The taste of pea porridge is familiar to everyone from distant childhood. Peas, as it turned out, were first known to the inhabitants of Mediterranean countries, then they began to be cultivated in Tibet and China, from where the product migrated to the cuisine of Rus'.

Pea porridge is a tasty and satisfying dish that goes well with fried sausage or smoked meats.

To prepare pea porridge you will need:

• sunflower oil - 50 ml;
• salt;
• peas – 600 gr.;
• medium-sized bulbs - 2 pcs.

It will take 1.5 hours to prepare.

Calorie content of the finished porridge: 287.38 kcal.

Step by step recipe:

Recipe for amazing pea porridge with cracklings and onions

In Rus', peas were an honorable dish, but now they have lost their former popularity. But experienced chefs, adding just a few ingredients, turned it into a modern dish.

Ingredients for pea porridge:

• medium-sized bulbs – 2 pcs.;
• lard – 100 gr.;
• peas – 150 gr.;
• salt.

Time spent cooking: 1.5 hours.

Calorie content: 326.38 kcal.

Step-by-step recipe for pea porridge with cracklings and onions:

Recipe for delicious pea porridge with pumpkin in a pot

A wonderful recipe where proper heat treatment of pumpkin can surprise even non-lovers of this vegetable.

Recipe ingredients required:

• peas – 200 gr.;
• salt;
• oil – 40-50 gr.;
• pumpkin – 250 gr.;
• garlic - a couple of cloves.

Cooking time: hour.

Calorie content: 202.55 kcal.

Step-by-step instructions for preparing porridge:

Pea porridge with meat in a slow cooker

A traditional dish of Russian cuisine can be prepared using modern technology. According to housewives, the taste of the dish is not inferior to traditional porridge cooked on the stove.

Recipe Ingredients:

• beef - 600 gr.;
• split peas – 200 gr.;
• water – 2 glasses;
• salt – 1 tsp.

Time spent cooking: 2 hours 40 minutes.

Calorie content: 141.27 kcal.

Step-by-step process for preparing pea porridge with meat in a slow cooker:

Pea porridge with chicken in a slow cooker

Due to the presence of protein and low calorie content, the dish is often included in their diet by athletes. It is also used during dieting and fasting.

To prepare the dish you will need:

• crushed peas – 500 gr.;
• greenery;
• butter – 60 gr.;
• water – 600 ml;
• salt, spices, pepper;
• chicken fillet – 400 gr.;
• vegetable oil – 40 ml.

Cooking time: 2 hours.

Calorie content: 171.15 kcal.

Step-by-step technological process:

Distribute the finished porridge among plates and serve, after garnishing with chopped herbs.

Pea porridge is a nutritious and satisfying dish that is simply impossible to spoil. But in order for it to turn out not only tasty, but also to retain its beneficial properties during cooking, you need to adhere to several rules and know the intricacies of cooking.

Preparation:

Additional Ingredients:

And finally, a few secrets:

• when there is no time to soak the product, pour it with cold water (proportions 1:4), bring to a boil over high heat, then reduce the heat to medium and continue cooking until the peas are boiled, not forgetting to remove the foam during the process;
• for flavor, you can sprinkle a little sugar, throw in a couple of bay leaves and pepper;
• peas go well with sauerkraut, cucumbers, chops and beef cutlets;
• the leftovers of the dish can be used as a filling for pies;
• It is not advisable to cook the product in a double boiler; the taste of the dish will turn out very strange.

You don’t need to season pea porridge at all - its taste will always be bright even without additional ingredients.

The next video contains another recipe for making pea porridge.

Pea porridge recipes

how to cook pea porridge

2 hours

90 kcal

5 /5 (2 )

How to choose the right ingredients

• If you don't have a lot of time to soak, it's better to use split peas.
• White peas cook the fastest, so use them.
• When choosing peas, make sure that they do not contain a lot of excess debris and do not smell damp. If so, then it was stored incorrectly.

Pea porridge with bacon

Kitchen appliances: frying pan, knife, spoon. bowl, pan, cutting board.

