A culinary masterpiece: the first course of smoked fish. How to Make Smoked Soup - Recipes How to Make Smoked Soup

Soup with smoked meats can be different. It can be pea or bean, vegetable or cheese, with mushrooms or rice, but in any case it will be incredibly tasty and fragrant.

Soups with smoked meats have a spicy aroma and corresponding taste. These soups are very rich and fatty. It is unlikely that they will fit during diets, but the fact that they can satisfy hunger literally from one plate is a fact. Such soups can be served with croutons and herbs.

And in the preparation of such soups there is a little secret. To make the taste more vivid, before adding, fry the smoked meats in a small amount of oil. So some will give away excess fat and be more juicy.

How to cook soup with smoked meats - 15 varieties

Pea soup has been loved by many generations. Delicious and very satisfying, it deserves the highest praise.

Ingredients:

• Smoked ribs - 300 g
• Smoked meat - 300 g
• Peas - 250 g
• Carrot - 1 pc.
• Onion - 1 pc.
• Potatoes - 2-3 pcs.

Cooking:

In order for the peas to cook quickly, they must be soaked for several hours in water.

We send the peas to the pan and fill it with water, send it to the fire for 2 hours. Cut the smoked meat into small pieces.

We cut the ribs. Finely chop the onion. Three carrots on a coarse grater. Cut potatoes into small pieces.

We send the onion to the pan with heated oil. Fry the onion until golden brown and add 1-2 minutes.

After 2 hours, add smoked meats and potatoes to the pan. Cook for another 10 minutes and add vegetables. Salt and cook until done.

Served with crackers

This version of the soup is quite common. This is not surprising, the soup is spicy and very fragrant.

Ingredients:

• Hunting sausages -400 g
• Canned tomatoes in own juice - 400 g
• Canned beans - 1 can
• Potato - 4 pcs.

Cooking:

We cut the sausages with washers. Potato cut into cubes. Add potatoes to boiling water. Fry the sausages in a little oil.

After 3 minutes, transfer them to the pan. We also send beans and chopped tomatoes there. Bring the soup to a boil. Turn off after 10 minutes.

Serve with greens

Bon appetit.

This soup is very hearty and delicious. Everyone will love it, big and small.

Ingredients:

• Beans - 250 g
• Onion - 1 pc.
• Tomato paste - 50 ml
• Carrot - 1 pc.
• Smoked meat - 150 g
• Smoked sausage - 200 g

Cooking:

Soak beans overnight. In the morning, cook for 2 hours. Finely chop the onion. Three carrots on a coarse grater.

Fry onions and carrots in olive oil. Cut the sausage into small pieces. The meat can be cut into cubes.

As soon as the carrots and onions become soft, add smoked meats to them. After 5 minutes of stewing, add tomato paste. Pepper the roast, add paprika and flour.

Once the beans are ready, add the roast to the soup. Bring to a boil.

Due to the 2 types of meat, this soup is very satisfying and tasty. It's also very simple, try it.

Ingredients:

• Chicken - 700 g
• Potatoes - 6 pcs.
• Rice - 200 g
• Onion - 1 pc.
• Carrot - 1 pc.
• Red pepper - 2 pcs.
• Tomatoes - 2 pcs.
• Pickled mushrooms -200 g
• Pitted olives - 1 bank
• Hunting sausages -300 g
• Greenery

Cooking:

Cook the chicken until tender over low heat. While the meat is cooking prepare the other ingredients.

Three carrots on a grater. Pepper cut into small pieces. Onion and tomatoes cut into cubes. Mushrooms are cut into 4 parts.

Cut potatoes into medium pieces. Finely chop the greens. 40 minutes after cooking the meat, add onions and carrots.

After another 10 minutes, add pepper and tomatoes. After another 5 rice and potatoes. Then we will send sausage, mushrooms and olives to the soup. Cook until the ingredients are ready.

A couple of minutes before turning off the fire, salt and pepper the soup. After turning off the fire, add greens.

Cheese soups have always been quite popular. But they couldn't be called satisfying enough. You can solve this problem thanks to smoked meats.

Ingredients:

• Smoked ribs - 300 g
• Carrot - 1 pc.
• Potatoes - 4 pcs.
• Processed cheese - 200 g

Cooking:

Add smoked meats to the water, bring to a boil. Finely chop the onion. Grate carrots on a coarse grater. Fry carrots and onions.

Add broth to boiling broth. Cut the potatoes into cubes and add to the broth. We take the meat out of the soup and cut it off.

Add cheese to soup and stir well. Return the meat to the broth.

This soup is best cooked in winter. Its spicy taste and incredible aroma warms from the first spoon.

Ingredients:

• Hunting sausages - 300 g
• Potatoes - 4 pcs.
• Bacon - 200 g
• Buckwheat - 100 g
• Chicken eggs
• Greenery

Cooking:

Cut potatoes into large pieces. Bacon cut into thin slices. Cut the sausages into slices. Boil chicken eggs and cut them into cubes.

Onion cut into small pieces. Finely chop the greens. Put the potatoes in a saucepan and fill it with water. Salt. I'm waiting for the boil.

Add buckwheat. Fry the bacon in a little oil. After a couple of minutes, add hunting sausages to it. We fry a couple more minutes.

Add onion and fry for a couple more minutes. Add eggs and broth to the broth. Let's add garlic. Cook until fully cooked over low heat.

After turning off the fire, add greens.

This is a great alternative to pea soup. So those who do not like peas can try this recipe.

Ingredients:

• Smoked ribs - 400 g
• Lentils - 400 g
• Raw smoked sausage - 100 g
• Onion - 1 pc.
• Carrot - 1 pc.
• Garlic - 3 tooth.

Cooking:

Let's prepare the ingredients. Lentils must be washed well. Pour the lentils into a saucepan and fill with water and put on fire.

Bring to a boil and reduce the heat, constantly remove the foam. Cook for 20 minutes, now you can add the ribs. Cut the sausage into strips.

