How to cook pea soup: the most delicious recipes. Secrets of making excellent soup with peas

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 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 cook this dish with tomato juice, and the Indians cook dal - pea soup in coconut milk with spices fried in oil. Peas, containing vegetable protein, amino acids, vitamins, minerals and trace elements, are indispensable in the 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, cover them with boiling water, boil for 15 minutes and add half a glass of cold water to the pan. 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.

A very tasty soup is obtained from canned peas, which are 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 the classic and most popular in different cuisines of the world, besides, smoked meats give the dish a special piquancy and spicy aroma.

From fresh meat, pork or beef ribs, shank, brisket, a strong meat broth is boiled, the meat is separated from the bones, cut into pieces and added to the pan along with 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 taste 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 white bread crumbs, fresh herbs, mustard, sour cream and cream. This delicious dish is 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 delight the whole family and cheer you up, because delicious food is a good antidepressant.

The author of the first book of recipes Apicius, back in the days of the Ancient World, included 9 recipes for pea dishes in it. Among them was pea soup. In Russia, he "came to the court" only in the 17th century, he was present both on the table of royal persons and on the menu of commoners. Today, without it, one cannot imagine either a simple cafe or an expensive restaurant. Most often, pea soup is cooked with the addition of smoked meats, although more than a hundred different recipes can be listed. The calorie content of soup is 60-70 calories per 100 grams. The pea itself is a fairly high-calorie product (200-300 k / cal per 100 grams), only soy is higher than it in this regard. To make the peas boil faster, they are pre-soaked. But some types can not be soaked, for example, split peas are perfectly boiled soft during the cooking process itself. Crackers or croutons are prepared for the soup.

Pea soup - food preparation

Everyone knows perfectly well what this plant looks like - pods with 5-7 peas grow and ripen on curly shoots with curled tendrils. There are many varieties of peas, but all of them can be divided into 3 types - brain (sweet) varieties, sugar (manzhtu, translated from French as “eat whole”), and shelling. For the production of the well-known green peas for Olivier and other salads, sugar and brain varieties are used, they are harvested green and juicy. Ripe shelled peas are dried and used for cereals, soups and other dishes. It is better to pour it for soaking or cooking with cold water. But it is not recommended to pour cold water into the already boiling soup - only boiling water, otherwise the peas will not boil. If you like puree soup, you need to knead it hot. Cooking time for peas varies from 15 minutes for green varieties to 1.5 hours for round, well-dried varieties. It depends on the soaking time, but also on your own preferences - someone likes whole peas, and someone prefers well-boiled mashed potatoes.

Pea soup - the best recipes

Recipe 1: Pea Soup with Smoked Ribs

A classic version of pea soup. Smoked ribs are sold in supermarkets ready-made, so they need to be cooked for a short time, only 30 minutes.

Ingredients: dry peas (500 grams), onions, carrots, potatoes (several pieces), bacon, peppers, smoked pork ribs (500 grams), garlic, salt, greens - dill or parsley.

Cooking method

Pour peas for 3-4 hours with cold water. Cook smoked ribs for 1-1.5 hours, until the meat separates from the bones. We clean the onions, potatoes and carrots, cut them in the same way as for any soup - potatoes in large cubes, carrots and onions in small cubes. We spread the peas to the bones and cook for 30 minutes. Add potatoes and cook for another 20 minutes. Heat the vegetable oil in a frying pan and fry the onions and carrots. Add to the pan and cook for another 10 minutes, salt and pepper. Add finely chopped bacon and herbs to the soup, heat for another 2 minutes. Infuse for 30 minutes and serve with mustard, cut into pieces of meat.

Recipe 2: Pea Soup with Sausages

This wonderful recipe differs from other soups by adding a small amount of milk. First, boil the peas, and then add the other ingredients. You will get a tender and pleasant soup. Children especially like it.

