What can you use to make pea soup? How to make pea soup with ribs. Step-by-step recipes for making pea soup with photos

Many who are going to cook this first dish are puzzled by the question of how to cook pea soup so that the peas are softened. We will look at just such a recipe for homemade pea soup with step-by-step photos below.

Ingredients

• Peas - 400 grams
• 400 ... 500 grams of meat for broth
• Potatoes - 3-4 pieces
• One carrot
• Onion
• Smoked meats - 400 grams
• Water, salt, sugar, spices

Recipe

Delicious and proper homemade pea soup and just pea soup are, as they say, “two big differences.” Therefore, so that even a novice cook can hear a lot of flattering reviews, and not cook something unappetizing that vaguely resembles pea soup, we will try to tell you 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 are boiled.

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

fill it with two liters of ordinary water at room temperature and “forget” about it for eight ... twelve hours. And although such preparation has little to do with how to quickly cook peas for soup, it is really necessary. But there is a little trick: if you forgot to do this in advance, it doesn’t matter. Fill the peas with boiling water, not room temperature. And then the peas will swell and become soft during cooking in just a couple of hours.

Now that the peas have been “pre-treated”, set them to boil. A liter of water (it’s better to leave the one in which it was soaked), one teaspoon of salt, the same amount of sugar, and on the stove. You need to cook it over low heat after boiling and under the lid until it becomes a homogeneous puree. Usually it’s an hour... an hour and twenty, no more. Yes, and it’s better to cook it immediately in a three-liter saucepan, which will then serve as a measure for pea soup, but more on that below.

However, what is pea soup without a tasty, rich broth. Therefore, 400 ... 500 grams of meat, one medium onion (put it directly in the husk, anyway, then the broth will be strained 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 low and cook our broth for pea soup for about an hour and a half.

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

cut into thin, short strips.

One large carrot

grate on a coarse grater.

Pea soup was known already in ancient times, and in Europe it took root only in the 17th century thanks to German cooks. Now there are several hundred recipes for preparing this tasty, nutritious and healthy dish, which in each country has acquired its own national characteristics. The Germans add smoked meats and sausage to pea soup, the Italians add Parmesan and dry wine, the Mongolians prepare this dish with tomato juice, and the Indians cook dal - pea soup in coconut milk with spices fried in oil. Peas, containing vegetable protein, amino acids, vitamins, minerals and trace elements, are indispensable in the home diet, especially if there are children in the family. Thick, aromatic pea soup, meat or lean, is perfect for lunch, so let’s talk about how to properly prepare this dish so that you can say “finger-licking good” about it.

Proper peas - delicious pea soup

For this purpose, dry peas are usually used - split or whole, which are sorted, washed and soaked in cold water so that they are subsequently boiled well. If possible, the water should be changed periodically, and bay leaves can be added to improve the taste. In the morning, the water is drained, the peas are washed again and set to boil in water or broth. For a five-liter pan of soup, you usually take 1.5–2 cups of peas, but the proportions may vary depending on the recipe. If you want the peas to cook faster, pour boiling water over them, boil for 15 minutes and add half a glass of cold water to the pan. At the same time, it is not recommended to add salt to the soup during the cooking process and dilute it with cold water, but if necessary, you can add a little boiling water. You can speed up the cooking of peas by adding a tablespoon of butter or vegetable oil to the broth or water.

A very tasty soup is made from canned peas, which are ground in a blender to puree, diluted with hot broth, flavored with spices and butter.

Cooking pea soup with meat

It turns out especially tasty and satisfying in meat broth, and you can cook it with any meat - beef, pork, lamb, chicken, goose and smoked meats, and in our recipes you will learn how to cook this dish correctly. Smoked meat soup is considered a classic and the most popular in various cuisines of the world; moreover, smoked meats give the dish a special piquancy and spicy aroma.

A strong meat broth is made from fresh meat, pork or beef ribs, shanks, brisket, the meat is separated from the bones, cut into pieces and added to the pan along with the prepared peas. Cooking time varies individually, but as a rule, soaked crushed peas are cooked for about 40 minutes, and whole ones - up to 1.5 hours. If you cook a puree soup, cut the meat only after grinding the peas and vegetables in a blender.

