Dishes from pea puree. Dishes with green peas: tasty and healthy

Fresh green peas appear on our tables most often as part of light vegetable soups, but its possibilities are much wider. The sweetish tender pulp goes well with most seasonings and can diversify the taste of a wide variety of dishes - from salads to desserts.

Salad "Panzanella" with peas

Use this as a base to which you can add any other ingredients like capers, olives, or chopped anchovies. Of course, tomatoes, peppers and any green vegetables will also be appropriate.

Ingredients for 4 servings:
400 g fresh peas
150 g dill
4 green onion sprigs
1 cucumber
120 g of white bread - ciabatta, pita bread, etc. - "bread with crust"
1 garlic clove
6 art. l. olive oil
2 tbsp. l. red wine vinegar

Boil, but do not overcook, the peas until tender in boiling salted water, about 5 minutes. Rinse immediately under cold running water and transfer to a salad bowl. Chop dill and onion. Peel and finely chop the cucumber. Mix all vegetables. Cut the ciabatta in half, fry until golden brown and crisp in olive oil, then break into small pieces and place in a salad bowl.

Mix peeled and crushed garlic with salt, black pepper, oil, and vinegar, and drizzle a few drops over the bread in a salad bowl. Place the pea mixture on top of the bread slices and pour over the remaining mixture. Decorate with any greens - the more the better.

This is interesting

Most recipes from fresh peas in German cuisine - it includes salads, soups, main courses, marinades, desserts and even pea ... sausage.

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Summer jumble

The delicate taste of peas does not interrupt the original, and the textures of these two products also complement each other wonderfully.

Ingredients for 4 servings:
400 g forest mushrooms
300 g peas
2-3 tbsp. l. white wine type "Rkatsiteli"
3 art. l. sour cream
1 st. l. chopped green parsley
salt and pepper to taste

Rinse and clean mushrooms - russula, chanterelles, porcini or a mixture of them. Fry them in butter for 3-5 minutes. Roast the fresh peas in a separate pan. Put the mushrooms and peas in a saucepan, pour in the wine and simmer for 10 minutes. Add sour cream, salt, pepper and leave on minimum heat for another 5 minutes. Sprinkle with herbs when serving.

This is interesting

While the peas are young, and the peas themselves have not fully grown, all parts are edible in it and are eaten along with the skin. In this form, in the summer, peas are added to salads, stewed or served as a side dish.

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Lobster Pea Breakfast

Legend has it that Omar Sharif, a famous actor and handsome man, preferred to start the day with such a breakfast. Like it or not, it is not known for sure, but a hearty and healthy dish will surely appeal to many.

Ingredients for 3 servings:

250 g fresh peas
3 eggs
4 garlic cloves
1 st. l. olive oil
4 slices jamon ham
2 tbsp. l. dry sherry, such as Amontillado
100 ml chicken broth
5-6 fresh mint leaves

Bring salted water to a boil in a large saucepan and add the peas - cook for 5 minutes. In another saucepan, smaller, boil the eggs until "in the bag". Rinse the cooked eggs immediately with cold water so that they do not "cook" further in their own shells.
Heat the olive oil in a large skillet and sauté the minced garlic. After a minute, add the sliced ​​ham and sauté quickly, being careful not to let the garlic brown. Pour in the sherry, leave the pan on the fire, stirring the contents for another minute, then add the broth, fresh mint, seasonings and dried peas. Boil for a minute and set aside on the edge of the stove

Peel the warm eggs and cut in half, arrange on top of the peas and serve directly in the skillet.

This is interesting

According to the same legend, sherry should be flambéed, that is, set on fire right in the pan. Omar himself did not always succeed in this culinary trick, so mere mortals can get by with simple stewing, the main thing is not to forget about sherry.

Getty Images/Fotobank

Spicy Kerala Peas

This dish is the perfect accompaniment to something hearty, but can also be a solo. In any case, it can take you on a culinary journey to the tastes of Kerala - the most idealistic state of India and a place where relaxation is always with you.

Ingredients for 6 servings:

2 tbsp. l. ghee butter
2 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp coriander
1/2 tsp ground cardamom
1 green chili

1 bulb
450 g peas
2-3 cm fresh ginger root
3-4 garlic cloves

salt and pepper to taste
juice of one lemon
3-4 sprigs of cilantro

Heat the melted butter in a large skillet over medium heat. When the ghee is hot, add the cumin and mustard seeds and stir for 1-2 minutes until the seeds start to pop. Place the chopped coriander, chili and onion in the skillet and sauté until the onion is translucent, about 5 minutes. Add the peas, chopped ginger, garlic, and cardamom, salt and pepper to taste.

Fry and stir over high heat for 3 minutes. Add lemon juice, sprinkle with cilantro and simmer for another 5 minutes.

Where can you buy ghee

You can buy everything on the Internet, but if you do not want to buy a "pig in a poke", organic food shops will help you. Ready oil costs from 4 c.u. for 100 g.

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Summer pea ribollita

The dense one from Tuscany was traditionally served in the winter, but it also has a summer variation in which the obligatory beans or kidney beans are replaced with fresh peas. Instead of black cabbage, Savoy cabbage is needed, and olive oil remains the only permanent ingredient.

Ingredients for 6 servings:

1 ciabatta or ½ pita bread
225 g fresh peas
450 g tomatoes

200 g savoy cabbage leaves

3-4 sprigs of parsley or marjoram

2 garlic cloves

1 celery root

1 medium carrot

2 medium red onions

1-2 cm red chili

3-4 pink peppercorns

3 art. l. olive oil

Peel all vegetables. Finely chop the garlic and onion, dice the carrots and celery, coarsely chop the cabbage, and disassemble the parsley into leaves. Grind the chili, break the ciabatta into pieces of arbitrary shape and let dry slightly.

