New recipe. Pea porridge without soaking

Pea porridge is a dish made from peas boiled in water. Agree that we do not often indulge ourselves with such yummy, but in vain! Not only is its preparation does not require much effort, it is also very useful for our body. This is a tasty and satisfying side dish that goes well with meat dishes, smoked meats and fried sausages.

Pea porridge is distinguished by its nutritional properties at a fairly low calorie content. It contains elements such as zinc, iron, magnesium, calcium, vitamins A, B, C, E. With all this, the calorie content of porridge is only 90 kcal per hundred grams. This dish is recommended to be consumed to maintain the health of the cardiovascular system, preserve youth, beauty, good figure, sharp vision and memory, stability of the nervous system, to protect against harmful substances, the occurrence of cancer. With significant indigestion, ulcers or chronic gastritis, flatulence and other serious ailments associated with the gastrointestinal tract, the use of pea porridge should be limited.

Preparing and boiling peas

To make the bean dish delicious, you need to properly cook pea porridge. To do this, you need to choose a good quality peas and properly prepare them.

The most useful, very valuable in terms of vitamin content is unshelled peas.

However, such a product must be soaked in cool water in advance. The beans are sorted out, poor-quality and spoiled peas are removed. Rinse under running water. It is advisable to do this several times. Next, the washed peas are poured and left overnight. Thanks to the procedure, the peas will boil well, and your favorite dish will turn out delicious.

To quickly cook pea porridge, it is placed on the stove in the same water in which the beans were soaked, adding the missing amount. The pan should be with a thick bottom and walls. Everything is brought to a boil over medium heat, salted, and boiled for about half an hour on a candle.

The proportions of water and peas in pea porridge should be approximately 2.5:1.

During cooking, the future dish must be thoroughly mixed so that the mass does not stick. At the end of cooking, the whole mass is turned into puree using a pusher or blender, as you like. But remember, you need to cook pea porridge in water for at least half an hour, otherwise the peas will turn out tough and tasteless.

How to cook pea porridge in a slow cooker

Recipe number 1 - tasty and fast

Ingredients:

1 cup peas
1 glass of water
salt.

Cooking:

Rinse the beans, do not soak, pour into the multicooker bowl, pour water, salt. The water should be about a centimeter above the peas, no more. Close the lid, then turn on the "Extinguishing" mode for 2 hours. You can also set the mode "Buckwheat" or "Groats". If the porridge stays in the slow cooker for a while, it will thicken, so you can pour more water in anticipation of this.

It should be said that the cooking time is very dependent on the type of peas. Shelled is cooked faster, whole - longer. Sometimes there are peas that do not boil completely.

Recipe number 2 - with chicken

Ingredients:

400 g peas
400 g chicken meat (breast or cut from the thighs and drumsticks, as you like),
1-2 bulbs
1 medium carrot
salt and spices for chicken - to taste,
vegetable oil for frying.

Cooking:

Cut the onion into cubes or half rings, grate the carrots on a coarse grater, put the vegetables in the multicooker bowl, add vegetable oil, then fry in the "Frying" or "Baking" mode until transparent. Next, add the chicken meat, cut into pieces, and fry for 15-20 minutes, stirring occasionally. Then pour in the washed peas, salt, spices, pour water or chicken broth so that it covers the food by two fingers, close the lid and set the “Stew” mode for 1.5–2 hours or “Buckwheat” (“Groats”, “Porridge "). After cooking, add a spoonful of butter if desired and let it simmer in the heating mode for another 10 minutes. Sprinkle with herbs, and to the table!

Recipe number 3 - with milk

Cereals in milk are very poorly boiled soft. Therefore, if you want to get porridge-mashed potatoes, then pre-soak the peas for 6-8 hours.

Ingredients:

Peas - 1 tbsp.
Milk - 2 tbsp.
Salt - 1 tsp
Butter - 50 g

Step by step preparation:

Since the peas will be boiled in milk, pre-soak them for 6-8 hours. Then drain the water and rinse it.
Send the cereal to the bowl of the multicooker, pour in the milk and immediately put the salt.
Select the "Extinguishing" program and set 2.5 hours.
10 minutes before the end of cooking, add butter to the porridge.

Recipe number 4 - with onions

To prepare porridge from peas in a slow cooker, peas must also be pre-soaked, and then use the “Stew” mode for an hour to two, then the cereal will boil slowly, and the taste of the finished dish will be most saturated.

There is no risk of burning in the slow cooker, so the pea porridge in it turns out to be especially tender and airy.

The simplest onion frying can give it a special taste - this is how they liked to eat pea porridge in Rus', except that they cooked it, of course, in the oven.

Ingredients:

1 cup peas (pre-soaked)
3 glasses of water
1 large onion
piece of butter
2 tbsp. spoons of sunflower oil
salt and pepper to taste

Cooking method:

First, in a multicooker bowl on the “Heating” mode, you need to fry finely chopped onions, then pour peas into it, pour everything with water, salt and set the “Stew” mode for 2 hours. After cooking, fill the porridge with butter.

