Soups
Split pea soup with smoked ribs
Split pea soup with smoked ribs is the kind of dish that fills the whole flat with its smell long before lunch. Yellow split peas cook down almost to a purée, making the soup thick and velvety, while the smoked ribs bring deep flavour without any extra seasoning. It is also very cheap: one bag of peas and a few ribs feed six. Two things matter: soak the peas in advance, and add salt only at the very end, as smoked meat is already salty. Serve it with rye croutons for a proper Russian lunch.
Method
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Pick over and rinse the peas, then cover with cold water and soak for 4-6 hours. Drain and rinse again.
Cut the ribs between the bones, cover with 2.5 litres of cold water, bring to the boil and skim. Simmer gently for 40 minutes.
Add the peas and simmer with the lid ajar for 50-60 minutes, stirring now and then, until they start to fall apart.
Lift out the ribs, pull the meat off the bones and chop it. Discard the bones.
Dice the potatoes, add them to the soup and cook for 15 minutes.
Meanwhile finely chop the onion, grate the carrot and fry both in the oil for 5-6 minutes until soft.
Return the meat to the pan with the fried vegetables and bay leaf. Simmer for another 5-7 minutes. Add pepper, taste, and only then add salt.
Take off the heat and leave for 10 minutes. Sprinkle with dill before serving.
Tips for success
- If the peas refuse to break down, mash some of the soup in the pan or blitz a little with a stick blender.
- Don't salt at the start: salt slows the peas down, and the ribs add plenty already.
- The soup thickens a lot as it cools. Loosen it with boiling water when reheating.
- Stir regularly once the peas are in, as they catch on the bottom easily.
Serving and storage
Serve hot with rye or garlic croutons and fresh dill.
Keeps in the fridge for up to 3 days. Freezes for 2 months; thin with water when reheating.
Variations
- Meat-free: cook the peas in water and flavour with fried onion, carrot and smoked paprika.
- Smooth soup: blend until silky and serve topped with crispy bacon and croutons.
- Slow cooker: everything except the fried vegetables on the soup setting for 1.5 hours, adding the vegetables 10 minutes before the end.
Calories and macros
Per serving (about 569 g):
Per 100 g: 86 kcal, P 3.9, F 5.3, C 5.7. An estimate based on average ingredient values. Your daily calories ›
