April 14, 2016

Hello dear Cooks, today on our blog about 100 Recipes, we’ll talk about such a dish as pea soup. Pea soup has become so deeply integrated into the everyday menu of the common man that sometimes many people can’t even imagine how they can live without this tasty, rich dish. There are several options for preparing pea soup, and with the advent of multicookers, this list has been supplemented with many more recipes. And before you start preparing pea soup, let me make a short digression about the benefits of peas.

Peas are very popular largely because of their unique taste and a whole pantry of beneficial properties. Let me remind you of the beneficial properties of peas. Peas contain a huge amount of vitamins and minerals, as well as amino acids. During Lent, many Orthodox people replace meat that cannot be eaten with peas. The amino acids contained in peas are similar in composition to the proteins in meat. Also, pea amino acids supply our body with pyridoxine and selenium, a deficiency of which can cause cramps and dermatitis. Recently popular antioxidants are also present in peas.

Pea flour can relieve you of frequent headaches. Two teaspoons after meals and headaches will go away. And one if you suffer from constipation.

But every cloud has a silver lining. Peas are not equally beneficial for everyone. Doctors do not recommend eating peas for nursing mothers, elderly people and people suffering from gout. Since peas contain a lot of a substance called purine, which increases the so-called uric acid in the body, it accumulates in the kidneys, joints and tendons.

The benefits of peas are of course enormous, but if you eat peas constantly and in large quantities, it can be harmful. Only proper use will allow you to get the most out of peas.

Soup needs the right peas

Well, now let’s start preparing pea soup the way I cook it. To make the right pea soup, you need to choose the right peas. The choice of peas depends on what you want to get in the end; if you want them to boil, then you should first soak them for about two to three hours. Some housewives soak peas in the evening.

And take already split peas for these purposes. If you want the peas in the soup to remain whole, but cooked, then simply pour cold water over the peas and set to cook.

Cooking pea soup

For the soup we need:

• 300 grams of split peas.
• 2 carrots.
• 1 medium sized onion.
• Pork 500-600 grams (ribs)
• Potato range 100-200.
• Dill, parsley, bay leaf.
• Salt and pepper to taste.

Let the peas cook. While the peas are cooking, you can peel the potatoes, carrots and onions. Onions and carrots are needed for frying.

Make the roast with love

Grate the carrots. Onion mode as you like, you can use cubes, you can use half rings. Place the frying pan on the fire, pour in sunflower oil (so that the bottom of the frying pan is completely covered in oil) and throw the onion into the frying pan. After 2-3 minutes, add carrots to the onions. Fry onion until light golden brown. As soon as the onions and carrots are ready, remove the heat under the frying pan. Our soup frying is ready.

When the water in the pan boils, you need to reduce the heat a little and continue cooking the peas until half cooked. As soon as the peas are 50-70% ready (the peas can be bitten, but small undercooked pieces remain), you can throw the meat and a couple of bay leaves into the soup, continue to cook until the meat is cooked, about 30-40 minutes. While the meat is cooking, the peas along with it will also reach full readiness. It all depends on the size of your pieces of meat. Don't forget to add salt. After 15 minutes of leaving the meat to cook, you can throw in the potatoes, which we cut into cubes.

The meat is boiling, and in the meantime we add dill and parsley. For convenience, chopped dill and parsley can be placed in a frying pan for frying.
Now that the peas, meat and potatoes are cooked, you can throw the frying into the pan. Let's taste for salt. Close the lid tightly, count to 10 and turn off the heat completely. Let the soup sit for another 30 minutes and you are ready to serve.

Excellent homemade pea soup. Many people like the delicious piquant taste of the soup, especially if it is cooked in a strong meat broth with smoked meats. This is probably the most popular and traditional recipe for such a dish.

There are a huge number of options for preparing pea soup with different ingredients. The soup broth is prepared from beef, pork, chicken and other meat components. Of the vegetables, potatoes, onions, spices and herbs must be present in the soup.

Pea soup is unfairly rarely prepared in the home kitchen. Many housewives believe that cooking peas for a long time will either burn or remain tough in the finished soup. We hope that the following recipes and tips on how to cook peas for soup and pea soup recipes will help you change this opinion. Cook it more often and pamper your household with a tasty, spicy and satisfying culinary dish.

Ways to cook peas

As a rule, today peas can be cooked in two main ways. In both cases, peas, whole or crushed, are recommended to be sorted and washed.

