade flour) — 20 г
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Butter 82.5% — 2 г
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Sunflower oil (refined) — 1 мл
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Dill (fresh) — 1 г
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Allspice berries — 0.25 шт
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Dried bay leaf — 0.25 шт
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Table salt — 1 г
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Water, carbonated water — 225 мл
- Soak the peas in cold water for 2-3 hours (or overnight), then rinse.
- 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.
- Remove the ribs from the broth, separate the meat from the bones, cut the meat into pieces.
- Add the peas to the boiling broth and cook for 20 minutes.
- Peel and dice the potatoes, add to the soup.
- Finely chop the carrots and onion, sauté in a mixture of butter and sunflower oil until golden.
- Add the sautéed vegetables to the soup along with the meat, bay leaf and allspice.
- Cook the soup until potatoes and peas are tender (10-15 minutes).
- Mince the garlic, cut the bread into cubes.
- Add garlic to the soup, salt, stir and let it rest covered for 10 minutes.
- Serve the soup sprinkled with chopped dill, with white bread croutons.
316
81 kcal / 100 g
kcal
14.7 g
3.8 g / 100 g
Protein
30.1 g
7.7 g / 100 g
Carbohydrates
19.0 g
4.9 g / 100 g
Fats
3.2 g
0.8 g / 100 g
Ash
6.3 g
1.6 g / 100 g
Fiber
82.6%
Water
2.6 g
0.7 g / 100 g
Sugars
20.9 g
5.4 g / 100 g
Starch
0.07 g
0.02 g / 100 g
Omega-3
1.27 g
0.33 g / 100 g
Omega-6
6.9 g
1.8 g / 100 g
SFA