Ingredients

Cooking process

First stage: peas.

Second phase:onions, bacon, vegetable oil.

Third stage:onions, bacon, peas, water, salt, butter.

1. Place the bacon and onions in a saucepan
   
   
   and pour in the peas.
   
   
   
2. Fill everything with water and salt to taste.
3. Cook over medium heat until the peas are cooked and softened.
4. Depending on the quality of the peas, you need to cook them from 50 to 120 minutes.
5. After turning off the stove, add oil to the porridge and stir.
   
   
   

Video recipe for making pea porridge

Watch this video to further clarify how prepare pea porridge. Thanks to good filming, a short recipe and notes in the video, you will learn how to quickly cook delicious pea porridge.

Pea porridge with bacon / How to cook pea porridge - video recipe from Delo Vkusa

In this video recipe you will learn how to prepare delicious pea porridge.

🍛 In this video we will look at the option of preparing porridge with bacon to add flavor to the porridge, but you can replace the bacon with other ingredients, or simply cook pea porridge.

📘 Ingredients for pea porridge 0:05:

Peas (cereals) - 1 tbsp.
Butter - 20 g
Bacon - 50 g
Water - 3 tbsp.
Onions - 1 pc.
Vegetable oil - 1 tbsp. l.
Salt - 0.5 tsp.

❗ You can also look at the recipe for pea porridge on our website: https://delo-vcusa.ru/recept/gorohovaya-kasha/

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2016-05-19T16:45:34.000Z

What do you eat pea porridge with?

For many, after the question, how to cook pea porridge correctly , the question also arises of what to serve it with. And this is purely a matter of taste. I like to serve it with various smoked meats, such as ribs, for example. You can cook regular cutlets or fish as a second course. You can make a vegetable or mushroom dressing, or even just make a fresh vegetable salad. Fresh bread or flatbread would also help with the porridge.

• In order for pea porridge to cook well, you need to maintain the proportions of water and peas: one to three.
• If you are soaking split peas, 3-4 hours in water is enough for them, but whole ones will need all night.
• If you cook porridge with meat broth, then be careful with salt, because the broth itself is salty.

Other options

You can make it very simply and quickly and not be afraid that it will burn or cook poorly. You can also make a delicious soup from peas, and make it liquid or creamy. If you want to try some other healthy porridge, you can make it, which contains a lot of vitamins. It can also be prepared with milk or made sweet. At the same time, it is very tasty and tender and is great for children.

If you know any secrets on how to cook pea porridge deliciously or make it faster, please write about it in the comments so that we can also use your tips.

Do you want to know how to cook perfectly delicious pea porridge? We will reveal all the secrets and features of preparing this dish: from the choice of dishes to the method of serving.

There is a lot of information, so if you don’t immediately see the recipe you need, scroll below!)))

Pea porridge... A hearty and affordable dish, familiar to many from childhood. And what can we say about homemade pea puree, seasoned with spices, grated cheese, bacon, onions or mushrooms! This side dish is a welcome guest on every table.

Is pea porridge useful and necessary for everyone?

Peas have high nutritional value. It is valued for its high content of ascorbic acid, B vitamins, carotene, potassium and calcium, as well as iron, molybdenum and magnesium. This is one of the richest sources of protein among plant crops, the content of which in fruits can reach 26%.

Beans are an excellent energy supplier. 100 g of dry peas contains about 149 kcal. After cooking, the calorie content of the product is halved, but this is enough to saturate the body and dull the feeling of hunger for a long time. And one 200-gram serving of pea porridge contains 2/3 of the daily requirement of fiber, which ensures normal intestinal function.

Regular consumption of pea dishes helps normalize metabolic processes, strengthen the walls of blood vessels, slow down the aging process and reduce the risk of cancer.

Pea dishes are equally healthy for everyone– for both children and adults. Caution when consuming them should be observed only by people with impaired digestion. Active intestinal cleansing, stimulated by beans, in the presence of inflammatory processes can cause bloating and flatulence.

