Delicious pea soup. Classic recipe for delicious pea soup

You can please yourself and loved ones by preparing a delicious pea soup. Perhaps someone does not know, but pea soup contains a large number of B vitamins, minerals, potassium, magnesium and phosphorus. The highlight of the soup will be smoked ribs: they will give unforgettable aroma. To cope with the preparation, it is enough to follow our recipe. “I love to cook” shares on its website a wonderful, fragrant and very tasty soup: and even though there are a lot of variations of this wonderful dish, I’m sure that our recipe will suit your taste.

Ingredients:

peas - 1.5 cups;
smoked ribs - 1 kilogram;
potatoes - 2 pieces;
carrots - 1 piece;
celery - 50 grams;
onion - 1 piece;
garlic clove - 2-3 pieces;
olive oil- 2 tablespoons;
salt, dill, Bay leaf, croutons, marjoram, you can use other spices to your taste.

Very tasty pea soup. Step by step recipe

Let's start with peas. First you need to sort it out and make sure that there are no stones or any other kind of debris in it. Then it should be rinsed until it leaves pure water. Leave it in the water for a couple of hours, although preferably overnight. We collect the water in which we leave the peas from the tap: its temperature should be at room temperature. The height of the water above the peas should be 3 centimeters. Be sure to check the first hours that the level of water in which the peas are soaked is sufficient: after all, the peas are quickly saturated with water. If there is no way to soak, and you need to quickly cook the soup, then the express method is suitable. We wash the sorted peas, bring it to a boil, then drain the water, rinse cold water and pour the water again, boil again - and so on a couple of times.
After all, we take a pan in which we will cook the soup. Pour more than half of the water and put our prepared peas. We put it on the stove.
In the meantime, let's move on to the ribs. The first thing is to choose and buy the right ribs. Ribs can be bought both pork and lamb. It's a matter of taste here. Most importantly, they must be fresh. Carefully cut into small pieces in places between the ribs, and then again in half. A cleaver knife will do a great job with this task - it is also called a hatchet knife. Its purpose is precisely the bones and ribs. When the water with peas boils, there will be white foam- we need to remove it with a slotted spoon. Then throw the chopped ribs into the pan. Salt and throw in a couple of bay leaves. Cover with a lid and reduce the fire. We cook on a small fire. From time to time we look into the pan - is there any need to add water.
It's time to start frying. Grate the carrots coarse grater, finely chop the onion. We take a frying pan, pour in olive oil: if you don’t have it, use refined sunflower oil. First, fry the carrots, then after about three minutes, add finely chopped onion, mix. Again, the most important thing is to stick with the technology. Since onions cook faster than carrots, put the carrots first, then the onions. We turn everything off and move it aside.
Now we need garlic. We cut it with a knife very finely. We also cut potatoes. We cut the potatoes as you usually cut for soup.
After 40-50 minutes, as the peas and ribs were spent on the fire, it's time to send the roast and potatoes to them. Mix and cover with a lid. Raise the heat a little to bring everything to a boil. After boiling, reduce the fire, add chopped garlic.
Cook until our potatoes are ready. Add dill, marjoram and remove from heat.
IN ready soup croutons work great. To prepare them, cut the bread or loaf into cubes, approximately 2 by 2 centimeters, send them to dry in the oven at a temperature of 160 * C for 5 minutes. For flavor, you can sprinkle croutons with your favorite spices, or you can leave it as it is.
Not less than piquant addition to the soup will be croutons. There is one miracle recipe: I have tested it more than a dozen times. All you need for this is a loaf. rye bread: neither white, nor Borodino, no other. It will be great if the bread is already cut: then you will have less work, and crackers will be neater. It is best to use stale (yesterday's) bread. Pour vegetable oil into the pan, put two cloves of garlic, previously crushed with a knife. Slightly warm in vegetable oil and remove. Then, in order, lay out and fry the croutons, after which we shift to paper towel and leave for a couple of minutes to absorb excess oil. Here are the fragrant garlic croutons to our pea soup with ribs.
It is better to serve the soup always hot, so that no lumps form in it, along with crackers.

Some people like pea soup as it is cooked, while others like mashed soup: so you can still puree it (of course, without the ribs).

