Here are the most popular and delicious recipes for making pea soup. Choose according to your taste and bon appetit!
Benefit pea soup recipes which are presented below, there is no doubt that, firstly, peas contain no less protein than beef. Peas also contain a substance - pyridoxine, which is responsible for the breakdown and synthesis of amino acids in the body.
Below are the following pea soup recipes:

1. Pea soup recipe with smoked canned peas
2. Meatless Pea Soup Recipe
3. Pea soup with smoked ribs
4. Pea soup puree with smoked meats
5. Dietary pea soup puree with mozzarella in 30 minutes
6. Pea soup puree with garlic
7. Pea soup with salmon
8. Pea soup with chicken

Recipe No. 1 Pea soup recipe with smoked canned peas

Recipe:
onion - 2 pcs.
smoked bacon or brisket - 350 g
carrots - 1 pc.
potatoes - 2 pcs.
vegetable oil - 2 tbsp.
water - 1.5 liters
canned green peas - 1/2 cup
bay leaf, salt, pepper to taste
loaf - 5 slices

Preparation:
Wash the potatoes, peel and cut into cubes. Peel the onion and cut into small cubes. Peel the carrots and grate on a coarse grater.

Cut the smoked meat into small cubes.
Fry the onion in a preheated frying pan until golden brown, add the carrots and bacon and fry for another 5 minutes, then add a few tablespoons of water and simmer for another 3 minutes.
Place the stewed vegetables and bacon into boiling water and simmer for 10 minutes.

Pea soup with smoked meats is ready, serve with chopped herbs, sprinkle deliciously with croutons (cut slices of loaf without crust into small cubes and fry in vegetable oil until golden brown)
Bon appetit!

Recipe No. 2. Meatless Pea Soup Recipe

The pea soup recipe for which is presented below is not quick, since the peas themselves take 1.5 hours to cook. But you can buy instant peas.
Recipe:
Potatoes - 3 pcs.
Peas - 1 glass Carrots - 1 pc. Onions - 1 pc. Butter - 2 tbsp. Vegetable oil - 2 tbsp. Salt, seasoning, bay leaf.

Preparation:
Wash the peas and if they are not quick-cooking, pre-soak them for 2 hours.
Boil 2.5 liters of water in the pan in which you will cook the soup and add the soaked peas to it. When cooking peas, it is better to remove the foam that forms on top. Cook until the peas are ready (1.5 hours).
Peel the vegetables. Cut the potatoes into small cubes and add to the pan with the peas.
Grate the carrots, finely chop the onion, fry in vegetable oil and butter in a heated frying pan. Add to soup.
Place the bay leaf in the soup, add salt and pepper, and add seasonings to taste. Boil for another 15 minutes.
That's all, meatless pea soup is ready, serve with herbs and croutons. Bon appetit!

Recipe No. 3. Pea soup with smoked ribs

This pea soup recipe very aromatic and filling.
Recipe:
water - 2.5 l
peas - 1 cup
smoked small ribs - 5 pcs
potatoes - 2 pcs
carrots - 1 pc.
vegetable oil - 2 tbsp.

Preparation:
First you need to boil the peas until half cooked in boiling water.
Peel the onions and carrots. Finely chop the onion, grate the carrots on a coarse grater. Fry the onion until golden brown, then add the grated carrots and fry for another 2 minutes.
Peel the potatoes and cut into small cups; when the peas begin to boil, add the potatoes and smoked ribs in portions. Add salt and pepper and cook until the peas are cooked (the peas should be cooked through) and the potatoes. At the end, add the frying and boil the greens for another 5-7 minutes.
Pea soup with smoked ribs is ready, bon appetit!

Recipe No. 4. Pea soup puree with smoked meats

Recipe:
Dried peas - 1 cup
Potatoes - 3 pcs.
beef (smoked brisket) - 400 gr.
Onions - 1 pc.
Carrots - 1 pc.
salt to taste
vegetable oil - 2 tbsp.

Preparation:
Wash the peas and soak them in warm boiled water for several hours. Then transfer to a saucepan, add water and boil for 40 minutes.
Peel the onions and carrots, grate the carrots, finely chop the onion and fry in a preheated frying pan with vegetable oil until golden brown.

Peel the potatoes, wash and cut into cubes, add to the pan with the peas. Cook for 7 minutes, then add the frying: onions with carrots and chopped brisket (leave a little for serving). Salt and pepper. Cook for another 10 minutes until the vegetables are done. Then beat the whole soup with a blender until pureed. Then heat the whole soup a little in a saucepan.
Finely chop the remaining brisket and fry in a frying pan in vegetable oil. Serve the pea puree soup, garnished with chopped dill and fried brisket. Bon appetit!

