The number of calories in pea soup with chicken or meat, potatoes or smoked meats

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.

Croutons and croutons for pea soup

What pea soup is complete without delicious croutons or croutons? We bring to your attention several original variations.

Croutons

To prepare croutons, cut the baguette into not too thick slices diagonally. Dry the bread in a dry frying pan, then add butter and fry until crusty. Rub the prepared croutons with a clove of garlic and sprinkle with dried dill.

Croutons with cheese

Cut white bread into squares 5 cm by 5 cm. Dry it in a dry frying pan. Next, lightly grease the surface with butter and rub with a clove of garlic. Grate the cheese on a fine grater and sprinkle on each crouton. Preheat the oven to 200 degrees and bake them for about 5 minutes.

Now you know how to prepare several versions of pea soup with smoked ribs, as well as how to prepare original croutons and croutons for a tasty and beautiful presentation. Bon appetit!

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.

Did you know...?

Pea soup makes us smarter and helps fight stress. Few people know the long list of valuable nutrients that are contained in a cup of flavorful soup. These are proteins, minerals, iron, potassium, calcium and vitamins B1 and B2. This colorful mixture of nutrients stimulates brain function and has a calming effect on the human nervous system.

By the way, peas, like most legumes, contain extremely little fat. However, this effect is lost if you prepare pea soup according to a recipe that calls for the addition of hearty meat and sausage ingredients.

Typically, pea recipes begin with soaking the peas for several hours before cooking. Now, split peas do not need to be soaked because their outer hard shell is removed during the peeling process. Cooking time is approximately 60-90 minutes. Split peas are very good especially for creamy soups or purees.

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!

Diet soup with smoked chicken

If you don't have smoked ribs, you can safely purchase chicken. As a rule, stores sell chicken legs, which are very convenient to use for quickly preparing soup:

• Smoked chicken leg - 1 piece;
• Split peas - 1 cup;
• Water - 2.5 liters;
• Onions and carrots - one each;
• Celery - 1 small stalk;
• Potatoes - 2 tubers;
• Spices to taste.

Let's start cooking:

• Place the leg into boiling water and let it boil for 10 minutes.
• Wash the peas well and add to the broth.
• Cut the potatoes and onions into cubes, carrots into thin strips.
• Place all ingredients in a saucepan and reduce heat to low. The soup will reach perfect readiness in about an hour. Half an hour after the start of cooking, add the celery cut into thin strips. It will give the dish an unusual taste.
• Serve the soup with croutons.

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.

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.

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

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.

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

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.

Recipe for pea soup with smoked meats. Calorie, chemical composition and nutritional value.

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.

Recipe Pea soup with smoked meats. Calorie, 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 69.5 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 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.

Other types of first courses and their energy value

The list of first courses is not limited to the types of pea soup we considered. We offer a brief overview of pea-based soups with various meat additives and calorie content per 100 g of the finished dish:

• pea soup with Georgian lamb broth – 114 Kcal;
• classic pea soup with smoked meats – 83 Kcal;
• with Finnish meat broth – 38 Kcal;
• with boiled pork meat – 181 Kcal;
• pea soup with beef – 54 Kcal;
• pureed pea soup with chicken broth – 139 Kcal;
• pureed pea soup in a slow cooker – 230 Kcal;
• multicooker soup with smoked meats – 150 Kcal;
• Bozbash soup with peas and lamb – 64 Kcal.