On the agenda is a soup made from fruits of the legume family - peas. This ingredient alone contains almost the entire list of the periodic table. Imagine how balanced a diet you can provide yourself by starting to use this product.
Of course, this culture has been used in cooking for many centuries in a row. It has high nutritional value and is perfectly complemented with meat and other vegetables.
Perhaps not all housewives like to cook it, because the peas are initially soaked for several hours so that they become soft in the soup. Although this applies more to whole kernels, so choose chopped ones, they cook faster.
Today we will look at cooking options for both the simplest Lenten recipe and pea soup with smoked meats, because this is a favorite of many families, which has long and firmly taken its place on the kitchen table.
Pea soup with smoked meats: step-by-step recipe
When buying a bag of smoked meat, we sometimes struggle with ideas: to eat all this flavorful meat here and now or to feed the family. The family prevails in most cases. Well, what nourishing and very tasty can you do with them? Of course, cook some soup to which we will add pea fruits.
Ingredients:
- 4 potatoes
- 1 onion
- 1 carrot
- peas
- crackers
- vegetable oil
- spices
- Smoked meat
1. Pour the peas in advance so that they swell and cook easily; they should sit like this for about six hours.
You need to cook already swollen peas for about two hours.
2. Let's start with a piece of smoked meat.
3. Chop the onion finer.
4. Grind four medium potato tubers.
5. After 1.5 hours, you can add pieces of meat and potatoes to the pea broth.
6. Fry the onions and carrots until tender and mix with the broth, placing the whole mixture with the peas.
Adjust the amount of salt and other seasonings according to your taste.
Place croutons in a bowl of soup.
Diet soup
Pea soup is an excellent dietary option. This low-calorie and tasty dish is perfectly filling, providing a long-lasting feeling of fullness. Peas go well with tomatoes, broccoli, cauliflower and other vegetables, mushrooms, hard or processed cheese.
Ingredients:
- split peas – 400 g;
- cauliflower (or broccoli) – 400 g;
- potato tubers – 5 pcs;
- carrots – 2 pcs;
- sour cream – 120-130 ml;
- Provencal herbs;
- fresh basil or other herbs.
How to cook dietary pea soup correctly? Pour pre-soaked split peas with water and boil for 30-40 minutes until softened.
Divide the cauliflower into small florets, chop the carrots using a grater, cut the potatoes into small cubes.
Add water to the pan with peas so that the total volume is about 3 liters, bring to a boil again, add cauliflower with the rest of the vegetables.
Simmer over low heat until tender, serve pea soup with chopped herbs and sour cream.
Cook in a slow cooker
The multicooker is simply created to pamper you with pea and pearl barley dishes. My miracle unit has a “Stew” function for 2 hours. And it's great for boiling peas without pre-soaking them. The main thing is to release the steam in time by lifting the lid so that the soup does not escape outside the container.
Ingredients:
- 500 g potatoes
- 2 carrots
- 1 onion
- smoked ribs
- glass of split peas
- spoon of vegetable oil
- a little salt and herbs
1.Prepare an onion and one carrot.
2. Chop all the potatoes and pour a glass of clean water so that it does not turn black.
3. Try cutting the meat off the ribs.
In a slow cooker, all the vegetables are fried at the same time, so together we lower the onions, carrots and chopped pieces from the ribs.
Select the mode “Frying” or “Fry”
For a multicooker, you can limit yourself to washing the split peas several times in running water. But, if you use whole nucleoli, then you will still need to let them swell.
4. Add potatoes, seasonings and a spoonful of salt.
The ribs will add richness to the broth and pour boiling water over it all to avoid temperature changes and not spoil the ceramic bowl.
Pour 2 liters of water and press the button for the desired mode. My multicooker is “Soup”, there are “Cooking” or “Stewing” modes.
Our dish takes approximately 59 minutes to cook.
How to cook pea soup so that the peas boil quickly
Pea soup is a healthy and nutritious first course, prepared according to many recipes. But in order for it to turn out really appetizing and rich, you need to know how to cook pea soup so that the peas are boiled. This will make the taste of the dish bright and rich.
Before preparing the soup, you need to calculate the required amount of peas. Most recipes use a proportion of 100-120 g of legumes per 1 liter of water.
To prepare the first course, you can use whole or split peas. The second one cooks much faster, is completely boiled and retains almost all its beneficial properties.
What to do to make the peas boil faster:
- pour cool water over the peas and leave for 25-30 minutes;
- place on the stove and bring to a boil;
- pour a cup of cold water into boiling water;
- repeat the procedure 5 times;
- use peas to cook soup;
- salt the dish only at the end of cooking; salt will take much longer to cook the peas;
- To speed up the cooking process, you can add a tablespoon of olive or sunflower oil to the legumes.
