Pea soup with smoked meats (classic recipe). Pea soup with smoked meat Quick recipe for pea soup with smoked meats

Pea soup is a classic Russian cuisine recipe. Pea soup is especially tasty if you cook it not just with ordinary meat - pork, beef or chicken - but also with smoked meats.

Pea soup is incredibly tasty. If you wish, you can conjure over its calorie content and cook lean pea soup, i.e. absolutely no meat. Or take chicken breast, which is considered a dietary product.

Well, if you want to cook soup more satisfying, but fatter, then we take pork or smoked meats. As a result, you will get a delicious dish that is in no way inferior to the combined meat hodgepodge.

Pea soup - a classic recipe

The classic pea soup recipe is an easy and delicious way to spice up your dinners.

We will need:

meat - 300 g;
potatoes - 3 pcs.;
carrots - 2 pcs.;
bulb;
peas - a little more than half a glass;
oil;
salt;
pepper;
soda.

Cooking

The first secret is to soften the peas. To do this, fill it with boiling water and put 1 tsp into the liquid. soda. When the peas lie down a little in such water (20 minutes is enough), it will become soft and cook quickly. Do not be afraid for the taste of the dish - soda will not affect it at all.

Cut the meat into small portions. Pour a little sunflower oil into the pan and fry them, sealing on each side.

Rub the carrots on a coarse grater, chop the onion and send them to the pan to the cooked meat. Fry them for about 5 minutes.

In no case do not salt either peas or frying! This will significantly increase the cooking time of the peas.

Now rinse the peas from the soda - you can use a colander for convenience. Fill it with two liters of water and put on fire.

Thanks to soaking, already at the stage of boiling, the peas almost fall apart.

Put the meat with vegetables in boiling water and leave to cook for 10 - 15 minutes.

As soon as the peas finally break up, put the potato cubes into the pan and salt the dish. Cooking soft potato soup.

To taste, you can add parsley and pepper the soup when serving. Bon appetit!

Pea soup with smoked ribs (smoked meats)

Easy to prepare and incredibly tasty pea soup will become even more aromatic if you put smoked meats in it. Experiment with the composition and get a new taste every time!

Ingredients:

2 carrots;
1 onion;
5 medium potatoes;
1.5 cups of peas;
half a kilo of smoked ribs;
salt;
pepper;
lavrushka leaf;
greenery.

Cooking:

The first thing we start with is peas. Soak it for 5 - 6 hours, or better, overnight.

Drain the water and rinse the cereal with cold water. If you use hot, then the soaked starch will foam and interfere with normal washing.

Pour water into a five-liter saucepan and pour peas into it. We turn on the heat and let it boil - in 20 minutes it will reach the desired consistency.

When the peas boil, do not forget to remove the foam, then the broth will remain transparent.

Cut potatoes and onions into cubes. Carrots - half rings.
We pass the onion in a pan, add carrots to it. Pepper the roast a little - this will add an unusual touch to the soup.
Smoked ribs or any other smoked meats are cut into portioned pieces.

We separate the whole rib from the meat, and cut the rest as you like.

We spread the meat on top of the carrots and fry for 10 minutes, warming up the ribs well.
The peas are already cooked - we send the potatoes into it!
After 10 - 15 minutes, put the vegetable frying with meat into the soup. All this should boil for 10 minutes. And that's it, pea soup with smoked meats is ready!

This soup is served in portions, put croutons in each plate and be sure to sprinkle with herbs. Bon appetit!

Pea soup with smoked ribs in a slow cooker - a step by step recipe

To cook pea soup in a slow cooker, we use ready-made broth. This will greatly speed up the cooking time of the soup, which is so important when you need to feed a hungry family!

Ingredients:

1 carrot
400 g smoked ribs;
2 - 3 potatoes;
bulb;
a glass of peas;
spices to taste;
broth about 2 liters.

This version of the soup will be with whole, not boiled peas, so you do not need to soak it with soda.

Cooking:

Cut the ribs into serving pieces. We shift the meat into the bowl of the multicooker.

Cut the onion as small as possible and pour it over the meat.

We rub carrots. In this recipe, use the fine side of the grater. Put the vegetable in a bowl.

