Nourishing pea soup with smoked pork ribs

Pea soup is a hearty first course, the main ingredient of which is peas in fresh, dried, frozen or canned form. In addition to the main component, the soup is perfectly complemented by cream, smoked meats and croutons, which give the finished dish a rich taste and pronounced aroma. The soup is rich not only in taste, but also in valuable B vitamins, high-quality vegetable protein, as well as glutamic acid, necessary for brain activity.

1. Calories
   99,56 kcal
2. Protein
   2,09 gram
3. Fat
   8,57 gram
4. Carbohydrates
   3,6 gram
5. ~ Time
   2 Min
6. Pepper
7. Complexity

Products per 20 serving:

1. Peas

   ---

   
   2 cup = 410 g
2. Smoked pork ribs
   700 g
3. Water

   ---

   
   3 l = 3000 g
4. Onions

   ---

   
   2 pcs. = 160 g
5. Carrot

   ---

   
   2 pcs. = 200 g
6. Potato

   ---

   
   5 pcs. = 600 g
7. Vegetable oil

   ---

   
   4 tbsp. l. = 68 g
8. Black pepper peas

   ---

   
   1 g
9. Bay leaf

   ---

   
   2 pcs. = 2 g
10. Salt

    ---

    
    to taste

Steps:

1. 
   Prepare the ingredients required from the list in the recommended quantities. Rinse the peas several times with water until it is transparent, rinse the pork ribs with water and dry with a paper towel. Peel onions, carrots and potatoes and rinse with water to remove debris and dirt.
2. 
   Prepare the vegetables by grating one peeled carrot on a coarse grater and leaving the other carrot for the broth. Cut one peeled onion into cubes, leave the second onion for the broth. Cut the peeled potatoes into medium-sized cubes and cover with water to prevent them from darkening.
3. 
   Pour water into a large saucepan, add the pork ribs and rinsed peas, place the saucepan on the stove and bring the broth to a boil. Remove the foam that has accumulated in the broth, reduce the heat and simmer the mixture under the lid for one hour. After the time has passed, add a whole onion, carrots and salt to the peas and meat and continue cooking the soup for another half hour.
4. 
   While the soup is cooking, prepare the roasted vegetables. Place chopped onions and carrots in a frying pan heated with vegetable oil and fry the vegetables over moderate heat until they are soft and lightly browned. After half an hour, remove whole onions and carrots from the soup, add chopped potatoes and cook the soup for 5 minutes, then add the fried vegetables, bay leaf and black peppercorns. Stir the soup, bring to a boil, cover with a lid and remove from the stove.
5. 
   Serve nutritious pea soup with smoked pork ribs hot, garnished with finely chopped herbs and garlic croutons.