Pea Soup with Smoked Ribs and Bacon
⏳ Time
1 hour 15 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
Pea soup made with smoked ribs and bacon
Ingredients
- Water - 2 qt
- Pea shoots - 10.6 oz
- Smoked pork knuckle - 24.7 oz
- Salted pork belly - 3.5 oz
- Potato - 5 pieces
- Carrot - 1 piece
- Onion - 1 piece
- Tomatoes - 1 piece
- Parsley - 1 bunch
- Ground Dried Garlic - to taste
- Chopped Green Onions - 1 tablespoon
- Croutons - 1.8 oz
Step by Step guide
Step 1
Rinse the peas and soak them in cold water for 7-8 hours (preferably overnight).
Step 2
Cut the ribs into pieces, place them in a pot, and boil for 30 minutes until the meat starts to separate from the bones. For a richer broth, you can cook the meat a bit longer.
Step 3
Strain the broth and set the meat aside.
Step 4
Add the peas to the broth and cook for 15–20 minutes.
Step 5
Add the diced potatoes and cook for another 20 minutes.
Step 6
Meanwhile, finely chop the onion, grate the carrot, and sauté them for 4 minutes. Then, simmer everything for 8 minutes. Add the finely chopped peeled tomato.
Step 7
Add the sauté to the broth and cook for another 10 minutes.
Step 8
After 3–5 minutes, add the chopped bacon, garlic, dill, salt, and pepper to taste.
Step 9
Remove from heat, add the pork ribs to the soup, and garnish with parsley. Let it steep for 15 minutes and serve with croutons.
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