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The most important thing in cooking pea porridge is to choose the right cereal. The peas should not be green, but yellow (that is, ripe) and chopped into halves - this will surely boil down when cooking. Don't buy the cheapest peas. Remember, the miser pays twice. After buying, be sure to sort out the cereals, as they may contain unwanted debris, including small stones. Another secret of quick pea porridge is to soak the cereals for several hours in cold water.

Fill the cereal with water at night or in the morning, before leaving for work. 7-8 hours is the most optimal time for peas to swell

Even in the very quick option pea porridge will cook for about an hour, and if you want to cook dinner for hastily, you better try something different.

The classic version of the preparation of pea porridge

You will need: - 1 glass of dried peas; - salt to taste; - butter or vegetable oil for dressing. Rinse the pre-soaked peas and refill them with cool running water so that the water barely covers the peas. Put the porridge on the fire and, as soon as the water boils, reduce the heat to low. Cook the porridge with constant stirring for 30 to 50 minutes, depending on the type of peas. The result should be a puree mass. Season the porridge with creamy or vegetable oil, salt, and garnish serving plates with cucumber slices and dill.

If desired, you can add fried onions to the porridge.

A plate of such porridge - hearty dish containing a lot of healthy proteins and carbohydrates. For increase energy value you can add various smoked meats to it, which perfectly set off the taste of peas. Try pan-frying 50 g smoked brisket and 50 g ham, chopped into slices. Or take bacon, kupat or any other sausages - they can be cooked whole by making cuts along the edges or chopping them into small pieces. You can sauté chopped bacon slices.

Pea porridge in a slow cooker

A slow cooker is a salvation for busy housewives. Using this miracle device allows

Pea porridge has been present in Russian cuisine for several centuries. Traditionally, it was cooked from an unshelled product, with the addition of a large number water. The peas were boiled completely, and the dish was considered successful when it acquired a puree-like consistency. They ate with fried onions, which were added after cooking. And the mass left over from the dinner was not thrown away, but used as a filling for pies.

Advantages and disadvantages of the dish

Such significant attention to the product is due to its high nutritional value... The dish is high-calorie (from 180 Kcal), very satisfying, even without additional ingredients. It is the richest source of plant-based protein that can replace animal protein during fasting or when you need to quickly recuperate after hard work.

Today, the recipe for pea porridge is interesting for vegetarians who avoid meat products. It must be present in the diet of athletes - athletics and strength cultures. But the dish will also benefit an ordinary person, because it is rich in trace elements and amino acids. Despite the calorie content, it will support the diet, as it dulls the feeling of hunger for a long time. Porridge can be deliciously prepared from split peas.

The benefits of the product include:

• the ability to use as an independent dish... You can fill it with any vegetable oil, but not cream. This combination is too heavy for the stomach;
• combination with meat and fish products... A simple and hearty side dish will be a good addition to cutlets, stews in large pieces, baked fish, fried seafood.

It is recommended to treat with caution the question of how to cook pea porridge for people with impaired gastrointestinal functions. If in a healthy person it provokes an easy but productive bowel cleansing, then in a person suffering from colitis it can cause an attack of flatulence and bloating.

The harm of the product can be traced to people with kidney disease, with cholecystitis. You should not abuse it for anemia, despite the fact that peas do improve blood counts. The effectiveness of the product is many times lower than that of medical iron preparations, and the likelihood of indigestion or weight gain is high.

The subtleties of cooking

There are no trifles in the question of how to cook delicious mashed pea porridge. The choice of the product, its preliminary preparation, the proportions, the choice of dishes and the boiling process itself are important. There are no other cooking recipes, choose any, the main thing is to know the rules for preparing and cooking porridge.

• Green peas boil very quickly... It is enough to cook for 20 minutes and grind it with a blender. But not everyone will like the dish of a green shade. And its traditional version is made from dried yellow peas.
• Pre-soaking required... It performs 2 tasks: let the cereal swell, which will shorten the cooking time. And remove the specific smell, which is considered a disadvantage of the dish. This smell is not given by the pea kernels themselves, but by thin transparent films on them. When soaking, the films come off the nuclei, washing in running water eliminates them completely. The optimum soak time is 8 hours.
• After soaking, the water should be drained... And boil the peas in fresh, covering the cereal by 1 cm.
• If there is no time to soak in water, you will still get a good pea porridge.... The recipe without soaking allows you to dip the cereal into water with soda diluted in it (½ teaspoon is enough for 3 liters). After 1 hour, the water can be drained, rinsed and put on fire.
• How much to cook pea porridge depends on the quality of the peas and the soaking time... The more swollen it is, the faster it will turn into a puree. Observe the ratio of ingredients. After 8 hours in water, 1.5 hours of cooking is enough. You can soak the peas overnight so you can cook in the morning.
• Use thick-walled dishes... It has more chances to keep the porridge from burning. Stir frequently in a regular saucepan.
• Simmer on the stove... On strong, the pea protein will curl up, making it tough.
• Do not salt. Do this at the very end of cooking, otherwise the peas will take longer to cook.

