Pea soup: recipes and useful tips. Delicious, rich pea soup with meat

Greetings our dear readers. Traditionally, pea soup is one of the favorite dishes of Russian cuisine. These soups are very tasty, even lean, so today we’ll talk about such a soup.

In addition to lean, you can cook this soup with anything, here everyone's fantasy will play in its own way. But the tastiest of all, pea soup is obtained with smoked meats. Then the soup is given such a unique shade of taste, in which such a dish is very popular even among the kids.

Diversify your home menu definitely need these amazing, and ridiculously simple first dish and after all, the variations of the recipe for pea soup are surprisingly wide. Plus, soups are very useful, and several very useful qualities are combined in pea soup at once.

Firstly, it is very tasty even lean, secondly, it is very satisfying, and thirdly, it is low-calorie, of course, if you do not put fatty pork in it or smoked sausage.

Well, let's start by tradition with the most traditional and simple recipe.

Quite simple and no less tasty, the name speaks for itself. It is also suitable for those who are on a diet. Let's cook the soup with spices in order to make excellent taste soup. But you can not add spices at all: only roast and greens. The soup will still be delicious.

We will need:

• Dry peas - 400 g;
• Potatoes - 3 pcs. small potatoes;
• Onions - 2 small heads;
• Carrots - 1 medium;
• Parsley - 40-50 g;
• Dill - 40-50 g;
• Garlic - 1/2 head;
• Salt, vegetable oil, Bay leaf, hot red pepper;
• Spices: dried leaves purple basil, savory (can be replaced with thyme, marjoram).

We wash the peas several times cold water. Put in a saucepan. Pour water into the pan, not reaching the rim a couple of centimeters. It is necessary to leave a place so that when the soup boils, it does not splash out. Be sure to stir the peas, they may stick to the bottom. Cook over medium heat without closing the lid.

We clean and wash vegetables. Scroll the onion in a blender for small pieces, not mashed. You can finely chop with a knife.

We grate the carrots, but if you like, you can also cut with a knife, or cubes, or circles.

We clean the greens from large hard stems and cut them into small pieces.

The foam must be removed and also removed during the cooking process every time it appears. Remove the foam before the start of a strong boil. When the soup comes to a boil, reduce the heat to below medium. If only the soup would boil slowly.

We are waiting for the peas to cook. Exact time it's hard to say, because it depends on many factors, including the pea itself. Approximately, after 30 minutes, start trying. Peas should become soft.

So, the peas boiled with us, remove the foam, salt, close the lid, always with a hole or do not cover tightly so that the steam comes out. Reduce the fire and leave to cook.

After 10-15 minutes, we try peas, if it is cooked, add diced potatoes. Close the lid and cook until the potatoes are tender.

Peas are cooked - add potatoes

Pour about half a centimeter of vegetable oil into the pan, let it warm up and spread the onion. Fry the onion until golden brown.

Step 9

When the onion is ready, spread the carrots to it. We laid out the carrots, salt a little so that the carrots give juice. We set the fire below medium if the pan has a thin bottom and on medium if it is thick. Fry well, on average 4-5 minutes. Saute until the carrots are as soft as you like.

We check the potatoes, they are almost ready. We put our frying in the soup. Let it simmer for a couple more minutes and add spices.

We squeeze all the garlic into a separate cup, grind the leaves of dry basil with our hands into a powder so that it is as fine as possible, while on a separate saucer. If there are no leaves, add basil powder. But of course the leaves give a special flavor.

We send all the spices to the soup. Pour out the basil, put a leaf or two of lavrushka, if you like it spicy, crush the hot pepper directly in bunches if dried or finely chop if raw. Wash your hands immediately, otherwise you may accidentally wipe your eyes and then you will cry for a long time.

Add savory or marjoram or thyme at the tip of a knife. Put out the garlic.

Reduce the heat, taste the soup for salt and pepper. The last thing we add is the greens. Leave some greenery for decoration. We interfere. We cover with a lid. We turn off the fire. After 5-10 minutes you can serve.

That's all, the soup is ready, lean, but very tasty. Bon appetit!

Delicious, rich pea soup with meat.

Now consider a more satisfying recipe that many people love - with meat. In this case, you can use any meat that you like or is convenient.

Ingredients:

• Dry peeled peas - 150-180 grams (glass 200 ml);
• Meat (optional: pork, beef, chicken) - 300-500 grams;
• Water - 2 liters;
• Potatoes - 2-3 medium-sized potatoes;
• Carrots - 1 piece of medium size;
• Onion - 1-2 heads;
• Vegetable oil for frying;
• Greens (can be dried) - parsley, dill, basil, celery;
• Spices: salt, ground black pepper, bay leaf, curry or turmeric (for golden color).

Rinse the meat and put on fire. After boiling water, add salt and washed peas. After the water boils, set the fire to a minimum and cook the peas for 1-1.5 hours.

The cooking time of peas depends on the age and variety of cereals. If you cook pea soup with pork broth, you need to cook the broth with peas for about 1.5 hours. If you cook pea soup with beef broth, you need to cook the broth with peas for about 1 - 1.5 hours. If you cook pea soup in chicken broth, determine the cooking time of the broth by the type of peas. It should be almost ready, the edges of the pea become loose.

Pay attention if you cook pea soup from meat on the bone. You have to cook the meat first. Then strain the broth. And only then lay in the broth.

Remove the meat from the pot and leave to cool. We wash the potatoes and peel them. We cut in any way convenient for you. And we put it in a pot with broth when the peas have reached the desired condition.

Peel onions and carrots. Grind. Fry on vegetable oil. Add to pea soup.

