Winter mood: soup with smoked ribs

Outside the window slush or frost, and the apartment is dry and warm. The comfort of the hearth is further emphasized by the delicious smell of smoked meat. His mouth watered right from the threshold. Pleasantly warms and reliably replenishes the reserve of cold calories soup with smoked ribs. There are many recipes for this dish. You can saturate broth broccoli, mushrooms, green peas, add vermicelli or cheese. And even the meat base can be varied according to your desire and possibilities: instead of the ribs take the bull tails or smoked chicken. Consider several ways to prepare this delicious first course.

Recipe for soup from smoked ribs with vegetables

Three hundred grams of seeds washed, pour 2.5 liters of water and put it for half an hour. During this time we will clean and cut five tubers of potatoes, an onion, two sweet peppers, and one broccoli will be sorted into inflorescences. In a frying pan, pour oil on the pan, and fry the onion until golden. Add the soup spoon of sweet paprika at the end, mix it to a uniform reddish-hot color. After half an hour we throw potatoes into a pot with broth. And after ten minutes - cabbage, Bulgarian pepper and onions with paprika. At the end of the cooking process, add basil, parsley greens, salt and pepper.

Cheese soup with smoked ribs

On a 5-liter pot, enough 400 grams of pits (or the same amount of chicken with haze). We start to cook as usual. The meat is poured into water and cooked. In half an hour we add cut potatoes. How many? It's a matter of taste. Frying, in contrast to the previous recipe, we make from bulbs, carrots, cloves of garlic and a pound of mushrooms. As soon as the potatoes are cooked almost until ready, we put a roast in the soup. Immediately send next five pieces of ringlets cut with hunting ringlets. We'll stop it, bring it back to a boil and add two small packages of "Yantar" cheese to the broth.

Soup with smoked ribs and green peas

We pour two hundred grams of pork bones with water, we will salivate and put on fire. Four potatoes are cleaned and cut into small pieces, also put in a saucepan. After boiling, you need to cook for another twenty minutes. Bulgarian pepper shredded straws, two cloves of garlic finely sliced and lightly fry them in two tablespoons of olive oil. When the potatoes become soft, add the zazharka and jar (250 g) of green peas together with the liquid. We put half a teaspoon of turmeric. When the soup boils again, let it boil for another five minutes, after which we turn off the fire. Add the laurel leaf, two or three sprigs of dill, insist under the lid for another five minutes. Serve with sour cream.

Vermicelli soup with smoked ribs

Super-easy to prepare dish. Smoked meat, potatoes and fried onions, carrots and garlic. If the amount of broth is small and you plan to eat it in one sitting, then vermicelli "spiderweb" can be added directly to the boiling soup. If you cook the first for a few days, cook the pasta separately and put them in a bowl before serving.

Classic soup with smoked ribs

A glass of dry peas soak for the night, then drain the water and cook it on a small fire for an hour and a half. Cut the onion into small pieces, carrots - cubes, 4 potatoes - cubes. The latter we add to the peas raw, and from the onions with carrots we make roast. Pork ribs (300-400 g) are added after the peas are cooked completely. The frying pan is introduced into the pan seven minutes before the fire is turned off. This soup is served with croutons or wheat crumbs.