Of all the soups that we cook daily, only pea and bean soups cannot be cooked quickly, they require a long additional preparation. After all, every housewife knows that peas must be soaked for several hours before being sent to the soup. That is why this soup does not appear on the home menu so often. Is it possible to quickly cook pea soup without soaking the cereal for a long time?

Experienced housewives have found several ways to speed up the readiness of peas for cooking. Someone suggests boiling the peas in salted water for 10-15 minutes, then add a glass to the pan cold water, thereby accelerating the softening of cereals. Some housewives advise making pea soup, replacing whole grains pea flour. Our recipe will help you get the job done quickly and teach you how to cook pea soup in a short time.

What to take for soup

To make the soup tender, with a pronounced pea flavor, we need:

The presented set of products is designed for a 3-liter pan. The output is 4 servings. Cooking time is about an hour.

Tip: To quickly prepare a dish, take polished chopped pea grits for it.

Food processing and preparation steps

In our recipe, you can refuse to pre-cook the broth. Our task is to cook pea soup quickly, without leaving the stove.

First, you should prepare all the products for laying in the pan.

1. We clean and wash the meat.
2. We clean potatoes, onions and carrots.
3. Pour water into a saucepan.
4. We wash the peas several times under cold running water.

Now all the ingredients of the future dish are ready for cooking.

Important! We will need two pots of 3 liters each: one for cooking meat, the other for cooking peas and the soup itself.

1. Pour 2 liters of water into the stock pot. We put it on the stove. Lay the meat and the head of the onion. Bringing the contents of the pan to a boil, reduce the heat and cook the broth. To make the meat cook quickly, you can cut it into small portions.
2. We take a cauldron or a saucepan prepared for peas, pour over the dishes cold water, pour washed cereal into it.
3. Fill the peas with cold water so that it covers the grits one finger above its level, put on low heat.
4. Stirring occasionally, it is necessary to boil the peas so that all the water in the cauldron boils away. Usually it takes 7-8 minutes. Immediately pour more water at the same level. Cook again until completely boiled. Pour water a third time and repeat the whole operation.
5. Thrice boiled peas must be thoroughly crushed right in the cauldron. If you have a blender, use it. Place the cooked chickpeas in a blender and puree until smooth.
6. We take out the meat, and pour the crushed peas with the remaining broth.
7. Cut potatoes into small cubes, three carrots on a medium grater, we send vegetables to the peas.
8. Salt and pepper to taste. Cook until potatoes are ready. Approximately 15-20 minutes.
9. Turn off the heat, let the soup brew for half an hour.

For piquancy, pea soup can be supplemented with separately served rye croutons with garlic.

By the way, crackers can be quickly made by yourself. Cut half a loaf rye bread small cubes, dry in the oven, rub with garlic - a delicious addition to the first course is ready.

It is not forbidden to decorate the soup poured on plates with finely chopped greens, if your household likes it that way.

In contact with

Pea soup is a familiar first course, especially suitable for the cold season. Why just for cold? These are my personal associations, somehow I’m not drawn to taste it in the heat, but in winter and autumn, and even after a long stay in the fresh air, I simply can’t refuse a plate of hot aromatic and rich pea soup (as well as everyone my household members). Therefore, I believe that it is right to cook pea soup on bad and frosty days, although many of my relatives and friends cook it with pleasure even in the heat - there are no friends for taste and color, as they say.

So, let's begin. many people know, because it is a traditional dish for our cuisine. However, there are points that should be paid special attention to make the soup a success. Firstly, the correct pea soup must be cooked in broth, and pork or pork are best suited as meat. beef ribs. Variant with chicken broth is also quite acceptable, but lean pea soup ... I don’t know, probably, he has admirers, but in my opinion this is not quite what you need.

How to cook pea soup: you need to take one and a half glasses of peas, sort it out and rinse thoroughly, pour water so that it completely covers it, and leave for several hours (it is most convenient to do this in the evening, soaking the peas all night). After the peas swell, it must be poured into the already prepared broth and boiled for about an hour. In principle, the cooking time is not too limited and depends on the variety of peas and on the preferences of eaters: if you need whole peas in the soup, then you need to turn off the fire earlier and vice versa, if you want the soup to look like (or to make mashed soup), then you need to boil the peas longer. For the broth, as already mentioned, any meat is suitable, but if possible, it is better to cook it on the ribs. Add to broth Bay leaf, various spices and salt. Speaking about how to cook pea soup, it should be mentioned that when peas boil, foam appears on the surface of the broth, which must be removed with a slotted spoon or an ordinary spoon.

