Spices for peas. Lenten pea porridge with spices

What spices will make pea soup tastier and more aromatic?

An interesting article about spices for pea soup, a selection of spices, cooking recipes, descriptions, videos, methods of use and secrets from the chef.

Who doesn't like pea soup, raise your hands!

You picked it up. It means you just don’t know HOW to cook it TASTY! We assure you that after you prepare it according to our tips, you will adore it!

There are many cooking secrets, but the most IMPORTANT secret of delicious pea soup is CORRECTLY selected and added spices according to the rules!

From this article you will learn:

The optimal list of spices suitable for pea soup consists of:

Ginger is added to the soup a couple of minutes before readiness in the amount of 0.5 tsp of dry powder per 2 liters of soup

Contains almost all the essential amino acids the body needs.
Increases internal heat, significantly improves digestion and appetite, stimulates overall metabolism, removes toxins and waste from the body.
Treats colds, thins the blood and supplies the brain with oxygen.
Apathy, lethargy and drowsiness disappear.

The taste of red pepper is very hot; it is added in small quantities to the plate.

Tones the intellect, stimulates blood circulation.
Contains a huge amount of vitamin C.
Strengthens and cleanses blood vessels from cholesterol.

It has a sweetish-sharp taste and a strong odor. Add to soup when cooking broth or in the form of frying.

Strengthens the immune system, treats any cold and viral infections.
Relieves problems in the stomach and intestines, fights cancer.
Improves sleep, good for blood and blood vessels.

The taste of turmeric is slightly pungent, but it perfectly complements the taste of pea soup. To do this, just take 0.5 tsp and add it to the broth a couple of minutes before it’s ready.

This is a wonderful natural antibiotic.
Cleanses your blood, removes toxins, strengthens a weak stomach.
Useful for diabetes, asthma and anemia.
Relieves any inflammation.

It has a strong, spicy and pungent aroma. It is added to taste a few minutes before preparing the soup.

Rich in many essential oils, protein and calcium.
Clears the breath, treats the nervous system, urinary system, resolves tumors.

Add 3-5 mustard seeds to your pea soup and you will feel how its taste and aroma will be enriched.

The taste of mustard is mildly spicy and the smell is slightly nutty.
Indispensable in cold weather.
Promotes blood flow to the skin and internal organs.
Helps digest food.

Cilantro has a pleasant and slightly sweet-spicy taste. Add fresh or dry directly to a bowl of soup to taste.

Rich source of magnesium and potassium, vitamin C.
Facilitates the digestion of heavy foods, treats bloating and inflammation of internal organs.
Lowers blood cholesterol levels.
Indispensable for cystitis and kidney inflammation.
Cleanses the body of poisons and toxins.

Chopped garlic – 4 cloves;
Grated ginger – 2 tbsp;
Red chili pepper - a small piece;
Turmeric – 2 tsp;
Change cumin – 2 tsp;
Mustard - 1 tsp;
Salt – 2 tsp

Yellow peas (crushed) – 400 gr.;
Water – 2 liters;
Vegetable oil – 2 tbsp. l.;
Onions -1 medium onion
Chopped cilantro – 2 tbsp

In a thick-walled saucepan, fry chopped onions in oil, mixed with grated garlic and ginger.
Add a piece of chili pepper and add salt.
Continue frying, watching carefully to ensure the onions do not burn. After two minutes, add turmeric and fry for another two minutes.
In a separate pan, fry the cumin and mustard seeds. No more than a minute.
Cook the peas in water over low heat until soft. It is better to do this in a pressure cooker, it will be faster.
Add toasted cumin seeds, mustard seeds, fried onion with spices to the prepared pea broth and mix.
Let the soup sit for at least 20 minutes so that the spices give it their taste and aroma.
Place on plates and sprinkle fragrant cilantro on top.

