Split Pea Soup with Smoked Ribs
A hearty split pea soup with smoked ribs, a classic winter dish for a family meal.
Ingredients
- Split peas 300 g
- Smoked ribs 400 g
- Potatoes 3 pcs
- Carrot 1 pc
- Onion 1 pc
- Garlic 2 cloves
- Bay leaf 2 pcs
- Salt to taste
We add only what we sell. The rest is up to you.
Method
- Rinse the split peas and soak them in cold water for 2 hours.
- Cover the smoked ribs with water and simmer over medium heat for 40 minutes.
- Add the soaked peas to the broth and cook for another 30 minutes until soft.
- Dice the potatoes and add them to the pot.
- Finely chop the carrot and onion, then sauté until golden.
- Add the sautéed vegetables, garlic and bay leaf to the soup, and cook for 10 minutes.
- Season with salt and let the soup rest for 10 minutes before serving.