Separate the meat from the bone, cut into pieces and add to the pea soup.

Add spices to pea soup. By the way, turmeric will give your pea soup a golden color. Bring the pea soup to a boil and check the readiness of the potatoes. Once the potatoes are cooked, turn off the heat.

Everything, the soup is ready, you can serve it to the table, bon appetit!

Pea soup with ribs (video).

Now let's take a look at one of best recipes pea soup with smoked meats, namely with smoked ribs.

It is also prepared quite simply and quickly, plus, together with the ribs, it looks just wonderful on the table and very appetizing.

Pea soup made from fresh green peas.

Did you think that pea soup can only be made with dried peas? Yes, no, of course, here you can safely cook light vegetable soup from fresh green peas, while everything is quite simple and even faster. The taste is amazing.

We will need:

• Potatoes - 2 pcs;
• Fresh green pea- 100 g;
• Onion - 1 pc;
• Carrots - 1 pc;
• Garlic - 2 cloves;
• Sweet pepper - 0.5 pcs;
• Celery stalks - 2 pcs;
• Cherry tomatoes - 10-15 pcs;
• Tomato paste - 1 tbsp;
• Salt, pepper, suneli hops - to taste.

Grate the carrots, finely chop the onion, garlic and pepper. Lightly fry everything olive oil in a saucepan with a thick bottom. But you can also fry in a pan (including the bottom point) and then transfer to a pan.

Add thinly sliced ​​potatoes and celery. Let's fry everything for a couple of minutes.

Then turn the peas.

Pour water into the pan and cook until the potatoes and peas are ready.

When the vegetables are ready, add the halved cherry tomatoes and tomato paste to the pan.

Let's boil for five minutes.

At the end of cooking, salt and pepper to taste, add suneli hops. Let's let the soup brew.

Serve the fresh green pea soup hot, sprinkled with herbs. Bon appetit!

Now let's move on to one of the most favorite soups - with smoked sausage. My mother also cooked it, the taste is excellent, again, it depends on the type of sausage. It is better to buy exactly the one that you like the most. Then in the soup it will be even tastier.

We will need:

• Potato - 1 kg;
• Peas - 0.5 kg;
• Onion - 200 g;
• Carrots - 250 g;
• Smoked sausage - 300 g;
• Water - 3.5 l;
• Salt to taste;
• Ground black pepper to taste;
• Bay leaf - 2 pcs;
• Dill - 1 bunch;
• Sunflower oil - 50 g.

We wash the peas thoroughly and fill them with cold water for two hours. It is best to soak the peas overnight. ready peas put in a saucepan and fill with cold water. We send to the fire.

Wash potatoes, peel, wash again and cut into cubes or as you like.

We also cut the smoked sausage into cubes or cubes, as you like.

Meanwhile, the peas boiled. Remove the foam and cook for 30-50 minutes to boil the peas.

While the peas are cooking, prepare the roast. Pour into the pan sunflower oil, warm up, spread finely chopped onion and grated carrots. Stir and saute until vegetables are soft, 5-7 minutes.

Our peas are boiled, add the potatoes and cook until the potatoes are ready.

When the potatoes are ready, put the fried onions and carrots, chopped smoked sausage, 2-3 bay leaves into the soup, salt, pepper. Bring to a boil and cook for 10 minutes over low heat.

Add chopped dill, boil for another minute and turn off the heat.

Pea soup with smoked meats is ready. Bon appetit!

Soup with peas and smoked meats in a slow cooker (video).

Another similar recipe pea soup with smoked meats, but only now in a slow cooker. Whoever has such a unit, I advise you to cook such a soup. In it, the soup becomes even more rich in taste.

Pea soup.

Another wonderful recipe Very thick soup, hence the name. But it's very tasty, so I included it in my list. The most delicate dish, especially suitable for those who prefer oily soups uniform consistency, with light creamy aroma, soft and pleasant to the stomach.

We will need:

• Dry peas - 200 grams;
• Butter - 2 tablespoons with a slide;
• Carrot - 1 piece;
• Onion - 1 piece;
• Smoked bacon - 300 grams;
• Pepper and salt to taste.

You need to start preparing pea soup according to the recipe by soaking the cereal for a day. Boil after soaking the peas for 1 hour, but you need to try, depending on which peas you use.

In the meantime, peel the carrots and onions, chop and grate them, the smaller the better. Fry in well-melted butter until golden brown, then add to the peas when it is almost ready.

Using a blender, beat the mass of peas, onions and carrots to a puree state. Then put the bacon in the pan, and bring the soup to readiness for another 15 minutes, salt and add black pepper to taste.

Everything, before serving, you can decorate with herbs, bon appetit!

That's all we have, leave your comments below, join us in Odnoklassniki and follow us on our channel in Yandex.Zen. Bye bye everyone and see you soon!

Classic Pea Soup - The Best step by step recipes. updated: April 18, 2018 by: Subbotina Maria

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

Proper peas - delicious pea soup

For usually dry peas are used - chopped or whole, which are sorted out, washed and soaked in cold water, so that later it boils well. If possible, the water should be changed periodically, and to improve the taste, you can put a bay leaf in it. In the morning, the water is drained, the peas are washed again and put to boil in water or broth. A five-liter pot of soup usually takes 1.5–2 cups of peas, but the proportions may vary depending on the recipe. If you want the peas to cook faster, pour boiling water over them, boil for 15 minutes and add half a cup to the pan cold water. At the same time, during the cooking process, salting the soup and diluting it with cold water is not recommended, but if necessary, you can add a little boiling water. You can speed up the cooking of peas with a tablespoon of butter or vegetable oil added to the broth or water.

