Pea soup puree with smoked ribs. Soup with smoked ribs

Peas, previously well washed under running water, put in a saucepan. Cut the ribs into pieces and also put in a saucepan.

Pour peas and smoked meats cold water and send to the fire.

When the water boils, reduce the heat to a minimum and cook the peas with smoked meats for 35 minutes.

Peel potatoes, carrots and onions. Cut potatoes into medium cubes.

When the peas are almost ready, put the chopped potatoes into the pot with the soup and cook over low heat for 10-15 minutes.

On vegetable oil fry, stirring, until golden brown, finely chopped onion, then add carrots, grated on a fine grater.

Fry carrots and onions for 5 minutes, stirring occasionally.

When the potatoes in the soup become soft, add the sautéed vegetables to pea soup With smoked ribs and cook for 5-7 minutes.

Then remove the ribs from the soup and set aside. Carefully pour the soup into the bowl of a blender and blend with an immersion blender until pureed. I did this in several passes.

Pour the pea soup puree into the pan, add the smoked ribs.

Put the pot on the fire, add salt and spices to taste, bring the soup to a boil and remove from heat.

Delicious and hearty pea soup-puree pour into plates and serve. Add when serving rack of pork ribs in every plate.

Bon appetit!

Pea soup puree- a great alternative to the usual first courses. It's not just about the most delicate texture and appetizing presentation: legumes are rich in high content vegetable protein, perfectly combined with meat and vegetables, which helps to prepare both light lean option, and serve nutritious and rich hot on the table.

How to cook pea soup puree?

Pea soup is simple, but time-consuming to prepare. This is due to the soaking of legumes, in which the peas are poured with water and left for 5 hours. After that, boil for about an hour, add fried vegetables, season and puree. The consistency of the soup is adjusted with water, broth or cream. Serve garnished with crackers or herbs.

Pea soup puree will turn out much more tender and tastier if you soak the beans in water for a couple of hours. Without pre-soaking, peas will have to be boiled for 3 hours.
After soaking, the peas must be washed under running water, poured with fresh water and, only then, put on fire.
Especially hearty is soup cooked in meat broth, for which chicken, beef or smoked meats are perfect. The latter will add piquancy and spicy aroma.

Pea soup puree - a classic recipe

Pea soup puree - a recipe with a wealth of cooking variations. All of them are based on classic recipe, consisting of available components: peas, carrots, onions and spices, and easy way cooking. In the process of cooking, you need to boil the legumes until soft, add the fried onions and carrots, puree, and serve with crackers.

Ingredients:

dry peas - 300 g;
water - 1.5 l;
carrots - 1 pc.;
onion - 1 pc.;
oil - 60 ml;
celery root - 30 g;
coriander - 5 g;
piece of loaf - 3 pcs.

Cooking

Pour the soaked peas with water, put the parsley root and cook for 2 hours.
Fry onions and carrots.
10 minutes before the end of cooking, put the roast in the soup.
Puree the finished dish.
Cut the banana into cubes and fry.
pea classic cream soup serve with crackers.

Pea soup puree with smoked meats

Pea soup with smoked ribs is a popular cooking method. Long-term joint cooking of peas and ribs helps the legumes to soak in the aromas of smoked meats and acquire expressiveness. The dish comes out tasty, fragrant and financially beneficial, because 200 g of ribs is enough for a rich broth and a rich meat taste.

Ingredients:

peas - 250 g;
smoked ribs - 200 g;
water - 2 l;
onions - 2 pcs.;
carrots - 1 pc.;
garlic clove - 3 pcs.;
potatoes - 2 pcs.;
oil - 40 ml.

Cooking

Boil swollen peas and ribs for 1.5 hours.
30 minutes before cooking, put the potatoes.
After 15 minutes, browned onions, garlic and carrots.
Remove the ribs, cut off the meat, and chop the soup with a blender.
Serve creamed pea soup with smoked meats.

Pea soup with chicken

Pea - the perfect dish For diet food. Low-calorie peas and fillets saturate the soup with vegetable and animal protein, and beans also with fiber, and from that, they nourish with benefit and block the feeling of hunger for a long time. Easy chicken bouillon It will lighten the soup and keep you warm on cold days.

Ingredients:

peas -200 g;
chicken breast - 250 g;
carrots - 1 pc.;
onion - 1 pc.;
water - 2 l;
parsley root - 30 g.

Cooking

Boil the soaked peas and parsley root for 45 minutes.
After 20 minutes put chicken breast, onions and carrots.
At the end of cooking, remove the breast and cut, and puree the vegetables.
Serve the soup with chicken pieces.