Check the readiness by the state of the peas. If it is still solid, and the water has already boiled away, pour in a mug of boiling water. Adding cold water will impair the taste. If it's already boiled, and there is still water, just drain it and hold the pan over low heat without a lid for 5 minutes.

Delicious step by step recipe

Try a simple, runny porridge, perfect as a side dish with meat and fish. Or a complete meal that requires a minimum of effort.

Simple porridge

Cooked in water or milk, it can be considered completely dietary meal... The feeling of satiety comes very quickly when consumed.

You will need:

• dry peas - 1 cup;
• salt - a pinch;
• butter- a piece.

Cooking step by step

1. Pour peas soaked in water with water, put on fire.
2. Bring to a boil, remove the foam.
3. Reduce heat, cover, boil until the water boils away.
4. Check the readiness of the peas, season with butter, stir.

If individual peas are soft, but most of them retain their shape, just stir the porridge. The finished cereal will immediately fall apart in mashed potatoes.

With stew

Pea porridge with stew is very satisfying. This is a complete daily meal for a large family.

You will need:

• dry peas - 2 cups;
• meat stew - 1 can;
• onion - 1 head;
• carrots - 1 root vegetable;
• butter - 40 g;
• vegetable oil - 2 tbsp. spoons;
• water - 4 glasses;
• salt pepper.

Preparation

1. Put the prepared peas in a cooking pot, cover with water.
2. Bring to a boil, cook until tender over low heat, covered.
3. Salt and add butter after the cereal is done.
4. Peel and chop the onion and carrots, fry in oil in a pan. Put the stew with vegetables, mix, heat.
5. Combine porridge with meat dressing.

Try the dish after cooking. Stew usually contains spices, but if they are not enough, add ground pepper, paprika to the pan.

With meat. Classic recipe

Such a dish is necessary and can be served with festive table... Pea porridge with meat looks original and turns out to be very tasty (as in the photo).

You will need:

• dry peas - 2 cups;
• water - 4 glasses;
• onion - 2 large heads;
• meat (pork) - 300 g;
• salt.

Preparation

1. Boil the peas over low heat until tender. Season with salt, stir until puree is obtained. If it's patchy, crush with a potato pusher.
2. Cut the meat into slices.
3. Peel the onion, chop into half rings.
4. Fry the onion until tender, place the pork pieces on top, cover. Simmer over low heat, add spices, salt.
5. Put the frying on mashed potatoes, pour over the juice.
6. Preheat the oven to 180 °, put the dish on for 10 minutes.

You can serve such porridge in the form in which you cooked it. So she will look just luxurious. Therefore, place it in a heated ceramic container before baking. By a similar principle, pea porridge is prepared with smoked meats - chicken, pork ribs.

We hope that there are no secrets left for you in the question of how to cook pea porridge. It is very useful to make and eat such porridge. And this hearty dish, alone or with meat, will take its rightful place on your table.

Pea porridge is a dish made from peas boiled in water. Agree that we do not often indulge ourselves with such yummy, but in vain! Not only does it not require cooking special efforts, it is also very useful for our body. This is a delicious and satisfying side dish that goes well with meat dishes, smoked meats and grilled sausage.

Pea porridge is distinguished by its nutritional properties at a fairly low calorie content. It contains elements such as zinc, iron, magnesium, calcium, vitamins A, B, C, E. With all this, the calorie content of porridge is only 90 kcal per hundred grams. This dish is recommended to be consumed to maintain the health of the cardiovascular system, preserve youth, beauty, good shape, sharp eyesight and memory, stability of the nervous system, to protect against harmful substances, the occurrence of cancers. With significant indigestion, ulcers or chronic gastritis, flatulence and other serious ailments associated with the gastrointestinal tract, the use of pea porridge should be limited.

Preparation and boiling of peas

To make the bean dish tasty, you need to cook the pea porridge correctly. To do this, you need to choose a good quality peas and prepare it correctly.

The most useful, very valuable in terms of the content of vitamins is considered to be peas.