While the peas are being cooked, you need to take the carrots and a couple of onions, finely chop (grate the carrots on a coarse grater) and fry in vegetable oil. You also need to peel and cut into cubes 6-7 potatoes. When the peas are almost boiled soft, potatoes and carrots with onions should be added to the broth, and salt should be added if necessary. After 15 minutes, pea soup is ready! 2-3 minutes before turning off, you can add chopped greens to the soup (any: parsley, dill, green onion). If desired, you can beat the resulting dish with a blender, and then you get a wonderful pea puree soup(in this case, it is better to put a little more peas initially to achieve the desired density).

From all that has been said, it follows that cooking pea soup is not at all difficult, and the result will invariably excite the appetite. Interestingly, in classic recipe potatoes are not included in pea soup, but it can be cooked on smoked ones. In general, when discussing how to cook pea soup, one cannot but mention that this dish “loves” smoked meats very much. For taste and aroma, you can add a little chopped bacon (it is best to fry it along with onions and carrots). Serving the soup on the table, you can put croutons (crackers) of white or black bread on a separate dish, or even better, cut them and put them on a plate for everyone. It turns out very tasty and unusual, you just need to eat so that the croutons do not have time to completely soak.

Speaking about how to cook pea soup, it must be said about the unknown for many points. For example, in order for peas to cook faster, you can add a little baking soda to the broth during cooking (on the tip of a knife). Although, of course, it is much better to just soak it in advance so as not to add questionable ingredients to the soup.

Bon Appetit everyone!

This dish gained great popularity in the first century BC. Even in Athens, hot soup was sold on the street. Nowadays, almost everyone knows how to cook pea soup. The main secret the ideal result is the right component. The Dutch brain variety is best suited, which must be soaked, periodically changing the water. And the highlight will be wheat crackers, which are added before serving.

This is the simplest and most common cooking option. To get a rich aroma, you need to soak the peas in advance.

Ingredients:

• pork - 300 g;
• dry peas - 220 g;
• bulb;
• spices;
• potatoes - 7 pcs.;
• carrots - 1 pc.;
• water - 3 liters;
• lavrushka - 2 sheets;
• butter - 45 g;
• garlic - 3 cloves;
• salt - 0.5 tsp.

Cooking:

1. Rinse the peas, pour cold water. Leave for a couple of hours.
2. During this time, change the water three times.
3. Place the meat in a large saucepan.
4. Drain water from peas. Pour into a saucepan.
5. To fill with water.
6. Cut the garlic, add to the meat.
7. Salt. Boil an hour.
8. Cut the potatoes into slices, transfer to the soup. Cook for half an hour.
9. Chop the onion.
10. Grate carrots.
11. Heat the pan, sauté the vegetables until soft.
12. Sprinkle with spices. Put laurel.
13. Transfer to soup. Boil for half an hour.

How to cook in chicken broth?

This is a soup according to the recipe of the famous TV presenter Yulia Vysotskaya.

Ingredients:

• chicken thighs - 2 pcs.;
• green split peas - 150 g;
• dried onion;
• potatoes - 3 pcs.;
• dried celery;
• paprika;
• dried spinach;
• coriander;
• dried carrots;
• ground cumin;
• water - 1500 ml;
• salt;
• lemon - a quarter.

Cooking:

1. Rinse the thighs, place in a saucepan, pour water. Boil one hour after the start of boiling.
2. Get meat. Strain the broth. Put back on the fire, bring to a boil.
3. Cut the peeled potatoes, add to the broth.
4. Add dried herbs, vegetables and spices.
5. Boil until potatoes are cooked.
6. At the end, add chopped lemon to the soup.

Scandinavian recipe

Each nation has its own way of preparing this dish. Try a tender scandinavian soup.

Ingredients:

• ribs - 500 g;
• dry peas - 460 g;
• allspice - 2 peas;
• parsley - 20 g;
• water - 2.2 liters;
• ground black pepper;
• salt;
• dill - 20 g;
• bulb;
• carrots - 1 pc.;
• black pepper - 2 peas;
• dried thyme - 1 teaspoon.

