How to cook pea soup with smoked breast. Recipe for pea and classic soup with smoked brisket

Few soups compare with smoked peas, except perhaps cooked with dried mushrooms. From the mere thought of this dish, this incredible aroma immediately emerges in the imagination and rich taste.

Benefit and harm

I would like to note that pea soup is very healthy dish which has a beneficial effect on the body. Eating it helps lower blood cholesterol levels due to the large amount of magnesium and potassium. The pluses include the regulation of the level of acidity of the stomach and the normalization of the gastrointestinal tract.

Since ancient times, it was customary to use pea soup in Russia to saturate the forces, because it is quite high-calorie and satisfying.

However, for people who want to keep their figure, it is quite possible to make lean pea soup not in meat broth, but in water. On average, the number of kilocalories in such a dish varies around 65 per 100 grams, and if cooked from fresh green peas, then even lower.

The only disadvantage of the soup from this product can be considered the occurrence of flatulence after eating. We have selected for you the most delicious recipes, which everyone should try, and accompanied by their photos and videos.

Pea soup with smoked brisket

The quickest and most incredibly easy way to feed the whole family without undue effort, the relevance of which lies in the use of smoked brisket, does not involve long cooking of the dish, if it is a rule to pre-soak the grains.

Ingredients

Servings: - +

• Potatoes large3 pcs.
• Peas (split) 200 g
• Smoked brisket300 g
• Carrot 1 PC.
• Onion 1 PC.
• Sunflower oil50 ml
• Salt to taste
• Pepper (ground black) taste
• Dill 1 bunch
• Water 2 l

per serving

Calories: 242 kcal

Proteins: 6.5 g

Fats: 16.7 g

Carbohydrates: 16.5 g

35 min. Video recipe Print

Carefully sort out everything superfluous and rinse the peas well, then place it in a saucepan with water and put it on the stove. As soon as it boils, note the time and cook for about 35-45 minutes. Do not forget to remove the foam so that the broth remains as clear as possible.

In parallel, peel the potatoes, rinse from the ground and cut into fairly large cubes. Add the vegetable to the pot with the chickpeas when the chickpeas are tender enough.

Prepare carrot-onion frying, after chopping vegetables in the usual way for you.

Remove the skin from the brisket, if there is one, cut the meat into strips and add to the fry.

If the pork has acquired a golden blush, send it to the soup. Salt, add a little pepper and fresh chopped herbs. Cook until potatoes are completely soft.

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Posh! Gotta fix it

Homemade croutons are perfect for pea soup. wheat bread. You can make them by toasting a white slice in a pan and seasoning with your favorite herbs and garlic.

Advice: do not salt the soup immediately after laying the ingredients. Given that the brisket is initially seasoned with everything you need, you run the risk of oversalting the dish. Therefore, after laying the frying pan in the pan, let the stew boil a little.

Recipe for pea soup with smoked ham

The aroma of smoked ham will undoubtedly lure your household into the kitchen. In combination with legumes, an already appetizing product will sparkle with new colors.

Servings: 11

Time for preparing: 45 minutes

The energy value

• calorie content - 226 kcal;
• proteins - 5.1 g;
• fats - 17.1 g;
• carbohydrates - 13 g.

Ingredients

• split peas - 120 g;
• smoked ham - 300 g;
• onion - 1 pc.;
• medium potatoes - 3 pcs.;
• carrots - 1 pc.;
• garlic cloves - 2 pcs.;
• sunflower oil - 35 ml;
• water - 2 l.

Step by step cooking

1. First you need to prepare the peas. In order not to be hard and it became easier to boil it, the product must be soaked for several hours. Therefore, fill the peas with a decent amount of water (it tends to absorb liquid well and swell) and set aside. After 3 hours, you can put the peas on the stove and cook until it becomes soft enough.
2. Cut the peeled potatoes into large cubes, and the ham into smaller pieces. Chop the carrots and onions too. Transfer the potatoes and meat to the peas and simmer for about a quarter of an hour.
3. Now you can do frying in a frying pan heated to the limit with vegetable oil, and lay it in the soup when the onions and carrots become soft. Salt.

Advice: in order for the soup to “gain” more taste, it needs to be infused. Therefore, before serving, let the dish stand for a while under the lid.

Recipe with smoked shank

A very rich and thick soup that will appeal to every member of the family.