Carrot cut into small pieces. Onion cut into small feathers. Fry the sausage in preheated oil.

After a couple of minutes, add onions and carrots to it. Add garlic to the frying and put it in the soup. Mix well and bring to a boil and cook until tender.

A great option for a bright autumn lunch.

Ingredients:

• Onion - 1 pc.
• Garlic - 3 tooth.
• Sausages -300 g
• Pumpkin - 500 g

Cooking:

Onion cut into small pieces. We cut the sausages with washers and fry in a small amount of oil.

In the same pan, fry the onion and garlic until golden brown. Add cinnamon, cumin and paprika to the onion. Transfer the onion to a bowl. We clean and cut the pumpkin.

We send the pumpkin to the pan with onions and fill with water. Simmer for 25 minutes. When the pumpkin has become soft, remove the pan from the heat and grind the soup with a blender.

Add sausages to soup.

Serve with croutons.

Bon appetit.

At first glance, this is a fairly traditional dish, but the fact that this soup is turned into puree makes it quite interesting and original.

Ingredients:

• Peas - 400 g
• Carrot - 1 pc.
• Onion - 1 pc.
• Smoked ribs - 500 g
• Greens to taste

Cooking:

For this soup, you need to prepare the peas in advance. Soak it in water for 6-8 hours. Finely chop the greens. Potato cut into small cubes.

Cut the onion into the same small cube. Fry carrots and onions in a little oil. Pour the peas into a saucepan and cook for 40 minutes.

Salt and pepper the peas. We send frying, potatoes and ribs to the soup. Cook until the ingredients are ready. We get the ribs.

Now, using a blender, grind the soup. Cut the meat off the ribs and return it to the pot.

A large number of different vegetables go well with the spicy taste of smoked ribs.

Ingredients:

• Smoked ribs - 400 g
• Zucchini - 1 pc.
• Tomato - 1 pc.
• Bulgarian pepper - 1 pc.
• Onion - 1 pc.
• Champignons - 100 g

Cooking:

Let's prepare all the ingredients. Cut the bell pepper into small pieces. Onion cut into large cubes. Cut the tomatoes into small pieces.

Mushrooms cut into large slices. Roughly chop the zucchini. Finely chop the herbs and garlic. Heat up the pan and pour some oil into it.

Add garlic, dill and onion to it. We fry on medium heat. Then add bell pepper. Then mushrooms and zucchini. We simmer for a couple more minutes.

Salt the soup, add pepper, herbs and paprika. Mix well. Add ribs and fill with water.

We cook 20 minutes. 5 minutes before cooking, add tomatoes.

Bon appetit.

An interesting option for preparing the first course with original Turkish chickpeas. As you know, chickpeas are high in fiber and protein.

Ingredients:

• Chickpeas - 250 g
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Carrot - 1 pc.
• Greenery
• Tomato - 1 pc.
• Tomato paste - 40 ml
• Smoked ribs - 300 g

Cooking:

Soak chickpeas and leave for 8 hours. Pour the ribs with cold water and cook for 30 minutes, then add the chickpeas and cook for another 30 minutes.

Finely chop the carrots. Onion cut into small cubes. Cut potatoes into small pieces. Finely chop the greens.

Saute onion and carrot in a pan until soft. Then add the tomato pulp and tomato paste.

To easily remove the skin from the tomato, fill it with boiling water.

Add the broth from our soup to the frying and simmer over low heat.

After half an hour, after boiling the chickpeas, add the potatoes and cook for another 20 minutes. Add spices to soup. Spices can be anything.

Now let's add the roast. Cook for another 10 minutes.

Bon appetit.

A delicious and original soup that will diversify your weekly menu.

Ingredients:

• Smoked ribs - 0.5 kg
• Potatoes - 4 pcs.
• Onion - 1 pc.
• Carrot - 1 pc.

Cooking:

Pour the chopped potatoes with water and cook for 15 minutes. Then add the ribs and bay leaf. Onion cut into small pieces.

Three carrots on a coarse grater. Saute onions and carrots until soft. Meanwhile, cut the mushrooms. Once the vegetables are soft, add mushrooms to them.

We fry a couple more minutes. We send vegetables to the pan. Cook for another 20 minutes.

Solyanka is one of my favorite first courses. Delicious and very simple.

Ingredients:

• Boiled beef fillet - 100 g
• Smoked ribs - 100 g
• Smoked sausage - 100 g
• Sausages - 100 g
• Tomato sauce - 50 ml
• Pickled cucumbers - 7 g
• Onion - 1 pc.
• Olives - 1 bank
• Lemon - 1 pc.
• Carrot - 1 pc.
• Greenery

Cooking:

Let's boil the meat first. Cook until cooked, take the meat out of the broth. Three carrots on a grater. Onion cut into small cubes.

Fry the onion until translucent in a little oil. Add carrots to it. We fry until soft.

Cucumbers cut into thin strips and add to the frying. Simmer for 5 minutes and add tomato paste. We simmer for a couple of minutes.

Cut smoked sausage and sausages into thin strips. Boiled meat cut into small pieces. We cut the ribs. We send the ribs and frying to the broth.

From spices at this stage, you need to add bay leaf and peppercorns. We cook 20 minutes. Now add sausage, sausages, meat and cucumber pickle.

Cook for a couple more minutes.

This soup will certainly take pride of place on your family menu.

Ingredients:

• Smoked ribs - 400 g
• Potatoes - 4 pcs.
• Canned peas - 1 can
• Carrot - 1 pc.
• Onion - 1 pc.

Cooking:

Pour water into a saucepan and add the ribs. We put on fire until boiling. Meanwhile, cut the potatoes. Add potatoes and canned peas to the boiling broth.

Onion cut into small cubes. Three carrots on a coarse grater. Fry carrots and onions. Then we send the frying to the pan. Cook for another 10 minutes.

Serve with greens.

Simple, delicious and very flavorful.