To save time, you can cook the soup with stewed meat or meatballs, adding them to the dish half an hour before the end of cooking.

Vegetables, spices and other additives in pea soup

While cooking, cut vegetables: potatoes - into large cubes, carrots, celery or parsley root - into small cubes, onion into strips or half rings. Vegetables are dipped into the broth with meat and peas, but you can add only potatoes to the soup, and fry the remaining vegetables, adding chopped sausage, ham or frankfurters if desired. If the soup turns out to be liquid, a sauté is made from butter and flour, and for a delicate taste, milk and cream, often whipped with yolk, are added to the soup. For piquancy, spices are added (cumin, fennel, turmeric, coriander, pepper, garlic), which eliminate the characteristic pea taste and make peas easier to digest. A few minutes before the end of cooking, add finely chopped dill and parsley into the pan and let the dish brew so that the vegetables are saturated with the aroma of meat and seasonings.

served with white bread crumbs, fresh herbs, mustard, sour cream and cream. This delicious dish is good to cook in winter, when you want to warm up and eat something especially hearty and nutritious. The recipes for proper pea soup published on our website will help you with this. You can show your imagination and prepare pea soup with champignons, homemade noodles, dumplings, seafood, apple, cherry plum and pomegranate seeds. Cooking pea soup is not very difficult, and the result will please the whole family and lift your spirits, because tasty food is a good antidepressant.

This dish gained great popularity in the first century BC. Back in Athens, hot soup was sold on the street. Nowadays, almost everyone knows how to cook pea soup. The main secret to an ideal result is the right component. The best choice is the Dutch brain variety, which must be soaked, changing the water periodically. The highlight will be the wheat croutons that are added before serving.

This is the simplest and most common cooking option. To get a rich flavor, you need to soak the peas in advance.

Ingredients:

• pork – 300 g;
• dry peas – 220 g;
• bulb;
• spices;
• potatoes – 7 pcs.;
• carrots – 1 pc.;
• water – 3 liters;
• bay leaf – 2 leaves;
• butter – 45 g;
• garlic – 3 cloves;
• salt – 0.5 teaspoon.

Preparation:

1. Rinse the peas and cover with cold water. Leave for a couple of hours.
2. During this time, change the water three times.
3. Place meat in a large saucepan.
4. Drain the peas. Pour into a saucepan.
5. Fill with water.
6. Chop the garlic and add to the meat.
7. Add some salt. Boil for an hour.
8. Cut the potatoes into pieces and add to the soup. Cook for half an hour.
9. Chop the onion.
10. Grate the carrots.
11. Heat a frying pan and sauté vegetables until soft.
12. Sprinkle with spices. Put in the laurel.
13. Transfer to soup. Boil for half an hour.

How to cook with chicken broth?

This is a soup based on the recipe of the famous TV presenter Yulia Vysotskaya.

Ingredients:

• chicken thighs – 2 pcs.;
• green split peas – 150 g;
• dried onions;
• potatoes – 3 pcs.;
• dried celery;
• paprika;
• dried spinach;
• coriander;
• dried carrots;
• ground cumin;
• water – 1500 ml;
• salt;
• lemon - quarter.

Preparation:

1. Rinse the thighs, place in a saucepan, add water. Boil for one hour after the start of boiling.
2. Get the meat. Strain the broth. Place back on the heat and bring to a boil.
3. Chop the peeled potatoes and add to the broth.
4. Add dried herbs, vegetables and spices.
5. Boil until the potatoes are ready.
6. At the end, add chopped lemon to the soup.

Scandinavian cooking recipe

Each nation has its own version of preparing this dish. Try this tender Scandinavian-style soup.

Ingredients:

• ribs – 500 g;
• dry peas – 460 g;
• allspice – 2 peas;
• parsley – 20 g;
• water – 2.2 liters;
• ground black pepper;
• salt;
• dill – 20 g;
• bulb;
• carrots – 1 pc.;
• black pepper – 2 peas;
• dried thyme – 1 teaspoon.