Servings: 16

Time for preparing: 1 hour 10 minutes

The energy value

• caloric content - 245.3 kcal;
• proteins - 5.3 g;
• fats - 19.9 g;
• carbohydrates - 11.2 g.

Ingredients

• smoked knuckle - 700 g;
• peas - 180 g;
• potatoes - 3-4 pcs.;
• onion - 1 pc.;
• carrots (large) - 1 pc.;
• fresh greens - 1 small bunch;
• allspice - 3 peas;
• black pepper, ground - to taste;
• lavrushka leaf - 2 pcs.;
• sunflower oil - 40 ml;
• salt - to taste;
• water - 3 l.

Step by step cooking

1. Try to prepare ahead of time by soaking the peas as early as possible, about 10 hours in advance. This process will take only a few minutes, however, its implementation will provide you good result. After the peas have swollen enough, pour them into a bowl for further cooking, place the whole shank with it and cook everything over medium heat until both components are fully cooked. During boiling, a gray foam will actively form on the surface, which do not forget to periodically remove.
2. While the ingredients are cooking, prepare the vegetables. Cut the potatoes into cubes, chop the onion into quarter rings, carrots into strips.
3. Take the pork out of the broth and discard the potatoes.
4. Prepare the frying as usual, that is, in the standard way from carrots with onions.
5. 5 minutes before the end of cooking, return the pieces of shank, a little greenfinch and salt to taste to the pan.

Advice: if you have a burning desire to taste pea soup, but it is not possible to purchase expensive meat, it is quite acceptable to use various varieties smoked sausage, as well as drumsticks, legs and chicken wings.

Pea soup with smoked lard

This recipe will resonate with lovers of fatty foods. We are sure that it is men who will appreciate it, because in its composition it carries not only ribs that can be savored from the bone, but also smoked bacon cracklings, which give the soup the aroma of a fire.

Servings: 17

Time for preparing: 1 hour

The energy value

• calorie content - 288.4 g;
• proteins - 5.5 g;
• fats - 24.5 g;
• carbohydrates - 11.5 g.

Ingredients

• pork ribs - 600 g;
• potatoes - 4 pcs.;
• smoked bacon - 100 g;
• carrots - 1 pc.;
• peas - 200 g;
• onion - 1 pc.;
• water - 3 l;
• salt - to taste;
• spices - to taste.

Step by step cooking

1. cook vegetable broth, the basis of which will be peas (it is necessary to soak in advance for about 3 hours). Boil the peas for 15 minutes, and then add portioned pieces of chopped ribs. Simmer until both components are fully prepared.
2. After a quarter of an hour, add potatoes. Clean it first and cut into pieces of any kind.
3. Throw cubes of fat into a well-heated frying pan and melt it to the state of cracklings. Transfer to soup and cook over medium heat until the ingredients are fully cooked.

Advice: best in this recipe use homemade lard, because it differs from the store in greater softness.

Pea soup with smoked meat

it hearty soup with a delicate structure achieved by very long cooking of peas.

Servings: 14

Time for preparing: 1 hour

The energy value

• calorie content - 187.4 kcal;
• proteins - 6.6 g;
• fats - 9.8 g;
• carbohydrates - 18.2 g.

Ingredients

• smoked beef - 200 g;
• peas - 300 g;
• potatoes - 3-4 pcs.;
• large carrots - 1 pc.;
• onion - 1 pc.;
• garlic cloves - 3 pcs.;
• sunflower oil - 30 ml;
• water - 2.5 l;
• spices - to taste.

Step by step cooking

1. Boil pre-soaked peas for a couple of hours. It is very important that it turns into a puree during cooking. Add potato cubes.
2. In a frying pan in a small amount of refined oil, sauté medium-sized onions and carrots passed through a grater with medium holes.
3. In the same oil in which the vegetable frying was prepared, fry the meat strips to a golden blush.
4. Boil the soup until all the ingredients are ready, remembering to add spices and salt. At the end, add the garlic pressed through the press.

Dry pea soup recipe with smoked cartilage

More democratic than the previous ones, at the price of a stew with the aroma of smoked meats, it is made on the basis of cartilage.

Servings: 12

Time for preparing: 1 hour

The energy value

• caloric content - 238.3 kcal;
• proteins - 6.1 g;
• fats - 16.8 g;
• carbohydrates - 15.6 g.

Ingredients

• potatoes - 3-4 pcs.;
• small carrots - 2-3 pcs.;
• onion - 1 pc.;
• peas - 180 g;
• smoked cartilage - 300 g;
• salt - to taste;
• spices - to taste;
• sunflower oil - 35 ml;
• water - 2 l;
• greens - to taste.