How to cook pea porridge - Preparing peas for cooking

Soaked shelled split peas are cooked for 20-30 minutes, whole ones - up to 1.5 hours.

Legumes are rich in starches. Some of these substances are poorly digested by the body, which leads to bloating. To avoid side effects from the gastrointestinal tract, peas are soaked in cool water before cooking: whole - for 8-12 hours, split - for 3-5 hours. It is not recommended to delay this process for a longer time, as the product will begin to ferment.

If you change the water every 1.5-2 hours and rinse the grains under running water, you will be able to remove most of the harmful components. Pre-cooking will also contribute to this: after soaking, boil the peas for 5-7 minutes, then start the cooking process from scratch (according to the recipe).

But this is not the only benefit of soaking peas.

When soaked, the peas become saturated with moisture and increase in size by 2-3 times. The fruits swell, their structure becomes less dense. This helps reduce the cooking time by 2 or even 3 times.

How to cook pea porridge in water? Yes, very simple! This will require a minimum of products and labor.

Required Products:

• onion – 1 pc.
• salt, spices - to taste.

Preparation:

1. Peel the onion, cut into small cubes and fry in vegetable oil until golden.
2. To give the porridge a puree-like consistency, crush the peas with a potato masher. Salt the dish to taste, add onions and spices to it.

*For better taste, you can use meat or vegetable broth instead of water, and add butter or vegetable oil before serving.

Cooking time

Number of servings: 4

Milk and cream reveal a new side to the taste of peas, making the porridge tender and silky.

Required Products:

• dry peas (preferably split) – 1 cup,
• milk or cream 10% fat – 100 ml,
• carrots – 1 pc.,
• bell pepper – 1 pc.,
• onion – 1 pc.,
• vegetable oil – 2-3 tbsp. l.,
• salt, spices - to taste.

Preparation:

1. Fill the soaked and washed peas with water in a ratio of 1:2 and place on medium heat. After boiling, remove the foam and reduce the heat.
2. While the peas are cooking, prepare the vegetables. We peel them, cut the onion into small cubes, carrots and peppers into strips. Fry until golden brown (onion, then carrots and pepper) and simmer in a small amount of water for 2-3 minutes.
3. When the peas are ready, increase the heat and evaporate the excess water. Stir the porridge so it doesn't burn. It will take 2-3 minutes, no more. Remove the pan from the heat.
4. Puree the porridge with a potato masher, add salt and spices, cream or milk and place on plates. It is better to heat the milk before adding it to the porridge. Place stewed vegetables in each serving.

Cooking time: from 1 to 2 hours (depending on the type of peas used)

Number of servings: 4

Recipe for delicious pea porridge with stew

What could be tastier than pea porridge with homemade stew! However, you can get by with the store option. It will also make a very appetizing and satisfying dish.

Required Products:

• dry peas (preferably split) – 1 cup,
• stew (chicken or meat) – 300 g,
• onion – 1 pc.,
• carrots – 1 pc.,
• vegetable oil – 2-3 tbsp. l.,
• salt, spices - to taste.

Preparation:

1. Before cooking pea porridge, soak the beans, rinse them and add water at a ratio of 1:2. Bring to a boil over medium heat, skim off the foam and reduce the heat. Cook the peas until done.
2. Cut the onion into half rings, grate the carrots onto a fine grater and fry one at a time in vegetable oil until golden. Add the stew and let it warm up thoroughly, mix with the vegetables.
3. Puree the finished porridge with a potato masher, add vegetables and stew to it. Add salt, spices, and herbs to taste.

Cooking time: from 1 to 2 hours (depending on the type of peas used)

Number of servings: 4

Cooking pea porridge in a slow cooker according to the recipe

Required Products:

• dry peas (preferably split) – 1 cup,
• ham – 100 g,
• smoked brisket or ribs – 100 g,
• vegetable oil – 3-4 tbsp. l.,
• salt and spices - to taste.