1 way to cook peas. This method is followed by those who believe that peas for soup must first be soaked in cold water. Let's take a closer look at it.

Peas are soaked in the evening, overnight. It should be taken into account that after about 6-8 hours the fermentation process may begin. Therefore, the soaking step is limited to this time. If for some reason cooking is postponed, the soaked peas are put in the cold or refrigerator. The old water needs to be poured out, refilled with cold water and placed on the stove.

Split and crushed peas cook slightly faster than whole peas, taking into account pre-soaking. Swollen whole peas are cooked for about 45 - 60 minutes, crushed cereals for 30 - 40 minutes. If you cook dry peas right away, the time increases, it is 2 - 2.5 and 1 - 1.5 hours, respectively.

Spices, salt, oil are added after the peas are ready; do not cook them in salt water or broth.

2 way to cook peas. Significantly speeds up the process of preparing pea soup. Time is spent as for ordinary cabbage soup or borscht. True, this method is not welcomed by supporters of the claim that baking soda is not very beneficial for the body and that harmful side effects are formed when consuming the finished dish.

Such statements are not supported by anything serious, of course, when using baking soda within reasonable limits for culinary purposes. Half a teaspoon per glass of peas. In some recipes, the amount of soda is taken per liter of water, but are we going to cook peas and not boil water?

Cook peas in a slow cooker or pressure cooker

You can cook peas for soup using modern electrical appliances, for example, in a slow cooker. Or use a good old pressure cooker. In both cases, be sure to wash and sort the peas, removing defective peas and pebbles that may be accidentally caught.

Pressure cooker. With this method, you still have to soak the peas, but for a shorter time, about 2 hours.

Then pour water over the peas, close the lid, and place on the stove. Bring to a boil, after 20 minutes remove from heat. Do not open immediately, but let stand under pressure for about 10 minutes.

Multicooker. We prepare the peas as for a pressure cooker. The proportions with water are 1 to 2 (water). You must select the “stew” or “porridge” mode. Time for dry peas - 2 hours, soaked - 30-40 minutes.

Add salt and vegetable oil at the very end of cooking, 10 minutes before the peas are ready.

If you decide to immediately cook pea soup in a slow cooker, soak the peas in hot water for one hour. All soup ingredients are prepared and cut: potatoes, onions, carrots, smoked ribs or smoked meat products.

The products are placed in the multicooker bowl and water is added. Cooks in “soup” mode for about one hour. For this option, take 300 grams of ribs, 100 grams of peas, carrots, onions and other ingredients specified in the corresponding recipes.

Cook broth and peas for soup separately

As already mentioned, many housewives rarely cook pea soup due to the prejudice that peas are a lot of hassle. Either the broth will cook faster and the peas will remain uncooked, or boiled peas have a tendency to settle and, if not constantly stirred, may burn.

Of course, it is advisable to prepare lunch or dinner for the whole family in one go, setting aside several hours of free time from your precious time. And devote the rest of the weekend to your favorite hobby, communicating with loved ones, and walking in the fresh air.

If you want to cook pea soup in which the pea grains are completely boiled, then the solution seems to be to cook the soup broth with meat and vegetable components separately from the peas.

The peas are sorted out, washed, filled with water, and the pan is placed on the fire. Add half a teaspoon of baking soda per cup of peas. Soda is used in many culinary recipes where nothing is said about its dangers, for example, when making baked goods.

Choose dishes with high edges relative to the weight of the peas and the liquid level. Foam will form as the pea porridge cooks. When the liquid boils away, add hot water. As the peas boil and the mass becomes thick, the peas may burn, so after the foam stops appearing, it is necessary to stir the pea mass. If the broth is cooked before the broth, remove from heat.

With this method, you can calmly cook without thinking about when to add salt, seasonings, vegetables, so that they and the peas are cooked at the same time. When choosing a pan, you just have to take into account the total volume of the finished pea soup after adding boiled pea puree.

Almost many culinary recipes for a similar dish can be adapted to this method of preparing pea soup. All that remains is to add the pea mixture to the almost finished soup and bring it to a boil again. And delicious pea soup is ready in one go.

The choice of cereal comes first. As they say, the right pea soup is 70 percent or even more dependent on the right peas.

Whole peas, unlike split peas, take longer to cook. The duration of preparation (soaking) and cooking depends on this. But in any case, the peas must be of high quality and pre-washed and sorted.

