I would like to tell you about a simple and very healthy dish - pea porridge. Many people have been familiar with this dish since childhood; vegetarians and athletes love it very much, because peas contain protein - the main building material for our body. How to cook pea porridge deliciously and what it is eaten with - I will share my secrets with you.

Pea porridge with bacon

Kitchenware: a container for soaking peas, a saucepan, a frying pan, a knife and a cutting board.

Ingredients

In order for the peas to be better digested and absorbed, I soak them overnight, after rinsing them well with water. To prepare the porridge, I took whole peas. If you have chopped grains, it is enough to soak it for 3-5 hours.

One pea contains everything our body needs: vitamins and minerals, amino acids and antioxidants, natural carbohydrates and vegetable proteins. To improve the taste and add flavor to the porridge, I add bacon to it. Cook in a thick-walled pan, either stainless steel or cast iron. I have a ceramic heat-resistant saucepan.

Cooking steps

The recipe is very simple, it won’t require a lot of money, and what benefits the dish will bring to your health! In my family, all family members love pea porridge equally. I cook it for my children with cream, and I serve it with meat or fish for my wife. It also goes well with vegetables, so if you are on a diet, you don’t have to worry about your figure. A hearty and healthy breakfast, lunch or dinner will satisfy your hunger for a long time.

Video recipe

Necessarily cook the porridge in a bowl with thick walls and bottom, otherwise it will burn. If you don’t have such a saucepan, you can cook it in the “Stew” mode. I used to often cook millet and until I got a ceramic saucepan. I also advise you to soak peas, as they contain phytic acid, which prevents the absorption of nutrients by the intestinal walls. Therefore, it is necessary to leave the peas for several hours and deactivate this very acid.

Pea porridge with onions and carrots

Cooking time: 40 minutes.
Number of servings: 2.
Kitchenware: frying pan, cutting board, knife, cooking saucepan, masher.

Ingredients

I will introduce you to a simple and healthy dish - pea porridge, with which you can significantly improve your health. She can improve appetite and improve digestion, reduce pressure drops, and the natural fiber contained in peas will cleanse the body and satisfy the feeling of hunger.

If you want to saturate your body with useful micro- and macroelements, periodically include pea porridge in your diet, and I will be happy to tell you how to cook it correctly below. But first a few important points:

• I always soak the peas so that they soften. First, I sort through, removing debris and low-quality peas, rinse thoroughly and fill with water so that it completely covers it. After soaking, I rinse it again several times and, maintaining the proportions, proceed to cooking. I add four parts water to one part peas.
• I add salt at the end of cooking, but many housewives salt the porridge immediately or add it during the cooking process.
• To enrich the porridge with taste, I make a preparation from onions and carrots.

Cooking method

The porridge is ready. Fast, simple and incredibly useful. You can season it with butter or olive oil, pour over cream, serve with meat or add fresh vegetables and herbs. It is delicious both cold and hot. Look how incredibly beautiful the finished dish looks.

Video recipe

Split peas cook much faster, but whole unshelled grains are much healthier. In African countries they eat black-eyed peas - it has the highest protein content. I made this porridge with lard cracklings and fried onions and bacon - my husband and I ate it in one sitting. I would like to ask you, how do you feel about this dish? Perhaps you have your own tricks and manufacturing methods? I will be glad to see your comment.

Pea porridge with smoked brisket

Pea porridge is not popular these days. And in vain. If you knew how many useful elements and vitamins peas contain, you would definitely include dishes made from them in your diet. Pea porridge - leader in the content of high-quality and easily digestible protein(for example, boiled - 8 g of protein). Peas are often used in legume diets, which allows you to quickly lose weight without harming the body. I am sharing with you my recipe for how to cook delicious pea porridge in water with juicy meat so that the peas are boiled.

Video recipe

If after 40 minutes the peas are not ready, add a little water. Several of my friends, who hate pea soup, changed their attitude towards this representative of legumes after my porridge. True, they add more garlic and thyme, but this is not for everybody. If you don’t have pots, you can add the prepared peas directly to the frying pan with the meat and onions and warm them up a little. The excess liquid will evaporate and the porridge will thicken.

Be sure to try it if you haven't cooked this dish. The perfect combination and excellent taste. Share your impressions.