Step by step cooking

1. Put soaked peas together with pork cartilage in a saucepan, pour enough liquid and boil until fully cooked. Then take out the cartilage (they should become as soft as possible), chop into small pieces and send back to the broth.
2. Wash the potato tubers, peel, rinse again. Chop into medium pieces and throw into the pan.
3. In a hot frying pan, heat the oil, add carrots in circles and finely chopped onions, sauté until light gold.
4. Salt, add greenfinch with spices.

Recipe for soup with smoked meats and lentils

A great alternative to peas is lentil soup. The dish is in no way inferior in satiety classic version, but, taste qualities change a little.

Servings: 17

Time for preparing: 1 hour 10 minutes

The energy value

• calorie content - 259.5 kcal;
• proteins - 7 g;
• fats - 19.4 g;
• carbohydrates - 14.2 g.

Ingredients

• lentils (red) - 300 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• potatoes - 3 pcs.;
• smoked meats (any) - 500 g;
• garlic cloves - 2 pcs.;
• water - 3 l;
• sunflower oil - 30 ml.

Step by step cooking

1. Pour a spoonful and a half of vegetable oil into a saucepan with thick walls and add small onion cubes with carrots. Lightly fry, then fill the dishes with water.
2. When the liquid boils in the pan, add the potatoes, which are pre-cut into cubes.
3. After 15-25 minutes, lower the well-washed lentils with portioned pieces of meat. Salt, pepper.
4. When the soup is cooked, let it brew a little.

It is interesting: if experiments are not alien to you, then for more original taste you can add to a standard fry, for example, parsley root or celery. You can also cook a vegetarian version with the addition of cauliflower, bean pods or broccoli. The only invariable condition for a successful soup is properly cooked, in compliance with all technologies, peas.

Cooking any of the proposed dishes is a pleasure, however, as it is. Therefore, do not forget to include this soup in the list to replenish your daily menu. Enjoy your meal!

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Posh! Gotta fix it

This recipe is familiar to many since childhood, as it has been prepared by housewives for decades. You can cook it with different meat, but it will turn out most successfully with smoked breast. It is hearty, aromatic and can be served both for lunch and dinner.

Ingredients:

• chicken breast - 250-280 grams;
• pea groats - 320 grams;
• potatoes - 4-5 pieces of medium size;
• carrot - 1 piece;
• onion - 1 piece;
• parsley, salt, spices.

Before you start cooking soup with smoked brisket, it is recommended to soak the peas in cold water for at least 2 hours. It can take up to 10 hours for it to soften, so it's best to prepare it ahead of time. Swollen peas should be put in water and put on the stove to boil. It takes about 40 minutes to prepare it.

In the meantime, you can start preparing other ingredients. First of all, you should peel the potatoes, and then cut them into pieces. The smaller the cubes, the faster they will cook. You will also need to grate the carrots on a coarse grater, chop the onion and mix them together.

Vegetables need to be thrown into the pan, add a little vegetable or olive oil and start frying them. You need to do this until a golden crust appears. After that, the frying must be removed from the heat and, together with the potatoes, placed in a saucepan, where the pea soup is already being cooked.

As soon as the soup thickens and the potatoes become crumbly, it's time to start the smoked brisket. It must be cut into medium pieces and fried in a pan using butter. Do this for about 5 minutes, stirring regularly. Then the ingredient should be added to the soup and cook the dish for about 10 minutes.

If the peas become soft, and the broth is saturated with the taste of smoked chicken, the fire can be turned off. It is recommended to let the soup brew under the lid for 15 minutes, after which it can be poured into bowls. AT ready meal you should put dried and fresh herbs, salt and spices.

Pea soup It is customary to serve with crackers, which you can make yourself. To do this, you need to cut the loaf into small pieces, add crushed garlic to them and send everything to the pan. You need to fry in a small amount of oil until golden brown. It is important not to let the crackers turn black. You can also cook them in the oven, leaving there for 10-15 minutes. Crackers should be put directly into the pea soup just before serving.

Pea soup with chicken breast "Vegetable"

This recipe for smoked pea soup is different from the standard one. It will appeal to lovers of vegetables and light dishes, after which there is no feeling of heaviness in the stomach. You can cook it just like standard recipe to diversify your menu.