Very tasty soup comes from canned peas, which is ground in a blender to a puree state, diluted with hot broth, flavored with spices and butter.

Cooking pea soup with meat

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

From fresh meat, swine or beef ribs, shank, brisket cook strong meat broth, separate the meat from the bones, cut into pieces and add to the pan along with the prepared peas. The cooking time is individual, but, as a rule, soaked crushed peas are cooked for about 40 minutes, and whole - up to 1.5 hours. If puree soup is cooked, the meat is cut only after peas and vegetables are chopped in a blender.

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

Vegetables, spices and other additives in pea soup

While cooking, vegetables are cut: potatoes - in large cubes, carrots, celery root or parsley - in small cubes, onion straws or half rings. Vegetables are dipped into the broth with meat and peas, but you can add only potatoes to the soup, and make fry from the rest of the vegetables, adding chopped sausage, ham or sausages to it if desired. If the soup turned out to be liquid, they make a browning of butter and flour, and for a tender taste, milk and cream are added to the soup, often whipped with yolk. For piquancy, spices are added (cumin, fennel, turmeric, coriander, pepper, garlic), which eliminate the characteristic pea flavor and facilitate the digestion of peas. A few minutes before the end of cooking, finely chopped dill and parsley are thrown into the pan and the dish is allowed to brew so that the vegetables are saturated with the aroma of meat and seasonings.

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

First courses in the kitchen are like works of art. Since many children, as well as adults, do not like "liquid and hot" too much. Sweets, meat, that's what is more in demand. But nothing can be better for the body than nourishing, fragrant, rich soup. And there are a lot of those who love. This dish can be cooked with anything, the most common recipes for pea soup are with the addition of meat, especially smoked meat, various shank and garlic sauces, fresh homemade bread. Diversify your homemade menu with this amazing, and ridiculously simple first course, and after all, the variations in the recipe for pea soup are surprisingly wide.

for a 3 liter pot

Dry peeled peas- 150-180 grams (glass 200 ml)

Meat(optional: pork, beef, chicken) - 300-500 grams

Water- 2 liters

Potato- 2-3 medium sized potatoes

Carrot- 1 piece of medium size

Bulb onions-1-2 heads

Vegetable oil- for frying

Greenery(can be dried) - parsley, dill, basil, celery.

Spices: salt, ground black pepper, bay leaf, curry or turmeric (for a golden color).

How to cook pea soup

1 . Rinse the meat and put on fire. After boiling water, add salt and washed peas. After the water boils, set the fire to a minimum and cook the peas for 1-1.5 hours. The cooking time of peas depends on the age and variety of cereals. If you cook pea soup with pork broth, you need to cook the broth with peas for about 1.5 hours. If you cook pea soup in beef broth, you need to cook broth with peas for about 1 - 1.5 hours. If you cook pea soup in chicken broth, determine the cooking time of the broth by the type of peas. It should be almost ready, the edges of the pea become loose (see photo).Pay attention if you cook pea soup from meat on the bone. You have to cook the meat first. Then strain the broth. And only then lay in the broth.

2. Remove the meat from the pot and leave to cool. We wash the potatoes and peel them. We cut in any way convenient for you. And we put it in a pot with broth when the peas have reached the desired condition.

3. Peel onions and carrots. Grind. Fry in vegetable oil. Add to pea soup.

4. Separate the meat from the bone, cut into pieces and add to the pea soup.

5 . Add spices to pea soup. By the way, turmeric will give your pea soup a golden color. Bring the pea soup to a boil and check the readiness of the potatoes. Once the potatoes are cooked, turn off the heat.

Delicious pea soup is ready

Bon appetit!

Pea soup recipes

Pea soup recipe with smoked meats

Ingredients:

• Dry peas - one and a half glasses.
• Onion - 1 large piece.
• Carrots - 2 large pieces.
• Smoked sausages "hunting" - 4 pieces.
• Salami - 150 grams.
• Smoked chicken breast- 200 grams.
• Smoked ribs - 5 pieces.
• Sunflower oil - for frying.
• Dill and parsley greens - half a bunch each.
• Hot red pepper.
• Salt.

Cooking:

Let's start cooking pea soup according to the recipe with the main ingredient - pea grits. Rinse the peas well in running water. Put a 3-liter pot with water on the fire, boil and throw the cereal along with the meat on the bones - smoked ribs for an hour.

Now peel the onions and carrots, cut into small cubes. Heat the sunflower oil in a frying pan well, put the carrots and onions, fry for a few minutes, reduce the heat and simmer the vegetables. After the time allotted for the peas to cook, put the vegetables in the pan. Cut the brisket, sausages and sausage into small pieces, and after 15 minutes throw all the smoked meats into the pan. Close the pea soup with a lid, and leave for 20 minutes on medium - closer to the minimum heat. Add seasonings and salt. When the pea soup is ready, add the herbs and turn off the heat.

Pea soup recipe in a slow cooker

Ingredients:

• Peas - one glass.
• Water - 2 liters.
• Mushrooms, you can take any that you like best, but according to the recipe, the standard ones are champignons. 200 grams.
• Onion - 1 piece.
• Potato - 3 pieces.
• Carrot - 1 piece.
• Sunflower oil - 2 tablespoons.
• Greens - half a bunch of dill.
• Salt and red pepper.

Cooking:

This recipe is simple, you don’t need to spend a lot of money or time, but in the end you get an amazing dish. First of all, you need to soak the peas, it is better to do this at night, to be sure, and in the morning you can start cooking.