Cooking:

1. Rinse the peas, leave in water for six hours.
2. Drain the water.
3. Transfer the peas to a bowl. Pour in water.
4. Peel the onion, chop, cook until golden brown.
5. Clean the carrots, grate. Add to onion.
6. An hour after the start of cooking the peas, add the ribs. Boil for half an hour.
7. Remove the ribs, cool, cut into portions. Return to broth.
8. Place roast in a saucepan. Salt.
9. Cut the parsley. Place in soup.
10. Add spices, mix.
11. Chop dill. Fall asleep in soup.
12. To cover with a lid. Serve after a quarter of an hour.

Classic Pea Soup

To make it satisfying Tasty dinner, you need a minimum available products and a little time if you pre-soak the peas.

Ingredients:

• peas - 500 g;
• dill - 20 g;
• bulb;
• petiole celery;
• carrots - 1 pc.;
• water - 2.3 liters;
• seasoning for meat - 1 teaspoon;
• potatoes - 1 pc.;
• cream - 100 ml;
• garlic - 1 clove;
• Borodino bread - 4 slices.

Cooking:

1. Soak the washed peas, leave for six hours. It will be convenient to pour the beans in the evening.
2. Rinse. Place in a saucepan. To fill with water.
3. Salt. It is better to cook in a cauldron or pan that has thick walls.
4. When it boils, foam forms, it must be removed.
5. Peel potatoes, cut into large pieces.
6. Coarsely chop the peeled carrots.
7. Place vegetables with beans.
8. Rinse the onion and put it together with the husk in a saucepan. In this cooking option, the soup will have a beautiful amber color, which will give the husk.
9. Add celery stalks.
10. Switch fire to minimum.
11. Boil for two hours.
12. Take out the celery and onion.
13. Grind the products with a blender, transferring them to a dish convenient for this.
14. Salt. Sprinkle seasonings.
15. Pour, brought to a boil, cream.
16. Peel the garlic, chop, add to the composition.
17. Cut bread into small pieces. Fry in a frying pan, no need to add oil.
18. Pour the soup into bowls. Decorate with dill. Fall asleep in portions of croutons.

Pea soup with smoked meats

A special taste is given to the usual smoked dish. Use split peas, then you do not have to spend time soaking.

Ingredients:

• smoked ribs - 500 g;
• brisket - 300 g;
• potatoes - 300 g;
• peas - 250 g;
• onion - 160 g;
• carrots - 150 g;
• vegetable oil;
• salt;
• pepper;
• greenery;
• lavrushka - 4 sheets.

Cooking:

1. Place the ribs in the pot. Fill with water. Boil half an hour after boiling.
2. Get it. Cool down. Remove meat from bones. Slice.
3. Wash the peas.
4. Place the meat back into the broth.
5. Fall asleep peas.
6. Cook for half an hour.
7. Remove skins from bulbs. Chop.
8. Peel the carrots, grate medium grind.
9. Cut the brisket.
10. Pour the oil into the pan. Add vegetables, fry. Transfer to a plate.
11. Pour the brisket into the pan. Fry without oil.
12. Peel potatoes, cut into cubes. Drop into broth.
13. After five minutes, shift the brisket.
14. Salt. Add spices, roast.
15. Cook until potatoes are soft.
16. Put laurel.
17. Remove from stove. Keep covered.
18. After 10 minutes, take out the bay leaves.
19. Decorate the soup with chopped herbs.

with beef

To treat your body hot, you can cook pea soup with meat. This dish is not only healthy, but also satisfying. Any part of the beef will do, but if you want to get a rich dish, use meat on the bone.

Ingredients:

• beef - 450 g;
• peas - 1 cup;
• lavrushka - 4 sheets;
• potatoes - 200 g;
• onion - 150 g for frying;
• onion - 1 small onion for broth;
• carrots - 120 g for frying;
• pepper;
• salt;
• carrots - 1 pc. for the broth;
• vegetable oil.

Cooking:

1. To avoid soaking, use split peas.
2. Rinse the beef, place in a saucepan.
3. Peel the carrots, place one whole root in a saucepan, grate the rest.
4. Peel the onion from the husk. Send one head to the pan, the rest - chop.
5. Fill a saucepan with water, close the lid and bring to a boil.
6. After two hours, add lavrushka.
7. Get the beef. If there are bones, separate the meat, chop.
8. Remove onions and carrots. Boiled vegetables won't be needed. Strain the broth.
9. Boil. Return the meat.
10. Fall asleep peas.
11. Peel potatoes, cut, place in broth.
12. Heat up a frying pan, add oil, add carrots and onions.
13. Cut dill. Put together with the frying in the soup.
14. Boil for about 10 minutes, let it brew.