Pea and Potato Soup

Experienced chefs can turn even homemade pea and potato soup into savory dish. Considering that an excellent puree is obtained from each component separately, it is very simple to do this, you just need to boil both products until soft and beat, and palatability and correct with ginger, nuts and yogurt.

Ingredients:

peas - 150 g;
potatoes - 3 pcs.;
ginger - 1/4 pc.;
onion - 1 pc.;
yogurt - 40 ml;
water - 1.5 l;
oil - 20 ml;
almonds - 50 g.

Cooking

Boil the soaked peas for 30 minutes.
Add potatoes and fried onions and ginger.
Add almonds and simmer for 15 minutes.
Shake and serve with yogurt.

Creamy Pea Soup

Pea Soup - a recipe that allows you to cook both rich and less high-calorie meals. Classics of the genre - peas with cream. Milk product makes the texture of the soup smooth and creamy, leaves a pleasant creamy aftertaste and adds nutrition. It is appropriate to serve such a hot dish with crispy croutons and grated cheese.

Ingredients:

peas - 200 g;
cream 20% - 200 ml;
carrots - 1 pc.;
water - 1.5 l;
cheese - 70 g;
oil - 60 ml;
French baguette slices - 4 pcs.

Cooking

Pour the soaked peas with water and boil for 30 minutes.
Fry the carrots, transfer to the peas and cook for 5 minutes.
Whisk the soup and season with cream.
Toast the baguette slices and grate the cheese.
Put a slice of baguette on a plate, garnish with cheese and serve pea soup with croutons to the table.

Pea soup with bacon

Many housewives cook delicious pea soup puree not from smoked ribs, but with bacon. With it, the soup also acquires a light smoky flavor, and the ruddy slices on the plate look extremely appetizing. Another plus is that the dish is also easier to prepare, since the bacon reveals its taste in a short two-minute fry.

Ingredients:

peas - 250 g;
bacon - 200 g;
potatoes - 3 pcs.;
garlic clove - 3 pcs.;
carrots - 1 pc.;
water - 2 l.

Cooking

Pour the swollen peas with water and boil for 30 minutes.
Divide the bacon in half.
Dip one part together with carrots and garlic, and fry the other separately for serving.
Add potatoes to the soup, after 10 minutes - vegetables and bacon.
Hold for 2 minutes on fire and puree.
Serve the pea soup with bacon slices.

Pea soup with mushrooms

Vegetarian pea soup puree is a godsend for people who want to make the most of it. In pursuit of this goal, many want the dish to please not only with vitamins, but also with taste and aroma. The latter can be ensured by adding mushrooms to the soup - forest or ordinary champignons - everyone decides for himself.

Ingredients:

peas - 250 g;
champignons - 150 g;
potatoes - 2 pcs.;
onion - 1 pc.;
water - 2 l;
oil - 60 ml.

Cooking

Boil the soaked peas in 2 liters of water for 30 minutes.
Add potatoes and simmer 10 more.
Put the fried onion and mushrooms in the soup.
Puree after 5 minutes and serve.

Green pea puree soup is a great opportunity to serve a quick, tender and bright hot dish to the table. The secret of texture and taste lies in the variety of the legume itself. Green split peas "Oregon" and without soaking are cooked in half an hour, and when prepared, it becomes soft in 15 minutes. To preserve the bright green color, no colored vegetables are added to the soup.

Ingredients:

green split peas - 350 g;
water - 2.5 l;
oil - 40 ml;
onions - 2 pcs.;
cream - 120 ml;
salt - 15 g.

Cooking

soak green peas for 2 hours.
After that, boil for 15 minutes.
Add fried onion.
Sweat for 5 minutes, beat and season with warm cream.

Those who want to add flavor to the preparation of pea puree soup can cook it from chickpeas. Chickpeas are a symbol of oriental cooking, have high nutritional qualities and a low price. Traditionally, chickpeas are combined with spices, spices and tomatoes, but not with meat products and broths. As the basis of chickpea soup, it is better to take the broth.

Ingredients:

chickpeas - 100 g;
water - 1 l;
tomato - 2 pcs.;
onions - 3 pcs.;
oil - 20 ml;
cilantro seeds - 10 g;
garlic clove - 4 pcs.;
cream - 250 ml.

Cooking

Soak chickpeas in a liter of water for 8 hours.
Saute onion and garlic with cilantro seeds.
Add tomatoes and simmer for 3 minutes.
Combine with chickpeas and cook for 50 minutes.
Whisk with a blender.
Drizzle cream over Turkish Pea Soup.

Creamy pea soup with curry is an occasion to get acquainted with Indian cuisine. For cooking, you will not need overseas ingredients - a pinch of curry will add spices and brightness, and will bring a special flavor. You should not be puzzled by the choice of peas: the dish can be cooked from any crushed one, but it is better to use chicken broth as a liquid base.

