Pea puree with smoked ribs
Description
The dish is prepared without unnecessary complications. Pea puree is undeservedly forgotten in modern times. Yet our parents used to cook this porridge quite often—with cracklings, sausages, or simply with fried onions. Peas are a very healthy product; let's learn how to cook them deliciously. I suggest you a simple recipe for pea puree with smoked pork ribs. The aroma of the cooking dish is absolutely intoxicating. I hope the taste won't disappoint you either. So, here's the recipe for pea puree with smoked ribs. 1. Soak the peas in cold water overnight. You'll need at least twice as much water as peas. 2. In the morning, rinse the peas well and place them into the pot you'll be cooking in. Pour in fresh water—about two fingers' height above the peas. 3. Cut the ribs into medium-sized pieces and add them to the pot with the peas. 4. Boil the peas and ribs over high heat until boiling. Then reduce the heat, skim off the foam, and add salt. 5. Cover the pot with a lid and let it simmer for about 2 to 2.5 hours. 6. After this time, there should be no liquid remaining above the peas. Remove the pot from the heat, wrap it in a warm blanket, and let it sit for another 30–40 minutes. 7. Peel and wash the onion and carrot. Finely chop the onion and grate the carrot on a fine grater. 8. Sauté the onion and carrot in vegetable oil in a frying pan. 9. Add the sautéed onion and carrot, along with spices, to the puree. Taste for salt, adding more if needed. Mix well, and in about 5 minutes, the dish is ready to serve. The finished dish can now be served at the table.