Preparation:

1. Wash the peas and leave in water for six hours.
2. Drain the water.
3. Transfer the peas to a saucepan. Pour in water.
4. Peel the onion, chop it, simmer until golden brown.
5. Peel and grate the carrots. Add to onion.
6. An hour after the peas start cooking, add the ribs. Boil for half an hour.
7. Remove the ribs, cool, and cut into portions. Return to broth.
8. Place the roast in a saucepan. Add salt.
9. Chop the parsley. Place in soup.
10. Add spices, mix.
11. Chop the dill. Add to soup.
12. Cover with a lid. Serve after a quarter of an hour.

Classic pea soup

To get a hearty, tasty lunch, you will need a minimum of available ingredients and a little time if you pre-soak the peas.

Ingredients:

• peas – 500 g;
• dill – 20 g;
• bulb;
• petiole celery;
• carrots – 1 pc.;
• water – 2.3 liters;
• seasoning for meat - 1 teaspoon;
• potatoes – 1 pc.;
• cream – 100 ml;
• garlic – 1 clove;
• Borodino bread - 4 pieces.

Preparation:

1. Soak the washed peas and leave for six hours. It will be convenient to pour the beans in the evening.
2. Rinse. Place in a saucepan. Fill with water.
3. Add salt. It is better to cook in a cauldron or pan that has thick walls.
4. When it boils, foam forms and must be removed.
5. Peel the potatoes, cut into large pieces.
6. Coarsely chop the peeled carrots.
7. Place vegetables with beans.
8. Wash the onion and place it in a saucepan along with the peel. In this version of preparation, the soup will get a beautiful amber color, which will be given by the husk.
9. Add celery stalks.
10. Switch the heat to low.
11. Cook for two hours.
12. Remove celery and onion.
13. Grind the products with a blender, transferring them to a convenient container.
14. Add some salt. Add seasonings.
15. Pour in the cream brought to the boiling point.
16. Peel the garlic, chop it, add it to the composition.
17. Cut the bread into small pieces. Fry in a frying pan, no need to add oil.
18. Pour the soup into bowls. Garnish with dill. Add croutons in portions.

Pea soup with smoked meats

Smoked meats add a special taste to the familiar dish. Use split peas so you don't have to waste time soaking.

Ingredients:

• smoked ribs – 500 g;
• brisket – 300 g;
• potatoes – 300 g;
• peas – 250 g;
• onion – 160 g;
• carrots – 150 g;
• vegetable oil;
• salt;
• pepper;
• green;
• bay leaf - 4 leaves.

Preparation:

1. Place ribs in pan. Fill with water. Boil for half an hour after boiling.
2. Get it. Cool. Remove meat from bones. Slice.
3. Rinse the peas.
4. Place the meat back into the broth.
5. Add peas.
6. Cook for half an hour.
7. Remove the skins from the bulbs. Shred.
8. Peel the carrots and grate them into a medium-fine grater.
9. Cut the brisket.
10. Pour oil into the frying pan. Add vegetables and fry. Transfer to a plate.
11. Place the brisket into the pan. Fry without oil.
12. Peel the potatoes, cut into cubes. Dip into the broth.
13. After five minutes, transfer the brisket.
14. Add salt. Add spices, fry.
15. Cook until potatoes are soft.
16. Put in the laurel.
17. Remove from stove. Keep covered.
18. After 10 minutes, remove the bay leaves.
19. Garnish the soup with chopped herbs.

With beef

To pamper your body with something hot, you can cook pea soup with meat. This dish is not only healthy, but also filling. Any part of beef is suitable for cooking, but if you need to get a rich dish, use meat on the bone.

Ingredients:

• beef – 450 g;
• peas - 1 cup;
• bay leaf – 4 leaves;
• potatoes – 200 g;
• onion – 150 g for frying;
• onion - 1 small onion for broth;
• carrots – 120 g for frying;
• pepper;
• salt;
• carrots – 1 pc. for broth;
• vegetable oil.

Preparation:

1. To avoid soaking, use split peas.
2. Rinse the beef and place in a saucepan.
3. Peel the carrots, place one whole root in a saucepan, grate the rest.
4. Peel the onion. Place one head into the pan, chop the rest.
5. Fill the pan with water, close the lid, and bring to a boil.
6. After two hours, add bay leaf.
7. Get the beef. If there are bones, separate the meat and chop.
8. Remove onions and carrots. You won't need boiled vegetables. Strain the broth.
9. Boil. Return the meat.
10. Add peas.
11. Peel the potatoes, cut them, place them in the broth.
12. Heat a frying pan, pour in oil, and simmer carrots and onions.
13. Chop the dill. Place in the soup along with the roast.
14. Boil for about 10 minutes, let it brew.