With crackers

A light first course, cooked without smoked meats and fatty broth, will help maintain a slender figure.

Ingredients:

• dry peas - 1 cup;
• garlic - 7 cloves;
• parsley - 15 g;
• dill - 15 g;
• potatoes - 5 pcs.;
• lavrushka - 2 sheets;
• carrot - 1 pc.;
• butter - 60 g;
• onions - 2 heads;
• water - 2.5 liters;
• ground black pepper;
• salt.

Cooking:

1. Rinse the peas, pour water, leave for 12 hours. In this case, the peas will cook quickly enough and acquire a delicate taste.
2. Drain liquid.
3. Pour the peas into a saucepan, pour water. Put to boil.
4. Remove the husk from the onion, rinse, chop.
5. Melt the butter in a frying pan, sauté the onion.
6. Slice carrots.
7. Combine with onions. Fry.
8. Cut the peeled potatoes into cubes, place in a saucepan with the finished peas.
9. When it boils, place the roast.
10. Salt, add bay leaf, pepper.
11. When the potatoes are cooked, add chopped greens and chopped garlic. In five minutes, the dish will be ready.
12. While cooking, take the bread, cut into cubes. vegetable oil pour into the pan, place the bread slices. Fry until golden crisp appears. Add the finished croutons to the plates.

How to cook pea soup in a slow cooker?

Quick cook fragrant soup a slow cooker will help with chicken.

Ingredients:

• smoked chicken fillet- 1 PC.;
• potatoes - 3 pcs.;
• grilled chicken sausages - 3 pcs.;
• split peas - 2 cups;
• vegetable oil - 2 teaspoons;
• water - 1500 ml;
• bulb;
• spices;
• salt.

Cooking:

1. Rinse the peas in advance and soak.
2. Chop the onion.
3. Heat oil in a bowl. Place onion. Set the mode "Frying" for five minutes.
4. Cut the sausage and fillet.
5. Place on bow.
6. Cut potatoes, add to bowl.
7. Drain liquid from peas. Send to the bowl.
8. Sprinkle spices.
9. Pour water. Salt.
10. Turn on the "Extinguishing" mode. Time to install two hours.

Delicious and easy recipe with meatballs

Pea soup is famous for its delicious taste and ease of preparation. Pairs well with meatballs.

In order for the soup to be truly healthy and tasty, the peas must be soaked for at least six hours, preferably overnight.

Ingredients:

• pork pulp - 350 g;
• water - 2.6 liters;
• egg - 1 pc.;
• lavrushka - 3 sheets;
• refined sunflower oil - 55 ml;
• potatoes - 3-4 tubers;
• carrots - 1 pc.;
• dill - 20 g;
• salt - 2 pinches;
• ground black pepper - a pinch;
• bulb;
• dry crushed peas - 2 cups.

Cooking:

1. Soak the main component. Drain water, rinse.
2. Peel potatoes, cut as desired. Leave in water to remove starch.
3. Pour water into a saucepan, boil.
4. Fall asleep peas.
5. Place washed potatoes.
6. Boil for an hour, regularly remove the foam that will appear on the surface.
7. Place the washed, chopped meat, onion into the meat grinder, grind.
8. Sprinkle with spices. Crack an egg. Mix. Salt.
9. Roll up semi-finished meat products.
10. Put them in the soup, boil for 10-12 minutes.
11. Onion, peeled from the husk, chop.
12. Grate carrots.
13. Put the vegetables in the pan.
14. Place in soup.
15. Add salt, bay leaf. Remove from heat after 10 minutes. Let it brew for the acquisition of a pronounced taste and aroma.

Creamy green pea soup

In this cooking option, fresh or frozen peas are used.

Ingredients:

• green peas - 400 g fresh;
• onions - 2 pcs.;
• butter - 5 teaspoons;
• pepper;
• greenery;
• broth - 550 ml;
• cream - 170 ml, fatty;
• salt.

Cooking:

1. Peel the onions, chop, place in a pan. Saute for butter. When browned, add peas, fry.
2. Pour in the broth, you can use any composition. Boil for a quarter of an hour.
3. Pour in the cream, boil. Remove from fire.
4. Grind the composition with a blender.
5. Sprinkle pepper, salt.
6. If old peas were used and unground skin remained during whipping, grind through a sieve.
7. Sprinkle with herbs when serving.

