Pea porridge is a classic recipe. Pea porridge without soaking

Quick no-soak pea porridge has been my favorite side dish for years! This dish is suitable for vegetarians, fasting, and indeed everyone!

Peas are a good source of many nutrients and vegetable protein. Purees and cereals from it always turn out to be hearty, fragrant, and, of course, healthy.

Previously, my grandmother in the village often cooked pea porridge in cast iron in the oven, the porridge languished for a long time and turned out surprisingly tasty. I myself didn’t cook pea porridge often, it always seemed to me that this was a very long process - with soaking peas overnight and then long cooking on the stove.

How to cook quick pea porridge without first soaking the peas, my vegetarian friend told me.

We will prepare the products according to the list. We will cook the basic version of pea porridge, without additives. You can cook porridge with fried onions and carrots, or boil porridge in meat broth, or with ribs, you can do all this after you learn how to cook the basic version of porridge.

First of all, wash the peas with cold water several times. Try to use good quality split peas.

IMPORTANT: And now the FIRST SECRET - pour the washed peas with boiling water and leave the peas in it for 15 minutes.

We drain the water from the peas over time and put the peas in a saucepan with a thick bottom or cauldrons.

IMPORTANT: Secret SECOND - add baking soda to peas.

Pour boiling water over the peas again so that the water is higher than the peas by a finger. We put the peas on a slow fire and cook for 30 minutes, checking if there is water in the pan.

As soon as you see that the water has boiled away, and it will look like this, as in the photo, add more boiling water - the same amount as the first time, so that the water is higher than the peas by a finger.

And now we add salt to taste to the pan with half-cooked peas. Cook the peas for another 20-30 minutes - until fully cooked.

IMPORTANT: if the water has boiled away, and the peas have not yet cooked, add a little boiling water to the porridge until it is ready and becomes the consistency you need.

About the consistency: some prefer porridge with whole pea kernels, some boil it to a puree state.

Pea porridge cooked without soaking is ready for use, remove it from the heat and arrange it on portioned plates. If you season pea porridge with fried onions and carrots, you can serve porridge as a main dish, this is how pea porridge was served in Rus' in ancient times.

Or you can fill the porridge with butter and serve as a side dish to the main dish.

Bon appetit!

You can talk about the benefits of peas for hours. In Rus', it was one of the key foodstuffs: soup, porridge, kissels were cooked from it, noodles were made and pies were baked. The variety of dishes using peas was huge. Today, the popularity of the brightest representative of legumes has fallen somewhat. Peas are mainly purchased in canned form for salads.

Of course, it is useful, but it cannot replace dishes from fresh (dry) peas. They are the most valuable source of protein and are even able to replace meat to some extent, which is especially important for vegetarians. Moreover, the components included in green peas help restore the digestive tract, relieve constipation, heartburn and other unpleasant problems associated with digestion.

Pea porridge - general principles and methods of preparation

“Schi and porridge are our food,” and pea porridge is so good! And if you season it and mix it with an overcooked onion, there will be no price for it. Pea porridge cooked according to all the rules is very tasty, healthy and satisfying. But how to cook it right? What culinary secrets do you need to master? We will try to answer these important questions.

Before you start cooking porridge, peas should be washed and pre-soaked in cold water for 5-8 hours. So it will boil faster and provide the dish with a soft puree-like consistency. When the peas swell, they put it on the stove (together with water), bring it to a boil, and only then salt it, not forgetting to reduce the “heat” of the burner.

Peas are cooked over low heat for an hour with proper stirring, since peas burn very quickly to the bottom of the dish. A few minutes before cooking, the porridge is enriched with spices, herbs, fried onions, carrots, cracklings and other ingredients as desired. At the very end of cooking, the peas can be crushed with a masher - the one that is usually used to make mashed potatoes. Before serving, pea porridge is seasoned with butter or heavy cream.

Pea porridge - food preparation

In the production of cereals, seed peas are usually left whole or “pricked” into two parts. Divided cereals cook much faster than whole ones, even after swelling, however, unshelled peas contain several more useful elements, most of which “die” as a result of additional heat treatment. Based on this, it does not matter at all which variety you choose: whole or chopped. It is almost impossible to run into dry peas of poor quality in the store. The only thing worth paying attention to is the absence of garbage and additional impurities in pea groats.

