Pea Soup with Smoked Ribs

Rinse the dried peas thoroughly in several changes of water. Finally, soak them in cold water and leave for a few hours to swell. If you have whole peas, it's best to do this in the evening. For split peas, soaking for 2-3 hours is sufficient. Rinse the swollen peas again before cooking and drain on a sieve. Do not neglect this step, as cooking with soaked peas is not only much faster, but also helps to alleviate flatulence caused by peas.

Rinse the smoked ribs slightly, then cut them into portion-sized pieces along the bones. This will make it easier to work with them later and also fit them into the pot without difficulty.

Measure the necessary amount of water and pour it into a saucepan. Add chopped pieces of smoked ribs, peeled onions, carrots, and celery stalk to the saucepan. Bring to a boil, then reduce the heat to medium and cook for about half an hour. Usually, foam does not form when cooking ribs, but if it does appear, remove it with a skimmer. Note: there is often a question about whether to add vegetables when cooking ribs; many people do not do this because vegetable roast is added anyway... well, I add them, it seems to me that it gives the soup a more intense and flavorful taste.

Now, the smoked meats have enriched the broth with their flavor, it's time to remove them along with the vegetables that are no longer needed. Pour the soaked peas into the strained, boiling broth and simmer for about 10-15 minutes. Under no circumstances should you add salt at this stage, as peas take much longer to cook in salty water. Allow the ribs to cool slightly to remove the meat from the bones. Cut the meat into small pieces and add it to the pot with the peas. For those who wish, you can leave a few ribs with bones - my husband, for example, loves to nibble on them later.

While the peas are simmering, let's prepare the roast. To do this, peel the onions and carrots. Then chop the onions into small cubes, and the carrots into small slices... well, that's how I like it, but you can also grate them on a coarse grater or cut them into cubes, just like the onions - the choice here is individual, depending on personal preference.

Heat vegetable oil in a skillet. Reduce the heat and sauté the onion until softened, then add the carrots and sauté for a few more minutes. I do not recommend browning too much in order to preserve the smoked flavor in the soup.

Peel, wash, and cut the potatoes into small pieces, either cubes or julienne - it's up to you.

While dealing with the vegetables, it's time to check the consistency of the peas. If they are already soft but still have a bit of texture, it's time to add the potatoes and sautéed ingredients. During the cooking time, some of the water may evaporate and the pea soup with smoked ribs may seem too thick after adding all the ingredients. In this case, simply add some water to achieve the desired thickness of the soup. Also, add a bay leaf and season with salt to taste. Continue cooking until the potatoes are done, which takes about another 10 minutes. Note: if you prefer the peas to be more mushy, like porridge, leave them for an additional 10 minutes before adding the vegetables. Once ready, add chopped herbs such as dill and parsley - whatever you like. Cover the soup and let it infuse for 15 minutes before serving.

And there you have it, our pea soup with smoked meats is ready. Enjoy your meal!