Recipe No. 5. Dietary pea soup puree with mozzarella in 30 minutes

Recipe for 1 serving:
frozen peas - 175 gr
onion - 1 pc.
vegetable broth - 350 ml
vegetable oil - 1 tsp.
sour cream (10% fat) - 50 ml
salt, pepper and nutmeg to taste
mint leaves - 2 pcs.
mozzarella - 50 gr.

Preparation:
Peel the onion, finely chop and fry in vegetable oil. Boil the vegetable broth, add peas, onions, salt and pepper, and add nutmeg. Cover with a lid and cook for 10 minutes until the peas are tender. Add sour cream and use a blender to puree (if you don’t have a blender, you can mash the peas with a fork), warm up a little. Cut the mozzarella into cubes and add to the soup. Serve garnished with mint leaves. Bon appetit!

Recipe No. 6. Pea soup puree with garlic

Recipe:
For 4 servings:
frozen peas - 160 g
garlic - 2 heads
onion - 1 pc.
cumin - 1 tbsp.
vegetable broth - 1 l

Preparation:
First you need to roast the garlic. Remove the top peel from it, then sprinkle olive oil on it and bake in a preheated oven for 20 minutes at 200 degrees.
Remove, let cool and squeeze the pulp out of each clove.

Finely chop the onion and while the garlic is baking, fry in a heated frying pan with vegetable oil until golden brown. Boil the vegetable broth, add peas, cumin, fried onions and baked garlic. Cook over low heat for 10 minutes.

Then remove from heat and use a blender to puree the soup. Reheat the soup in the pan; you can serve with sour cream. Pea soup puree is ready!

Recipe No. 7. Pea soup with salmon

Pea soup recipe which is presented below is very unusual due to the addition of salmon. Fish lovers will really like it.
Recipe:
chicken broth - 500 ml
smoked salmon - 100 g
onion - 1 pc.
cream - 200 ml
green peas - 300 g
vegetable oil - 2 tbsp.
lemon juice
salt, pepper to taste
curry

Preparation:

Peel the onion, finely chop and fry in vegetable oil in a preheated frying pan until golden brown.
Boil the broth, add defrosted green peas, fried onions, curry and cook until tender. Then grind the resulting soup in a blender, add salt and pepper to taste. Add a little lemon juice. Whip the cream and add to the soup. Then heat the soup a little in a saucepan. Cut the salmon into cubes and add to the soup just before serving. Bon appetit!

Recipe No. 8. Pea soup with chicken

Recipe:
peas, preferably halved - 1 cup
water - 2.5 liters
carrots - 1 pc.
chicken fillet - 500 g

Onion - 1 pc.
Potatoes - 3 pcs.
Salt, pepper, bay leaf - to taste
Garlic - 1 clove

Preparation:

If you have whole peas, then it is better to pre-soak them in warm water for several hours, and then set them to cook. If the peas are from halves, then you can immediately set them to cook. When the peas are cooked until half cooked, after about 30 minutes, add the diced chicken fillet, grated garlic and salt.

Meanwhile, prepare the frying: peel the onion and carrots, grate the carrots on a coarse grater, cut the onion into small cubes. Fry carrots and onions in a preheated frying pan with vegetable oil until the onions are golden brown. Then add to the soup.

Also peel, wash and cut the potatoes into cubes and add to the soup five minutes after frying. Boil the soup for another 30 minutes. Serve with greens. Bon appetit!

Many people love pea soup. But to make it really tasty, you need to find out some secrets of preparing 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 odor or darkening will indicate low quality. Meat. You can use beef, pork, chicken or smoked meats. Vegetables. Usually they 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.

Preparing the peas

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

Recipe No. 1

Cook a spicy soup with smoked meats. Here's what you'll need for this:
200 grams of smoked pork loin;
200 grams of smoked sausage;
200 grams of bacon;
1 cup peas;
two potatoes;
two onions;
1 carrot;
about a third of a glass of vegetable oil;
several bunches of dill and parsley;
pepper and salt to taste.
First, boil the peas until almost fully cooked. It should become quite soft and easy to chew. Peel the potatoes, cut them into cubes or strips, put them in 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 a coarse or medium grater. Fry the vegetables in vegetable oil until light golden brown. Place 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 No. 2

