Pea soup, and especially soup with aromatic smoked ribs, is an incredibly tasty and satisfying dish that does not require a lot of effort to prepare. Even a novice cook can handle it, and pea soup cooked in a pressure cooker will be especially tasty.
Ingredients and their preparation
To prepare pea soup with smoked meats in a pressure cooker, you will need the following products: about one and a half cups of whole peas, one carrot, a couple of onions, 200-300 grams of smoked ribs, a couple of potatoes, 3-3, 5 liters of water, a couple of pinches of herbs, half a teaspoon salt and other spices to taste. Do not be surprised by the small amount of salt for such a volume of water, since smoked meats are usually already salty and will transfer the same property to the liquid in which they are boiled. Georgian culinary experts also consider the most suitable spice to be added to pea soup, khmeli-suneli. This additive will give the dish an amazing aroma, and it only requires a small pinch of it.
So, before cooking, you need to prepare the following ingredients. The peas should be soaked in cold water a couple of hours before cooking. There is a little trick here: some "lazy" cooks who do not want to waste time soaking recommend using ordinary canned peas, although they do not need to be cooked for long, otherwise the product will turn into porridge.
Chop two onions finely, and grate the carrots on a coarse grater. They can be added to water raw or, if you do not like boiled onions, pre-fry in a pan until a pleasant golden hue appears. Peel the potatoes.
Soup preparation
Onions and carrots are put into the pressure cooker first, then potatoes and ribs. The latter, by the way, can be placed whole or cut into small pieces - from this the dish will not lose in its taste at all. Soaked peas are then laid on top of these ingredients, after which water is poured and salt is poured. It is optimal for the liquid to cover all the ingredients by about 5-6 centimeters.
After that, the pressure cooker must be closed with a lid and placed on the fire for about 45-50 minutes. In an ordinary saucepan, pea soup will cook much more - up to an hour and a half, but a pressure cooker is what a pressure cooker is for! After the specified time has elapsed, the dishes must be removed from the heat and wait about 5 minutes for the pressure in it to decrease, and only then can the pressure cooker be opened.
Greens, spices and herbs should be added only at the end of cooking so that they do not lose their amazing aroma, and let the pea soup with smoked meats stand closed for about 10 minutes, after which the dish is considered finally ready.