Video recipe for making pea soup from Ilya Lazerson

Pay attention to the quality of the peas you buy. It should be dried, yellow and preferably crushed.
To make the pea soup tender and thick, add it not to cold water or boiling water, but to hot water.
Peas need to be soaked before cooking.
While cooking the peas, slowly add a cup of cold water to the boiling water. This will shorten the cooking time.

Eat the spiced pea soup and enjoy.

Source:
What spices will make pea soup tastier and more aromatic?
An interesting article about spices for pea soup, a selection of spices, cooking recipes, descriptions, videos, methods of use and secrets from the chef
http://vseprynosti.ru/spetsii-dlya-gorohovogo-supa

SPICES and CONDITIONINGS ->

onions, garlic, parsley, carrots, kohlrabi, saffron, turmeric, leeks, dried mushrooms, curry, black pepper, bay leaf, lovage, parsnip, thyme, nutmeg, fresh vegetable pepper, hot pepper (pheferon), cayenne pepper , basil, savory, rosemary, borage, cardamom.

garlic, peppermint, carrots, parsley, celery, lovage, fresh herbs, black pepper, basil, savory, sage, marjoram, curry, saxifrage, dried mushrooms, borage, yarrow, parsnip, purslane, rosemary.

a mixture of fresh or dried mushrooms, onions, garlic, sweet and hot red peppers, cayenne pepper, black pepper, cumin, basil, rosemary, tarragon, parsley, chives, celery, lovage.

onion, garlic, black pepper, lovage, caraway, basil, savory, thyme, nutmeg, marjoram.

onion, garlic, black pepper, cumin, marjoram, nutmeg, basil, sweet and hot red pepper, coriander, hyssop, savory.

onion, garlic, black pepper, marjoram, cumin, basil, kupyr, nutmeg, sweet red pepper, saxifrage, bay leaf, galgant, yarrow, parsnip, hyssop.

garlic, onion, black pepper, cloves, cumin, nutmeg, coriander, savory.

onion, garlic, black pepper, sweet and hot red pepper, allspice, rosemary, sage, marjoram, nutmeg, curry, dill, thyme, cayenne pepper, lavender, lovage, savory, bay leaf, calamus.

In the summer, vegetable soups become the main favorites on our table. If you've never thought about how to make pea soup, then first take a look at the list of ingredients needed for this refreshing summer dish.

Spices for pea soup:

Any vegetable oil - 2 tbsp. l.
Chopped garlic - 4 cloves
Grated ginger - 2 tbsp. l.
Red chili pepper pods - 1 pc.
Feather onion (light green part only) - 3 pcs.
Turmeric - 2 tsp.
Onions - 1 pc.
Cumin seeds - 2 tsp.
Mustard beans - 1 tsp.
Salt - 2 tsp.

Main Ingredients:

Yellow split peas - 400 g
Water - 2 liters
Sunflower or soybean oil - 2 tbsp. l.
Lime - 1 pc.
Cilantro, finely chopped - 2 tbsp. l.

How are pea soups prepared in India?

Pea soups are very popular in Asian cuisine. For example, in India, in families that prefer vegetarianism, every woman knows how to prepare soup, the main ingredient of which is peas, with traditional Indian spices. It seems to be a simple pea soup, but for little Indians it is the most favorite gravy for a rice side dish.

Traditionally, Indian women use special pressure cookers to prepare vegetable soups from peas or lentils. Thanks to this whistling miracle saucepan, the housewife does not need to think about how to cook pea soup so that the peas boil and turn into a delicate, nutritious puree. Every Indian woman has her own opinion on how to prepare pea soup, which will appeal to her mother-in-law, husband, and even capricious children.

During the summer holidays, when you need to get rid of extra pounds, nutritionists recommend preparing delicious pea soup, the recipe of which includes Indian spices that speed up metabolic processes in the body. Ginger, turmeric, cumin seeds and mustard seeds are now available in the spice aisles of major supermarkets.