Make delicious pea soup with ribs. Ingredients:
400-500 grams of pork ribs; approximately 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:
Place a pan of water on the fire and immediately place the slightly swollen peas, soaked for several hours, and pork ribs into it. 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 carrots, peel the onion and chop with a knife. Then fry the vegetables in a frying pan until transparent, and 5-7 minutes after the potatoes boil, put them in the pan. 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 and pepper and salt.Ready.Recipe No. 3


Puree pea soup with croutons will be very tasty. Prepare the following ingredients:
one glass of peas;
2 liters of water;
300 grams of sausages or sausage;
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 using a blender. If you use sausages, they should be boiled. After that, cut them in any convenient way.
Place the saucepan with the puree soup on the fire. When the broth boils, place chopped sausages or sausages in it. After about three minutes, add chopped herbs. After a minute, salt and pepper the soup and remove the pan from the heat. Start preparing croutons. Cut the bread into small cubes and fry in vegetable oil. Peel the garlic and Rub the croutons well with it. Serve the puree soup hot along with the croutons.

Recipe No. 4

You can make pea soup with chicken.
List of ingredients:
500 grams of chicken (any part will do, you can use fillet);
a glass of peas;
two potatoes;
one onion;
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 until almost done. Cut the chicken fillet and place it in the broth. When the fillet is almost ready, start with the potatoes. Peel it, wash it and cut it into strips. Peel the onion and finely chop it. It is best to grate carrots using a grater (medium or coarse). Fry the chopped vegetables in oil until a light golden hue appears. Place the onion and carrots in the broth. Wash the dill, shake off and chop with a knife. Peel and chop the garlic using a garlic press. About 5-7 minutes after adding the frying, add garlic and herbs to the soup. After a couple of minutes, salt the soup. Ready!

Recipe No. 5

You can make pea soup in a slow cooker. Here's what you'll need;
300 grams of ham;
300 grams of smoked pork ribs;
a glass of peas;
2 potatoes;
one carrot;
one onion;
dill or parsley;
two tablespoons of vegetable oil;
pepper and salt.
First prepare the ingredients. Peel and chop the onion, grate the carrots, peel and cut the potatoes into strips. Tear or chop the greens with a knife. Pour vegetable oil into a bowl, place 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 into the multicooker bowl. Pour water, select the “Stew” mode and set the timer for 1.5 hours. If you are not satisfied with the readiness of the peas, then simmer for another 10-20 minutes. If the peas are ready, then add a little water, herbs and salt and turn on the “Warming” mode for 10 minutes. Choose the best recipe and be sure to prepare delicious pea soup!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

All families love to treat themselves to pea soup. The main product of this dish is dried peas, which become soft during cooking. The benefits of peas were appreciated by the ancient Romans, who knew how to cook pea soup with smoked meats and vegetables. And the ancient Greeks grew this product back in 500 BC. In ancient Rus', pea soup was a frequent guest on tables, and was valued for its excellent taste and nutritional qualities.

Step-by-step recipes for making pea soup with photos

It is difficult to overestimate the benefits of peas for the human body. The plant is a source of vitamins E, C, B, which can help cope with insomnia. depression, normalize metabolic processes. Pea soup is an important supplier of proteins, fats and carbohydrates, without which normal functioning of the body is impossible. In terms of potassium content, peas surpass all known vegetable crops.

There are many different recipes for making pea soup. It can be made both high-calorie and dietary, which is suitable for all lovers of this delicious dish. It is easy to reduce calories in soup as much as possible if you do not add smoked meats, beef, sausages, chicken legs and other meat products to it. The vegetarian version is prepared with vegetable broth or with mushrooms. Let's take a closer look at some popular pea soup recipes.

Classic recipe with smoked ribs

Traditional pea soup is cooked with ribs. If you want to add aroma and taste to the dish, then take smoked pork ribs. Some housewives prepare it without smoked meats, but with the addition of liquid smoke (1 teaspoon for 2 liters of soup). So, the ingredients:

• 400 grams of dried peas;
• 600 grams of ribs;
• 1 large onion;
• one carrot;
• 3 pcs. raw potatoes;
• spices, bay leaf, herbs.

Step by step recipe:

1. To prevent the peas from falling apart, cover them with cold water, leave overnight, and cook in salted water.
2. Rinse the ribs and cook over moderate heat for about half an hour.
3. Pour the resulting broth over the peas and bring to a boil.
4. Peel the root vegetables, cut as you wish, and fry until soft.
5. Add chopped potatoes to the soup, and after 10 minutes add sautéed vegetables, spices, and salt.
6. Boil over low heat for 7 minutes, then let the soup brew for another 15 minutes, then serve, sprinkled with chopped herbs.