Ingredients: milk (1/2 l), potatoes (500 grams), flour (2 tablespoons), garlic, salt, pepper, frying fat (30 gr.), spices to taste, sausages 2 pieces.

Cooking method

If you are planning a pea soup, soak the peas in cold water the night before. The next day, drain the water and put the peas to boil. Separately, boil potatoes in water, prepare sautéing from fat and flour. We rub the peas and potatoes through a sieve, mix, salt and add spices, milk and sausages cut into circles. We cook a little more. Ready! Serve with finely chopped greens. Do not forget also about traditional crackers, for example, they can be cooked in the microwave in 1 minute.

Recipe 3: Pea soup with green pods

Green peas can also be used to make a delicious soup. Directly in the pods, it is boiled for a very short time. The main time costs are the preparation of beef bone broth.

Ingredients: beef bones (1 kg), white pepper, herbs, salt, canned green peas, cream (10%, 250 m.), egg yolk, parsley, cheese with garlic (100 grams).

Cooking method

We wash the bones and lower them into boiling water. Blanch for three minutes, take them out and rinse the pan. Pour the bones with salted water and put them to boil, periodically removing the foam. We clean the greens and cut them coarsely. Add peppercorns and cook everything in an open bowl for 1 hour. We filter the broth and boil again so that half of the liquid remains. Boil the peas for 15 minutes in salted water. Half of the peas are used for mashing. We spread the puree in the soup and add the cream whipped with the yolk. Continue heating until boiling. We season the finished soup with herbs, put a spoonful of cheese cream in each plate.

Recipe 4: Pea Soup with Meat Broth and Servelat

Let's take a ready-made pork broth, cooked on a sugar bone. Strain it. The soup will have a very refined taste due to real serveral. The rest of the ingredients are everything as usual, peas, carrots, onions.

Ingredients: peas (1 cup), pork meat broth (2 liters), potatoes (2-3 pcs.), smoked sausage (50-100 grams), onion (1 medium-sized pc.), carrot, salt, pepper, bay sheet.

Cooking method

Soak a glass of peas in advance in water for at least 2 hours. Add swollen peas to the boiling broth, leave on fire for 20 minutes. Meanwhile, sauté finely chopped onions and carrots in vegetable oil. Add cubed potatoes, sauté to the broth, and cook for about 10-15 minutes. Salt, pepper, add bay leaf and remove from heat. Let it brew for 20-30 minutes. Eat for health!

Recipe 5: Pea Soup with Meatballs

If you want to cook pea soup very quickly, soak the peas in advance and stock up on a small amount of minced meat. It will turn out just a wonderful soup, with meatballs melting in your mouth.

Ingredients: onion (2 pcs.), potatoes (5 medium pcs.), carrots, peas (200 grams), minced meat (pork-beef, 300-400 grams.

Cooking method:

Pour pre-soaked and swollen peas with clean cold water and put on fire. While it is cooking, saute the onions and carrots in oil (first fry the onions, then add the carrots). We lower the potatoes cut into cubes into the soup, after 10 minutes add the meatballs (add a little onion to the minced meat, salt, pepper and form meat balls). Then come carrots and onions. Close the lid, turn off the gas and let it brew.

Recipe 6: Pea soup in a slow cooker

Ingredients: 500 grams of pork on the bone, potatoes (3-4 pcs) peas (halves, 1 cup), carrots, onions, herbs, vegetable oil.

Cooking method

In a slow cooker, a quick method is chosen, which involves laying all the ingredients together. First, on the “baking” mode, fry the onions and carrots, then take everything out and put the meat in a saucepan. Pour water into ¾ of the container, spread the peas, potatoes, carrots and onions. If you prefer to usually drain the first broth from the meat, first bring the contents to a boil in the "steaming" mode, and then change the mode. We cook on the "extinguishing" mode for 2 hours. If you just need to leave the house, you can simply put all the ingredients in a saucepan and turn on the “stew” mode for 2.5 hours, the soup in the slow cooker will also turn out delicious.