Delicious pea porridge recipes

How to cook pea porridge in water

Having mastered the basic recipe, you can experiment, try new things, discover unexpected combinations and “play” with might and main with additives.

Ingredients:

1 cup dry peas
salt to taste

Cooking:

Wash the grits, soak for at least 5 hours. Add water at the rate of 1:2, bring to a boil, then reduce the heat, remove the foam, salt, cover with a lid, then cook until tender (about 40 minutes). Puree the porridge with a potato masher, serve hot.

Cooking pea porridge in the oven

If you cook pea porridge in the oven, it is recommended to add additional ingredients. Remarkable taste has pea porridge with the addition of meat.

Cooking method:

Boil the beans until half cooked. Separately fry the pieces of meat. Prepare overcooking of onions and carrots. Warm up the shower. Put peas in the bottom of the pan, then pieces of meat, overcooking on top. To make the porridge juicy, you can pour a small amount of meat broth. Cooking time - 1 hour 30 minutes.

How delicious to cook pea porridge with mushrooms?

List of ingredients:

water - 800 ml.
peas - 400 gr.
onion - 3 pcs.
champignons - 450 gr.
sunflower oil - 90 ml
pepper mixture, salt

Cooking steps:

Mushrooms, onion cut finely, fry in sunflower oil for 12 minutes.
Pour the cereal into a pot and fill with water.
Add onions and mushrooms and stir.
We cover the pot with a lid.
We send it to the oven (200 degrees; 45 minutes).
We take out the pot, add a mixture of peppers and salt.
Leave in the switched off oven for 25 minutes.

Recipe for pea porridge with stew

Peas boiled in water are suitable for lean or diet food. For men, especially those who are engaged in active physical labor, such a dish should be prepared with meat or stew.

Ingredients:

Water - 4 tbsp.
Peas - 2 tbsp.
Carrots - 2-3 pcs.
Onions - 1-2 pcs.
Stew meat (pork or beef) - 1 can
Vegetable oil (for frying vegetables)
Butter

Cooking method:

Soak the beans first. Rinse, pour the right amount of water, put to boil. After boiling, reduce the fire to a minimum, cook until cooked, put butter at the end. While the porridge is cooking, stew the carrots and onions in butter. Vegetables can be grated (grater with large holes), can be cut - carrots into strips, onions into cubes. When the vegetables are ready, put the stew in the pan, warm up. Mix with porridge, evaluate the taste of the dish. Usually the stew has enough salt and seasonings, so you do not need to add them to the finished dish. There is an option - sprinkle the porridge with herbs, the same dill or parsley. And the look will improve, and the taste!

How to cook pea porridge with smoked meats

The recipe is not too simple and you will need more ingredients than a classic dish. The dish is prepared without pre-soaking.

You will need:

Peas - 500 gr.
Onion and carrot - 1 pc.
Water - 1 liter
Tomato paste - 2 large liters.
lavrushka and other spices
salt - take according to your taste
Vegetable oil - 60 ml.
Butter - to taste

Cooking method:

To make the dish faster, take crushed cereal, pour boiling water for a quarter of an hour.
Drain the cooled boiling water and fill it with fresh, freshly boiled water. When the water boils again, reduce the heat to low and cook for half an hour.
In the meantime, you can do onions and carrots. Finely chop the onion, grate the carrots and put in a frying pan in hot oil. Slightly frying, add tomato paste. Be sure to try it, and if it turns out sour, then put a little sugar.

Pea porridge with pumpkin and cream

For a child, you can cook an appetizing and bright porridge with pumpkin and cream.

This will require:

a glass of peas
1.5 cups of water
150-200 grams of pumpkin
1 cup cream
sugar to taste

Cooking method:

First, bring water with peas to a boil, and then take care of the pumpkin. It needs to be peeled and seeds, cut into small pieces or even grated on a coarse grater.
When the beans are soft (about 30 or 40 minutes after the water boils), put the pumpkin into the pot.
Boil the porridge for another 10-15 minutes, add sugar, cream, remove from heat and serve.

Pea porridge with mushrooms

Ingredients:

2 cups peas
400 g mushrooms
salt - to taste
2 onions
3 tablespoons vegetable oil

Cooking:

Boil the cereal. Peel the onion, cut into half rings. Wash mushrooms, cut. Fry the onion in vegetable oil until golden brown, then add the mushrooms. Fry for 10 minutes, salt. Put the onion and mushrooms into the cooked cereal, mix. Cover with a lid, then leave to simmer for 20 minutes. Serve with greens.

