You could not resist the temptation and acquired a deliciously smelling smoked ribs? You did the right thing. This is an extremely tasty thing. With meat, which you must eat on them, you can drink beer in front of the TV, but you should not throw out bones. No, the dog does not need to give them back, because you can cook pea soup with smoked ribs. The recipe for this dish is so simple that it can be prepared by the most inexperienced young housewife, and an inveterate bachelor shy of cooking. And if you have enough willpower, and you leave a little meat, sacrificing a beer snack, then this soup will be even tastier.
Rib pea soup recipe
What you need "at hand":
- plate;
- pan;
- pan;
- ribs (500 gr.);
- a pair of potatoes;
- onion (2 pieces);
- carrots (large);
- greens;
- fat;
- spices (black pepper, salt, bay leaf).
It is advisable to soak peas at least for a couple of hours. Yes, now in supermarkets you can find quickly cooked varieties, but the point here is not at all about speeding up the preparation of the dish. Peas, like most legumes, can trigger a flatulence attack. You yourself probably called in your childhood pea soup with smoked ribs, the recipe of which you still did not know, "musical." And soaking and subsequent washing reduce the tendency of the body to over-release gases.
If you left some meat on the bones or decided to completely donate it to the soup, then now remove about half. Rinse the bones, fill with cold water in a saucepan and set on low heat. Wash and peel the carrots, separate half and send it to the pan in the company of the ribs. If you do not feel an aversion to eating this root vegetable in a boiled form, then cut it into several parts. Well, if only one mention of boiled carrots causes a gag reflex in you, then do not try to overpower yourself. You put it in a pan only to improve the taste of the broth. And at the end of cooking, just catch it from the pan and send it to the bin. Do the same with one onion. And it can even not be cleaned. Just cut the bottom, rinse under the tap and boldly throw in the pan. Onion peel, on the one hand, will not let the whole vegetable fall apart, and on the other, it will give the broth a very beautiful color.
While we are gradually ripening the broth, you can chop the remaining onion and half a carrot. We will do the roasting of these products. You can do without it, but it will not be that pea soup with smoked ribs, the recipe of which we positioned as extremely delicious.
We put the pan on the stove, pour fat on it, wait until it is heated, and only then add the onion first, and when it becomes transparent, and the carrots. Meanwhile, our broth should already boil. If this is true, then feel free to send half a pea to it. Why part? In this case, half of the peas will fall apart and the soup will be thick, slightly reminiscent of mashed potatoes. If you are a supporter of transparent soups, then do not divide the peas into pieces - throw it all at the end. And in the pan put the pieces of meat taken from the stones. Let them lightly fry.
Now you need to fill the frying with a small amount of water and leave to stew. It's time to peel potatoes. In fact, the classic
pea soup with smoked ribs, the recipe of which is given in cookbooks, does not include potatoes, but there is nothing impossible in the world. And you can safely cut into a boiling broth a couple of potatoes. Remove the ribs from it, add salt, pepper, pea residue and fry. Now cover the pan with a lid and go do your own thing. The bones will cool in the meantime, you will wrap the meat from them and put it in the soup before finishing cooking. Readiness of soup is determined by the softness of peas. If it is deemed satisfactory, then dip greens and lavrushka into the soup, bring to a boil and turn off the stove. Your torment came to an end, and you cooked the soup. By the way, now you can also make a soup with smoked ribs based on the same recipe. The recipe for
soup with rice or noodles is not much different. Unless you need to pre-soak the vermicelli.