Peas are a healthy food product that contains a lot of useful substances in its composition. However, many people know that it can cause bloating. Nutritionists recommend adding a lot of finely chopped dill to each plate - it helps to avoid unpleasant phenomena in the intestines. Rinse the peas as thoroughly as possible, this also reduces the chance of gas formation. After pea dishes, do not immediately drink cold water, and in case of acute nephritis, impaired blood circulation or cholecystitis, exclude it from the diet for a while.

In the past few decades, peas have become very popular among the inhabitants of our planet. This is not surprising, because the legume plant has a lot of useful vitamins. By the amount of protein contained in the composition of peas, it is identical to meat. Peas are an indispensable food item for vegetarians and fasting people. In addition to protein, peas contain a large amount of potassium, iron and phosphorus. Cooks prepare all kinds of dishes from peas. Pea soup is the most popular. There are a lot of first course recipes. Today we will talk about the most common recipes for making this delicious and very healthy soup.

A delicious pea soup is prepared according to a recipe where you simply cannot do without the addition of smoked meats. The dish is filled with a pleasant aroma of smoke. It awakens the appetite and makes the meal special. The advantage of this soup is its simple cooking process. Even a novice hostess can cook the first dish. In order for the soup to turn out delicious, you need to prepare the ingredients according to the list and two and a half hours of free time.

Soup ingredients:

• Half a kilogram of smoked pork ribs. Can be replaced with 300 grams of brisket;
• 250 gr. peas;
• 500 gr. potatoes;
• Onion - 1 piece;
• Carrots - 1 piece of medium size;
• 2 pcs. bay leaf;
• Three cloves of garlic;
• Several sprigs of parsley;
• Vegetable oil;
• Salt to taste.

The most important component of pea soup is, of course, peas. Before you start working with the product, you need to read the instructions on the pack. Each manufacturer uses its own processing methods for peas. Most often, peas need to be soaked for two hours in cold water. Only then do we start preparing it.
An important point in the process of making pea soup is that the water in which the peas were soaked does not need to be drained. We put the product on medium heat and cook for half an hour. Don't forget to salt the water. Make sure that no foam accumulates on the surface of the water. As soon as you notice its appearance, immediately collect with a spoon or slotted spoon.

While the peas are cooking, we begin to prepare the broth. It all depends on your preferences. Soup can be prepared both on the basis of meat broth and on ordinary purified water. In any case, pea soup, regardless of the recipe according to which it is prepared, will turn out to be fragrant and rich. We will consider the option with broth. So, pour three liters of water into the pan, put on fire and bring to a boil. Add bay leaf. Ribs or fillets are cut into small pieces and sent to the pan. We boil the ribs for one and a half hours, while it is enough to spend no more than an hour on cooking smoked fillets. When ready, the ribs are separated from the meat and removed from the broth.

Next, we move on to frying. Thoroughly wash the carrots with onions, cut the vegetables into small cubes. We send it to a frying pan preheated and greased with sunflower oil. Fry vegetables until golden brown. The gas station is ready. Next, peel the potatoes and cut into small cubes. We send all the ingredients, including potatoes, frying and peas, to the prepared broth. Cook pea soup according to our recipe for 25 minutes. The main thing is that the potatoes are cooked. Five minutes before removing the pan from the stove, squeeze a few garlic cloves into the soup.

At the end, add chopped greens, remove the soup from the burner and cover with a lid. Within one hour, the cooked first course should be infused. Then pour the soup into serving bowls. It is most delicious to use this work of culinary art with the addition of dried crackers. However, keep in mind that the calorie content of the soup becomes an order of magnitude higher.