The subtleties of cooking pea porridge

Bringing to a boil, systematically remove the foam that has risen to the surface and stir as often as possible, especially the first five minutes. While stirring, try to reach the bottom of the pan with a spoon and separate the settled peas from it. If this is not done, they will stick to it and may burn later.
It happens that the water was taken not running and the peas seemed to be chosen correctly, and no matter how much you boil the porridge, it does not turn out to be homogeneous. Try not boiled peas, if it is soft, beat the peas to the desired state with a blender.
Using split peas or soaking them is not the only way to save time. Using a pressure cooker will cut it in half, but you need to cook pea porridge in it with extreme caution. First of all, you can not fill the pan above the recommended level. It is necessary to strictly observe the proportions of peas to water and not allow intense steam to escape through the valve. This indicates a strong seething inside, and this can literally turn out to be dangerous: the water will evaporate quickly, the valve may become clogged with splashes of pea puree and the pressure cooker will “explode”.
If you do not have time to wait that long, then you can resort to the following trick - fill the peas with water and put 1/2 teaspoon of soda in it. You can start cooking in an hour, but do not forget to thoroughly rinse the cereal again after the “soda baths”.
It is desirable to cook peas in thick-bottomed and thick-walled dishes and in the water in which they were soaked.
Salt the peas shortly before they are ready - in salted water, they cook longer and lose their taste.
Peas go well with chops and cutlets, pickled cucumbers and cabbage.
The remaining pea porridge can be used as a filling for pies.
Do not try to cook delicious peas in a double boiler - something good is unlikely to come out of this.

That, perhaps, is all. As you can see, the recipes are not that complicated. And if you show imagination, you can make a great dish. Enjoy your meal!

Pea porridge is surprisingly little popular among modern housewives. Although it is tasty, healthy, it is easily absorbed by the body. It is worth trying at least once to cook this dish correctly and, most likely, it will take pride of place in the list of breakfasts and side dishes for the cook.

This recipe does not involve soaking cereals. The finished dish is the perfect side dish for meat or a nutritious main course for vegetarians. In addition to 450 g of dried peas, take: half a small spoon of soda, and a pinch of fine salt.

First, the cereal is washed many times with ice-cold running water. To make the dish tasty, the main component must be of good quality.
Clean peas are poured with boiling water and left for 12-15 minutes.
After draining the water, the cereal is laid out in a cauldron and sprinkled with baking soda. Again, the product is filled with water so that the liquid completely covers it.
Peas are cooked on low heat for about half an hour until all the water boils away. Then again pour water, salt. Groats are cooked until fully cooked.

To cook dinner faster, take shelled peas, they boil faster.

This is the simplest basic recipe for the dish under discussion, having mastered it, you can later supplement it with fried vegetables, meat, mushrooms and other ingredients.

Meat Recipe

This treat is a complete hearty lunch or dinner for the whole family. Men will especially like it. In the cooking process is used: 620 g of pork pulp, 1 tbsp. olive oil, onion head, 1.7 tbsp. peas, carrots, salt.

Peas are soaked for a couple of hours.
The meat pulp is cut into small pieces, after which it is thoroughly fried in oil. Next, large slices of onions and carrots are sent to the pork. The mass can be immediately salted and sprinkled with your favorite seasonings.
Soaked peas are poured with water, mixed with frying and cooked to the desired degree of boiledness.

Before serving, the dish is flavored with butter.

Quick and tasty porridge with stew

Even faster and easier meat porridge from peas is cooked with stew. In addition to 1 can of beef product, you will need to prepare: 2 tbsp. butter, 470 g chopped peas, 2 medium onions, salt, carrots, any aromatic herbs.

Peas are soaked in cold water overnight. Then he goes to the pan, poured with salt water and put to boil.
Vegetables are sautéed on the fat from the stew, after which they languish over low heat already with meat until the liquid has completely boiled away.
When the peas are cooked, butter, spices and the contents of the pan are added to it.

You can also use pork tenderloin for this dish.

With smoked meats

Smoked meats for the treats under discussion will suit any. For example, you can use pork knuckle (220 g). In addition to the meat component, you will need to prepare: 220 g of peas, salt, 2 onions, aromatic herbs. How to cook pea porridge with smoked meats is described below.

Peas soaked overnight are washed, poured with fresh water and boiled until tender. The already softened product is salted.
Selected smoked meats are finely cut along with the onions, after which they are fried until golden brown. No need to add oil, fat from the shank will be enough.
Ready peas are laid out in a frying pan. The ingredients are sprinkled with spices to taste and mixed thoroughly.

The dish is served with pickled vegetables.

Cooking pea porridge in a slow cooker

The kitchen assistant is also useful to the hostess when preparing porridge from peas. Suitable for any device model. The simplest version of such a dish in a slow cooker is prepared from: 1 tbsp. legumes, salt to taste, 2.5 tbsp. drinking water, 60 g butter.

The washed peas are transferred to the container of the device.
Water is poured from above.
The lid of the appliance is closed and the “Extinguishing” program is activated for 110 minutes.
Approximately 20 minutes before the sound signal, the device opens and oil and salt are put into its bowl. After mixing, pea porridge in a slow cooker continues to cook under the lid.

Ready-made porridge goes well with paprika and chopped garlic.

