Pea soup with smoked meat

Experienced housewives assure smoked meat goes well with legumes. Pea soup is rich, nutritious and fragrant.

For cooking will require:

peas – 250 g; pork ribs – 500 g; bacon – 300 g; potatoes – 800 g; carrots – 2 pcs. onion – 2 pcs. sunflower oil, foliage leaf, herbs, salt, pepper – to taste.


Experienced housewives recommend giving preference to sharing peas. 3-4 hours before cooking, the product should be poured with cold water and allowed to swell.

Dip the ribs in water, place the fire and cook for an hour. Remove, cool, separate the meat from the bones.

Add the meat and peas to the broth and cook for another half an hour.

Fry the brisket in a dry frying pan, chopped onion and carrot for semi-cooked vegetables. You can add parsley root to the mixture.

Peel the potatoes, cut into cubes, add to broth and cook for a few minutes.

Put the bacon with vegetables in the soup, salt and pepper and cook until the potatoes are ready. Shortly before, the soup is ready to add leaves. Remove the pea soup from the oven, let it brew.

Serve the soup to the table, seasoned with fresh herbs.

Photo: from open sources

cooking recipe soup

Chief editor of the blogJosh.