Peas are one of the most ancient and traditional food products. It's filling and inexpensive. In terms of its calorie content, it even surpasses meat, namely, lean beef. Peas are used to prepare soups, cereals, main courses, salads, bake pies and boil jelly.

And pea soups are undoubtedly the most popular. Especially wet autumn and frosty winter. How pleasant it is, having come home from a ski trip or skiing down the hills, to sit down at the table on which there is a plate of hot and thick pea soup, and next to it - separately - croutons or croutons! Sprinkle them on a plate, take a spoon - and close your eyes with anticipated pleasure :)

Often pea soup cooked with smoked meats or meat broth. But vegetarian-lean options are just as great. Which you can always “fix” for a meat-eater by adding fried bacon or chopped smoked sausages directly to the plate.

Legumes are rich in proteins, which are well absorbed with moderate use and proper preparation of the product, and carbohydrates that we need so much. They also contain valuable plant fiber, support a healthy intestinal microflora and are able to prevent inflammation. American writer Theodore Dreiser called beans the best food for the brain.

Boiled peas almost do not lose their valuable properties, and he has enough of them. Peas contain carotene, B and PP vitamins, ascorbic acid, calcium, potassium, iron and phosphorus salts, essential amino acids.

Bon Appetit!

At the weekend, we decided to diversify our menu, remember our childhood and cook pea soup. No sooner said than done. Moreover, there are peas at home. And it's easy to cook.

I used split peas to make the soup. It boils down faster and can be cooked even without presoaking. I recommend soaking whole legumes in cold water beforehand to save time.

Any broth is suitable for pea soup. Vegetable or chicken can be used for a dietary version of the dish, and meat (preferably pork on the bone) - for a more rich soup.

Ingredients for Smoked Pea Soup:

• peas - 0.5 tbsp.
• potatoes - 4-5 pcs.
• smoked rack of pork ribs- 300 g
• water or meat broth- 2 l
• cervelat - 100 g
• medium onion - 1 head
• medium carrot - 1 pc.
• salt to taste
• ground black pepper - 0.25 tsp
• ground paprika - 0.25 tsp
• Bay leaf- 1 PC.
• allspice - 3 peas
• parsley - a few branches

Cooking Pea Soup:

Calorie content of the recipe
"Pea soup" per 100 g

Calories

• Carbohydrates

The first step is to soak the peas. To do this, rinse the legumes under running cold water. Then fill them with cool water and leave for two hours or more. You can leave the peas overnight.

I recommend pork broth for the soup. I have already told you the recipe for making meat broth, the link to it is in the list of ingredients. Instead of beef, buy pork bone, fresh or smoked ribs and cook them for 40-50 minutes.

When the broth is cooked, add the swollen peas to it, cook the ingredients for about 20 minutes.

While the peas are boiling, wash and peel the potatoes. Cut the tubers into cubes.

When the legumes are tender, add the chopped potatoes to the boiling broth. We will cook it almost until tender, for about 10 minutes.

In the meantime, wash the carrots, peel and rub. Cut the peeled onion into small cubes.

Pour vegetables into the pan with a little vegetable oil... While stirring, we will sauté the onions and carrots over low heat until soft.

When the potatoes are ready, add sautéed vegetables to the soup.

Peel the sausage and cut it.

Add chopped cervelat or other smoked meats to the soup.

Salt the pea soup, season it with spices to taste, add bay leaves and allspice. For flavor, add chopped parsley or dill. Let the pea soup steep for 2-3 minutes and serve.

Here's what a delicious rich pea soup we got! Bon Appetit!!!

Pea soup was already known in ancient times, and in Europe it took root only in the 17th century thanks to German chefs. There are now several hundred recipes for this delicious, nutritious and healthy dish, which in each country has acquired its own national characteristics. The Germans add smoked meats and sausage to the pea soup, the Italians add Parmesan and dry wine, the people of Mongolia prepare this dish with tomato juice, and the Indians cook dal - pea soup for coconut milk with spices fried in oil. Peas, which contain vegetable protein, amino acids, vitamins, minerals and trace elements, are indispensable in the home diet, especially if the family has children. Thick, aromatic pea soup, meat or lean, is perfect for lunch, so let's talk about how to properly prepare this dish so that you can say “lick your fingers” about it.

