Pea soup with smoked meats can be prepared for lunch or even dinner. To give it that same flavor, use smoked ribs, smoked sausage, or smokey-flavored sausages. In general, it is believed that the combination of pea taste and bright smoked aroma is one of the most harmonious. Also, for a brighter taste, add spices and herbs - black or allspice will fit perfectly into the overall picture.

Ingredients

• 3 tbsp. l. split peas
• 1-2 potatoes
• 1 onion
• 1 carrot
• 1/5 tsp. salt
• 3 pinches of spices
• 200 g smoked meats
• 1 tbsp. l. vegetable oil
• 2-3 sprigs of fresh herbs

Preparation

1. Prepare all the necessary products - split peas can be washed and soaked in cool water in advance, then they will cook faster. Fill a saucepan with 1.5 liters of water and cook the peas. After the water boils, reduce the heat to low and simmer for at least 1 hour until soft.

2. Peel the carrots with a vegetable peeler and finely chop (grate on a coarse or fine grater). Remove the peel from the onion and chop it finely.

3. Peel the potatoes and cut them into small cubes or cubes, place them in a saucepan with peas.

4. Heat oil for frying in a frying pan - it is better to use refined oil without a strong smell or taste. Place chopped onions and carrots into the pan. Fry the vegetables over low heat, stirring occasionally, for 3-4 minutes, then transfer to the pan.

5. Cut the smoked meats into small cubes or strips - two types of boiled smoked sausage were used for the recipe.

6. Heat the frying pan and transfer the sausage, fry for 3-4 minutes over low heat. Then leave some of the smoked meats for serving the soup, and put the rest in the pan. Add salt, add spices and stir. Cook for 20 minutes or until the peas and potatoes are completely soft.

What could be better for tired household members than tasty, filling, aromatic peas with smoked meats. If you sprinkle it with herbs on top, no one will remain indifferent.

It is most often cooked in winter, when the rich, hot broth makes life not as gloomy as the weather outside the window. But nothing prevents you from cooking it at any time of the year! Delicious peas with smoked meats, the recipe for which is presented below, is known to every housewife.

You can take whole peas (preferred by those who love a healthy lifestyle) or split peas (they will cook faster).

Traditionally, different smoked products are also used:

• Smoked pork
• Smoked pork ribs
• Smoked pork loin
• Smoked bacon

If you don’t have any of this, smoked or hunting sausages. Delicious pea soup with smoked meats has been popular in different countries since ancient times, where recipes have their own specific characteristics. For example, in Italy they add cheese to it, and in Mongolia - tomato juice.

In Russia, the soup is boiled with onions, which are considered a traditional seasoning for peas, and garnished with wheat bread.

Recipe

So, for a three-liter pan of delicious soup we will need:

• Small smoked knuckle 0.6-0.7 kg
• Smoked ribs – half a kilo
• Peas 0.3 kg
• 3 potatoes (or without them)
• 1 medium sized carrot
• 1 onion
• Smoked bacon strips
• Toast
• Greens - for serving

Soak the peas overnight and drain in a colander. Wash the shank and ribs, cut the ribs, cover with cold water and cook for about an hour, also adding whole peeled carrots. After an hour, strain everything, cut the shank into cubes, and remove the bones.

Then add peas to the broth and cook for some more time. It depends on how thick you would like the soup to be. If it’s thicker, cook for an hour and a half. Not very much - an hour is enough.

In a frying pan with a small amount of vegetable oil, saute the chopped onion and add it to the soup. Peel the potatoes, cut them into small cubes and put them there. Boil for about 15 minutes. Add and cook everything together for another 20-30 minutes, until the soup begins to “puff” slightly.

In principle, most of our fellow citizens cook peas with smoked meats something like this.

The most culinaryly advanced people note that in this case it has no right to be called puree soup, since the real dish is brought to perfection with a blender. Special advice for such people: puree the soup with an immersion blender before adding.

Those who like it can eat it this way: many people like it when there are pieces of peas and potatoes in the soup.