However, such a product must be soaked in cool water beforehand. The beans are sorted out, low-quality and spoiled peas are removed. Rinse under running water. It is advisable to do this several times. Next, the washed peas are poured over and left overnight. Thanks to the procedure, the peas will boil well, and favourite dish it will turn out delicious.

To quickly cook the pea porridge, it is placed on the stove in the same water in which the beans were soaked, adding the missing amount. The pan should have a thick bottom and sides. Everything is brought to a boil over medium heat, salted, and cooked for about half an hour on a candle.

The proportions of water and peas in pea porridge should be approximately 2.5: 1.

During cooking, the future food must be thoroughly mixed so that the mass does not stick. At the end of cooking, the whole mass is mashed using a pusher or blender, as you like. But remember, you need to cook pea porridge in water for at least half an hour, otherwise the peas will turn out to be tough and tasteless.

How to cook pea porridge in a slow cooker

Recipe number 1 - tasty and fast

Ingredients:

• 1 glass of peas
• 1 glass of water
• salt.

Preparation:

Rinse the beans, do not soak, pour into the multicooker bowl, add water, salt. The water should be about a centimeter taller than the peas, no more. Close the lid, then turn on the "Extinguishing" mode for 2 hours. You can also set the "Buckwheat" or "Groats" mode. If the porridge stays in the multicooker for a while, it will thicken, so more water can be poured into this.

It should be said that the cooking time depends very much on the type of peas. Hulled ones cook faster, whole ones take longer. Sometimes there are peas that do not boil at all.

Recipe number 2 - with chicken

Ingredients:

• 400 g peas
• 400 g chicken meat(breast or cut from the hips and legs, as you like),
• 1-2 onions
• 1 medium carrot
• salt and spices for chicken - to taste,
• vegetable oil for frying.

Preparation:

Cut the onion into cubes or half rings, grate the carrots on a coarse grater, put the vegetables in a multicooker bowl, add vegetable oil, then fry in the "Fry" or "Bake" mode until transparent. Then add the chicken meat, cut into pieces, and fry for 15–20 minutes, stirring occasionally. Then add washed peas, salt, spices, cover with water or chicken broth so that it covers the food with two fingers, close the lid and set the "Stew" mode for 1.5-2 hours or "Buckwheat" ("Groats", "Porridge"). After cooking, add a spoonful of butter if desired and let it simmer in the heating mode for another 10 minutes. Sprinkle with herbs, and to the table!

Recipe number 3 - with milk

Cereals in milk are very hard to boil. Therefore, if you want to get porridge-puree, then pre-soak the peas for 6-8 hours.

Ingredients:

• Peas - 1 tbsp.
• Milk - 2 tbsp.
• Salt - 1 tsp
• Butter - 50 g

Step by step cooking:

1. Since the peas will be boiled in milk, pre-soak them for 6-8 hours. Then drain the water and rinse it.
2. Send the cereal to the multicooker bowl, pour in the milk and immediately add the salt.
3. Select the "Extinguishing" program and set for 2.5 hours.
4. 10 minutes before the end of cooking, add butter to the porridge.

Recipe number 4 - with onions

To prepare pea porridge in a multicooker, peas must also be soaked first, and then use the "Stew" mode for an hour to two, then the cereal will boil slowly, and the taste of the finished dish will be the richest.

There is no risk of burning in a multicooker, so the pea porridge in it turns out to be especially tender and airy.

Special taste it can be provided by the simplest onion frying - so they loved to eat pea porridge in Russia, unless they cooked it, of course, in the oven.

Ingredients:

• 1 cup peas (pre-soaked)
• 3 glasses of water
• 1 large onion
• a piece of butter
• 2 tbsp. tablespoons of sunflower oil
• salt and pepper to taste

Cooking method:

First, in a multicooker bowl on the "Heating" mode, you need to fry finely chopped onion, then pour the peas to it, cover everything with water, salt and set the "Stew" mode for 2 hours. After cooking, season the porridge with butter.

Delicious recipes for making pea porridge

How to cook pea porridge in water

Having mastered basic recipe, you can experiment, try new things, discover unexpected combinations and “play” with additives with might and main.

Ingredients:

• 1 cup dry peas
• salt to taste

Preparation:

My groats, soak for at least 5 hours. Add water at a rate of 1: 2, bring to a boil, then reduce the heat, remove the foam, salt, cover with a lid, then cook until tender (about 40 minutes). Puree the porridge with a potato crush and serve hot.

Cooking pea porridge in the oven

If you cook pea porridge in the oven, it is recommended to add additional ingredients. Wonderful taste possesses pea porridge with the addition of meat.