So, wash the vegetables, peel and cut into small cubes. Then fry for about 5 minutes in a multicooker bowl - frying vegetables. Then put the carrots and onions, lay the champignons, cut into cubes, fry for 10 minutes in the same mode. Next, let's start cooking pea soup. Place the peas in the bowl on soup mode. After 0.5 hours, the peas will boil well, and we will add all the vegetables, pepper and salt. The soup will turn off, let it stand for half an hour, serve with white bread croutons, sour cream, smoked lard.

Pea soup recipe with ribs

Ingredients:

• Peas - 400 grams.
• Potato - 3 pieces.
• Carrots - 1 large piece.
• Bulb - 1 piece.
• Smoked ribs - 400-500 grams.
• Parsley and dill - half a bunch each.
• Red pepper, black pepper, salt - to taste.

Cooking:

Take a 5 liter pot. You can do less, then take fewer ingredients. First of all, take care of the peas: rinse the cereal, drain the water, soak for an hour. Then put on small fire, you need to cook for about an hour and a half, you need to try. Our pea soup will turn out only when the grits are well cooked.

Now prepare the vegetables: cut the potatoes into cubes, grate the carrots on a coarse grater, and finely chop the onion. Rinse the greens, cut finely. After an hour and a half, add onions and carrots to the peas, cover and cook for about 15-20 minutes, after which you need to add smoked ribs - do not cut the ribs too finely, let them be big chunks, when serving, they can be cut into smaller pieces.

After 10 minutes, put the potatoes when they are almost ready, salt and pepper, add chopped greens to the pea soup.

Pea soup with meat

Ingredients:

• Dried peas - 2 cups.
• Meat, better beef on the bone - 500 grams.
• Potatoes - 4 pieces of medium size.
• Bulb - 2 pieces of medium size.
• Tomato paste or sauce - 4 tablespoons.
• Garlic - 5 teeth.
• Butter, melted - 3 tablespoons.
• Pepper and salt.

Cooking:

This pea soup recipe - introduce yourself Arabic cuisine. It turns out very rich and tasty, due to the preparation of the broth. First you need to soak the peas overnight, then fry the meat on all sides for several minutes without adding oil and fat. Put it in water and put on fire, add bay leaf and peppercorns. Boil the broth for 1.5 hours. After the specified time, you need to add peas to the pan and cook over low heat for another hour.

At this time, wash, peel the potatoes and cut them into small cubes. Peel and finely chop the onion as well. Warm up butter, put the onion in it and bring it to a golden brown, add your favorite seasonings and spices, then you need to add tomato paste, simmer for a few more minutes. Add the roast to the pea soup. Boil for 40 minutes (if the potatoes are young, then until the potatoes are ready) over low heat under the lid. When you serve, pass the garlic through a press and put it on a plate, it will be tastier if you throw a few crackers on a plate.

Classic pea soup

Ingredients:

• Peas - one full glass.
• Potatoes - 3 large pieces.
• Onions - 2 pieces.
• Carrot - 1 piece.
• Garlic - 4 teeth.
• smoked meat, pork loin- 300 grams.
• Salt, peppercorns, bay leaf.

Cooking:

Peas should be washed well several times in cold water. Let the grits stand for several hours, constantly changing the water to keep it clean and cold. Now you need to put the water on the fire, throw in the bay leaf and peppercorns, boil. Drain the water from the peas and add the grits to boiling water, salt. Boil the pea soup for about 2 hours.

Wash potatoes, peel, cut into cubes. Peel the carrots and grate on a coarse grater as well. Onion cut into squares. Now let the carrots and onions in the pan a little. Squeeze the garlic, leave for 10 minutes, stirring. After the time allotted for cooking the peas, add potatoes and semi-cooked vegetables, mix, you can add your favorite seasonings. Boil pea soup for 15 minutes.

Cut the loin into strips, fry in a pan to release the juice, put the meat in a saucepan, cook for another half hour. Make croutons and put them on a plate, along with your favorite chopped herbs, when serving.

Pea soup with vegetables, cheese and spices "rich"

Ingredients:

• Dried peas - one glass.
• Potato - 2 pieces.
• Pepper, sweet Bulgarian - 1 piece.
• Onion - 1 piece.
• Carrot - 1 piece.
• Champignons - 200 grams.
• Smoked sausages of the "hunting" type - 5 pieces.
• Garlic - 5 teeth.
• Soy sauce - 2 tablespoons.
• Hard cheese - 50 grams.
• Baton - half.
• Roasted peanuts - a quarter cup.
• Dill greens - half a bunch.
• Salt, red pepper, curry, nutmeg, cardamom.

Cooking:

We defend the peas for several hours, after which we set to cook over medium heat for about 1-1.5. While the cereal is boiling. Peel and cut potatoes and mushrooms. 20 minutes before the indicated cooking time for the peas, add the vegetables and cover the pea soup.

Next, onions, celery, carrots, peppers and garlic cloves, passed through a press, peeled and cut into strips, fry until half cooked. Almost at the end, pour soy sauce. Season, salt and put spices, mix.

We cut the sausages into circles, throw them into a saucepan with soup, then you can add vegetables, mix. Cook no more than 15 minutes, but let the dish brew.

The secret ingredient that makes pea soup unique is croutons. Put the pieces of a loaf in a dry frying pan, sprinkle with cheese, seasonings, then cut into cubes and put on a plate. Also, when serving the first course, put peanuts, finely chopped greens on a plate.

Pea soup recipe

Ingredients:

• Dry peas - 200 grams.
• Butter - 2 tablespoons with a slide.
• Carrot - 1 piece.
• Onions - 1 piece.
• Smoked bacon - 300 grams.
• Pepper and salt.

