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Split pea and rib soup

Ingredients

For 4 servings

  • 2.5 l water
  • 500 g smoked ribs
  • 250 g split peas
  • 200 g potatoes
  • 80 g carrots
  • 4 garlic cloves
  • 1 onion
  • Olive oil for frying
  • Salt
  • Pepper
  • Parsley for decor

Preparation video

Put the peas in a bowl, cover with water, and leave for two hours. Boil the ribs in a saucepan for about one and a half hours. While the ribs are boiling, fry the finely chopped onion, grated carrots and grated garlic cloves in a frying pan. When the hour and a half has elapsed, remove the ribs from the pan and pull the meat from the bones. Add the soaked peas, diced potatoes, boned meat, sautéed onion and carrots, salt and pepper. Boil the soup until the peas and potatoes are soft. Garnish with parsley when serving.




Split pea and rib soup

Preparation

Moderate 4h

Put the peas in a bowl, cover with water, and leave for two hours. Boil the ribs in a saucepan for about one and a half hours. While the ribs are boiling, fry the finely chopped onion, grated carrots and grated garlic cloves in a frying pan. When the hour and a half has elapsed, remove the ribs from the pan and pull the meat from the bones. Add the soaked peas, diced potatoes, boned meat, sautéed onion and carrots, salt and pepper. Boil the soup until the peas and potatoes are soft. Garnish with parsley when serving.




Split pea and rib soup

Split pea and rib soup
4h Moderate

Ingredients

For 4 servings

  • 2.5 l water
  • 500 g smoked ribs
  • 250 g split peas
  • 200 g potatoes
  • 80 g carrots
  • 4 garlic cloves
  • 1 onion
  • Olive oil for frying
  • Salt
  • Pepper
  • Parsley for decor

Preparation

Put the peas in a bowl, cover with water, and leave for two hours. Boil the ribs in a saucepan for about one and a half hours. While the ribs are boiling, fry the finely chopped onion, grated carrots and grated garlic cloves in a frying pan. When the hour and a half has elapsed, remove the ribs from the pan and pull the meat from the bones. Add the soaked peas, diced potatoes, boned meat, sautéed onion and carrots, salt and pepper. Boil the soup until the peas and potatoes are soft. Garnish with parsley when serving.