According to the generally accepted standards, it is customary to cook the soup with smoked ribs with peas. However, for allergy sufferers, as well as opponents of legumes, it is recommended to replace the main ingredient with any other. There are a lot of options for soup with smoked ribs and every chef will find a recipe that suits him. Are you an admirer of mushrooms, or do you adore noodles, or maybe you do not even breathe for vegetables? Then these recipes are for you!
Replacing the ingredients will not only make the dish tasty, but also highlight the uniqueness of the broth. Smoked meats have an incredibly rich taste and appetite-stimulating aroma. And these characteristics of the soup are simply impossible to spoil with anything.
Potatoes, cereals and cabbage will make it more satisfying, while cheese, lentils and pumpkin will make it more spicy.
For serving, the soup with smoked ribs can be garnished with parsley. Its aroma does not overpower the aroma of smoked meats and creates an appetizing contrast on the plate.
How to Make Pea-Free Smoked Ribs Soup - 13 Varieties
Many people love pasta, with which the broth is so harmoniously combined. This light soup is often prepared for the sick. Despite its elementary nature, it is considered to be quite satisfying.
For noodle soup you will need:
- 5-6 pork ribs;
- dill greens;
- green onions;
- onion;
- salt to taste;
- four potatoes;
- carrot;
- vegetable oil;
- small vermicelli.
Preparation:
First of all, boil the ribs in boiling water without salt. Meanwhile, we are preparing a frying of grated carrots and finely chopped onions. After 10 minutes of cooking the meat, take it out, add frying, potatoes and green onions to the pan. When the potatoes are soft, add the vermicelli and the dill. Salt the soup with smoked meats at the very end, to taste. Return the ribs to the soup before serving. Bon Appetit.
To make the soup tender and savory, you can use cheese sauce. Of course, the preparation will be long and tedious, but the original masterpiece is worth it. It should be added that the recipe is quite high in calories. However, if you decide to have a belly party, go for it!
Products:
- 600 gr. pork ribs;
- two processed cheese;
- 3-4 potatoes;
- 1 carrot;
- onion;
- garlic;
- a bunch of greens.
Preparation:
You should start cooking with cheese. It needs to be chilled in the freezer. Then take 2 liters of water and put on fire, putting ribs and onions in them. As soon as the water starts to boil, turn down the heat. It will take a long time to cook the ribs until they are ready.
Peel and dice the carrots and potatoes. Rinse and chop the herbs and garlic thoroughly. Remove the cheese from the freezer and grate. When the potatoes are ready, remove the onion and ribs from the broth.
Rice soup is not always filling. If you do not overdo it with cereals, then the soup will turn out to be quite light. Rice is recognized as a dietary product that is easily digested by the stomach. And it prepares without much difficulty.
What you need:
- smoked ribs;
- carrot;
- potato;
- greens;
- garlic;
- vegetable oil;
- Bay leaf;
- fresh tomatoes.
Preparation:
First, take pork ribs, put in boiling water and cook until tender. Add finely chopped potatoes and rice. Stir, cook until tender. Add salt and pepper to taste. We take carrots, cut into small cubes, peel fresh tomatoes, garlic and fry with vegetable oil. After adding vegetables to the broth, throw in the onion and cook for another 10 minutes. Then the dish can be served.
An excellent oriental dish goes well with smoked ribs. The pungency and the spice complement each other perfectly. Would you like to try? Then please be patient with the following ingredients.
Products:
- Smoked beef ribs - 0.5 kg
- Walnuts - 1/3 cup
- Rice - 1/3 cup
- Tkemali sauce - 1 tablespoon
- Onions - 1 piece
- Olive oil - 2 tablespoons
- Hmeli-suneli - ¼ teaspoon
- Cilantro - 1 bunch
- Garlic - 3 wedges
- Water - 2 liters.
Preparation:
Divide the ribs into portioned pieces, fry them until golden brown without oil, in their own fat. Place them in a pot of water and cook for about an hour. Fry the chopped onion until transparent. Rinse the rice thoroughly, put on the onion. When the cooking time for the ribs comes to an end, transfer the rice to a saucepan. Continue cooking. After ten minutes, add tkemali, chopped nuts, cook for 7 minutes. Then remove from heat and add chopped garlic. Let the kharcho brew for 15 minutes. Chop the cilantro very finely, add to the soup just before serving. Bon Appetit!