Preparation:

1. Place the pre-soaked and washed peas into the multicooker bowl. Fill the beans with fresh water until they are lightly covered. Cook the porridge in the “Multi-cook” mode at a temperature of 90 degrees. The cooking time depends on the type of product used - from 30 minutes to 1.5 hours.
2. 15 minutes before readiness, pour the ham and brisket cut into small cubes into the bowl. You can add fried onions and spices.
3. Season the finished dish with vegetable oil.

Cooking time: from 1 to 2 hours (depending on the type of peas used)

Number of servings: 4

Oddly enough, pea porridge can be a dessert. In Eastern countries, delicious sweets based on pea flour have long been prepared. Perhaps the unusual design of peas will appeal to you too.

Required Products:

• dry peas (preferably split) – 1 cup,
• butter – 30-50 g,
• salt, sugar (or honey) - to taste,
• Jam, dried fruits, nuts - optional.

Preparation:

1. Fill the pre-soaked and washed peas with water at a ratio of 1:2 and place on medium heat. After boiling, remove the foam, reduce the heat and cook until tender.
2. To give the porridge a puree-like consistency, crush the peas with a potato masher. Add butter, sugar and serve. Sprinkle dried fruits on top or place a spoonful of jam.

Cooking time: from 1 to 2 hours (depending on the type of peas used)

Number of servings: 4

How to cook delicious pea porridge recipe

Spices and tasty additives

If you are tired of the standard recipe for pea porridge or seem too banal, spices and various additives will help make the taste of the dish more interesting.

The following spices go well with legumes: a mixture of Provençal herbs, basil, cardamom, rosemary, thyme, curry, red and black pepper, dill and parsley, bay leaf, garlic and coriander, cloves and mint.

To prepare pea dishes, you can prepare a spicy mixture for future use from 1 chopped bay leaf, 1 tsp. ground red pepper, 1 tsp. ground black pepper, 1 tsp. dried granulated garlic, ½ tsp. ground coriander, 3 tsp. dried dill, 2 tsp. savory and 1 tsp. mint.

Also, the taste of peas can be improved by adding fresh herbs, tomato sauce, fried onions, mushrooms, bacon, grated cheese, butter or olive oil, carrots and bell peppers, rendered lard with cracklings to the porridge. The combination of these products can be changed, focusing on personal gastronomic preferences.

What to serve boiled peas with?

Legume dishes can be served as a separate dish, in combination with salads or appetizers, or act as a side dish for meat, fish and sausages.

How to cook pea porridge correctly: useful tips

To ensure your pea porridge always turns out amazing, follow these rules when cooking:

• Pea porridge is always salted when ready, otherwise the beans will become hard. The cooking time will be very long. For the same reason, do not add acidic foods (tomato puree, vinegar, various sauces) before boiling the peas.
• To speed up the cooking of peas, some housewives use soda. This is an effective method, but not healthy - soda worsens the taste of the dish and contributes to the destruction of B vitamins.
• If the cooking water has evaporated and the peas are not yet ready, you can add a little boiling water. It is not recommended to pour in cold water, as the porridge will begin to stick to the pan. The digestibility of the beans will also deteriorate.
• To improve the taste of porridge, you can add aromatic vegetables during cooking or use broths based on them for cooking: carrots, celery, onions, parsley root. You can also use parsley and celery tops, first tying them into small bunches (so that you can conveniently remove them later).
• For soaked peas, boiling water is taken in a 1:2 ratio. When using a dry product, the amount of water is increased by 1.5-2 times.
• To make the taste of peas brighter, you can add a pinch of sugar to the porridge during cooking.
• Garlic will help make the peas more flavorful - at the end of cooking, place 2-3 cloves in the pan for a few minutes.

Well, now you know how to properly cook pea porridge using water, broth and milk. And we were convinced that this is a simple and affordable dish with a great many variations. Combination with different products allows you to look at it from a different angle each time. Pea porridge fits perfectly into the culinary repertoire of the modern housewife and definitely has the right to life.

And the leftovers can be safely used as a filling for shortbreads and pies!

But that is not all!!!

Some useful tips at the end!

Choosing peas for a pea pot

When preparing food, it is important to monitor the quality of the ingredients used, because the final result directly depends on this. Before we learn how to cook pea porridge, let's learn how to choose excellent peas.