Place the peas in a saucepan and add enough water to cover them and then half the amount of water already in the saucepan. Bring the liquid to a boil and lower the heat. Put the finished peas on the edge of the plate directly in the liquid.
Pour a little oil into a thick-walled saucepan or large saucepan and fry the garlic, celery, carrots, onions and chili on it over medium heat for 5 minutes, and then leave, stirring occasionally, at a minimum.
While the vegetables are cooking, use a blender to puree the chopped tomatoes. When the vegetables are soft, add the parsley leaves and saute for another 5 minutes, then add the tomato puree and mix everything. Continue cooking for another 20 minutes over low heat. The vegetable mixture should be allowed to thicken and then add the peas to it along with the liquid in which it was boiled. Boil everything together for at least 15 minutes, and then supplement with cabbage leaves. Stir and ... put pieces of dried ciabatta on top. Drizzle the bread with the remaining olive oil, remove the pan from the heat and let the soup steep for 10 minutes. Then mix everything, season with salt and pepper and you can serve real pea ribollita on the table.

This is interesting

The most non-standard use of fresh peas was invented by cooks in England, in some restaurants with a "family menu" you can see ... green pea ice cream.

In no case should peas be excluded from the diet - this will be a big mistake. It has been proven that peas contain six times more protein than tomatoes. Surprisingly, even young potatoes are inferior to this representative of legumes both in terms of calories and the presence of useful amino acids. Young peas contain the whole complex of vitamins and biologically active substances. Therefore, pea dishes will make you not only beautiful and healthy, but also fill you with vitality and energy.

Recipes for pea dishes are striking in their diversity. Many housewives prefer to cook pea soup with meat for the first time - a hearty and nutritious dish. The following ingredients are required for its preparation:

• yellow peas (chopped) - 1 cup,
• pork pulp - 800 g,
• potatoes - 2 pcs.,
• carrots - 1 pc.,
• onions - 1-2 heads,
• vegetable oil,
• greens (dill, parsley).

Soup is prepared as follows. First, you need to rinse the pork pulp, then cut it into “stripes” and fry it well in a preheated pan. At the end of frying the meat, you need to finely chop and add the onion to the pan, salt and pepper everything to taste. Yellow split peas should be thoroughly washed and put in a cooking pot. Bay with cold water, cook over low heat for about an hour and a half, until the peas are completely boiled. In the meantime, you can prepare vegetables: carrots and potatoes must be peeled, washed under running water, cut into small pieces, and then transferred to a boiling base and boiled for 15 minutes. Ready potatoes are crushed using a conventional blender. At the end, the puree soup is laid out on a dish, and meat roast is placed on the side, decorating it with herbs. Pea soup is ready!

Green pea puree is a very tasty dish, the recipe of which is quite simple, and cooking does not take much time. First you need to choose a small saucepan, pour water into it, bring to a boil, and then lightly salt and throw green peas into it along with garlic cloves. Bring this mixture to a boil and cook over low heat for 3-4 minutes. After this time, the water must be drained, and boiled peas with garlic should be mashed. For this purpose, you can use a mixer, blender, or a regular pusher. In the finished puree, add butter or cream to taste, mix them thoroughly. Such a side dish must be served on the table along with meat and fish dishes.

Pea cutlets are a very tasty and satisfying dish. To prepare them, it is necessary to boil the peas until fully cooked, and on the remaining pea broth, separately prepare semolina porridge, observing the correct proportion: 100 grams of cereal per 250 ml of broth. Peas must be mashed, thoroughly mixed with hot semolina, and then salt, ground pepper, flour, and onion fried in vegetable oil should be added to the mixture in the indicated proportions. The finished mass should be thick. After that, cutlets should be formed, roll them in breadcrumbs and fry in vegetable oil. At the end, the cutlets must be baked in the oven. It is recommended to serve them hot to the table, pouring vegetable oil remaining after frying on top.

French salad with peas is a gourmet dish for culinary gourmets. To prepare such a salad, you need to take the following ingredients:

• peas - 100 g,
• boiled potatoes - 500 g,
• sour cream - 100 g,
• olives - 50 g,
• hard-boiled egg - 1 pc.,
• 2 teaspoons dry tarragon
• salt, black pepper - to taste,
• one roasted beetroot.

Beets must be baked in the oven, peeled and cut into thin slices. Then cut boiled potatoes into small pieces, mix these ingredients and add boiled peas, as well as sour cream, 2 teaspoons of tarragon and grated egg yolk to the resulting mixture. Add salt, pepper to the salad mass, mix it well, and decorate with olives on top. This pea salad is recommended to be served chilled.

For the preparation of jelly from peas, the following products are used:

• 0.5 cup peas (shelled)
• 1 glass of drinking water,
• 2 onion heads
• 1 st. a spoonful of vegetable oil.

Peas should be dried in a slightly hot pan, and then grind in a coffee grinder. Slowly pour the prepared pea flour into salted boiling water and boil for 20 minutes, stirring constantly. The resulting hot mass must be carefully poured into plates previously greased with butter. After the mass thickens, it must be cut into separate portions. Pea jelly turns out to be thick and hard, so it can be considered a full-fledged snack, not a drink.

Absolutely everyone will like delicious pies with peas. To prepare this dish, you need to wash the peas, and then boil them for an hour and a half until a soft puree. Separately, add yeast, sugar, butter to warm water, mix all the ingredients thoroughly, then add flour and knead a soft dough. After cooking, the dough should be removed in a warm place for about half an hour, during which time it should double in size. In the finished pea puree, you need to add fried onions with cracklings, and then sculpt pies from the dough and filling. First, it is recommended to insist them for 10-15 minutes, and then fry in hot sunflower oil until fully cooked.

Soup with peas

Peas can be used to make a delicious soup with the addition of smoked ribs. For this purpose, you will need the following ingredients:

• peas - 1 cup,
• smoked pork ribs (smoked) - up to 500 grams,
• carrots - 2-3 pcs.,
• onion - 1 pc.,
• salt - 1 teaspoon,
• ground black pepper - 0.5 teaspoon.