Very quick recipe without soaking peas

If you need to start cooking porridge right now, and it was not possible to soak the peas in advance, then this will not interfere with the preparation of a delicious tender dish. To do this, use shelled peas, without a rough shell. Of the products used: 2 tbsp. legumes, a small spoonful of salt, 5 tbsp. water, 3-4 onions, a bunch of fresh dill, 370 g of fresh fat.

It is best to cook peas without soaking in a slow cooker. It is pre-washed until the water is clear, after which it is placed in a bowl and filled with new liquid.
The product is salted and cooked in the Porridge program for 95 minutes.
Salo is cut into small cubes and fried until a small amount of fat appears. Next, chopped onions and herbs are sent to the pan.
Together, the components are fried until the vegetable is golden brown.
Ready peas are mixed with roast and served at the table.

At first, the porridge may seem too thin, but as soon as it stands with the lid open, the consistency of the dish will quickly change.

Pea porridge on the water

To reduce the calorie content of porridge from peas will allow its cooking in ordinary drinking water. Of course, oil is also not added to the dietary dish. Required: 1 tbsp. legumes and 2 times more liquid, salt to taste.

Pre-soaked peas are poured with salt water and sent to the fire. It will cook from 25 to 55 minutes. The exact time depends on the duration of the soaking of the product.
Softened peas are pureed with a special blender attachment.
The meal is served hot.

Such porridge will be an excellent side dish not only for meat, but also for fish cooked in any way.

With vegetables and cream

Pea porridge can be endlessly improved and tried with various additional ingredients. For example, combine it with juicy vegetables and tender cream. Such products will help to reveal the taste even more. From the products you will need to prepare: 130 g of dry peas, 70 ml of heavy cream, carrots, half an onion, half a bell pepper, a bunch of fresh herbs, salt.

Peas are washed in several waters, after which they are soaked overnight.
In the same liquid (in a ratio of ½) in the morning, the product is boiled for about 40 minutes with constant stirring.
Next, warmed cream and salt are added to the pan. The mass is slightly kneaded with a pusher.
All vegetables are peeled, washed and finely chopped. Then they are stewed together in a small amount of water. You can also add a little butter to the pan.
Ready hot pea puree is laid out in separate bowls and covered with vegetable frying.

The treat before serving is decorated with chopped fresh herbs. If desired, you can slightly modify the published recipe to your liking. For example, add broccoli, cauliflower, canned peas, tomatoes and almost any vegetable to it. String beans and any cabbage are boiled in salted water before frying.

From peas with mushrooms

Mushrooms go well with boiled peas (if desired, they can also be replaced with forest mushrooms). This component allows you to make a treat hearty and nutritious even without the addition of meat. You need to take: 180 g of mushrooms, a pinch of fine salt, onion, 1 tbsp. peas, a couple of garlic cloves, spices, 60 ml of non-aromatic oil. How to cook delicious pea porridge with fresh champignons is described below.

Peas soaked overnight are poured with salted water and sent to boil. The liquid should be twice as much.
Mushrooms and onions are washed, cut into small cubes, and then fried in non-aromatic oil. If you want to make the taste of porridge more saturated, you can cook vegetables and mushrooms in butter.
A couple of minutes before the completion of the roasting, the mass is salted, flavored with spices. Chopped garlic is added to it.
When the porridge is completely ready, it must be thoroughly mixed with onion-mushroom frying.

It is best to leave the treat to infuse under the lid in a saucepan wrapped in a blanket for 40-60 minutes before serving. This will make the treat even more tender and fragrant.

Pea porridge is a high-calorie, satisfying and rich dish. Not everyone loves such porridge, because not everyone knows how to cook it competently, but if you know some tricks in cooking, the household will be delighted with the delicate taste and pleasant aroma of the side dish. In this article, you can learn how to cook pea porridge so that it turns into one of the most popular delicacies.

Peas came to our country from the east, from the countries of the Mediterranean. This legume immediately fell in love with our ancestors and was so firmly entrenched in the diet that many decided that it came from our lands. Pea porridge is famous for its nutritional value, a small portion saturates the body for a long time and supplies it with many useful trace elements and vitamins.

Porridge is filled with vitamin A, PP, E, H, B vitamins, as well as beta-keratin. The mineral composition is also not inferior to its richness - the porridge contains calcium, tin, zirconium, copper, iodine, iron and more. Thus, peas for lunch will be a very useful addition to the diet.

In addition, peas contain dietary fiber, vegetable protein and starch that are very important for the body, as well as natural sugars and carbohydrates.

Pea porridge is very high in calories, it contains a lot of protein, so athletes often eat it, because protein is a building material for the body. Periodic use of pea porridge will help the body tune in to coordinated work, because it contains a very useful amino acid - lysine. This element takes part in the normal functioning of the cardiovascular system, improves mood and relieves fatigue.

Also, if you regularly eat pea porridge, you can forget about herpes and ulcers in the corners of the mouth, because this food saturates the body with a daily dose of vitamin A.