When the desired consistency is achieved, chop the greens. Prepare croutons. Fry the bacon strips in a dry frying pan until crisp. Serve the soup by sprinkling with herbs and placing croutons and strips on top.

What are the benefits of peas?

A dried product contains less nutrients than a fresh (frozen) product, and a canned product contains less nutrients than a dried product. Rich pea puree soup with smoked meats, which is quite high in calories, is not recommended for obese and overweight people. And yet, we can say that peas are a healthy product, and especially in soup, in combination with smoked meats.

Peas are a healthy product

In Russia, this legume was valued both as an inexpensive basis for tasty and satisfying dishes, and as the main source of protein during multi-day fasts, which were observed almost universally throughout the centuries of Orthodoxy in our country. During Lent, at any market you could buy from a hawker a favorite delicacy among the people - peas of incredible thickness: they sold them cut into slices.

Indeed, peas are one of the best sources of vegetable protein, for which they are valued by vegetarians and fasting people. The protein from this product is relatively easy to digest. In addition, it contains several essential amino acids, such as tryptophan and lysine.

However, eating peas leads to increased gas formation, which must be taken into account when planning the menu: you probably shouldn’t eat it if you are going to work or, for example, to the theater.

Peas should not be eaten during periods of exacerbation of diseases of the gastrointestinal tract and kidneys.

Making pea soup with smoked chicken and mushrooms

If you want something unusual, please do. Puree pea soup with smoked chicken is very tasty and unusual. In any case, it will certainly allow you to diversify the menu.

• Peas – 0.3 kg
• Smoked chicken breast – 1 piece
• Dry porcini mushrooms - a large handful
• Carrot – 1 pc.
• Onion – 1 pc.
• Ready chicken broth – 3 l
• Roots (parsley, celery) - optional
• Mixed peppers (seasoning) - to taste
• Several pieces of wheat baguette
• Chopped greens - for serving

If there are no porcini mushrooms, you can take 0.3 kg of fresh champignons; It is advisable not to change to canned or frozen - this will greatly affect the taste. Wash dry mushrooms and soak for 30 minutes.

Separate from the bones and boil these bones in the broth for 15 minutes; If desired, you can add chopped roots.
Meanwhile, cut the mushrooms and set them to cook separately. This will take 40 minutes.

Place the pre-soaked peas (for 10-12 hours) in a colander and rinse with cold water. Strain the broth, put peas in it and cook for about 40 minutes. Then add the mushrooms with the strained mushroom broth and continue cooking for another 30 minutes. If you have fresh champignons, put them in the soup, chopped, also at this point.

In the meantime, sauté the chopped onion and grated onion on a fine grater, and put them in the soup to cook. After thirty minutes from adding the mushrooms, puree the soup with a blender. Option: chop only the peas, and only then add mushrooms, onions and carrots to the soup. Be that as it may, you need to boil the soup in puree form for at least 5 minutes, adding a mixture of peppers. Don't overdo it: it shouldn't be too spicy! Some people add another 70 grams of butter.

Place pieces of breast into plates and pour in soup. Lightly grease the baguette pieces with oil and place in the microwave at maximum power for three minutes. You need to let the pieces of baguette dry, determine the time depending on the habits of your microwave. If desired, the bread can be lightly grated with a clove. Serve the soup, and separately toasted baguette and chopped herbs.

The most delicate pureed pea soup is a tasty and healthy dish for your table. It is quite inexpensive, easy to prepare and loved by children and adults. The recipe for pea soup with smoked ham is presented in the video:

To be honest, I was always indifferent to pea soup; for me it was some kind of sad echo of Soviet childhood. As soon as I remember the smell of pea soup, a picture immediately pops up: a kindergarten, an angry teacher and me, crying my eyes out because pea soup AGAIN. But now I understand why I didn’t like him so much. Undercooked floating pea halves, oak potatoes and an incomprehensible broth. How could he create a strong desire to eat it and not leave a drop on the plate?