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, and meat. It is also an excellent side dish for fish and meat dishes; it goes well with sausages, smoked meats, offal meats, and poultry. Peas came to us from Mediterranean countries, and our ancestors loved them so much that today our compatriots consider these beans to be a native Russian culture. However, not in every modern family, pea porridge, so beloved 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, knowledge of which will help to significantly speed up the preparation of pea dishes.

Cooking features

Even an inexperienced cook can cook pea porridge tasty and tender if he knows the specifics of the technological process and does not deviate from the recommendations of a particular recipe.

• Pea porridge is cooked either from whole dry peas or from split peas. Split peas cook much faster, but dishes made from whole beans are considered healthier. Green pea porridge is usually not cooked, as it has an unappetizing color and a consistency that is far from ideal.
• If you cook porridge from unprepared 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 split peas are soaked for 8 hours, the porridge from them 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 prepare porridge from split peas in 50–60 minutes, from whole ones in 1.5 hours. If you have not thought about soaking the product in advance, then add a little soda to the water, then soaking the peas will only be enough for 30-60 minutes, but after that you will need to rinse them well.
• Soaking peas not only softens them, but also speeds up the process of preparing porridge. At the same time, the film is washed off from the peas, giving the product a characteristic smell 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 cook peas in the same liquid in which they were soaked, believing that then the porridge will come out more flavorful 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 them with clean water and only then put them 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 will be higher if you use suitable cookware. A good choice would be a thick-bottomed pan with a high-quality non-stick coating or an enamel pan with a double bottom. The porridge does not burn in the slow cooker either.
• In a slow cooker, pea porridge is cooked in stewing mode, rather than preparing cereal dishes. 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 doesn’t hurt to mash the finished pea porridge with a masher intended for making mashed potatoes, season with butter or fry vegetables. You can also cook porridge immediately with mushrooms, vegetables, meat, then it will not need any additions.

Proportions of peas and liquid

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

• For crumbly pea porridge, a ratio of peas to liquid of 1:2 is suitable, not counting the cost of soaking. That is, a glass of peas will take a total of 2 glasses of water or broth.
• To obtain a tender porridge with a consistency reminiscent of puree, use a ratio of 1:4.
• For medium-thick porridge, it is advisable to use a ratio of 1:3.
• When cooking porridge in a slow cooker, you can take the same amount of liquid as when cooking in a saucepan. Even though the peas take longer to cook in a slow cooker, the water boils away more slowly.

Sometimes when cooking pea porridge, the prescribed 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 contains 200 g of unshelled 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 observe fasting and adhere to the principles of vegetarianism.

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

Despite the high calorie content, pea porridge is not prohibited from being consumed by people who have problems with excess weight, since peas contain predominantly proteins, not fats or carbohydrates, and a small portion of pea porridge satisfies for a long time, helping to give up unnecessary snacks. Peas cleanse the intestines, for which it is also valued by supporters of a healthy diet.

However, pea porridge is not considered a light food; it often causes flatulence, heartburn, and heaviness in the stomach. It is better to avoid it for young children, the elderly, and those who have gastrointestinal diseases.

A simple recipe for pea porridge from whole peas

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

Cooking method:

• Sort 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, add 0.5 liters of water. Leave for 5-8 hours.
• Rinse the peas again, put them in a saucepan, fill with 0.5 liters of clean water.
• Place on low heat. Bring to a boil. Remove any foam that appears on the surface. Cover the pan with a lid and cook the peas for half an hour.
• Add salt and stir. If necessary, add half a glass of hot boiled water.
• 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 the heat. Mash the peas with a masher.

When serving, peas can be topped with cream or melted butter. Pea porridge made according to this simple recipe is 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 out the peas, wash, add two glasses of water, and leave for 5 hours.
• Drain the water and rinse the peas again. Place it in a saucepan and cover with the remaining water.
• Cook the peas for 40 minutes after boiling, add salt 10 minutes before they are ready.
• If there is any water left in the pan with peas, drain it.
• Add butter to peas and stir.
• Return the pan with peas to the stove and keep it on very low heat for another 5 minutes.

The porridge prepared according to this recipe turns out 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

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

Cooking method:

• Place the washed peas in 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 cook.
• Fill the peas with water, add salt and spices.
• Turn on the device by selecting the “Extinguishing” program. Set the timer for 1.5 hours. If your multicooker is not very powerful, you can set the timer for a longer time.
• Wait for the sound signal indicating the end of the program. Add butter to the porridge and stir. Leave it to simmer in warm mode for another 10–20 minutes.

