Pea soup with smoked ribs - cooking secrets

pea soup Pea soup with smoked ribs - a classic pea soup. Succulent, flavorful, nutritious, useful and very easy to prepare this soup is beloved by many. If you know the secrets of its preparation, pea soup will be a real culinary masterpiece.

Now it is very difficult to determine who first invented and cooked pea soup with smoked ribs. Peas are cultivated and used in food in the Stone Age. The ancestral home of peas is considered to India and Central Asia, but now the culture grows all over the planet.

Pea soup with smoked ribs prepared in Germany and the Netherlands, in France and Italy, is very popular in the East and peas in South America. Popularity pea soup due to the simplicity of preparation, a minimum set of ingredients and thus excellent taste. To cook pea soup with smoked ribs do not need to have special skills. However, there are secrets from him.

Why soaked peas before cooking

The first feature of the preparation of pea soup - preliminary soaking beans before cooking:

ordinary peas for six to eight hours;
Baltic gray peas for four or five hours;
chickpeas for six hours;
mung two hours;
lentils thirty minutes - an hour.

If peas are not soaking, cooking time increases two to three times. Accordingly, it is necessary to add two or three times as much water, which boils off during cooking.

Furthermore, soaked pea taste different from conventional dry and slightly reminiscent of nuts. Specific pea powdery scent gives the dish of dry peas thin invisible film covering a pea, which descends during soaking.

Product-Dictator

Peas, like all the other legumes, can be attributed to food-dictators, because they are very picky when cooking.

Peas need to cook on very low heat. Only then he will be well-cooked and tender taste. On peas not be forgotten for a while during cooking, for example, meat. It must always be stirred as peas settles to the bottom of the pan and will burn. Moreover, it is necessary to change the position of the vessel where the cooking is that the walls are heated evenly.

In a pan with peas in any case can not be topped up with cold water if the water is boiled away, and peas are not yet ready. In an extreme case, it is necessary to dilute the pea soup with boiled water, but it is better to calculate the amount of the liquid before cooking.

Salted pea soup Pea soup: medical and tasty should be at the very end, when the peas are almost ready.

The recipe for the classic pea soup

For the preparation of the best soups need:

Smoked pork ribs - 500 g
peas - 500 g
carrots - two pieces
bow - two pieces

You will also need some vegetable oil, salt, bay leaf, black pepper and fragrant herbs.

Soaked peas boil, observing all of the above wisdom, until soft (40-60 minutes). At this time, clean and finely chop the onions and carrots. The latter can be rubbed on a grater. Fry onion and carrot in butter over medium heat. So carrots give the oil color and flavor without foothills and carrot soup will get a beautiful color. Potatoes clean and cut into small cubes.

After 40-60 minutes, when the peas are softened but not yet seethe, lay the potatoes, vegetables and ribs. Boil potatoes until tender. Then add salt and spices. Five minutes later, turn off the heat and leave the soup on the stove for ten to fifteen minutes to present.

Before serving, add the greens. Instead of bread is better to submit crackers.

Preparation of pea soup may seem difficult at first glance. Soup is preparing elementary, really needs attention. A little bit of experience and the classic pea soup will be part of the dish on your desk.

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