Thanks to the method of changing temperatures, the legumes will be completely cooked when preparing the soup. Another way to prepare peas is to pre-soak them. Fill it with water at room temperature in a ratio of 1:2 (100 g of legumes per 200 ml of water) and leave for 8-11 hours, then start preparing the dish.
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If the beans have been stored at home for more than 7-9 months, they need to be soaked for at least 12 hours.
It is very important not to over-soak the peas in water, as this will cause fermentation and the product will acquire an unpleasant, rancid taste. During the soaking process, the water should be changed to fresh water several times.
How to Make Pea Soup with Smoked Ribs
Almost everyone loves to devour ribs, but if you cut off some of the meat from them, you can get a flavorful dish. Just to get a good taste, it’s better to add more of them. By the way, with the bones and tendons from the ribs, the soup turns out more rich.
Ingredients:
- 3 pieces of potatoes
- smoked ribs
- A glass of split peas
- bulb
- 1 carrot
- salt, pepper, seasonings
- 3 cloves garlic
1.After washing the peas, pour boiling water over them.
2. Cut 3 potatoes
3. Separate the ribs lengthwise.
4. Bring a pot of water to boil and then put the ribs in it for 5 minutes.
5. Make frying vegetables: onions and carrots with garlic.
Add peas to the ribs, after half an hour, potato cubes and fry.
As the soup begins to boil, sprinkle it with seasonings and bay leaves.
Pea soup: classic recipe
Ingredients for a 3 liter pan:
- pork (bones, brisket) - 500g;
- dry peas - 200g;
- potatoes - 3-4 pcs.;
- carrots - 1 piece;
- onion - 1 piece;
- smoked sausage - 2-3 pieces;
- tomato paste - 1 tsp;
- vegetable oil - 1 tbsp;
- bay leaf - 1 piece;
- salt - 1 tsp;
- ground black pepper - 0.5 tsp.
How to cook pea soup with meat
- Wash the meat on the bones, put it in a saucepan, pour water.
- We sort through the peas, remove garbage and low-quality peas.
- Bring to a boil, covering the lid slightly.
- Foam appears on the surface.
- We remove it with a slotted spoon, doing this as carefully as possible, the transparency of the soup depends on this.
- Add the peas and cook over low heat until they become soft. But it won't boil yet. Depending on the quality of the peas themselves, we will need from 25 minutes to 1 hour.
- Cut the potatoes into strips or as you are used to. Add to soup.
- Chop the carrots - three on a coarse grater.
- Cut the onion into cubes.
- We cut the sausage very, very finely. For our purposes, it is better to take a variety with finely chopped lard. Smoked bacon also works well.
- Pour oil into a frying pan, heat it up and fry the onions and carrots along with the sausage.
- Add the tomato and simmer everything together for 5 minutes.
- Season with fried vegetables. Salt and pepper.
- Cook until the potatoes are soft. During this time, the peas will boil almost completely. And, by the way, if you cook more than once, then the next day, when you take the pan out of the refrigerator, you will see practically pea porridge in it, and not soup. Don't be alarmed. This is fine. This is how well-cooked peas behave when cold. After heating over low heat, you will again receive the first dish - thick and rich, but still the first, and not porridge.
- The meat can be removed in advance, cooled slightly and removed from the bone. At the end of cooking, return it to the pan.
Classic recipe
In the traditional soup recipe, the ingredients have remained virtually unchanged over time. True, you can take any piece of meat to make the broth meatier.
Ingredients:
- 200 g peas
- meat - 500 gr
- onion - 1 piece
- carrots - 1 pc.
- 5 potatoes
- Salt, seasonings
Fill a glass of peas with water and leave for 6 hours.
We will cook the meat and kernels at the same time.
Chop the vegetables and fry until the carrots are soft.
We also prepare the potatoes to add to the broth.
Once half an hour has passed, add some seasonings and potato cubes.
Now you can add the frying.
Enjoy your lunch!
Pea soup made from fresh green peas.
Did you think that pea soup can only be made with dry peas? No, of course not, you can easily cook a light vegetable soup from fresh green peas, and everything is quite simple and even faster. The taste is amazing.
We will need:
- Potatoes - 2 pcs;
- Fresh green peas - 100 g;
- Onion - 1 piece;
- Carrots - 1 piece;
- Garlic - 2 cloves;
- Sweet pepper - 0.5 pcs;
- Celery stalks - 2 pcs;
- Cherry tomatoes - 10-15 pcs;
- Tomato paste - 1 tbsp;
- Salt, pepper, khmeli-suneli - to taste.