Cooking:

The most delicate dish, especially suitable for those who prefer soups of an oily, homogeneous consistency, with a light creamy aroma, soft and pleasant for the stomach. You need to start preparing pea soup according to the recipe by soaking the cereal for a day. Boil after soaking the peas for 1 hour, but you need to try, depending on which peas you use.

Set the cereal to boil, and in the meantime, peel the carrots and onions, chop and grate them, the smaller the better. You need to fry in well-melted butter until golden brown, then add to the peas when it is almost ready. Next, bacon slices will be simmered in butter over a fire.

Using a blender, beat the mass of peas, onions and carrots to a puree state. Then put the bacon in the pan, and bring the soup to readiness for another 15 minutes, salt and add black ground pepper taste.

Pea soup recipe "Armenian"

Ingredients:

• Dry peas - a little less than a glass.
• Potatoes - 3 pieces.
• Onion - 1 piece.
• Carrot - 1 piece.
• Celery, root - 100 grams.
• Smoked ribs - 400 grams.
• Smoked brisket, tenderloin - 300 grams.
• Apple, sour - 2 pieces.
• Prunes - 8 pieces.
• Tomato paste - 3 tablespoons.
• Ground black pepper, bay leaf, salt.
• Sunflower oil.
• Parsley greens - half a bunch.

Cooking:

Let's put the peas in cool water overnight so that in the morning we can start cooking our fragrant pea soup. Prepare the broth: put the smoked meats in water, cook for about an hour, with pepper, bay leaf and salt. Then add peas, cook for another 40 minutes.

Peel and wash vegetables, fruits and dried fruits, cut potatoes, apples and onions into cubes, carrots and celery need to be cut thin sticks. Remove the pit from the prunes and cut in half.

Now we will pass the onion with celery and carrots for about 10 minutes, after which we need to add tomato sauce, stir and simmer for a few minutes. You can add potatoes to pea soup, and after 20 minutes stewed with tomato paste vegetables, apples and dried fruits. Boil for another half an hour, taste for salt and pepper, serve with herbs.

Video “Pea soup from Chef Ilya Lazerson;

Quite often, housewives think about what dish to surprise the family with. If the choice fell on pea soup, how to cook pea soup so that it boils is an important question that requires the right answer. After all, the taste of the dish and its “presentation” depend on it.

For centuries, peas have been the most popular food in many parts of the world. They ground from it fragrant flour and then baked bread and pies. They made mashed potatoes, jelly or boiled whole. But the most popular has always been soup with peas and the secret of how to cook pea soup so that the peas boil soft all the housewives wanted to know. The question arose because if you put raw peas in a saucepan or pan and boil for at least an hour, it will not boil. Will this soup taste good? Probably not.

Looking for wise decisions

To prepare excellent soup with peas and knowing how to cook pea soup so that the peas boil, it is important to get to know him better.

Many of our compatriots consider peas to be a purely Slavic culture. In fact, it was first grown in India, China and Tibet. Later, he was loved in Egypt, and then in Europe. In the 19th century, pea dishes were prepared for the soldiers of the German army. A French chefs served dishes of peas on the royal table.

His beneficial features and calorie content does not leave anyone indifferent. Therefore, it is desirable to know how long to cook peas in soup so as not to lose its valuable elements. According to observations experienced chefs if the product is pre-soaked, you can cook it for an hour or an hour and a half. Crushed version of the culture - cook about 45 minutes.

In today's food market, there are various varieties peas. Some of them boil quickly enough. Others should be pre-soaked. To obtain the excellent taste of hot soup, it is advisable to use an individual approach.

The question of how to quickly cook peas for soup is quite simple. Many housewives first fill it with cold water and keep it for 12 hours. It is convenient to do this at night. In this case, the cook will be able to prepare a delicious meal faster.

Some experts fill the cereal with water with the addition baking soda. In such a liquid, peas are kept for about 40 minutes. Then it is washed running water and put into a cooking pot. In addition, it is important to consider the basic rules of how to soak peas for soup. Here are some of them:

It is advisable to put the soaked peas overnight in a cold place. The water in which the cereal swelled should be drained. It is not suitable for making soup. Split or white peas are cooked without soaking.

Having followed the basic rules for preparing cereals for cooking, we proceed to cooking excellent dish. But before that, let's determine how much to cook peas in soup with soaking in order to navigate in time. If whole peas - about an hour, chopped version - up to 40 minutes, old groats - up to 2 hours. Thanks to planning, every housewife will be able to serve excellent pea soup for dinner on time.

A Practical Guide for Humble Cooks

Popular wisdom says that it is important to live a century and learn a century. Those people who do this accumulate invaluable experience that can be passed on to the next generation. This truth also applies to cooking, even, it would seem, simple meals. For example, some are interested in how much to cook peas in soup without soaking in order to get excellent taste. Let's try to understand this in detail.

It has been noticed that at times, even soaked peas do not boil for a long time in the soup. Therefore, the dish does not have good taste and aroma. One of the reasons is the variety of pea groats. Interestingly, only two varieties of this crop are used in cooking - sugar or shelling. If the variety is chosen incorrectly, it becomes clear why the peas do not boil soft in the soup.

To accurately determine the type of pea, you should pay attention to its appearance. If the dried beans have a shriveled shell, it is better not to use them for soup.

Often these varieties are preserved in green form. Shelling options do not lose their original shape, so they are ideal for preparing a first course.

So, the choice of variety is made. Now it's time to start preparing an excellent dish:

But, the main thing is to know the secret of how to boil peas in soup to make it delicious:

• choose a crushed version of cereals or halves;
• soak overnight before cooking;
• salt the dish a few minutes before readiness;
• add vegetable oil to the soup.