The Right Peas - Delicious Pea Soup

For usually use dry peas - split or whole, which are sorted out, washed and soaked in cold water, so that later it is well boiled. If possible, the water should be changed periodically, and bay leaves can be put into it to improve the taste. In the morning, the water is drained, the peas are washed again and boiled in water or broth. For a five-liter pot of soup, usually take 1.5-2 cups of peas, but the proportions may vary depending on the recipe. If you want the peas to cook faster, pour boiling water over them, boil for 15 minutes and add half a glass to the pan cold water... At the same time, during the cooking process, it is not recommended to salt the soup and dilute it with cold water, but if necessary, you can add a little boiling water. You can speed up the cooking of peas with a tablespoon of butter or vegetable oil added to broth or water.

Highly tasty soup is obtained from canned peas, which are ground in a blender to a puree, diluted with hot broth, flavored with spices and butter.

Cooking pea soup with meat

it turns out especially tasty and satisfying in meat broth, and you can cook it with any meat - with beef, pork, lamb, chicken, goose and smoked meats, and in our recipes you will learn how to cook this dish correctly. Smoked meat soup is considered classic and the most popular in different cuisines of the world, moreover, smoked products give the dish a special piquancy and spicy aroma.

From fresh meat, pork or beef ribs, shanks, brisket boil strong meat broth, separate the meat from the bones, cut into pieces and add to the pan along with the prepared peas. The cooking time is individual, but, as a rule, soaked crushed peas are cooked for about 40 minutes, and whole peas - up to 1.5 hours. If the soup is cooked, the meat is cut only after grinding the peas and vegetables in a blender.

To save time, you can cook soup with stew or meatballs, adding them to the dish half an hour before the end of cooking.

Vegetables, spices and other additives in pea soup

While boiling, vegetables are cut: potatoes - in large cubes, carrots, celery or parsley root - small cubes, onions in strips or half rings. Vegetables are dipped in broth with meat and peas, but you can add only potatoes to the soup, and fry the rest of the vegetables by adding chopped sausage, ham or sausages to it if desired. If the soup turns out to be liquid, they make sautéing from butter and flour, and for a tender taste, milk and cream, often whipped with yolk, are introduced into the soup. For piquancy, spices are added (cumin, fennel, turmeric, coriander, pepper, garlic), which eliminate the characteristic pea flavor and facilitate the digestion of peas. A few minutes before the end of cooking, finely chopped dill and parsley are thrown into the pan and the dish is allowed to infuse so that the vegetables are saturated with the aroma of meat and seasonings.

served with bread crumbs white bread, fresh herbs, mustard, sour cream and cream. it tasty dish it is good to cook in winter when you want to warm up and eat something especially satisfying and nutritious. This will help the recipes for the correct pea soup, published on our website. You can show your imagination and make pea soup with champignons, homemade noodles, dumplings, seafood, apple, cherry plum and pomegranate seeds. Cooking pea soup is not very difficult, and the result will delight the whole family and cheer up, because tasty food- a good antidepressant.

Delicious Pea Soup Recipe

How to cook delicious pea soup? With or without smoked meats, in broth or water, you can make pea soup delicious and easy to prepare if you know certain rules. This dish (if the broth is not meat) belongs to lean light soups, it is perfect for those who follow diets and fasting days.

1) Soak peas before boiling. Why is it important? You can throw the peas directly into the broth (you may have it on your shank or different smoked meats), but the peas take a long time to cook, and it is difficult to say in advance exactly how much they will be boiled, because it depends on the variety and on its freshness. It may turn out that everything in the soup will boil down terribly, and the peas will still be tough, or vice versa - it can immediately boil down into porridge, and the meat will not boil yet ...

Here are some very tricky tips, time-tested and experienced (from my great-grandmother):

1. Pour in peas hot water, approximately 1 to 4 (i.e. for a glass of peas - 4 glasses of water).

2. Add a teaspoon of baking soda or a couple of spoons of sugar. This really completely removes the effect of flatulence after peas!

