Classic pea soup with smoked ribs

A hot soup of tender, mashed peas with aromatic smoked meats—what more could you want on a winter day? Making this classic pea soup with spare ribs takes a little effort, but your family will surely scrape the pot clean and lick their spoons!

Step-by-step recipe

Step 1:

Peel two onions and cut one of them into small cubes.

Step 2:

Wash and peel the carrots, leave one whole for the broth, and grate the other on a coarse grater.

Step 3:

Cut the potatoes into cubes.

Step 4:

Fill a saucepan with cold water and add the smoked ribs, cut into pieces.

Step 5:

Rinse the peas well and add them to the pot with the ribs.

Step 6:

Cover the pan with a lid, place over medium heat, bring to a boil and skim off the foam.

Step 7:

Cover the pan with a lid, reduce the heat and let the broth simmer for 1 hour.

Step 8:

Add whole onion and carrot, add salt and cook for another half hour.

Step 9:

Heat vegetable oil in a frying pan and fry chopped onions and carrots until golden brown.

Step 10:

Remove the onion and carrot from the soup, add the chopped potatoes and cook for another 5 minutes.

Step 11:

Add the fried vegetables to the soup and stir.

Step 12:

Add peppercorns and bay leaf, bring to a boil and simmer for a couple of minutes.

Step 13:

Turn off the heat, cover the pan with a lid and let the soup simmer for a while.

Cooking tips

Peas should be rinsed until the water runs clear.

You can throw away the whole onion and carrot or use them for another dish.

Do not overcook the vegetables, fry them over low heat, stirring.