With crackers

A light first course, prepared without smoked meats and fatty broth, will help maintain a slim figure.

Ingredients:

• dry peas – 1 cup;
• garlic – 7 cloves;
• parsley – 15 g;
• dill – 15 g;
• potatoes – 5 pcs.;
• bay leaf – 2 leaves;
• carrot – 1 pc.;
• butter – 60 g;
• onion – 2 heads;
• water – 2.5 liters;
• ground black pepper;
• salt.

Preparation:

1. Rinse the peas, add water and leave for 12 hours. In this case, the peas will cook quickly enough and acquire a delicate taste.
2. Drain the liquid.
3. Place the peas in a saucepan and add water. Let it cook.
4. Remove the peel from the onion, rinse and chop.
5. Melt the butter in a frying pan, sauté the onion.
6. Cut the carrots into cubes.
7. Combine with onion. Fry.
8. Cut the peeled potatoes into cubes and place in a saucepan with the prepared peas.
9. When it boils, place the fryer.
10. Add salt, add bay leaf and pepper.
11. When the potatoes are cooked, add chopped herbs and chopped garlic. In five minutes the dish will be ready.
12. While cooking the dish, take the bread and cut it into cubes. Pour vegetable oil into a frying pan, place the bread pieces. Fry until golden and crispy. Add ready-made crackers onto plates.

How to cook pea soup in a slow cooker?

A multicooker will help you quickly prepare aromatic chicken soup.

Ingredients:

• smoked chicken fillet – 1 pc.;
• potatoes – 3 pcs.;
• chicken sausages for grilling – 3 pcs.;
• split peas - 2 cups;
• vegetable oil – 2 teaspoons;
• water – 1500 ml;
• bulb;
• spices;
• salt.

Preparation:

1. Wash and soak the peas in advance.
2. Chop the onion.
3. Heat oil in a bowl. Place onion. Set the “Frying” mode for five minutes.
4. Cut the sausage and fillet.
5. Place on onion.
6. Chop the potatoes and add to the bowl.
7. Drain liquid from peas. Place into a bowl.
8. Add spices.
9. Pour water. Add some salt.
10. Turn on the “Extinguishing” mode. Set time to two hours.

Delicious and simple recipe with meatballs

Pea soup is famous for its delicious taste and ease of preparation. Goes well with meatballs.

For the soup to be truly healthy and tasty, the peas must be soaked for at least six hours, preferably overnight.

Ingredients:

• pork pulp – 350 g;
• water – 2.6 liters;
• egg – 1 pc.;
• bay leaf – 3 leaves;
• refined sunflower oil – 55 ml;
• potatoes - 3-4 tubers;
• carrots – 1 pc.;
• dill – 20 g;
• salt – 2 pinches;
• ground black pepper - a pinch;
• bulb;
• dry crushed peas - 2 cups.

Preparation:

1. Soak the main component. Drain the water, rinse.
2. Peel the potatoes and cut them as convenient. Leave in water to remove starch.
3. Pour water into a saucepan and boil.
4. Add peas.
5. Place the washed potatoes.
6. Boil for an hour, regularly skim off any foam that appears on the surface.
7. Place the washed, chopped meat and onion into a meat grinder and grind.
8. Sprinkle with spices. Beat in the egg. Mix. Add some salt.
9. Roll up semi-finished meat products.
10. Place them in the soup and simmer for 10-12 minutes.
11. Chop the peeled onion.
12. Grate the carrots.
13. Sauté vegetables in a frying pan.
14. Place in soup.
15. Add salt, bay leaf. Remove from heat after 10 minutes. Let it brew to acquire a pronounced taste and aroma.

Creamy green pea soup

This cooking option uses fresh or frozen peas.

Ingredients:

• green peas – 400 g fresh;
• onions – 2 pcs.;
• butter – 5 teaspoons;
• pepper;
• green;
• broth – 550 ml;
• cream – 170 ml, fat;
• salt.