3. Do not overexpose peas in water, do not stir or move them. It should swell, but not sour and foam. Leaving the peas overnight can cause them to turn sour, making them hard as stone when cooked. Therefore, many people think that soaked peas do not boil at all, yes, this happens if you overexpose them. (By the way, when you cook meat with tomato paste- it also needs to be added only at the end, tk. acid can prevent the meat from boiling, it will be tough).

4. Do not salt the peas when soaking and the dish with them before full readiness, only at the end.

5. From 30 to 120 minutes - enough peas for half-cooking, after which you can add them to soup, shurpa, or simply cook on mashed potatoes (boil for 10-15 minutes, and you're done)!

2) Cook the peas separately. Pour 3 cups of water into 1 cup of dry peas, bring to a boil, reduce heat to low, and simmer without a lid! DO NOT DRAIN! If you close the pan with a lid, the peas will surely boil away, flood the entire stove, immediately dry out, and it will be difficult to wash all this.

3) Cook the broth in a separate saucepan, cook as usual, you can add spices to the meat to taste (bay leaf, black pepper, dried spices), but NOT SALT. You do not need to cook smoked meats, they can be added at the end. (Omit this step if you are a vegetarian)

4) While the peas are boiling, take carrots (for 1 glass of peas 2 large carrots), peel, cut into cubes, fry in a pan on a preheated sunflower oil... When the carrots are covered with a golden crust, add the onion (2 onions in a cube) to it, fry until golden brown. Sprinkle generously with paprika and ground dried coriander. Stir in skillet for another 3 minutes.

5) In a saucepan, mix boiled peas, stir-fried onions and carrots, broth (or water and toss in the smoked meats), continue simmering over low heat.

6) Salt.

7) Finely chop the greens: dill, green garlic, cilantro. Remove the pan from heat, pour in the herbs, without stirring, cover with a lid. And let the soup steep for 15-20 minutes.

You will get an incredibly aromatic and delicious pea soup.

Many who are going to cook this first course are puzzled by the question of how to cook pea soup so that the peas are boiled. This is exactly the recipe for homemade pea soup with step by step photos, just below, we will consider.

Ingredients

• Peas - 400 grams
• 400 ... 500 grams of meat for broth
• Potatoes - 3-4 pieces
• One carrot
• Onion
• Smoked meats - 400 grams
• Water, salt, sugar, spices

Recipe

Delicious and proper homemade pea soup and just pea soup, these are, as they say, "two big differences." Therefore, so that even a novice cook would hear a lot of flattering reviews, and not cook an unappetizing something that remotely resembles pea soup, we will try to tell you about all the "pitfalls" of this amazing dish. But at the same time, we will try to make the cooking as simple as possible and tell you how to cook pea soup so that the peas are boiled.

So the first thing to do in order to make a delicious pea soup is to soak the peas. In fact, there is nothing complicated about it, just 400 ... 450 grams of dry pea grains

fill with two liters plain water room temperature and "forget" about it for eight ... twelve hours. And while this preparation has little to do with how to quickly boil peas for soup, it is really necessary. But there is a little trick: if you forgot to do this beforehand, it doesn't matter. Pour boiling water over the peas with not room temperature water. And then the peas will swell and become soft during cooking in just a couple of hours.

Now that the peas have undergone " preprocessing", Put it to boil. A liter of water (it is better to leave the one in which it is soaked), one teaspoon of salt, the same amount of sugar, and on the stove. You need to cook it yourself small fire after boiling and covered, until smooth. Usually it is an hour ... hour twenty, no more. Yes, and it is better to cook immediately in a three-liter saucepan, which will then be the measure of pea soup, but more on that below.

However, what a pea soup without delicious, rich broth... Therefore, 400 ... 500 grams of meat, one medium onion (put it right in the husk, anyway, then the broth will drain out, and everything will be thrown out of it), a teaspoon of salt, black peppercorns, bay leaf and two liters of water. After boiling - everything is as always, remove the foam, reduce the heat to a minimum and cook our broth for pea soup for about an hour and a half.

In the meantime, the broth and peas are boiling, peel and chop the other components of the pea soup. Six - seven small (or three - four larger) potatoes,

cut into thin, short strips.

One large carrot

rub on a coarse grater.