Pea soup with smoked ribs in a multivark

With the onset of cold weather, recipes for the preparation of rich and nutritious first courses become especially topical.

A hot plate of pea soup with smoked ribs, radiating a stunning aroma, will warm you, raise the mood, which is so difficult to maintain in a gloomy, chilly weather. The presence of multivarkers will greatly simplify the cooking process and make the taste of the dish more saturated.

Pea soup with smoked products in a multivariate - recipe

Ingredients:

• pork smoked ribs - 350 g;
• Potato tubers - 740 g;
• onion - 160 g;
• carrots - 160 g;
• pea croup - 440 g;
• vegetable refined oil - 40 ml;
• purified water - 2 liters;
• black ground pepper - to taste;
• salt - to taste;
• bay leaves - 2 pcs .;
• croutons or croutons (if desired) - to taste;
• fresh greens to choose from - to taste.

Preparation

Pea chips are washed well and soaked in hot water for one hour. Onions are peeled from the husk and shredded into cubes, similarly, grind the peeled carrots.

Turn on the multivark, choose the "Baking" or "Frying" mode, pour a little vegetable refined oil and lay the prepared vegetables. We maintain them in this mode for fifteen minutes, occasionally stirring. Then we take the roast in a bowl, and in the bowl of the device we put pork smoked ribs and soaked peas cut into portions, which will be thoroughly washed again. Add the boiled water to the boil and transfer the device to the "Quenching" or "Soup" mode, depending on the model of the multivark.

After an hour and a half, we add the pre-rinsed potatoes and diced potatoes, lay out the vegetable fry, season the dish with salt, ground black pepper, bay leaves and cook for another thirty minutes.

On readiness we give the soup to insist in the "Heating" mode for fifteen minutes, and we can spill on plates. Separately we serve croutons or crackers, as well as fresh greens.

Pea soup with smoked sausages in a multivark

Ingredients:

• pork smoked ribs - 420 g;
• Potato tubers - 420 g;
• onion - 165 g;
• carrots - 165 g;
• pea croup - 420 g;
• vegetable refined oil - 40 ml;
• purified water - 1-1,5 l;
• black ground pepper - to taste;
• salt - to taste;
• laurel leaves - 2 pieces;
• toast or croutons - to taste;
• fresh greens to choose from - to taste.

Preparation

A few hours before the preparation of soup, we wash pea croup and soak it in warm water. For a faster result, you can take chopped peas. We clean and cut randomly onions and let the carrots pass through the grater.

We turn on the multivark, set it to the "Baking" or "Frying" mode and put the prepared onions and carrots into its bowl, adding a little vegetable oil. Brush up the vegetables until soft. Smoked ribs are cut into pieces along the edge, we clean potato tubers, grind them arbitrarily and add together with soaked and once again washed peas to fry. Fill all components with hot water, switch the device to the "Soup" or "Quenching" mode and select the time for two hours. Twenty minutes before the end of the cooking process, we serve the dish with salt, ground black pepper and add laurel leaves.

When ready, take out the ribs from the soup, remove the bones, and cut the flesh into pieces. The content of the multiquark cup is turned into a puree with a blender or grinded through a sieve, we add crushed meat. We serve aromatic soup with fresh herbs and croutons or crackers and enjoy.