Ingredients:

• smoked chicken breast - 250 grams;
• pea groats - 250-300 grams;
• potatoes - 3-4 pieces;
• cauliflower - 200 grams;
• carrot - 1 piece;
• broccoli - 150 grams;
• green pea- 200 grams;
• onion - 1 piece;
• mushrooms - 150-200 grams;
• herbs, spices, salt.

Experienced housewives recommend pre-soaking the peas, otherwise it will cook for more than 2 hours. It is better to do this at night, as the cereal can soak for 5 or 10 hours. It is advisable to change the water in it at least once during this time. Ready for cooking peas should be thrown into a pot of water and put on medium heat for about 30 minutes.

At this time, you should start to vegetables. First you need to cut the potatoes into small cubes, so that later it will be easier and more pleasant to eat. You also need to rub the carrots on a medium grater, chop the onion and mushrooms. By the way, as mushrooms, you can take champignons, boletus or oyster mushrooms. Vegetable mix should be placed in a frying pan and fry until a golden color appears. It is important not to let it blacken, as this will worsen the taste.

Ready vegetables and potatoes should be put in a saucepan and stir well. They need to cook for at least 20 minutes. After that, you can proceed to the smoked breast. It needs to be cut and put into the soup.

Five minutes later add cauliflower, broccoli and green peas. It is important to put these vegetables in 10 minutes before they are ready, as if they are cooked longer, they will lose their taste.

Just before the soup is ready, you should throw bay leaves, salt and spices at will into the soup. All this must be thoroughly mixed and left on fire for several minutes. The soup is ready when the peas and potatoes are soft. Then you can turn it off and leave it under the lid for 10-15 minutes so that the dish is infused. By the way, if desired, you can add garlic to it, which will make the taste more piquant.

Serve the soup with fresh herbs, which will be a great decoration and make the recipe more interesting. It is also very desirable to put crackers, which you can buy or cook yourself. It is advisable to make a second course besides the soup, as it is not satisfying enough. Goes well with this recipe. mashed potatoes and cutlets, which can also be cooked quickly and easily.

Pea soups are distinguished, first of all, by their high nutritional value and a special taste peculiar only to these soups. You can cook soup with whole or crushed peas, but at the same time, whole peas should be soaked before cooking for several hours, and sometimes overnight, and crushed peas will boil well without pre-soaking. Such soups with smoked meats are especially tasty.

Pea soup with smoked ribs, bacon, loin and potatoes

Here we will consider a soup with different smoked meats. This is ribs, and bacon, and brisket, and smoked sausage and others.

1. Classic pea soup with smoked meats

Pea soup with smoked meats has many cooking options. Classic recipe is the simplest and easiest.

We will need:

Pork smoked ribs - 0.5 kg,
Bacon - 200 g.,
Peas - 200 g.,
Potatoes - half a kilo (about 3-4 medium),
Onion - 200 g (1 large onion),
Carrots - 150-200 g. (1 large or 2 medium)
Bay leaf, herbs, salt, pepper.

How to cook pea soup with smoked ribs:

1. Pour water into a medium saucepan and put pork ribs. After boiling, it is necessary to cook for half an hour.

2. Remove the ribs from the pan and remove the meat from them. Add peas.

3. Return the meat from the ribs to the pan.

4. While the peas are being cooked (30-40 minutes), you need to cook the onions and carrots, having previously cleaned and chopped them.

5. Fry the onion in a pan for 1 minute (using oil for frying: vegetable or butter), then add carrots to it and continue frying for another 3 minutes.

6. Prepare the potatoes by cutting them into cubes and add to the pot with the boiled peas (25 minutes after boiling).

7. Move onions and carrots to a separate bowl. Fry the bacon in the freed pan (until golden)

8. fried bacon and passivated vegetables put in a saucepan with ready-made peas, salt, pepper, throw bay leaf and cook for 10 minutes.

9. Leave the soup to infuse for 10-20 minutes.

Serve with pre-cooked greens.

Enjoy your meal!

2. Pea soup with smoked meats and croutons in beef broth

Garlic croutons spice up pea soup and are a great addition to the recipe.

Required Ingredients:

Split peas - 250 g.,
Beef pulp - 0.5 kg.,
Potatoes - 1-2 pcs. (1 large or 2 small)
Pork loin and pork ribs - 0.5 kg.,
Onion - 1 pc. (1 large onion or a couple of small ones)
Carrot - 1 pc. (large).,
Sweet orange pepper - 1 pc.
Smoked bacon - 200 g.