If you don't have much time to spare and long soaking isn't an option, cook the peas separately from the soup and use baking soda.

Cook the peas over low heat. With intense boiling, it can become hard and not tasty.

It is recommended to add salt at the very end of cooking. Peas do not cook well in salt water. When cooking separately, you can omit salt at all, and adjust the taste of pea soup after adding cooked peas, essentially pea porridge, to the broth with meat and vegetables. Moreover, the broth will already be salted.

Add a little butter or vegetable oil to boiling water. A bit controversial advice. It is believed that this way the peas will cook faster due to the oil film on the surface of the liquid.

Steam bubbles form at the bottom of the pan, rise to the surface and burst, breaking the film of oil. Moreover, it is customary to cook peas over low heat in ordinary dishes and the water temperature in this case will not exceed 100 degrees.

At the end of the article we provide a simple and tasty recipe for making pea soup with smoked meats. The traditional version is simple and serves about 6 servings.

Preparation:

1. Place the peas, sorted, washed, prepared, into a pan of boiling water (2-2.5 liters). Cook until half cooked.
2. Smoked meats, ribs or pork belly, cut into pieces. Add to peas. Since smoked ribs take longer to cook, you can start cooking them along with the peas. Then take it out, cool it, remove the meat for soup, and remove the bones.
3. Cut the potatoes into cubes and into the broth.
4. Prepare the remaining vegetables. We cut onions and carrots. Fry in vegetable oil. Place in the soup, bring to a boil again and cook the pea soup for about 15 minutes until the ingredients are completely cooked. Add spices and taste the soup for salt.
5. Prepare white crackers with garlic. Mix vegetable oil, salt, finely crushed garlic cloves. Mix diced white bread with the butter-garlic mixture and place in the oven to dry.
6. When serving, pour the pea soup into bowls, sprinkle with chopped herbs, and add white croutons.

Ingredients:

• Smoked pork ribs (smoked brisket) – 300 grams
• Split peas - 1 cup (you can cook green pea soup - it is not pre-soaked), potatoes - 2 medium tubers, carrots - 1 carrot, onions - 1 medium head, vegetable oil for frying
• Seasonings: salt, pepper, fresh or dried herbs (parsley, dill)
• Optional: prepare and serve white croutons with garlic

We hope that the article will help change attitudes and take a fresh look at how to prepare pea soup. Make this delicious and healthy soup often.

In addition to having a beneficial effect on the digestive system, properly prepared soups can balance the vitamins and minerals in the body. Therefore, you should not neglect the first courses, especially pea soup. It not only satisfies hunger, but also helps overcome depression, insomnia, improves metabolism and overall health. What can I say: pea soup is a real salvation for the body. The only “But”... Only soups that are prepared with skill have such qualities. We will tell you how to cook pea soup correctly in the following material.

First actions

When you think about making pea soup, don’t jump right into it. Approach the matter consciously. Decide:

1. What type of product will be used: dried, fresh or canned. Dried requires longer preparation and boiling. While fresh should be added to the pan 10 minutes before turning off, and canned at the very end of cooking.

On a note! Dried food produces more high-calorie dishes than fresh food.

1. What broth will be used for the base: meat, vegetable, smoked or plain water.

All this will help you understand what kind of soup you will prepare. Believe me: the rich variety of recipes for preparing pea soups will shock you.

The process of preparing peas for cooking

Peeled or whole – this is the assortment that stores offer to choose from. In fact, the difference is weightless and lies only in soaking: peeled takes much less time. What stages of preparation must peas go through before being put into a pot of soup?

1. Selection. Sorting should not be neglected. Unfortunately, modern manufacturers often produce poor quality grains.

1. Primary rinsing. It is recommended to rinse until the water is clear.

1. Soak. The time is very arbitrary, but experienced chefs recommend spending at least 7 hours. The peas should become soft.

1. Secondary washing. This is done after soaking.

What to do if you don’t have time to wait for the peas to become soft? Subject it to the brewing process. It is necessary to brew as follows: place the peas in boiling water, boil for 20 minutes and pour in a glass of chilled water. To speed up the cooking process, it is recommended to soak the peas in water with 1/2 tsp dissolved in it. soda The main product is ready. We begin to choose the recipe according to which the soup will be cooked.