Cooking method:

Boil the beans until half cooked. Fry the pieces of meat separately. Prepare overcooked onions and carrots. Preheat the shower cabinet. Put peas in the pan on the bottom, then pieces of meat, overcook on top. To make the porridge juicy, you can pour a small amount meat broth... Cooking time - 1 hour 30 minutes.

How to cook delicious pea porridge with mushrooms?

Ingredient List:

• water - 800 ml.
• peas - 400 gr.
• onions - 3 pcs.
• champignons - 450 gr.
• sunflower oil - 90 ml
• pepper mixture, salt

Cooking steps:

1. Mushrooms, finely chop the onion, fry on sunflower oil 12 minutes.
2. Pour the cereal into a pot and fill it with water.
3. Add onion with mushrooms and mix.
4. Cover the pot with a lid.
5. We send to the oven (200 degrees; 45 minutes).
6. We take out the pot, add the mixture of peppers and salt.
7. Leave in the off oven for 25 minutes.

Pea porridge recipe with stew

Peas boiled in water are suitable for lean or diet food... For men, especially those who are engaged in active physical labor, such a dish should be prepared with meat or stew.

Ingredients:

• Water - 4 tbsp.
• Peas - 2 tbsp.
• Carrots - 2-3 pcs.
• Onions - 1-2 pcs.
• Meat stew (pork or beef) - 1 can
• Vegetable oil (for frying vegetables)
• Butter

Cooking method:

Pre-soak the beans. Rinse, pour in the required amount of water, cook. After boiling, reduce the heat to a minimum, cook until tender, put butter at the end. While the porridge is cooking, simmer the carrots and onions in butter. Vegetables can be grated (grater with large holes), can be cut - carrots into strips, onions into cubes. When the vegetables are ready, put the stew in the pan, heat it up. Mix with porridge, evaluate the taste of the dish. Usually, stew has enough salt and spices, so you do not need to add them to the finished dish. There is an option - sprinkle the porridge with herbs, the same dill or parsley. And the view will improve, and the taste!

How to properly cook pea porridge with smoked meats

Not too simple recipe and you will need more ingredients than classic dish... The dish is prepared without presoaking.

You will need:

• Peas - 500 gr.
• Onion and carrot - 1 pc.
• Water - 1 liter
• Tomato paste - 2 large liters.
• lavrushka and other spices
• salt - take according to your taste
• Vegetable oil - 60 ml.
• Butter to taste

Cooking method:

1. To make the dish cook faster, take crushed cereals, pour boiling water over for a quarter of an hour.
2. Drain the cooled boiling water and fill it with new, just boiled water. When the water boils again, reduce the heat to low and cook for half an hour.
3. In the meantime, you can tackle onions and carrots. Chop the onion finely, grate the carrots and put in a pan in the heated oil. After frying a little, add tomato paste... Be sure to try it, and if it turns out sour, then add a little sugar.

Pea porridge with pumpkin and cream

For a child, you can cook an appetizing and bright porridge with pumpkin and cream.

This will require:

• a glass of peas
• 1.5 cups of water
• 150-200 grams of pumpkin
• 1 glass of cream
• sugar to taste

Cooking method:

1. First, bring the water and peas to a boil, and then tackle the pumpkin. It needs to be peeled and seeds removed, cut into small pieces or even grated on a coarse grater.
2. When the beans are tender (about 30 to 40 minutes after the water has boiled), add the pumpkin to the pot.
3. Boil the porridge for another 10-15 minutes, add sugar, cream, remove from heat and serve.

Pea porridge with mushrooms

Ingredients:

• 2 cups peas
• 400 g mushrooms
• salt to taste
• 2 onions
• 3 tablespoons vegetable oil

Preparation:

Cook the cereal. Peel the onion, cut into half rings. Wash the mushrooms, cut. Fry the onion in vegetable oil until golden brown, then add the mushrooms. Fry for 10 minutes, season with salt. Put the onion and mushrooms in the cooked cereal, mix. Cover, then simmer for 20 minutes. Serve with herbs.