We also send a glass of peas to the pan.

We cut the potatoes into sticks and put them in a slow cooker.

Season to taste with salt, pepper and herbs and pour the broth to the top mark.

We select the mode in which we prefer to cook - "Chef", "Soup" or "Stew" and leave for 25 - 30 minutes. You don't need to do anything else - after the set time, the soup will be ready! And it's really, really easy!

Pea Soup - Recipe with Chicken

A delicious and quick rich soup can be prepared using chicken. It will be quite tender, but also nutritious, suitable for diet food. And this first dish can be prepared by anyone.

Ingredients:

chicken - 1 breast;
peas - 1 cup;
potatoes - tubers;
carrots - 2 pieces;
bell pepper - 1 piece;
1 onion
celery.

This recipe will feature an incredibly fragrant broth, and we will cook the soup right in a deep saucepan or cauldron.

Cooking:

Traditionally, we soak the peas according to your chosen method.
Finely chop the onion and send it to a saucepan with heated oil
We cut the chicken into centimeter-thick strips. We send to the onion and fry everything together for at least 12 minutes.
We cut the celery, three carrots, cut the bell pepper and send them to the saucepan. I'm fading a little. Enough 4 - 5 minutes.
We lay the soaked peas and at the same time diced potatoes. We add some salt.
Cook the soup until the potatoes are soft, i.e. about 15 more minutes.

Light, spicy and unusual pea soup is already on your table!

Lean Pea Soup - Meatless Recipe

The secret of a delicious lean soup is in the fragrant broth. Shall we try cooking?

To do this, take:

peas - 200 gr.;
bay leaf - 3 - 4 pcs.;
peppercorns - 2 - 3 pcs.;
onions - 4 pcs.;
large carrots - 1 pc.;
potatoes - 5 pcs.;
greenery;
salt - 2 tablespoons;
sunflower oil - 100 ml;
White bread.

Cooking:

Cut half a carrot into rings. We put a pot of water on the fire and put in it the onion and carrot rings, bay leaf and peppercorns. We will cook the broth for 30 minutes.

At this time, pour the oil into the pan and immediately send the carrot, grated on a coarse grater, to it. Fry for 2 - 3 minutes, stirring.

Add chopped onion and fry for another 3 minutes. If you like thick soup, put 2-3 tablespoons of flour in the frying pan and mix thoroughly.

Cut the potatoes and throw them into the vegetable broth. We cook for 15 minutes.

We lay the pre-soaked peas, mix very well. There are still 20 minutes left, and the soup will be ready!

During this time, we can cut white bread and dry it in the oven - we get delicious croutons. It is them that we will put on each plate.

So, the peas are cooked - put the roast in the soup and let it boil again.

Pour the dish on plates and put croutons in it!

I suggest you watch the video recipe for pea soup with smoked meats

Bon appetit and see you for new recipes!

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Pea soup with smoked meats will not leave anyone indifferent. Such a dish is very much appreciated in Russian cuisine, it always turns out to be hearty, fragrant and tasty. This soup is international and has been known to us since ancient times. Its preparation takes a lot of time, but even a young chef can “create” it, if he carefully reads all the nuances and tips.

Features of cooking pea soup

The main feature of the preparation of pea soup is that dry peas must be thoroughly washed in cool water. After the water becomes clear, it should be left to swell for three or four hours, although it is best to soak overnight.

This is done so that when cooking it boils faster. After the peas swell, you need to rinse it again. Green split peas do not need to be soaked, because, unlike yellow ones, they boil quickly.

Basic recipes for pea soup with smoked meats

There are several classic recipes for pea soup. But no matter how the ingredients and methods of its preparation change, the main ingredients always remain peas and, accordingly, smoked ingredients. But the latter can be completely different - ribs, salami, chicken breast, etc. are welcome.

Many hostesses are wondering how to cook pea soup with smoked meats (pictured). This soup is quite easy to prepare and is usually enjoyed by adults and children alike.

To prepare it, you will need the following ingredients:

one glass of split peas, preferably green;

300 g smoked pork;

water - two liters;

two potatoes;

one bulb;

one carrot;

for frying - vegetable oil;

a pinch of black pepper;

greens (can be dried);

a pinch of salt;

garlic;

crackers.