Soup with peas is prepared as follows. Smoked ribs must be cut,

put in a saucepan, cover with water and bring to a boil. Next, pour the washed peas into the pan and cook over medium heat for 25 minutes. Then add finely chopped potatoes to the soup and cook over low heat for 15 minutes. At this time, it is necessary to prepare the frying. For its preparation, use finely chopped onions and grated carrots. Add the finished frying to the pan and cook for 7-10 minutes. Classic pea soup is ready! It is recommended to serve it with crackers with fresh herbs. It should be noted that in such a soup the peas will be a little tough, but instead of a mushy broth, a transparent soup with whole pea particles will look more aesthetically pleasing. Instead of smoked ribs, you can use any boiled meat. However, smoked ribs have advantages: they do not require additional heat treatment, and also give the dish a unique taste and aroma.

Green pea soup

Peas can be used in any form to prepare all kinds of dishes. One of these options is young green peas, which retains all the beneficial properties. It contains the most vitamins, amino acids and vegetable proteins.

Green pea soup is prepared quickly and effortlessly. For this medium-calorie dish, you will need the following ingredients:

• green frozen peas - 50 grams,
• onion - 50 grams,
• potatoes - 100 grams,
• chicken - 150 grams,
• carrots - 30 grams,
• pepper and salt - to taste.

To prepare a hearty, tasty soup with green peas, you should boil the broth from chicken meat, and then strain it, cut the meat into small pieces. While cooking the broth, you need to peel and finely chop the potatoes, onions and carrots. Put the potatoes in the boiling broth and boil it for 10 minutes, then add the onions, carrots and boil the soup for another 10 minutes. After that, add meat and green peas to the soup, cook for 5 minutes. The readiness of the dish is determined by the state of the potatoes. Soup with green peas is recommended to be served with croutons or dried bread. In principle, green peas can be added to any homemade soup. The dish will immediately “sparkle with colors” and acquire a delicious sweetish taste.

Pea soup

Peas are most often used for cooking first courses, in particular soups. Pea soup is one of the most delicious first course dishes. To prepare it, you will need the following products:

• 200 grams of peas,
• 2 liters of water
• carrot,
• bulb,
• smoked ribs (or smoked brisket) - 300 grams,
• dill greens,
• butter,
• loaf,
• salt.

Peas should be thoroughly washed and pre-soaked overnight in cold water before cooking. Boil water in a saucepan, add the peas and cook them over low heat until tender, at least 1 hour. You can cook puree soup not on water, but on chicken broth - you get a richer taste. We spread the finished peas from the pan, chop with a blender and return back. Finely chop the peeled onion, rub the carrots on a fine grater, and then lightly fry the vegetables in vegetable oil. Add smoked ribs and vegetables to the pan, salt and bring to a boil. The soup must be boiled over low heat for at least half an hour. At this time, fry the croutons from the loaf in butter. Pour the finished soup into bowls, and sprinkle with finely chopped dill on top.

Smoked meats can be removed from the recipe and replaced with lard, which must first be boiled for an hour, and then fried in vegetable oil and ground. This mass, together with vegetables, must be placed in a saucepan and cooked, as per the recipe described above. After the soup is ready, you need to fill it with butter or ghee, sour cream and canned peas.

Peas with mushrooms

Peas in combination with mushrooms gives a unique taste. In addition to the fact that this combination is very nutritious, since mushrooms and peas are rich in vegetable protein, it has a special, unique taste. You can cook peas with almost any mushroom: fresh champignons and oyster mushrooms, frozen assorted mushrooms, or with dried forest mushrooms.

Peas with mushrooms are used in the preparation of first and second courses. For example, pea porridge with mushrooms is simply indispensable during fasting and will be appreciated by family members. For its preparation, the following products are needed:

• green or yellow peas - 2 cups,
• mushrooms - 400 grams,
• onions - 3 pcs.,
• water - 4 glasses,
• vegetable oil - 3 tbsp. spoons,
• salt.

First, the peas must be washed in cold water, then peel the onion, cut it into small pieces and fry together with the mushrooms in a heated pan for 10 minutes. Put the washed peas in a separate bowl and pour cold water over it. In the same bowl, add mushrooms and onions. Mix all the ingredients thoroughly, cover the pan with a lid and put in the oven. The cooking time of porridge is half an hour, the temperature is 200 degrees. After the specified time, the pot of porridge should be removed from the oven, salt the porridge, mix well and send it back to the oven for 10-15 minutes, then turn off the oven, but leave the pot with the finished porridge inside for another half an hour. It is recommended to serve such porridge to the table, decorating it with fried onions.

Pea soup with champignons can be prepared both in summer and in winter, because fresh champignons are easy to buy on the market or in the supermarket almost at any time of the year. To prepare this dish you will need:

• dry peas - 1 cup,
• champignons - 100 grams,
• carrots - 1 pc.,
• onion - 1 pc.,
• celery - 50 grams,
• potatoes 2-3 pieces,
• smoked ribs - 500 grams,
• spices (bay leaf, pepper),
• salt - to taste.

We cook broth from smoked ribs: boil water in a saucepan, add onion and smoked ribs cut into pieces. Set to boil for half an hour, and after this time, remove the onion from the broth, then put the washed peas into the pan, bring it to a boil, reduce the heat and cook until soft for about 1 hour. At this time, you can do vegetables and mushrooms: wash and peel carrots, onions, cut mushrooms into thin strips or slices. Pour vegetable oil into the brazier, heat it and fry the vegetables, and then the mushrooms (separately). Add chopped potatoes to the boiling soup, and after 10 minutes put fried vegetables and mushrooms in it. At the end of cooking, salt the soup to taste and add spices to it. Ready pea soup with mushrooms, it is advisable to let it brew for half an hour.

Soup with wild mushrooms is very tasty. Such mushrooms are sold frozen in many supermarkets. To prepare the soup, you need the following ingredients:

• frozen forest mushrooms - one package,
• dry peas (shelled) - 1 cup,
• onion - 1 head,
• butter (for frying onions)
• salt and spices (to taste).