Many people did not know before, but pea porridge is also recommended to eat during the period of colds, because this modest legume is incredibly rich in the extremely necessary vitamin B, which boosts immunity and helps the body fight infections.

People who care about health should not forget to enrich their weekly diet with such a dish, because it is considered a real storehouse of vitamins, the usefulness of which cannot be overestimated.

But not everyone can benefit from pea porridge. There are serious contraindications for the use of such food. Peas, like most legumes, cause severe gas in the stomach and bloating.

People suffering from chronic diseases of the stomach and duodenum should not eat such food. It is also not recommended to get involved in legumes with gout and diabetes.

Secrets and subtleties of cooking

Not everyone knows how to cook pea porridge properly. To make it a success, it is enough to follow a few simple rules. Housewives, who often cook porridge from peas, know a few subtleties in the process of cooking it.

It’s worth starting with the right choice of peas. The most useful is the unshelled culture, which requires a long soaking. Before soaking the cereal, it is better to carefully sort it out and remove all bad grains.

After all the spoiled peas have been removed, the groats should be washed with cold clean water. Next, we send the peas into a container and pour water into it in a ratio of 1: 4. Groats should stand in the water for at least 4 hours, but it is better to leave it for a night soak. Because of this “ritual”, the peas will become softer, which means they will boil better, which will make the porridge airy, with a puree-like structure.

After soaking the beans, there is no need to pour out the water in which they stood. It is advisable to boil the porridge directly in the same liquid, so it will turn out to be more fragrant.

In order for the pea grains to evenly boil, it is better to use pans made of thick cast iron or Teflon.

How to cook pea porridge - the main options

How to cook pea porridge so that it turns out appetizing and light, and not thick and slimy?

Elementary rules will help with this.

The boiled porridge must be constantly stirred to prevent the peas from burning to the bottom.
Pouring of hot boiled water is allowed.
The duration of the boil depends on the time during which the beans were soaked. The more the peas have softened, the less it will have to be cooked. On average, the dish is cooked from half an hour to an hour.
To give the dish a delicate and uniform structure, you can additionally knead it with a special crush or beat it a little.

When the little tricks have been learned and it has become clear how to cook pea porridge, you need to move on to a few of the most common recipes.

Classic (on the water)

The “classic” of peas is simple both in preparation and in taste variety, but, despite this, it is loved by many.

We take:

pea grains - 1 cup;
water - 0.8 l;
a little salt;
butter (as needed)

We put the pre-soaked peas on the tile for half an hour. Add the desired amount of salt to boiled water. Turn off the fire as it cooks. You can add butter for flavoring.

With stew

Stew is one of my favorite canned foods. It is often added to cereals, making the dish even more attractive and satisfying. Pea porridge with stew will give a feeling of satiety for a long time, energize the body and give it the daily norm of protein, because in terms of the content of this trace element, peas are not inferior to beef.

To prepare porridge with a meat additive, you will need one can of stew, the same amount of ingredients as in the classic recipe. Porridge is cooked in the same way, but just before cooking, chopped pieces of stew are added to it.

The result is a rich and nutritious meal.

With meat

We take:

any meat;
pea grains;
onion;
water;
salt;
butter oil.

The meat is cooked separately until tender. Add your favorite seasonings if you like. Cut the boiled meat into small pieces. We cool the broth in which the meat boiled, and cook pre-soaked peas in it.

Porridge is boiled over low heat for an hour. Onions are fried and mixed with meat. The mixture should be infused while the porridge is being prepared, so the meat will become more juicy and fragrant. Put the additive in pea porridge and stir.

With vegetables and cream

If you supplement healthy pea porridge with vegetable ingredients and cream, you will get a standard for those who adhere to a healthy and proper diet. After all, many vegetables are much healthier when boiled, and if you fill them with cream, many vitamins will be much better absorbed by the body.

We take:

pea grains - 1 cup;
carrots - 2 pcs.;
bell pepper - 1 pc.;
onion - 1 pc.;
cream - 100 g;
parsley, dill, etc.;
salt, spices to taste.

The pre-infused pea component is boiled until soft. Cream is added to the finished porridge, the mixture is kneaded with a pusher or whipped.

Finely chopped vegetables are stewed in water without adding oil. Porridge is seasoned with a vegetable additive. The dish is garnished with herbs and served hot.

With mushrooms

We take:

pea grains;
water;
bulb;
mushrooms;
oil.

Separately, cook the soaked peas to a puree-like structure, stirring occasionally. Mushrooms are fried with onions in butter or vegetable fat. As soon as the porridge acquires the required state, mix it with mushroom dressing and serve.

With smoked meats

We take:

peas - 0.5 kg;
smoked ribs - 1.3 kg;
onion - 1 pc.;
sugar - 1 tsp;
salt, spices to taste;
vegetable oil - 3 tbsp.

Smoked ribs are chopped into neat pieces. It is better to cook the dish in a thick cast-iron cauldron or brazier. First of all, the ribs are fried in vegetable oil for 15 minutes. The onion is cut into half rings and added to the smoked meats. Pepper and sugar the ribs and mix thoroughly.

