It turns out to be very filling and rich
Sit more comfortably and write down – I will reveal the secrets of my signature pea soup. You know, over the years that I have been a householder, I have understood one truth: there is nothing better for home comfort than the aroma of rich pea soup that spreads throughout the house. It’s not just food, it’s a home atmosphere — you’re at home, warm, safe, full and happy.
Many people are afraid of cooking pea soup, saying that the peas do not boil or that the dish turns out to be “heavy”. But listen to an experienced cook: if you approach the matter with heart and know a few tricks, this soup will become your crowning glory. I have been making it for thirty years, and believe me, my recipe has been tested by time, children and even picky girlfriends.
I will say right away: soup is a leisurely affair. If you want a treat, set aside about an hour. Of course, there are forty minutes of active work here, and the rest of the time the soup will quietly bubble on the stove while you can drink tea.
Regarding satiety. The caloric value of this soup on smoked ribs is approximately 180–220 kcal per 100 grams. This is a real energy boost, after which you won’t want to snack until dinner.
Ingredients for a large pot (I don’t have others in the kitchen, because the family is big):
I always prepare a large portion of 3 liters of water, because this soup becomes even tastier the second day when it “infuses”.
- Shulled peas: 300 g (I like yellow, it gives a nice color).
- Smoked ribs: 1 kg. Girls, do not skimp on meat! It is the ribs that give the same “smoky” note. If you want a lighter option, take 500 g of chicken fillet, but then add some smoked paprika.
- Smoked sausages or hunting sausages: 2-3 pieces for texture.
- Potatoes: 3 medium tubers.
- Carrot: 1 large and juicy.
- Onion: 1 pc.
- Vegetable oil: 30 grams for frying.
- Salt, freshly ground pepper, bay leaf: to the eye. Honestly, I don’t regret all this, because I like to spice it up.
- Greens: dill and parsley – the more, the better.
The preparation is as follows:
The first secret: the peas must be washed well until the water becomes clear. I usually soak it in cold water for at least an hour while I do other things. If the peas are stubborn, add a pinch of soda when soaking, but then be sure to rinse again.
We put a pan with 3 liters of water on the fire. When it boils, throw in the peas and our ribs. This is the most responsible stage. We cook them together for about 35 minutes. You will hear the peas start to “pop” and become soft. If you like pureed soup, cook longer until the peas are completely disintegrated.
Take the ribs out on a plate, let them cool a little. We send potatoes, cut into cubes, into the pan. While it is cooking (15-20 minutes), we fry. Finely chop the onion, grate the carrot on a medium grater. Fry them in oil until a gentle golden color. At the very end, I add sliced sausages to the vegetables – let them also release their fat and aroma into the pan.
Remove the meat from the ribs, cut into pieces. Return it to the pot along with the roast and sausages. Now let everything come together under the lid for another 10-15 minutes on low heat. At the end, we throw greens and a bay leaf.
Important tips
Add salt at the very end! If you salt the peas at the beginning, they will cook forever and remain hard.
If the soup seems too runny, mash a couple of boiled potatoes right in the pot with a pestle. This will add density.
This soup is great because it can be kept in the fridge for 3-4 days. Just remember that it thickens over time, because the peas absorb moisture. When heating, you can add boiling water and salt. If you heat it in a saucepan, mix it well first, because the peas that have stuck to the bottom can burn.
Since I cook this soup several times a month, I often experiment. Try adding some chopped celery to the roast – it will add freshness. Also, this soup tastes amazing if, when serving, you throw a spoonful of thick sour cream or a little grated hard cheese into the plate, which will start to melt in the hot broth.
My family always eats pea soup with croutons. I make them like this: I take white bread or a loaf, cut it into small cubes. I heat a little oil in a pan with a crushed clove of garlic (then I throw the garlic away, it’s only for the smell). I pour out the bread, sprinkle with dried dill and a pinch of salt. Fry, stirring constantly, until golden brown.
Try cooking them in the oven: spread the bread cubes on a baking sheet, sprinkle with oil and bake at 180°C for about 10 minutes. They come out less fatty, but incredibly crispy.
For myself, I separately make croutons from “Ukrainian” bread, it is called “black” in our house. I buy it sliced, because I don’t like to cut bread and then remove lids all over the kitchen. I usually cut two slices of black bread and fry them until golden. But I fry more, because I like these crackers with black sweet tea.