The subtleties of cooking pea porridge

• Bringing to a boil, systematically remove the foam that has risen to the surface and stir as often as possible, especially the first five minutes. While stirring, try to reach the bottom of the pan with a spoon and separate the settled peas from it. If you do not do this, they will stick to it and may burn in the future.
• It happens that the water was not taken from running water and the peas seemed to be picked up correctly and no matter how much you cook, the porridge does not turn out to be homogeneous. Try not boiled peas, if they are soft, beat the peas to the desired state with a blender.
• Using split peas or soaking them isn't the only time-saver. Using a pressure cooker will cut it in half, but cook pea porridge in it with extreme caution. First of all, do not fill the pot above the recommended level. The proportions of peas to water should be precisely observed and no intense steam escaping through the valve should be allowed. This indicates a strong bubbling inside, and this can literally turn out to be dangerous: the water will evaporate quickly, the valve can become clogged with splashes pea puree and the pressure cooker will explode.
• If you don't have time to wait that long, then you can resort to the following trick - fill the peas with water and put 1/2 teaspoon of baking soda in it. You can start cooking in an hour, but do not forget to thoroughly rinse the cereals after the "soda baths".
• It is advisable to boil peas in a thick-bottomed and thick-walled dish and in the water in which it has been soaked.
• Salt the peas shortly before cooking - they cook longer in salted water and lose their taste.
• Peas go well with chops and cutlets, pickled cucumbers and cabbage.
• The leftover pea porridge can be used as a filling for pies.
• Do not try to cook delicious peas in a double boiler - something good will hardly come of it.

That, perhaps, is all. As you can see, the recipes are not that complicated. And if you show your imagination, then you can make a great dish. Bon Appetit!

Pea porridge is one of the most nutritious dishes. It can be served as an independent dish, especially if seasoned with cream or butter, supplemented with vegetables, mushrooms, meat. It is also an excellent side dish for fish and meat dishes, goes well with sausages, smoked meats, meat offal, poultry. Peas came to us from Mediterranean countries, and our ancestors loved it so much that today our compatriots consider these beans to be a primordial Russian culture. However, not in every modern family, pea porridge, so much loved by our grandfathers and great-grandfathers, often appears on the table. The problem is that not all housewives know how to cook pea porridge. In fact, this process is lengthy, but not complicated. Moreover, there are several tricks, the knowledge of which will help to significantly speed up the preparation of a dish from peas.

Cooking features

Even an inexperienced cook can cook delicious and tender pea porridge, if he knows the features technological process and will not deviate from the recommendations of a particular recipe.

• Pea porridge is boiled either from whole dry peas, or from split peas. Split peas cook much faster, but whole beans are considered healthier. Porridge is usually not cooked from green peas, since it has an unappetizing color and consistency that is far from ideal.
• If you cook porridge from uncooked dry peas, it will take a very long time: about 1.5–2 hours if the peas are split, and at least 2.5–3 hours if they are whole. Pre-soaking can reduce the cooking time of pea porridge several times. If the split peas are soaked for 8 hours, then the porridge from it will be ready in 35-40 minutes. If you soak whole peas for this time, they will cook for about an hour. Soaking for 5 hours will allow you to cook chopped peas porridge in 50-60 minutes, from the whole - in 1.5 hours. If you have not thought about soaking the product in advance, then add a little soda to the water, then it will be enough to soak the peas for only 30-60 minutes, but after that it will need to be rinsed well.
• Soaking peas not only softens them, but also speeds up the cooking process. At the same time, a film is washed off from the peas, giving the product a characteristic odor that not everyone likes. At the same time, peas lose some of the substances that cause flatulence, which reduces the risk of discomfort after eating porridge.
• Some people boil peas in the same liquid in which they were soaked, believing that then the porridge will come out more fragrant and healthy. But if you want the porridge not to have a specific pea smell, and there is also a need to reduce the risk of increased gas formation in the intestines, it is better to drain the water, rinse the peas, then fill it with clean water and only then put it on the stove.
• Pea porridge often burns during cooking. To avoid this, it must be stirred periodically during the cooking process, separating it from the bottom of the pan. The likelihood that the pea porridge will not burn is higher if you use the right utensils. Good choice will become a thick-bottomed pan with high-quality non-stick coating or an enamel pan with a double bottom. Porridge does not burn in a slow cooker either.
• In a multicooker, pea porridge is cooked in the stewing mode, and not in the preparation of cereal dishes. The cooking time depends on the preliminary preparation of the peas and their size, usually it is 1-2 hours when using split peas and 1.5-3.5 hours for whole peas, that is, about 1.5 times longer than when cooking peas in saucepan.

It will not hurt to knead the finished pea porridge with a crush intended for cooking mashed potatoes, season with butter or vegetable fry. You can also cook porridge immediately with mushrooms, vegetables, meat, then it will not need any additions.

Peas and liquid proportions

To obtain the expected result when cooking any porridge, it is important to choose the right proportion of dry ingredient and liquid. Pea porridge is usually boiled in water, less often in broth; it is not cooked in milk. The same amount of water and broth is required.