Not everyone knows that with smoked meats (meat, sausage, ribs, offal) you can cook not only pea soup. The right combination of ingredients is the key to the success of any dish, but in this case, this common truth takes on a special meaning. Soup with smoked meats must be prepared in strict accordance with the recipe.

Especially for you, we have selected several of these recipes - the most successful.

How to cook smoked rice soup

Rice soup is in perfect harmony with any smoked meats, but it is best to add raw smoked sausage. The dish is cooked in beef or pork broth.

Ingredients:

1. Piece of beef on the bone for broth
2. 300 g smoked sausage
3. 3 tbsp rice
4. 2 tomatoes
5. 1 large carrot
6. 1 large head of onion
7. 1 bell pepper
8. 2 tbsp vegetable oil
9. salt, pepper, herbs to taste.

Cooking:

Wash the meat, place in a saucepan and pour 2 liters of water. Cook until tender, after about half an hour add the washed rice. At the same time, prepare a frying of onions, tomatoes, carrots and sweet peppers: finely chop the onion and pepper, grate the carrots, fry all the vegetables in vegetable oil, add the tomatoes and simmer for 5-7 minutes over low heat. Cut the sausage into cubes, add to the frying, simmer for a few more minutes and add to the soup pot if the rice is already cooked. Cook for another 10 minutes over low heat, before removing from the stove, add salt, pepper and finely chopped greens.

How to cook cheese soup with smoked meats

A quick dish - it is prepared very quickly, literally in half an hour!

Ingredients:

1. 300 g raw smoked brisket
2. 4 potatoes
3. 1 head of onion
4. 3 processed cheese
5. 2 tbsp vegetable oil
6. salt, pepper, a bunch of fresh dill (to taste and optional).

Cooking:

Peel potatoes, cut into cubes, pour 2 liters of water. Cook for 10 minutes over low heat, add the diced smoked brisket and cook until tender. At the same time, fry chopped onions and grated carrots in a pan, add them to the soup along with grated processed cheeses, spices and herbs. Cook until tender, season with salt to taste and remove from heat.

How to cook bean soup with smoked meats

Bean soup can be cooked not only at home in a saucepan, but also in a pot over an open fire. So if you like to go hiking - take note.

Ingredients:

1. 7 smoked pork ribs
2. 200 g of any smoked sausage
3. 1 cup beans
4. 1 large carrot
5. 1 head of onion
6. 1 red bell pepper
7. 2 tbsp tomato paste
8. 2 tbsp vegetable oil
9. 2-3 bay leaves
10. salt to taste
11. a pinch of paprika
12. a pinch of ground black pepper.

Cooking:

Sort and rinse the beans, pour 2 liters of water, cook until almost cooked. Prepare the frying: fry the finely chopped onion in vegetable oil in a pan, then cut the sausage into small cubes and fry with the onion. Add carrots grated on a coarse grater, bell pepper, chopped into strips, simmer everything together for 5-7 minutes. Then add tomato paste, spices and a little water, simmer for 10 minutes over low heat. Put in a saucepan, where the beans have already been cooked by this time, add the pork ribs and bay leaf, let the soup simmer over low heat, tightly closing it with a lid. Remove bay leaf and serve hot. Delicious!

How to cook kulesh soup with smoked meats

Very hearty, "winter" dish.

Ingredients:

1. 500 g smoked pork ribs
2. 3 chicken thighs
3. 2 pickles
4. 3 tbsp millet
5. 3 potatoes
6. a handful of dry mushrooms - optional
7. 1 carrot
8. 1 bulb
9. 2 tbsp vegetable oil
10. 3-4 bay leaves
11. salt, ground black pepper to taste.

Cooking:

Rinse chicken thighs, pour 2 liters of water, add dry mushrooms (if any) and cook until the meat is ready. Heat the oil in a frying pan, fry the chopped onion and grated carrots in it, cut the cucumbers into strips and add them there. Simmer everything together for 5 minutes, remove from heat. Add peeled and diced potatoes, washed millet, pork ribs to a pot with chicken broth. Cook for 15 minutes over low heat, then add the roast, bay leaf and spices. Cook until ready.

Well, as you can see, cooking soup with smoked meats is not difficult at all. Try it right now. Good luck!

It turns out that fish soups are not limited to fish soup. Have you ever tried smoked fish soups? They are easy to make and have a unique taste. We are sure you will definitely like it! It is difficult to cook such soups on the shore of a reservoir, although nothing can compare with the taste of freshly caught fish soup. Not everyone can arrange such a feast on the street, but at home it is quite possible to enjoy an unusual “a la ear”.

Today we will tell you how to cook from smoked fish, and we will bring to your attention some wonderful recipes that can regularly appear on your table.

Video recipe for tender cream soup with salmon:

Delicious smoked fish soup

Fish Soup Ingredients:

• 1.5 liters of water;
• 2 onions;
• green onions;
• 1 parsley root;
• 3 carrots;
• 2 tbsp. l. butter;
• 3 tomatoes or 1 tbsp. l. tomato paste;
• 500 g potatoes;
• salt;
• 400 g of any, for example, mackerel, hake, halibut, sea bass, cod;
• greens to taste (parsley and dill);
• sour cream.

Cooking method

Chop the green onion, and cut the onion into rings. Cut the carrots into thin strips, and finely chop the parsley. Next, we saute green and onions, carrots and parsley in oil, adding tomato paste or tomatoes there. Then pour boiling water there and lay the potatoes, previously peeled and cut into small cubes. At this stage of cooking, seasonings will be very appropriate.

The soup is cooked until the potatoes are ready, and then neat pieces of smoked fish fillet are added to it, which must first be cleaned of skin and bones. Then a lot of finely chopped dill is added to the soup. Before serving the soup, place tomato slices, sour cream and herbs in bowls. This one turned out to be very easy to prepare and made from smoked fish.

And here is another recipe for making a fragrant soup, which the inhabitants of Australia love to feast on.