An important role for the successful preparation of peas is played by properly selected dishes. It should have a thick bottom and walls for uniform boiling of peas.

Pea porridge - the best recipes

Recipe 1: Pea porridge with meat

Pea porridge prepared according to this recipe will definitely become a frequent guest on your tables. Peas themselves are very satisfying, but if you cook them with meat, you get just a royal dish. Albeit not quite festive, but very juicy and beautiful in appearance.

Ingredients:

- 2 cups dried split peas
- four to five glasses of water (or meat broth)
- bulb onions
- ground pepper
- pork fillet 300 gr.
- salt (spices) to taste

Cooking method:

1. We wash the peas and fill them with cold running water, preferably at night. The next morning we wash it a second time, drain the water, add clean water at the rate of 1: 2. You can add pork broth. We put the pan on medium heat until boiling, then reduce the heat, add some salt to the porridge.

2. Cook until the peas are boiled and the liquid evaporates. If it evaporates prematurely, add a little more until the peas are completely boiled and no longer crunchy.

4. We heat the pan with vegetable oil and fry the onion to a lacquered shade, and then spread the pork, cover with a lid and simmer the meat until tender. Salt to taste, add spices and spices if necessary.

5. Add the finished roast to the pea porridge, send it to the preheated oven for ten minutes. Then take out and serve with butter.

Recipe 2: Pea porridge with smoked chicken

Peas are perfect with smoked flavors. Many people are not even aware of this feature. The combination of pea porridge with smoked meat is a great something that is endowed with a delicious aroma and generous taste. Alternatively, you can use any smoked meat, such as pork ribs. But in this case, the cooking time of pea porridge will increase slightly. Attention! We salt the dish at the very end. Smoked meats themselves have a salty taste, so there is a possibility of oversalting porridge.

Ingredients:

- one and a half cups of peas
- two large onions
- one medium carrot
- two medium smoked legs
- vegetable oil
- herbs, salt to taste

Cooking method:

1. Soak the peas overnight, then drain the water, rinse it. Smoked legs are separated from the bones, skins and too fatty parts. Pour the meat with water (500 ml), bring to a boil and cook for ten minutes (ribs - up to 40 minutes).

2. Remove the meat from the broth and fill it with peas so that the liquid covers the peas by two fingers. Bring to a boil, reduce the heat and cook the pea for about an hour and a half under the lid, stirring occasionally. If the broth boils away prematurely, add more water. The main thing is that the peas boil well.

3. While the porridge is boiling, fry the onion with grated carrots. When the components are fried, add boiled smoked meat and fry over high heat for several minutes. Five to ten minutes before the pea porridge is ready, put the roast, chopped greens into it and add salt to taste. Then turn off the stove and let the dish stand under the lid.

Recipe 3: Pumpkin-pea porridge with mushrooms

Another good option for cooking pea porridge in a pumpkin, which will play the role of a pot for a dish. It is best to boil the peas in meat broth, so boil it in advance. Let's get started!

Ingredients:

- 250 ml of broth
- one medium pumpkin
- 100 gr. dry peas
- mushrooms (porcini, champignons) - 100 gr.
- a clove of garlic
- greenery
- spices to taste
- onion
- butter 50 gr.

Cooking method:

1. Boil the swollen and washed peas in salted meat broth until it is completely boiled. Crush it with a masher to a puree state and put it aside for now.

2. We cut off the top “lid” from the pumpkin, remove the seeds, fibers and part of the pulp with a spoon, leaving the walls two centimeters thick.

3. Fry the finely chopped onion, add the washed and sliced ​​\u200b\u200bmushrooms to it and sauté until tender. In a couple of minutes, spread the garlic and herbs chopped with a garlic crusher.

4. Mix the pea puree with the overcooked ingredients, put it in the pumpkin cavity, put the butter on top, close the pumpkin lid and send it to the oven heated to 180 C for fifteen to twenty minutes. We take out and lay out on deep plates. Bon appetit everyone!

- Many chefs say that pea porridge is amazingly tasty with cream. But if you are a supporter of a healthy lifestyle, it is better not to be tempted by this combination and choose sunflower or olive oil for dressing;

- If you don’t have enough time to soak the peas, use one secret: put the cereal in water diluted with soda (about half a teaspoon), and after an hour it can be boiled. Remember to rinse the peas well beforehand to eliminate the smell of soda.