Ingredients:

peas - 350 g;
chicken broth - 2.2 l;
garlic clove - 5 pcs.;
curry - 20 g;
onions - 4 pcs.;
oil - 40 g.

Cooking

Place oil, onion and garlic in a saucepan and simmer for 3 minutes.
Add peas, curry and broth.
Simmer the soup for 50 minutes, beat and pour into bowls.

Many housewives prefer to cook. It’s hard to disagree with this, because the dish turns out no worse, and surpasses the hot one with smoked meats or poultry. Do not be wiser with the choice of components: a couple of spoons tomato sauce add hot density and harmoniously shade the sweetness of the vegetable mixture with sourness.

Ingredients:

peas - 150 g;
water - 450 ml;
potatoes - 1 pc.;
carrots - 1 pc.;
onion - 1 pc.;
oil - 80 ml;
tomato sauce - 60 g.

Cooking

Cover the peas with water and boil for 2 hours.
Add potato cubes.
After 10 minutes, sauté from onions, carrots and tomato paste.
Sweat for 10 minutes and grind with a blender.

Pea soup puree in a slow cooker

Guaranteed quality meals for the whole family. The modern unit will protect the peas from burning, brown the brisket and exchange their aromas during the two-hour "Stew" mode. Thanks to this, the soup will acquire fragrantness and richness, which is especially important in winter.

Ingredients:

Peas have been known since time immemorial. It was grown in Ethiopia and South Arabia, India and Tibet, areas bordering the Mediterranean Sea. Later, they learned about him in Russia, Asia, and then in European countries.

Pea dishes are very popular during Lent. It is prepared from pea porridge, fillings for pies, pancakes, cutlets. But the most famous and popular dish is pea soup.

Even those fastidious people who do not like soup in principle cannot refuse a portion of fragrant pea soup, especially with smoked ribs or with the addition of sausage, bacon and other smoked meats.

It just seems that pea soup is easy to cook. But precisely because of the inaccurate implementation of the recommendations of the chefs, as a result, the taste of the soup turns out to be far from ideal. How to cook delicious pea soup?

Subtleties of cooking

Puree soup is a dish that has a homogeneous pasty consistency. The color of the soup should match the color of the vegetables added to it during cooking. It can be: onions, carrots, green pea, paprika, potatoes.

Preparing Peas for Boiling

When choosing peas, pay attention to the date of its packaging. The more time has passed since its collection, the longer it will cook. Small, split, shelled peas will become soft faster than large, overripe, very dry ones.

To make the peas cook faster, soak them for several hours in cold water. It is not recommended to use for this purpose. hot water, since the peas can turn sour. Especially if you leave it in such water for 8-10 hours. Even if you do not feel the deterioration of the smell, then when cooking it will definitely show itself.

Pea soup cooking

When cooking soup with smoked meats, consider the cooking time for peas and meat products.

The ribs, so that they become soft and have time to give up their flavor, are boiled for about an hour. If they do not have fragmented bones in the chopped places, then the peas can be cooked simultaneously with them.

If in doubt about the quality of the bones, boil them separately, strain the broth through a sieve or gauze and boil the soup on it, adding the meat removed from the bones at the end of cooking.

The cooking time of peas also depends on its quality and pre-soaking.

In order for the puree soup to turn out with a rich taste, the peas need to be cooked until completely soft.

Add salt only at the very end of cooking, otherwise the peas will be tough for a very long time.

Put the vegetables in when the peas are half cooked. They can be pre-fried in a pan with oil or added, finely chopped, fresh.

When both peas and vegetables are completely soft, chop them with an immersion blender or rub through a sieve.

To do this, put the pot of soup on the edge of the stove and wait for the peas and vegetables to settle to the bottom. Then pour the broth into another saucepan, and turn the thick into a puree.

Some housewives, trying to speed up the cooking of peas, add baking soda. Legumes really become softer faster, but at the same time they lose most of the vitamins and nutrients.

Put meat products in ready-made soup-puree. If you need to fry them, do it separately from onions and carrots, after cutting them into small cubes or cubes. As a result, the dish will look more appetizing.

And now - the recipes.

Pea soup with smoked ribs

Ingredients:

peas - 300 g;
smoked ribs - 500 g;
carrots - 1 pc.;
leek - 1 pc.;
celery root and parsley - 1 pc.;
Bay leaf- 2 pcs.;
peppercorns - 10 pcs.;
flour - 1 tbsp. l.;
water - 1.5–2 l;
butter - 30 g;
salt.