For croutons:

300 g of bread and 4 cloves of garlic.

Cooking method:

1. Soak peas in warm water for at least 30 minutes (or more).

2. Place the meat in a saucepan, pour water over it. After boiling, remove the scale and put on a small fire.

3. While the meat is cooking, add onions and carrots to the pan (without slicing). Cook until the meat is ready.

4. Take out the onions and carrots and put the soaked peas. Boil for about 1 hour.

5. Cut, add potatoes and leave for 15 minutes.

6. While the potatoes are being cooked, it is necessary to prepare the passivation from onions, carrots and peppers. Fry bacon, add vegetables in the same sequence. Pass 2 minutes.

7. Cut the ribs and loin, put in the soup along with the passivation. Add required amount salt with pepper and bay leaf. Cook on low heat for another 10 minutes.

8. Leave the pot covered for 15 - 20 minutes so that the soup is infused.

9. At this time, you need to cook croutons. Cut the bread into cubes, fry (using oil for frying: vegetable or butter) with the addition of garlic.

10. Put in the oven for 10-15 minutes (minimum heat).

Serve the dish with croutons. You can also put some chopped greens.

Enjoy your meal!

3. Cooking pea soup with smoked brisket

Ingredients:

• Peas - 375 gr.
• Smoked pork belly - 500 gr.
• Pork flesh, preferably from the abdominal part. (without bones) - 250 gr.
• Potatoes - 375 gr.
• Spicy herbs for soup - 1 bunch.
• Water - 1.5 liters
• Carrot - 1 pc. (not big)
• Onion - 1 head.
• Salt, pepper to taste

Recipe:

1. Wash the peas, soak in water for 12-24 hours. (Current peas can be kept for 8-12 hours.)

2. Rinse the smoked pork belly in running cold water and add to the peas directly into the water in which the peas were soaked.

3. Pork pulp is also rinsed under running water cold water and add to the brisket with peas.

4. Put the pan on the stove and cook for about 2 hours, almost until done.

5. Peel, wash and cut potatoes into small pieces.

6. Rinse and chop the greens as well.

7. Put potatoes and greens in a saucepan in which peas are cooked.

8. Fry the onion, preferably on lard until soft, remove the rinds.

9. Wash the carrots, cut into cubes and put in the pan with the onion. Lightly fry and put into the prepared soup.

10. Salt the soup.

11. Bring the soup to a boil, cook for 20-30 minutes until tender.

12. Pepper.

13. Remove all the meat from the pan, let it cool slightly and cut into small pieces.

14. Put the chopped meat into the soup and heat the soup.

Serve bread from wholemeal flour with the soup, but it is best to use homemade crackers, made from white, wheat bread.

Enjoy your meal!

4. Video - Delicious pea soup in a slow cooker

Enjoy your meal!

Due to the fact that peas contain enough a large number of biologically active substances, all dishes prepared from it will be not only very tasty, but also incredibly healthy. B group vitamins improve mental abilities, stimulate growth and development, therefore they are very useful for people of all ages, and especially for children. A video on how to cook pea soup will help novice hostesses prepare a great hot dish that can be served not only for a family dinner, but also for a festive dinner.

Every time you think about what soup to cook for lunch, remember that peas are rich in biotin, which is called the beauty vitamin for a reason. Few people know, but it is pea soups that are very well suited for those who take good care of their bodies. You do not need to go on exhausting diets, you can eat hearty and nutritious pea soup, the video recipe of which will tell you in detail about all the intricacies of preparing this amazing product.

Most frequently asked question, which is of interest to hostesses when cooking pea soup - how many peas to take in a three-liter pan. The optimal amount for three liters of water is 1 cup, but if you want to make thicker mashed soup, you can take one and a half cups.

When you are going to boil peas, remember one basic rule - always rinse the pea kernels well in cold water and soak them for several hours before boiling. Thanks to this procedure, you will be able to save most of the useful substances, located in peas, and save yourself from unpleasant consequences in the form of flatulence.

A step-by-step recipe for pea soup will help you prepare a delicious and very healthy lunch.

We wash and soak the peas for about two hours, if you have more time, you can soak them overnight. If you soak the soup for more than two hours, try to change the water so that the peas do not ferment.

Rinse the swollen peas again in cold water and put them in a saucepan. Pour three liters of water and cook over medium heat. When the peas boil, remove the foam and reduce the heat.