Pea soup with smoked meats in the classic version involves the following steps.

Rinse the peas first, then dip in boiling water and cook for about fifteen minutes. If yellow peas are used, then it must be soaked for at least three hours.

Cut the smoked meat into medium cubes, add pepper and salt, and then cook for another ten minutes.

Potatoes are cut into cubes and added to the pan.

Put finely chopped onions and carrots in a pan and fry until golden brown. Add everything to the pot and cook for another fifteen minutes.

Mix vegetable oil with salt and finely chopped garlic, cut white bread into small cubes, mix with garlic and send to dry in the oven.

Ready soup, when served, is sprinkled with crackers and herbs.

With smoked ribs

Interesting! In each country, pea soup with ribs is prepared differently; among the Slavs, such a dish is most often served with croutons.

Ingredients:

one loaf of white bread;

one bunch of fresh parsley;

smoked pork ribs - 500 g;

whole dry peas - 400 g;

onions - 150 g;

800 g potatoes;

150 g carrots;

salt and pepper to taste.

Sort whole dry peas and remove impurities, rinse well and leave in water overnight. Put the ribs to boil for one hour. While the smoked pork rib is cooking, you need to peel and cut the vegetables. Onions, carrots and potatoes are cut into medium cubes.

Pour oil into the pan, put carrots and onions in the pan, fry until golden brown. We wash the peas again, then drain the water. Add peas to the ribs, add salt and cook for another hour. After the time has passed, add the potatoes and boil for another half hour. Then add spices and frying and cook for another five minutes.

The soup is ready, when serving, you can add croutons.

with salami

important! Pea soup with the addition of salami and chickpeas has a rich taste and a delicate aroma of smoked meats.

Peas are poured into a deep bowl and poured with cold water. It is left at room temperature overnight. The next day, the peas should be washed well and drained of water, and then transferred to a pot with vegetable broth and boiled for an hour.

Potatoes, garlic, sausage and olive oil are added. Cook until the potatoes are soft, about fifteen minutes, season with salt and pepper. After the time has elapsed, add the spinach and nutmeg and cook for another five minutes.

Ingredients:

2 liters of vegetable broth;

chickpeas - Turkish peas (500 g)

3 garlic cloves, finely chopped;

3 pcs. coarsely chopped potatoes;

50 g olive oil;

50 g salami, thin slices;

a quarter tsp nutmeg;

black pepper and salt to taste;

250 g washed spinach leaves.

With smoked sausage

The recipe for this soup is quite simple, and the dish is prepared with less time and effort.

Ingredients:

300 g smoked sausage;

1 st. crushed peas;

2 potatoes;

a couple of bay leaves;

1 carrot;

salt to taste;

three liters of water;

greens to taste;

1 PC. onion.

For the first time, the peas are washed well and soaked in cold water for about three hours. Then it needs to be washed a second time. Then three liters of water are poured into the pan, peas are poured into the water and boiled for about one hour. Potatoes are also added there, which must be cut into cubes and boiled for five minutes.
Add the sausage cut into cubes to the boiling peas and boil for another five minutes. Finely chop carrots and onions and fry. Add cooked vegetables, pepper and salt, fresh herbs and bay leaf to the pan.

With mushrooms and smoked meats

This is a light version of pea soup, but just as tasty, fragrant and satisfying as the rest of the dish.

Ingredients:

dry peas - 200 g;

fresh champignons - 100 g;

water - 2 liters;

one bulb;

one carrot;

3 pcs. potatoes;

vegetable oil - 2 tbsp. spoons;

salt to taste;

ground pepper to taste.

Wash the peas and leave overnight. Pour clean water and put on fire, cook for one hour. Onions need to be cut into half rings, potatoes - into cubes, carrots - coarsely grated. Mushrooms cut into thin slices, finely chop the greens.

Fry the onion in vegetable oil, then add the carrots, fry for seven minutes. Also fry the mushrooms until they release their juice. When the peas are well cooked, add the potatoes to the pan and cook for about ten minutes. At the end, add the frying, herbs, mushrooms, spices, salt and cook for about another five minutes.

In order to improve the taste of the soup, you need to let it brew for at least ten minutes.