Australian smoked fish soup

Ingredients for fish soup (for 4 persons):

• 750 ml fresh milk;
• 2 large potatoes;
• 2 medium onions;
• 500 g cold smoked fish fillet;
• Bay leaf;
• 1 clove of garlic;
• ½ tea cup of thick sour cream;
• 2 hard-boiled eggs;
• sprigs of parsley;
• ground white pepper.

Cooking method

Pour milk into the pan, add the onion, previously cut into quarters and chopped across, potatoes, cut into small pieces, bay leaf. Bring all this to a boil over low heat, but do not let it boil. Reduce the heat, stir the contents and cook until the potatoes are ready.

We take out the potatoes and all the soft mass from the pan, place them in a vertical mixer, beat.

Add the smoked fish fillet to the remaining broth and cook it over low heat for 15 minutes until light stratification (medium softening). It is necessary to cook until the fish is immersed in milk at the bottom of the pan.

Then we take out the bay leaf from the pan and take out the fish. We separate the skin, "stratified" parts and bones when the fish has cooled. We cut it and select the most “attractive” pieces. The remaining pieces are mixed with the mass whipped in a mixer and the remaining milk broth until a homogeneous mass is formed, heated. Add sour cream, finely chopped garlic clove and ground white pepper to taste. Next, dilute the soup with milk to obtain the desired consistency. Add salt to taste.

The finished soup is poured warm into deep soup cups, pieces of fish fillet, two halves of a hard-boiled egg and finely chopped fresh parsley are also added there. Here is the delicious Australian smoked fish soup ready to eat! Bon Appetit everyone!

We bring to your attention another wonderful recipe for a fresh, light and healthy soup with yogurt, smoked fish and cucumber, which is perfect as a first course and will be a great dinner on a hot summer day.

Cold soup with smoked fish

Ingredients for Cold Smoked Fish Soup

• 1 onion;
• 1 clove of garlic;
• 1 sweet and sour apple;
• 1 large cucumber;
• 500 ml fat-free yogurt;
• 1 st. l. vegetable oil, preferably olive;
• 1 bunch of fennel or any other greens;
• 200 g smoked fish;
• half a lemon.

Cooking method

Coarsely chop the onion, peel and crush the garlic. Sauté the onion and garlic in vegetable oil until translucent, not allowing them to brown.

Coarsely chop ¾ cucumber. Next, take half an apple, peel and chop coarsely. From garlic, onion, cucumber, apple, yogurt and a few sprigs of fennel, we make puree using a blender. Salt and pepper to taste. For spiciness, you can add a pinch of chili pepper. Cover the puree and put it in the refrigerator.

Finely chop the remaining cucumber and apple into cubes, the apple must first be peeled. Sprinkle with lemon juice and add a little lemon zest, as well as finely chopped fennel greens.

Divide the smoked fish with your hands into pieces or cut into small cubes. Next, combine it with chopped apple and cucumber.

For proper serving, put a few tablespoons of the fish and cucumber mixture in the center of the plate and pour over the pre-chilled puree soup. The dish will be not only healthy, but also attractive if you decorate it with drops of good olive oil. Bon Appetit everyone!

Share your original and traditional recipes on our blog. We will definitely try it out.

Summer always pleases with fresh vegetables, berries and fruits. True, now, in the age of high technology and global trade, you can buy fresh products all year round. And summer is also the time for picnics, which means that this is the time for barbecue and smoked fish. Unfortunately, it is rather difficult to reproduce the taste of fresh smoked fish in winter, but in the cold season you always want something hot, satisfying and tasty. That's when cheese soup with smoked meats will help out (more often just with smoked sausage).

Recipe for classic pea soup with smoked meats

Ingredients:

• 4 liters of drinking water;
• 500 grams of smoked pork ribs;
• 300 grams of ham;
• 250 grams of peas;
• 700 grams of potatoes;
• 1 onion head;
• 1 carrot root;
• 4 leaves of laurel;
• 50 grams of vegetable oil;
• 1 bunch of salt;
• 1 small handful of ground pepper;
• 1 bunch of green dill.

Cooking:

1. Wash the ribs thoroughly. We take a pot for making soup, put the meat in it, fill it with water, put it on the stove and turn on the gas.
2. After 45 minutes, you need to remove the ribs from the water, cool and free from stones. Cut into medium sized cubes and place back in the pot.
3. Gently wash the peas under running water and add to the broth.
4. Peel the onion, wash it and chop it into small cubes with a sharp knife.
5. Carefully wash the carrots in warm water, rinse and cut into small cubes or rub on a grater.
6. Remove the plastic wrap from the ham and cut into small pieces.
7. Turn on the stove to medium heat, put a deep frying pan on it and heat it. Then add vegetable oil. When the oil is hot, add the onion and mix well. When it is browned, add carrots and fry for about 5-7 minutes.
8. We put another frying pan on the fire and, without pouring oil, fry the ham a little.
9. Wash potatoes thoroughly, peel and cut into standard cubes for soup. Pour into broth.
10. After 5-7 minutes, add fried ham, onion with carrots, salt, pepper and bay leaves to the saucepan. Cook for another 10 minutes.
11. Rinse green dill under water from dust, drain with a dry kitchen towel and chop with a sharp knife. Add when serving food.

Pea soup with ribs and croutons

The smoked meat recipe is characterized by its calorie content and satiety. This dish will please both the hostess herself and her family, and the taste of garlic croutons will certainly win you over with its piquancy and spiciness.

Ingredients:

• 200 grams of peas;
• 3 potatoes;
• 400 grams of smoked pork ribs;
• 1 head of onion;
• 1 carrot;
• 1 bunch of green parsley;

• 3 liters of drinking water;
• 1/3 teaspoon of salt;
• 3 garlic cloves;
• 50 grams of mayonnaise;
• Pieces of bread or loaf for serving;
• A small handful of ground pepper.