Potato soup with smoked ribs in a slow cooker
For those who have a miracle adaptation of kitchen appliances - a multicooker, cooking is one fairy tale. Very complex dishes become a matter of minutes, and your favorite things do not keep you waiting. So why not let the multicooker recipe brighten up our list of smoked soups. For those few who have the miracle of technology ...
Ingredients:
- Smoked ribs - 300 grams
- Greens - 1 bunch
- Potatoes - 4 tubers
- Bay leaf - 2 leaves
- Pepper, salt to taste.
Preparation:
Fry chopped onions and carrots for frying in a multicooker bowl in vegetable oil - "Fry" mode for 10 minutes.
Then put chopped potatoes and ribs in a bowl, mix everything, add water, cook in the "Soup" mode for 40 minutes.
By the way, if you cook soup in a slow cooker in the "Stew" mode, the dish turns out to be more tender, rich and rich. However, the cooking time in this mode is 15 minutes longer.
This soup, in contrast to the sour cabbage soup, pleases with a whole symphony of tastes. Cabbage becomes soft and goes well not only with meat, but also with other ingredients. This option will fill the kitchen with summer nostalgia in the cold season.
To prepare such a soup, you need:
- Smoked pork ribs - 0.6 kilograms
- Bay leaf - 2 pieces
- Garlic - 2-3 cloves
- Green beans - 0.2 kilograms
- Black pepper - 10 peas
- Onions - 1 piece
- Celery - 2 stalks
- Carrots - 1 piece
- Tomato paste - 2 tablespoons
- Green beans - 0.2 kilograms
- White cabbage - 0.2 kilograms
- Potatoes - 2 tubers
- Ground pepper, salt - to taste
Preparation:
Rinse the ribs, cut. Peel the cloves of garlic, put whole in a saucepan, add pepper and pour 2 liters of water.
Bring to a boil, boil for 50 minutes - the meat should lag behind the bones.
Cut the celery into half rings, carrots - into cubes, beans - into pieces, finely chop the cabbage. Stew the vegetables in vegetable oil until the onion is transparent. Add tomato paste. Remove the cooked ribs from the pan, separate from the bones. Put vegetables and potatoes in a saucepan. Cook until vegetables are practically ready, add pieces of meat five minutes until tender. Enjoy!
We are used to the abundance of meat in the hodgepodge, but has anyone tried to cook it with smoked ribs? They add new flavors to this traditional dish. The broth turns out to be surprisingly rich and rich. It's time to try it!
Ingredients:
- Smoked ribs - 0.4 kilograms
- By-products (smoked sausages, ham, sausages) - 0.8 kilograms
- Pickled cucumbers - 10 pieces
- Potatoes - 3 medium tubers
- Tomato paste - 5 tablespoons
- Onion - 1 Piece
- Olives - 1 glass
- Lemon - 1 Piece
- Bay leaf - 5 pieces
- Salt - To taste
- Pepper - To taste
Preparation:
Boil the ribs for 1 hour over low heat. Add the diced potatoes to the boiling stock at the end of cooking.
Fry the carrots and onions with the addition of tomato paste until golden brown. Smoked meats, sausages are cut into small cubes. Add the frying with smoked meats and finely chopped cucumbers to the hodgepodge. Cook for 15 minutes. Add olives, salt, spices 4 minutes before the end of cooking. Voila!
Lentils are a great substitute for peas in this soup. It is in perfect harmony with smoked meats. However, unlike peas, lentils are very healthy, rich in iron and many other elements. This option is perfect for those with intestinal and stomach problems.
Products:
- Green French lentils - 150 grams
- Water - 2.5 liters
- Smoked beef ribs - 600 grams
- Onion - 1 piece
- Potatoes - 3 tubers
- Carrots - 1 piece
- Vegetable oil
- Pepper, bay leaves, salt - to taste.
Preparation:
Divide the ribs, put in boiling water and cook for 20 minutes. Then take them out, separate them from the bone and put them back in the pan. Add chopped potatoes and lentils. Cook over medium heat for 30-40 minutes. Add the carrot and onion stir-fry. Cook for another 10 minutes.
When using lentils in cooking, do not forget to pre-soak them in cold water for 5-6 hours.
When serving, the soup can be garnished with herbs. She will create summer in a plate.
Autumn is famous for its harvests, so why not take advantage of it. At this time of the year, there are so many vegetables in the kitchen that the thought arises: "What to cook first?" Don't leave food aside, create flavor convergence!
Ingredients:
- Smoked pork ribs - 5 pieces
- Zucchini - 1 piece
- Sweet pepper - 1 piece
- Tomatoes -1 piece
- Paprika - 1 teaspoon
- Champignons - 2 pieces
- Garlic - a couple of cloves.