Steps for preparing pea soup with Indian spices

In a thick-walled saucepan, fry chopped white onion, mixed with grated garlic and ginger, in vegetable oil. Add red chili pods, chopped onion feathers and salt to this mixture.
Make sure that the onion does not burn, but acquires a delicate shade. Cook for about five minutes, stirring. Now you need to add turmeric and fry for another two minutes.
After the vegetable mixture with spices is ready, you can start cooking the broth for pea soup. How many peas are needed to prepare a rich thick broth in India is decided by the housewife herself. But usually no more than half a kilogram of peas is placed per two liters of liquid. Add dry crushed peas and water to a saucepan with fried onions and chili, ginger and garlic.
Peas need to be cooked over low heat. Cooking time is approximately 1 hour 15 minutes. You can add water to make the peas soft and fall apart. In a pressure cooker this process takes twenty to twenty-five minutes.
While the pea broth is cooking, quickly fry the cumin and mustard seeds in a frying pan. Do not fry for long; half a minute is enough to flavor the vegetable oil.
Remove the chili pod from the prepared pea broth and add the toasted cumin and mustard seeds to the pan. Stir the hot soup carefully and let it brew for fifteen minutes so that all the spices are evenly distributed and the dish acquires a bright, rich taste.
Indian experts on how to make delicious pea soup recommend adding lime juice and chopped cilantro before pouring into bowls. Lemon or lime slices can be used as a garnish for the finished soup.

Before you start preparing pea soup, the housewife needs to pay attention to the quality of the peas, the main ingredient of this delicious thick, rich dish. Choose yellow dried peas, preferably split, because then they cook better.

There are many opinions on how to prepare pea soup: some add soda to make the hard legume particles loose and soft. Others only throw the swollen peas into hot water to make the soup smooth and thick.

If you do not have a pressure cooker, then soak the peas for three to four hours to reduce the cooking time of the soup and also prevent fermentation processes in the intestines.

If, while cooking peas, slowly pour a cup of cold water into boiling water and cook for another half hour, and then repeat this procedure, the peas will quickly boil.

In this article we will talk about what spices are used when preparing pea soup. They can be added to existing recipes to suit your taste.

GARLIC

The taste and smell of garlic are hot and pungent. Add to the plate in crushed form before eating to taste.
GINGER

Ginger is added to the soup a couple of minutes before readiness in the amount of 0.5 tsp of dry powder per 2 liters of soup

Contains almost all the essential amino acids the body needs.

Increases internal heat, significantly improves digestion and appetite, stimulates overall metabolism, removes toxins and waste from the body.

Treats colds, thins the blood and supplies the brain with oxygen.

Apathy, lethargy and drowsiness disappear.

RED CHILI PEPPERS

The taste of red pepper is very hot; it is added in small quantities to the plate.

Tones the intellect, stimulates blood circulation.

Contains a huge amount of vitamin C.

Strengthens and cleanses blood vessels from cholesterol.

BULB ONIONS

It has a sweetish-sharp taste and a strong odor. Add to soup when cooking broth or in the form of frying.

Strengthens the immune system, treats any cold and viral infections.

Relieves problems in the stomach and intestines, fights cancer.

Improves sleep, good for blood and blood vessels.

TURMERIC

The taste of turmeric is slightly pungent, but it perfectly complements the taste of pea soup. To do this, just take 0.5 tsp and add it to the broth a couple of minutes before it’s ready.

This is a wonderful natural antibiotic.

Cleanses your blood, removes toxins, strengthens a weak stomach.

Useful for diabetes, asthma and anemia.

Relieves any inflammation.

CUMIN

It has a strong, spicy and pungent aroma. It is added to taste a few minutes before preparing the soup.

Rich in many essential oils, protein and calcium.

Clears the breath, treats the nervous system, urinary system, resolves tumors.

MUSTARD BEANS

Add 3-5 mustard seeds to your pea soup and you will feel how its taste and aroma will be enriched.