My attitude towards pea soup would have remained the same if I had not had a husband who couldn’t live without pea soup (and also without pea porridge, but more on that in another recipe).

So I had to master the simple science of making pea soup. And I want to tell you that now this is my favorite soup. Even now I’m writing the recipe, and my stomach is growling. It is very easy to prepare, the ingredients are available in any city or country.

How and from what to prepare pea soup with smoked meats

• For 2.5 liters of water (or broth) we will need:
• Peas - 1 cup,
• Potatoes – 3 pcs.
• Smoked meats (ribs, loin, brisket, hunting sausages, smoked wings) -300 g,
• Onion – 1 piece,

• Carrots – 1 piece,
• Salt to taste
• Ground black pepper to taste,
• White bread for croutons,
• Garlic,
• Sunflower oil

Peas need to be washed and soaked for several hours until they swell. It is believed that in this way flatulence can be avoided. The time depends on the type of pea; for some, four hours is enough.

Pea soup with smoked ribs or chicken - step-by-step recipe with photos

STEP 1: Cook the peas

And now we already have cooked peas. Drain the water in which the peas were soaked. Pour boiling water into the pan and add the swollen peas. As soon as the water boils, reduce the heat and cook for 40-60 minutes without salt. I use whole peas; split peas cook faster.

A little secret: to make the peas boil faster, you can add half a teaspoon of soda.

STEP 2: Smoked Meats

We cut smoked ribs or other smoked meats, such as chicken (you can separate the meat from the bone), but, in my opinion, it’s better with bones. Add the peas to the pan and cook over low heat for 10 minutes. I like to add a little raw smoked sausage for flavor.

STEP 3: Potatoes

Add the diced potatoes and cook until the potatoes are done.

Personally, I don’t cut potatoes into cubes, but add whole potatoes, then at the moment of readiness, I take them out of the broth and puree them and put them back into the soup. Why am I doing this? I noticed that the next day, the potatoes in the soup become “oaky”, no matter how boiled they were on the day the soup was prepared. So I spotted this trick from my grandmother.

In this case, the broth turns out to be more rich. By the way, I love potatoes in all soups.

Sauté carrots and onions in a frying pan. Add the sautéed vegetables to the soup and cook for another 7 minutes. Add salt and pepper to taste.

A little secret: you can add tomato or tomato paste to sautéed vegetables; I do this in the summer. There is a slight piquancy in the soup, a little sourness. But it depends on who likes it.

Cut the bread into cubes and fry until golden brown in a small amount of oil in a frying pan. At the end, add finely chopped garlic to the crackers.

A little secret: don’t be lazy about chopping the garlic by hand, it makes it more flavorful.

STEP 6: Serving

Italian chefs serve the soup by grating a little cheese and herbs into each bowl. Place croutons in a bowl nearby.

• True, I haven’t tried this myself, but a friend makes soup from frozen peas and says it cooks twice as fast;
• if you like a leaner option, you can boil the beef in advance and cook the peas in the same broth;
• Sometimes I add red bell pepper cut into small cubes to the onions and carrots. It also works out pretty well;
• if you don’t have smoked meats on hand, you can use fresh meat and add a teaspoon of liquid smoke at the end;
• croutons can be cooked in the oven, then there will be less oil.

Love legumes, because they are the ones that make us calm and balanced, thanks to the amino acids they contain. Delight your loved ones with delicious dishes. Bon appetit!

Interesting articles

Have you ever tried pea soup with smoked meats? If not, be sure to try it. It turns out thick and rich, so it will definitely appeal to all lovers of such dishes. It organically combines the light taste of smoked meats and the rich aroma of peas. This dish is prepared quite quickly and very simply. For it, you can use any smoked meat to suit your taste - ribs, boiled pork, chicken wings, etc. Smoked pork or chicken have the most pleasant and brightest taste. But it’s up to you to decide what kind of soup you want to get in the end :)

Carefully review the recipe with photos that I post below. Prepare this delicious dish with pleasure and delight your loved ones! I can also offer pea soup lovers a tasty and aromatic one. It has a taste more familiar to each of us. For other dishes to serve as a starter, see the section.