Peas must be sorted out, washed and soaked in water for 3 hours. Then decant the water and pour 2 liters of fresh water into which add the frozen mushrooms. Next, boil the peas with mushrooms in a saucepan until fully cooked. During this time, it is necessary to chop the onion and fry it in butter. After the peas with mushrooms are cooked, the finished soup must be rubbed through a sieve, or mashed with a blender. Then the soup should be boiled again and seasoned with fried onions and spices.

roasted peas

Peas can be used not only as one of the ingredients for cooking first and second courses, but also as an independent dish, after frying it with onions. It should be noted that fried peas are one of the favorite dishes of the Crimean Tatars. To prepare such a dish, you need a minimum amount of ingredients: peas, onions, salt, cracklings and spices (to taste).

Before you start roasting peas, it must be sorted out and washed with cold running water, then poured with warm water and left to swell for 4 hours. When doing this, make sure that the peas do not swell too much, because when frying, the peas can fall apart in half. Swollen peas must be strained through a colander, and then start cooking.

It should be noted that there are at least four ways to roast peas: the first method is dry roasting. Peas must be put on a clean, dry frying pan and fry, stirring constantly, until cooked. The second way is roasting peas with vegetable oil. The third method consists in frying peas with greaves left over from the melting of beef fat. In the process of such frying, salt and black ground pepper must be added to the pan with peas. The recipe for the fourth method of frying peas consists of the following steps: separately sauté the onions, fry the peas in a dry way, and when everything is ready, mix the onions with the peas together and fry.

Peas with meat

Peas are used in cooking to prepare a variety of dishes. Recently, many housewives prefer to cook pea porridge with meat. The following ingredients are used to prepare this dish:

• dry peas, pre-soaked in water - 200 grams,
• beef - 200 grams,
• carrots - 1 pc.,
• 1 onion
• vegetable oil - 2 tablespoons,
• water - 2 glasses,
• pepper and salt - to taste.

Peas with meat is an independent hearty dish that is rich in vitamins and nutrients. Therefore, to diversify your daily diet with such a dish means to charge the body with vigor and additional energy. The recipe for cooking peas with meat is quite simple and does not take much time.

The meat must be cut into small pieces, and then fried in a saucepan with heated vegetable oil until a caramel crust forms. Then add grated carrots, chopped onions to the pan and lightly fry the vegetables. After that, put the peas, pour in water and bring to a boil over low heat. To obtain the desired result, the porridge should be “stewed” under the lid for 20-30 minutes, stirring constantly. Add salt and pepper to taste. It is recommended to serve pea meat porridge with cilantro and parsley.

Salad with peas

Many housewives use peas not only for cooking first courses (soups, stews, broths, etc.), but also for preparing all kinds of salads. An incredibly tasty and light salad with peas is the perfect appetizer that can be prepared in just five minutes. The original and at the same time simple recipe for such a salad uses the following ingredients: green or young peas, bacon, onions, specially prepared sauce, olive oil, nuts, hard cheese.

Bacon needs to be fried a little in vegetable oil. To prepare the sauce, you need to use olive oil, lemon juice, mustard and wine vinegar - all these ingredients must be mixed well and beat with a blender or a regular crush until a homogeneous mass is obtained. Combine peas with diagonally cut green onions, and then season with ready-made sauce. Before serving, add nuts and brisket to the peas. By the way, you can also use various greens, and walnuts or pine nuts can be replaced with cashews (to taste). It is also allowed to add some strips of hard cheese to the salad. Naturally, such a recipe can be improved at home, turning it into an unusual dish that will be tastier and tastier every time.

Peas with chicken

Peas with chicken is a very satisfying and tasty dish, for the preparation of which you need to use the following ingredients:

• peas - 500 grams,
• chicken - one pc. (or 4 hams)
• salt - 0.5 teaspoon,
• ketchup - 1 tablespoon,
• garlic - 2 cloves,
• ginger - 1 teaspoon,
• vegetable oil - 2 tablespoons,
• onion - one head,
• tomato (medium size) - 1 pc.,
• brown sugar - 1 tablespoon,
• water - 3/4 cup,
• green onion,
• black pepper,
• fresh thyme - two sprigs,
• lemon (or lime) - 1 pc.,
• vinegar - 3 tablespoons.

To prepare the dish, peas must be soaked in cold water in advance. Cut the chicken into portions, put in a bowl and pour vinegar or lemon juice. Mix the pieces, then rinse the chicken under running water. Chop the tomatoes, ginger, garlic and onion thoroughly and add to the chicken, put thyme, salt, ketchup and pepper there. Mix all the ingredients thoroughly and marinate in the refrigerator, preferably for a couple of hours.

For cooking, it is best to use a cast-iron pan, since it distributes heat better, and it is much easier to stew meat in such a pan. We heat sunflower oil over high heat, add sugar there and mix it until it becomes dark brown. It is necessary to add the entire contents of the pan to it, i.e. marinated chicken with seasonings, so that each piece is in caramel. Bring the chicken to a boil, and as soon as it boils, reduce the heat, cover the pan with a lid and cook, stirring for 15 minutes. When all the liquid has evaporated from the chicken, add pre-soaked peas and 3/4 cup of water to it. Close the pot with a lid, reduce the gas and bring to a boil. Cook the chicken for 12 minutes, stirring it every 4 minutes. At the same time, you should check that all the liquid in the pan boils away. Finally, the finished dish must be decorated with finely chopped green onions.

Pea cutlets

Peas can be used to make vegetarian cutlets. These cutlets will be a good option for a lean dish. For this recipe, you will need the following ingredients: 500 grams of peas, 3-4 medium-sized potatoes, 3 onions, 2-3 cloves of garlic, fir oil, breadcrumbs or flour, and half a teaspoon of dried coriander.

Pea cutlets are a nutritious and tasty dish that will especially appeal to those who prefer to consume exclusively natural plant foods in their diet. Before cooking cutlets, it is recommended to soak the peas overnight (approximately 8 hours). Then it must be passed through a meat grinder along with onions and raw potatoes, garlic and coriander. Add 2 tablespoons of olive oil to the resulting mixture. If the minced meat turns out dry, you can add fresh carrots grated on a fine grater and a couple more potatoes. It is necessary to form small cutlets from the prepared minced meat, roll them in flour or breadcrumbs and fry in olive oil until a delicious golden crust is obtained. Delicious and hearty pea cutlets are ready!