Such simple advice contribute to the fact that the peas boil faster in the soup, and an excellent meal is obtained. All of them are time-tested and experienced chefs all over the world. It remains to apply them in your kitchen, cooking healthy lunch for family.

How to make pea soup

Many say - how many people, so many opinions. And this is wonderful, because thanks to such a variety, many new recipes for seemingly simple dishes are being created. Cooking options for soups with peas often differ only additional components giving the dish an excellent taste. For example, in Italy they add a little white wine to it. In distant Mongolia - tomatoes and sour cream. Germans love pea soup with bacon or smoked pork. Real gourmets will not refuse to try it in any form. But the main ingredients of the dish are such products:

• carrot;
• salt;
• pepper;
• Bay leaf;
• spices.

If we add to this classic recipe additional products, you get a pretty tasty hot meal.

The highlight of the soup is smoked pork

Some people think that cooking soup with smoked meats is quite simple. But to really get good taste, it must be taken into account that they are different.

To cook soup with smoked meats and peas, you will need the following products:

• smoked pork meat;
• peas;
• 2 onions;
• carrot;
• seasonings.

First, smoked pork must be thoroughly washed and boiled over low heat for an hour or an hour and a half. Peas are poured into the resulting broth, mixed and stewed for another hour. At this time, you can cut the potatoes into slices, grate the carrots, cook the onions. When the time is right, vegetables are added to the soup.

For amplification taste features, you can put a whole onion in a dish. After the soup is cooked, pull it out so that it does not fall apart.

The finished smoked meat is removed from the pan, separated from the bone to cut into small pieces. The meat goes back into the soup.

To prepare the sauce, pour vegetable oil into the pan. Put finely chopped onion in it. When it acquires a golden color, add carrots and blanch until half cooked. Then the sauce is poured into the soup and boiled for at least another 20 minutes.
Served hot with croutons, crackers or brown bread.

You can enhance the smoked smell of the soup with the help of hunting sausages, if you add them a few minutes before cooking.

Soup with smoked ribs

To prepare the dish you will need the following products:

• smoked rack of pork ribs;
• dry split peas;
• green pea;
• potato;
• butter;
• carrot;
• greenery;
• seasonings (salt, pepper, curry).

halves split peas wash and soak well. Cut smoked ribs portioned pieces, put in a container, boil for 10 minutes and this water should be drained. Boil the ribs in new water for about 2 hours, until the meat leaves the bones. After that, pull it out of the pan and cut. Pour the peas into the broth and cook for 50 minutes. Half an hour before the dish is ready, put potatoes and one onion in it.

At this time, prepare the sauce: chopped onions and carrots are sautéed in oil until golden brown. Add spices, green peas, mix and send to a boiling medium. Hold on fire for no more than 5 minutes, season with herbs.

Soup is served with smoked ribs and peas for dinner as a main course.

Pea soup with smoked products in tandem with mushrooms

To prepare fragrant soup you need to take:

• split or whole peas;
• smoked meats (ribs, sausages, bacon);
• dry or fresh mushrooms;
• several potatoes;
• celery;
• vegetable or butter;
• seasonings (salt, pepper).

Pour dried mushrooms boiling water for 15 or 20 minutes. smoked products together with peas, put in a saucepan. Cook over low heat for an hour. Pull the smoked meats out of the soup, carefully remove the meat and cut into small pieces. Together with mushrooms hunting sausages, bacon dip them into the broth. Boil no more than 20 minutes.

Next, cut the potatoes into small pieces and put in the soup. Prepare a sauce of onions, grated carrots, fresh celery, using vegetable or butter. 10 minutes before being ready, send it to a boiling broth.
When serving, decorate the soup with herbs and spices.

Pea soup with chicken

Quite often, housewives cook pea soup with chicken for their household, which includes simple ingredients:

• split peas;
• chicken meat;
• potato;
• carrot;
• 1 large onion;
• seasonings;
• greenery.

Thoroughly washed peas are soaked in water for one hour. Then, together with the chicken, put in a saucepan and cook for 50 minutes.

When the meat and peas boil, foam is sure to appear. It must be removed in time so that the dish acquires a beautiful color.

Peeled potatoes cut into small pieces, rub carrots on a grater and send vegetables to the broth. brew chicken soup with peas for another 30 minutes.

Prepare the sauce. Finely chopped onions and carrots are fried in a pan. Add spices, mix and transfer the finished sauce to the soup. The dish is served with rye bread or crackers.

Classic soup recipe

If for some reason there was no meat in the house, you can cook nutritious soup with peas and potatoes. It will require a set of such products:

• split peas;
• potato;
• carrot;
• several bulbs;
• spices;
• greenery.

It is better to cook peas soaked in advance on a quiet fire for an hour and a half. Add chopped potatoes, onions and carrots to it. While the vegetables are simmering in the pot, prepare the dressing. To do this, fry the onion in vegetable oil until light brown and put the grated carrot there. Mix everything and simmer over low heat for 10 minutes. ready sauce pour into boiling vegetable broth. After 5 minutes, the dish is ready. Served to the table with slices rye bread or crackers.

Original cream soup

For consummate gourmets, there is the opportunity to cook excellent pea soup puree. The composition of the dish includes a number of such products:

• split or crushed peas;
• potato;
• spices;
• greenery.

Pre-soaked peas are boiled until soft. Then potatoes, a whole onion and grated carrots are added there. When all the ingredients are ready, grind them with a blender until smooth. It remains to put salt and spices to taste.
Puree soup is served with finely chopped parsley, crackers or rye bread.

Whichever option we like, pea soup is a real storehouse useful elements for the body. The main thing is to cook and serve it with love. Let's wish each other bon appetit.