Delicious pea soup according to the classic recipe

Pea soup is considered the most advantageous if cooked with smoked meats. The dish turns out more rich, aromatic and rich.

Number of servings – 8.

Ingredients

To cook soup with peas and smoked meats, take the following products:

• dried peas – 250 g;
• smoked meats – 500 g;
• root vegetables (onions and carrots) – 1 pc.;
• potatoes – 5 pcs;
• butter – 50 g;
• water – 3.5 – 4 l;
• spices to taste.

Let's start cooking

The following recipe will tell you how to prepare a simple but perfect-tasting classic pea soup.

1. Let's prepare the peas: we carry out all the necessary procedures - sort, rinse, soak and rinse again under cold water.

1. Place the peas that have passed all stages of preparation into a pan with water. While waiting for it to boil, let's start preparing the other ingredients.

1. Chop the onion. We either chop the carrots into a coarse grater or cut them into slices. We send the root vegetables to the frying pan: first sauté the onions in butter, then the carrots. Simmer the vegetables in the pan for a couple more minutes and turn it off: the carrots are still crunchy - not terrible, but, on the contrary, wonderful.

1. Let's get to the smoked meats. Chop the meat, removing it from the bones if necessary. We send the bones to the peas, excluding small ones.

1. Add the meat to the vegetables and fry a little. The lard should melt a little.

1. The water in which to cook the peas has already boiled: it’s time to skim off the foam to obtain a clear broth, and add the potatoes to the pan.

1. From this moment the countdown began until the planned moment of tasting: it costs another 30-40 minutes to cook. But don’t forget that 10 minutes before turning off you should add the contents of the pan.

Enjoy this wonderful smoked soup.

Pea soup with chicken

Chicken meat makes a wonderful light stew. Perfect for those who, for some reason, cannot have smoked ingredients, for example, children.

Cooking time – 90 minutes (excluding soaking time).

Number of servings – 10.

Ingredients

The recipe requires the following set of products:

• chicken meat is better with the bone;
• glasses of peas;
• 5 potatoes;
• carrots;
• onion heads;
• 2 cloves of garlic;
• parsley;
• vegetable oil.

Cooking process

A delicious soup is obtained if prepared in accordance with the suggested instructions.

1. It is necessary to pre-rinse and soak the peas.

1. We put the chicken in, we took two chicken thighs and let them cook.

1. Place the soaked peas in a separate saucepan to cook for 30 minutes.

1. Remove the boiled meat from the broth and separate it into fibers. Add it to the soup at the end of cooking.

1. We strain the meat broth or settle it and cook it, combine it with the pea broth.

It is important to know! Many housewives advise boiling chicken and peas at the same time, that is, in the same pan. This is acceptable. But at the same time you cannot achieve a pure broth. The correct broth is obtained only in the version of separate preparation.

1. While the broth is heating again, chop the potatoes, then add them to the pan.

1. We make roasted vegetables: any shape and size of carrots and onions. In addition to the oil that will be used for frying, add spices to the pan.

1. Place the roast into the pan.

1. Chop the garlic and herbs.

1. Place the greens and garlic in a saucepan, stir, taste for salt and spices.

You need to cook the soup for another 5 minutes, then let it brew for 10 and you can serve.

Chicken pea soup is very tasty. Considering that the broth is cooked with fresh meat, the dish turns out to be less caloric.

Pea soup in a slow cooker

A modern kitchen assistant helps to greatly simplify the cooking process. In addition, the multicooker reduces the number of kitchen utensils that get dirty in the process.

Cooking time – 130 minutes (excluding soaking time).

Number of servings – 9.

• 300 g peas;
• 500 g pork;
• onion;
• 3 heads of potatoes;
• carrot;
• vegetable oil;
• water.

Preparation

Don't know how to cook pea soup in a slow cooker? Then cook it following the suggested instructions.

1. Soak the peas.

1. 5 hours after soaking the peas, we begin to wash and cut the pork. Lightly fry in the multicooker bowl using the “Fry” program.

1. We chop the vegetables and also fry them in a slow cooker. Can be served together with pork or separately.

1. We cook the ingredients in a multicooker bowl: combining peas, pork, potatoes, cut into cubes. The water level is at the MAX mark.

1. In the “Stew” mode, we simmer our soup for 2 hours.

1. That's how easy it is to make delicious pea soup in a slow cooker.

Advice! When making first courses in a slow cooker, follow all the steps associated with cooking on the stove, with the exception of letting the soup steep for a short period of time before serving.