Moonshine from peas

Peas are used to make moonshine. The recipe does not require careful temperature control. The following recipe is used in cases where it is not possible to create the best conditions for the fermentation process.

So, for the recipe "Moonshine from peas" you need to prepare the following ingredients:

• peeled peas - 2 kg,
• sour cream - 200 g,
• pressed yeast - 350 g (or dry - 60 g),
• sugar - 7 kg,
• purified water - 35 liters.

The method of making moonshine from shelled peas is quite simple: first you need to heat the water to a temperature of 30 degrees and pour it into a special can with a capacity of 40 liters. Separately, yeast should be diluted in warm water, mixed and poured into a can along with peas. After 20 minutes, the following components are added to the can - sugar and sour cream, after which it is necessary to mix everything thoroughly again. It is recommended to use sour cream so that the mash does not spill out of the container due to active foaming, which usually occurs a couple of hours after the start of fermentation.

The can should be tightly closed with a lid, and then well wrapped with an old blanket. At the same time, it is desirable to maintain the optimum temperature for fermentation - from 22 to 28 ° C. In total, the preparation time for moonshine is 3 days. During the distillation process, it is recommended to collect about seven liters of moonshine, otherwise the drink may become cloudy. To improve the quality of the finished pea moonshine, it should be cleaned. The best result is achieved by cleaning the moonshine with charcoal. To do this, it is enough to pass the finished product through a filter made of charcoal.

Fresh green peas appear on our tables most often as part of light vegetable soups, but its possibilities are much wider. The sweetish tender pulp goes well with most seasonings and can diversify the taste of a wide variety of dishes - from salads to desserts.

Salad "Panzanella" with peas

Use this Italian recipe as a base to which you can add any other ingredients like capers, olives, or chopped anchovies. Of course, tomatoes, peppers and any green vegetables will also be appropriate.

Ingredients for 4 servings:
400 g fresh peas
150 g dill
4 green onion sprigs
1 cucumber
120 g of white bread - ciabatta, pita bread, etc. - "bread with crust"
1 garlic clove
6 art. l. olive oil
2 tbsp. l. red wine vinegar

Boil, but do not overcook, the peas until tender in boiling salted water, about 5 minutes. Rinse immediately under cold running water and transfer to a salad bowl. Chop dill and onion. Peel and finely chop the cucumber. Mix all vegetables. Cut the ciabatta in half, fry until golden brown and crisp in olive oil, then break into small pieces and place in a salad bowl.

Mix peeled and crushed garlic with salt, black pepper, oil, and vinegar, and drizzle a few drops over the bread in a salad bowl. Place the pea mixture on top of the bread slices and pour over the remaining mixture. Decorate with any greens - the more the better.

This is interesting

Most recipes from fresh peas in German cuisine - it includes salads, soups, main courses, marinades, desserts and even pea ... sausage.

Getty Images/Fotobank

Summer jumble

The delicate taste of the peas does not overpower the original flavor of the mushrooms, and the textures of these two products also complement each other wonderfully.

Ingredients for 4 servings:
400 g forest mushrooms
300 g peas
2-3 tbsp. l. white wine type "Rkatsiteli"
3 art. l. sour cream
1 st. l. chopped green parsley
salt and pepper to taste

Rinse and clean mushrooms - russula, chanterelles, porcini or a mixture of them. Fry them in butter for 3-5 minutes. Roast the fresh peas in a separate pan. Put the mushrooms and peas in a saucepan, pour in the wine and simmer for 10 minutes. Add sour cream, salt, pepper and leave on minimum heat for another 5 minutes. Sprinkle with herbs when serving.

This is interesting

While the peas are young, and the peas themselves have not fully grown, all parts are edible in it and are eaten along with the skin. In this form, in the summer, peas are added to salads, stewed or served as a side dish.

Getty Images/Fotobank

Lobster Pea Breakfast

Legend has it that Omar Sharif, a famous actor and handsome man, preferred to start the day with such a breakfast. Like it or not, it is not known for sure, but a hearty and healthy dish will surely appeal to many.

Ingredients for 3 servings:

250 g fresh peas
3 eggs
4 garlic cloves
1 st. l. olive oil
4 slices jamon ham
2 tbsp. l. dry sherry, such as Amontillado
100 ml chicken broth
5-6 fresh mint leaves

Bring salted water to a boil in a large saucepan and add the peas - cook for 5 minutes. In another saucepan, smaller, boil the eggs until "in the bag". Rinse the cooked eggs immediately with cold water so that they do not "cook" further in their own shells.
Heat the olive oil in a large skillet and sauté the minced garlic. After a minute, add the sliced ​​ham and sauté quickly, being careful not to let the garlic brown. Pour in the sherry, leave the pan on the fire, stirring the contents for another minute, then add the broth, fresh mint, seasonings and dried peas. Boil for a minute and set aside on the edge of the stove

Peel the warm eggs and cut in half, arrange on top of the peas and serve directly in the skillet.

This is interesting

According to the same legend, sherry should be flambéed, that is, set on fire right in the pan. Omar himself did not always succeed in this culinary trick, so mere mortals can get by with simple stewing, the main thing is not to forget about sherry.

Getty Images/Fotobank

Spicy Kerala Peas

This dish is the perfect accompaniment to something hearty, but can also be a solo. In any case, it can take you on a culinary journey to the tastes of Kerala - the most idealistic state of India and a place where relaxation is always with you.

Ingredients for 6 servings:

2 tbsp. l. ghee butter
2 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp coriander
1/2 tsp ground cardamom
1 green chili

1 bulb
450 g peas
2-3 cm fresh ginger root
3-4 garlic cloves

salt and pepper to taste
juice of one lemon
3-4 sprigs of cilantro

Heat the melted butter in a large skillet over medium heat. When the ghee is hot, add the cumin and mustard seeds and stir for 1-2 minutes until the seeds start to pop. Place the chopped coriander, chili and onion in the skillet and sauté until the onion is translucent, about 5 minutes. Add the peas, chopped ginger, garlic, and cardamom, salt and pepper to taste.