Pea soup with mushrooms

As a rule, all pea soup recipes consist of meat or smoked meats. However, now we will demonstrate an equally delicious pea soup, which is prepared using mushrooms. It's unusual, but very tasty. Ingredients:

• 500 grams of mushrooms. Fresh champignons are best;
• 250 gr. peas;
• One carrot;
• One bow;
• Celery stalk - 1 pc.;
• 2 liters of purified water or meat broth;
• Sunflower oil for frying - 30 ml;
• Salt, pepper to taste;
• 2 leaves of lavrushka.

Pea soup with mushrooms is very low in calories. It is ideal for those who are on a diet or watching their figure.

The cooking process begins with soaking the peas. It is better to soak it all night. If there is no time, then at least a couple of hours. Next, pour water into the pan and add peas with bay leaf. Salt to taste and cook for 30 minutes. Rinse the mushrooms thoroughly and dry them on a paper towel. Next, cut them into small pieces, you can cubes. Wash carrots and onions under running water. Onion mode in small cubes, rub the carrots on a coarse grater. Celery, also, chop like onions or mushrooms.

Pour sunflower oil into the pan and put the mushrooms first. After 10 minutes, you can add onions with celery, after carrots. Fry all vegetables until golden brown. If the peas have spent about half an hour on the stove, you can add the contents of the pan to it. First, take out the bay leaf. The soup should spend on the stove for about 20 more minutes. At the very end, the dish can be peppered and finely chopped greens can be added.

Secrets of making delicious pea soup

Pea soup according to various recipes will have a different taste and aroma. However, there are some general secrets that will help you prepare a great dish, regardless of the recipe. In addition to the beneficial properties of peas, a serving of soup does not exceed 350 kcal. And this is the maximum figure.

• Before preparing the soup, the peas must be soaked for a while. Better to do it all night. However, if there is not enough time, it will be enough to soak the product for at least two hours. This will allow in the future to quickly cook peas and significantly improve its taste.
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• Peas should be cooked at a low temperature to avoid sticking to the bottom of the pan. If you need to achieve complete boiling of the product, add half a teaspoon of baking soda to the water during the cooking process.
• After cooking, you need to let the soup brew. So all the ingredients are saturated with common flavors.
• To make the soup rich and satisfying, it is recommended to cook it on meat broth. Smoked meats can be replaced with ready-made sausages or ham. When they are present in a soup recipe, they must be added at the same time as frying. So meat products will not lose their appearance and taste. If you want to achieve maximum thickness of the soup, you can add potatoes. The vegetable should be cut into small cubes.
• An important point in the process of preparing soft and tasty peas is the correct addition of salt. This component should be poured into the pan only after the bean product is completely boiled. Otherwise, the peas will turn out tough and tasteless.
• If it is necessary to add water during the cooking process, this should be done in a special way. Never add cold water. It is recommended to add only boiling water to the pan.
• There is an opinion that all legumes, including peas, cause flatulence. It really is. However, if you pre-soak the peas, then you don’t have to worry about this problem.

I would like to say that pea soup is an incredibly healthy and tasty dish. It is recommended to use a legume product (peas) for absolutely all people, from young children to the elderly. Pea soup prepared according to our recipes will be an excellent addition to your daily diet.

Almost everyone likes this soup, many cook it almost every day, but in different versions. It is very rich in flavor and aroma. The basis of this dish is peas. When cooking, it can be completely boiled into porridge or keep it whole.

Pea soup can be both lean and high-calorie. It depends on what ingredients you choose.

Below is a selection of recipes for such an amazing dish, so watch, cook and try.

Lean pea soup

Ingredients for 4 servings:

• Peas 130 g
• Water 1 l
• Potato 2 pcs
• Carrot 1 pc
• Onion 1/2 pcs
• Garlic 1 tooth
• Bay leaf 1/2 pcs
• Greenery

Cooking:

1. Rinse the peas well in cold water. Then pour it again so that it is completely hidden in the liquid. Leave to swell for 2-3 hours.