How to cook with chicken in a slow cooker

The most rich and delicious soups come out of the multicooker. And the combination of pea broth with chicken is considered the most successful. Ingredients:

• 1 cup dry peas;
• half a kilogram of chicken meat;
• 1 onion;
• 1 carrot;
• 7 pcs. raw potatoes;
• spices, herbs.

Recipe step by step:

1. Soak the peas in cold water in the evening and boil for one hour in the morning.
2. Cut peeled onions, carrots, potatoes to your taste.
3. Fry the chicken meat in any oil in the “Frying” mode for 10 minutes, and then add carrots, onions, and peas to it.
4. When the vegetables become soft, turn on the “Soup” mode, add potatoes, water, spices to the multicooker bowl, cook the soup until tender.
5. Add finely chopped herbs to the finished dish. Bon appetit!

Pea soup with pork and smoked meats

It is unlikely that anyone will be indifferent to pea soup with smoked pork. The smoked ingredients have a spicy saltiness that pairs seamlessly with the tender, rich broth of the sweet pork. The main thing to remember is when to salt pea soup so that the peas are soft: salt is added when cooking the meat, and the peas are placed in the already salted broth. Ingredients for soup without potatoes:

• 1 cup dried peas;
• 800 g smoked pork shank;
• 900 g frozen green peas;
• 3 cloves of garlic;
• 1 carrot;
• 1 PC. onions.

Cooking method:

1. Bake coarsely chopped vegetables for 20 minutes in the oven at 200 degrees.
2. Place dry peas, baked vegetables, pork shin, spices in a cauldron, pour six glasses of water.
3. Bring to a boil, reduce heat, and then simmer for 45 minutes.
4. Remove the drumstick, place frozen green peas in the cauldron, and simmer for 5 minutes.
5. Lightly blend the soup, leaving a texture.
6. Add chopped meat and herbs and serve.

Dietary version of soup without meat

Of all the lean soups, the most delicious is pea soup. This is a dream for vegetarians, a godsend for a Lenten table and a wonderful dish for budget-conscious housewives. It is easy to prepare with various vegetables, cheese, tomatoes and mushrooms. We will look at a recipe for dietary pea soup with cauliflower. To prepare we need:

• 1 cup split peas;
• 200 grams of cauliflower;
• 1 carrot;
• two potatoes;
• three spoons of thick sour cream;
• spices, herbs.

Cooking method:

1. Place the peas in cold water in the evening, and in the morning cook in a small amount of water until softened.
2. Wash and peel the vegetables, and separate the cabbage into inflorescences and soak in salted water for 15 minutes.
3. Add up to two liters of water to the pan with the prepared peas, wait until it boils, add diced vegetables: potatoes, carrots, onions, cabbage inflorescences, spices.
4. Boil the soup until ready, serve with herbs and sour cream.

Simple pea soup with mushrooms

Sometimes a combination of incompatible products gives amazing results. This also applies to pea soup with mushrooms, which is prepared with oyster mushrooms, champignons, forest or fresh-frozen mushrooms. This dish can be lean or cooked with meat, with the addition of meatballs or even stew. We will look at a recipe for vegetarian creamy soup with mushrooms and peas.

Ingredients:

• 1 cup dry peas;
• 100 grams of fresh champignons;
• 50 g celery root;
• one carrot;
• one onion;
• 3 pcs. potatoes;
• spices, herbs.

Cooking method:

1. Soak the peas in cold water for 2-3 hours, then cook over moderate heat for 1 hour.
2. Peel and cut all root vegetables into strips.
3. Cut the washed mushrooms into slices and fry the root vegetables first, and then the mushrooms.
4. First add potatoes to the peas, and after 10 minutes the fried vegetables and spices.
5. Beat the mixture in a blender until pureed, then add the fried mushrooms and let the soup brew for 30 minutes.
6. Serve with fresh herbs.

How to cook lean pea soup with croutons

Pea soup with crispy garlic croutons is very popular. People sometimes don’t even notice that there is no meat in the Lenten dish, it is so thick and rich. The main thing is to prepare the croutons correctly, otherwise the end result is very easy to spoil. To prepare we will need:

• 300 grams of dry peas;
• 1 carrot;
• one onion;
• one bunch of leeks;
• 3 cloves of garlic;
• 3 pcs. potatoes;
• white or black bread - to taste;
• spices, seasonings, herbs.