Cooking pea porridge in a slow cooker is a simple task that even a novice housewife can handle without any problems.

Pea porridge with vegetables and cream

• shelled 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 be needed;
• salt, spices - to taste.

Cooking method:

• Wash the peas, soak for 4-5 hours in plenty of water, rinse again and place in a saucepan.
• Fill with clean water and place on the stove. Bring to a boil over medium heat, skim off the foam, and reduce heat. Add some salt.
• Cook until tender, 35–40 minutes, stirring occasionally.
• While the peas are cooking, prepare the vegetables. Peel the carrots and chop on a coarse grater. Fry in vegetable oil over low heat until soft. Remove the skins from the onion, cut it into thin half rings, and fry until golden brown. Peel the pepper, cut into strips, and fry over high heat. Mix the vegetables together.
• When the peas are cooked until soft, turn up the heat and evaporate any excess water if there is any left.
• Remove the pan with peas from the heat, add cream to it. Mash the peas with a potato masher or a special mixer attachment.

After placing the pea porridge on plates, place 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 soaking costs);
• fresh mushrooms (ceps, chanterelles or champignons) - 0.2 kg;
• butter - 50 g;
• onions - 100 g;
• salt, spices - to taste.

Cooking method:

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

Divide the porridge into bowls and place the remaining mushrooms on top. During fasting, butter can be replaced with vegetable oil.

Pea porridge with smoked meats in a slow cooker

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

Cooking method:

• Pre-soak the peas for 8 hours and rinse.
• Peel the onion and cut into thin half rings.
• Cut the ribs into pieces so that there is only one bone in each.
• Pour oil into the multicooker bowl. Turn on the appliance using the “Frying” or “Baking” program.
• Place the onion in the bowl and fry it for 3 minutes. Add ribs to it. Fry smoked meats for about 5 minutes.
• Place prepared peas on the ribs and pour in hot water. Add spices and salt.
• Change the program to “Stewing”, set the timer for 1.5 hours.
• After the program is completed, mix the porridge with smoked meats and leave it for 15–20 minutes in the heating mode.

Pea porridge goes very well with smoked meats. The finished dish has a seductive aroma that few can resist.

Pea porridge for dessert

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

Cooking method:

• Wash the pre-soaked peas, put them in a saucepan, cover with water and cook until tender. Lightly salt it 5-10 minutes before it’s ready.
• Mash the peas into a puree in any way convenient for you.
• Add softened butter and honey melted until liquid, beat with a blender.

Serve sweet pea porridge with nuts and dried fruits for a delicious dessert.

It’s not difficult to prepare porridge from peas, but to get an impeccable result, you need to learn the peculiarities of the technology for preparing this dish and be patient, since even after soaking the peas take a long time to cook.

Hello, dear readers and friends of ours. I'm sure, dear girls, you all know that those who follow a diet should include a variety of cereals in their diet. Pea porridge is indispensable in the diet, and it can even be consumed by people with high sugar levels. There is nothing complicated in preparing this cereal, but in order for it to be rich and tasty, it is very important to maintain the correct ratio of peas and water. If there is too much liquid, the food will be watery, but if there is not enough water, the peas will not be cooked and, in addition, the porridge may burn. Today we will learn how to cook pea porridge in water and how to make it very tasty with the help of spices and vegetables.

How to cook thick pea porridge

How long does it take to cook dry peas? This is usually a lengthy process, taking about an hour and a half. A little trick will help you cook this cereal faster. If you decide to enjoy pea porridge, before cooking, soak it for ten to twelve hours (it is better to do this overnight) in cool water. Thanks to this method, the cereal will swell and cook much faster.

We will need:

• one glass of dry peas;
• three glasses of cold clean water;
• salt;
• vegetable oil or butter for dressing.

Cooking process:

1. We sort out the peas, wash them several times, fill them with cool water and leave them overnight.
2. In the morning, drain the excess liquid from the cereal, pour it into a saucepan and pour in clean cold water. First cook the cereal over medium heat until it boils. As soon as it begins to boil, reduce the heat, add salt and cover with a lid, but not completely, otherwise the porridge will “run away”, and it is very difficult to clean the stove from it later. Boil dried peas for at least an hour.
3. Season the finished dish with butter or vegetable oil and serve.

