Pea Soup
Warm up with a comforting bowl of hearty Pea Soup, a classic dish perfect for chilly days. This recipe combines tender dried peas, barley groats, smoked ribs (or smoked pork loin), and an array of vegetables to create a rich and flavorful soup. With the aroma of smoked meat and the earthy sweetness of peas, this soup is a satisfying meal in itself. Follow along to learn how to make this wholesome and delicious pea soup from scratch.
Pea Soup
Pea Soup is a nourishing and flavorful dish that combines dried peas, barley groats, smoked meat, and vegetables in a hearty broth. This comforting soup is perfect for warming up during colder months and makes a satisfying meal on its own. With simple ingredients and a rich, smoky flavor, this pea soup is sure to become a favorite in your household.
Ingredients
- 250 g dried peas (halved) (about 1 1/4 cups)
- 150 g barley groats (about 3/4 cup)
- 3 litres water
- 1 kg smoked ribs or smoked pork loin (2.2 pounds)
- 1 onion, finely chopped
- 3 potatoes, peeled and diced
- 2-3 carrots, peeled and diced
- 2-3 tbsp mustard
- a bunch of chopped herbs (such as parsley or dill)
- salt and pepper to taste
- sour cream to serve
Instructions
- Soak the peas and barley the night before (to do this, put them in a large bowl, pour cold water over them, so that the green peas are covered by a few cm of water).
- Place the smoked meat and water in a large pot and slowly bring to a boil. Carefully skim off the foam on the surface.
- Add the soaked and rinsed barley groats and peas to the soup. Bring to a boil again, lower the heat, cover the pot with a lid and cook on low heat for about an hour.
- Chop the onion, carrot and potatoes. Add the vegetables. Cook for another half hour until the vegetables and meat are soft.
- Take the meat out of the pot, remove the bones, cut the meat into smaller pieces and add it to the soup again.
- Season the soup with mustard and salt&pepper. Serve with sour cream.