Cooking method

Wash the peas, soak in cold water for several hours (usually the soaking time is indicated on the package).
Wash the smoked ribs, put them in a saucepan, cover with cold water and put on fire. Boil until soft. Remove the ribs from the pan and strain the broth to get rid of any small bones.
Separate the meat from the bones, cut into small pieces. So that it does not dry out, pour a small amount of broth.
Put the swollen peas, chopped carrots, onions, roots, as well as peppers and bay leaves into a saucepan with broth. Bring to a boil. Cook until the peas are completely cooked through. Turn off the fire.
Carefully drain the liquid, and chop the vegetables and peas with an immersion blender. Combine again with broth, salt.
Spasser flour in butter, dilute with broth, strain through a strainer. While stirring, pour the flour mash into the soup. Bring to a boil, but do not boil.
Serve with croutons.

Pea soup with smoked sausages

Ingredients:

shelled peas - 250 g;
smoked hunting sausages - 200 g;
small carrots - 1 pc.;
onions - 1 pc.;
parsley root - 1 pc.;
flour - 4 tsp;
red ground pepper- taste;
butter - 50 g;
salt;
broth - 1.8–2 liters.

Cooking method

Rinse the peas and then soak for several hours in cold water.
Dip in cold unsalted broth. Put on the stove, quickly bring to a boil, skimming off the foam that appears. Reduce the heat and cook the peas at a moderate boil until soft. Salt.
Spasser on oil finely chopped onion and grated carrots on a medium grater.
Put prepared vegetables and chopped parsley root into the broth with peas. Cook at a low boil until the vegetables are soft. Remove from stove.
When the contents of the pot settle to the bottom, carefully pour the broth into another bowl, and chop the vegetables with an immersion blender until pureed. Combine again with broth.
Dilute the flour with a small amount of warm broth, add to the soup while stirring. Bring to a boil, but do not boil. Add crushed red pepper to taste.
Cut the sausages into small cubes, fry for butter.
Pour soup into a bowl. Put a spoonful of fried sausages. Sprinkle with herbs.

Pea soup puree with smoked lard

Ingredients:

peas - 350 g;
smoked bacon - 100 g;
salt;
bay leaf - 2 pcs.;
carrots - 1 pc.;
onion - 1 pc.;
pepper;
tomato paste (optional) - 20 g;
greenery.

Cooking method

Soak the peas for several hours in cold water. Put in a saucepan, pour two liters of cold water. Put the carrots cut into quarters. Cook at a low, constant simmer until soft. At the same time, the lid must be loosely covered, otherwise the soup will “run away”.
Cut the smoked lard into small cubes. Place in hot dry skillet and cook until golden brown without leading to the state of cracklings.
Put the reduced pieces of bacon on a plate, and fry the finely chopped onion in the melted fat, followed by the addition of tomato paste. Combine with peas.
When the peas are completely boiled, remove the pan from the stove. Drain the broth into another bowl, remove the carrots, and chop the thick mass with a blender, turning it into a puree. Pour in the broth. Salt. Put bay leaf, pepper. On low heat (almost no boiling), cook for another 15 minutes.
Pour the soup into a bowl, put the pieces of lard. Sprinkle with herbs.

Note to the owner

When cooking peas for regular soup it is not recommended to add cold water, as this will crack the legumes and lose their shape. But if you are preparing mashed soup, then this way to speed up the boiling of peas will be quite appropriate. Therefore, you can periodically pour into the pan with peas not a large number of cold water.

If you see that your puree soup may turn out to be liquid, proceed as follows. While the peas are not yet fully cooked, put the chopped potatoes in the soup. When pureeing, it will not only add the missing density, but also make the soup more delicious.

Ready soup-puree can be seasoned with sour cream, cream or butter. But after that, the soup should not be heated above 70 °, and even more so boiled, otherwise the proteins will curl up and the taste of the soup will deteriorate.

To prevent foam from forming on the surface of the soup before serving, place a few thin slices of butter on top.

Pea soup with smoked ribs hearty first dish for family dinner. It is cooked on the stove or in a slow cooker - in any case, all nutritional and taste properties are preserved. The calorie content of pea soup with smoked meats, of course, is quite high, but you can also satisfy your hunger with literally half a plate of this delicacy!

Pea soup with smoked ribs is prepared with whole dried peas, which are first soaked in water for a long time so that they are soft and boil well. If you don’t want to wait for the main product to be ready, you can take it in a chopped form - then it will have time to cook to the desired consistency along with the rest of the ingredients of the dish.

Smoked ribs for pea soup can be taken from pork or beef. It all depends on the preference of the cook, because the first dish with them will still be fragrant and rich. In addition to the ribs, you can add vegetables, herbs, garlic, tomato paste, cream, etc. to the peas. You can cook pea soup with smoked ribs in plain water or with the addition meat broth to further enhance the effect of smoked meats.