Cooking method:

1. Soak the peas in cold water for a couple of hours and then boil for at least an hour.
2. Add diced potatoes, onions and sliced ​​carrots to the cooked peas.
3. Chop the leek into rings, and when the potatoes are ready, add spices, leeks and other chopped herbs at your discretion.
4. Turn off the soup and let it brew.
5. Meanwhile, prepare the croutons in the oven: cut the bread into small cubes and place them on a hot baking sheet.
6. After 5 minutes, turn them over and sprinkle with this mixture: sunflower or olive oil + finely chopped garlic.
7. Turn the croutons a few more times until they are toasted, then place them on a plate.
8. Serve the soup with croutons along with sour cream.

How many calories are in a cooked dish?

Depending on the ingredients, pea soup can be high in calories and... If you prepare a lean soup without potatoes and meat, then its calorie content will not exceed 45 kcal per 100 grams. But if you add pork knuckle and smoked ribs on top, you will end up with a very high-calorie dish that is not suitable for diabetics, vegetarians and people watching their figure.

Video: recipe for pea soup with smoked sausage

Delicious pea soup is made from smoked meats, with the addition of mushrooms, vegetables and other products. But will the dish be appetizing if you add smoked sausage to it? This option cannot be classified as a super healthy recipe, but sometimes you really want to treat yourself to something original. To compensate for smoked meats that are not very beneficial for the body, it is imperative to add vegetables, dry spices and aromatic herbs to the soup. Watch the video for a detailed recipe for preparing pea soup in a slow cooker with the addition of smoked sausage:

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How to cook pea soup correctly, step-by-step recipes with photos

Many who are going to cook this first dish are puzzled by the question of how to cook pea soup so that the peas are softened. We will look at just such a recipe for homemade pea soup with step-by-step photos below.

Ingredients

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

Recipe

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

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

fill it with two liters of ordinary water at room temperature and “forget” about it for eight ... twelve hours. And although such preparation has little to do with how to quickly cook peas for soup, it is really necessary. But there is a little trick: if you forgot to do this in advance, it doesn’t matter. Fill the peas with boiling water, not room temperature. And then the peas will swell and become soft during cooking in just a couple of hours.

Now that the peas have been “pre-treated”, set them to boil. A liter of water (it’s better to leave the one in which it was soaked), one teaspoon of salt, the same amount of sugar, and on the stove. You need to cook it over low heat after boiling and under the lid until it becomes a homogeneous puree. Usually it’s an hour... an hour and twenty, no more. Yes, and it’s better to cook it immediately in a three-liter saucepan, which will then serve as a measure for pea soup, but more on that below.

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

While the broth and peas are cooking, peel and chop the other ingredients of the pea soup. Six - seven small (or three - four larger) potatoes,

cut into thin, short strips.

One large carrot

grate on a coarse grater.

Winter is the time for hearty and thick soups. Rich, nutritious and tender pea soup - what could be better to warm you up on a cold day?

Confidently leads among the first dishes that are usually used to warm up during the cold season. It's hard to compete with it, and few soups can offer the same filling and nutritional value.

Pea soup has no nationality. He is the heritage of many nations. But each country has its own requirements for its recipe and taste. For example, Italians cannot imagine pea soup without cheese, and in Mongolia tomatoes are considered an essential ingredient in its composition. But no matter what product you ask to add to the pan, no one can overshadow the unique rich and pleasant taste of peas.

There are countless recipes for pea soup. It is boiled in plain water or meat broth is used, vegetables, meat, smoked meats, sausages or fish are added, and seasoned with a spicy set of spices. He is good in any company. But even his vegetarian-lenten recipes are not boring in taste. Quite the contrary - pure taste without additional additives allows you to feel all the fibers of the pea soul.

7 recipes for making delicious pea soup

Recipe 1. Classic pea soup

For 3-4 servings of classic pea soup: 200 g dry whole peas, 300-500 g pork meat, 1 onion, 1 carrot, 4-5 potatoes; bay leaf, salt, pepper, garlic and herbs - optional and to taste; white bread for croutons.