On store shelves you can find 2 types of peas: shelled split peas (in the form of halves of peas) and whole polished shelled peas. To prepare porridge, it is better to use crushed beans - they boil 3 times faster. The yellow peas have ripened before harvest and have a rich taste. Green fruit puree will have a more delicate consistency and taste.

When purchasing peas, choose products that are clean and not damaged by pests. The peas should be approximately the same size, not too large - 3-4 cm in diameter.

The presence of garbage or an abundance of small chops in the packaging indicates low quality of the product.

To ensure that peas retain their nutritional value longer after purchase, keep them in an airtight container (such as a plastic container or glass jar) in a dry place, away from direct sunlight. To prevent the beans from accidentally becoming damp and spoiled, place a small cloth bag of salt at the bottom of the container.

Perfect cookware

The best pan for pea porridge is thick-walled and with a heavy bottom.

During intense cooking, the protein may coagulate, causing the beans to become hard and not cooked through. Therefore, pea porridge is cooked over low heat, which takes time. To prevent the porridge from burning during long-term cooking, and subsequently washing the pan does not cause trouble, it is better to use dishes with a thick bottom and walls.

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.

Peas are a tasty and healthy product, popular not only in our country. In Arab countries, India and Latin America, legumes form the basis of the diet - here mashed potatoes and pea porridge in water with various spices are a national treat. They are loved for their large amount of protein and moderate calorie content (80 calories per 100 grams of product). In this article, we’ll talk about exactly how you can prepare pea porridge (pea porridge), and also reveal some secrets with which you can quickly cook pea porridge and make the dish more healthy and unusual.

Everyone knows the taste of pea porridge from childhood.

Peas can be whole, split, green, or yellow. The whole, unpeeled type is healthier, but you will have to be patient - it takes longer to prepare, and before cooking you should soak the product in water for several hours.

If you need pea porridge without soaking, you should purchase the shelled kind (in the form of small halves) in the store. It is better polished and softens faster than the whole. If you do soak it for 1-2 hours before cooking, the dish will look more like a puree.

Are you choosing between green and yellow grains for your porridge? Their nutritional value and calorie content are the same, but the taste and consistency are different. The green variety is tender, soft, and boils faster. Yellow varieties have more dietary fiber and will be tougher.

Principles of proper cooking

The peas must be sorted and washed (5-6 glasses of water are required) until the cloudy liquid disappears. This is necessary to remove powdery dust. It gives the dish a bitter taste. In addition, if you do not wash the legumes, the dish can turn into a sticky puree.

Peas do not have to be soaked (as mentioned above, it depends on the type of legume chosen). But if you keep it in water, you’ll be able to cook this porridge the fastest. Ideally, you should leave the product to swell for 4-5 hours. It is better not to keep it for longer than 10 hours (it will soften and become puree).

How long to cook pea porridge depends on which recipe you choose and how much porridge you decide to cook. The express option will require 40 minutes, the longer one – 1.5–2 hours.

The result depends on the quality of the peas

The cooking recipe includes a trick - using thick-walled dishes. Pea porridge burns strongly; it is correct to make it in a cauldron, a cast-iron pan with a thick bottom. You can take the ducklings for cooking. Cook the dish over low heat with constant stirring - this will protect against burning.

Lenten option

A simple and tasty recipe - lean pea porridge. To do it, you need to take:

• 500 g of crushed variety, better than green.
• 2 medium sized onions.
• 2 medium tomatoes, ripe but firm.
• 1.5 teaspoons salt.
• 3 tbsp. spoons of vegetable oil.

We know that some people find it easier to look at a recipe with a photo, so we’ll describe the process and add step-by-step photos:

Stage 1: Wash and soak , changing the water up to 5 times.

Stage 2: Fill with water to 1.5 centimeters, put on fire. Cook for 2-3 hours with the lid half-open. The beans should be stirred regularly to avoid burning.

Stage 3: Fry the onion, then add the tomatoes without the skin.