Softened, washed under the tap peas are placed to the ribs and poured with boiling water in a ratio of 1:3. The dish is covered with a lid and stewed for one hour. So that the peas do not burn, the porridge must be stirred periodically.

Before turning off the fire, you need to salt the dish to taste, given that the smoked meats are already salty. Thanks to smoked meats, porridge will be fragrant with the aroma of a fire and cause a strong appetite.

Some housewives decide to cook pea porridge, but forget to soak the peas in advance. In this case, do not cancel the preparation of this healthy food. Regular baking soda will help soften the peas quickly. If you add it to water, you can soak the beans for just 30 minutes.

The enticing aroma of the porridge will add sugar and bay leaf. It is enough to add them when the dish is cooked.

To make the porridge even more pleasant and tasty, it can be seasoned with vegetable oil.

It is better to leave the table with a slight feeling of hunger, because the porridge is very satisfying, and the saturation of the body does not occur immediately. Overeating is fraught with heaviness of the abdomen and bloating.

You should not cook pea porridge in a double boiler, the dish will not turn out tasty and a delicate structure and puree-like consistency will not be achieved.

Conclusion

Not all people are accustomed to eating pea porridge. Many are limited to more familiar products, but this is very in vain. Pea porridge carries a lot of usefulness. If you learn how to cook it properly, then the dish will not only be healthy, but also very tasty. Enjoy your meal!

Quick no-soak pea porridge has been my favorite side dish for years! This dish is suitable for vegetarians, fasting, and indeed everyone!

Peas are a good source of many nutrients and vegetable protein. Purees and cereals from it always turn out to be hearty, fragrant, and, of course, healthy.

Previously, my grandmother in the village often cooked pea porridge in cast iron in the oven, the porridge languished for a long time and turned out surprisingly tasty. I myself didn’t cook pea porridge often, it always seemed to me that this was a very long process - with soaking peas overnight and then long cooking on the stove.

How to cook quick pea porridge without first soaking the peas, my vegetarian friend told me.

We will prepare the products according to the list. We will cook the basic version of pea porridge, without additives. You can cook porridge with fried onions and carrots, or boil porridge in meat broth, or with ribs, you can do all this after you learn how to cook the basic version of porridge.

First of all, wash the peas with cold water several times. Try to use good quality split peas.

IMPORTANT: And now the FIRST SECRET - pour the washed peas with boiling water and leave the peas in it for 15 minutes.

We drain the water from the peas over time and put the peas in a saucepan with a thick bottom or cauldrons.

IMPORTANT: Secret SECOND - add baking soda to peas.

Pour boiling water over the peas again so that the water is higher than the peas by a finger. We put the peas on a slow fire and cook for 30 minutes, checking if there is water in the pan.

As soon as you see that the water has boiled away, and it will look like this, as in the photo, add more boiling water - the same amount as the first time, so that the water is higher than the peas by a finger.

And now we add salt to taste to the pan with half-cooked peas. Cook the peas for another 20-30 minutes - until fully cooked.

IMPORTANT: if the water has boiled away, and the peas have not yet cooked, add a little boiling water to the porridge until it is ready and becomes the consistency you need.

About the consistency: some prefer porridge with whole pea kernels, some boil it to a puree state.

Pea porridge cooked without soaking is ready for use, remove it from the heat and arrange it on portioned plates. If you season pea porridge with fried onions and carrots, you can serve porridge as a main dish, this is how pea porridge was served in Rus' in ancient times.

Or you can fill the porridge with butter and serve as a side dish to the main dish.

Enjoy your meal!

Pea porridge is one of the most nutritious meals. It can be served as an independent meal, especially if seasoned with cream or butter, supplemented with vegetables, mushrooms, meat. It is also an excellent side dish for fish and meat dishes, goes well with sausages, smoked meats, organ meats, and poultry. Peas came to us from the Mediterranean countries, and our ancestors loved it so much that today our compatriots consider these beans to be primordially Russian culture. However, not in every modern family, pea porridge, so much loved by our grandfathers and great-grandfathers, often appears on the table. The problem is that not all housewives know how to cook pea porridge. In fact, this process is lengthy, but not difficult. Moreover, there are several tricks, the knowledge of which will help to significantly speed up the preparation of pea dishes.

Cooking features

Even an inexperienced cook can cook delicious and tender pea porridge if he knows the features of the technological process and does not deviate from the recommendations of a particular recipe.