Fry and stir over high heat for 3 minutes. Add lemon juice, sprinkle with cilantro and simmer for another 5 minutes.

Where can you buy ghee

You can buy everything on the Internet, but if you do not want to buy a "pig in a poke", organic food shops will help you. Ready oil costs from 4 c.u. for 100 g.

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Summer pea ribollita

A thick vegetable soup originally from Tuscany was traditionally served in the winter, but it also has a summer variation in which the obligatory beans or beans are replaced with fresh peas. Instead of black cabbage, Savoy cabbage is needed, and olive oil remains the only permanent ingredient.

Ingredients for 6 servings:

1 ciabatta or ½ pita bread
225 g fresh peas
450 g tomatoes

200 g savoy cabbage leaves

3-4 sprigs of parsley or marjoram

2 garlic cloves

1 celery root

1 medium carrot

2 medium red onions

1-2 cm red chili

3-4 pink peppercorns

3 art. l. olive oil

Peel all vegetables. Finely chop the garlic and onion, dice the carrots and celery, coarsely chop the cabbage, and disassemble the parsley into leaves. Grind the chili, break the ciabatta into pieces of arbitrary shape and let dry slightly.

Place the peas in a saucepan and add enough water to cover them and then half the amount of water already in the saucepan. Bring the liquid to a boil and lower the heat. Put the finished peas on the edge of the plate directly in the liquid.
Pour a little oil into a thick-walled saucepan or large saucepan and fry the garlic, celery, carrots, onions and chili on it over medium heat for 5 minutes, and then leave, stirring occasionally, at a minimum.
While the vegetables are cooking, use a blender to puree the chopped tomatoes. When the vegetables are soft, add the parsley leaves and saute for another 5 minutes, then add the tomato puree and mix everything. Continue cooking for another 20 minutes over low heat. The vegetable mixture should be allowed to thicken and then add the peas to it along with the liquid in which it was boiled. Boil everything together for at least 15 minutes, and then supplement with cabbage leaves. Stir and ... put pieces of dried ciabatta on top. Drizzle the bread with the remaining olive oil, remove the pan from the heat and let the soup steep for 10 minutes. Then mix everything, season with salt and pepper and you can serve real pea ribollita on the table.

This is interesting

The most non-standard use of fresh peas was invented by cooks in England, in some restaurants with a "family menu" you can see ... green pea ice cream.

Dishes from green peas are very diverse. Almost everything can be prepared from it - salads, soups, side dishes or sauces. It is not necessary to blanch green peas of brain varieties, and you can add it to salads, first and second courses fresh. Missed the moment and the peas hardened? It doesn't matter - dip the peas in boiling water for a couple of minutes, then quickly dip them in cold water (you can even put ice in the water), and the peas will become tender. If the harvest of green peas is too large to eat fresh, freeze them, you will have joy for the winter.

Pea sauce
Ingredients:
¾ stack. chopped onion,
1 ½ stack water,
2 stacks of peas
2 tbsp butter,
1 tbsp flour,
½ stack fat cream,
salt, pepper, nutmeg.

Cooking:
Put 1 tsp in water. salt, onion and boil. Add peas and cook for 5 minutes. Drain and leave about ¾ stack. for later use. Melt butter, add flour and spices and heat until golden brown, stirring to prevent burning. Add cream and vegetable water, stir and simmer until thickened. Add vegetables and bring to a boil.

Spicy Pea Sauce
Ingredients:
250 g peas,
2 tbsp natural yogurt or sour cream,
1 chili pepper
1-2 garlic cloves,
2 tsp olive oil,
1 lemon
1 tbsp fresh mint.

Cooking:
Boil green peas, cool and grind in a blender. Squeeze the garlic through a press, chop the chili pepper. Mix all the ingredients in a blender, add lemon juice and chopped mint.

Green pea soups are hearty and light at the same time. An ideal option for those who are kind to their figure.

baked soup
Ingredients:
6 large tomatoes,
1 onion
2 cloves of garlic
300 ml vegetable stock
400 g peas
2 tbsp tomato paste,
2 tbsp greenery,
salt pepper.

Cooking:
Place whole tomatoes, halved onion and garlic on a baking sheet and place in a hot oven for 30 minutes until the vegetables are soft and lightly crusted. Boil the peas, put on a sieve. In a blender, grind half the peas along with the broth until smooth and rub through a sieve. Put all the ingredients in a saucepan, add salt and pepper, bring to a boil and serve, sprinkled with herbs.

Summer soup with peas
Ingredients:
1 stack green peas,
300 g fresh cucumbers,
2 boiled eggs
100 g sour cream
2 tbsp dill greens,
1.3 liters of water,
salt, pepper - to taste.

Cooking:
Boil the peas in water, pour into a pot, add chopped eggs, cover with a lid and place in the oven with medium heat for 20 minutes. When serving, cut the cucumbers into slices in the soup, add greens and sour cream.

Quick soup with peas
Ingredients:
750 ml of broth,
100 g pasta
500 g green peas,
100 g ham or smoked meat,
50 g butter,
1 onion
3 tbsp grated cheese
salt, pepper - to taste.

Cooking:
In half the norm of oil, fry the chopped onion and meat products cut into small cubes. Pour in the broth, cover with a lid and simmer for 30 minutes over low heat. Add small pasta and bring to a boil. A couple of minutes before cooking, add the remaining butter, cheese, salt and pepper. Sprinkle with cheese and herbs when serving.

Green Pea and Leek Soup
Ingredients:
1 leek
500 g peas
1 tbsp butter,
2 ½ stacks vegetable broth,
¼ stack. chopped mint,
1 tsp lemon juice
sour cream, salt, black ground pepper.

Cooking:
Melt butter, add chopped leek, salt, pepper and simmer, stirring, 3 minutes. Add broth and bring to a boil. Then add the peas and bring back to a boil, reduce heat and simmer until the peas are soft. Remove from heat, add mint and leave covered for 10 minutes. Puree the soup with a blender and serve with lemon juice and herbs. Put 1 tbsp in each plate. sour cream.