Lean pea soup

For those who observe fast days, this soup recipe is perfect.

Ingredients:

• mediterranean herbs;
• water - 2 liters for soaking;
• lavrushka;
• peas - 1 cup;
• frying oil;
• Dill;
• potatoes - 2 pcs.;
• caraway;
• carrots - 1 large fruit;
• onion - 2 pcs. medium size;
• for croutons White bread- 2 pieces;
• black pepper - 5 peas;
• salt;
• water - 2 liters for soup.

Cooking:

1. Soak peas in water.
2. Peel the onion, chop.
3. Peel the carrots, grate.
4. Peeled potatoes cut into cubes.
5. Place the sliced ​​bread on a baking sheet, put in a hot oven to dry. This will take approximately 10 minutes.
6. Sauté the onion until transparent.
7. Place the carrots in the fried onion. Simmer for 12 minutes.
8. Drain water from peas. Rinse.
9. Pour in a liter of water. Boil for two hours.
10. Move the roast and potatoes to the peas.
11. Sprinkle spices. Add water.
12. Boil for a quarter of an hour. Salt.

With added sausage

Smoked meats will emphasize the taste of pea soup and give a unique flavor to the dish.

Ingredients:

• crushed peas - 1 cup;
• smoked sausage - 350 g;
• carrot - 1 pc.;
• potato tubers - 3 pcs.;
• onion - 1 pc.;
• greenery;
• salt;
• Bay leaf.

Cooking:

1. Rinse the peas, soak for four hours.
2. Pour three liters of water into a saucepan, bring to a boil.
3. Drain the water from the peas, transfer to a saucepan.
4. Boil an hour.
5. Cut the peeled potatoes, add to the peas.
6. Place the sausage cut into strips in a saucepan.
7. Finely chop the onion.
8. Peel the carrots, grate, fry.
9. Transfer to peas. Salt.
10. Pour greens, put lavrushka. Boil for a quarter of an hour.

Many people love pea soup. But to make it really tasty, you need to find out some secrets of cooking such a dish!
Peas. This is the most basic component, so the taste of the soup will depend on it. Use quality peas. It should be light yellow and have a specific smell. An unpleasant smell or browning will indicate poor quality. Meat. You can use beef, pork, chicken or smoked meats. Vegetables. Usually use potatoes, onions, carrots. Greens. It will give a pleasant taste and make the dish more beautiful. Spices. It is important not to overdo it, as the pea soup should be tender and not too spicy.

Pea preparation

To make the soup delicious, prepare the peas. First rinse it well several times to remove all dust. Then soak the peas in water for a few hours. This is necessary to achieve softening and reduce the cooking time. You can pour it with cool or warm water and leave it all night, or you can put it in boiling water for 4-5 hours.
How to cook? How to make delicious pea soup? Below are a few recipes.

Recipe #1

Cook a spicy soup with smoked meats. Here is what is required for this:
200 grams of smoked pork loin;
200 grams of smoked sausage;
200 grams of bacon;
1 glass of peas;
two potatoes;
two bulbs;
1 carrot;
about a third of a glass of vegetable oil;
several bunches of dill and parsley;
pepper and salt to taste.
First, boil until almost fully prepared peas. It should become quite soft and easy to chew. Peel the potatoes, cut them into cubes or strips, put in a boiling broth. Then cut the sausage, bacon and loin into strips, place everything in a saucepan. Peel and finely chop the onion, wash the carrots well and grate on or medium grater. Fry the vegetables in vegetable oil until light golden brown. Put the fried carrots and onions in a saucepan. Wash the dill and parsley, shake off and put in the soup. After five minutes, add pepper and salt and turn off the heat.