2. Pour the enlarged cereal into a saucepan, pour clean water and put on the stove, bring to a boil.

3. Cut the peeled raw potatoes into medium cubes and drop into boiling water with peas.

4. Grate the carrots and also lower them into the pan. Do the same with chopped, small cubes, onions.

5. 5 minutes before readiness, put chopped fresh and dried herbs, bay leaf and salt to taste.

For a richer taste, crushed garlic can be added.

6. When the potatoes and peas are soft, the soup is ready.

This dish can be classified as lean soups. Since it is completely fat-free and perfect for fasting.

Enjoy your meal!

German Pea Soup

In Germany, this soup is mashed and called Burger soup. But in this recipe, we will not make it puree, as it is already very tasty, rich and nutritious.

Ingredients:

• Peas (dry) - 300 g
• Water - 1.9 l
• Onion, white - 40 g
• Carrots - 40 g
• Bacon - 150 g

1. Rinse the peas well. Then take cold water into the pan, put it on the stove and pour in all the cereals. Bring the contents to a boil and cook until the cereal is half cooked.

When boiling water with peas, a white foam will form. It does not need to be removed, since this is the protein from the cereal. It is very useful for the body and can be saved.

2. Cut the peeled and clean onion into medium cubes.

3. Cubes, medium size, cut carrots.

4. Take a good and fresh bacon and cut it into small strips.

5. Pour a little oil into the pan and heat. Fry onions and carrots in it until golden brown. Vegetables should be almost ready.

6. Pour a little liquid into the pan with peas. Stir and bring to a boil again.

Add as much water as you want to end up with soup. Remember that by adding the remaining components, the volume will increase noticeably!

7. Add chopped bacon to the fried vegetables, mix and fry.

8. Add a few tablespoons of pea broth to the roast, mix and continue to simmer for about 3-5 more minutes.

9. When the peas have reached readiness, add the roast to it in the pan and mix everything.

10. Salt to taste and bring to a boil.

The soup is ready, serve in portions. In addition, you can put crackers or sour cream on a plate.

Bon appetit and have a nice day!

Pea soup with pork ribs

Ingredients:

Ingredients for a volume of 2 liters:

• Peas - 180 g
• Pork ribs - 400 g
• Carrots - 1 pc.
• Onion - 1 pc.
• Potatoes - 3 pcs
• Salt - to taste
• Pepper - to taste
• Bay leaf - 2 pcs
• Vegetable oil - for frying

Cooking:

1. Sort the peas and rinse very well in cold running water. Pour it into a saucepan and pour cool water so that its level above the cereal is about 2-3 cm.

2. Put the pot on the fire and cook after boiling for about 10-15 minutes.

Peas in this recipe are cooked in three stages, that is, liquid will be added periodically.

3. While the cereal is cooking, cut the white onion into small cubes.

4. Grate bright and juicy carrots on a coarse grater.

5. Pour a little oil into the pan and put onions and carrots. Fry the vegetables over medium heat until cooked and a beautiful golden tint appears.

6. During cooking, the peas have increased in volume well and some water has evaporated

7. In order to continue cooking, add more water so that it covers the peas from above by 3 cm. Continue cooking for another 10 minutes. At the same time, do not forget to stir it, but not very often.

8. After 10 minutes, put the ribs, cut into small pieces, into the pan.

9. Wash potatoes, peel and cut into medium-sized cubes. Drop it into the bulk.

10. Add all the spices to taste to the soup, mix and cook until fully cooked, about another 10-15 minutes after boiling.

When ready, serve the soup in portions in combination with croutons, breadcrumbs or sour cream. As you like.

Bon appetit!

Soup with peas in a slow cooker

Pea soup prepared according to this recipe in a slow cooker will simply amaze you with its wonderful taste. The soup turns out very satisfying and looks quite appetizing.