Step 1.
Grate the carrots, finely chop the onion, garlic and pepper. Lightly fry everything in olive oil in a saucepan with a thick bottom. But you can also fry it in a frying pan (including the bottom point) and then transfer it to the pan.
Step 2.
Add thinly sliced potatoes and celery. Fry everything for a couple of minutes.
Fry the vegetables a little in a saucepan
Step 3.
Then it’s the turn of the peas.
Pour water into the pan and cook until the potatoes and peas are ready.
Step 4.
When the vegetables are ready, add halved cherry tomatoes and tomato paste to the pan.
When the vegetables are ready, add the cherry tomatoes and tomato paste.
Let's boil for about five minutes.
Step 5.
At the end of cooking, add salt and pepper to taste, add suneli hops. Let's let the soup brew.
Finally, sprinkle with seasoning.
Serve fresh green pea soup hot, sprinkled with herbs. Bon appetit!
How to make pea soup like in kindergarten
We use the same ingredients as above, only we replace the smoked meats with chicken. And there is no sautéed vegetable dressing in this recipe. Here the vegetables are dumped immediately so they can be cooked.
- There is no need for extra fat in baby soup.
- Often in kindergartens, carrots are not grated, but finely chopped.
- The potatoes should release their starch or, in other words, boil.
- For three liters of broth, take only one small bay leaf.
These are the basic principles that all chefs working in children's institutions follow.
Step-by-step recipe for pea soup with chicken
Chicken is the most popular food item for many families. Everything is made from it except desserts.
It fits perfectly in this recipe. Especially if you have children who love only light broths and tender meat. Not all kids are ready to chew beef, for example.
Ingredients:
- A glass of split peas
- bunch of dill
- 1 carrot
- 1 onion
- 3 pieces of potatoes
- 300 grams chicken fillet
The peas need to be soaked and rinsed under water, which will wash away all the debris and unnecessary starch.
Then pour water into the cereal again and leave for about 20 minutes so that it swells, during which time we cut the rest of the products.
Separate the chicken fillet.
To cook the soup faster, it is better to cut all the ingredients thinner.
Therefore, we cut the potatoes finely.
To the peas, which have absorbed all the water, add pieces of potato and add water, which will become soup.
You can put pieces of fillet into this mixture and reduce the intensity of the heat for about twenty minutes. While we're waiting for it to be ready, let's refuel.
Fry the vegetables and herbs until soft, then add them to the soup.
Cook the food for another quarter of an hour.
Beef recipe
Beef is very healthy and contains a lot of iron. But you need to cook it no less than peas so that it becomes soft and chews well.
Therefore, simmer it over low heat for two hours before adding all the remaining ingredients according to the recipe.
Ingredients:
- 500 g beef
- 4 potatoes
- 250 g dried peas
- 2 small onions
- carrot
- a little butter
- salt, spices
The kernels are already swelling while we are cutting the vegetables. It is better to sauté them in vegetable oil.
At this time, the beef broth is already boiling on the stove, to which we pour the peas.
After twenty minutes, add chopped potato tubers to it.
It is better to remove the meat, chop it and put it back into the broth.
Vegetable dressing is coming.
Season with spices and salt.
Pea soup with tomatoes, bell peppers and potatoes
An interesting tasting dish suitable for everyday dinner. It will delight your family with its softness and nutrition!
Ingredients:
- Potatoes – 3 pcs.
- Tomatoes – 375 g.
- Bell pepper – 1 pc.
- Peas – 120 g.
- Onions, garlic, herbs, salt.
Preparation:
Place the washed peas to boil in 2.5 liters of water. Bring to a boil, skim off foam. After 30 minutes, add the grated potatoes.
Chop the onion and place in the frying pan. Chop the tomatoes into cubes and add to the onion. Simmer vegetables for 10 minutes.
When the peas in the soup are ready, add the tomato and onion dressing to the pan. Keep the dish on low heat for some more time and remove from the stove.
Cooking method with pork
The pork adds fat and nutrition to the broth. You may not get a golden color, but you will definitely be full for half a working day. You don’t have to put a lot of meat and it’s better to cut off all the skins and fat from it.
Ingredients:
- 120 g peas
- 250 g pork
- 3 pieces of potatoes
- 3 onions
- carrot
- dill, salt, pepper, spices
Cook the pea fruits together with the meat for 25 minutes.
Then we cut the potatoes, which go straight into the broth.
We prepare the vegetables, but do not fry them, but immediately lower them after the potatoes.
Add spices and cook for another half hour.