Pea cream soup
Ingredients:
1 kg of peas,
4 stack water,
1 head of lettuce
¼ tsp ground white pepper,
2 tbsp soft cream cheese,
3 tbsp butter,
a pinch of lemon peel,
salt.

Cooking:
Melt the butter in a saucepan, add the chopped lettuce and heat through for 5 minutes. Add peas and simmer, stirring, 15 minutes. Pour in water, reduce heat to medium and simmer for 25 minutes. Cool slightly and puree in a blender, then heat it to a boil, adding salt and pepper. Serve with cream cheese.

French vegetable soup julienne
Ingredients:
1 carrot
1 parsley root
¼ celery root
¼ head white or cauliflower
200 g green peas,
½ tbsp butter,
salt, herbs.

Cooking:
Cut vegetables and roots into thin strips, add salt and stew over medium heat with butter. Then pour in the broth and cook until done. Boil the cabbage separately and put it on a sieve. Combine all the ingredients, let it boil and serve, sprinkled with herbs.

Add green peas to side dishes and main courses, and they will sparkle in a new way!

Risotto with green peas and bacon
Ingredients:
150-200 g bacon
1 onion
300 g rice
2-3 tbsp white wine,
1 liter vegetable or chicken broth
250 g peas,
1 tbsp sour cream, yogurt or cream fresh,
1 tbsp grated cheese
butter for frying, salt.

Cooking:
Fry finely chopped bacon with chopped onion in butter. Add the risotto rice, wine, stir and gradually pour in the broth. Add the peas and cook over medium heat until the peas are soft. Season to taste, add yogurt and cheese. Stir, let stand for 3 minutes and serve.

Green peas in white wine
Ingredients:
350 g peas,
3 shallots,
bunch of lettuce
50 g butter,
2 tbsp water,
3-5 tbsp white wine,
a pinch of sugar, salt.

Cooking:
Melt the butter in a frying pan, put the peas, chopped onion and chopped lettuce, mix and simmer a little. Pour in water and wine, sprinkle with sugar and salt, cover and simmer for 10-15 minutes.

summer pasta
Ingredients:
200 g peas
1 onion
1-2 garlic cloves,
1 young zucchini
handful of asparagus,
1 bunch of spinach
150 ml cream
100 g grated cheese
boiled pasta,
vegetable oil for frying.

Cooking:
Finely chopped onion fry with garlic in vegetable oil for 2 minutes, add peas, zucchini, cut into pieces, blanched asparagus and spinach. Simmer until soft, pour in the cream, bring to a boil and boil for 3-4 minutes. Put the cheese and pour the whole mass on pasta, previously boiled in salted water.

Mushrooms with green peas
Ingredients:
450 fresh mushrooms,
300 g peas
2-3 tbsp white wine,
3 tbsp cream fresh or natural yogurt,
1 tbsp greenery,
salt, pepper - to taste.

Cooking:
Fry the mushrooms with peas in butter for 3 minutes, add wine and fresh cream (it can be replaced with sour cream), season to taste and simmer over medium heat under the lid. Sprinkle with chopped herbs when serving.

Ragout with green peas
Ingredients:
300 g of meat,
2-3 potatoes
1 onion
1 carrot
300 g peas
1 tbsp tomato paste.

Cooking:
Cut the meat into cubes and boil. Strain the broth. Chop onion and fry in vegetable oil, add meat, diced carrots and potatoes, peas, tomato paste. Stir, pour in the broth, salt, pepper and cook over medium heat until tender.

Fritata (breakfast idea)
Ingredients:
200-300 g boiled pasta,
200 g peas
200 g broccoli,
grated cheese,
5-7 eggs.

Cooking:
Fry vegetables and pasta in olive oil (you can use leftovers from the evening), salt and pepper. Whisk the eggs with a fork, you can add a little cream or sour cream, pour the mixture of pasta and vegetables and put in a hot oven. Sprinkle the fritata with cheese a few minutes before it's done.

Meat with green peas
Ingredients:
300 g of meat,
1 onion
1 carrot
1 sweet pepper
7-8 potatoes,
400 g peas
salt, pepper, saffron, herbs.

Cooking:
Put the meat cut into cubes in a saucepan, cover with water and set to boil. From the moment of boiling, reduce the heat and cook the meat for 20 minutes. Fry the onion, carrot and sweet pepper in a frying pan, add to the meat. Meanwhile, cut the potatoes into cubes and add to the pot with the meat. When it is almost cooked through, add the peas, salt and pepper and cook for 5 minutes. Take the pot off the heat, add some saffron and cover the pot with a towel to let it sweat. Sprinkle with herbs when serving.

Rice and peas side dish
Ingredients:
500 g peas
2 stack rice,
1 tbsp butter,
4 stack water,
salt, nutmeg - to taste.

Cooking:
Boil the peas until tender and put on a sieve. Rice fry in oil, stirring, pour boiling water, salt and cook until tender over low heat. Mix the cooked rice with peas and season with nutmeg.

Green peas with ham
Ingredients:
1 kg of peas,
200 g ham
500 g onion
1 ½ stack water,
6-7 tablespoons olive oil,
pepper, salt, dill - to taste.

Cooking:
Fry the onion in olive oil, add the peas and diced ham. Salt, pepper, add dill and pour in water. Bring to a boil, cover and reduce heat. Leave to simmer for about 50 minutes. Serve with bread or thick pita bread. Rice can be served as a side dish.

Green peas with rice in the microwave
Ingredients:
2 stack long grain rice,
2 stack peas,
2 sweet green peppers
2 cm ginger root
4 tbsp butter,
4 bulbs
2 cm cinnamon sticks
4 ½ stacks water,
salt.

Cooking:
Put the butter in a deep bowl and put in the microwave for 30 seconds (maximum power). Chop the onion, grate the ginger root, chop the cinnamon finely and add everything to the oil. Set the timer for 3 minutes at maximum power - the onion should become transparent. Add rice, add water, salt and cook for 12 minutes on full power until the rice is cooked but not overcooked. Let sit in the microwave for a couple of minutes, then separate the rice grains with a fork.