Ingredients:

• Potato - 500 g
• Small carrots - 2 pcs
• Large onion - 1 pc.
• Smoked ribs - 500 g
• Split peas - 160 g
• Sweet peas - 5 pcs
• Vegetable oil for frying
• Salt and herbs - to taste

Cooking:

In order for the peas to cook faster, they must first be soaked in cold water for several hours.

1. Peel the onion, rinse, cut into small cubes.

2. Peel the carrots, wash in water, grate on a coarse grater.

3. Peel potatoes, rinse, cut into strips.

4. From smoked ribs, if possible, cut the meat and chop it.

5. Pour a little vegetable oil into the multicooker mold. Turn on the "frying" mode, set the time to "7 minutes". Put the prepared onions and carrots into the hot vegetable oil.

6. Immediately place the minced meat from the bones here. Mix everything. Fry for 7 minutes in the set mode.

7. After seven minutes, when vegetables and meat are thoroughly fried, turn off the “frying” mode.

8. Rinse the swollen peas under running water and pour it into the multicooker bowl.

9. Then add chopped potatoes, salt, put a little sweet peas.

10. Put the cut bones, pour everything with boiling water (about 2 liters). Cover the slow cooker, then select the "soup" mode on it, the type of product "meat", the cooking time "1 hour".

An hour later, the dish is ready. It remains to decorate with herbs and you can serve. Bon appetit!

Soup with smoked sausage

This dish is perfect for a hearty lunch or dinner. It requires a minimum of ingredients to prepare, and the taste is simply amazing.

Ingredients:

• Potato - 1 kg
• Peas - 500 g
• Onion - 200 g
• Carrots - 250 g
• Smoked sausage - 300 g
• Water - 3.5 l
• Salt, ground black pepper - to taste
• Bay leaf - 2 pcs
• Dill - 1 bunch
• Sunflower oil - 50 g

Cooking:

Soak the peas overnight in cold water to speed up the cooking process.

1. In a saucepan, pour swollen peas with cold water and put on fire. Cook until it becomes soft. When cooking cereals, remove the resulting foam from the water.

2. While split peas are cooking, prepare the rest of the ingredients needed for the soup. Wash the potatoes, remove the peel from it, cut into cubes of the size you want.

3. Cut the sausage into medium-sized cubes

4. Prepare vegetables for frying: peel the onion, chop, peel the carrots, rub on a coarse grater. Fry the prepared vegetables for 5-7 minutes in a frying pan with the addition of a small amount of sunflower oil.

5. When the peas are cooked, boiled, add the previously prepared potatoes to it. Cook until potatoes are ready.

6. Then add the fried vegetables, that is, onions with carrots, mix.

7. Put chopped smoked sausage into the soup. Salt, pepper, put bay leaf. Bring to a boil, cook over low heat for about 10 minutes.

Chop the dill, add it to the soup. Boil for another minute and remove from heat. Pea soup with smoked sausage is cooked. It is very tasty to eat this dish with white bread crumbs. Eat with gusto!

Video - recipe for pea soup with meat

Recipe Description:

• Meat on the bone - 600 g,
• Onion - 3 pcs.,
• Garlic - 3 cloves
  Dry peas - 2 cups,
• Tomato - 1 pc.,
• Chili pepper - 1 pc.
• Ground coriander and turmeric - 1 teaspoon each,
• Potato - 3 pcs.
• Salt, pepper, herbs.

1. Soak peas in advance for several hours.
2. Pour a little vegetable oil into the pan and fry the meat on the bone over high heat until golden brown on each side.
3. Add chopped onion and garlic to the pan. Reduce fire.
4. When the onion becomes transparent, add the peas and simmer over low heat, stirring occasionally.
5. Add chopped chili, tomatoes, coriander and turmeric.
6. Pepper and pour boiled water (2-2.5 l), bring to a boil and cook over low heat for about 2 hours.
7. When the peas are boiled, add the potatoes.
8. Cook until the potatoes are ready. Add greens, salt.