Preparation:

1. Peel the onions, chop, place in a frying pan. Sauté in butter. When browned, add the peas and fry.
2. Pour in the broth, you can use any composition. Boil for a quarter of an hour.
3. Pour in cream and boil. Remove from heat.
4. Grind the mixture with a blender.
5. Add pepper and salt.
6. If you used old peas and uncrushed skins remained during beating, grind through a sieve.
7. When serving, sprinkle with herbs.

Lenten pea soup

For those who observe fasting days, this soup recipe is perfect.

Ingredients:

• Mediterranean herbs;
• water – 2 liters for soaking;
• laurel;
• peas - 1 cup;
• oil for frying;
• dill;
• potatoes – 2 pcs.;
• caraway;
• carrots - 1 large fruit;
• onion – 2 pcs. medium size;
• for croutons, white bread - 2 pieces;
• black pepper – 5 peas;
• salt;
• water - 2 liters for soup.

Preparation:

1. Soak the peas in water.
2. Peel the onion and chop.
3. Peel and grate the carrots.
4. Cut the peeled potatoes into cubes.
5. Place the sliced ​​bread on a baking sheet and place in a hot oven to dry. This will take approximately 10 minutes.
6. Sauté the onion until transparent.
7. Place carrots in onion fry. Simmer for 12 minutes.
8. Drain the peas. Rinse.
9. Pour in a liter of water. Cook for two hours.
10. Move the roast and potatoes to the peas.
11. Add spices. Add water.
12. Cook for a quarter of an hour. Add salt.

With added sausage

Smoked meats will highlight the taste of pea soup and add a unique aroma to the dish.

Ingredients:

• crushed peas – 1 cup;
• smoked sausage – 350 g;
• carrot – 1 pc.;
• potato tubers – 3 pcs.;
• onion – 1 pc.;
• green;
• salt;
• bay leaf.

Preparation:

1. Wash the peas and soak for four hours.
2. Pour three liters of water into a saucepan and bring to a boil.
3. Drain the water from the peas and place in a saucepan.
4. Boil for an hour.
5. Chop the peeled potatoes and add to the peas.
6. Place the sausage cut into strips in a saucepan.
7. Finely chop the onion.
8. Peel the carrots, grate and fry.
9. Transfer to peas. Add salt.
10. Pour in greens, add bay leaves. Boil for a quarter of an hour.

Publication date: 11/01/2017

On the agenda is a soup made from fruits of the legume family - peas. This one ingredient in the soup 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 this crop, because the peas are initially soaked for several hours so that they become soft in the soup. Although this applies more to whole peas, so choose split peas, they cook faster.

Today we will look at cooking options for both the simplest lean soup 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.

Hearty pea soup

Pea soup with smoked meats: step-by-step recipe with photos

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 plate with soup.

How to cook pea soup 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 soup cooks for about 59 minutes.

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.

Classic pea soup 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 pea kernels at the same time.

Chop the vegetables and fry until the carrots are soft.

We also prepare potatoes to add to the soup.

Once half an hour has passed, add some seasonings and potato cubes.

Now you can add the frying.

Enjoy your lunch!

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 that 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, only one small bay leaf is taken.

Step-by-step recipe for pea soup with chicken with photos

Chicken is the most popular food among many families. Everything is made from it except desserts.

It fits perfectly in this soup. 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.

We 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 the pea mixture and reduce the heat intensity for about twenty minutes. While we wait for the soup to be ready, let's make the dressing.

Fry the vegetables and herbs until soft, then add them to the soup.

Cook the food for another quarter of an hour.

Pea soup with 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 peas 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.

Recipe for pea soup 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.

Delicious lean pea soup

If you observe church holidays, you can also cook hearty dishes during Lent. Prepare the same pea soup, but without the meat ingredient. Spices will only reveal the taste of peas, and garlic will add aroma.

Cook this soup until the potatoes and pea halves are tender. You can top it with garlic bread or croutons. Then no one will notice the absence of meat at all.

Ingredients:

• Half a glass of peas (120 g)
• Liter of water
• 2 pcs. potatoes
• carrot
• half an onion head
• garlic
• green
• spices, bay leaf, salt

We wash the pea kernels.

Pour a glass of water and forget for 2.5 hours. Then we send it to cook.

