Simple and Aromatic Pea Soup with Meat
Preparation Time: 1 hour and 10 minutes
Servings: 8
Difficulty: Easy
If you’re a fan of hearty first courses and want to add some variety to your menu, this simple pea soup with meat is just what you need. With its rich, smoky flavor and enticing aroma, this soup will make you feel like you’re cooking over an open fire, even if you’re just using a pot at home. The secret lies in a few special ingredients that elevate the taste, making it a meal you’ll want to savor.
This pea soup with pork ribs is a great way to break the monotony of your daily diet—so be sure to keep this recipe handy!
Tips for Cooking Peas Quickly and Perfecting Your Soup
If you’re pressed for time, soak the peas before cooking. Simply rinse them and cover with cold water, letting them soak for 2 hours at room temperature. Drain and rinse again before adding to the soup. Soaked peas will cook in about 30-40 minutes. If you’re not soaking them, just add the rinsed peas directly to the soup, which will need about an hour to cook.
For the best flavor, use raw smoked pork such as neck, tenderloin, or cheeks. Choose medium-starch potatoes that hold their shape well, becoming soft and tender without turning mushy.
To enhance the smoky flavor, opt for smoked salt—salt that’s been slowly baked to absorb the rich aroma of fruitwood smoke. And don’t forget to use smoked paprika to add depth to the dish.
Ingredients:
- 300 g dry split peas
- 2.5 liters water
- 4 potatoes
- 150 g raw smoked pork neck
- 1 carrot
- 1 onion
- 1 tbsp sunflower oil
- 20 g butter
- 1 bay leaf
- ½ tsp smoked paprika
- ⅓ tsp freshly ground black pepper
- 1.5 tsp smoked salt
For serving:
- 4 slices of white bread
- Fresh herbs, to taste
Step-by-Step Recipe:
Step 1: Cook the Peas
Rinse the 300 g of peas thoroughly and place them in a large pot. Add 2.5 liters of water and bring to a boil. Once boiling, reduce the heat to medium and cook the peas for 40 minutes, uncovered.
Step 2: Prepare the Vegetables
While the peas are cooking, peel and dice 4 potatoes, 1 carrot, and 1 onion into medium-sized cubes.
Step 3: Add the Potatoes
After 40 minutes of cooking the peas, add the diced potatoes to the pot. Continue cooking over medium heat, uncovered.
Step 4: Sauté the Vegetables and Meat
In a separate pan, heat 1 tbsp of sunflower oil along with 20 g of butter. Add the diced onion and sauté until soft. Next, add the carrots and cook for another 2 minutes, stirring occasionally.
Step 5: Add the Pork
Dice 150 g of raw smoked pork neck into medium cubes. Add the pork to the pan with the sautéed vegetables and cook for an additional 3-4 minutes.
Step 6: Combine and Season
Transfer the sautéed vegetables and pork into the pot with the peas and potatoes. Add 1 bay leaf, ½ tsp smoked paprika, ⅓ tsp freshly ground black pepper, and 1.5 tsp smoked salt. Stir well. If you prefer a thinner soup, add an additional 500 ml of water. Let the soup cook for another 10 minutes.
Step 7: Finish and Serve
Once the soup is done, remove it from the heat and let it sit for 10 minutes to allow the flavors to meld. Meanwhile, cut the 4 slices of bread into medium cubes and toast them in a dry pan until crispy. Serve the soup in bowls, garnished with the toasted bread cubes and freshly chopped herbs.
Cooking is Easy!
This simple yet aromatic pea soup with meat is a comforting dish that brings the taste of the outdoors right into your kitchen. Enjoy!