The taste of mustard is mildly spicy and the smell is slightly nutty.

Indispensable in cold weather.

Promotes blood flow to the skin and internal organs.

Helps digest food.

CILANTRO

Cilantro has a pleasant and slightly sweet-spicy taste. Add fresh or dry directly to a bowl of soup to taste.

Rich source of magnesium and potassium, vitamin C.

Facilitates the digestion of heavy foods, treats bloating and inflammation of internal organs.

Lowers blood cholesterol levels.

Indispensable for cystitis and kidney inflammation.

Cleanses the body of poisons and toxins.

I love different spices and seasonings. Don’t feed me bread, let me sprinkle a spoonful of some other spice into my favorite or new dish. However, you need to know what to add where and what you can experiment with. In one of the cookbooks I found an article about the compatibility of spices and seasonings with various dishes. I present it to your attention.

FIRST MEAL
For meat soups The best seasonings to use are black pepper, nutmeg, basil, rosemary, saffron, dried mushrooms, parsley, onion, garlic, bay leaf, cardamom, thyme and curry.

In vegetable soup It is best to add garlic, marjoram, parsley, borage, peppermint, yarrow, curry, ground black pepper, parsnips, fresh herbs, purslane, rosemary.

In mushroom soup you can add tarragon, cayenne pepper, red hot pepper, garlic, cumin, basil, rosemary, onion, lovage, ground black pepper.

For the onion soup The following seasonings are best suited: caraway, basil, thyme, garlic, marjoram, nutmeg.

In potato soups It is best to add nutmeg, bay leaf, caraway seeds, basil, yarrow, kupir, parsnips, allspice, ground black pepper and garlic.

For the pea soup It is better to use cloves, nutmeg, savory, coriander, cumin and garlic.

In fish soups It is best to add hot red pepper, thyme, curry, garlic, nutmeg, marjoram, sage, bay leaf, savory, cayenne pepper, lavender and lovage.

For preparing cabbage soup and borscht The following seasonings are best suited: ground black pepper, juniper, cumin, marjoram, rosemary, red bell pepper, basil, lovage, bay leaf, kupyr, dried parsley, cayenne pepper.

In bean soups you should add garlic, ground black pepper, basil, nutmeg, savory, red hot pepper, marjoram, cumin, coriander and hyssop.

SIDE DISHES

For the cauliflower garnish Basil, nutmeg, savory are suitable.

For side dishes - white cabbage It is best to add cumin, coriander, red hot and sweet peppers, cloves, borage, garlic, marjoram and onions.

For the spinach garnish Dried dill, basil, and garlic are best.

In fried or oven-baked potato dishes you can add the following spices: marjoram, nutmeg, basil, cumin, bay leaf, thyme, savory and ground black pepper.

In other potato dishes you should add onion, marjoram, nutmeg, basil, cumin, dill, thyme, savory, parsley, bay leaf, kupyr, calamus and celery.

For rice side dishes It is best to use ginger, lovage, kupir, garlic, curry, tarragon, parsley, marjoram, almonds, coriander, saffron, oregano and purslane.

SECOND COURSES

When preparing fried lamb you can add the following seasonings: basil, garlic, cumin, bay leaf, marjoram, saffron, red hot pepper, cloves, ginger, rosemary, cardamom, capers, juniper, peppermint.

For pork dishes It is best to use marjoram, black pepper, bay leaf, oregano, juniper, coriander, lemon balm, savory, caraway, thyme, sweet red pepper, garlic.

When preparing fried poultry it is necessary to use ground black pepper, sage, curry, cumin, marjoram, thyme, cinnamon, tarragon, ginger, savory.

For cooking game In its own juice, the following seasonings are best suited: cloves, curry, rosemary, cumin, juniper, basil, dry garlic, ground black pepper, thyme, sage, coriander, yarrow, nutmeg, bay leaf and marjoram.

