Smoked Rib and Pea Soup

Name: Smoked Rib and Pea Soup
Total time: 1 h 20 min
Yield: 6
Cuisine: Russian
Ingredients: Smoked pork ribs - 400 g; Dry peas - 100 g; Carrots - 150 g; Onions - 150 g; Potatoes - 300 g; Vegetable oil - 34 g; Dill - 8 g

Cookinero 13 Aug 2025

2190

A rich, aromatic, smoked soup. It's easy to cook. The secret is to soak the peas overnight, then the cooking time of the soup will be reduced, and the peas will be soft.

How to cook Smoked Rib and Pea Soup

Step 1

Cut the onion into small cubes.

Step 2

Cut the potatoes as well.

Step 3

Grate the carrots.

Step 4

Fry the carrots and onions in a hot frying pan until they become soft and golden.

Step 5

Season the frying with salt and pepper.

Step 6

Place the ribs on low heat to cook.

Step 7

Add potatoes to boiling water. If foam appears, it should be removed.

Step 8

Next add the peas and cook for about 40 minutes.

Step 9

When the soup is almost ready, add the frying, cover the soup with a lid and simmer everything for 5-7 minutes. The soup is ready!

Step 10

Remove the ribs from the pan, separate the meat from the ribs, cut into small pieces and add to the soup before serving.

Smoked Rib and Pea Soup - FAQ About Ingredients, Baking Time and Storage

Can I use a different type of meat instead of ribs for this soup?

Yes, you can substitute smoked ribs with smoked ham hocks, bacon, or even smoked turkey legs for a similar flavor. Adjust cooking times based on the meat used.

What can I use instead of peas if I don't have any?

Lentils or split peas make great substitutes for peas in this recipe. They provide a similar texture and cook in about the same time.

How can I make this soup vegetarian?

Replace the ribs with smoked tofu or mushrooms for a smoky flavor. Use vegetable broth instead of water and add umami-rich ingredients like soy sauce or miso paste.

How long can I store leftover smoked rib and pea soup?

Store leftovers in an airtight container in the fridge for up to 3-4 days. The flavors often improve the next day!

Can I freeze this soup for later?

Yes, this soup freezes well for up to 3 months. Cool completely before freezing, and leave some space in the container for expansion. Thaw overnight in the fridge before reheating.

What's the best way to reheat this soup?

Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of water or broth if the soup seems too thick after storage.

How can I make this soup creamier?

For a creamier texture, blend about a third of the soup with an immersion blender before adding the meat back in, or stir in a splash of heavy cream at the end.

What are some good side dishes to serve with this soup?

Crusty bread, garlic toast, or a simple green salad pair perfectly. For a heartier meal, serve with grilled cheese sandwiches.

Can I make this soup in a slow cooker?

Yes! Sauté the vegetables first, then combine all ingredients (except the final meat addition) in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then add the meat at the end.

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