If you forgot to soak the cereal overnight, this method can help: fill it with lukewarm water for several hours and add a few teaspoons of regular baking soda. But remember that the peas should be washed very thoroughly before cooking.

In the video you will find a recipe for making pea porridge with bacon:

How to cook thin porridge

Thick pea porridge is usually prepared for adults, and if it is intended for feeding a small child, the pea puree is boiled liquid. To make healthy and nutritious porridge for children, it is prepared in a ratio of 1:5, and half of the water is replaced with vegetable broth.

We will need:

• one glass of dry peas;
• two glasses of vegetable broth.

Cooking process:

1. To make the cereal boil faster, I advise you to use split peas rather than whole ones. Pour cool water into the washed cereal and leave overnight.
2. In the morning, pour the peas into a saucepan, add water, a glass of broth and bring to a boil over medium heat. As soon as it boils, reduce the heat and simmer covered for about an hour. After thirty minutes of cooking, pour the remaining vegetable broth into the pan. To make the porridge more homogeneous, you can grind it with a blender.

As you'll notice, my recipe doesn't call for salt since the vegetable broth has plenty of it.

I suggest that you familiarize yourself with the information about. As many as 7 recipes for every taste! 😉

Old Russian peas

In Rus', pea dishes were held in high esteem by both ordinary peasants and rich merchants. Our ancestors affectionately called pea porridge peas and valued it not only for its wonderful taste and aroma, but also for its nutritional value. Let's try to prepare such a healthy and satisfying dish.

We will need:

• two glasses of dry peas;
• six glasses of cold, clean water;
• one large onion;
• vegetable oil for dressing;
• pepper and salt to taste.

Cooking process:

1. Soak the sorted and washed cereals in cool water overnight.
2. The next day, rinse it again, pour it into a saucepan and pour in clean water. Place on low heat and wait until it boils. After boiling, add pepper and salt, put a lid on top and turn the heat to minimal. The cereal should not be cooked, but simmered for at least two hours.
3. From washed and finely chopped onions we fry them in vegetable oil.
4. Add the fried onion to the almost finished cereal, cook for a few more minutes and remove from the stove.

To make the dish more satisfying, you can add small pieces of boiled potatoes to it.

Peas with chicken

In the photo: porridge with herbs and pieces of vegetables

Pea cereal goes well with meat. Usually stewed pork is added to it, but to make the dish more dietary, we will cook it with chicken. I offer you a step-by-step recipe on how to make this incredibly tasty and healthy dish.

We will need:

• one glass of dry peas;
• half a kilogram of chicken meat;
• three glasses of clean cold water;
• one medium-sized onion;
• one carrot;
• vegetable oil;
• salt pepper;
• half a teaspoon of dry herbs.

Cooking process:

1. We soak the washed and sorted grains overnight, rinse them the next day and set them to simmer over low heat.
2. While it's cooking, let's take care of the chicken and vegetables. Cut the meat into small cubes and place it in a frying pan. Add a little water and simmer the chicken until half cooked. When the water has evaporated, add chopped onions, grated carrots, pour in vegetable oil and add herbs. Cook until the vegetables soften.
3. Add the chicken stewed with vegetables to the cooked cereal, cover the pan with a lid and place in the oven for fifteen minutes. You can sprinkle the finished dish with herbs if desired.

If you replace half the water with chicken broth, the porridge will have a more pronounced taste.

Now you know, dear readers, how to cook delicious, aromatic and nutritious pea porridge without any effort. And if you liked the recipes offered, subscribe to our blog, tell your friends about it on social networks and share your secrets of preparing dietary and healthy dishes. And most importantly, don’t be afraid to get creative in the kitchen and always cook with pleasure and a good mood.

And now I say goodbye to you for a while and express the hope that we will meet again soon.

Mini Tips for Losing Weight

Reduce your portions by a third - that's what will help you lose weight! Short and to the point :)

Add more or stop? When this question arises, it’s definitely time to stop eating. This is the body giving you a signal that you will be full soon, otherwise you would not doubt it.

If you tend to overeat in the evenings, then take a warm shower before dinner. 5-7 minutes, and you already have a completely different mood and attitude towards food. Try it - it works.

Step-by-step recipes for healthy pea porridge in a pan with meat, smoked sausages, vegetables and butter in water and milk

2018-03-27 Yulia Kosich

Grade
recipe

11498

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

14 gr.

