When it's frosty and cold outside it's especially nice to enjoy a hearty, aromatic and unusually tasty hot meal. Ideally suitable for this purpose pea soup with smoked products, cooked with his own hand from simple and budget products.
How to cook pea soup with smoked meat?
The technology for creating an appetizing dish is so simple that it will not cause difficulties even for beginners and cooks without experience.
- Peas for soup soak for several hours in a large volume of water, then again thoroughly washed.
- As a component determining the taste of the dish, you can use smoked meat products: ribs, brisket, bacon, wings, chicken, balyks, sausages and even smoked cheese or fish.
- Depending on the recipe, smoked products are cooked with croup or added to the soup at the final stage of its preparation together with vegetable frying.
- Pea soup with smoked meat is aromatic in itself and does not require the addition of a large amount of spices. Successfully and favorably emphasize the taste of hot bay leaf and pepper if desired.
How to cook pea soup with smoked ribs?
Pea soup with smoked meat, a recipe often performed with pork or beef ribs. An additional flavor will give the dish a roast and added to the pan at the end of boiling a brisket. In addition to carrots can be added to the hot white roots: parsley, parsnip celery, frying them with the basic frying.
Ingredients:
- smoked ribs - 600 g;
- brisket - 300 g;
- peas - 250-300 g;
- onions and carrots - 150 g;
- potatoes - 750 g;
- oil - 3 tbsp. spoons;
- salt, pepper, laurel, greens.
Preparation
- Soak the peas for several hours or at night.
- Fill the ribs with water, cook for 1-1.5 hours, remove from the broth.
- Separate the flesh from the bones, cut, return to the pan.
- Add peas, cook for 30 minutes.
- They put potatoes, fry from vegetables, fried bacon.
- Season to taste pea soup with smoked products, cook for 15-20 minutes, served with greens.
Pea soup with smoked sausage
A simple pea soup with smoked products can be cooked without pre-cooking the broth, using as a meat component hunting sausages. Even in a laconic performance, the dish works incredibly fragrant and tasty. It is important to choose quality sausages and the result will surpass all expectations.
Ingredients:
- smoked sausages - 300 g;
- peas - 2 cups;
- onions and carrots - 200 g;
- potatoes - 700 g;
- oil - 4 tbsp. spoons;
- salt, pepper, laurel, greens.
Preparation
- The soaked peas are poured with water and boiled for 1 hour.
- Add the potatoes, cook for 10 minutes.
- Lay the fry of onions and carrots and sliced fried in oil sausages.
- Season hot, cook for 10 minutes.
- Serve pea soup with smoked sausages with fresh herbs.
How to cook pea soup with smoked wings?
No less tasty and easy to prepare pea soup with smoked wings. Extra piquancy and fragrance hot will give a garlic clove, if you add it a couple of minutes before the end of cooking. Wings before laying are cut at the joint and rid of the unnecessary thin thin phalanx.
Ingredients:
- smoked wings - 4-5 pieces;
- peas - 1,5-2 cups;
- onions and carrots - 200 g;
- potatoes - 700 g;
- oil - 3 tbsp. spoons;
- garlic - 1 tooth;
- salt, pepper, laurel, greens.
Preparation
- Soak, wash and cook peas.
- After an hour, add potatoes, fried onions with carrots and wings.
- Season to taste and cook for 15-20 minutes.
- Add the garlic, warm the pea soup with smoked meat for a couple of minutes, serve with greens.
Pea soup with smoked bacon
If the availability of products allows, you can cook for lunch a pea soup with smoked bacon or brisket. The stunning aroma of the dish will not leave anyone indifferent, and an amazing rich taste will amaze any, even fastidious eater. Serve hot with bread crumbs, which are easy to cook with your own hands.
Ingredients:
- smoked bacon-300 g;
- peas - 300 g;
- onions and carrots - 200 g;
- potatoes - 600 g;
- oil - 3 tbsp. spoons;
- bread - 4-6 slices;
- salt, pepper, bay leaves, greens.
Preparation
- Soak and boil for 40 minutes peas.
- Lay the potatoes, cook for 10 minutes.
- Fry the chopped breast to a crispy crust, add to the soup.
- There, too, roasted onions and carrots, laurel, salt, pepper.
- Tired hot 5 minutes, let it brew under the lid.
- Fry the diced bread on an oiled frying pan until it blushes, season to taste.
- When serving, complement the pea delicious soup with smoked products in a bowl of greens and croutons.
Pea soup with smoked ham - recipe
The most pleasant impression is made by a thick pea soup with smoked products, prepared according to the following recipe. Used as a base product, the smoked pork knuckle gives the hot special flavorful flavor and incredible aroma. The dish is nutritious, nutritious and especially will please the male audience.
Ingredients:
- smoked shank - 1 pc .;
- peas - 400 g;
- onions and carrots - 2 pcs .;
- potatoes - 0.5 kg;
- oil - 3 tbsp. spoons;
- salt, bay leaves, greens.
Preparation
- Fill the wheel with water and set to cook for 1.5-2 hours.
- Extract the meat from the broth, remove the bone, cut, fry.
- Boil the soaked peas.
- Add the potatoes, boil for 10 minutes.
- Lay meat, fry from onions and carrots, throw laurel, salt, hot for 5 minutes
- Serve pea soup with smoked shank, seasoning with herbs.
Pea soup with smoked chicken breast
Another version of the surprising combination of peas with smoked products, presented below, is suitable for those who have a smoked chicken breast in the refrigerator. Meat can simply be cut or optionally fried for a more intense taste and aroma of hot.
