How many calories are in pea soup with smoked meats and chicken? How to cook it deliciously?

Canadian style pea soup

Ingredients for Canadian Pea Soup:

• Pork ribs
• Bacon
• Peas (yellow, split) - 3 cups.
• Onion - 1 pc.
• Petiole celery - 3 pcs.
• Garlic - 3 teeth.
• Thyme (dried) - 1 tsp.
• Bay leaf - 2 pcs.
• Spices - to taste
• Vinegar (white wine) - 1 tsp.

Recipe for “Canadian-style pea soup”:

1. Fry the bacon and onion until golden brown
2. Grate carrots, chop 3 stalks of celery
3. Combine the fried onions and bacon with carrots and celery in a large saucepan and add a teaspoon of sugar.
4. In the same large pan, add the previously washed peas, fill everything with water or chicken broth, add bay leaf, pepper and ribs, don’t forget spices and finely chopped garlic. Let it cook for 2 hours. Usually the peas are filled with water for several hours before cooking, but if you forget, it doesn’t matter - you just need to cook longer.
5. As soon as the meat is cooked, remove it from the soup and remove the bones, cut the meat and put it back into the soup. Add a teaspoon of vinegar to the finished soup.
6. The soup infuses and tastes better the next day.
7. You can serve it with crackers, chips, and homemade bread.
8. Since this is a popular soup recipe from the French province, I decided to add a photo of the French city of Canada itself - Quebec, where, of course, the most popular soup is onion soup, which I will prepare next time.

Dutch pea soup “Snert”

Ingredients for Dutch Pea Soup Snert:

• Peas (green split) - 1 kg
• Pork ribs – 500 g
• Brisket (smoked pork) – 200 g
• Sausage (boiled and smoked) - 400 g
• Sausages (dried-smoked) - 200 g
• Leg (pork, fresh or smoked) - 1 pc.
• Carrots (large) - 1 pc.
• Onion - 1 pc.
• Leek - 1 piece
• Celery root (small tuber and leaves) - 1 pc.
• Water - 2.5 l
• Milk – 500 ml
• Vegetable oil (or lard) - 1 tbsp. l.
• Parsley (greens) - 1 bunch.

Recipe for Dutch pea soup “Snert”:

1. A little preface: the amount of ingredients in the recipe is designed for 5 liters of soup, but if your family and friends can’t handle that much, you can freeze the soup in portions. He tolerates it well, the taste does not suffer at all.
2. And a few words about meat products: I think you can find ribs and smoked brisket without any problems. Pork leg (I used smoked) in the soup exclusively for rich broth; if you don’t find it, it doesn’t matter, I could only order it from the butcher; But according to the rules, snert is brewed with pork leg. Dried-smoked sausages in the photo - Friese droge worst - are a local delicacy, they are very spicy and are often served with beer and stronger drinks; they are very good in this soup, but not required. Instead, you can add spices, cloves, bay leaves, and sweet peas. But without boiled-smoked sausage, the soup will not work; you must definitely look for it. So, the minimum meat set: pork ribs, smoked brisket and boiled smoked sausage.
3. Put all the meat products, except boiled smoked sausage, into a large soup pot, add water, add peas washed in running water (no need to soak them) and put the soup on the fire. As soon as the soup boils, remove the foam from it and leave to simmer over low heat for an hour and a half.
4. Peel the celery, carrots and onions and cut into cubes. Saute vegetables in vegetable oil or (more authentic, but I don’t have it at home) lard. Wash the leeks and finely chop the white and light green parts.
5. From the almost finished soup (the peas should be almost boiled, the meat should be soft), remove the meat and sausages. Add vegetables to the soup, pour in milk and stirring, cook for another 15-20 minutes. An important point: do not go far from the stove and stir the soup regularly, as the pea puree settles and can very quickly burn to the bottom of the pan. Check the soup for taste and add salt and pepper as needed. At this time, remove the meat from bones and excess fat, cut into cubes and return to the soup. I don’t add pork leg here, because there is not enough meat on it, and the skin and tendons in the soup are not very pleasant.
6. At the end of cooking, add boiled smoked sausage, cut into coins, and chopped celery and parsley. Set aside a few pieces of sausage to decorate the soup in bowls. The soup is best served the next day, then it tastes even better.
7. And we check whether the soup is correct or not: the spoon is worth it!
8. The soup is served hot with thinly sliced ​​rye bread, mustard and thin pieces of smoked brisket.