Pea soup with ribs

A little earlier, a recipe was presented that requires pre-frying smoked meat. But if you don’t have time for this, explore the following cooking method.

Cooking time – 90 minutes (excluding soaking time).

Number of servings – 8.

Ingredients

Let's prepare the following set of products:

• 500 g smoked pork ribs;
• a glass of peas;
• 2 carrots and onions;
• 50 ml oil;
• spices to taste.

Preparation

Ribs are an almost irreplaceable part of pea soup. They allow you to make a delicious brew. We prepare the first course of ribs as follows.

1. Let's carry out preliminary preparation of the ingredients. Soak the peas for several hours, then set to boil for 45 minutes. We cut the carrots. Chop the onion. We make frying from onions and carrots.

1. Now potatoes and ribs. Cut the first ones into cubes. We chop the second ones into pieces.

1. We alternately send the ribs, roast, potatoes, spices and bay leaves to the peas.

1. Cook the soup for another 20 minutes until the potatoes are ready and enjoy the excellent taste.

As you may have noticed, making pea soup is quite simple, but requires a little knowledge in the field of soaking. Of course, we could not cover the complete list of recipes that make it possible to prepare a delicious soup. Be sure to try dishes with fresh peas - they are distinguished by unsurpassed freshness and lightness. You should not ignore pea soups with tomatoes (fresh, sun-dried) and tomato pastes: they are characterized by a slight sourness. But no matter which recipe you choose, you should end up with excellent first courses, as pea soups are a win-win.

Video recipes

A selection of video recipes that will help you prepare delicious pea soup for those who do not like to study recipes in text form.

Prepare the peas for the soup. Place in a colander and rinse under running water. Place in a saucepan with a capacity of at least 2 liters and fill with cold water. Leave for 3-4 hours.

Cut the smoked pork ribs for soup into smaller pieces (2-3 ribs). Place in a large saucepan with a capacity of at least 3 liters, fill with cold water (2-2.5 liters) and bring to a boil. Skim off the foam, then reduce the heat under the pan to low. Cook for about 1–1.5 hours. The meat on the ribs should become soft and easily separate from the bone.

Strain the finished soup broth through a fine sieve. Remove the meat from the ribs and chop. Set aside until ready to serve, adding a little broth. Rinse the pan and pour the remaining broth into it. Bring to a boil over high heat. Place the peas in a colander and rinse with running water. Add to the pot of boiling broth and bring to a boil again. Cook over medium-low heat for 30 minutes.

Peel onions, carrots and potatoes for soup. Finely chop the onion. Wash the carrots and potatoes. Cut the carrots into strips or small cubes, potatoes into small slices.

Add the potatoes to the pan with the broth and peas. Cook for 20 minutes. While the potatoes are cooking, stirring and frying the onions and carrots in vegetable oil. Add to almost finished pea soup. Cook over low heat for 5 minutes.

Wash the parsley and dill, dry well on a paper towel and chop finely. Peel and chop the garlic. Cut the bacon into thin strips or cubes.

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

Proper peas - delicious pea soup

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

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

Cooking pea soup with meat

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

A strong meat broth is made from fresh meat, pork or beef ribs, shanks, brisket, the meat is separated from the bones, cut into pieces and added to the pan along with the prepared peas. Cooking time varies individually, but as a rule, soaked crushed peas are cooked for about 40 minutes, and whole ones - up to 1.5 hours. If you cook a puree soup, cut the meat only after grinding the peas and vegetables in a blender.

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

Vegetables, spices and other additives in pea soup

While it is cooking, cut the vegetables: potatoes - into large cubes, carrots, celery or parsley root - into small cubes, onions into strips or half rings. Vegetables are dipped into the broth with meat and peas, but you can add only potatoes to the soup, and fry the remaining vegetables, adding chopped sausage, ham or frankfurters if desired. If the soup turns out to be liquid, a sauté is made from butter and flour, and for a delicate taste, milk and cream, often whipped with yolk, are added to the soup. For piquancy, spices are added (cumin, fennel, turmeric, coriander, pepper, garlic), which eliminate the characteristic pea taste and make peas easier to digest. A few minutes before the end of cooking, add finely chopped dill and parsley into the pan and let the dish brew so that the vegetables are saturated with the aroma of meat and seasonings.

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