Composition / ingredients
Step-by-step cooking
Step 1:
You will need dry peas, which you need to soak overnight so that it cooks faster later. Cover the smoked pork ribs with water and put them to cook over low heat.
Step 2:
Cut the onion into small cubes, and chop the carrots with a knife or grate on a fine grater.
Step 3:
Both onions and carrots, passer in a frying pan in oil for a while until the onion is golden brown.
Step 4:
After the ribs are cooked for about half an hour, add the peas and fried onions and carrots to them. Peel the potatoes and cut them into cubes into soup. Add salt and pepper to taste.
Step 5:
When the potatoes are cooked, chop all the vegetables in the soup with a blender. Remove the meat from the bones and slice. Then cook the soup for another five minutes and remove from the heat.
Step 6:
Serve by sprinkling it with herbs on top and adding crackers or croutons.
Step 7:
Pea soup with smoked ribs is ready. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dried green peas, unboiled whole - 340 kcal/100g
- Crushed raw peas without seed coating - 348 kcal/100g
- Crushed boiled peas - 115 kcal/100g
- Turkish peas, dried, uncooked - 360 kcal/100g
- Dried, uncooked cow peas - 343 kcal/100g
- Dried boiled cow peas - 76 kcal/100g
- Dried peas - 322 kcal/100g
- Peas - 298 kcal/100g
- Onion - 41 kcal/100g
- Smoked pork ribs - 514 kcal/100g