Cooking:

1. Before preparing the soup, you must first rinse the peas and soak for several hours. After it is well soaked, drain the water, pour fresh water, put on medium gas and cook for up to 1 hour.
2. Carefully wash the potatoes under running water from the ground. Then it needs to be peeled and cut into medium-sized cubes. Rinse pork ribs and cut into pieces.
3. Add smoked ribs and chopped potatoes to the peas. Onions should be thoroughly peeled, rinsed and cut into small cubes.
4. My carrots, remove the top layer and rub on a fine grater or chop with a knife into very small cubes.
5. We put a frying pan on the stove to heat up, pour vegetable oil. When the oil heats up, spread the chopped vegetables and fry for literally 5 minutes, so that the onions and carrots soften.
6. Add ground pepper, salt, fried vegetables to the soup and cook for another 10 minutes.
7. We cut the loaf or bread into pieces, and put it on a baking sheet. Dry for several minutes at medium temperature until the croutons become brown.
8. Garlic is peeled, rinsed and rubbed on a fine grater or passed through a garlic press. Mix mayonnaise with garlic.
9. Rinse parsley in warm water, drain on a dry towel and finely chop.
10. We serve pea soup to the table, richly garnished with herbs and with garlic-anointed croutons.

Pea soup with smoked sausage

The technology for preparing this dish is very different from the classic recipe for making pea soup, but it will not yield in taste, and perhaps even surpass it. Celery root and parsley will give the broth an unfamiliar taste and aroma, and smoked sausage will captivate guests. Children will be delighted with the bread toast in the dish and will definitely love this soup.

Ingredients:

• Yellow split peas - 0.5 kg;
• Pork ribs - 1 kg;
• Smoked sausage - 200 g;
• Onion - 2 heads;
• Leek - 1 stalk;
• Parsley and celery root - 1 pc;
• Carrot - 1 pc;
• Potatoes - 3 pcs;
• Soy sauce - 1 tablespoon;
• Ground pepper - 1 small handful;
• Laurel leaves - 2 pcs;
• Salt - 1/3 teaspoon;
• Dill greens - 1 bunch;
• 4-5 slices of bread.

Cooking:

1. Pour water into a medium saucepan, pour peas, salt and set aside for 1 hour. Carrots are thoroughly washed under running water, peeled, cut into coarse pieces, put to the peas. Cut the ribs into medium-sized pieces and transfer to a saucepan. Place over medium heat, stirring every 3-4 minutes.
2. We wash the parsley in warm water, peel and chop well. Pour into a saucepan. Celery is similarly prepared for cooking and thrown into the soup.
3. Onions need to be peeled, rinsed. Then cut into small cubes and add to the rest of the ingredients. After that, add leeks, soy sauce and bay leaves to the dish.
4. My potatoes, then they need to be peeled and chopped into cubes. Rinse again and throw into the pan. We clean the smoked sausage from the shell, cut into cubes and add to the soup. We set the gas to a minimum, stir occasionally. We cook for at least an hour.
5. When the meat is cooked, take it out, cut it the way the hostess likes it, return it back to the pan. We add spices.
6. Dill is thoroughly washed from dust, drained and finely chopped.
7. Cut the bread into cubes. We put the pan on the stove, heat it up and pour the cubes of bread. Add a few drops of oil and fry.
   Greens and bread cubes are added to the soup just before serving.

Pea soup with smoked meats

Pea soups have an exquisite taste that cannot be compared with other liquid dishes, and in combination with smoked products, this dish acquires a lot of new flavors and flavors. Pea soup with smoked meats has a simple recipe and contains trivial products, so cooking it can be suitable even for novice cooks.

For preparation, it is necessary to select the following components:

• Peas - 300 grams.
• A kilo of smoked ribs.
• A couple pieces of hunting sausages.
• 2 - 3 potato tubers.
• Carrots and onions one each.
• Water - 3 liters.
• Seasonings as needed.

Cooking

1. Initially, it is necessary to wash the peas well, and put the volume of water presented in the recipe on the stove and wait for it to boil.
2. At this time, cut the ribs into smaller components and, after boiling water, lower the pieces of ribs and washed peas into it.
3. Cook the ingredients until fully cooked, which will be approximately 50 - 60 minutes.
4. In parallel with this process, you should cut the potatoes into cubes and, after the meat ribs are ready, take them out, and send the potatoes to boil for 15 - 30 minutes.
5. During this time, hunting sausages are cut, and meat is removed from boiled ribs. Chop the onion, grate the carrots and send to the pan for 3 minutes.
6. Send the resulting vegetable and meat components to the broth and boil over low heat for about 15 minutes. After that, pea soup with smoked meats can be supplied with herbs and served.

Soup variant with smoked sausage

To make soup, you need to take the following elements:

• 100 grams of peas.
• 2 small potatoes.
• One carrot and one onion.
• 2 liters of water.
• Smoked sausage half a kilo.
• Spices and herbs to taste.

Cooking process

1. At the initial stage, you should soak the peas and leave it for a couple of hours, then rinse with cold water and send to boil. The whole process of cooking peas will take about 1.5 hours, immediately add salt and pepper to the peas if necessary.
2. At this time, grate the carrots on a coarse grater, cut the onion into cubes and send to a preheated pan for 7-10 minutes.
3. Cut the potatoes into not too small pieces, add the amount of water indicated in the recipe and boil until tender, then combine the potatoes, carrots and onions, boil for about 5 minutes. Then add the peas to the vegetables, mix thoroughly and leave to boil for another 5 minutes.
4. Do not forget that the pea soup recipe contains step by step the main ingredient - smoked sausage, and in this case there are two scenarios. Sausage can be cut and served separately, adding to each serving of pea soup.
5. Another way is to cut the sausage and combine it with all the ingredients at the last stage, when peas are added to the vegetables.