With croutons and ham

Preparing such a dish is very simple; in Holland, this recipe occupies a worthy and honorable place on the everyday or festive table.

Ingredients:

5 pieces. potatoes;

250 g of peas;

1 onion;

250 g of ham;

1 carrot;

pepper and salt to taste;

50 g of vegetable oil;

parsley and dill to taste;

one cube of chicken broth.

Peas are soaked overnight, washed and put on the stove, it is cooked for about forty minutes. We clean the vegetables, then cut them into cubes, grate the carrots. Throw the potatoes to cook with peas for ten minutes. Add spices and salt. Fry carrots and onions until golden brown, add diced ham to vegetables.

All this is added to the peas, a bouillon cube is also placed there. At the end, fresh herbs are added.

With smoked bacon

This is another recipe for pea soup with smoked meats, which is not inferior in taste and popularity to other options for the dish.

Ingredients:

350 g of peas;

70 g butter;

170 g smoked bacon;

1 onion;

1 celery stalk;

2 liters of meat broth;

1 carrot.

First of all, smoked bacon broth is cooked, then you need to strain it through a sieve, add peas and cook for about half an hour. Heat vegetable oil, put diced vegetables. Add 110 g of bacon there and fry for about fifteen minutes. Then transfer everything to the prepared broth.

Put ground pepper into the broth, salt and boil for about forty minutes. Separately, fry the rest of the bacon until golden and crispy. Fry bread in butter until golden brown.

After the dish is cooked, it must be whipped with a food processor. Before serving, add fried bacon and croutons with herbs to each plate.

Other recipes

There are many variations of this soup with a wide variety of meats. It is prepared with beef, lamb, pork, as well as a wide variety of smoked meats. It comes out very tasty with the addition of smoked chicken or hunting sausages.

Also useful and nutritious is a soup with fresh green peas, with the addition of a variety of vegetables or vegetable puree. Such a dish is considered quite light and dietary and is very useful for those who want to lose weight and maintain a slim figure.

Interesting! A frozen green pot can also be used in this dish, this will not particularly affect the taste. To make the dish cooked faster, you can use recipes using a slow cooker, it will turn out even healthier and tastier.

Useful tips and tricks

We know many recipes for this wonderful first course, but each of them has its own subtleties. For example, if you keep peas in water for a few hours longer, they will quickly boil and turn into pea puree.

It takes a lot of time to cook pea soup with smoked meats, and it takes many hours to soak the ingredients. In order to speed up the process, you can use a slow cooker or pressure cooker.

There is one more nuance. Instead of the usual lavrushka, you can add a spice such as Provence herbs. Then the dish will have a taste and aroma of marjoram, mint.

Conclusion

Each recipe is delicious and healthy in its own way. And no matter which of them you choose, no matter what this dish is prepared with, one thing is clear: neither old nor young will remain indifferent to it. Because it is simply impossible not to love this hearty and fragrant soup.

There is an opinion that healthy food cannot be tasty. This is partly true: not everyone likes wholesome and healthy food, but a chef, a master of his craft, must combine taste and benefit in his creation. Pea soup with smoked meats is an exception to the rule, it is very tasty and healthy.

What is useful peas

Peas have been eaten for a long time. Everyone loves this legume for its excellent taste and useful properties. Peas are rich in protein, as much as in beef, but pea protein is absorbed much better and faster, contains useful amino acids such as methionine, lysine, cystine, tryptophan. Thanks to these substances, peas have become an essential product of the diet of vegetarians.

This legume contains a lot of carbohydrates and trace elements. Potassium salts, iron, phosphorus and manganese are included. In addition, it is an anti-carcinogenic agent, thanks to selenium. Eating peas helps reduce cancer and cardiovascular diseases.

An excursion into the history of pea soup

Cooking fried onions and carrots

Salt the soup, pepper and cook until fully cooked. Let it brew for 15 minutes before serving. Serve with croutons and garlic, or pour croutons into each plate, and decorate with chopped parsley on top.

Pea soup with smoked chicken

Pea soup-puree with smoked meats. For the dish you will need:

peas - 1 cup;
smoked chicken breast;
onions and carrots - 1 pc;
celery - 1 stalk;
mushrooms (porcini and champignons) - 150 g;
butter - 40 g;
chicken broth - 1.5 l;
vegetable oil for frying;
spices;
garlic;
greenery.