For dishes with fried game The following spices and seasonings are most often used: ground black pepper, bay leaf, garlic, juniper, cumin, rosemary, lemon balm and oregano.

For cooking steak Use horseradish, basil, cardamom, sage and rosemary as seasonings.

When preparing goulash It is best to use garlic, cumin, yarrow, ginger, oregano, rosemary, marjoram; bay leaf, ground black pepper and cayenne pepper.

If you decide to serve meat stew at your holiday table, then when preparing it, it is best to use the following seasonings. red hot and sweet peppers, garlic, cloves, basil, capers, curry, tarragon, juniper, savory and, of course, ground black pepper.

When preparing homemade sausage It is best to use bay leaf, ground black pepper, dry garlic, red hot pepper, thyme, basil and cumin as seasonings.

And if you want to make jelly , then the most suitable seasonings for it would be allspice, cloves, bay leaves, red hot and sweet peppers, dry garlic and ground black pepper.

When frying fish the most suitable seasonings and spices for it would be basil, cumin, dry garlic, savory, ground black pepper, cardamom, coriander, almonds, curry, fennel, nutmeg, borage, dried dill, sweet red pepper.

For boiling fish It is best to use the following spices and seasonings: bay leaf, rosemary, lemon balm, curry, fennel, allspice, savory, basil.

For other fish dishes, you can also use parsley root, marjoram, ground black pepper, garlic, red sweet pepper, coriander, curry, lemon balm, peppermint, bay leaf, thyme, white mustard, parsnip, sage, savory, allspice.

Spices are a good thing, they add variety to our dishes. However, it is worth remembering that the saying “you can’t spoil porridge with butter” clearly does not apply here. At the same time, it is impossible to say exactly how much seasoning should be put in a particular dish. This is a purely individual matter. So go for it! Experiment!

suitable for vegans
contains onions

Let's continue to warm ourselves, dear fellow citizens. Today, pea porridge cooked in Indian style with vegetables serves as an internal heater.

Because, according to Ayurveda, hot ginger and hot pepper help ignite the digestive fire. And that’s what we need...

For pea porridge with spices we will need:

1 and 1/3 cups regular yellow peas;

5 tbsp. vegetable oil + a little more;

2 tbsp. chopped fresh ginger root;

1 tsp turmeric;

2 glasses of water;

2 medium red onions;

1 tsp cumin;

1/4 tsp. red cayenne pepper;

1 tomato;

juice of half a lemon;

1 bunch of parsley or cilantro;

1 tsp salt;

1 green jalapeno pepper (for the spicy fans only).

Peas for pea porridge need to be soaked in water for about an hour, do your business for an hour, and then drain the water from the peas. The process has begun!

Heat 4 tablespoons of vegetable oil in a saucepan and add ginger.

Indians and Mexicans can also add finely chopped jalapeno, but I don’t recommend it for others.

Fry all this for just a couple of minutes.

Place peas, turmeric and salt in a saucepan, mix everything, wait a minute and add water.

The peas will need to simmer over low heat for about 20 minutes until they turn into “almost puree.”

There is no need to stir it.

But it’s too early to relax - while the peas are stewing, we have to cut the onion into thin half rings and fry it in vegetable oil. Fry thoroughly until brown and crispy edges. Like that:

In the meantime, our peas have boiled, the excess water has evaporated, which means that the pea porridge is almost ready.

Almost, but not quite. Heat the oil (1 tbsp) in a frying pan again.

This time cumin and red pepper are added to the hot oil. Just for 30 seconds.

Chop the greens, cut the tomato into cubes and start adding everything in order to the pea porridge: oil with cumin and pepper, lemon juice, tomato and herbs.

Mix everything. Have we forgotten anything? Oh yes - crispy fried onions. But we will put it on top when we have already laid out the pea porridge on plates. Sweet onions slightly soften the spiciness. Bon appetit!

P.S. And if you want to order vegetarian pizza delivered to your home, let it be