Pea soup is one of my favorite first courses. And it doesn’t matter at all what recipe it is prepared for, with or without meat, with smoked meats or regular chicken. To get rich and delicious soup you need to know just a few secrets of its preparation.

The first concerns the main ingredient, that is, the peas themselves. On sale you can find cereals in the form of whole peas, their halves or completely crushed. The cooking time depends on this choice, but it is enough to soak the peas for a couple of hours, and preferably overnight, and this problem is solved. By the way, the cooking time depends on personal preferences. Some like it when the peas float in the soup, others when they are completely mashed.

The second secret concerns the richness of the broth itself. Many recipes suggest skimming the foam that appears after boiling. You should not do this, it is better to carefully drown it in the broth. After all, it is the foam that gives the dish the desired density.

And the last secret says that you need to salt and season pea soup at the very last moment - about 5-10 minutes before the end of cooking. The fact is that while peas, meat or smoked meats are being cooked, the liquid boils away, and salt and other seasonings remain and become more concentrated. And if you salt the soup at the very beginning, then in the end you can get just an inedible dish.

How to cook smoked pea soup - the most delicious recipe

Hearty, smoked pea soup filled with aromas will be a worthy offer for delicious dinner. To prepare it, take:

• 300 g of shelled peas;
• about 1 kg smoked pork knuckle or any other smoked meats;
• 3 liters of cold water;
• 2-3 large potatoes;
• bulb;
• one carrot;
• salt;
• garlic clove;
• some fresh or dried herbs

Cooking:

1. Rinse the peas and fill with water to cover the grits by one or two fingers, leave for a while.
2. Put the rudder in large saucepan and fill it with cold water. Bring to a boil and cook with a slight boil for about an hour.
3. Remove the shank, separate the meat fibers from the bones, cut them into smaller pieces, return the meat to the pan.
4. Drain the slightly swollen peas and transfer them to a pot of simmering broth. Continue cooking for another 30-60 minutes, depending on the initial state of the cereal and the desired result.
5. At this time, peel the potatoes, onions and carrots. Cut potatoes into arbitrary cubes, vegetables into thin strips.
6. Put the prepared vegetables in a boiling soup, add salt and season it to taste, cook at a light boil for another 20-30 minutes.
7. A couple of minutes before the end, add finely chopped greens and a clove of garlic. Serve with crackers or toast.

How to cook pea soup in a slow cooker - a step by step recipe with a photo

To get an hour and a half of free time and cook delicious pea soup at the same time, use the following recipe for its preparation in a slow cooker. Take:

• 3-4 potatoes;
• about ½ st. dry, better crushed peas;
• a little oil for frying vegetables;
• 300–400 g of any smoked products (meat, sausage);
• 1.5 liters of cold water;
• one piece of onion and carrot;
• the taste of salt, spices, herbs.

Cooking:

1. Cut any smoked meats of your choice into random slices.

2. Peel the onion and carrot, chop into thin strips.

3. Pour vegetable oil into the multicooker bowl, set the program to the “Frying” mode and fry the prepared foods for 15–20 minutes.

4. For soup cooked in a slow cooker, it is best to choose crushed peas. Its small pieces do not need pre-soak. The cereal needs to be washed well.

5. Peel the potatoes, wash and cut into cubes.

6. Turn off the slow cooker, add peas, potatoes and water (1.5 l) to the bowl.

7. Set the program to the "Soup" or "Stew" mode.

8. After an hour and a half, the dish will be ready. You just need to add a little greenery to it.

How to cook pea soup with ribs

By themselves smoked ribs go well with beer, but you can make a great first course out of them. For this you will need:

• about 0.5 kg of smoked ribs;
• 300 g smoked brisket;
• a glass with a slide of shelled peas;
• 0.7 kg of potatoes;
• a couple of small onions;
• large carrots;
• salt, pepper and other spices to taste;
• 3-4 laurels;
• some oil for frying.

Cooking:

1. Cover the peas with water and set aside.
2. Place the ribs in a spacious saucepan, pour in about 3 liters of water, boil, remove the foam and cook on minimum gas for about 40–60 minutes.
3. Remove the ribs, cool slightly and remove the meat from them. Cut into pieces and return to the pot. Drain from peas excess water and send it to the meat.
4. After 30-40 minutes, add potatoes cut into slices or cubes and bay leaves.
5. At this time, cut the onion and carrot into arbitrary strips, brisket into cubes. Preheat the pan, quickly fry the brisket (without fat) on it and transfer it to the boiling soup.
6. Add a little oil to the remaining fat in the pan and sauté the vegetables until golden brown. Send them to the pan as well.
7. Continue cooking until fully prepared potatoes. As soon as it is ready, turn off the stove and let the soup rest for 15-20 minutes. Don't forget to remove the bay leaf from the dish later.

How to cook pea soup with meat

Noble pea soup is obtained with regular meat. And although he does not have piquant aroma, according to its food and energy value breaks all records. Prepare a set of products:

• 500-700 g of meat with a small bone;
• 200 g of peas;
• 3-4 liters of water;
• 4–5 pcs. medium-sized potatoes;
• 1 PC. carrots;
• a couple of small onions;
• 2–3 tbsp vegetable oils;
• salt, pepper to taste.

Cooking:

1. Pour water into a saucepan, bring it to a boil.
2. Wash the meat with the bone and put it in a boiling liquid, as soon as it boils again, collect the foam formed on the surface. Turn the heat down and simmer for about half an hour.
3. Take the same time for short-term soaking of peas. After 20–25 minutes, drain the water, rinse the peas thoroughly and send to the meat.
4. After another 20-30 minutes, peel the potatoes, cut the tubers into cubes and put them in a saucepan.
5. While the soup is simmering, prepare the stir-fry. Peel the carrots and onions, chop and grate. Heat the oil in a frying pan and fry the vegetables in it for 7-10 minutes.
6. Add spices and salt to taste, let the dish cook for another 10-15 minutes.
7. Turn off the heat and let the soup brew for 5-10 minutes, then call everyone to the table.