• For crumbly pea porridge, the ratio of peas to liquid is 1: 2, not counting the consumption for soaking. That is, a glass of peas will take a total of 2 glasses of water or broth.
• To obtain a delicate porridge with a consistency reminiscent of mashed potatoes, use a ratio of 1: 4.
• For porridge of medium density, it is advisable to stop at a ratio of 1: 3.
• In cooking porridge in a multicooker, you can take the same amount of liquid as when cooking in a saucepan. Despite the fact that peas take longer to cook in a multicooker, water boils away more slowly.

Sometimes, when cooking pea porridge, the prescription amount of water is not enough, and you have to add it. In this case, you can only add hot boiled water.

A glass with a capacity of 250 ml holds 200 g of peas and 230 g of shelled peas.

Important! Peas contain a large amount of vegetable protein, so they can replace meat in the diet. This is important for those who are fasting and who adhere to the principles of vegetarianism.

Of the vitamins, peas contain the most vitamin A, which helps in tissue regeneration and improves vision. Also, peas are rich in B vitamins, which are necessary for normal metabolism, strengthening the nervous system. The significant content of iron and a number of other elements in peas helps prevent the occurrence of anemia, improve general state organism.

In spite of high calorie content, pea porridge is not forbidden to be consumed by people with overweight problems, since proteins prevail in peas, and not fats or carbohydrates, and a small portion of pea porridge saturates for a long time, helping to give up unnecessary snacks. Peas cleanse the intestines, for which they are also appreciated by supporters of a healthy diet.

However, pea porridge is not considered an easy food; it often causes flatulence, heartburn, and heaviness in the stomach. It is better to give it up to young children, the elderly, as well as those who have diseases of the gastrointestinal tract.

A simple pea porridge recipe made from whole peas

• unshelled peas - 0.2 kg;
• water - 1 liter (including the consumption for soaking);
• salt - 5 g.

Cooking method:

• Go through the peas, getting rid of black and other spoiled specimens, pebbles and plant debris. Rinse under running water and place in a sieve. Pour into a bowl, pour 0.5 l of water. Leave it on for 5-8 hours.
• Rinse the peas again, put them in a saucepan, pour 0.5 liters of clean water.
• Put on low heat. Bring to a boil. Remove any foam that has come out on the surface. Cover the pan with a lid, boil the peas for half an hour.
• Add salt, stir. Add half a glass of hot boiled water if necessary.
• Continue cooking for another half hour. Check the readiness of the peas - they should be moderately soft, not crunchy on the teeth.
• Remove the pan from heat. Mash the peas with a crush.

When serving, peas can be sprinkled with cream or melted butter. Pea porridge made from this simple recipe, usually served as a side dish.

Pea porridge from split peas in a saucepan

• split peas - 0.23 kg;
• water - 1 l;
• salt, spices - to taste;
• butter to taste.

Cooking method:

• Sort the peas, wash, fill with two glasses of water, leave for 5 hours.
• Drain the water, rinse the peas again. Put it in a saucepan, fill it with the rest of the water.
• Boil the peas for 40 minutes after boiling, add salt 10 minutes before cooking.
• If there is water in the pot of peas, drain it.
• Add oil to the peas, stir.
• Return the pot of peas to the stove and simmer for another 5 minutes.

The porridge prepared according to this recipe turns out to be tender and tasty. It can be served not only as a side dish, but also as an independent dish.

Pea porridge in a slow cooker without soaking

• split peas - 0.23 kg;
• water - 0.75 l;
• salt, spices, oil - to taste.

Cooking method:

• Put the washed peas into the multicooker bowl. In this unit, you can cook it even without soaking. This process is lengthy, but does not require the participation of a culinary specialist.
• Pour water over the peas, add salt and spices.
• Switch on the appliance by selecting the "Extinguishing" program. Set the timer to 1.5 hours. If your multicooker is not too powerful, you can set the timer for a longer time.
• Wait for the beep to indicate the end of the program. Add oil to the porridge, stir. Leave it to simmer in the heating mode for another 10-20 minutes.

Cooking porridge from peas in a slow cooker is an easy task that even a novice housewife can handle without problems.

Pea porridge with vegetables and cream

• split peas - 0.23 kg;
• water - 0.5 l (not counting the consumption for soaking);
• carrots - 100 g;
• onions - 100 g;
• sweet pepper - 100 g;
• cream - 100 ml;
• refined vegetable oil - how much will it take;
• salt, spices - to taste.

