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Pea soup

Classic Pea Soup

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Rich and flavorful split pea soup with smoked pork ribs, carrots, onions and potatoes. Simmered in meat broth for 1.5-2 hours until peas are completely soft. Served with croutons and fresh herbs. Comforting dish perfect for cold weather.

Photo of the recipe
smoked pork ribs 500 g
dried peas 500 g
Potato 6 pc.
Carrot 1 pc.
Onion 1 pc.
Garlic 3 clove
Bacon 100 g
Mustard 2 tbsp
Dill 1 bunch
Parsley 1 bunch
Salt to taste

Step 1

Rinse the peas, cover with cold water and leave for 4–5 hours. Cut the ribs into 1–2 piece portions, cover with 3 liters of water and cook for 1–1.5 hours until meat starts to fall off the bones. Remove ribs and cut the meat into pieces.

Step 2

Add peas to a pot and boil for 30 minutes. Then add diced potatoes and boil for another 20 minutes. Meanwhile, sauté finely chopped onion and carrot in oil until golden.

Step 3

Add the sautéed vegetables to the soup, return the meat, cook for 10 minutes. Add mustard 3 minutes before done. Chop greens and garlic, slice bacon. Add to the soup and heat for 1–2 minutes. Let it sit for 30 minutes before serving.

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