How to cook soup with peas and chicken

If there was no smoked meat at hand, it does not matter. You can cook no less delicious pea soup with ordinary chicken. It is only important to know a few secrets. Take:

• 1.5 st. split peas;
• about 300 g chicken meat possible with bones;
• 3-4 medium sized potatoes;
• a piece of carrot and onion;
• 0.5 tsp turmeric;
• salt, black pepper, bay leaf and other seasonings to taste.

Cooking:

1. Rinse the peas with running water and soak for an hour and a half.
2. Chicken meat cooks very quickly, so you can cook it with peas. To do this, lower a portion of chicken and slightly swollen peas into a saucepan (do not forget to drain the water from it). As soon as the broth boils, turn on the gas and leave to cook for an hour.
3. Peel the potatoes, cut as you like: slices or cubes. Chop the peeled onion into half rings, grate the carrots.
4. On a small amount vegetable oil, fry the onion and carrot until golden brown. Send after the potatoes in a bubbling soup.
5. Add spices, salt, turmeric, lavrushka and cook until potatoes and peas are fully cooked. Serve with fresh herbs and croutons.

How to cook pea soup with pork

When it's cold outside, it's so nice to warm up with a plate of rich pea soup and pork ribs will help with this. Take:

• about 0.5 kg of pork ribs;
• 1 st. dried peas;
• 3 large potato tubers;
• a couple of small carrots;
• a large torch;
• taste salt;
• for frying vegetables about 1 tbsp. vegetable oil.

Cooking:

1. Rinse the peas in running water and pour so that it covers the cereal. Leave for an hour or two to swell.
2. Rinse pork ribs, cut into individual bones. Put in a saucepan, pour in a couple of liters of cold water. Put on a strong fire, and after boiling, screw it to a minimum. Cook with light bubbling for about an hour and a half.
3. Drain any water that has not been absorbed from the soaked peas and transfer it to the boiling ribs. Boil for another 30 minutes.
4. Grate the peeled carrot coarse grater, cut the onion into thin strips. Fry in hot oil until golden brown.
5. Potatoes, previously peeled and washed, cut into cubes and put together with the frying soup.
6. Drain the ribs from it, separate the meat fibers and return them to the pan. Salt the soup to taste and add seasonings if desired.
7. After another 10-15 minutes, turn off the heat.

Lean Pea Soup - Meatless Recipe

During fasting, on a diet and in other circumstances, you can cook pea soup without meat at all. And to make it just as appetizing and rich, use next recipe. Take:

• 0.3 kg of round peas;
• one small carrot;
• 4–5 potatoes;
• a couple of medium bulbs;
• two garlic cloves;
• ½ st. flour;
• salt;
• a few peas of allspice;
• a couple of bay leaves.

Cooking:

1. Pour the peas with water and leave for 10-12 hours. After that, wash it well, put it in a saucepan and fill it with water (3 l). Add peppercorns, bay leaf.
2. Bring to a boil, turn off the gas and simmer for 20-30 minutes.
3. Cut potato tubers suitable pieces and throw them into the pot.
4. At this time, calcine the pan, sprinkle flour on it and lightly fry, stirring constantly. Once it turns golden, add the broth little by little and stir constantly to break up any lumps. The resulting mass, resembling thick sour cream, spoon into the soup, move it.
5. Cut carrots and onions as you wish and sauté in vegetable oil, then transfer to soup, salt, throw in chopped garlic.
6. Cook it for another 15-20 minutes. Serve with herbs, sour cream and toast.

Pea soup from a briquette - cook it right

If there is absolutely no time, then pea soup can be cooked from a briquette. The main thing is to do it right. For this you will need:

• 1 bar of soup;
• 4-5 medium potatoes;
• carrot and torch;
• a couple of laurels;
• quite a bit of salt;
• 100 g of any smoked sausage.

Cooking:

1. Pour the amount of water indicated on the package into the pan. Turn on the gas and boil it.
2. Peel the potato tubers, cut them randomly and send them to the pan.
3. Chop onions and carrots, fry in vegetable oil. Cut the sausage into strips and throw them into the pan with the vegetables, then simmer for a few minutes on low gas.
4. Mash the briquette almost into crumbs, pour it into the pan, stirring well. Add the sausage casserole to it.
5. Let it simmer for 10-15 minutes. Now taste it, add some salt if needed. All store briquettes necessarily contain salt, so it is very important not to oversalt the dish.
6. After another 5-10 minutes, the soup is ready.

pea soup recipe

And finally, original recipe pea soup-puree, which delights with its creamy taste and delicate texture. Take:

• 1 st. dried peas;
• 3-4 potatoes;
• one onion and one carrot;
• one clove of garlic;
• 200 ml cream (15%);
• a small piece (25–50 g) of butter;
• salt;
• a pinch of red paprika and black pepper.

Cooking:

1. Soak the peas overnight.
2. Transfer it to a saucepan, add 2 liters of water, after boiling, reduce the heat and cook for about half an hour.
3. Peel, wash and chop all vegetables, including potatoes and garlic. Add to soup and cook until fully cooked.
4. Remove from heat, add warm cream and butter. Beat with a blender or mixer.
5. Put on medium fire, bring to a boil and remove immediately. Add a serving of dry or fresh herbs and serve.