Ingredients:

• smoked meats - 250 g;
• peas - 1 tbsp.;
• potatoes - 3-4 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• vegetable oil - 1 tbsp. l.;
• bay leaf - 1-2 pcs.;
• salt - to taste;
• water - 1.5 l.

Pour the required amount of liquid into a small saucepan.

Cut the smoked meats into pieces and put them in water.

I will use smoked lard. And you can use the smoked products that you have.

Bring to a boil over medium heat. We remove the foam.

Place washed and soaked peas in boiling liquid.

If possible, peas should be soaked for several hours.

Peel the onions and carrots and chop them. Onions - with a knife, and carrots - with a coarse grater.

Fry the onions and carrots in a small amount of vegetable oil until golden brown and soft.

When the peas have boiled for about half an hour, add the roast to the broth.

Peel the potatoes and cut them into pieces. Add to soup.

Add a little salt to the bubbling soup. Here a lot depends on the smoked meats used. If they are salty enough, then the amount of this ingredient should be reduced slightly.

Dip bay leaves into the broth. After cooking, we will remove them so that the soup does not acquire an unnecessary aftertaste.

We bring it to readiness.

I hope you and your loved ones enjoy this recipe!

To serve, pour the soup into bowls or broth bowls. Sprinkle with crackers or croutons.

Bon appetit!

Pea soup is a traditional dish of Russian cuisine and is present in the cookbooks of almost every housewife. Puree pea soup with smoked meats is a thick pea soup with the addition of smoked meats. Smoked products can be: smoked meat, ribs of meat or chicken, smoked sausages or sausage. Bacon gives good flavor.

The main ingredient is, of course, peas. This dish is very nutritious, tasty and healthy. The cooking recipe is quite simple and popular. The satiety of the dish is explained by the high protein content, which is more than in beef. Everyone knows about the benefits of peas. Peas are a source of vegetable protein and carbohydrates, which are rarely combined in one product.

Of all the vegetables, peas contain the most protein. Pea fruits contain a large amount of antioxidants, minerals, calcium and iron. The use of pea dishes in the diet will reduce the risk of cancer, heart disease and will have a beneficial effect on your skin. At any time of the year, pea dishes are the most correct and healthy food.

So let's get started! Instructions for preparing a delicious soup: Cooking time directly affects the thickness of the dish. If you want the soup to be thick, cook longer. If you need the puree soup thinner, reduce the cooking time.

Ingredients:
2.5 liters of water
500 g smoked meat (ribs, bones, pieces of meat)
200 g peas
1 onion
1 carrot
potatoes optional
salt, pepper, spices - to taste

Recipe for pea soup with smoked meats :
The preparatory procedure is soaking the peas, because... it takes a long time to cook. Peas must be soaked in cold water for 6-8 hours. So, the peas are ready and we start cooking. Wash the smoked meats (ribs, bones, pieces of meat) thoroughly and throw them into a pan of boiling water. Add pre-soaked peas to the broth. Cooking time is approximately two hours.

Preparing the overcooking: finely chop the onion, carrots, herbs and fry on vegetable oil until a golden crust appears. Add the “fry” to the boiling broth and simmer for about 10 minutes. Season with seasonings, salt and pepper to your taste. Seasonings are also selected to suit your taste, if hotter - red pepper, if medium hot - black pepper. Chili pepper is especially useful in small quantities. That's all - the soup is ready!

At your discretion, you can turn the puree soup into an ordinary traditional soup; for this you just need to dilute the thick puree with boiled water and boil it once.

You can serve salty croutons or crackers as a side dish. As an option, throw the boiled crackers into the soup just before serving. The taste of smoked meats gives the dish a unique “smoky” smell, and decorating the dish with herbs adds a special elegance.

Bon appetit!