Recipe #2

Weld tasty soup from peas with ribs. Ingredients:
400-500 grams of pork ribs; about 250 grams (one glass) of peas; 2 potatoes; 1 onion; 1 carrot; two or three tablespoons of vegetable oil; several bunches of parsley; salt and pepper. Preparation:
Put a pot of water on the fire, immediately put in it soaked for several hours and slightly swollen peas, as well as pork ribs. If they are too long, first chop them into several small pieces. After about an hour and a half, remove the ribs. Peel the potatoes, cut them and place them in the broth. While the potatoes and peas are boiling, take care of the carrots and onions. Grate the carrot, peel the onion and chop with a knife. Then fry the vegetables in a pan until transparent, and after 5-7 minutes after boiling the potatoes, put them in a saucepan. When the potatoes become soft, remove the meat from the bones and put it in the soup. After about five minutes, add finely chopped parsley, as well as pepper and salt. Done. Recipe No. 3


It will turn out very tasty soup-puree from peas with croutons. Prepare the following ingredients:
one glass of peas;
2 liters of water;
300 grams of sausages or sausages;
three slices of white bread;
three cloves of garlic;
dill greens;
three tablespoons of vegetable oil;
pepper and salt.
First you need to cook the peas until fully cooked. When it becomes completely soft and boiled, cool it slightly and puree the soup with a blender. If you use sausages, then they should be boiled. After that, cut them in any convenient way.
Put the soup pot on the fire. When the broth boils, place chopped sausages or sausage in it. After about three minutes, add chopped greens. After a minute, salt and pepper the soup and remove the pan from the heat. Start cooking croutons. Cut the bread into small cubes and fry in vegetable oil. rub them well on the croutons. Serve the puree soup hot with the croutons.

Recipe #4

You can cook pea soup with chicken.
List of ingredients:
500 grams of chicken (any part will do, fillets can be used);
a glass of peas;
two potatoes;
one bulb;
one carrot;
three to four tablespoons of vegetable oil;
three to five cloves of garlic;
several bunches of dill;
salt to taste.
Boil the peas almost until cooked. Cut the chicken fillet and place it in the broth. When the fillet is almost ready, take care of the potatoes. Peel it, wash it and cut into strips. Peel and finely chop the onion. Carrots are best grated on a grater (medium or large). Fry the chopped vegetables in oil until a light golden hue appears. Place the onion and carrot in the broth. Wash the dill, shake it off and chop with a knife. Peel and chop the garlic using a garlic crusher. Approximately 5-7 minutes after adding the frying, put garlic and herbs into the soup. After a couple of minutes, salt the soup. Ready!

Recipe number 5

You can cook pea soup in a slow cooker. Here's what's required;
300 grams of ham;
300 grams of smoked pork ribs;
a glass of peas;
2 potatoes;
one carrot;
one bulb;
dill or parsley;
two tablespoons of vegetable oil;
pepper and salt.
First prepare the ingredients. Peel and chop the onion, grate the carrots, peel the potatoes and cut into strips. Tear or chop greens with a knife. Pour into a bowl vegetable oil, place the ham, ribs, onions and carrots in it. Select the "Frying" mode and fry everything, stirring, for about 10 minutes. Now place the peas (of course, they should be pre-soaked) and potatoes in the multicooker bowl. Pour water, select the "Extinguishing" mode and set the timer for 1.5 hours. If the readiness of the peas does not suit you, then extinguish for another 10-20 minutes. If the peas are ready, then add some water, herbs and salt and turn on the “Heating” mode for 10 minutes. Choose the most the best recipe and be sure to cook a delicious pea soup!

Peas are one of the most ancient and traditional food products. It's tasty and inexpensive. In terms of calories, it surpasses even meat, namely, lean beef. Soups, cereals, main dishes, salads are prepared from peas, pies are baked and jelly is cooked.

And pea soups are without a doubt the most popular. Especially wet autumn and frosty winter. How nice, having come home from skiing or skiing, to sit down at the table, on which there is a plate of hot and thick pea soup, and next - separately - croutons or croutons! Sprinkle them on a plate, take a spoon - and squint in anticipation of pleasure :)

Very often, pea soup is prepared with smoked meats or on meat broth. But the vegetarian options are just as great. Which can always be “fixed” for a meat-eater by adding fried bacon or chopped smoked sausages directly to the plate.

