Pea Soup with Pork Ribs, Garlic Rolls, and Smoked Sausages

Prepare all ingredients.

Rinse the peas thoroughly. Cover with cold water and leave to soak for at least 2 hours, or preferably 5-8 hours (leaving overnight is convenient). For split peas, soaking is not required, and they cook faster.

Rinse the ribs and cut them into serving pieces. Place them in a pot (mine is 4 L capacity) and cover with 3 L of water. Bring to a boil over high heat.

Drain the ribs in a colander and rinse thoroughly.

Return the ribs to a clean pot and cover with water. Bring to a boil over medium heat. Reduce heat and cook for 30-40 minutes.

Rinse the soaked peas thoroughly and add them to the pot with the meat. Bring to a boil. Cook over low heat for 40-50 minutes. If foam forms, remove it with a slotted spoon.

While the peas are cooking, prepare the dough for the rolls. In a bowl, crack an egg, add salt, and pour in water. Whisk with a fork until smooth.

Sift in the flour. Immediately stir with a spoon to moisten all the flour.

Knead a stiff dough, similar to dumpling dough. Add a little more flour if necessary. Cover the dough with cling film and let it rest for 15-20 minutes.

Peel the garlic and press it through a garlic press. Finely chop the dill. Add the garlic and dill to the softened butter.

Mix well.

Roll out the dough into a thin rectangular sheet. Lightly flour the table or board if necessary.

Spread the butter-garlic filling over the dough.

Roll up the dough and pinch the edges closed.

Slice into thin pieces.

Once the peas and ribs are cooked, remove the meat from the broth and let it cool. Peel and dice the potatoes. Add them to the soup. Add a bay leaf. Bring to a boil and cook for 8-10 minutes over low heat.

Separate the meat from the bone and cut it into pieces. Slice the sausages into rounds.

Add the meat and sausages to the soup. Stir.

Then add the garlic rolls to the soup. Stir and bring to a boil. Cook for 5-6 minutes over low heat.

Peel the onion and carrots. Dice the onion, and grate the carrots on a coarse grater. Heat vegetable oil in a frying pan and sauté the onion and carrots over medium heat until soft, approximately 7-8 minutes.

Add the sautéed vegetables to the pot. Add salt and black ground pepper. Bring to a boil and cook for 4-5 minutes over low heat.

Finely chop the dill and add it to the pot. Stir and turn off the heat.

Pea soup with garlic rolls and smoked sausages is ready to serve. Enjoy your meal!