Pea soup with smoked ribs in the Bork U700 multicooker

Pea soup with smoked ribs in the Bork U700 multicooker

Category: First meal

Ingredients
Smoked pork ribs	(taste)
Split peas	2 glasses
Potato	2 pieces
Carrot	1 piece
Onion	1 middle head
Water	up to 2.5 liters
Salt	2 teaspoons
Vegetable oil	2 tablespoons

Cooking method

• First of all, pour two measuring cups of peas into a drushlag and rinse well 3-4 times.
• After that, we separate the ribs from each other. If necessary, we break them in half with our hands, making them not very long.
• Cut the carrots into rings.
• Chop the onion into cubes.
• 
• We put in a bowl first onions, then carrots, then ribs.
• Pour 2 tablespoons of vegetable oil into a saucepan.
• 
• Turn on the "Roasting" mode with the lid open (turn the lid closing lever with the lid open).
• Fry for 3-4 minutes, then mix everything, close the lid and fry for another 2-3 minutes with the lid closed.
• At this stage, you need the onion to completely dissolve and the carrots to become soft.
• 
• While vegetables are being fried, we manage to rinse the peas a couple more times. It will never be superfluous.
• We washed the peas, cut the potatoes.
• The browning mode can now be turned off.
• 
• After frying is over, put potatoes on top of the ribs, put peas on top of the potatoes. After that, pour water.
• The less water, the thicker the soup will be.
• The minimum amount of water to cover the peas by a centimeter.
• The maximum is not higher than the risk of 2.5 liters in a saucepan. See photo.
• 
• Don't forget to add salt to the water!
• Now everything is ready.
• We turn on the "Multipovar" mode, set the time - 30 minutes, set the temperature to 105 degrees.
• We close the lid, press "Start".
• The result will not be long in coming.
• 
• Lovers of laurel wreaths can put a leaf in a saucepan and leave the dish heated (60 degrees) for 5-10 minutes.
• After that mix the soup well and serve!
• Bon Appetit!
• 

The dish is designed for

About 8 good servings.

Time for preparing:

35 minutes

Cooking program:

Multicook

National cuisine

People's

Note

I don’t know why the photos were upside down on upload.
Questions to the site administration.
Tablet owners can flip the plywood when viewing.

P.S. Thanks to @Vei for inspiration and great advice.

Dmitry, congratulations on the first recipe!
The soup turned out to be wonderful, delicious and satisfying! just a salvation from the chilly autumn weather!
But it is better to lower the temperature to 105C so that the lid is clean, and the time, perhaps, can not be changed. Yes, did you add lavrushka yourself?

Welcome Dmitry!
My husband loves this soup.
It's a pity I rarely cook this!

Thank you for your congratulations!

I would like to take this opportunity to thank @Vei for advice and inspiration.

On pressure, I completely agree.
Bay leaf - I did not add. I do not like.

Dima (can I call you that?), I would recommend adding the bay leaf after cooking and holding it for 5-15 minutes on Heating, and not laying it along with all the products, it can give bitterness. Anyway, I do just that

Calling me by name is more than reasonable.
I understand that in the bathhouse and in the kitchen everyone is equal. It is possible without patronymics and ranks. ))

The bay leaf remark is perfectly valid. I agree.

Cool! Please accept my congratulations too! And I used to be afraid to cook peas and barley in a cartoon.They foamed so much during cooking that I didn't even dare to start, I thought I would have to wash everything to the ceiling later. Therefore, I thanked Lisa for the barley, and thank you for the peas! Well, what would I do without you all ?! Yes, I almost forgot ... Dim, what is this so interesting red on your soup? Broke my whole head

Flax, this smoked rib is so beautiful! )))

Flax, this smoked rib is so beautiful! )))

Aaaaa! Exactly! Here I am - chuchundra! I looked at it for half an hour. Thank you Liz! What a shame, eh! I'll go hide. You didn't see me, if what ...

Thanks to pressure cooking, the water does not boil at a temperature of +105 degrees.
It boils at +120. That is why the multi-cook should be set to +105.
Thus, nothing foams and splashes out during cooking.
I specially photographed the lid after finishing cooking.
As you can see, it didn’t even get dirty and the container for collecting the liquid didn’t get dirty.

For the ribs, I chose a juicy slice with a lot of meat.
That is why the ribs look so rich.

Hello everybody!
No ribs-e-e-ek! I ran around everything. And where there is, they sell a huge layer.
I bought a knuckle. You can think of her too.
And how much to put ... I don't know. Tell me please. A? Only not "to taste", but "how much to hang in grams", if possible. Well, I'm dumb and cowardly ... what can you do ...

Oh, Mashenka.
I do not know what to advise you.
I have a feeling that the knuckle is from a completely different opera.
However, why not try ?!
By weight - in my recipe 300 grams of ribs.
I can advise you to use a shank of 200-250 grams.

And do not be shy!

Thank you very much. Only I, with your permission, is Msshenka.

Oh! Exactly.
Little mouse!
Be sure to tell us how it ended!

[Bozin]

Bozin, thank you so much for the recipe!
The Welcomb breast proved to be a worthy replacement.
Everything is elementary and effective. In general, my son and I quickly ate one saucepan, and today I cooked another one ... as a gift, so to speak. A person does not have his own multi, cooking is lazy, but he more than liked the soup. So I cooked it ... "to take away", so to speak.
The recipe was dragged into the piggy bank.

[Little mouse]

Little mouse, you can do it with smoked chicken, it also turns out delicious.

Bozin, thanks a lot for the recipe. The soup has become one of the favorites in our family. I simplified a little for myself, I take 1 multi-glass of peas and cook on a multi-cooker +105 gr, 30 minutes. And even when frying, I add a little tomato paste (literally 1 tsp). True, there was an incident. Soaked 2 MC peas overnight and poured a little more water during cooking, the soup ran away, filled the whole stove. For myself, I understood better less is more. I boil peas for 1 glass (in no case do I soak, rinse and leave them in water while I clean the vegetables) and pour about 2 liters of water. The cartoon is clean. The soup is delicious!

I haven't cooked pea soup for a long time and I was tempted by your recipe, Dmitry
I went to cook ... there were no ribs available, I'll cook with brisket

Believe it or not, when I once again cook my beloved wife's favorite soup, in order not to forget and confuse anything, I open this recipe and use it.
For six years now, this recipe has pleased not only numerous readers of the forum, but also the author.

A separate reason for me to be proud is that if you ask Alice for a recipe for pea soup with smoked meat in a Bork multicooker, she will send you right here !!! This recipe has been number one in search results for many years.
I'm proud.

I don't like pea in s / v with smoked ribs. The taste of the soup with a pronounced smokiness, sometimes even with a slight sourness, apparently pressure gives such an effect. Therefore, I began to cook pea in a different way: I boil peas with potatoes + carrots (coarsely grated) in a minimum amount of water almost until cooked and only then add smoked meats, onions, dry herbs, salt. I choose a program without pressure and let it boil for 10 minutes on a quiet boil.I never fry vegetables before cooking, I like it better.