Pesto with green peas
Ingredients:
400 g spaghetti,
200 g ham
1 tbsp olive oil,
1 stack peas,
¾ stack. basilica,
¼ stack. grated parmesan cheese,
2 cloves of garlic
5 tbsp olive oil,
¼ stack. chopped walnuts,
salt, pepper - to taste.

Cooking:
Boil spaghetti in salted water, drain and rinse. Fry the diced ham in olive oil until brown. Boil the peas in salted water and drain on a sieve. Puree the peas, basil, grated cheese, crushed garlic, walnuts and olive oil in a blender. Salt and pepper. Stir in fried ham. Serve spaghetti with pea pesto and plenty of grated cheese.

Pea and Carrot Garnish
Ingredients:
1 cup carrots, cut into thin strips
400 g peas
3 tbsp butter,
⅓ stack. brown sugar
1 tbsp lemon juice
salt, pepper - to taste.

Cooking:
Combine butter, carrots, sugar and lemon juice in a saucepan, place over medium heat and bring to a boil. Reduce heat and simmer for 15-20 minutes. Add the peas and simmer, stirring, until the peas are soft. Salt and pepper.

Pea and tomato salad
Ingredients:
2 tomatoes - "fingers",
½ stack peas,
1 tbsp grated cheese
1 tbsp red wine vinegar,
1 tbsp olive oil,
1 ½ stack chopped lettuce,
1 garlic clove
1 tsp Sahara,
⅛ tsp salt,
⅛ tsp ground pepper.

Cooking:
Blanch the peas for 3 minutes in boiling water, then plunge them into ice water. Throw on a sieve and dry. Cut the tomatoes into thin strips. In a jar with a tight-fitting lid, combine oil, vinegar, crushed garlic, sugar, salt, dried basil, and shake well until a homogeneous mixture is obtained. Combine the tomatoes, peas and lettuce, pour over the resulting dressing and sprinkle with cheese.

New potatoes with green peas and cream sauce
Ingredients:
15 pieces of small new potatoes,
1 ½ stack peas,
100-150 g soft cream cheese with herbs,
¼ stack. milk,
salt pepper.

Cooking:
Boil potatoes in boiling water, drain and pat dry. Boil the peas in boiling water for 10-15 minutes and put on a sieve. Mix cheese with milk, salt and heat over low heat until boiling. Mix potatoes and peas and pour sauce over.

Omelet with peas

150 gr frozen peas
- 7 eggs
- 100 ml milk
- 50-70 g of spicy cheese
- salt, spices to taste
- butter for greasing the mold

Grease the mold liberally with butter. Preheat the oven to 200 degrees, grate the cheese, defrost the peas (just put it in a bowl of water, it will be ready in 5 minutes);

Beat the eggs with a mixer until foamy, pour in the milk, beat. Add salt and spices;

Put the peas in an even layer in a mold, pour over the egg-milk mixture, sprinkle with half of the grated cheese and put in the oven for 10-15 minutes;

After about 10-15 minutes, you will see that the mixture becomes thick in places. Pour the remaining cheese on top and leave the omelet with cheese in the oven until cooked. This will take another 10-15 minutes depending on the oven.

Wheat lemon porridge with green peas
Shallots - 3 pcs.
Bacon - 200 gr.
Butter - 50 gr.
Wheat groats - 250 gr.
Lemon - 1 pc.
Bouillon cube - 1 pc.
Water - 800 ml.
Green peas - 250 pcs.
Black ground pepper and salt - to taste

Cooking method:

Clean and finely chop the onions. Melt the butter in a small saucepan. Fry thinly sliced ​​bacon, wheat groats and onions on it for a couple of minutes in a frying pan. Peel the lemon and squeeze the juice out of it. Dissolve the bouillon cube in four cups of boiling water, put the grits with bacon and lye into a saucepan, pour in the lemon juice and pour over the broth. When the porridge boils, add green peas to it and cook for twenty minutes over moderate heat. Salt and pepper the finished wheat lemon porridge with green peas. Usually served with crucian carp in sour cream or fried carp.

Pancakes with green peas
Ingredients:
- 0.5 cup oatmeal
- 1 cup young green peas (can be frozen)
- 3-4 stalks of green onions
- 1 potato
- some parsley
- 2 garlic cloves
- 1 egg
- 1 tbsp flour
- salt, pepper, ground coriander.

Cooking method:
Pour oatmeal into a saucepan, pour a glass of hot boiled water, boil for a couple of minutes, close the lid, remove from heat and steam for about five minutes. The porridge should turn out "slicker".
Peas scalded with boiling water and put in a blender with parsley, green onions and garlic. Grind until smooth.
Grate potatoes on a fine grater.
Mix all the ingredients, add the egg, flour, salt, coriander and black pepper, mix everything. You should get dough like pancakes.
Put the pancakes with a spoon in a frying pan with hot vegetable oil and fry until golden brown on both sides.

Eggplant with green peas
Ingredients
eggplant - 150 g
freshly frozen green peas - 2 tbsp. spoons
vegetable oil - 4 tbsp. spoons
sesame oil - 1 tbsp. spoon
ground red pepper, salt to taste

Cut the eggplant into slices, salt, leave for 20 minutes. Then rinse, dry and fry in vegetable oil.

Combine eggplant with green peas, pour in sesame oil, stir, pepper and serve.

Fish zrazy with green peas
pollock fillet-700g., white bread, milk-1st., egg-1pc., yolk-1pc., onion, frozen green peas, breadcrumbs, salt, pepper, oil for frying.

Soak bread without crust in milk and squeeze. We pass the fillet, onion and bread through a meat grinder, add the egg, salt, pepper. Pour peas with boiling water for 5 minutes, puree (I do not do this completely, but so that there are half peas), add the yolk and salt.
We form a cake from minced meat with wet hands, put the filling and make a cutlet. Roll in breadcrumbs and fry on both sides until browned.