1. Almost any pea soup starts with soaking the peas. Therefore, the first stage is to rinse the peas well, add water and leave to swell overnight.
2. Rinse the meat, remove excess fat and films and cook for half an hour with a laurel leaf.
3. While the broth is preparing, let's take care of the vegetables. Wash the onions, potatoes and carrots, peel and cut into appropriate shapes: potatoes into large cubes, carrots and onions into small ones.
4. Saute the onion first, trying to give it a characteristic golden color during the frying process, and only then add the carrots. She should be a little tired. Season the vegetables with salt and pepper to taste.
5. Remove the cooked meat from the broth and disassemble it into neat pieces. Return to the pan.
6. Add infused peas to the meat. Let it cook with the meat for another 20-30 minutes.
7. As soon as the structure of the peas becomes soft and slightly loose, add potatoes to the soup.
8. Cover the pan with a lid and do not disturb for 10 minutes. After the time has passed, pour in the fried vegetables and let it simmer for a few more moments.
9. A classic pea soup would not be complete without aromatic and golden brown croutons. Let's cook them with garlic and lard cracklings. Fry the lard and add bread, cut into even cubes. As soon as they brown, season with chopped garlic and turn off the stove.
10. Serve pea soup in portions. Immediately before serving, place a handful of crackers with cracklings in each bowl and sprinkle with chopped dill.

Recipe 2. Simple and quick pea soup

For 3-4 servings you will need: A glass of peas, 3 medium potatoes, 1 carrot, 5 cloves of garlic, 1/3 rye bread, a bunch of herbs, vegetable oil for frying.

1. To reduce the cooking time for peas by 2-3 hours, add two glasses of water in the evening. Let it swell.
2. In the morning, drain the water and add 4 glasses of clean water. Place the pan with peas on the hob and cook for about an hour. If desired, the soup can be prepared with meat broth.
3. Peel the potato tubers and cut into cubes.
4. Finely grate the peeled carrots. The finest grater will make the carrots puree, which will give a brighter color to the soup.
5. When pea sediment forms at the bottom of the pan and the peas become soft, add potatoes to the soup, and a little later - carrots.
6. Add salt to the soup, let the potatoes boil until tender and turn off the gas.
7. Prepare croutons. Cut the bread into cubes and brown in butter. They should be fried over high heat. The croutons will have a crispy crust on top and remain soft inside. But it is important not to overcook, otherwise they will burn and ruin the delicate taste of the soup.
   There is no need to skimp on oil for frying. The bread will absorb the fat greatly. And if the soup is not prepared with meat broth, then it is the croutons that will “sweeten” it.
8. Mix the rosy croutons with garlic squeezed through a garlic press and chopped dill (parsley).
9. Serve quick and easy split pea soup in deep bowls with a handful of fragrant and crunchy croutons.

Recipe 3. Pea soup with smoked meats

Many people recognize pea soup only with smoked meats. And this is understandable. The duet “peas + smoked meats” is a classic of the genre. The next delicious story will be about them.

For 3-4 servings you will need: 150 g of peas, a liter of water, 300 g of fresh pork, 150 g of cold smoked bacon, 100 g of hot smoked sausages, small and large onions, small and large carrots, 3 stalks of celery, 2 tbsp. spoons of chopped parsley, a clove of garlic, 1 bay leaf, 1 tbsp. a spoonful of vegetable oil, salt, black pepper or chili - to taste, sour cream - optional.

1. The soup can be cooked in ready-made vegetable or meat broth, or it can be cooked during the process.
2. Place the whole piece of pork, a small onion (do not peel the last golden layer), peeled carrots and one stalk of celery into a saucepan with water. Add salt to the water and cook over low heat until the meat is completely cooked. This will take approximately 25-30 minutes. You don’t have to remove the foam, but in this case, when the broth boils, you need to strain it through a thick strainer.
3. Sort the yellow pea halves and rinse several times. Pour boiling water over it for 20-30 minutes. This way it will take less time to cook.
4. Remove the finished meat and cut into neat pieces. Strain the broth and discard the vegetables - they have given up all their juices and will no longer be needed.
5. Cut the bacon into even stitches and fry in a hot frying pan. If it is low-fat, add vegetable oil.
6. Cut the onions into small cubes, the carrots can be chopped on a coarse grater. Fry the vegetables until golden brown along with the bacon.
7. Chop the celery into cubes and add them last to the sautéing vegetables. After frying, its taste will become calm, and the soup will receive only a slightly perceptible aroma. But if you absolutely dislike celery, then you can replace it with potatoes.
8. Place the infused peas into the strained broth and cook for 15 minutes.
9. Cut smoked sausages into rings or cubes.
10. Let's start collecting the soup. Add sautéed vegetables, sausages, bay leaves and black or chili peppers to the peas. Cook the soup until the peas begin to crumble.
11. Mix chopped garlic with chopped parsley, put in a saucepan, cover with a lid and turn off the heat. Give the soup 10 minutes so that the products become related.
12. Serve pea soup with a dollop of sour cream.