Cook the soup for about 30-40 minutes - this time will be enough for the peas to soften.

We clean the potatoes and cut into strips, as for frying.

Add the potatoes to the peas and continue to cook over medium heat.

Cut the smoked brisket into thin strips.

So that the pea soup with pork is not very fatty, you should fry the brisket until golden brown.

Peel the onion and cut into fairly large pieces. It is best to use a special vegetable grater and cut the onion into rings or half rings.

We clean the carrots and rub on a coarse grater.

Pour a little vegetable oil into the pan and fry the onions and carrots until the vegetables are soft.

By this time, the soup will begin to thicken and the potatoes will be almost ready.

Add carrots with onions and continue to cook, only over low heat.

While the vegetables are cooking, chop fresh herbs and add them to the soup along with the fried brisket.

Leave the pork pea soup to simmer over low heat for about 10 minutes.

During this time, prepare the croutons.

White bread or loaf cut into thin sticks.

Mix salt and black allspice and sprinkle slices of bread with this mixture.

We spread the bread sticks on the bottom of the baking sheet and fry them until golden brown in the oven at a temperature of 180-200 degrees. If you are using an air grill, put the prepared bread on the sticker with holes that comes with the kit and cook for about 10 minutes at a temperature of 180-200 degrees at medium speed.

After the croutons are ready, put them on a plate and let them cool, otherwise they will quickly soften when added to the soup.

By this time, the pea soup with brisket will be ready, it must be covered and let it brew for 5-7 minutes. After that, it can be served at the table.

Crackers can be put directly on a plate or served separately. The remaining crackers can be stored in glass jar and use as desired. Enjoy your meal!

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Recipe for pea and classic soup with smoked brisket

Nothing warms a frosty winter day like a good one, rich soup with smoked brisket - so thick, tasty and satisfying that one can replace the first and second.

Each housewife has her own proven recipe for such a culinary miracle. An absolute classic of the genre is, of course, pea soup with smoked brisket. But maybe take beans or lentils instead of peas? Or after the New Year holidays, a couple of cans miraculously survived in the refrigerator canned corn?

Classic pea soup with brisket

Both yellow and green peas are suitable for this recipe - in the second case, the taste will turn out to be more sweet and tender. Water at the stage of its addition to the finished peas can be replaced with broth - it will be tastier. Ingredients are given based on a five-liter pan.

• 1.5 cups of peas;
• 2 medium potatoes;
• 2 medium carrots;
• 2 medium onions;
• 400 gr. smoked brisket;
• salt, pepper, bay leaf, herbs - to taste.

Rinse the grits and soak in cold water for half a day or more - optimally overnight. Drain the water, pour in a new one - twice the volume of swollen peas. Bring to a boil, if necessary, remove the foam and cook the peas over low heat until tender.

Meanwhile, smoked meat and peeled onions and carrots should be cut into cubes and browned well in a pan with salt and spices. When the vegetables are almost ready, remove the roast from the heat.

The readiness of peas is determined by testing - it should become soft and begin to boil. When the cereal reaches the specified condition, add hot water or broth to the pan to 2/3 of the volume. Add frying to the boiling base, straighten the dish for salt, add spices if necessary. When the carrots become soft, send the diced potatoes and bay leaf to the pan, then cook the soup over low heat until the potatoes are ready.

Bean soup with smoked meats

This brisket soup is prepared in the same way as pea soup - with the difference that instead of peas you need to take the same amount of beans. Dark beans will fit much better in this recipe than white beans - the finished broth will have a beautiful rich color.

Lentil soup with smoked brisket

Red lentils are best suited for cooking first courses - they are most quickly and readily boiled, which eliminates the need for pre-soaking. If only ordinary (green) is available, it is still advisable to keep it in cold water for several hours - this will significantly speed up the process of cooking cereals until cooked. In the future, you need to follow the instructions of the above recipe for pea soup with smoked meats.

Corn soup-puree with smoked brisket

• 2 cans of canned corn or 500 g of frozen grains;
• 1 liter of chicken or meat broth;
• 500 ml cream or milk;
• 200 g smoked brisket;
• 2 medium onions;
• 1 large carrot;
• 1 bell pepper;
• salt, pepper, herbs to taste.

Peel and grate the carrots on a coarse grater, remove the stalk and seeds from the pepper and chop the pulp with a knife. Fry the vegetables in a small amount of oil until cooked - they should become soft.