Pea porridge is boiled either from whole dry peas or from chopped peas. Split peas cook much faster, but whole bean dishes are considered healthier. Porridge is usually not boiled from green peas, as it has an unappetizing color and a texture that is far from ideal.
If you cook porridge from unprepared dry peas, it will take a very long time: about 1.5–2 hours if the peas are chopped, and at least 2.5–3 hours if they are whole. Pre-soaking can reduce the cooking time of pea porridge several times. If split peas are soaked for 8 hours, then porridge from it will be ready in 35–40 minutes. If you soak a whole pea for this time, it will cook for about an hour. Soaking for 5 hours will allow you to cook porridge from split peas in 50-60 minutes, from a whole one - in 1.5 hours. If you have not thought about soaking the product in advance, then add a little soda to the water, then it will be enough to soak the peas for only 30–60 minutes, but after that it will need to be washed well.
Soaking peas allows not only softening it, but also speeding up the process of making porridge. At the same time, the film is washed off the peas, which gives the product a characteristic smell that not everyone likes. At the same time, peas lose some of the substances that cause flatulence, which reduces the risk of discomfort after eating porridge.
Some boil peas in the same liquid in which they were soaked, believing that then the porridge will come out more fragrant and healthy. But if you want the porridge to not have a specific pea smell, and there is also a need to reduce the risk of increased gas formation in the intestines, it is better to drain the water, rinse the peas, then pour it with clean water and only then put it on the stove.
Pea porridge often burns during cooking. To avoid this, it must be periodically stirred during cooking, separating it from the bottom of the pan. The likelihood that pea porridge will not burn will be higher if you use the right dishes. A good choice would be a thick-bottomed pan with a high-quality non-stick coating or an enamel pan with a double bottom. Porridge does not burn in the slow cooker.
In a slow cooker, pea porridge is cooked in stewing mode, and not in cooking cereal dishes. Cooking time depends on the pre-cooking of the peas and their size, usually 1-2 hours for split peas and 1.5-3.5 hours for whole peas, which is about 1.5 times longer than when boiling peas in saucepan.

Ready pea porridge does not hurt to knead with a crush intended for making mashed potatoes, season with butter or vegetable fry. You can also cook porridge immediately with mushrooms, vegetables, meat, then it will not need any additions.

Proportions of peas and liquid

To obtain the expected result when cooking any cereal, it is important to choose the right proportion of dry ingredient and liquid. Pea porridge is usually boiled in water, less often in broth; it is not cooked in milk. Water and broth will need the same amount.

For crumbly pea porridge, a 1: 2 ratio of peas and liquid is suitable, not counting the soaking expense. That is, a glass of peas will take a total of 2 glasses of water or broth.
To obtain a tender porridge, the consistency of which resembles mashed potatoes, use a ratio of 1: 4.
For porridge of medium density, it is advisable to stop at a ratio of 1: 3.
In cooking porridge in a slow cooker, you can take the same amount of liquid as when cooking in a saucepan. Despite the fact that peas are cooked longer in a slow cooker, the water boils away more slowly.

Sometimes when cooking porridge from peas, the prescription amount of water is not enough, and it has to be added. In this case, you can add only hot boiled water.

In a glass with a capacity of 250 ml, 200 g of unshelled peas and 230 g of shelled peas are placed.

Important! Peas contain a large amount of vegetable protein, so they can replace meat in the diet. This is important for those who observe fasts and adhere to the principles of vegetarianism.

Of the vitamins in peas, the most vitamin A, which helps in tissue regeneration, helps to strengthen vision. Also, peas are rich in B vitamins, necessary for normal metabolism, strengthening the nervous system. A significant content of iron and a number of other elements in peas helps prevent anemia and improve the general condition of the body.

Despite the high calorie content, pea porridge is not forbidden to be consumed by people who have problems with being overweight, since proteins predominate in peas, not fats or carbohydrates, and a small portion of pea porridge saturates for a long time, helping to give up extra snacks. Peas cleanse the intestines, for which supporters of a healthy diet also appreciate it.

However, pea porridge is not considered light food, it often causes flatulence, heartburn, and heaviness in the stomach. It is better to refuse it to small children, the elderly, as well as those who have diseases of the gastrointestinal tract.

A simple recipe for pea porridge from whole peas

unshelled peas - 0.2 kg;
water - 1 l (including soaking costs);
salt - 5 g.

Cooking method:

Sort through the peas, getting rid of black and other spoiled specimens, pebbles and plant debris. Rinse under running water, placing in a sieve. Pour into a bowl, fill with water in an amount of 0.5 liters. Leave for 5-8 hours.
Rinse the peas again, put them in a saucepan, fill with clean water in an amount of 0.5 liters.
Put on a slow fire. Bring to a boil. Remove the foam that has come out on the surface. Cover the pan with a lid, cook the peas for half an hour.
Add salt, stir. If necessary, add half a glass of hot boiled water.
Continue cooking for another half hour. Check the readiness of the peas - they should be moderately soft, not crispy on the teeth.
Remove the saucepan from the heat. Mash the peas with a pusher.

When serving, peas can be poured with cream or melted butter. Pea porridge made according to this simple recipe is usually served as a side dish.

Pea porridge from shelled peas in a saucepan

shelled peas - 0.23 kg;
water - 1 l;
salt, spices - to taste;
butter - to taste.