Pea soup with smoked meats, if desired, can be mashed - so it will become more tender. This is done with a blender, or they simply boil peas for a very long time, and it turns into gruel itself. At the same time, all the ingredients are pureed, except for the ribs and greens - they are added to the already prepared creamy mass. It is recommended to serve the dish with croutons or crackers prepared at home.

This recipe for pea soup with smoked ribs is very popular among modern housewives. The cooking process is very simple, especially if you use split soft peas. It turns out soft and hearty soup with fragrant juicy pieces smoked meat. No gourmet can resist tasting this dish! If desired, onions and carrots can be sautéed in vegetable oil for 10 minutes before adding to the soup.

Ingredients:

2 liters of water;
300 g smoked ribs;
200 g crushed peas;
1 onion;
1/2 bunch of dill;
1 carrot;
Salt pepper.

Cooking method:

Rinse the peas, put it in a saucepan.
Add water and cook the peas until tender (about 60 minutes).
Cool the finished boiled peas, then grind them into a puree with a blender (you can divide the peas into several portions for convenience).
Return puree to saucepan, return to heat and bring to a boil.
Finely chop the onion, grate the carrots, cut the smoked ribs into several parts.
Put meat and vegetables in a saucepan with peas, add spices to taste.
Bring the pea soup with smoked ribs to a boil and cook under a closed lid over medium heat for 30-35 minutes.
Finely chop the dill and sprinkle over the dish before serving.

Interesting from the network

If you want to make a full-fledged pea soup without spending too much time and effort on it, then it is better to choose this particular recipe. The dish contains the most simple ingredients which are always at hand. In addition, the first dish is ideally complemented by home-cooked croutons. By frying them in butter, you will get very delicate taste and aroma. The only drawback of this soup will be the long preparation of the peas, but this is necessary to make it soft.

Ingredients:

500 g smoked pork ribs;
400 g whole dry peas;
1 bunch of parsley;
800 g potatoes;
150 g of onion;
150 g carrots;
1 loaf;
20 ml of vegetable oil;
40 g butter;
Salt pepper.

Cooking method:

Carefully sort and rinse the peas, put it in a saucepan.
Pour cold water there so that it covers the peas by two fingers, leave everything for 12 hours at room temperature.
Put the smoked ribs in a slow cooker, add water and cook for 1 hour in the “Cooking” mode.
Cut potatoes into medium cubes, small - onions and carrots.
Fry carrots and onions in vegetable oil until tender (golden).
Drain the water from the peas, rinse it again and pour it into the slow cooker to the pork ribs.
Boil the soup for 1 hour in the “Soup”, “Cooking” or “Stew” mode, then salt and add potatoes to it.
Continue cooking for another 30 minutes, then pour the fried onions and carrots into a common saucepan.
Mix everything well, salt and pepper to taste, cook for 5 minutes.
Finely chop the parsley, add to the rest of the ingredients, boil again and remove the pea soup with smoked ribs from the stove.
Melt vegetable oil in a frying pan, cut the loaf into small cubes.
Fry the croutons in a pan, add them to the soup before serving.

Now you know how to cook pea soup with smoked ribs according to the recipe with a photo. Bon appetit!

Pea soup with smoked ribs is one of the most satisfying and nutritious first courses. They can quickly feed even the most hungry guests or household members. To do this, you just need to figure out how to cook pea soup with ribs at home, which can help cooking notes from professionals:
How much to cook peas, it is better to clarify additionally on the product pack or on the Internet, because exact time will depend on the variety of peas. If you cannot find the information you need, boil the peas for 1 hour, then check for softness and, if necessary, increase the time by another 20-30 minutes;

Croutons and croutons go well with pea soup. To cook them, it is enough to dry the bread or loaf in a dry frying pan or in the oven;

Soak whole dried peas in cold water for at least 12 hours. It is better to pour it in the evening, then the next day it will definitely be ready for making soup;

Peas, unfortunately, can cause discomfort in the intestines in the form of bloating. But if you add to the soup fresh dill, there will be no problems!

Soup with smoked ribs is traditionally perceived as a soup of peas. But soups based on broth from such a smoked product using other legumes are no less tasty and original.

In many national culinary traditions smoked rib broth is used as a base vegetable soups. Soups are popular, in which the flavor range and aroma of smoked meats are harmoniously combined with the aroma and taste of mushrooms.

If the goal is not to give the soup with smoked ribs a specific taste of one or another spicy green, then it is best to use chopped parsley to decorate the soup when serving - its neutral aroma will not absorb the aroma of the soup itself.