Defrost frozen corn, drain juice from canned corn. Bring it together with pepper and carrots in a blender to a homogeneous structure. If you want the consistency of the soup base to be absolutely silky-creamy, the resulting substance will have to be rubbed through a sieve to get rid of the shells of the corn kernels. Then you need to introduce the warmed broth and milk and beat everything together well again, then straighten it with salt and add spices. Separately, prepare the frying - diced onions and smoked meat, brown them in a pan until the onions turn golden.

Add the brisket with onions to each bowl of hot soup right before serving. Additionally, you can decorate corn soup chopped green onions and cook crispy homemade croutons for it. By the way, in order for the dish prepared according to this recipe to have a particularly appetizing color, it is recommended to add half a teaspoon of turmeric powder to the blender when whipping.

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Pea soup with smoked brisket

How to cook Pea Soup with Smoked Brisket

1. Rinse the peas in cold water until the water runs clear. Pour it with water and leave for about 2 hours to swell. Sometimes it takes more time, it all depends on the pea itself. During this time, the water must be changed at least once.
2. After the time has elapsed, rinse the peas again. Pour a pot of water, about 3 liters. and pour peas into it. Cook for about 40 minutes, stirring occasionally so it doesn't stick or burn.
3. While the peas are cooking, peel the onion and cut into large pieces.
4. Peel and wash the carrots, grate them on a coarse grater and fry together with onions in a pan with vegetable oil until golden brown.
5. Wash and peel the potatoes, cut them into small cubes.
6. Once the soup has thickened, salt and pepper it to taste. Add chopped potatoes to the pan and cook for 10-15 minutes.
7. Cut the smoked brisket into small pieces. Fry without using oil in a pan for 5 minutes, stirring constantly.
8. Add fried smoked brisket and onions with carrots to an almost ready soup.
9. Finely chop the greens and add to the soup pot. Cook for another 10 minutes, turn off the stove and let it brew for another 15 minutes.
10. Serve hot pea soup with garlic croutons and fresh herbs.

You can please your family by preparing a delicious pea soup with smoked brisket. You can use any smoked meats (both pork, and beef, and chicken) - they will give the pea soup a characteristic flavor and refined taste. The biggest disadvantage of pea soups is that it takes a lot of time to cook. Soaking peas takes from 2 to 10 hours. Yes, and peas are cooked for at least an hour. But other than that, this is a very tasty soup full of smoked flavors. Serve it hot, adding croutons or croutons.

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Pea soup with smoked bacon easy recipe

simple and delicious recipe pea soup. garlic croutons be sure to apply!

Pea soup with smoked brisket simple recipes cooking pea soup with smoked meats. I have nothing against recipes with smoked ribs, it is also certainly delicious. But sometimes the search for these same ribs discourages all desire to cook soup. Brisket is a much more common product in stores, I don’t know why, but it is.

Everyone has little time, so we really want to reduce the cooking process, albeit our favorite dishes, to a minimum. With pea soup, I know only one possibility - it's a slow cooker. How to cook pea soup in a slow cooker, just like in a regular saucepan, only the time for boiling peas will be reduced by two to three times.

For the impatient RECIPE BELOW, and now the nuances of cooking

How to cook pea soup with smoked meats, shades of nuances:

1. Peas should be taken chopped, it boils much faster.
2. Try to remember to soak the peas overnight, or if you are going to cook in the evening, then in the morning it will take you a couple of minutes, but it will speed up the boiling process.
3. Be sure to rinse the peas, whether you soaked them or not, and put them to boil in fresh cold water.
4. If you cook in a regular saucepan or in a slow cooker that allows you to look under the lid, then it’s easier for you to keep your finger on the pulse and evaluate the required degree of peas. If you, like me, have a pressure cooker and the process of opening the lid is not a simple shamanic action. Then I recommend that you cook the peas for 30 minutes, if you prefer boiling to a puree state, then 40 minutes. The further process will depend not only on whether you soaked or not, but also on the quality of the peas themselves. If you are not satisfied with the state of the peas, add another 15 minutes.
5. Subsequent cooking is the same for both pans. Set the slow cooker to the "frying" mode and add all the other ingredients according to the recipe as in a regular saucepan.
6. About crackers, do not be too lazy to make them, they have a completely different taste. I can't imagine pea soup without croutons. Be sure to let the oil with garlic stand, let it soak in the smell of garlic, it is much tastier.