This steaming soup with the unique aroma of home will make even those who don’t like peas its fans.

Recipe 4. Pea soup with smoked ribs

For 8 servings of soup prepare: 500 g hot smoked pork ribs, 250 g dry peas, 3 potatoes, carrots and onions for frying, 3 tbsp. spoons of vegetable oil, a handful of herbs, bay leaf, salt - to taste.

For broth: 2.5 liters of water, 1 pc. onions and carrots, a sprig of stalk celery.

1. Wash dry pea slices until the water in which they will be cooked is clear. Soak and let it swell for several hours. Whole peas need to be soaked overnight. Before adding peas to the soup, rinse them thoroughly again.
2. Rinse the smoked ribs in warm water and divide them with a knife along the bones into separate convenient pieces.
3. Pour water into a saucepan, place on the hob, add whole onions, carrots, celery. Place the ribs. Cook the broth. After boiling, cook for half an hour or a little more until the meat begins to fall away from the bones.
4. Foam, as a rule, does not appear when cooking ribs. But if this happens, it must be removed.
5. Select vegetables from the broth infused with smoky and vegetable flavors. You can also take out the ribs, and, if desired, remove the meat from the bones.
6. Strain the broth and boil again. Return the ribs to it and add the soaked peas. Cover the pan and cook for 10-15 minutes.
7. Chop the peeled onions and carrots for frying (in cubes, strips, cubes).
8. Heat vegetable oil in a hot frying pan and fry the onion until golden, add the carrots and sauté for a few more minutes.
9. Cut the washed and peeled potato tubers into even strips or cubes. It should be added to the soup only after the peas have softened. Along with potatoes, you can add bay spice, salt and pepper to the soup. If the soup seems too thick, dilute with boiled water. Cook until tender (approximately 10-15 minutes).
10. Add chopped herbs or other seasonings to taste to the finished soup and let it brew before serving.

Recipe 5. Pea soup with chicken

The technology for preparing this soup is different in that the peas are added in 2 stages. The first part of the peas takes longer to cook than the second. Consequently, it boils better, giving the soup a thick puree-like base. Those peas that are added to the soup in the next batch retain their shape and are felt in the soup as whole peas.

For 8 servings prepare: 400 g chicken meat with bones, 250 g dry green peas, 1 onion, 3 carrots, 2 potatoes, 2 tbsp. tablespoons oil (olive), 0.5 teaspoons oregano, 0.5 teaspoons salt, 0.5 teaspoons ground pepper.

For 2 liters of broth: 2.5 liters of water, 3 black peppercorns, 0.5 teaspoons of salt.

For croutons: 1 baguette, 3 cloves of garlic, 4 tbsp. spoons of olive oil.

1. Wash the chicken meat, cut into small manageable pieces and place in cold water. Boil. Cook the broth in the “second water”. Add salt and peppercorns, reduce heat to medium and simmer gently for an hour or a little more. Remove the foam from the surface with a slotted spoon.
2. It is better to take chicken meat with bones; the broth made from fillet is too lean.
3. Remove the chicken pieces from the pan and pass the broth through cheesecloth or a sieve. Transfer the chicken to a separate bowl. She will wait in the wings, because... added to the soup immediately when serving.
4. Prepare vegetables for frying. Cut the onion into thin quarters. Carrots - in half rings. Potatoes – in neat small cubes.
5. Fry the onion with oregano until transparent. Salt, sprinkle with pepper and add to the broth. Send raw carrots and onions here, add half the peas.
6. 6. Bring vegetables to a boil. Cook over low heat for 40 minutes without covering. Periodically remove the foam, and after the allotted time has passed, add the remaining peas. Cook for another 40 minutes.
7. Prepare garlic croutons.
8. Mix chopped garlic with olive oil (you can also add dry herbs). Cut the baguette crosswise into pieces, without cutting the bread all the way through. Place on a baking sheet with foil and brush with garlic sauce so that it gets into the slits. Wrap the baguette in foil (not very tightly) and bake in an oven preheated to 180°C. 10 minutes will be enough.
9. Serve the soup with pieces of chicken meat and garlic croutons.

Recipe 6. Pea soup in a slow cooker

For 4-6 servings of soup prepare: 400 g dry shelling peas, 250 g hunting sausages, 1 onion, 1 sweet pepper, 1 chili pepper, 2 garlic cloves, 2 tbsp. tablespoons vegetable oil, 2 teaspoons sweet paprika; salt, thyme and lemon juice - to taste.