Calorie content Pea soup with smoked meats. Chemical composition and nutritional value.

Nutritional value and chemical composition of “Pea soup with smoked meats”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Pea soup with smoked meats is 325 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Step-by-step recipe for pea soup with boiled-smoked ribs and meat, without soaking the peas

What products will be needed:

• meat (pork or beef) on the bone – 400 g;
• smoked beef ribs – 300 g;
• dry peas (split) – 1 cup;
• potatoes - 3-4 tubers;
• onions – 2 pcs. (small) or 1 medium;
• carrots – 1 pc.;
• sweet pepper – 1 pc.;
• salt,
• freshly ground pepper - to taste;
• baking soda – 0.5 tsp;
• fresh greens - a small bunch.

Cooking order by stages:

1. Wash the meat, clean it, put it in a pan and add water. Cook for 1.5-2 hours, skimming foam from the surface. Remove the boiled meat and let it cool.
2. Rinse the peas, changing the water several times. Pour into a separate pan (it’s better to take a high one, because the liquid will boil vigorously during the cooking process), pour in 2.5 cups of cold water and let it cook. When the water boils, add soda and reduce the heating power to minimum. Cook the peas until soft, about 10-15 minutes.
3. Peel and chop the vegetables. Cut the potatoes into medium cubes, and the onion into smaller cubes. Coarsely grate the carrots and cut the bell pepper into thin strips. Place the potatoes in the broth and place over medium heat. Cook from the moment of boiling for 7-10 minutes.
4. Meanwhile, fry the vegetables in sunflower oil and add to the potatoes.
5. Also add cooked peas to the soup.
6. Cut the ribs, brown until lightly browned in the oil remaining after frying the vegetables. Place in a saucepan. Salt and season the soup. Cook for another 4-5 minutes to allow the ribs to share their smoky flavor with the dish.
7. Add finely chopped herbs, bring the soup to a boil, remove from heat. Ready!

How to make pea soup with smoked ribs

Some people don't like peas because of their effect on the intestines: they cause flatulence in many. To prevent this from happening, cooking begins with pre-soaking dry peas. It is enough to pour the required amount of legumes with water overnight, which will allow the product to swell and remove the cause of the effect on the gastrointestinal tract. Of course, you can cook pea soup with smoked pork ribs without soaking, but we recommend the opposite option.

All the ingredients for pea soup with smoked ribs are easy to find at any store. You can take not only pork ribs, but also beef or lamb. In our culinary instructions, we will tell you step by step how to cook a thick and rich soup with peas and smoked ribs according to a classic recipe.

Ingredients

• Smoked pork ribs - 5 pcs.;
• Peas - 300 gr.;
• Potatoes – 3-4 tubers;
• Large carrot - 1 pc.;
• Onion – 1 pc.;
• Pepper;
• Dried herbs;
• Laurel - 3 pcs.;
• Basil;
• Salt.

Step-by-step preparation of pea and smoked rib soup

Step 1.

To cook a delicious pea soup with smoked ribs, soak the peas overnight, only then set them to cook. While the peas are cooking, prepare the potatoes, onions and carrots.

Step 2.

Cut the potatoes into small cubes and place them in almost finished peas.

Step 3.

After the water boils again, remove the foam and add spices. It’s better to be guided by your taste: whoever likes what, puts it in.

Step 4.

Keep the pan on the lowest heat, or better yet, on a fire spreader so that the peas do not burn.

Grate the carrots into shavings and fry in melted butter or butter, then chop the onion into smaller pieces and fry as well. Add vegetables to the pan as soon as the potatoes are ready.

Step 5.

Divide the ribs individually, cut off the meat from them if there is a lot of it, so as not to increase the calorie content of the dish, and put them in the soup.

Step 6.

After 20–30 minutes, you can add dried herbs and remove the pan from the heat. Let it brew for some more time and the delicious pea soup with smoked ribs is ready.

Bon appetit!

How to cook the most delicious, rich pea soup with smoked ribs in a slow cooker?

List of required products:

• potatoes – 0.5 kg;
• carrots – 1 pc. (small);
• onion – 1 pc. (large);
• smoked ribs – 0.5 kg;
• split dry peas – 160 g;
• refined oil – 2-3 tbsp. l.;
• salt, spices, herbs.