And one more nuance, if you want to cook lean pea soup, the recipe will be the same, with one exception, do not add the brisket and that's it! Real vegetarian pea soup is ready for you!

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Pea soup from pork belly

Despite the fact that many housewives sometimes refuse their family members a request to cook pea soup, fearing bloating and other consequences, pea soup loved by many because of its peculiar rich taste.

Especially good and tasty pea soup with pork belly or with smoked meats. You just need to cook it correctly, and then you won’t pull your household by the ears from this first course, and they’ll even ask for supplements.

Compound: 500 gr. pork belly, 1 cup dry split peas, 300 gr. potatoes, 1 small carrot, 1 onion, 1-2 tbsp. tablespoons of vegetable oil, 2-3 pcs. bay leaf, 5-6 peas allspice, salt, ground black pepper to taste.

Preparation of pea soup: Sort the peas, rinse with cold water and soak in warm water for 1-2 hours.

Rinse the pork belly under running cold water, place in a saucepan and cover with cold water. Cover the pot with a lid and put on a high heat. Carefully remove the foam that appeared during boiling with a slotted spoon and continue cooking over low heat. Remove the cooked meat from the broth, cool and cut into small pieces, and meat broth strain (yield - 2.5-3 liters).

Peel potatoes, wash and cut into small slices. Peel the carrots, wash and cut into thin strips. Gently peel the onion head, rinse and chop finely, then, together with chopped carrots, lightly fry in vegetable oil.

Pea soup with smoked meats is very often prepared in our family, as it is hearty and tasty dish It is easy to prepare, has a pleasant appearance and aroma and perfectly satisfies hunger. You can make soup from young peas, which is available in season or frozen, or you can use dried peas. This will take a little more time.

Pea soup with smoked chicken it turns out boiled and very tasty, you can use it as a finished leg, breast, and pea soup with smoked wings will also turn out appetizing.

An ideal serving for this soup would be garlic or regular croutons, homemade croutons made from wheat or rye bread would also be good.

Taste Info Hot soups / Pea soup

Ingredients per pot 3.5 liters.

• potatoes - 400 g;
• onion - 100 g;
• carrots - 150 g;
• smoked chicken breast- 300 g;
• refined sunflower oil - 60 ml;
• dried peas - 200 g;
• bay leaf - 2 pcs.;
• parsley - 1 bunch;
• salt, pepper - to taste.

How to cook Pea Soup with Smoked Chicken

Pea soup can be made with broth, or just use water. Since we will have a rich taste due to smoked chicken fillet, we will not use the broth. You can use any greens in the soup - parsley, green onion, dill, cilantro.

If you are using dry peas, like I did, then you must first soak them in cold water for several hours. It is better to fill it with water and leave it overnight. During this time, the peas will swell and it will take less time to cook. Drain the water in which the vegetables were soaked, fill with fresh water and put the pan on the stove. After boiling, remove the foam and cook the peas for about an hour over low heat.

Consider old peas that have been stored for a long time can cook much longer. Well cooked peas should fall apart. If it is cooked for a very long time, it will boil to a state of homogeneous mashed potatoes. In combination with smoked chicken, such boiled pea soup will be very tasty.

While the peas are cooking, prepare the dressing for the pea soup with smoked meats. Cut the onion into small cubes, heat refined sunflower oil (without a strong odor) or margarine in a frying pan. Place the onion in the pan and sauté until translucent, 5-7 minutes over medium heat. Make sure it doesn't burn.

After that, add peeled carrots grated on a coarse grater or cut into thin sticks to the onion.

Saute the vegetables for about 5-7 minutes until the carrots are soft. Then set the pan aside, we will need it only at the end of cooking.

In the meantime, after an hour of cooking, the peas became soft and crumbly - try it and see for yourself. If so, it's time for the rest of the ingredients.

Send the potatoes cut into small cubes into the pan. Try to keep the cubes about the same size. Turn the heat to medium and cook the peas along with the potatoes for 7-10 minutes after boiling. Cooking time depends on the type of potato.

3 minutes before the potatoes are ready, add finely chopped smoked chicken fillet in pea soup, after freeing it from seeds and skin.

Bring the soup to a boil and simmer for 2-3 minutes to combine the ingredients. Add salt, pepper, bay leaf and spices to taste.

Remove the pot of pea soup from the oven and let the first course brew for 10 minutes. After that, remove the bay leaf from the soup, as it will be bitter, and add finely chopped parsley.