In the old days they said that “shchi and porridge are our food”, which emphasized that these two dishes were the most popular, satisfying and relatively cheap in cost. Once upon a time, Russian housewives cooked porridge from almost all cereals, and some of them, for example, pea porridge, are now perceived as exotic.

Meanwhile, this dish is one of the richest sources of vegetable protein and can become a real lifesaver during fasting, when you need to give up meat.

Pea porridge saturates well, helps to restore strength, contains not only proteins, but also other useful vitamins. Below are a few different recipes.

Pea porridge - how to cook porridge from peas

The simplest porridge recipe is peas boiled in water. An excellent dietary and lean dish, if you do not add oil to it. A good breakfast for adults and children, if you add salt and, on the contrary, put a small piece of butter in the porridge.

Ingredients:

• Dry peas - 1 tbsp.
• Salt - to taste.
• Butter - 1 tsp.

Action algorithm:

1. In order for the porridge to cook quickly, the peas must first be soaked. The best option is soaking in the evening, then it will take a minimum of time to cook pea porridge for breakfast.
2. Drain water from soaked peas, rinse, pour fresh water.
3. Put the porridge on fire. After the water boils, remove the foam, salt, reduce the fire.
4. Cook until cooked, add oil at the end of cooking.
5. You can serve porridge, consisting of individual peas, you can actively stir until mashed.

Pea porridge with meat - step by step photo recipe

Pea porridge is a hearty, nutritious and very healthy dish that you should definitely include in your diet and cook at least several times a month. You can cook pea porridge both in water and in meat broth, with a wide variety of ingredients, for example, with various vegetables, mushrooms, meat or smoked meats. The recipe tells about cooking pea porridge with meat and bacon. It turns out tasty, boiled and tender, and thanks to bacon it is also very fragrant.

Cooking time: 4 hours 0 minutes

Quantity: 6 servings

Ingredients

• Beef: 600 g
• Split peas: 500 g
• Bacon: 150 g
• Carrots: 1 pc.
• Bow: 1 pc.
• Salt, pepper: to taste
• Vegetable oil: for frying

Cooking instructions

Recipe for pea porridge with stew

Peas boiled in water are suitable for lean or diet food. For men, especially those who are engaged in active physical labor, such a dish should be prepared with meat or stew.

Ingredients:

• Water - 4 tbsp.
• Peas - 2 tbsp.
• Stew meat (pork or beef) - 1 can.
• Carrots - 2-3 pcs. medium size.
• Onions - 1-2 pcs. (small).
• Vegetable oil (for frying vegetables).
• Butter.

Action algorithm:

1. Soak the peas first. Rinse, pour the right amount of water, put to boil.
2. After boiling, reduce the fire to a minimum, cook until cooked, put butter at the end.
3. While the porridge is cooking, stew the carrots and onions in butter. Vegetables can be grated (grater with large holes), can be cut - carrots into strips, onions into cubes.
4. When the vegetables are ready, put the stew in the pan, warm up.
5. Mix with porridge, evaluate the taste of the dish. Usually the stew has enough salt and seasonings, so you do not need to add them to the finished dish.
6. There is an option - sprinkle porridge with herbs, the same dill or parsley. And the look will improve, and the taste!

Delicious pea porridge with smoked meats

You can find the term “pea” in the special literature, with this name even children who are not too fond of peas will eat pea porridge to the last spoon. And the strong half of humanity will accept with a bang a dish of peas with smoked meats.

Ingredients:

• Dry peas - 250 gr.
• Smoked meats (pork ribs) - 0.7 kg.
• Onion - 1-2 heads.
• Salt - to the taste of the hostess.
• Seasonings - to taste.
• Sugar - 1 tsp
• Refined vegetable oil
• Greenery.

Action algorithm:

1. It is best to take crushed peas, it saves time, although it is also advisable to soak it for 2 hours. If there was no time for soaking, then the swelling process can be accelerated with soda. 0.5 tsp added to water will help swell the peas to the desired state in 30 minutes. Porridge is cooked in a deep frying pan with thick walls.
2. Heat the vegetable oil, put the pork ribs, cut into small pieces. Fry, add chopped onion in half rings. Salt, pepper, sprinkle with sugar. Mix.
3. Now put swollen peas in the same container, pour water. Proportion - for 1 part of peas 3 parts of water. Cook until done. Toward the end of cooking, stir constantly, as pea porridge tends to burn.

