Pea soup with smoked ribs. Video
Thick and aromatic pea soup is a traditional winter dish that can be served on cold autumn evenings. It can be cooked from dried peas and frozen peas, adding celery, carrots, onions, potatoes, and hearty meats such as smoked ribs, sausages, sausages, and bacon.
Pea soup with smoked ribs.
Traditional Dutch Pea Soup Recipe
Prepare pea soup the way it is made in Holland. You will need: – 400 grams of dried peas; – 2 liters of filtered water; – 2 tablespoons of finely ground salt; – 500 grams of smoked ribs; – 250 grams of smoked bacon; – 2 potatoes; – ½ celery root; – 2 stalks of leeks ( only white parts); – 4 tablespoons of chopped parsley; – 1 Dutch smoked sausage; – salt, pepper.
Rinse dried peas under running water. Select dark and damaged peas. Soak peas in 2 liters of filtered water for 10-12 hours. Without draining the water, put the pot with peas on high heat, bring to a boil, reduce heat and cook for about an hour, stirring occasionally. Add smoked ribs and bacon and cook for another hour.
Remove the bacon and ribs from the soup. Purée the peas with a crush. Dice the bacon, remove the ribs, fiber, and put the bacon cubes and meat back into the soup. Rinse the potatoes, peel and cut into cubes. Peel and cut the celery root into small cubes. Cut the leek stalks into rings. Place the potatoes, celery and leeks in the soup, season with salt and pepper and, if the soup is too thick, add some boiled warm water. While stirring, bring soup to a boil, reduce heat, and cook until vegetables are tender. Cut the smoked sausage into slices and fry until golden brown, put in the prepared soup, turn off the heat and serve, pouring into deep portion bowls.
Dutch pea soup served with mustard-topped rye bread
The frozen pea soup will be just as thick and satisfying, but bright green. Take: – 500 grams of smoked pork ribs; – 1 large head of onions; – 6 black peppercorns; – ½ head of fennel; – 1 peeled carrot; – 1 stick of celery; – 1 peeled clove of garlic; – 2 bay leaves; – 2 liters of water; – 50 grams of olive oil; – 100 grams of pork belly; – 800 grams of frozen green peas; – salt and pepper.
Ready-made pea soup can be frozen for up to 3 months
Place ribs, carrots, celery, fennel, peppercorns and bay leaves in a deep soup pot, cover with filtered water and bring to a boil. Skim off the foam, reduce heat to medium and cook, skimming as the foam forms, for about an hour and a half. Remove the pan from heat and strain the broth.
Heat the oil in a frying pan and fry the diced brisket, add the garlic and fry until it has a characteristic smell. Remove the meat from the ribs. Place sautéed bacon and garlic, strained meat, and frozen peas in strained broth. Bring to a boil and serve. If you wish, you can not remove the meat from the ribs, but put them whole in the finished soup.