How to cook - step by step recipe:

1. First, peel and chop the vegetables. Chop the onion into small cubes, grate the carrots on a coarse grater, cut the potatoes into thick short strips (slices).
2. It is better to take “meat” ribs - with a small amount of bones and cartilage. Trim the smoked meat from them as cleanly as possible, but do not throw away the bones. They will need to be added to the soup to make it rich.
3. Pour a little oil into the bowl, set the “Fry” mode, wait a couple of minutes. Pour onions, carrots and smoked meat into heated oil. Stir and fry until lightly browned, about 7 minutes.
4. After this, pour in the washed split peas several times.
5. And potatoes. Place the remaining ribs on top, sprinkle with salt and spices. Pour boiling water up to the maximum mark on the bowl. Close the multicooker, select a program for preparing soup, and set it for 60 minutes.
6. After the multicooker signals the end of cooking, let the soup stand under the closed lid for 10 minutes. Delicious, aromatic soup is ready.

Recipe: Pea soup with smoked ribs. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Pea soup with smoked ribs.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Pea soup with smoked ribs is 92.9 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Thick, rich pea soup according to the correct recipe from Ilya Lazerson

Compound:

• dry peas (yellow or green) – 0.75 cups;
• potatoes - 3 medium tubers;
• smoked pork ribs – 16 pcs.;
• carrots, onions - 1 pc.;
• bay leaf – 0.5 pcs.;
• black pepper, salt, water;
• parsley;
• oil - for frying.

Instructions on how to cook soup:

1. The day before cooking, rinse the peas, place them in a deep bowl and add cold water (so that the liquid covers them). Leave it overnight (you can do it for 6-8 hours). Finely chop the onion and fry it directly in a saucepan, pouring a little oil into it and heating it well.
2. When the onion becomes translucent and begins to brown slightly, add grated carrots and stir. Fry vegetables for 3-4 minutes, stirring, until soft.
3. During this time, cut the ribs. Then transfer them to a saucepan.
4. Pour hot water from the kettle, add peas. Cook for 15-20 minutes if you like the peas well cooked. If not, reduce the cooking time to 7-10 minutes.
5. After peeling the potatoes, cut them into cubes and add them to the soup. Cook until potato slices are soft (10-12 minutes).
6. Season with pepper, salt, add bay leaf and simmer the soup for another 3-5 minutes.
7. Pour into bowls and sprinkle with chopped parsley.

Pea soup with smoked meats, calories

Dec-3-2019 Author: KoshkaS

What are the benefits of pea soup with smoked meats?

What calorie content does pea soup with smoked meats have, what beneficial properties does it have? All this is of great interest to those who lead a healthy lifestyle and take care of their health and figure. So we will try to answer these questions in the next article.

So here it is:

Peas are rightly called a pantry of protein. Its proteins are less complete in their amino acid composition than animal proteins, but it is very important that they are able to have a lipotropic (preventing fatty liver) effect on the human body.

All these properties of peas, along with its taste, have secured its place in the balanced diet of people of all ages, including the elderly. It is included in the diets of people suffering from chronic gastritis and peptic ulcers, obesity, atherosclerosis, diabetes and other diseases. However, it should be kept in mind that peas (like other legumes) are not suitable for everyone, as legumes cause bloating (flatulence) in some people. The consumption of peas is also limited for diseases such as gout and uric acid diathesis, since peas contain purines - substances from which uric acid is formed in the body, which can be deposited in the form of salts in cartilage and joints. This does not mean that you should completely stop eating peas for these diseases. You can use it in such cases, but in small quantities and infrequently.

How many calories are in pea soup with smoked meats?

Here's how much:

Prepare the soup according to this recipe:

Products (for 6 servings):

• Peas - 300 g - (969 cal)
• Smoked ribs - 1 kg. — (5140 kcal)
• Potatoes – 200 g. – (160 kcal)
• Carrots – 50 g. – (16 cal)
• Onions – 50 g. – (20 kcal)
• Vegetable oil – 30 g. – (270 kcal)
• Salt, pepper, herbs - to taste
• Water - 3 l.