Soup of smoked ribs - excellent dish, which perfectly stimulates the appetite with its aroma. Therefore, there is hardly a person who speaks negatively about such soups. And perhaps the most popular is pea soup, which, without smoked ribs, is the same as making an omelette without eggs.

How to cook soup with smoked ribs - 15 varieties

This is the recipe classic soup from peas cooked in smoked rib broth.

Ingredients:

Dry peas - 1 cup
Onion - 1 piece
Potato - 3 tubers
Smoked ribs - 0.5 kilograms
Greens - bunch
Carrot -1 piece
Salt, pepper - to taste

Cooking:

Soak peas in cold water overnight.

Swollen peas are boiled over medium heat for 1 1/2 hours. Salt is not added.

When the peas become soft, chopped ribs are placed in the pan. After boiling, the fire is reduced. Add potatoes.

Grated carrots and chopped onions are sautéed in vegetable oil. Add frying to the soup after five minutes of boiling potatoes.

The readiness of the soup determines the readiness of the potatoes.

Chopped greens are added a couple of minutes before the end of cooking.

Pea soup is given a special taste by croutons, which are sprinkled on soup poured into a plate. For the preparation of crackers-assorted white, black, Rye bread cut into cubes, fry in vegetable oil until browned.

Replacing traditional beef with smoked ribs gives this famous dish unique excellent taste.

Ingredients:

Smoked beef ribs - 0.5 kilograms
Walnuts - 1/3 cup
Rice - 1/3 cup
Tkemali sauce - 1 tablespoon
Onion - 1 piece
Olive oil- 2 tablespoons
Suneli hops - ¼ teaspoon
Cilantro - 1 bunch
Garlic - 3 cloves
Water - 2 liters.

Cooking:

Divide the ribs into portions, fry them until golden brown without oil.

Put prepared ribs in a pot with water and cook for about an hour.

Sauté chopped onion until translucent. Rinse the rice thoroughly, put onions.

When the time for cooking the ribs comes to an end, transfer them to the pan. Continue cooking.

After ten minutes, add tkemali, chopped nuts, cook for 7 minutes. Then turn off the heat and add finely chopped garlic. Let kharcho brew for 15 minutes.

Finely chop the cilantro and add to the soup just before serving.

The preparation of such a soup will not cause difficulties, because the slow cooker eliminates the need to monitor the preparation.

Ingredients:

Smoked ribs - 300 grams
Greens - 1 bunch
Potato - 4 tubers
Bay leaf - 2 leaves
Pepper, salt - to taste.

Cooking:

Chopped onions and carrots, grated coarse grater fry in vegetable oil in a multicooker bowl - “Frying” mode for ten minutes.

Then put chopped potatoes, as well as ribs, into the bowl, mix everything, add water, cook in the “Soup” mode for forty minutes.

Many note that soups cooked in multicookers not in the “Soup” mode, but in the “Stew” mode are tastier. This is due to the fact that during stewing, the operating temperature during cooking does not exceed 90 ° C. The soup does not boil, but languishes, as in a Russian oven. When cooking in the "Stew" mode, the cooking time must be increased by 15 minutes compared to the cooking time in the "Soup" mode.

In order to make borsch especially tasty, it is recommended to use smoked beef and pork ribs- proportion 1:1.

Ingredients:

Smoked ribs - 0.6 kilograms
Medium-sized beets - 2 pieces
Medium carrot - 2 pieces
Small onion - 2 pieces
Tomato paste - 50 grams
Cabbage - 1 medium head
Potato - 0.7 kilograms
Water - 2 liters
Pepper, herbs, salt - to taste.

Cooking:

Take a pan in which water will take up 2/3 of the volume. Pour water and put on fire. Put onions and ribs into boiling water. Boil 40 minutes.

Chop carrots into strips, beets - into cubes.

After forty minutes of cooking the broth - remove the onions and put the carrots and beets.

Finely chop the cabbage, cut the potatoes into cubes, add to the borsch along with tomato paste, and remove the ribs. Cook until vegetables are ready. Before the end of cooking, add chopped greens.

This soup has a richer flavor range than traditional shchi.

Ingredients:

Smoked pork ribs - 0.6 kilograms
Bay leaf - 2 pieces
Garlic - 2-3 cloves
Green beans - 0.2 kilograms
Black pepper - 10 peas
Onion - 1 piece
Celery - 2 stalks
Carrot - 1 piece
Tomato paste - 2 tablespoons
Green beans - 0.2 kilograms
White cabbage - 0.2 kilograms
Potato - 2 tubers
Ground pepper, salt - to taste

Cooking:

Rinse the ribs, cut portioned pieces. Slice the garlic cloves. Put in a saucepan, add pepper and pour 2 liters of water.