- Pepper, salt, aromatic herbs - to taste.
Preparation:
Put onion, garlic in a preheated stewpan and pour over with oil. Fry them over medium heat for a couple of minutes. Add chopped peppers, mushrooms and zucchini. Chop the herbs, add along with the aromatic herbs.
Stir and warm well. Put smoked ribs and cover with water - the water should cover all the ingredients 2 times. Cook for 15 minutes. Add coarsely chopped tomatoes and simmer for a couple of minutes. The soup is ready!
Bean soup with smoked ribs is no less tasty and aromatic than traditional pea soup. In addition, the protein found in beans is much better absorbed by the human body than in peas. Are you ready to be convinced of this?
You will need:
- Smoked ribs - 0.6 kilograms
- Pepper, salt - to taste
- Canned beans - 400 grams
- Potatoes - 4 tubers
- Onion - 1 piece
- Tomato paste - 1 teaspoon
- Water - 2.5 liters
Preparation:
Put the ribs in boiling water and cook for 20 minutes. Meanwhile, fry the carrots and onions, chopped for frying. Add tomato paste to them. Cut the potatoes into cubes. After 20 minutes of cooking the ribs, check for salt. Add prepared vegetables and cook until potatoes are tender. Garnish with herbs before serving.
The duet of smoked meats and mushrooms captivates even the most rigorous culinary critic. This recipe will be begged by all acquaintances. Go for it!
Ingredients:
- Smoked ribs - 0.3 kilograms
- Dried porcini mushrooms - 30 grams
- Water - 1 liter
- Carrots - 120 grams
- Onions - 80 grams
- Garlic - 2 wedges
- Celery - 50 grams
- Potatoes - 1 piece
- Pepper, salt to taste.
Preparation:
Put the mushrooms pre-soaked overnight in the broth, put on fire and bring to a boil. Cook for 30-40 minutes until mushrooms are soft.
Fry finely chopped garlic and onion in vegetable oil for 5 minutes. Then add finely chopped celery, carrots, fry the vegetable mixture until golden brown. Put prepared vegetables and peeled whole potatoes into broth. Put on a light fire. Cook for 15 minutes. Add smoked ribs and cook for another 10 minutes.
To make the mushroom soup rich, one potato is boiled whole during cooking, and when the soup is prepared, it is taken out and mashed. Return to the pan and mix thoroughly. This allows the potatoes to complement the soup.
Salt and pepper the dish at the very end of cooking.
Pumpkin lovers will love this recipe. Pumpkin adds a touch of sweetness and tenderness to the dish and goes well with meat. If you wish, you can puree the soup before serving. It is incredibly tasty and delicious.
Products:
- Smoked ribs - 0.5 kg
- Zucchini - 1 piece
- Pumpkin - 0.3 kilograms
- Carrots - 1 piece
- Tomatoes - 2-3 pieces
- Onion - 1 piece
- Lentils - 0.4 kilograms
- Garlic - 2 cloves
- Pepper, salt, paprika to taste
Preparation:
Cut vegetables into cubes. Fry the carrots and onions until golden brown. Add pumpkin, zucchini, garlic - simmer for 10 minutes.
In a dry frying pan, fry the ribs in their own fat and put in a saucepan. Pour 1.3 liters of boiling water, add lentils - cook for 20 minutes. Peel the tomatoes, turn them into a paste with a blender and add to the frying. Transfer it to a saucepan and cook for 7 minutes.
Add spices and salt before the end of cooking. Decorate with fresh herbs before serving.
Sauerkraut fans can't resist the next masterpiece! And not only them. The sourness and combination of flavoring shades of cabbage have brought it to the world level.
Ingredients:
- Ribs;
- Tomato paste - 1 tbsp l;
- Potatoes - 4 pcs;
- Onions - 1pc;
- Carrots - 1pc;
- Millet - 5 tbsp. l;
- Sauerkraut - 2 cups
Preparation:
Pour the ribs with water and cook the broth for 30 minutes. Then take out the ribs and separate the meat from the bone.
Send onions and carrots prepared for frying to a frying pan greased with sunflower oil. Add a little water to the tomato paste and stir. When the frying acquires a golden hue, pour in the tomato paste and simmer for 5 minutes. Salt the broth to taste, add potatoes, cut into pieces, well washed millet, and cook until the potatoes are cooked. Add sauerkraut and cook for another 10 minutes. Put meat and frying in a saucepan. Let it simmer for 5 minutes. Bon Appetit!