Soup with brisket

Pea soup with smoked meat recipe contains:

• 2 liters of water.
• 300 grams of smoked brisket.
• 250 grams of peas.
• 2 medium sized potatoes.
• Carrots and onions one each.
• A tablespoon of butter.
• 4 slices of white bread.
• Greens and spices as desired.

cooking soup

1. Slices of bread must be freed from the crust and cut into not too small cubes and fried in a dry frying pan, after turning the bread into crackers, they should be sprinkled with pepper, salt or other seasonings as needed and set aside.
2. Send the water to the fire, wait for the boil and pour the peas, boil for about 15 minutes. In parallel with this process, finely chop the vegetables (onions and carrots), cut the potatoes into cubes and cut the meat into bars.
3. Add chopped potatoes to the pot with peas and wait until cooked.
4. At this time, the brisket should be fried for a couple of minutes in a pan without oil and put in a separate container.
5. Grease the pan with butter and send carrots and onions to the fire, fry for about 3 minutes. When the potatoes reach a state of full readiness, vegetables and meat, as well as seasonings, must be added to the soup.
6. Then you should boil the dish for a couple more minutes and leave to sweat under the lid for 5 to 10 minutes.
7. To each portion of the soup, add previously prepared croutons and herbs as desired.

Soup with peas and ribs

A step-by-step recipe should consist of a list of the following elements:

• Smoked pork ribs - 300 grams.
• 1 piece of carrot and onion.
• 5 liters of water.
• A couple of potatoes.
• A glass of peas.
• Seasonings and herbs as needed.

Cooking steps

1. In order to eliminate the undesirable effect of peas on the gastrointestinal tract, it should be soaked for about 5-10 hours, this procedure is best done at night.
2. The required volume of water must be put on fire and wait for it to boil, then place the ribs in a saucepan and boil for about 40 minutes.
3. After the indicated time, peas must be added to the meat product and boiled for an additional 20 minutes. During this period of time, you can start chopping vegetables and send them to the pan, frying for no more than 5 minutes. Cut the potatoes in any convenient way, the main thing is that the pieces are not too small.
4. After 50 minutes have passed after the start of cooking the meat product, all the remaining ingredients are added to the soup. Now you need to let the dish boil for about 15 - 20 minutes, until all the ingredients are cooked.

Rib soup

Ingredients:

• Dried peas two-thirds of a glass.
• Fresh pork ribs 200 grams and the same amount of smoked pork ribs.
• Garlic clove, onion and carrot.
• 2 pieces of potatoes of medium diameter.
• Bay leaf.
• Salt, pepper to taste and a bunch of parsley.
• A couple of slices of white bread or a loaf.
• 2 tablespoons of olive oil.

Pea soup with smoked meat step by step cooking recipe:

1. Soak the peas in a liter of cold water and let stand for an hour.
2. Put fresh ribs in a saucepan, pour 2 liters of water, wait for it to boil, then lower the heat and boil for an hour. Smoked meat product should be cut into cubes, the same must be done with potatoes.
3. Finely chop the onion, grate the carrots, squeeze the garlic, then the three ingredients presented must be subjected to a slight frying, which will take no more than 5 minutes.
4. Bread slices should be cut into large cubes, pour olive oil into a plastic bag, squeeze garlic and add spices, pour sliced ​​bread inside, tie the bag and shake thoroughly. After that, lay the bread cubes on a baking sheet covered with baking paper and send to the oven for 10 minutes at a temperature of 150 degrees.
5. After an hour, the cooked ribs must be removed and cut.
6. Peas are poured into the remaining broth and kept on fire for about 20 - 30 minutes, at the end of this time, a fried trio of vegetables, potatoes are added, all this continues to cook for about 10 minutes. Next, the ribs, bay leaf and seasonings are added to the total mass, all this is boiled until the peas and potatoes are cooked.
7. After cooking, a bunch of parsley is chopped and sprinkled on top of the dish with crackers.

Thick pea soup with smoked ham and pork ribs

Pea soup is a hearty and inexpensive soup that tastes great. It is especially good on cold winter days. Peas contain a large amount of protein. Combined with bread or crackers, pea soup is a complete meal. A plate of thick pea soup with smoked meats contains about 900 kilocalories.

Ingredients for the recipe:

• dried peas 500 g
• smoked pork ribs 400 g
• smoked ham 100 g
• bow 2 pcs.
• leek - stalk
• carrots 2 pcs.
• vegetable oil 2 tbsp. spoons
• dried marjoram 1 teaspoon
• white wine vinegar
• salt, pepper, bay leaf to taste
• soda 1 teaspoon without a slide

Cooking method:

1. The day before, put the peas in a bowl, cover with water, add soda and leave to soak overnight.
2. Pour smoked pork ribs with three liters of water and set to boil. When the water boils, remove the foam, reduce the heat and cook for 30 minutes. Remove the ribs from the pot. Throw the peas in a colander, add to the broth where the ribs were cooked. Cook, stirring, 40-60 minutes.
3. Peel onions and carrots, chop into small cubes. Cut the skin off the smoked ham, cut the meat into small cubes. Fry the ham in a pan in vegetable oil for 3-5 minutes. Add onions and carrots. Saute until soft for 7-10 minutes.
4. Remove meat from boiled smoked ribs. Cut finely. Wash the leek, cut into half rings. 10 minutes before the end of cooking, put fried vegetables with a ham, pork removed from the ribs, leek, bay leaf into the soup. Salt the soup, add pepper, dried marjoram and vinegar. Let the soup cook for another 5 minutes and turn it off.
5. Advice: Enamelware is not suitable for making pea soup. Peas will definitely burn.
6. The cooking time of peas, its ability to boil into porridge, as well as the color of the finished dish depends on the variety. On sale there are dried peas of various types: white, gray, yellow, green, marble. Peas can be whole and broken into two halves (chopped) in the process of peeling and grinding. Split peas tend to boil faster. If you want to make pea soup puree, look for split peas on sale.

Feed method: Serve pea soup with white bread or croutons. To make crunchy croutons, dice a white wheat loaf. Preheat the oven to 220°C. Place the baking sheet with the bread in the oven. After 1-2 minutes, turn on the fire. Do not remove the tray. The crackers will dry out and not burn while the oven cools down.