When boiling, remove the foam.

Chop the vegetables in advance.

It's potato time.

Next comes the turn of carrots and other vegetables.

Cook for half an hour, then add the greens.

Squeeze out the garlic.

Add a yeast-free flatbread to the soup.

Recipe for pea soup with meatballs

It was a discovery for me, but this option for peas can also exist. In my practice, this recipe is new, I have never been treated like this before. They usually cooked either soup with meatballs or smoked meats. And here we get an experiment, which, by the way, turned out great.

Ingredients:

• Chicken mince
• half a glass of peas
• bunch of dill
• garlic
• Bulb
• vegetable oil

We put a couple of liters of water on the stove, add salt and wait for it to boil.

Remember that the peas need to be washed and then placed in a container of boiling water. Set the heat intensity to “Medium” and cook for 2 hours.

Be careful that your cereal does not float away; open the lid.

Chop the onion and fry it a little.

Roll the minced meat into balls and lower them into the peas, then lower the golden onions.

Pepper and salt to taste.

Pea soup is a familiar first dish, especially suitable for the cold season. Why specifically for cold? These are my personal associations, somehow I’m not drawn to try it in the heat, but in winter and autumn, and even after a long stay in the fresh air, I simply cannot refuse a plate of hot, aromatic and rich pea soup (just like everyone else) my household). Therefore, I believe that it is correct to cook pea soup on bad weather and frosty days, although many of my relatives and friends are happy to cook it in the heat - taste and color, as they say, are no match.

So let's begin. Many people know it because it is a traditional dish in our cuisine. However, there are points that you should pay special attention to in order for the soup to be a success. Firstly, proper pea soup must be cooked in broth, and pork or beef ribs are best suited as meat. The option with chicken broth is also quite acceptable, but lean pea soup... I don’t know, it probably has admirers, but in my opinion this is not quite what is needed.

How to cook pea soup: you need to take one and a half glasses of peas, sort them out and rinse them thoroughly, add water so that it completely covers it, and leave for several hours (it is most convenient to do this in the evening, soaking the peas overnight). After the peas have swelled, they must be poured into the already prepared broth and cooked for about an hour. In principle, the cooking time is not too limited and depends on the type of peas and on the preferences of the eater: if you need whole peas in the soup, then you need to turn off the heat earlier and vice versa, if you want the soup to become similar to (or to prepare puree soup), then The peas need to be boiled longer. As already mentioned, any meat is suitable for broth, but if possible, it is better to cook it on ribs. Add bay leaf, various spices and salt to the broth. Speaking about how to cook pea soup, it should be mentioned that when the peas boil, foam appears on the surface of the broth, which must be skimmed off with a slotted spoon or a regular spoon.

While the peas are cooking, you need to take carrots and a couple of onions, chop them finely (grate the carrots on a coarse grater) and fry them in vegetable oil. You also need to peel and cut 6-7 potatoes into cubes. When the peas are almost boiled, add potatoes, carrots and onions to the broth, and add salt if necessary. In about 15 minutes the pea soup is ready! 2-3 minutes before turning off, you can add chopped herbs (any kind: parsley, dill, green onions) to the soup. If you wish, you can beat the resulting dish with a blender, and then you will get a wonderful pea soup puree (in this case, it is initially better to add a little more peas to achieve the desired thickness).

From all that has been said, it follows that cooking pea soup is not at all difficult, and the result will invariably whet the appetite. It is interesting that the classic recipe for pea soup does not include potatoes, but it can be cooked with smoked ones. In general, when discussing the topic of how to cook pea soup, one cannot help but mention that this dish really “loves” smoked meats. For taste and aroma, you can add a little chopped bacon (it is best to fry it along with onions and carrots). When serving soup on the table, you can put croutons (crackers) from white or black bread on a separate dish, or even better, cut them and put them on everyone’s plate. It turns out very tasty and unusual, you just need to eat it so that the crackers don’t have time to get completely soggy.

Speaking about how to cook pea soup, we must also talk about aspects that are unknown to many. For example, in order for the peas to cook faster, you can add a little baking soda (on the tip of a knife) to the broth during cooking. Although, of course, it is much better to just soak it in advance so as not to add questionable ingredients to the soup.

Bon appetit everyone!