9 gr.

Carbohydrates

36 gr.

315 kcal.

Option 1: Classic recipe for pea porridge in a saucepan

It is believed that preparing porridge from peas is long and difficult. This is not entirely true. Yes, it is better to leave the grains in water overnight so that they cook evenly later. But infusing peas does not take time or effort. This means you will spend no more than 40 minutes actively in the kitchen cooking pea porridge in a saucepan.

Ingredients:

• a full glass of dry peas;
• water for soaking;
• two glasses of filtered water for cooking;
• salt to taste;
• 35 grams of butter.

Step-by-step recipe for pea porridge in a saucepan

Pour the yellow split peas into a sieve or colander. Wash under running cold water.

Then transfer the grains to a bowl. Pour in cold filtered water until the peas are completely submerged in the liquid. To cover with a lid.

Leave for at least 2 hours (preferably overnight). After the specified time, drain the cloudy water. Place the swollen grains into a saucepan.

Now pour in two full glasses of water. Bring to active bubbling over high heat.

In the next step, reduce the temperature to the lowest possible level. Without covering with a lid, cook the pea porridge in a saucepan for about half an hour.

By the way, it is better to salt the dish towards the end of cooking. In this case, the peas will boil well.

As soon as the grains disintegrate, forming a fluffy, heterogeneous porridge, turn off the heat.

Throw a piece of aromatic oil inside. Beat with a whisk or long-toothed fork until completely dissolved.

Serve hot with crackers or thin croutons. It is not advisable to store such porridge.

The cooking time for the presented porridge may vary significantly. This depends on the number of hours during which the grains will remain in the water. If all night, 20 minutes is enough. But after a couple of hours of soaking, the peas will take longer to cook (up to 40 minutes).

Option 2: Quick recipe for pea porridge in a saucepan

How to prepare pea porridge if the grains themselves need to be steeped for at least a couple of hours? It's simple! Replace dry split peas with ice cream or fresh ones.

Ingredients:

• two glasses of frozen peas;
• a glass of filtered water;
• coarse salt to taste;
• butter into porridge.

How to quickly cook pea porridge in a saucepan

Pour frozen green peas into a fine sieve. Place it over a bowl. Pour in cold water so that the grains remain completely in it.

After 2-4 minutes, drain the liquid. Place the peas into a saucepan. Pour a glass of water. Add a little salt.

Cook over medium (closer to minimum) heat for about a quarter of an hour. During this time, the grains should become very soft and the water should boil away by two-thirds.

When this happens, turn off the stove. Add butter to taste. Wait a few seconds for it to dissolve.

At the last stage, use an immersion blender to grind the pea porridge in a saucepan until relatively smooth. Serve immediately with store-bought crackers or crusty bran bread.

If you are preparing this dish in the summer, you can cook it from fresh peas. Moreover, cleaning the pods takes a few minutes. But in this case, it is important to increase the boiling time by 10 minutes. And the process itself is best done under a closed lid.

Option 3: Pea porridge with smoked sausages in a pan

Not many products are suitable for peas. Therefore, independent side dishes are often prepared from it with a minimum amount of ingredients. But there are smoked sausages that can truly bring out the flavor nuances of dried peas. We will use them to prepare our porridge in this recipe.

Ingredients:

• a glass of yellow split peas;
• two glasses of cool water;
• 25 grams of butter;
• 205 grams of smoked sausages;
• a little salt.

How to cook

Rinse the cracked grains. Place them in a shallow bowl and immediately pour in purified water. Leave for several (the longer the better) hours on the kitchen counter.

Before starting cooking, drain the liquid. Place the swollen grains in a suitable pan.

Pour in a couple of full glasses of water (filtered). Stir and bring to a boil over high heat.

Immediately reduce the heat to minimum. Continue boiling the pea porridge in the pan for a quarter of an hour.

Then add just a little salt. Throw in the smoked sausages cut into neat small cubes.

Also add a piece of butter and mix everything well.

Bring to the desired consistency and turn off the burner. Serve immediately hot. If desired, add crackers or croutons.

Before slicing the sausages, they must be washed well. In addition, if there is a protective shell, be sure to remove it. As for the shape (circles or cubes) of the sausages, it all depends on your own preferences.

Option 4: Pea porridge with meat in a saucepan

Like butter, it’s difficult to spoil porridge with meat. Especially if it is lean pork, pre-fried with aromatic onions. We definitely recommend trying this option at least once. You will not regret it!