Pea soup puree with smoked chicken

Pea soup with smoked chicken cooks faster than with regular meat, because the chicken itself is already ready to eat. Smoked meats are added to the soup 10-15 minutes before cooking, so that the tastes of the products are connected to each other. You can use smoked breast, it is not so fatty, meat from the drumsticks and thighs. In order not to spoil the pleasant creamy texture of the soup, it is better to remove the skin from the meat - it is greasy and tough.

Ingredients for the recipe:

• yellow split peas 1.5 cups
• smoked chicken breast 400 g.
• bow 1 pc.
• carrots 1 pc.
• potatoes 2 pcs.
• bay leaf 3 pcs.
• peppercorns 5-7 pcs.
• vegetable oil 2 tbsp. spoons
• salt, ground black pepper to taste
• soda 1/2 teaspoon

Cooking method:

1. Soak the peas in water. Yellow split peas boil the best, so 2 hours of soaking will be enough.
2. Drain the peas in a colander. To speed up the preparation of the soup, cover the peas with boiling water. When the water boils well already with peas, add soda, remove the resulting foam, reduce heat and cook for about an hour.
3. Peel potatoes. Put the whole tubers into the soup. After 25-30 minutes they should be cooked. Remove the potatoes from the broth, mash into a puree and return to the soup.
4. Finely chop the carrots and onions. Fry the vegetables in vegetable oil until soft, 5-7 minutes. Chop the smoked breast into small pieces. 15 minutes before readiness, put the passivation, meat, bay leaf, peppercorns, salt into the soup. Ready soup should be infused for 10-15 minutes. Add black pepper directly to your plate to taste.
5. Advice: To make the peas boil faster and better, you need to salt the soup at the end, 10-15 minutes before cooking. Read more:

Thick soup with smoked meats and melted cheese in a slow cooker

Spicy smoked taste of pea soup can be given not only with smoked meat, but also with sausages or smoked processed cheese. The latter gives the soup a delicate creamy taste and silky texture. Soup with sausages and melted cheese is easy to cook in a slow cooker.

Ingredients for the recipe:

• hunting sausages or smoked sausage 300 g.
• processed cheese 200 g.
• peas 300 g
• bow 1 pc.
• carrots 1 pc.
• vegetable oil 3 tbsp. spoons
• bay leaf 2 pcs.
• black peppercorns 5-6 pcs.
• allspice 2-3 pcs.
• salt, ground pepper to taste
• parsley bunch

Cooking method:

1. Pour boiling water over the peas and leave for 1 hour. Chop onions and carrots into small cubes. Pour vegetable oil into the multicooker bowl, set the “Frying” mode for 15 minutes. Fry onions and carrots with the lid closed. Stir vegetables occasionally.
2. Drain water from peas. Put the grains in the slow cooker on top of the fried vegetables. Pour in water or, if available, meat broth, it will not interfere. Set the mode "Soup", time - 2 hours. 20 minutes before the end of cooking, put sliced ​​hunting sausages or any smoked sausage, bay leaf, black and allspice peas.
3. 10 minutes before the end, add the processed cheese cut into small cubes or grated on a coarse grater. Stir until cheese is completely melted. Salt the soup, season with black pepper, if necessary. Add chopped parsley. Close the lid, wait for the signal that the soup is ready. Let the pea soup sit for 30 minutes. Serve with crackers.
4. Advice: An economical version of smoked soup can be made with smoked chicken casing. There is no meat on it, but the smell of the soup will be provided. Boil the body along with the peas, and then remove.
5. Pea soup is not recommended to cook for future use. When heated, it loses its excellent taste and nutritional qualities.

Pea soup with smoked meats is prepared very simply and quickly, so you should cook this dish at least once. Bon appetit!

It takes a lot of time to prepare a traditional meat soup. After all, first you need to cook the broth, and it takes at least two hours to cook beef broth. You can cook soup with smoked chicken much faster. Since such a chicken is a ready-to-eat product, it does not take long to cook the soup.

Smoked chicken soups have a very pleasant aroma that immediately stimulates the appetite. For the preparation of the first dish, you can use any parts of the chicken - legs, wings or breast. Boiled chicken broth quickly - 10-15 minutes.

In addition to smoked chicken, various products can be included in the composition of the soup. As a rule, these are various vegetables. Legumes - peas or beans - go well with the taste of smoked meats. Dry legumes are cooked for a long time, but if you take canned beans, the soup will be ready in half an hour.

You can add various types of cereals to the soup - rice, millet, barley. Such an addition will make the first dish more satisfying. And to make the taste even brighter, do not forget about spices and herbs.

Interesting facts: smoking is one of the most ancient ways of preparing food for future use. Even in the rock paintings of the Paleolithic period, you can see the image of animal carcasses suspended over a fire. In this way, the meat was smoked and kept much longer than fresh.

Pea soup with smoked chicken and croutons

Delicious can be cooked with smoked chicken. It is recommended to serve it with garlic croutons or white croutons.

• 200 gr. dry pea halves;
• 400 gr. potatoes;
• 100 gr. onion;
• 150 gr. carrots;
• 300 gr. smoked chicken breast;
• 60 ml vegetable oil;
• 2 bay leaves;
• 1 bunch of greens (dill and parsley);
• salt and pepper to taste.

If dry pea halves are used, then it is enough to soak them for a couple of hours in cold water before cooking. If the peas are whole, then it is better to soak them overnight.

Fill the peas with fresh water, and cook until tender. Cooking time is determined by the quality of the product, old peas are cooked much longer. You need to cook until the peas begin to fall apart, turning into a puree-like mass.

While the soup base is cooking, prepare the dressing. Pour oil into a frying pan and fry finely chopped onion in it. As soon as the slices become translucent, add finely grated carrots to the pan. Stir and fry for another 5-7 minutes.