Ingredients:
- smoked breast - 250 g;
- peas - 200 g;
- onions and carrots - 1 pc .;
- potatoes - 0.5 kg;
- oil - 4 tbsp. spoons;
- salt, laurel, greens.
Preparation
- They put peas in the water.
- After 40 minutes, add potatoes, cook for 10 minutes.
- They put chicken, carvery and onions, season the dish.
- After another 10 minutes of cooking, pea soup with a smoked breast is served, adding fresh greens to it in the dish.
Pea soup with beef and smoked products
If you want to cook a hearty hot on a meat broth , but with an amazing smell of smoked products, the following recipe is suitable for the implementation of the idea in the best possible way. As a base product, you can use pork on a bone, a fragrant beef brisket or ribs, and from smoked ingredients add sausage, bacon, loin.
Ingredients:
- beef - 600 g;
- smoked products - 100 g;
- peas - 250 g;
- onions and carrots - 1 pc .;
- potatoes - 400 g;
- oil - 4 tbsp. spoons;
- salt, laurel, pepper, herbs.
Preparation
- Pour beef water and cook 1-1.5 hours.
- Clean with the presence of bone, cut the flesh into pieces, broth filter.
- Put peas in a liquid base, cook for an hour.
- Add the potatoes, meat, cook for 10 minutes.
- Next lay the frying of vegetables, fried smoked meat, seasoning.
- After 10 minutes of boiling, pea soup with meat and smoked products is served, supplemented with greens.
Pea soup with smoked cheese
Extraordinary to taste is a cooked pea soup with smoked meats and cheese. Thanks to the latter, the hot gets delicate creamy notes, additional saturation and a pleasant delicate aroma. At will, the rich dish can be flavored with turmeric and ground coriander.
Ingredients:
- smoked sausage, brisket - 100 g;
- sausage smoked cheese -100 g;
- peas - 250 g;
- onions and carrots - 1 pc .;
- potatoes - 500 g;
- oil - 4 tbsp. spoons;
- salt, laurel, spices, herbs.
Preparation
- Pour peas with clean water and cook until soft.
- Lay potatoes, fried vegetables and smoked meat, cook for 15 minutes.
- Season the dish, drop the sliced cheese and cook until the latter melts.
- Serve pea soup with cheese and smoked ham with greens.
Pea soup with chickpeas and smoked meat
The following recipe for a delicious pea soup with smoked products suggests the use of Turkish chickpeas, which somewhat diversifies the taste of the prepared dish. You can cook hot on meat broth from pork, beef, adding smoked products at the end of cooking or by replacing meat in the first stage with smoked ribs.
Ingredients:
- meat or smoked ribs - 500 g;
- brisket -100 g;
- chickpea - 250 g;
- onions and carrots - 1 pc .;
- potatoes - 550 g;
- oil - 3-4 tbsp. spoons;
- salt, laurel.
Preparation
- Boil meat or ribs 1-1.5 hours, remove from the broth, remove the bones, cut the flesh.
- Put in the broth soaked chickpeas, cook for about an hour or until soft.
- Add the potatoes, and after 10 minutes, introduce roasted vegetables and brisket.
- Give hot boil for 5 minutes and remove from heat.
Pea soup with smoked meat
Pleasant in texture, gentle and at the same time saturated pea cream soup with smoked products will be obtained if prepared according to the recipe presented below. Bacon can be replaced with smoked hunting sausages, finely chopping them before roasting. Serve this hot with crispy croutons and a spoonful of sour cream.
Ingredients:
- smoked ribs - 300 g;
- smoked bacon - 200 g;
- peas - 250 g;
- onions and carrots - 1 pc .;
- potatoes - 2 pieces;
- oil - 1 tbsp. a spoon;
- water - 1 l;
- salt, pepper, laurel, sour cream, crackers.
Preparation
- Pour ribs and peas with water, cook for 1-1.5 hours.
- Remove the ribs, separate from the bone, cut.
- To the peas add potatoes and fry from vegetables, cook for 15 minutes, blur.
- They put in the soup meat, fried bacon, season to taste, warm for 5 minutes.
Pea soup with smoked fish
Delicious pea soup with smoked products, cooked with the following recommendations, will please fans of fish dishes. Prepared hot from green peas with the addition of smoked trout or salmon, which before adding to the pan is allowed in cream to get the most delicate aroma and taste.
Ingredients:
- smoked salmon - 150 g;
- green peas - 400 g;
- onion - 1 piece;
- cream - 100 ml;
- oil - 1 tbsp. a spoon;
- water or fish broth - 1.2 liters;
- salt, pepper, herbs.
Preparation
- Peas are soaked, pawned in fish broth and boiled until soft.
- Fry onion in oil, add chopped fish, warm, pour all the cream.
- After boiling, shift the frying pan with the salmon to the peas.
- Season the soup, heat for several minutes, remove from heat.
Pea soup with smoked products in a multivark
Pea soup with smoked ribs is cooked in the multivariate. The composition can be supplemented with other smoked foods, adding them to the bowl immediately together with the rest of the ingredients. When using a pressure cooker, pre-soaking is not required, peas need to be soaked for a conventional device.
Ingredients:
- smoked ribs - 400 g;
- hunting sausages - 200 g;
- peas - 250 g;
- onions and carrots - 200 g;
- water - 3,5-4 l;
- salt, pepper, herbs.
Preparation
- In the bowl, ribs, crushed sausages, peas and chopped vegetables are laid.
- Fill all with water, include "Quenching" for 1.5 hours.
- Season soup, extend the program for 30 minutes.