Stage 4: A few minutes before it’s ready, put the dressing in the pan, now add salt and pepper. Simmer over low heat with the lid on for 5 minutes. Then place on plates and garnish with herbs.

This dish fully reveals its aroma, it thickens and becomes rich the next day after cooking.

Pea porridge with onions goes well with various vegetables. For example, many people like pea porridge with mushrooms - you can use champignons, boletus, porcini mushrooms, and chanterelles.

Cooking method for meat eaters

The classic recipe is pea porridge with mushrooms and meat. This delicious dish is filling (287 calories per 100 grams), so small portions will be needed to fill you up.

Done within one and a half hours. You can cook pea porridge in a fairly simple way. You will need:

• 600 g boneless pork, beef or poultry (pea porridge with lard or smoked meats is also tasty).
• 1.5–2 cups peas
• 1 medium carrot
• 1 medium onion
• 300 g mushrooms
• 1.5 teaspoons of Provencal herbs mixture
• 0.5 teaspoon ground paprika
• 1 tbsp. spoon of olive oil
• Salt.

Let's describe the recipe step by step. Wash and soak the peas in water (30–50 minutes). Cut the meat into 2.5x2.5 cm cubes. Place the frying pan on the stove and heat the olive oil. Place the meat in a frying pan and fry until lightly browned. Prepare the vegetables: peel the onions and carrots. Grate the carrots on a coarse grater, cut the onion into cubes, and cut the mushrooms into strips. Add vegetables to meat, simmer, stirring. Cook the meat for 5 minutes over medium heat. Sprinkle with paprika, a mixture of Provençal herbs, and salt.

Transfer the meat to a thick-bottomed pan, add grains, and add water to 1.5 centimeters higher. The cooked yummy will be ready in an hour and a half. If you keep it on the fire for a longer time, you will get a puree.

When the pea porridge is ready, you can serve it with any greens, seasoned with butter. The pea porridge recipe can be supplemented with any vegetables - make it with tomatoes, eggplants, zucchini, onions and carrots. Meat can be replaced with fish (then the dish will be dietary), just carefully separate the fillet from the bones.

Is the dish suitable for children?

Parents will probably want to know at what age children can cook pea porridge, and whether it is dangerous if their son or daughter cooks the dish in kindergarten. You should not give legumes to children under 1.5 years of age, as they are difficult for children's stomachs to digest. In addition, stimulation of the intestines is not always beneficial for babies, especially if there are problems with digestion.

It should be borne in mind that many people do not tolerate legumes well. For the first time, you need to cook pea porridge in water in the same proportion as usual, but give the baby a couple of spoons to understand the reaction of the little body. If all is well, then the volume can be increased. In the kindergarten, you can warn that you have never given your child such a dish - so that the teachers do not force the child to eat unfamiliar food.

By the way, if your child doesn’t like eating the usual version, then you can cook pea porridge with meat gravy - it’s been tested, children like this option better, and adults eat it with pleasure.

A couple of secrets on how to diversify a dish

Let’s share a couple of recipes on how to cook delicious pea porridge in a simple or original way:

• If you need to cook pea porridge quickly, you can use the following trick: add soda to the water-filled grains with the tip of a knife. Let stand for 15 minutes, rinse thoroughly. After this, the dish will take half the time to prepare.
• Pea porridge in the oven turns out more aromatic and soft, so be sure to try it. It is made according to the usual recipe (with the same ingredients, in the same ratio), only the pea porridge is placed in pots, then baked for 20 minutes at a temperature of 160 degrees.
• Need to know how to quickly cook a dish? Pea porridge in the microwave is your salvation. It is set for half an hour in the appropriate mode for cooking legumes.
• Did you oversalt? It's okay, it's fixable. You can cook an additional portion without salt, then mix it with an over-salted dish. If there is no time for the procedure, fry more onions and carrots without salt, stir. Onions and carrots will go well with peas and add sweetness to the dish.

So, we have described tricks that will help you prepare delicious pea porridge. If you like visual step-by-step instructions on what to do, we recommend watching the video.