Peas with smoked ribs
Description
Perfect for lunch. When serving, the soup can be garnished with a sprig of fresh herbs or served with a handful of croutons.
Instructions
- 1
Step 1
To ensure the peas in the soup are not hard, we need to soak them in cold water overnight.
- 2
Step 2
The next morning, we get up, take smoked pork ribs for the soup, and separate them into individual bones.
- 3
Step 3
Now take a frying pan, preferably with a thick bottom so the vegetables don't burn, pour some vegetable oil into it, and add the onion. Fry until it turns golden brown, then add the carrots cut into small strips, and mix everything together.
- 4
Step 4
Now place the ribs into the pan and simmer for about 5 minutes. Then mix everything and simmer again under a closed lid for another 10 minutes. After 10 minutes have passed, pour 200 ml of water into the pan, cover with a lid, and simmer for another 20 minutes.
- 5
Step 5
Remove the ribs from the skillet and set them aside. Meanwhile, add the peas to the skillet with the onion and carrots, stir, cover with a lid, and simmer over medium heat for 10 minutes.
- 6
Step 6
While the peas are simmering, we need to separate the meat from the bones, chop it, and set it aside again. Pour another 1.5–2 liters of water into the frying pan (I used a deep pan, almost like a cauldron; you can use a regular pot, but transfer all the contents from the pan into it) and bring to a boil. Then add the meat, finely chopped potatoes, bay leaf, and pepper to the pot, cover with a lid, and cook for another 40 minutes.