Pea soup is one of the main soups of Russian cuisine, as well as or. In earlier times, it was mostly boiled lean. Now all kinds of variety meat products, allows you to add whatever you like. Few people don't like this soup. Firstly, it is very tasty, even lean, secondly, it is very satisfying, thirdly, it is low-calorie, of course, if you do not put fatty pork in it or smoked sausage. 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.

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, wash the peas and pour one and a half liters 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 option, it will 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 not enough thin plate and cut it lengthwise. 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. Lay on a baking sheet parchment paper, pour 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 leaves purple basil, savory (you can replace 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. Scroll the onion in a blender for 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. 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.

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. Green pea Rinse thoroughly and soak in cold water for 2 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.

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 onion 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!

Video - Pea soup with meat

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:

Rinse the peas and fill with water to cover the grits by one or two fingers, leave for a while.
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.
Remove the shank, separate the meat fibers from the bones, cut them into smaller pieces, return the meat to the pan.
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.
At this time, peel the potatoes, onions and carrots. Cut potatoes into arbitrary cubes, vegetables into thin strips.
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.
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:

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 they can be used to make a great first course. 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:

Cover the peas with water and set aside.
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.
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.
After 30-40 minutes, add potatoes cut into slices or cubes and bay leaves.
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.
Add a little oil to the remaining fat in the pan and simmer until golden color vegetables. Send them to the pan as well.
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 ordinary 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:

Pour water into a saucepan, bring it to a boil.
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.
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.
After another 20-30 minutes, peel the potatoes, cut the tubers into cubes and place in a saucepan.
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.
Add spices and salt to taste, let the dish cook for another 10-15 minutes.
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:

Rinse the peas running water and soak for an hour and a half.
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.
Peel the potatoes, cut as you like: slices or cubes. Chop the peeled onion into half rings, grate the carrots.
On a small amount vegetable oil, fry the onion and carrot until golden brown. Send after the potatoes in a bubbling soup.
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 help in this rack of pork ribs. 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:

Rinse the peas in running water and pour so that it covers the cereal. Leave for an hour or two to swell.
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.
Drain any water that has not been absorbed from the soaked peas and transfer it to the boiling ribs. Boil for another 30 minutes.
Grate the peeled carrots on a coarse grater, cut the onion into thin strips. Fry in hot oil until golden brown.
Potatoes, previously peeled and washed, cut into cubes and put together with the frying soup.
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.
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:

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.
Bring to a boil, turn off the gas and simmer for 20-30 minutes.
Cut potato tubers suitable pieces and throw them into the pot.
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.
Cut carrots and onions as you wish and sauté in vegetable oil, then transfer to soup, salt, throw in chopped garlic.
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:

Pour the amount of water indicated on the package into the pan. Turn on the gas and boil it.
Peel the potato tubers, cut them randomly and send them to the pan.
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.
Mash the briquette almost into crumbs, pour it into the pan, stirring well. Add the sausage casserole to it.
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.
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:

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

Pea soup has long been considered one of the most popular soups of those that are present on our tables. It is rich, tasty and healthy. The preparation of such a soup is quite fast and relatively inexpensive. This dish, which was traditional for our distant ancestors, is still loved and revered in many homes today. Each of the housewives, preparing pea soup, uses her own recipe. Therefore, there are a lot of ways and options for making soup. With what we just don’t cook it: with meat, and with poultry, and with bacon, and even without meat. And each soup cooked at home has its own unique flavor bouquet and aroma. Here are some of those recipes:

Soup with smoked pork ribs

Classic recipe. One of the most delicious recipes pea soup that we cook at home. The connoisseurs of pork and very tasty rich soups will especially like it.

Ingredients:

300 g peas
Smoked ribs - 500 grams
Medium potatoes - 5 pieces
Carrots - 1 piece
Celery - 1 piece
Vegetable oil - 2 tablespoons
Bay leaf - 2 pieces
Parsley - 2 sprigs
Allspice - 5 pieces
Ground pepper, salt - to taste

Cooking:

To prepare such tasty soup, well-washed peas are poured with warm boiled water and leave to soak for eight to twelve hours. Chopped smoked pork ribs are poured with cold water, put on fire and brought to a boil. After that, they should be boiled over low heat for forty to fifty minutes. Then the ribs are removed from the broth, the broth is filtered and put back on the fire. The meat is separated from the ribs and finely chopped. Water is drained from the peas and dipped into the boiling broth from the ribs. Cook the soup over very low heat, stirring occasionally, until the peas are ready. If the broth begins to boil away during the cooking process, you can add hot water.

