Pea soup with smoked meats: 7 best recipes and basic cooking rules
Pea soup with smoked meat will not leave anyone indifferent. Such a dish is very appreciated in Russian cuisine, it always turns out to be nourishing, fragrant and tasty. This soup is international and is known to us from ancient times. Its preparation takes a lot of time, but even a young cook will be able to create it if you carefully read all the nuances and advice.
Features cooking pea soup
The main feature of cooking pea soup is that dry peas must be thoroughly rinsed in cool water. After the water becomes clear, you should leave it to swell for three or four hours, although it is best to soak for the whole night.
This is done so that when boiling it is quickly boiled soft. After the peas swell, you need to rinse it again.It is not necessary to soak green chipped peas, because it, unlike yellow, quickly boils over.
Basic recipes for pea soup with smoked meats
There are several classic recipes for pea soup. But no matter how the components and methods of its preparation change, the main ingredients are always peas and, accordingly, smoked components. But the latter can be committed different - welcome ribs, salami, chicken breast, etc.
Classic Pea Soup with Smoked Meat
Many hostesses are wondering how to cook pea soup with smoked meats (in the photo). This soup is completely uncomplicated in cooking and is usually enjoyed by both adults and children.
For its preparation will need the following ingredients:
- one glass of split peas, best green;
- 300 g smoked pork;
- water - two liters;
- two potatoes;
- one onion;
- one carrot;
- for frying - vegetable oil;
- a pinch of black pepper;
- greens (can be dried);
- a pinch of salt;
Pea soup with smoked products in the classic version involves the following steps.
- Rinse peas, 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.
- Dice smoked meat into medium-sized cubes, add pepper and salt, and then cook for another ten minutes.
- The potato is cut into cubes and added to the pan.
- Put finely chopped onions and carrots in a frying pan and fry until golden brown. Add everything to the pan and cook for about fifteen minutes.
- Mix vegetable oil with salt and finely chopped garlic, white bread should be cut into small cubes, mix with garlic and send to dry in the oven.
- When served, ready-made soup is sprinkled with crackers and herbs.
With smoked ribs
- 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 of potatoes;
- 150 g carrots;
- salt and pepper to taste.
Sort out whole dry peas and remove impurities, rinse thoroughly and leave in water overnight.Set the ribs for one hour. While the smoked pork rib is being cooked, you need to peel and chop the vegetables. Onions, carrots and potatoes are cut into medium cubes.
Pour oil into the pan, put carrots and onions into the pan, fry until golden brown. Once again wash the peas, then drain the water. Add peas to ribs, add some salt and cook for another hour. After the time, add the potatoes and boil for another half hour. Then add the spices and fry and cook for another five minutes.
The soup is ready, when serving, you can add croutons.
Peas are poured into a deep bowl and filled with cold water. At room temperature, it is left overnight. The next day, peas need to rinse well and drain the water, and then shift it to the pan with vegetable broth and cook for an hour.
Potatoes, garlic, sausage and olive oil are added. Boil the potatoes until soft, about fifteen minutes, add salt and pepper. After time, add the spinach and nutmeg and cook for another five minutes.
- 2 liters of vegetable broth;
- chickpeas - chick peas (500 g)
- 3 cloves of garlic, finely chopped;
- 3 pcs. coarsely chopped potatoes;
- 50 g of 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.
- 300 g smoked sausage;
- 1 tbsp. crushed peas;
- 2 potatoes;
- a pair of bay leaves;
- 1 carrot;
- salt to taste;
- three liters of water;
- greens to taste;
- 1 PC. onions.
For the first time, the peas are well washed and soaked in cold water for about three hours. After which it must 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. There is also added potatoes, which need to cut into cubes and cook for five minutes.
Add diced sausage to boiling peas and boil for another five minutes. Carrots and onions finely chop and fry. Add cooked vegetables, pepper and salt, fresh greens and bay leaf to the pan.
With mushrooms and smoked meats
This is a light version of pea soup, but as tasty, fragrant and nourishing as the rest of the dish.
- dry peas - 200 g;
- fresh champignons - 100 g;
- water - 2 liters;
- one onion;
- one carrot;
- 3 pcs. potatoes;
- vegetable oil - 2 tbsp. spoons;
- salt to taste;
- ground pepper to taste.
Rinse peas and leave overnight. Pour clean water and put on fire, cook for one hour. Onions should be cut into half rings, potatoes - diced, carrots - coarsely grated. Mushrooms cut into thin slices, finely chop the greens.
On vegetable oil fry the onion, then add the carrots, fry for seven minutes. Also fry the mushrooms until they let the juice. When the peas are well cooked, add potatoes to the pan and boil for about ten minutes. At the end add the frying, greens, mushrooms, spices, salt and cook for about 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
It is very simple to prepare such a dish; in Holland, this recipe occupies a worthy and honorable place on an everyday or festive table.
- 5 pieces. potatoes;
- 250 g of peas;
- 1 onion;
- 250 g of ham;
- 1 carrot;
- pepper and salt to taste;
- 50 grams of vegetable oil;
- parsley and dill to taste;
- one cube of chicken broth.
The peas are soaked overnight, washed and put on the stove, it is cooked for about forty minutes. Peel vegetables, then cut them into cubes, grate carrots. Potatoes throw stew to the peas for ten minutes. Add spices and salt. Fry carrots and onions until golden brown, add diced ham to the vegetables.
All this is added to the peas, the bouillon cube is also put there. Fresh greens are added at the end.
With smoked bacon
This is another recipe for pea soup with smoked meats, which is not inferior in taste and popularity to other options of the dish.
- 350 grams of peas;
- 70 g butter;
- 170 g smoked bacon;
- 1 onion;
- 1 celery stalk;
- 2 l of broth;
- 1 carrot.
First of all, cooked broth from smoked bacon, then you need to strain it through a sieve, add peas and cook for about half an hour. Heat the vegetable oil, put the diced vegetables. Add 110 g of bacon and fry for about fifteen minutes. Then put everything in cooked broth.
Put ground pepper in the broth, salt and boil for about forty minutes. Separately, fry the rest of the bacon until golden crisp.In butter, fry the bread until golden brown.
After the dish is cooked, you need to beat it with a food processor. Before serving, add fried bacon and croutons with greens to each plate.
There are many variations of this soup with a variety of meats. It is cooked with beef, lamb, pork, as well as with a wide variety of smoked meats. Very tasty comes with the addition of smoked chicken or hunting sausages.
Also useful and nutritious is obtained 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 keep a slim figure.
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 hold the peas in water for a few hours more, then it will quickly melt and turn into mashed pea.
It takes a lot of time to cook pea soup with smoked meat, it takes many hours to soak the ingredients. In order to speed up the process, you can use the slow cooker or pressure cooker.
There is another nuance. Instead of the usual laurel, you can add such a spice as Provencal herbs. Then the dish will have the flavor and aroma of marjoram, mint.
Each recipe in its own way is tasty and healthy. And no matter which one of them you chose, whatever this dish was made with, one thing is clear: neither the old nor the young will not remain indifferent to it. Because not to love this hearty and fragrant soup is simply impossible.