Pea soup with garlic croutons
		Ingredients: Peas - 1 cup Rye bread - 1/3 loaf Potato - 3 tubers Carrot - 1 piece Garlic - 6 cloves Parsley - 1 sprig
This is a recipe from our childhood. It awakens nostalgic memories and seems to return us to the parental home. The most simple and uncomplicated ingredients, but what a result! The most important component of this soup is, of course, croutons!
Lean pea soup with tomato paste
		Ingredients: Peas - 200 grams Potatoes - 4 pieces Carrot - 1 piece Onion - 1 piece Tomato paste - 1 tsp Garlic - 2 cloves Vegetable oil- 2 tablespoons
Pea soup is wonderful because you can cook it not only on the broth - vegetable, chicken or meat, but simply on the water. This is great Lenten dish. Savory and fragrant. Add a spoon tomato paste and garlic - and familiar dish will acquire the necessary sourness and sharpness and sparkle with new notes.
Pea soup with mackerel
		Ingredients: Peas - 300 grams Carrot - 1 piece Onion - 1 bulb Parsley root - 1 piece Hot smoked mackerel - 1 piece Butter - 30 grams Bay leaf - 2 pieces Nutmeg - pinch
We offer to replace the usual smoked meats with ... fish! Useful and affordable mackerel. Also smoked. In combination with peas, its taste will sparkle with new colors, and nutmeg will complement the beautiful picture of a family dinner. Choose how to subscribe:
Pea soup with beef
		Ingredients: Peas - 200 grams Beef - 400 grams Water - 1.5 liters Onion - 1 piece Carrot - 200 grams Leek - 200 grams Potato - 300 grams Celery stem- 1 stem Bay leaf - 1 piece
Don't like smoked meats? A lean version soup seems not satisfying enough? We offer to cook pea soup with the usual beef. Believe me, he will be just as beautiful. A duet of peas and beef on your plate will successfully decorate leeks, celery and bright cloves.
Pea soup with apples
		Ingredients: Beef - 500 grams Peas - 1 cup Potatoes - 2 pieces Apple - 2 pieces Onions - 2 pieces Tomato paste - 2 tablespoons
Don't be afraid to experiment! Let's try to cook pea soup with beef and apple! The apple will give the soup a subtle sourness, a pleasant aroma and freshness. It is easy to prepare, and the result in a plate will please everyone. We think that your family will definitely like this soup, and you will cook it more than once.
Pea soup with various smoked meats
		Ingredients: Peas - 150 grams Water - 1 liter Pork - 300 grams Hot smoked sausages - 100 grams Cold smoked barrel - 150 grams Onion - 180 grams Carrot - 180 grams Celery stem- 3 stems Parsley - 2 tbsp.
The classic version is pea soup with various smoked meats. Boiled in a traditional meat broth boiled with roots. And smoked products - meat and sausages - are added later. Very hearty soup. Rich, fragrant. Just what you need for a cold winter day.
Pea soup with ribs
		Ingredients: Hot smoked pork ribs- 500 grams Water - 2.5 liters Carrots - 2 pieces Onion - 2 bulbs Celery stem- 1 stem Peas dry - 250 grams
And one more classically recognizable version of pea soup - with smoked pork ribs. Rich, satisfying, fragrant and attractive and quite budgetary for meat soup. Who can refuse a plate of such a magical soup?
Pea soup in a slow cooker
		Ingredients: Shelled peas - 400 grams Sweet pepper - 1 pod Onion - 1 piece Chili pepper - 1 pod Garlic - 2 cloves Smoked hunting sausages - 250 grams Vegetable oil- 2 tablespoons Sweet paprika - 2 tsp
All legumes go great with smoked meats. And for this soup we will take the most ordinary hunting sausages. Sweet and chili peppers will “play” a sharp note, and preparing such a soup in a slow cooker is easy and simple! However, this soup can successfully turn out to be lean if you cancel the sausages.
Pea soup with chicken and garlic croutons
		Ingredients: Any parts of a chicken other than a fillet- 400 grams Onion - 1 piece Carrots - 3 pieces Potatoes - 2 pieces Ground black pepper- 0.5 tsp Dry green peas - 250 grams Baguette or loaf - 1 piece
In this soup, peas are added not all at once, but in two doses, so a thick puree-like soup base with individual peas is obtained, which gives the soup originality and novelty. Garlic croutons are especially good with this soup.
Pea soup with pork
		Ingredients: Peas - 1.5 cups Pork ribs - 800 grams Potatoes - 5 pieces Carrot - 1 piece Onion - 1 piece Vegetable oil- 2 tablespoons Italian herbs- 3 pinches Salt - to taste Water - 3 liters
Pork lovers will definitely love this variety of pea soup. We advise you to take meat on the bone - it will turn out tastier, especially if it is smoked ribs. And in this recipe, we will recommend spices, changing which, you can experiment with the flavors of your favorite soup.

Legumes are rich in proteins, which are well absorbed with moderate use and proper preparation of the product, and carbohydrates, which are so necessary for us. They also contain the most valuable plant fiber, maintain 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!