To the boiled peas, add the potatoes, which were previously peeled and cut into small cubes. Add salt. Ten minutes after the potatoes, we lower the chopped smoked chicken breast, freed from skin and bones, into the soup.

Immediately after the chicken, put the cooked vegetable dressing into the soup. Mix, pepper and add chopped greens. Cook for a couple more minutes. Then turn off the stove and let the soup stand under the lid for about half an hour.

Read also: How to cook kharcho soup - 6 simple recipes

Soup with smoked chicken and beans

A fragrant and tasty soup with beans and smoked chicken is obtained. You can use red or white beans for it. It must first be soaked in cold water overnight, and then boiled until tender. At the very end of cooking, when the beans become soft, salt should be added. If there is no time, then it is better to take canned beans, it will only need to be washed.

• 200 gr. smoked chicken (leg or breast);
• 1 cup beans, pre-boiled or canned (without liquid);
• 2-3 leaves of Beijing cabbage;
• 2 potatoes;
• 1 onion;
• 1 carrot;
• 1-2 cloves of garlic;
• 2 tablespoons of vegetable oil;
• salt and spices to taste.

We clean all the vegetables. Cut potatoes into small pieces, put in a bowl. Pour two liters of boiling water and set to boil. As soon as the liquid boils, you need to add salt and reduce the degree of heat. Cook until potatoes are ready.

Pour a spoonful of oil into the pan, fry finely chopped onion on it. When the onion is slightly fried, you need to add the carrot, which is grated on a coarse grater. Fry the vegetables until tender over low heat. At the very end of cooking, add smoked chicken (without bones and skin) to the vegetables, cut into pieces.

Cut Chinese cabbage into thin strips. Add beans, chopped cabbage and cooked frying to the finished potatoes. Mix everything, season the soup to taste and cook for another five to seven minutes.

Smoked chicken cheese soup

Cheese soup with smoked chicken has a very delicate and at the same time unusual taste. It is prepared with melted cheese. You need to take soft cheese, it is best to choose the option that is marked "for soup".

• 300 gr. smoked chicken;
• 3 potatoes;
• 100 gr. processed cheese;
• 1 carrot;
• 1 onion;
• a pinch of turmeric;
• 2 tablespoons of vegetable oil;
• salt, black pepper to taste;
• a few sprigs of fresh dill for serving;
• 1 bay leaf;
• 1.5 liters of water or chicken broth.

Pour the broth into the water in a saucepan. We cut the stems from fresh dill and lower them into the pan, put the smoked chicken and bay leaf in the same place. We cook 10 minutes. Meanwhile, fry finely chopped onions in oil. When it starts to fry, add thin strips of carrots to the onion. Fry until the vegetables are ready.

We clean the potatoes, cut into medium-sized sticks. We take out the chicken from the broth, let it cool a little and cut it into pieces, removing the bones and skin. Pieces of meat are best made small. We filter the broth, put potato sticks in it, salt after boiling. Cook for 10 minutes. Then put smoked chicken meat, fried vegetables and melted cheese. The raw material must be cut into pieces.

Read also: Chicken Soup with Egg - 9 Recipes

Stir the soup until the cheese dissolves in the hot broth. Season the soup with turmeric and pepper, if necessary - add salt. Turn off and let stand for 10 minutes. Then you can pour into plates and decorate with dill sprigs.

Soup "Hunter" with the addition of sausage

Hearty warming soup "Hunter" is best cooked in the cold season. It is prepared with smoked sausage and chicken.

• 200 gr. smoked chicken breast (boneless and skinless);
• 300 gr. hunting smoked sausages;
• 4 potatoes;
• 100 gr. buckwheat;
• 1 large bunch of greens;
• 4 eggs;
• 1 onion;
• 2 tablespoons of oil.

Boil the eggs, finely chop the greens. Cut the chicken breast and hunting sausages into small pieces. We wash the buckwheat. Peel the potatoes, wash and cut into small pieces.

We put 2 liters of water to boil. As soon as it boils, put grits and potato cubes in a saucepan, salt and cook at a low boil.

Fry small cubes of onion in oil, then add the chicken breast and sausage and cook everything together for about two minutes. We shift the frying to the almost ready potatoes and buckwheat. Peel the boiled eggs and cut into cubes. We put them in the finished soup. We fall asleep greens, mix and turn off the fire. Let the soup rest for 15 minutes covered.

Mushroom soup with smoked chicken

The taste of smoked chicken is in harmony with mushrooms, so mushroom soup with such an additive turns out to be very tasty.

We clean the potatoes, pour whole tubers with a liter of boiling water and cook until tender. We make a dressing by frying small pieces of onion and chopped carrots in oil. When the vegetables are ready, add pieces of smoked chicken (without bones and skin) to the pan, fry everything together for two to three minutes.

Advice! This soup can be successfully prepared with frozen champignons. You can also use wild mushrooms, but they must be boiled in advance until tender.

Cut the mushrooms into small pieces. We knead the boiled potatoes directly in the broth with a crush in mashed potatoes, stir, add salt. Then we fall asleep champignons and cook for about 15 minutes. Then add vegetables with chicken pieces, stir. Cook for a few more minutes. Then add chopped greens. Let the soup boil and turn off the heat.

Soup puree with smoked chicken

An unusual variant of the first course is smoked chicken and vegetable puree soup.

• 6 potatoes;
• 1 carrot;
• 1 onion;
• 1 small zucchini;
• 50 ml of vegetable oil;
• 2 liters of water;
• 400 gr. smoked chicken;
• salt, spices to taste.

We clean vegetables. We chop the onion and carrot finely, cut the potatoes arbitrarily, but not too large so that the root crop cooks faster. Peel the zucchini and cut into small cubes.

Pour the potatoes with water and set to boil (without salt). In a frying pan, fry the onion with carrots and zucchini. Cook until vegetables are soft. Cut the smoked chicken meat from the bones and cut into small cubes. Set aside half of the cooked chicken for serving. The rest is immersed in a pan with already cooked potatoes.