Celery root and carrots are peeled and grated. The peeled onion is finely chopped. Onions are fried in vegetable oil until golden brown, then celery root and carrots are added to it and fried over low heat. Cut the peeled potatoes into cubes. All prepared vegetables should be put in the broth and peas and boiled. Five ten minutes after filling the broth with vegetables, add salt, pepper, allspice and bay leaf. Leave on fire until the potatoes are cooked. Before serving, sprinkle the soup with finely chopped parsley.

Pea soup puree

Probably the easiest pea soup recipe ever. Great for children's menu: delicious, delicate, fragrant.

Ingredients:

Peas
Carrot
Onion
meat broth

Cooking:

This soup cooks very quickly. However, before it is cooked, the peas are poured with cold water and left to soak for eight to ten hours. Then the water is drained from the peas and lowered into two liters of water or meat broth and set to cook until done. Cut the peeled potatoes into cubes. Grated peeled carrots fine grater, peel the onion and finely chop. Vegetables are placed in a saucepan with peas and boiled until tender.

To make out regular soup tasty and soft puree soup, it is crushed with a blender. Adding salt and pepper, garlic and chopped greens, put the soup back on the boil, bring to a boil and remove from heat. Served with crackers or croutons. Finely chopped smoked meats can be added to this soup. For two liters of water or broth, you need two or three medium potatoes, one carrot, one onion, a glass of peas.

Note:

If you cook this soup from canned or frozen peas, then it will take much less time.

Pea soup with meat

Recipe meat soup cannot be the only one. Miscellaneous meat - different soups. Everyone cooks this soup to their taste. But it turns out very tasty, rich and satisfying. For example, to cook pea soup with pork, you need to take the following ingredients:

250 g pork
Half a cup of peas
6 medium potatoes
medium bulb
2 green onion feathers
2 garlic cloves
1 medium carrot
10 pieces of pepper
2 bay leaves

Cooking:

Pork is placed in three liters of boiling water and quickly boiled for ten minutes, removing the foam. Then peas are added to the pan and boiled for another fifteen minutes. After that, carrots, grated on a coarse grater, and an onion cut in half are placed in the pan. Cook all this for another ten minutes, add finely chopped green onion, peppercorns, bay leaf, garlic and salt to taste. Continue to cook for another fifteen minutes.

Pea soup with chicken

Recipe light meat soup. Cooking it is no more difficult than any soup with meat, and the cooking technology does not differ from other options for pea soup.

Ingredients:

3 liters of water
1 cup peas
500 grams of chicken
1 carrot
1 bulb
4 medium potatoes
1 garlic clove
Bay leaf, salt and pepper added to taste

Cooking:

For this soup, full peas must first be soaked, split peas does not need soaking. In order for the peas not to boil to a state of porridge, one or two grams can be added to the pan where it is cooked. baking soda. Twenty minutes after the start of cooking the peas, a clove of garlic is squeezed into it and chicken is added. All this is salted to taste. Grate the carrots on a coarse grater, cut the onion into medium cubes and fry it all in vegetable oil. Add to pot with chickpeas. Five to seven minutes after frying, potatoes, previously diced, are placed in a pan. Cook the soup for about twenty minutes. The peas in it should remain whole, but soft, then the soup will be especially tasty.

Soup in German

European cuisine also does not shy away from peas. And in German cuisine cook with him very different dishes. Here, for example, Very tasty, very german soup with very smoked taste. And it's not hard at all to make it at home.

Ingredients:

Smoked knuckle
Peas
Carrot
Garlic

Cooking:

Half a kilo smoked shank boil after boiling for five minutes. The broth is drained, the meat is separated from the bones and the skin is removed from it. The meat is poured with hot broth and put on fire again. Peas are boiled. Large, grated carrots and two chopped onions are quickly fried over high heat. The boiled shank is removed from the broth, cut into small pieces. They are placed in a saucepan with broth, peas and frying are added there. Boil everything for ten minutes, after which add two cloves of chopped garlic and cover the soup with a lid for a couple of seconds. Then the fire is turned off and the soup is allowed to brew for twenty minutes. Served with toast or white bread toast.

Pea soup with bacon

Another recipe for cooking soup with smoked meats. Ordinary bacon is suitable for him - smoked, tasty, but not very greasy.