Cooking method:

Sort the peas, wash, pour two glasses of water, leave for 5 hours.
Drain the water, rinse the peas again. Put it in a saucepan, fill with the remaining water.
Boil peas for 40 minutes after boiling, salt 10 minutes before readiness.
If there is water left in the pot of peas, drain it.
Add oil to the peas, mix.
Return the pan with the peas to the stove and keep it on a very low heat for another 5 minutes.

Cooked according to this recipe, porridge is tender and tasty. It can be served not only as a side dish, but also as an independent dish.

Pea porridge in a slow cooker without soaking

shelled peas - 0.23 kg;
water - 0.75 l;
salt, spices, oil - to taste.

Cooking method:

Put the washed peas into the multicooker bowl. In this unit, you can cook it even without soaking. This process is lengthy, but does not require the participation of a cook.
Fill the peas with water, add salt and spices.
Turn on the appliance by selecting the "Extinguishing" program. Set the timer to 1.5 hours. If your multicooker is not too powerful, you can set the timer for a longer time.
Wait for the beep to signal the end of the program. Add oil to the porridge, mix. Leave it to languish in the heating mode for another 10-20 minutes.

Cooking porridge from peas in a slow cooker is a simple task that even a novice hostess can handle without any problems.

Pea porridge with vegetables and cream

shelled peas - 0.23 kg;
water - 0.5 l (excluding soaking costs);
carrots - 100 g;
onions - 100 g;
sweet pepper - 100 g;
cream - 100 ml;
refined vegetable oil - how much will it take;
salt, spices - to taste.

Cooking method:

Rinse the peas, soak for 4-5 hours in plenty of water, rinse again and place in a saucepan.
Fill with clean water, put on the stove. Bring to a boil over medium heat, remove foam, reduce heat. Salt.
Cook for 35-40 minutes until tender, stirring occasionally.
While the peas are cooking, prepare the vegetables. Peel the carrots, chop on a coarse grater. Fry in vegetable oil over low heat until soft. Onion, freeing from the husk, cut into thin half rings, fry until golden brown. Peel the pepper, cut into strips, fry over high heat. Stir vegetables together.
When the peas are soft, turn up the heat and boil off any excess water, if any.
Take the pot of peas off the heat, add cream to it. Mash the peas with a potato masher or a special mixer attachment.

After spreading the pea porridge on plates, put the fried vegetables on top, after which the dish can be served at the table.

Pea porridge with mushrooms

unshelled peas - 0.2 kg;
water - 0.5–0.75 l (excluding soaking costs);
fresh mushrooms (porcini, chanterelles or champignons) - 0.2 kg;
butter - 50 g;
onions - 100 g;
salt, spices - to taste.

Cooking method:

After sorting and washing the peas, fill with water in an amount of at least two glasses, leave overnight.
Rinse the peas, fill with clean water, put on fire. The more tender you want the porridge to be, the more water you need to add and the longer it will take to cook.
Boil for an hour or more after boiling water in a saucepan, until the peas are soft. Salt the porridge 15 minutes before cooking.
Mushrooms, washed and cleaned, cut into small pieces.
Free the onion from the husk, cut into small cubes.
Melt the butter in a frying pan, fry the onion and mushrooms in it.
Put half of the mushroom dressing into the pot with the porridge, mix it well.

After spreading the porridge on plates, put the remaining mushrooms on top. During fasting, butter can be replaced with vegetable oil.

Pea porridge with smoked meats in a slow cooker

peas - 0.2 kg;
water - 0.75 l (excluding soaking costs);
smoked pork ribs - 0.5 kg;
onions - 100 g;
refined vegetable oil - 30 ml;
salt, spices - to taste.

Cooking method:

Soak the peas for 8 hours, rinse.
Peel the onion, cut into thin half rings.
Cut the ribs into pieces so that each has one bone.
Pour oil into the multicooker bowl. Turn on the appliance using the "Frying" or "Baking" program.
Put the onion in the bowl, fry it for 3 minutes. Add ribs to it. Fry the smoked meats for about 5 minutes.
Put prepared peas on the ribs, pour in hot water. Add spices and salt.
Change the program to "Extinguishing", set the timer to 1.5 hours.
After the end of the program, mix the porridge with smoked meats and leave it for 15-20 minutes in the heating mode.

Pea porridge goes well with smoked meats. The finished dish has a seductive aroma that few people can resist.

Pea porridge for dessert

shelled peas - 0.23 kg;
water - 0.5 l (without soaking);
salt - a large pinch;
honey - 10–20 ml;
butter - 30 g.

Cooking method:

Rinse the pre-soaked peas, put in a saucepan, cover with water and cook until tender. Lightly salt it 5-10 minutes before it is ready.
Mash the peas, turning them into a puree, in any way convenient for you.
Add softened butter and honey melted to a liquid state, beat with a blender.

Serve sweet pea porridge with nuts and dried fruits for an exquisite dessert.

Cooking porridge from peas is not difficult, but to get an impeccable result, you need to learn the features of the cooking technology for this dish and be patient, because even after soaking, peas are cooked for a long time.