For crackers: 200 g loaf, a clove of garlic, 5 g paprika, 5 g rosemary, 5 g thyme, 5 g salt.

1. Wash the dry peas thoroughly, pour double the volume of water and let them sit overnight and “drink.”
2. Set the miracle multicooker to “baking” mode.
3. Peel the garlic and onion, rinse and chop. Pour vegetable oil into a bowl. As soon as it warms up, add onion and garlic. Fry until translucent for 3-4 minutes.
4. Peel the peppers – sweet and hot – and remove the stems. Finely chop the bitter pepper, cut the sweet pepper into thin strips.
5. Rinse the smoked hunting sausages with warm water and cut into small circles.
6. Place the peppers and sausage into the slow cooker with the vegetables and lightly fry. Season with thyme, paprika and stir. You can omit sausages from the soup, and use smoked paprika rather than regular paprika for a smoked flavor. Then the soup will turn out lean.
7. Wash the peas, drain the water and place them in a slow cooker. Add salt to all ingredients and add boiling water. Switch to the “cooking” or “stewing” mode and cook the soup for 40 minutes.
8. While the multicooker is cooking the soup, the oven will fry the croutons for us:
   - cut the crust from the loaf, cut the flesh into cubes;
   - squeeze the garlic into a bag, put a pinch of salt, spicy seasonings and oil;
   - fill the bag with bread cubes, tie it and shake it thoroughly so that the loaf is saturated with spices;
   - place the crackers on a baking sheet and fry at 120°C for 10 minutes.
9. Pour lemon juice over the finished pea soup and serve with aromatic crunches.

Recipe 7. Pea soup with brisket

Prepare for 4 servings of soup: A glass of dry peas, 3 potatoes, 400 g smoked beef brisket, onion, carrot, 2 heads of garlic, 2 tbsp. tablespoons vegetable oil, 1 tbsp. spoon of olive oil, salt to taste.

1. Sort the peas and add warm water (for several hours or leave overnight).
2. Wash the swollen peas and cook for 40 minutes after boiling.
3. “Strip” the garlic, pour in olive oil and bake in the oven (200 °C) for 20 minutes. Squeeze the pulp out of the cooled cloves. It will give the soup unusual aromatic notes, significantly different from just raw garlic.
4. Fry chopped onions and carrots until slightly golden brown.
5. Cut the peeled potatoes into cubes and add to the peas after they have boiled. Boil for 7-10 minutes.
6. Add the roast, baked garlic and most of the sliced ​​brisket to the soup.
7. At this stage, the soup can be salted and seasoned with pepper. Keep on the stove for another 10 minutes.
8. Puree the finished soup using a blender. Place the pan over low heat and bring to a boil or warm through before serving.
9. Cut the remaining brisket into pieces and fry until crispy.
10. Serve the puree soup, garnished with chopped herbs and pieces of browned brisket.

To make pea soup easy and enjoyable to prepare, experienced chefs advise properly preparing the peas for the cooking process.

1. There are several varieties of peas, but they are all divided into three types: marrow, mangetoux (fr. “eat whole”) and shelling. For salads, it is customary to use brain peas, but for soups, dried shelled peas are ideal.
2. Before preparing soups, peas are almost always soaked so that they swell and take less time to boil.
3. The time it takes to cook peas depends on the variety, type of processing, and soaking time of the peas. For green varieties, it is enough to boil for 15-20 minutes. Round and well dried, it may take 1.5 hours.

1. If the water in the soup you are preparing has boiled away, you can only add boiling water; cold water will make the peas hard.
2. Cream soups should be whipped while still hot, otherwise they will not have a uniform consistency.
3. Pea soups should not be salted until the peas have softened. In salt water, beans do not cook well and may remain hard.
4. Peas contribute to gas formation, which is why they have earned a bad reputation. But this is not a reason to refuse a tasty and nutritious product. As a rule, a large amount of spices and herbs are added to pea soups. They not only improve the taste of the finished dish, but help avoid flatulence.
5. Herbs and spices that go well with peas include: dill, thyme, ginger, chili pepper, black and allspice, basil, coriander, turmeric, curry and nutmeg.

If pea soup is prepared correctly, even avid pea “lovers” will not be able to refuse it. The aroma is very seductive! And if it’s damp autumn or frosty winter outside, then the body itself will ask for something liquid, tasty and nutritious. How nice it is to return home from work, set the table, pour hot, thick pea soup into plates, put rosy and fragrant croutons in it, take a spoon and close your eyes with anticipated pleasure... There is happiness!