Soak the peas for several hours (you can leave it overnight if you plan to cook the soup in the morning). Then drain the water, pour clean and put to boil in a saucepan. After boiling water, boil the peas for 10 minutes, then drain the water again and pour over the already prepared chicken broth. When the peas are completely cooked, they need to be mashed. Next, wash the onion, carrot, celery and mushrooms, peel and cut into small cubes individually. Saute onions and carrots in a pan until golden brown, add prepared celery and mushrooms to them. Stew products without a lid for 7 minutes, stirring constantly, then cover the pan with a lid and simmer for 5 minutes over low heat. Combine vegetables and pea puree, pour finely chopped chicken breast into a saucepan. Season the finished pea cream soup with smoked meats with butter and spices to taste. Let the soup brew for 15 minutes.

Before serving, add a little greens, garlic and croutons to a bowl of soup. The result for each housewife looks different, even if the soup is prepared according to the same recipe.

Young peas and mint - a great combination

For 4 servings:

Cooking:

Put green onions and potatoes in a saucepan with broth, bring to a boil, reduce heat, cook for 15 minutes until the potatoes are soft.

To make the soup not only tasty, but also beautiful, you need to do the following. Boil 3 tbsp. l. peeled peas for two minutes, put it in cold water. Add the remaining peas to the soup and cook for 5 minutes, do not cook longer so that the soup does not lose its aroma and color. Now is the time to add mint, lime (lemon) juice and sugar, then cool the dish, beat with a blender, season with half the sour cream, add salt and pepper.

To serve the soup cold, it must be chilled. To do this, you can slightly dilute it with cold broth - so it will thicken as it cools. There is also a hot serving option, it is no less refined. Mint and pea delicacy served in plates. Mint, peas, sour cream are used as decoration.

The soup needs to be given a coarse texture. To do this, it is enough to beat it slowly with a blender - this will give a delicate taste. To consolidate the taste, you can rub the soup puree through a sieve.

How about meat?

Pea soup puree can also be prepared with non-smoked chicken or pork. For soup, boil chicken and peas separately. When the beans have cooled, you need to puree them, a blender is perfect for this. Pour prepared chicken (or any other meat broth) into pea puree. Add browned onions and carrots, chopped boiled meat and spices to the pan. All this must be put on fire and boiled for 7 minutes, then removed and let it brew.

A little imagination and...

If you undertook to cook, the recipe can be slightly changed to suit your taste and the availability of food in the refrigerator. For soup, you can take any smoked meats, for example, hunting sausages, servelat, loin, brisket or smoked chicken wings. If you like to experiment, then different smoked meats will give the dish a different taste. During cooking, remember that the soup is useful thanks to peas, not smoked meats, therefore, if the benefits of this dish are important, then you need to put a little smoked meat, and when you want to get a taste, then more.

Fragrant notes to this soup will give spicy herbs, for example, dill, marjoram, cumin, suneli hops and celery. Green onions for pea soup will be a good addition and will add an interesting flavor. If it’s still difficult for you to understand the technology of making pea soup, then at any time you can find the video “Pea soup with smoked meats”.

Peas must first be soaked in water, otherwise they will cook for a long time (about 50 minutes).
If you want the soup to be with whole peas, then the beans must be divided into two parts. Boil one half of the peas so that it is boiled soft, and put the other half in a saucepan 15 minutes before the end of cooking (the peas must be pre-soaked in water for at least 3 hours).
If you like potatoes in soup, but do not want them to boil too much, then you need to put them after the peas have been cooked for about 15 minutes.

Video on how to cook delicious pea soup with smoked meats:

Culinary summary

So, we know that smoked pea soup is a delicious classic of the genre. In ancient Greece, the dish was so popular that it was even sold on the streets, today in Russia it is served in some restaurants, and certainly everyone cooks such a yummy at home. Pamper your loved ones with this soup.

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To prepare pea soup with smoked meats according to the classic recipe, choose split peas, they boil faster than whole ones. It is advisable, according to the date of manufacture indicated on the package, to make sure in advance that the peas are fresh. The fresher the cereal, the faster it will cook.