How to cook:

• Boil water, cut the ribs, rinse the peas well with cold water, add the ribs and peas to the boiling water, cook until tender for 1-1.5 hours.
• Peel and wash the potatoes. Cut into cubes. Remove the ribs, add the potatoes to the soup and cook for 15-30 minutes.
• Remove the meat from the ribs from the bones. Cut into pieces.
• Let's prepare the frying. Wash the onions and carrots. Cut the onion into cubes. Grate the carrots on a coarse grater. Heat a frying pan with vegetable oil and fry the onions and carrots over medium heat, stirring occasionally, for 3-4 minutes.
• Place the pieces of meat and roast into the soup, add salt to taste, and cook under the lid over low heat for 10-15 minutes. Add greens and the soup is ready.

Based on the posted recipe:

Calorie content of pea soup with smoked meats, per 100 grams, is:

Proteins, fats and carbohydrates (BJU) of pea soup with smoked meats in gr. per 100 grams:

Proteins - 3.8

Fats – 12.0

Carbohydrates – 4.9

Great video with a great recipe!

And further:

For gout and uric acid diathesis, limit the consumption of peas, since they contain purines; you can eat them, but not much and infrequently.

Share the article with your friends on social networks!

More on the same topic:

Soup with peas, ribs, sausage and beef (pork, chicken) in a pressure cooker

To prepare you will need:

• pork, chicken (or other meat) with bones – 500 g;
• smoked ribs – 300 g;
• raw smoked (or other) sausage – 200 g;
• onion, carrot - 1 pc. medium size;
• potatoes – 3-5 tubers (depending on size);
• peas - 2 measuring cups from a pressure cooker salt, spices, water;
• a little sunflower oil.

How to cook:

1. Chop the onions and carrots and fry directly in the pressure cooker with the lid open.
2. Then add meat, ribs, chopped sausage, and diced potatoes. Add peas (no need to pre-soak), salt, seasoning. Fill everything with water (not to the brim, about 85% of the volume).
3. Install the lid, valve, select the “Soup” program. Cooking time – 50 minutes.
4. After the device beeps, turn off the heating and place a towel soaked in cold water on the lid to help the pressure cooker cool down faster. Release the air through the valve when the device has cooled down, and you can taste the soup.

Calorie content Pea soup with smoked meats and potatoes. Chemical composition and nutritional value.

Nutritional value and chemical composition of “Pea soup with smoked meats and potatoes.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Pea soup with smoked meats and potatoes is 68.18 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Simple Pea Soup with Ribs and Raw Smoked Bacon

The following ingredients will be required:

• pork or beef ribs (smoked) – 400 g;
• dry peas – 300 g;
• potatoes – 2-3 pcs.;
• carrots, onions - 1 pc.;
• garlic – 2 cloves;
• raw smoked bacon – 5-7 strips;
• favorite seasoning, salt.

How to prepare the dish - step-by-step instructions:

1. Wash the ribs, cut them, add water and cook for 40-50 minutes.
2. Remove the ribs from the broth, replace them with peas and potatoes, and cook until done.
3. Cut the onion into small cubes and coarsely grate the carrots.
4. Fry the bacon in a dry frying pan until crisp, transfer to a plate.
5. Fry vegetables in rendered fat. When they become soft, add them to the soup.
6. Salt and season. Cook for another 4-5 minutes and then puree with an immersion blender.
7. In each serving of soup, add a little chopped meat removed from the boiled ribs and fried bacon. Sprinkle with finely chopped dill.

Calorie content of pea soup with smoked meats. Chemical composition and nutritional value.

Nutritional value and chemical composition of “pea soup with smoked meats”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of pea soup with smoked meats is 119 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Pea soup on smoked pork ribs with tomatoes

Ingredients

• Onion 1 piece
• Yellow peas 400 g
• Tomatoes 1 piece
• Carrot 1 piece
• Potatoes 4 pieces
• Smoked pork ribs 400 g
• Bacon 100 g
• Garlic 2 cloves
• Vegetable oil 1 tablespoon
• Dijon mustard 3 tablespoons
• Dill to taste
• Parsley to taste
• Salt to taste
• Ground black pepper to taste

Preparation

• 1. Rinse the peas thoroughly and cover with cold water for 3–4 hours. Cut the pork ribs into pieces, place in a saucepan with water and cook for 20 minutes until the meat easily separates from the bones.
• 2. Peel the onions and carrots, cut into small cubes, larger potatoes, remove the skin from the tomato.
• 3. Strain the broth and return to the pan. Remove meat from bones and set aside. Add peas to the broth and cook for 30 minutes. Add potatoes and cook over medium heat for 20 minutes.
• 4. Fry onions and carrots in vegetable oil, add finely chopped peeled tomato. Transfer the roast into a saucepan with soup and cook for 10 minutes.
• 5. 3-5 minutes before readiness, add mustard, meat, salt and pepper.
• 6. Chop the greens, finely chop the garlic, cut the bacon into strips, add everything to the soup 1-2 minutes before it’s ready, remove from the heat, let it brew for 30 minutes.

