Make a simple pea soup. Secrets of making delicious pea soup

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 claims to salt and season pea soup you need 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 l cold water;
• 2-3 large potatoes;
• bulb;
• one carrot;
• salt;
• garlic clove;
• some fresh or dried herbs

Cooking:

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

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

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

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

Cooking:

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

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

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

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

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

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

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

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

How to cook pea soup with ribs

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

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

Cooking:

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

How to cook pea soup with meat

Noble pea soup is obtained with regular meat. And although it does not have a spicy aroma, in terms of its food and energy value breaks all records. Prepare a set of products:

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

Cooking:

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

How to cook soup with peas and chicken

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

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

Cooking:

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

How to cook pea soup with pork

When it's cold outside, it's so nice to warm up with a plate of rich pea soup and help with 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:

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

Lean Pea Soup - Meatless Recipe

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

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

Cooking:

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

Pea soup from a briquette - cook it right

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

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

Cooking:

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

pea soup recipe

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

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

Cooking:

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

Peas are one of the most ancient and traditional food products. It's tasty and inexpensive. In terms of calories, it surpasses even meat, namely, lean beef. Soups, cereals, main dishes, salads are prepared from peas, pies are baked and jelly is cooked.

And pea soups are without a doubt the most popular. Especially wet autumn and frosty winter. How nice it is to sit down at a table with a plate of hot and thick pea soup, and next to it - separately - croutons or croutons! Sprinkle them on a plate, take a spoon - and squint in anticipation of pleasure :)

Very often, pea soup is prepared with smoked meats or on meat broth. But the vegetarian options are just as great. Which can always be “fixed” for a meat-eater by adding fried bacon or chopped smoked sausages directly to the plate.

Legumes are rich in proteins, which are well absorbed with moderate use and proper preparation of the product, and carbohydrates, which are so necessary for us. They also contain the most valuable plant fiber, maintain a healthy intestinal microflora and are able to prevent inflammation. American writer Theodore Dreiser called beans the best nutrition for the brain.

Boiled peas almost do not lose their valuable properties, and he has enough of them. Peas contain carotene, B and PP vitamins, ascorbic acid, calcium, potassium, iron and phosphorus salts, essential amino acids.

Bon appetit!

Many who are going to cook this first course are puzzled by the question of how to cook pea soup so that the peas boil. This is exactly the recipe for homemade pea soup with step by step photos, just below, we will consider.

Ingredients

• Peas - 400 grams
• 400 ... 500 grams of meat for the broth
• Potatoes - 3-4 pieces
• one carrot
• onion bulb
• Smoked products - 400 grams
• Water, salt, sugar, spices

Recipe

Delicious and proper homemade pea soup and just pea soup, these are, as they say, "two big differences." Therefore, so that even a novice cook will hear a lot of flattering reviews, and not cook an unappetizing something that vaguely resembles pea soup, let's try to talk about all the "pitfalls" of this amazing dish. But at the same time, we will try to make the cooking itself as simple as possible and tell you how to cook pea soup so that the peas boil.

So the first thing to do in order to cook a delicious pea soup is to soak the peas. In fact, there is nothing complicated about this, just 400 ... 450 grams of dry peas

pour two liters plain water room temperature and "forget" about it for eight ... twelve hours. And although such preparation does not fit well with how to quickly boil peas for soup, it is really necessary. But there is a little trick: if you forgot to do it in advance, it does not matter. Fill the peas with water not at room temperature, but with boiling water. And then the peas will swell and become soft during cooking in just a couple of hours.

Now that the peas have undergone " pretreatment”, put it to boil. A liter of water (it is better to leave the one in which he soaked), one teaspoon of salt, the same amount of sugar, and on the stove. You need to cook it on the smallest fire after boiling and under the lid, until a homogeneous puree. Usually it's an hour ... an hour twenty, no more. Yes, and it’s better to cook right away in a three-liter saucepan, which will then be the measure of pea soup, but more on that below.

However, what is pea soup without delicious, rich broth. Therefore, 400 ... 500 grams of meat, one medium onion (put directly in the husk, anyway, then the broth will drain, and everything will be thrown out of it), a teaspoon of salt, black peppercorns, bay leaf and two liters of water. After boiling - everything is as always, remove the foam, reduce the heat to a minimum and cook our broth for pea soup for about an hour and a half.

While the broth and peas are cooking, clean and chop the other components of the pea soup. Six - seven small (or three - four larger) potatoes,

cut into thin, short strips.

One large carrot

rub on a large grater.

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 an unforgettable flavor. To cope with the preparation, it is enough to follow our recipe. "I love to cook" shares on his website a wonderful, fragrant and very delicious soup: and although 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

1. 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 clean water comes out of it. 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 with cold water and pour the water again, boil again - and so on a couple of times.
2. 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.
3. 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 the 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, white foam will appear - 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.
4. It's time to start frying. We rub the carrots on a coarse grater, chop the onion finely. 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.
5. 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.
6. 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.
7. Cook until our potatoes are ready. Add dill, marjoram and remove from heat.
8. 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.
9. 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, then transfer to a paper towel and leave for a couple of minutes so that the excess oil is absorbed. So fragrant garlic croutons are ready for our pea soup with ribs.
10. 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 high nutritional value, rich in folic acid, iron, protein necessary for full-fledged vigorous activity.

To make soup with peas cook faster, it is better to soak dried peas for 2-3 hours (or even better overnight). The proposed version of soup with peas is without preliminary sautéing. This approach may be of interest to those who are looking for a way to cook peas for violations digestive system, since peas are highly digested here. For more traditional cooking options, see the links:.

Ingredients

• 1 large onion
• 4 carrots
• 4 to 6 cups of water
• 2 cups dried peas
• Salt and pepper to taste
• 70 g butter
• Ham, diced

How to make pea soup

1. Cut onions and carrots. Pour 4 to 6 cups of water into a saucepan (the amount of water depends on your preferred soup thickness). Add chopped carrots and onions to the pan, place the peas soaked in advance in the same place. Salt and pepper to taste.

2. Cut into small cubes ham and butter, also send to the pan. Depending on preference, you can make a vegetarian version of the soup, in which case omit the ham and substitute butter vegetable.

3. Cook over very low heat for 40-50 minutes (if you did not pre-soak the peas, it will take you 5 hours), until the peas are soft and the soup is of the desired consistency. At the very end, the soup can be decorated with herbs and left to sweat under the lid for several minutes.