Video - recipe for pea soup - pickle

I hope that in your home this dish will become significant and traditional. It can be prepared for the holidays and on everyday days. I wish you success and good mood.

Pea soup is one of the main soups of Russian cuisine, just like or. In earlier times, it was mostly boiled lean. Now all sorts of meat products, you can add whatever you like. Few people don't like this soup. 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 or smoked sausage in it. Let's cook it according to several different recipes.

How to cook pea soup - recipes with photos step by step

The most delicious pea soup is obtained with smoked meats, whether it be ribs or sausage. Here we will cook with them. And, of course, soup. Now you can’t go anywhere without it, and it’s delicious, see for yourself.

Menu:

Ingredients:

• Dry peas - 1 cup
• Onion - 1 medium head
• Medium carrot - 1 pc.
• Garlic - 1 clove
• Any smoked meats - 200 g.

Cooking:

1. Sort the peas, you can rinse and pour cold water overnight at room temperature.

2. In the morning we wash the peas and pour one and a half liters of cold water. We put the peas on the fire, bring to a boil. Until we salt.

3. Do not forget to remove the foam at the beginning of the boil. We remove the foam, close the lid and, with a slow boil, cook the peas until soft. Cooking time depends on the type of peas, but on average it is 1 hour.

4. Cut the onion into small cubes, cut the carrots into strips or rub them on a grater. Finely chop the garlic, you can first crush it with the flat side of the knife. We cut the smoked meats into pieces convenient for you.

5. Cut off a few pieces of fat from smoked meats and melt it in a pan. Try to cut the fat into thin slices so that it does not feel separate later, but almost all of it melts. Instead of fat, you can pour a little vegetable oil.

6. The fat has melted a little, put the chopped smoked meats to it. Choose the degree of frying yourself. You can fry strongly, until crispy, you can lightly fry, you can fry so that the fat is slightly rendered, in general, see for yourself. In each version, it will be a new taste.

7. Add the onion and fry it for a couple of minutes until transparent.

8. We send carrots to smoked meats and onions. We will fry until the carrots and onions are slightly fried.

9. At the end, add a clove of chopped garlic. By the way, vegetables can be fried separately from smoked meats. You will also get a different taste.

10. The roast is ready, the peas are boiled. By the way, if your peas stubbornly do not want to boil soft, it also happens, add a quarter teaspoon of soda when cooking it and everything will be in order. We put the roast in the soup.

11. Salt the soup and cook for about 20-25 minutes.

12. Five minutes before the end of cooking, add a couple of bay leaves and let it cook for another 5 minutes.

Our soup is ready. Serve with croutons or breadcrumbs and herbs.

Bon appetit!

Ingredients:

• Carrots - 2 pcs.
• Onion - 1 pc.
• Potato - 5 medium potatoes
• Peas - 300 g.
• Ribs - 500 g.
• Pepper
• Bay leaf
• Greenery

Cooking:

1. Rinse and soak the peas. The water should be 5 centimeters higher than the peas. We put it overnight at room temperature. If you don't have time, set it for a couple of hours. If even less time, set for 15 minutes, and when cooking, add a quarter or half a spoon of soda. Depending on the amount of water and peas.

2. Drain the settled water from the peas and rinse with cold water so that the starch from the peas does not leave.

3. Of course, you already rinsed it before soaking it, but rinsing it a second time won't hurt. This will remove any remaining foreign particles. Let the peas drain. Look how beautiful, clean, large and soft peas have become.

4. We take a 5-liter pan, pour about 3.5-4 liters of water and pour peas into it. Close the lid and put on the fire so that it starts to cook. Bring to a boil and reduce the heat to below medium, just enough for the peas to simmer.

5. Cut the potatoes into medium-sized pieces and fill with cold water so that it does not turn black and set aside for now.

6. Cut the onion in half, then cut each half into 2 parts. Cut into thin slices.

7. We also cut the carrots in half, then into two more parts and cut them into quarter rings like onions. You can grate the carrots or cut into rings. How do you like.