Wash the peas thoroughly, the more foam comes off when washing, the less it will have to be removed during the cooking process. Put the washed peas in a saucepan, cover with cold water, bring to a boil, drain the water. Pour cold water into the pan again, bring to a boil, cook the pea soup with smoked meat according to the recipe over medium heat, skimming off the foam.

Cut the smoked meats into small pieces so that the finished dish can be conveniently put on plates and eaten with a spoon. If you cook pea soup with smoked meat according to the classic recipe and use ribs, then cut them into segments before cooking.

After the foam stops forming on the surface of the broth, put the smoked meats, bay leaves and allspice in a saucepan and simmer the soup over low heat for 20 minutes until the peas are cooked to the consistency you like: someone likes pea soup looked like mashed potatoes with smoked meats, and someone prefers to see whole peas. While the peas with smoked meats are being cooked, peel the onions and carrots, cut into small cubes.

Heat a frying pan with vegetable oil and fry the vegetables until golden brown, 3-4 minutes. Immediately after frying, send them to the pan with the rest of the ingredients. Stir the pea soup with smoked meats and, if necessary, add boiling water, giving the dish the consistency you need.

Add spices: pepper, finely chopped garlic, paprika, salt to taste, remove from heat and let it brew for about 10 minutes. Be careful with salt, be sure to try the soup, smoked meats are usually heavily salted and transfer their salt to the whole dish during the cooking process.

Pea soup with smoked meats according to this recipe will turn out thick and rich, and will replace both the first and second courses. Serve it with sour cream, sprinkled with freshly chopped herbs.

Hearty, thick and enveloping pea soup with smoked meats is a tasty, warming first course, boldly competing with and indispensable. Smoked ribs and fried bacon create bright notes and aroma, juicy carrot-onion sauteing enhances the broth, and potatoes add nutrition in addition to beans.

Starting cooking, fill the peas with water in advance, or choose a small crushed product that allows you to do without this procedure. Further, just a few simple manipulations - and we have an excellent soup, ideal for the autumn-winter period.

Ingredients per 3 liter pot:

dry peas - 200 g;
smoked ribs - 350 g;
raw smoked bacon - 150 g;
potatoes - 1-2 pcs.;
onion - 1 small;
carrots - 1 small;
vegetable oil (for frying) - 1-2 tbsp. spoons;
salt - to taste.

Pea soup with smoked meat recipe with photo step by step

How to cook pea soup with smoked ribs

Thoroughly wash the peas under a running stream, washing off the plaque and pouring out the cloudy liquid. Bay with clean water, leave overnight or for 3-4 hours to swell. We first read the instructions on the package - there are peas that do not require soaking.
We put the smoked ribs in a three-liter saucepan, fill it to the top with water, boil. Cook at a low boil for 30-40 minutes. Then we remove the meat, cut the flesh from the bones, chop lightly with a knife and return to the pan.
We put the peas that have increased in volume into the broth. Bring the broth to a boil, remove the foam that appears, reduce the heat. Cook the soup at a slow boil until the peas soften. Salt is not added yet - it can slow down the process! Cooking time averages 1-1.5 hours, but it all depends solely on the quality of the peas. Sometimes even 30 minutes is enough, so the best way to determine the degree of readiness is to try a few peas.
Meanwhile, prepare the rest of the soup ingredients. Cut the bacon into small arbitrary slices, fry for 2-3 minutes in a dry frying pan, and then transfer to another bowl.
Add a little vegetable oil and fry the peeled and chopped onion for 3-4 minutes.
After peeling, three large chips of sweet carrots, add to lightly fried onions. Stirring, sauté for 3-5 minutes.
Potato tubers, having removed the peel, cut into small bars and put in a pan with already softened peas. If the broth boils too much, add a little boiling water.
After 3-4 minutes, load the bacon.
Next - carrot-onion passerovka. We continue cooking on low heat for 10-15 minutes (until the potatoes are soft). At the end we take a sample, salt.
Ready rich and fragrant pea soup with smoked meats is poured into plates and served. Optionally, we supplement the dish with juicy herbs, garlic, croutons.