Ingredients:

100 g peas
8 slices of bacon
1.5 liters of meat broth
1 carrot
2 heads of onion
2 tablespoons butter
0.5 teaspoon dried herbs
Salt, pepper - to taste

Cooking:

Cooking peas for soup. To make the peas soft and the soup delicious, fill the peas with cold water and leave to soak for eight to twelve hours. Lightly fry carrots, diced onions and chopped onion rings in vegetable oil. Add the diced bacon to it and fry everything together for a few minutes. All this is added to the broth with peas, seasoned with pepper, salt and spices. Cook the broth over low heat for one hour, then wipe everything through a sieve, put it on again. slow fire and bring to a boil. Before serving, sprinkle the soup with finely chopped parsley.

Pea soup without meat

Pea soup has enough high calorie content. Therefore, for those who carefully monitor their own weight, fit recipe cooking lean soup (without meat).

Ingredients:

Peas
Onion
Garlic
Greenery
Spices

Cooking:

Peas in the amount of nine hundred grams are washed well, poured with cold water in the ratio: two parts of peas per three liters of water. The pot is put on fire. A large onion is cut into three or four parts and placed in a saucepan. Stirring occasionally, cook until the peas turn into porridge. The consistency of the soup can be made according to your own taste. In order for it to be liquid, the soup can be diluted with boiled water and boiled for a few more minutes. To make the soup tasty and fragrant, three finely chopped cloves of garlic, twenty grams of chopped dill, half a teaspoon are added to it. ground coriander, suneli hops and two grams of black pepper. Salt to taste. For one kilogram of peas, one large onion is required.

Lean pea soup

Lenten cooking has always been popular in Russia. But it is known that Lent is not only a spiritual cleansing, but a physical one. And every recipe lean cuisine- just a godsend for adherents healthy lifestyle life. No, our ancestors were smart and took care of their health. To cook a delicious lean soup at home, we need the following ingredients:

Half a glass of peas
4 medium potatoes
1 bulb
1.5 cups of water
1 tablespoon oil for frying onions
Greens, salt, pepper - to taste

Cooking:

Peas are soaked in cold water for eight to ten hours. For this soup you need noodles. It is prepared as follows: three tablespoons of vegetable oil, a spoonful of cold water, and salt are added to half a glass of flour. Knead the dough and leave it for an hour. Then the dough is rolled out, dried, cut into strips and dried again. Peas are boiled until half cooked in the same water in which they were soaked. Add to it fried onions, diced potatoes, noodles, salt, pepper. Cook until done.

It doesn't matter, ladies, which recipe you choose. To prepare pea soup, only your mood is important. And in a good mood, any recipe will provide you with a tasty, fragrant and such a homemade pea soup as a result.

Pea soup is a classic Russian cuisine recipe. Pea soup is especially tasty if you cook it not just with ordinary meat - pork, beef or chicken - but also with smoked meats.

Pea soup is incredibly tasty. If you wish, you can conjure over its calorie content and cook lean pea soup, i.e. absolutely no meat. Or take chicken breast, which is considered a dietary product.

Well, if you want to cook soup more satisfying, but fatter, then we take pork or smoked meats. As a result, you will get delicious dish, in no way inferior to the combined meat hodgepodge.

Pea soup - a classic recipe

The classic recipe for pea soup is simple and appetizing way spice up your meals.

We will need:

meat - 300 g;
potatoes - 3 pcs.;
carrots - 2 pcs.;
bulb;
peas - a little more than half a glass;
oil;
salt;
pepper;
soda.

Cooking

The first secret is to soften the peas. To do this, fill it with boiling water and put 1 tsp into the liquid. soda. When the peas lie down a little in such water (20 minutes is enough), it will become soft and cook quickly. Do not be afraid for the taste of the dish - soda will not affect it at all.

Cut meat into small pieces portioned pieces. Pour some into the pan sunflower oil and fry them, sealing on each side.

Rub the carrots on a coarse grater, chop the onion and send them to the pan to the cooked meat. Fry them for about 5 minutes.

In no case do not salt either peas or frying! This will significantly increase the cooking time of the peas.

Now rinse the peas from the soda - you can use a colander for convenience. Fill it with two liters of water and put on fire.

Thanks to soaking, already at the stage of boiling, the peas almost fall apart.

Put the meat with vegetables in boiling water and leave to cook for 10 - 15 minutes.

As soon as the peas finally break up, put the potato cubes into the pan and salt the dish. Cooking soft potato soup.