How many calories are in pea soup with smoked meats and potatoes?

Here's how much:

Prepare the soup according to this recipe:

Products (for 6 servings):

• Peas - 300 g - (969 cal)
• Smoked ribs - 1 kg. — (5140 kcal)
• Potatoes – 200 g. – (160 kcal)
• Carrots – 50 g. – (16 cal)
• Onions – 50 g. – (20 kcal)
• Vegetable oil – 30 g. – (270 kcal)
• Salt, pepper, herbs - to taste
• Water - 3 l.

How to cook:

• Boil water, cut the ribs, rinse the peas well with cold water, add the ribs and peas to the boiling water, cook until tender for 1-1.5 hours.
• Peel and wash the potatoes. Cut into cubes. Remove the ribs, add the potatoes to the soup and cook for 15-30 minutes.
• Remove the meat from the ribs from the bones. Cut into pieces.
• Let's prepare the frying. Wash the onions and carrots. Cut the onion into cubes. Grate the carrots on a coarse grater. Heat a frying pan with vegetable oil and fry the onions and carrots over medium heat, stirring occasionally, for 3-4 minutes.
• Place the pieces of meat and roast into the soup, add salt to taste, and cook under the lid over low heat for 10-15 minutes. Add greens and the soup is ready.

Based on the posted recipe:

The calorie content of pea soup with smoked meats and potatoes, per 100 grams, is:

Pea soup with tomato paste and smoked ribs

Ingredients

• Smoked pork ribs 7 pieces
• Split peas 450 g
• Carrot 1 piece
• Onion 1 head
• Bay leaf 1 piece
• Black peppercorns 7 pieces
• Tomato paste 2 teaspoons
• Potatoes 2 pieces
• Salt to taste
• Ground black pepper to taste

Preparation

• 1. Rinse the peas in cold water and soak them overnight.
• 2. In the morning, pour cold water over the ribs and cook at low boil until the meat separates from the bones.
• 3. At the same time, cook the peas over medium heat, stirring constantly.
• 4. Peel and cut the potatoes into cubes. And we put it aside.
• 5. Fry carrots and onions, grated. Add tomato paste at the end of frying.
• 6. Remove the ribs from the finished broth, disassemble the meat, and strain the broth. Return the broth to the fire. At this point, the peas have been cooked for 2 hours.
• 7. Drain the excess water from the peas, transfer the peas to the broth and cook for another hour. Add salt as needed.
• 8. When the peas are boiled, puree them with a blender, add the potatoes, which we cook for another 15 minutes.
• 9. Add the roast, bring to a boil, turn off and leave for another hour.

Pea soup with smoked ribs

Why not diversify your usual first course with an unusual serving in the form of puree soup? To prepare it we will need the following ingredients:

• Beef ribs - 200 grams;
• Onion - 1 piece;
• Carrots - 1 piece;
• Peas in halves - a glass;
• Cream - 2 tablespoons;
• Smoked paprika - 1 teaspoon;
• Potatoes - 1 large tuber.

Let's start preparing the soup:

• Place the ribs in boiling water. Cook for about half an hour. Next, remove them from the broth and cut off all the meat. We put it aside.
• Thinly slice the onion and grate the carrots on a coarse grater. Fry vegetables in butter until golden brown.
• Wash the peas in advance and soak for half an hour;
• We put potatoes, roast and peas into the broth. Cook until the latter is completely cooked - it should almost dissolve, this will take about 45 minutes.
• Using a blender we turn our soup into puree. Heat the cream over the fire and pour it into the dish, continuing to whisk it. Serve the finished soup like this: pour it into a plate, put crouton and boiled meat on top.

Cream for soup can be replaced with a small amount of high-fat milk.

As you can see, preparing puree soup is not at all difficult, and its taste is unusually rich and delicate.