Cooking method:

• Rinse peas, soak for 4-5 hours in plenty of water, rinse again and place in a saucepan.
• Fill with clean water, place on the stove. Bring to a boil over medium heat, remove foam, reduce heat. Salt.
• Cook until tender 35-40 minutes, stirring occasionally.
• While the peas are boiling, prepare the vegetables. Peel the carrots, chop on a coarse grater. Fry in vegetable oil over low heat until soft. Free the onion from the husk, cut into thin half rings, fry until golden brown. Peel the seeds, cut into strips, fry on high fire... Stir the vegetables together.
• When the peas are soft, turn the heat up and evaporate off any excess water, if any.
• Remove the pot of peas from the heat and add the cream to it. Mash the peas with a potato grinder or a special mixer attachment.

After spreading the pea porridge on plates, put the fried vegetables on top, after which the dish can be served.

Pea porridge with mushrooms

• unshelled peas - 0.2 kg;
• water - 0.5–0.75 l (excluding the consumption for soaking);
• fresh mushrooms (porcini, chanterelles or champignons) - 0.2 kg;
• butter - 50 g;
• onions - 100 g;
• salt, spices - to taste.

Cooking method:

• Peas, after sorting and rinsing, pour water in an amount of at least two glasses, leave overnight.
• Rinse the peas, cover with clean water, put on fire. The more tender you want the porridge, the more water you need to add and the longer it will take to cook.
• Cook for an hour or more after boiling the water in a saucepan, until the peas are soft. Salt the porridge 15 minutes before cooking.
• After washing and peeling, cut the mushrooms into small pieces.
• Peel the onion, cut into small cubes.
• Melt the butter in a frying pan, fry the onion and mushrooms in it.
• Put half of the mushroom dressing in a saucepan with porridge, mix it well.

After spreading the porridge on plates, put the remaining mushrooms on top. During the fast, butter can be substituted with vegetable oil.

Pea porridge with smoked meats in a slow cooker

• peas - 0.2 kg;
• water - 0.75 l (excluding the consumption for soaking);
• smoked pork ribs- 0.5 kg;
• onions - 100 g;
• refined vegetable oil - 30 ml;
• salt, spices - to taste.

Cooking method:

• Pre-soak peas for 8 hours, rinse.
• Peel the onion, cut into thin half rings.
• Cut the ribs into pieces so that one bone remains in each.
• Pour oil into the multicooker bowl. Switch on the appliance using the "Fry" or "Bake" program.
• Place the onion in a bowl and fry for 3 minutes. Add ribs to it. Fry the smoked meats for about 5 minutes.
• Put prepared peas on the ribs, pour in hot water... Add spices and salt.
• Change the program to "Extinguishing", set the timer to 1.5 hours.
• After the end of the program, stir the porridge with the smoked meats and leave for 15–20 minutes in the warming mode.

Pea porridge goes very well with smoked meats. Ready dish has a seductive scent that few can resist.

Pea porridge for dessert

• split peas - 0.23 kg;
• water - 0.5 l (without soaking consumption);
• salt - a large pinch;
• honey - 10–20 ml;
• butter - 30 g.

Cooking method:

• Rinse pre-soaked peas, put in a saucepan, cover with water and cook until tender. Lightly salt it 5-10 minutes until tender.
• Mash the peas, turning them into mashed potatoes, in any way convenient for you.
• Add softened butter and honey, melted to a liquid state, beat with a blender.

Serve Sweet Pea Porridge with Nuts and Dried Fruits for a gourmet dessert.

It is not difficult to make porridge from peas, but to get a perfect result, you need to find out the peculiarities of the cooking technology of this dish and be patient, since even after soaking the peas take a long time to cook.

Pea porridge has been present in Russian cuisine for several centuries. Traditionally, it was cooked from an unshelled product, with the addition of a large amount of water. The peas were boiled completely, and the dish was considered successful when it acquired a puree-like consistency. They ate with fried onions, which were added after cooking. And the mass left over from the dinner was not thrown away, but used as a filling for pies.

Advantages and disadvantages of the dish

Such significant attention to the product is due to its high nutritional value. The dish is high-calorie (from 180 Kcal), very satisfying, even without additional ingredients. It is the richest source of plant-based protein that can replace animal protein during fasting or when you need to quickly recuperate after hard work.

Today, the recipe for pea porridge is interesting for vegetarians who avoid meat products. It must be present in the diet of athletes - athletics and strength cultures. But the dish will also benefit an ordinary person, because it is rich in trace elements and amino acids. Despite the calorie content, it will support the diet, as it dulls the feeling of hunger for a long time.

The benefits of the product include:

• the ability to use as an independent dish. You can fill it with any vegetable oil, but not cream. This combination is too heavy for the stomach;
• combination with meat and fish products. A simple and hearty side dish will be a good addition to cutlets, large stews, baked fish, fried seafood.

