Split Pea Soup with Smoked Ribs

Method

1. 01

   Step 1: Soak the peas

   Rinse the split peas several times until the water runs almost clear, cover generously with cold water and leave for 2 hours. Drain.

2. 02

   Step 2: Simmer peas and ribs

   Cut the ribs between the bones and put them in a pot with the peas and 2.5 l cold water. Bring to a boil, skim off the foam thoroughly, add the bay leaves and simmer gently, lid ajar, for 60 minutes, stirring now and then so the peas don't catch.

3. 03

   Step 3: Check the peas

   The peas are ready when they crush easily against the side of the pot with a spoon and the soup starts to thicken. Lift out the ribs, pull the meat off the bones and chop it.

4. 04

   Step 4: Add the potatoes

   Add the diced potatoes to the soup and cook for 15 minutes. Meanwhile, fry the finely chopped onion and grated carrot in the oil for 7–8 minutes until soft and golden.

5. 05

   Step 5: Season and serve

   Stir the fried vegetables and meat into the soup and simmer for 5 minutes more. Turn off the heat, add the crushed garlic, then taste and only now season with salt and pepper. Serve sprinkled with dill.