Porridge is very satisfying, it is best to cook with smoked meats for breakfast-lunch, and for dinner come up with a lighter dish.

How to cook pea porridge in a slow cooker

Pea porridge can be cooked using a slow cooker. This great assistant to working women, teenagers and aspiring chefs will get it right.

Ingredients:

• Crushed peas - 1 tbsp.
• Water 2 tbsp.
• Butter - 2-3 tbsp. l.
• Salt - to the taste of the hostess.

Action algorithm:

1. Rinse the grits, you can not soak. Put in a multicooker. Pour in water, add salt and oil. If you like liquid porridge, then take more water.
2. Set the "Extinguishing" mode, cooking time - 2-2.5 hours. The dish is prepared without the participation of a “cook”, is a good side dish for meat or fish dishes, and in itself is suitable for those who are on a diet or observe a religious fast.
3. A more complex and, accordingly, tasty option, when carrots and onions (washed, peeled, chopped) are first fried in vegetable oil, then peas and water are added.
4. Another secret is to add butter at the end of cooking, set the “Heating” mode for 10 minutes.

Recipe for pea porridge without soaking

Sometimes the hostess has a problem: I want pea porridge (no other), but there is no time for soaking. There is a solution, you just need to know a few secrets.

Ingredients:

• Dried peas (whole or crushed) - 500 gr.
• Soda - 0.5 tsp
• Salt - to taste.

Action algorithm:

1. Rinse the peas and immediately pour boiling water for 15 minutes - this is the first secret.
2. Drain the water, put the peas in a saucepan or saucepan with thick walls, pour boiling water over a finger above the peas and add soda - the second secret.
3. Boil for about half an hour, watching for all the water to boil away.
4. Then add boiling water again, again a finger above the peas - this is the third secret.
5. Salt, bring to readiness, in time this process will take 25-30 minutes.

The side dish is ready, with fried vegetables, such porridge can act as an independent dish.

A very quick recipe for porridge from peas

For very quick preparation of pea porridge, there is only one secret - soak the peas as early as possible. Ideally, pour water over the cereal in the evening, cook porridge in the morning.

Ingredients:

• Peas - 300 gr.
• Onion turnip - 1 pc.
• Carrot - 1 pc. (medium).
• Garlic - 1-2 cloves.
• Zira, red pepper and turmeric.
• Salt.
• Vegetable oil (refined).

Action algorithm:

1. Soak peas in the evening, rinse in the morning, add water, put to boil. Immediately add turmeric, after 10 minutes add pepper and cumin.
2. Peel the carrots, grate. Peel the onion, chop. Peel the garlic, finely chop.
3. Heat up a frying pan, add oil. Put the carrots stirring, simmer. Add onion, simmer until onion is cooked. Salt. Put the garlic, turn off the fire.
4. Add vegetables to the pot with peas, mix gently. Turn off the porridge, leave for 10 minutes.

Recently, I was cooking chicken for dinner and wondered what to cook for a side dish. I looked into the locker and saw a package of split peas. It was decided - there will be fragrant pea porridge on the water!

I will tell you a simple and delicious basic recipe for pea porridge on the water. You can additionally add onion and carrots sauteed in vegetable oil to the almost ready porridge, together or separately.

I love pea porridge with a consistency similar to mashed potatoes, so I cook it longer. So, put on your aprons and get to work! And I will tell you how to cook pea porridge so that the peas boil and become tender and especially tasty.

Ingredients required:

• 2 cups dry split peas, 250 ml
• 800 ml -1 l of water
• 50 g butter
• 0.5 tsp. cumin, black pepper, curry, coriander
• salt to taste

Cooking step by step

Wash the peas thoroughly. Pour it into a saucepan or deep bowl. Fill with purified water at room temperature and leave to swell for several hours, you can overnight. If you use split peas, you can not soak them for a long time, they will cook quickly enough anyway.

If you cook peas without pre-soaking, you will need more water for cooking.

Then we will drain the water from the swollen peas, rinse it again and fill it with clean water (800 ml -1 l of water). Cover the pot with a lid and place over medium heat.