It is recommended to treat with caution the question of how to cook pea porridge for people with impaired gastrointestinal functions. If in a healthy person it provokes an easy but productive bowel cleansing, then in a person suffering from colitis it can cause an attack of flatulence and bloating.

The harm of the product can be traced to people with kidney disease, with cholecystitis. You should not abuse it for anemia, despite the fact that peas do improve blood counts. The effectiveness of the product is many times lower than that of medical iron preparations, and the likelihood of indigestion or weight gain is high.

The subtleties of cooking

There are no trifles in the question of how to cook mashed pea porridge. The choice of the product, its preliminary preparation, the choice of dishes and the boiling process itself are important.

• Green peas boil very quickly. It is enough to cook for 20 minutes and grind it with a blender. But not everyone will like the dish of a green shade. And its traditional version is made from dried yellow peas.
• Pre-soaking required. It performs 2 tasks: let the cereal swell, which will shorten the cooking time. And remove the specific smell, which is considered a disadvantage of the dish. This smell is not given by the pea kernels themselves, but by thin transparent films on them. When soaking, the films come off the nuclei, washing in running water eliminates them completely. The optimum soak time is 8 hours.
• After soaking, drain the water. And boil the peas in fresh, covering the cereal by 1 cm.
• If you don't have time to sit in water, you will still make a good pea porridge. The recipe without soaking allows you to dip the cereal into water with soda diluted in it (1/2 teaspoon is enough for 3 liters). After 1 hour, the water can be drained, rinsed and put on fire.
• How much to cook pea porridge depends on the quality of the peas and the time of soaking. The more swollen it is, the faster it will turn into a puree. After 8 hours in water, 1.5 hours of cooking is enough.
• Use thick-walled dishes. It has more chances to keep the porridge from burning. Stir frequently in a regular saucepan.
• Cook over low heat. On strong, the pea protein will curl up, making it tough.
• Do not salt. Do this at the very end of cooking, otherwise the peas will take longer to cook.

Check the readiness by the state of the peas. If it is still solid, and the water has already boiled away, pour in a mug of boiling water. Adding cold water will impair the taste. If it's already boiled, and there is still water, just drain it and hold the pan over low heat without a lid for 5 minutes.

Delicious recipes

Try a simple porridge that is ideal as a side dish with meat and fish. Or a complete meal that requires a minimum of effort.

Simple porridge

• dry peas - 1 cup;
• salt - a pinch;
• butter - a slice.

1. Pour peas soaked in water with water, put on fire.
2. Bring to a boil, remove the foam.
3. Reduce heat, cover, boil until the water boils away.
4. Check the readiness of the peas, season with butter, stir.

If individual peas are soft, but most of them retain their shape, just stir the porridge. The finished cereal will immediately fall apart in mashed potatoes.

With stew

Pea porridge with stew is very satisfying. This is a complete daily meal for a large family.

• dry peas - 2 cups;
• meat stew - 1 can;
• onion - 1 head;
• carrots - 1 root vegetable;
• butter - 40 g;
• vegetable oil - 2 tbsp. spoons;
• water - 4 glasses;
• salt pepper.

1. Put the prepared peas in a cooking pot, cover with water.
2. Bring to a boil, cook until tender over low heat, covered.
3. Salt and add butter after the cereal is done.
4. Peel and chop the onion and carrots, fry in oil in a pan. Put the stew with vegetables, mix, heat.
5. Combine porridge with meat dressing.

Try the dish after cooking. Stew usually contains spices, but if they are not enough, add ground pepper, paprika to the pan.

With meat

This dish can also be served at the festive table. Pea porridge with meat looks original and turns out to be very tasty.

• dry peas - 2 cups;
• water - 4 glasses;
• onion - 2 large heads;
• meat (pork) - 300 g;
• salt.

1. Boil the peas over low heat until tender. Season with salt, stir until puree is obtained. If it's patchy, crush with a potato pusher.
2. Cut the meat into slices.
3. Peel the onion, chop into half rings.
4. Fry the onion until tender, place the pork pieces on top, cover. Simmer over low heat, add spices, salt.
5. Put the frying on mashed potatoes, pour over the juice.
6. Preheat the oven to 180 °, put the dish on for 10 minutes.

You can serve such porridge in the form in which you cooked it. So she will look just luxurious. Therefore, place it in a heated ceramic container before baking. By a similar principle, pea porridge is prepared with smoked meats - chicken, pork ribs.

We hope that there are no secrets left for you in the question of how to cook pea porridge. And this hearty dish, alone or with meat, will take its rightful place on your table.