Pea Soup with Smoked Pork Ribs

When we say "pea soup with smoked pork ribs" we mean dry pea soup. Fresh first courses - light and low in calories - are good in summer, but definitely not suitable for the cold season. In autumn and winter, our soup will give you everything you dream of at this time: it will warm, saturate and give special pleasure with its unique aroma. Of course, such a soup is cooked longer than the summer version, but believe me, the result is worth the hours spent. But what kind of dry peas to take - yellow or green - does not matter: they differ little from each other in taste and nutritional properties.

Ingredients

• dry peas - 300 g
• smoked pork ribs - 500 g
• onion - 1 pc.
• carrots - 1 pc.
• potatoes - 5-6 pcs.
• vegetable oil - 1 tbsp. l.
• parsley - 4 sprigs
• dill - 4 branches
• garlic - 3 cloves
• bacon - 100 g
• mustard - 3-4 tbsp. l.
• salt, freshly ground black pepper - to taste

Directions

1. Prepare the peas for the soup. Place in a colander and rinse with running water. Transfer to a saucepan with a capacity of at least 2 liters and cover with cold water. Leave on for 3-4 hours.
2. Chop the smoked pork ribs for the soup into smaller pieces (2-3 ribs each). Place in a large saucepan with a capacity of at least 3 L, cover with cold water (2-2.5 L) and bring to a boil. Remove the foam, then reduce the heat under the saucepan to minimum. Cook for about 1–1.5 hours. The ribs should be tender and easily detach from the bone.
3. Strain the prepared soup broth through a fine sieve. Remove the meat from the ribs and chop. Set aside until serving, pouring a little broth. Rinse the pot and pour the remaining stock into it. Bring to a boil over high heat. Throw the peas in a colander and rinse with running water. Add to a saucepan of boiling broth, bring to a boil again. Simmer over medium-low heat for 30 minutes.
4. Peel the onions, carrots and potatoes for the soup. Finely chop the onion. Wash carrots and potatoes. Cut carrots into strips or small cubes, potatoes into small slices.
5. Add potatoes to a saucepan with broth and peas. Cook for 20 minutes. While the potatoes are cooking, stirring occasionally, brown the onions and carrots in vegetable oil. Add to almost cooked pea soup. Cook over low heat for 5 minutes.
6. Wash the parsley and dill, dry well on a paper towel and chop finely. Peel and chop the garlic. Cut the bacon into thin strips or cubes.
7. Add garlic, bacon and herbs to the pea soup. Cook for 5 minutes. Then add the smoked ribs and mustard. Season with salt and pepper to taste, mix thoroughly.
8. Bring the pea soup to a boil quickly and turn off the heat. Leave the soup on the hot stove. Pour into serving bowls after 30 minutes. The table can be served with crackers.