Bring to a boil, boil for 50 minutes - the meat should begin to fall behind the bones.

Prepare vegetables.

Cut: celery into half rings; carrots - in cubes, beans - in pieces; shred the cabbage finely.

Saute prepared vegetables in vegetable oil until the onion is transparent. Add tomato paste.

Remove the cooked ribs from the pan, separate the meat from the bones. Chop into small pieces.

Place sautéed vegetables and potatoes in a saucepan. Boil until the vegetables are practically ready, add pieces of meat five minutes before the readiness.

For cooking, you can use cheeses of different soft varieties. This soup can be served not only hot, but also cold. In the latter case, this is very tasty snack for beer.

Ingredients:

Smoked pork ribs - 250 grams
Water - 1 liter
Carrot - 1 piece
Small potatoes - 3 tubers
Bulb - 1 piece
Processed cream cheese - 100 grams
Bay leaf, pepper, salt - to taste.

Cooking:

Finely chop the onion, and grate the carrots on a medium grater. Separate the ribs from each other. Cut the potato into four pieces. Grate the cheese.

Put all the ingredients in a bowl, mix, pour water.

Close the multicooker and turn on the "Extinguishing" mode for 1 hour. Do not open the lid before the signal.

When serving, decorate with herbs.

To rub easily processed cheese, pre-frozen it.

Smoked ribs add to this traditional dish new flavors.

Ingredients:

Smoked ribs - 0.4 kilograms
Superfoods ( smoked sausages, ham, sausages) - 0.8 kilograms
Pickled cucumbers - 10 pieces
Potato - 3 medium tubers
tomato paste- 5 table spoons
Onion - 1 Piece
Olives - 1 glass
Lemon - 1 Piece
Bay leaf -5 Pieces
Salt - to taste
Pepper - to taste

Cooking:

Boil the ribs for about 1 hour over low heat.

Diced potatoes are added to the boiling broth at the end of its preparation.

Carrots and onions with the addition of tomato paste are sautéed until golden brown. Smoked meats, sausages are cut into small cubes.

Zazharka, smoked meats, finely chopped cucumbers are added to the hodgepodge, boiled for 15 minutes.

Olives, salt, spices are put 4 minutes before the end of cooking.

Lentils, like peas, go well with smoked meats. But unlike peas, it is rich not only in protein, but also in folic acid, biologically active iron, contains sulfur-containing proteins that destroy the cell walls of bacteria. This soup can be recommended to those who have problems with the gastrointestinal tract.

Ingredients:

French green lentils - 150 grams
Water - 2.5 liters
Smoked beef ribs - 600 grams
Onion - 1 piece
Potato - 3 tubers
Carrot - 1 piece
Vegetable oil
Pepper, bay leaf salt - to taste.

Cooking:

Divide the ribs, put in boiling water and cook for 20 minutes. Then take them out, separate the meat and put it back into the pan.

Add chopped potatoes and lentils. Cook over medium heat for 30-40 minutes. Add sautéed carrots and onions. Cook for another ten minutes.

When using lentils in various dishes, it is recommended to soak it in cold water for 5-6 hours.

The combination of a slightly sweet taste of tomatoes and the aroma of smoked meats distinguishes this soup from recipes of other soups with smoked ribs.

Ingredients:

Smoked pork ribs - 5 pieces
Zucchini - 1 piece
Sweet pepper - 1 piece
Tomatoes -1 piece
Paprika - 1 teaspoon
Champignons - 2 pieces
Garlic - a couple of cloves.
Pepper, salt, aromatic herbs - to taste.

Cooking:

Warm up the saucepan over low heat. Pour a little vegetable oil, put garlic, onion, put on medium heat, after a couple of minutes add pepper, mushrooms and zucchini.

Coarsely chop mushrooms and vegetables. Crush the garlic, then chop together with the herbs. Add aromatic herbs. Mix and heat well.

Put the smoked ribs and pour water - the water should cover all the ingredients 2 times.

Cook for 15 minutes. Add chopped tomatoes and boil for a couple of minutes.

The soup is ready.

Bean soup with smoked ribs is no less tasty and fragrant than traditional pea soup. However, the proteins contained in this type of legume are more easily absorbed by the body than those contained in peas.

Ingredients:

Smoked ribs - 0.6 kilograms
Pepper, salt - to taste
canned beans- 400 grams
Potato - 4 tubers
Bulb - 1 piece
Tomato paste - 1 teaspoon
Water - 2.5 liters

Cooking:

Put the ribs in boiling water and cook for 20 minutes.

During this time, sauté chopped carrots and onions, add tomato paste at the end of sautéing. Cut potatoes into cubes.