Ingredients:

• 215 grams of lean pork;
• small onion;
• a glass of split peas;
• dessert spoon of refined oil;
• two glasses of water (cold) for cooking;
• salt/spices “For pork”.

Step by step recipe

Place the washed yellow split peas into a suitable sized bowl. Add cold water, which should completely cover the grains.

After a few hours, peel the pork (lean) and onions. Cut the first into small cubes, and finely chop the second.

Now drain the liquid from under the peas. Transfer to a saucepan. Immediately add cool filtered water.

Bring the contents of the pan to a boil over high heat. Then lower the temperature and continue the boiling process.

At the same time, fry the meat and onions in heated oil. Stirring, cook for about 9-10 minutes. The pork should be completely cooked.

Pour the frying along with the butter into the soft boiled pea porridge in a saucepan. Mix vigorously.

Cover the container with a lid and let the dish brew for 5-10 minutes. Serve with the obligatory croutons or salted crackers.

In addition to pork, it is quite acceptable to use veal or beef for porridge. You can also take chicken fillet or rabbit meat. In any case, it is important to fry this ingredient with onions or other vegetables until fully cooked.

Option 5: Pea porridge with milk and pumpkin in a saucepan

If you don't mind the taste of pumpkin, be sure to try making pea porridge with this vegetable. As for the water, which is usually used to prepare today’s dish, we suggest replacing it with fresh cold milk.

Ingredients:

• a glass of green split peas;
• salt to taste;
• a glass of water (filtered);
• a glass of fresh milk;
• 105 grams of fresh pumpkin;
• ground pepper to taste;
• butter into porridge.

How to cook

Wash firm green peas thoroughly. Place the grains in a saucepan and pour in boiling water. Leave for half an hour (until the liquid cools).

During this time, peel the pumpkin. Cut into small cubes. Rinse.

Now drain the water from the green peas. Wash again. Add pumpkin cubes to the grains. Add a glass of filtered water.

Add salt to the ingredients and bring to a boil, setting the temperature to maximum.

Then reduce the heat. Simmer the future pea porridge for about 12-13 minutes.

As soon as the water has completely evaporated and the grains and pumpkin are soft, pour in a glass of milk. Mix with a spoon.

Continue cooking for another 10-15 minutes. At the end, add ground pepper and add butter.

Using an immersion blender, puree the pea porridge in a saucepan until it reaches a smooth consistency. Sprinkle with crackers, which you can buy or make in advance with your own hands from stale bread.

In addition to the indicated method of serving, it is quite acceptable to do it in another way. For example, pumpkin can be boiled separately, cut into small cubes. And in this form, add pea puree to the blender. It will turn out very beautiful.

Option 6: Porridge of peas and vegetables in a saucepan

For the last option, we left a porridge recipe that included several different vegetables. We suggest pre-frying them. But if you adhere to Lent (with the prohibition of using oil), boil finely chopped fruits along with steamed peas raw.

Ingredients:

• a glass of yellow dry peas;
• salt to taste;
• refined oil (for frying);
• onion;
• small zucchini;
• medium carrot;
• spices “For vegetables” to taste;
• small red pepper (bell pepper);
• two half glasses of water.

Step by step recipe

Place dry split peas into a bowl. Fill with filtered water. It is advisable to leave overnight, covered with a lid or a suitable flat plate.

Immediately before starting cooking, peel all vegetables. Wash, removing areas from the stalks, "butt" and partition.

Clean ingredients: finely chop zucchini, onions, peppers and carrots.

Heat just a little liquid oil in a regular frying pan. Pour the prepared vegetables inside.

Then salt the contents of the pan and add spices “For vegetables”. Mix. Fry for about 5-7 minutes.

While this culinary process is taking place, drain the liquid from under the swollen peas. Wash the grains and add water to the pan.

Bring the future porridge to a boil. Reduce the burner heat to low. Boil peas for 25 minutes.

During this time, the grains will almost completely “disperse”. After this, add the vegetable frying from the frying pan. Mix. Simmer for a couple more minutes. Serve the pea porridge in the pan immediately.

Since we are using several vegetables at once, it is better to slightly reduce the volume of water for cooking peas. The vegetable juice formed during frying will replace the missing amount of liquid. As for the list of vegetables, you can safely expand or change it.