How much to cook pea porridge

When the water boils, carefully remove the foam with a slotted spoon. Reduce the heat to a minimum and cook the peas until soft, as required by the recipe for pea porridge on water. Pre-soaked peas will be ready in about 30 minutes, unsoaked in 1 hour.

Then, at the end of cooking, add salt (quite a bit, peas are easy to oversalt) and spices.

Also, for a gentle and delicate taste, add a piece of butter.

Mix so that the oil and spices are combined with the peas.

A few nuances

If the tasty pea porridge turned out to be liquid, it can be thickened by continuing to cook the peas over low heat. Excess water will evaporate, and the porridge will become thicker.

If you want to get a puree-like porridge, mash the peas with a potato masher at the end of cooking. An immersion blender can also be used for this purpose.

How and with what to serve a dish to the table

We will transfer the finished porridge to plates, decorate with greens and serve as a side dish. It goes well with fried or baked chicken, smoked meats, meat dishes.

Step 1: wash the peas.

As you know, peas are very rich in a set of useful vitamins and minerals, and even in dried peas after drying, a large amount of substances useful for the human body remains, so you need to cook pea porridge at least once a week. Take the right amount of peas, throw them into a colander with a fine mesh and rinse them thoroughly under running cold running water.

Step 2: Soak Peas.

You haven’t eaten more simple and not picky porridge. But there is a small minus in this dish, in order for the porridge to turn out well, the peas must be soaked. Therefore, throw the peas from a colander into a deep bowl, and fill it with ordinary running, cold water so that it covers the peas and is 10-12 centimeters higher than them. And now the main secret of high-quality and tasty pea porridge, the longer you soak the peas, the better it boils and the softer and more tender the pea porridge turns out. Therefore, soak peas or night, or during the day and in the evening, cook porridge, but if you don’t have time, you can soak the peas for at least 2 hours. Approximately through 1 hour bubbles and foam will begin to appear on the surface of the water, drain the water and fill the peas with new portions of cold water.

Step 3: boil the peas.

After the peas settled, they swelled and increased in size by about 2 times having absorbed almost all the water, drain the remaining water from the pan, throw the peas into a colander, rinse again under running water and throw into a deep saucepan. Pour the right amount of clean, distilled water into it and place the pan on the stove, turned on at a medium level. After the water boils, reduce the temperature of the stove to the lowest level and cook the peas 25 - 30 minutes. Periodically stir the porridge with a tablespoon so that it does not burn to the bottom of the pan. If foam appears on the surface of the water, remove it with a slotted spoon. Through 30 minutes you can salt the porridge to taste, be careful with this ingredient, pea porridge is easy to oversalt. Cooking porridge depends on how long you soaked the peas. Well-soaked peas boil quickly for 25 – 30 minutes if the peas are soaked less qualitatively then the porridge will be cooked 30 to 50 minutes. Properly cooked peas should break up, be soft, mushy, without small, undercooked hard pieces. Stir the porridge with a tablespoon, if the peas boiled and began to crumble, then your porridge is almost ready and it's time to chop it and season it with butter, thus bringing it to full readiness.

Step 4: chop and season pea porridge.

Grind the boiled soft peas with a potato crusher to a mushy state. Season the pea porridge with the right amount of butter and mix the mass with a tablespoon until smooth. Then, using a ladle, pour a portion of porridge into a plate and enjoy an excellent dish!

Step 5: serve pea porridge.

Pea porridge is served hot, seasoned with butter, placed in a deep serving plate. This excellent dish rich in vitamins and nutrients will be an excellent side dish for fried sausages. Ideal as a side dish for meatballs. It will be perfectly savored with a dressing of fried onions, carrots and cracklings. Any side dish will suit her! Delicious, inexpensive and just amazing! Bon appetit!

- - If you really want to taste pea porridge, but you don’t have time for a long soak, bypass everything, rinse the peas thoroughly and steam them for 40-50 minutes in boiling water. Change the hot water every 15 minutes, then rinse the peas again under running water and boil them as described in the above recipe.

- - If you get a very thick porridge, dilute it with hot boiled water to the desired consistency and then season with butter.

- - Pea porridge can be cooked not only in water, but also in any kind of broth, for example, beef, chicken, pork or vegetable broth.

- - You can give your porridge a richer, deeper flavor by using your favorite spices that are suitable for vegetable or meat dishes, such as ground cloves, marjoram, allspice, coriander and many other spices.