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Pea soup with smoked beef ribs

0
418
Kitchen Russian
Calorie content 39.4 kcal
Portions 4 port.
Cooking time 120 minutes
Proteins * 1.8 gr.
Fats * 3.1 gr.
Carbohydrates* 5.3 gr.
* per 100 gr. product
Pea soup with smoked beef ribs
Content

Pea soup is best cooked from split peas, it boils well and the soup with it turns out to be close in consistency to mashed potatoes. The basis for the pea soup in this recipe will be smoked beef ribs.

Ingredients

Cooking process

step 1 out of 7
Cut the smoked ribs into smaller pieces, transfer them to a saucepan and cover with water. Bring the broth to a boil.
step 2 out of 7
Then add the peeled onions, bay leaves and peppercorns to the pan, cook over medium heat for 30 minutes.
step 3 out of 7
Remove the ribs from the broth, separate the meat from the bones and chop it.
step 4 out of 7
Rinse the peas several times with water. Then boil separately until soft.
step 5 out of 7
Add diced potatoes, meat and peas to the broth. Boil the soup until the potatoes are cooked for 10-15 minutes.
step 6 out of 7
Peel the carrots, grate on a coarse grater, fry in vegetable oil until tender.
step 7 out of 7
Add the fried carrots and tomato paste to the soup and cook for another 5 minutes. Then add salt to taste, dried basil and minced garlic, cover the pot with a lid and let the soup sit for 10 minutes. Serve pea soup with croutons or fresh bread.

Bon Appetit!

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