To taste, you can add parsley and pepper the soup when serving. Bon appetit!

Pea soup with smoked ribs (smoked meats)

Easy to prepare and incredibly tasty pea soup will become even more aromatic if you put smoked meats in it. Experiment with the composition and get a new taste every time!

Ingredients:

2 carrots;
1 onion;
5 medium potatoes;
1.5 cups of peas;
half a kilo of smoked ribs;
salt;
pepper;
lavrushka leaf;
greenery.

Cooking:

The first thing we start with is peas. Soak it for 5 - 6 hours, or better, overnight.

Drain the water and rinse the cereal with cold water. If you use hot, then the soaked starch will foam and interfere with normal washing.

Pour water into a five-liter saucepan and pour peas into it. We turn on the heat and let it boil - in 20 minutes it will reach the desired consistency.

When the peas boil, do not forget to remove the foam, then the broth will remain transparent.

Cut potatoes and onions into cubes. Carrots - half rings.
We pass the onion in a pan, add carrots to it. Pepper the roast a little - this will add an unusual touch to the soup.
Smoked ribs or any other smoked meats are cut into portioned pieces.

We separate the whole rib from the meat, and cut the rest as you like.

We spread the meat on top of the carrots and fry for 10 minutes, warming up the ribs well.
The peas are already cooked - we send the potatoes into it!
After 10 - 15 minutes, put the vegetable frying with meat into the soup. All this should boil for 10 minutes. And that's it, pea soup with smoked meats is ready!

This soup is served in portions, put croutons in each plate and be sure to sprinkle with herbs. Bon appetit!

Pea soup with smoked ribs in a slow cooker - a step by step recipe

To cook pea soup in a slow cooker, we use ready broth. This will greatly speed up the cooking time of the soup, which is so important when you need to feed a hungry family!

Ingredients:

1 carrot
400 g smoked ribs;
2 - 3 potatoes;
bulb;
a glass of peas;
spices to taste;
broth about 2 liters.

This version of the soup will be with whole, not boiled peas, so you do not need to soak it with soda.

Cooking:

Cut the ribs into serving pieces. We shift the meat into the bowl of the multicooker.

Cut the onion as small as possible and pour it over the meat.

We rub carrots. In this recipe, use the fine side of the grater. Put the vegetable in a bowl.

We also send a glass of peas to the pan.

We cut the potatoes into sticks and put them in a slow cooker.

Season to taste with salt, pepper and herbs and pour the broth to the top mark.

We select the mode in which we prefer to cook - "Chef", "Soup" or "Stew" and leave for 25 - 30 minutes. You don't need to do anything else - after the set time, the soup will be ready! And it's really, really easy!

Pea Soup - Recipe with Chicken

Delicious and fast rich soup can be cooked using chicken. It will be quite gentle, but also nutritious, suitable for diet food. And this first dish can be prepared by anyone.

Ingredients:

chicken - 1 breast;
peas - 1 cup;
potatoes - tubers;
carrots - 2 pieces;
bell pepper- 1 piece;
1 onion
celery.

This recipe will feature an incredibly fragrant broth, and we will cook the soup right in a deep saucepan or cauldron.

Cooking:

Traditionally, we soak the peas according to your chosen method.
Finely chop the onion and send it to a saucepan with heated oil
We cut the chicken into centimeter-thick strips. We send to the onion and fry everything together for at least 12 minutes.
We cut the celery, three carrots, cut the bell pepper and send them to the saucepan. I'm fading a little. Enough 4 - 5 minutes.
We lay the soaked peas and at the same time diced potatoes. We add some salt.
Cook the soup until the potatoes are soft, i.e. about 15 more minutes.

Light, spicy and unusual pea soup is already on your table!

Lean Pea Soup - Meatless Recipe

The secret of delicious lean soup- V fragrant broth. Shall we try cooking?

To do this, take:

peas - 200 gr.;
bay leaf - 3 - 4 pcs.;
peppercorns - 2 - 3 pcs.;
onions - 4 pcs.;
large carrots - 1 pc.;
potatoes - 5 pcs.;
greenery;
salt - 2 tablespoons;
sunflower oil - 100 ml;
White bread.

Cooking:

Cut half a carrot into rings. We put a pot of water on the fire and put in it the onion and carrot rings, bay leaf and peppercorns. We will cook the broth for 30 minutes.