After 20 minutes of cooking the ribs - check for salt. Add prepared vegetables and cook until potatoes are tender.

The combination of aroma and taste of mushrooms and smoked meats makes this soup a real delicacy.

Ingredients:

Smoked ribs - 0.3 kilograms
Dried white mushrooms - 30 grams
Water - 1 liter
Carrot - 120 grams
Onion - 80 grams
Garlic - 2 cloves
Celery - 50 grams
Red lentils - 150 grams
Pepper, salt - to taste.

Cooking:

For this soup, lentils are pre-soaked overnight.

Mushrooms, pre-soaked overnight, put in the broth, put on fire and bring to a boil. Cook for 30-40 minutes until the mushrooms are soft.

Finely chopped garlic and onion fry in vegetable oil for five minutes. Then add finely chopped celery, carrots, fry vegetable mix until a golden hue appears.

Prepared vegetables, add lentils to the broth, remove the heat to a minimum. Cook for 15 minutes. Add smoked ribs and cook for another 10 minutes.

Salt and pepper the dish at the very end of cooking.

The soup is not only tasty, but also healthy, thanks to the properties of chickpeas - lower sugar, prevent the formation of cholesterol, contains a large amount of fiber.

Ingredients:

Chickpeas - 250 grams
Ribs
Carrot 1 large
Potatoes 3-4 pieces
Onion head - 1 piece
Tomato - 1-2 pieces
Bell pepper sharp - 1 piece
Cucurma 1/4 teaspoon
Suneli hops - ½ teaspoon
Dry basil - 1 teaspoon
Ground black pepper - 1 teaspoon
Paprika - 1 teaspoon
Tomato paste - 2 tablespoons

Cooking:

Chickpeas need to be soaked overnight

Put the ribs in water, bring to a boil, cook for 20 minutes.

Put the chickpeas into the prepared broth, cook for ½ hour. 10 minutes before the end of cooking, put hot pepper for 8 minutes.

During this time, prepare the frying of carrots and onions, brought in a pan to a golden color.

Add grated peeled tomato, tomato paste to the frying. Dilute the frying with 2 ladles of broth and simmer a little.

Transfer to a saucepan, put the potatoes and cook until tender.

The soup is ready.

Feature of this delicious soup in that it must be eaten immediately after preparation, with time the taste deteriorates. Cooking does not take much time.

Ingredients:

Smoked ribs - 6 pieces
Carrot - 1 piece
Green onion - 1 bunch
Potatoes - 4 medium-sized tubers
Vegetable oil for frying
Small vermicelli "cobweb" - half a glass.
Water - 0.6 liters.

Cooking:

Put the water on the fire, bring to a boil, put the ribs and cook over high heat for ten minutes.

During this time, prepare vegetables - peel potatoes, cut into cubes, cook frying from onions and carrots.

Put the prepared vegetables to the ribs, cook over medium heat until the potatoes are half cooked. Put the vermicelli, cook until the potatoes are ready.

This is not only very tasty, but also a soup rich in vitamins. The piquancy is given by a slight sourness.

Ingredients:

Smoked ribs - 0.2 kilograms
Smoked chicken ham - 1 piece
Potato - 2 large tubers
Green onion - 1 bunch
Spinach leaves - 600 grams
Hard boiled eggs - 4 pieces
Pickled beets - 100 grams
Lemon juice -0 2 tablespoons
Sugar - 2 teaspoons
Tomato paste - 1 table spoon
Pepper, salt - to taste.

Cooking:

Pour meat and ribs hot water, cook for 15 minutes. Then add diced potatoes and cook for another 5 minutes. Add pickled beets.

Combine chopped dill, parsley and spinach, chopped green onion. Transfer to a bowl and add lemon juice, sugar, tomato paste.

Boil ten minutes. Then lay the chopped eggs, let it boil and you can turn it off. The soup is ready.

Recipe original soup with a delicious taste, which is given to it fresh tomatoes and pumpkin.

Ingredients:

Smoked ribs - 0.5 kilograms
Zucchini - 1 piece
Pumpkin - 0.3 kilograms
Carrot - 1 piece
Tomatoes - 2-3 pieces
Onion - 1 piece
Lentils - 0.4 kilograms
Garlic - 2 cloves
Pepper, salt, paprika to taste

Cooking:

Cut vegetables into cubes. Fry carrots and onions until golden brown. Add pumpkin, zucchini, garlic - simmer for ten minutes.

Fry the ribs in a dry frying pan and put in a saucepan. Pour 1.3 liters of boiling water, add lentils - cook for 20 minutes.

Peel the tomatoes, chop with a blender and mix with carrots and onions - transfer to a saucepan and cook for 7 minutes.

Before the end of cooking, add spices and salt.