8. Pour a little vegetable oil into the pan, wait until it heats up and send only the onion there so far, as if kneading it in your hand so that it separates. The onion shouldn't be too golden. It should be soft and that's it. But if you like fried onions, then to your health.

9. Top the onion with freshly ground black pepper or a mixture of peppers. When frying, this will give the onion a refined aroma and taste. Sprinkle with pepper when the onion just starts to fry.

10. When the onion becomes soft, add the carrots. We mix everything. You can reduce the fire and stir fry for a few minutes. Your carrots will remain a little hard, that's okay.

11. We cooked smoked ribs for the soup.

12. Where the rib passes, we cut off according to its thickness, and between the ribs, where the meat is, we cut off a not quite thin plate and cut it along. Again, you can cut however you like, but don't cut too thick.

13. On top of the carrots, put the ribs in the pan. They need to be fried with carrots so that they grab on both sides, so that the fat, which began to evaporate on the ribs, languishes.

14. When the ribs are lightly fried on one side, you need to turn them over. You can turn only one ribs, or you can mix all the contents at once. The ribs are ready on both sides, you can turn off the fire and set the ribs aside for now.

15. When the peas boil, be sure to remove the foam. And in general, during the entire preparation of the soup, the foam must be constantly removed, as it forms, so that the soup is light.

16. When the peas are cooked, you can try, usually 25-40 minutes is enough, add potatoes to it. Now you need to salt, throw in a few peas of black pepper, a couple of leaves of parsley.

17. Now we will make croutons. A loaf, maybe yesterday, cut into thin slices, and then cut them into squares. We lay parchment paper on a baking sheet, pour out the sliced ​​\u200b\u200bpieces of bread and put in the oven to dry until a beautiful color.

18. Cut the greens.

19. When the potatoes are completely cooked, put our fried ribs in the soup. Boil for another 10 minutes so that the carrots in the frying are completely cooked.

20. Our soup is ready. This soup is served with crackers. They are served directly on the plate, but at home everyone can pour themselves.

21. Sprinkle with herbs, well, now it's completely ready and decorated. Beauty.

Bon appetit!

Ingredients:

For a 3.5L pot. you will need:

• Dry peas - 400g.
• Potatoes - 3 pcs. small potatoes
• Onions - 2 small onions
• Carrots - 1 medium
• Parsley - 40-50 g.
• Dill - 40-50 g.
• Garlic - 1/2 head
• Salt, vegetable oil, bay leaf, hot red pepper.
• From spices: dry purple basil leaves, savory (you can replace with thyme, marjoram).

Cooking:

1. Wash the peas several times with 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.

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

3. We rub the carrots on a grater, but if you like, you can also cut with a knife, or cubes, or circles.

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

5. Foam has already begun to appear in our pan. It 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.

6. We are waiting for the peas to cook. It is difficult to say the exact time, 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.

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

8. 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.

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.

10. 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.

11. Squeeze all the garlic into a separate cup, grind the dry basil leaves with your hands into 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.

12. Reduce the heat, try 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.

The soup is ready.

Pour into bowls, garnish with some herbs and serve.

Lean but delicious!

Bon appetit!

I would like to hear your opinion about soups. Share, write comments. I will be grateful.

Ingredients:

Cooking:

1. Wash green peas thoroughly and pour cold water for two hours. It is best to soak the peas overnight. Place the cooked peas in a saucepan and cover with cold water. We send to the fire.

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

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

4. In the meantime, the peas have boiled. Remove the foam and cook for 30-50 minutes to boil the peas.

5. While the peas are cooking, we are preparing the frying. Pour sunflower oil into a frying pan, heat it up, spread finely chopped onions and grated carrots. Stir and saute until vegetables are soft, 5-7 minutes.

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

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

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

Pea soup with smoked meats is ready.

Bon appetit!

1. Video - Pea soup with meat