What is pea soup made with? Pea soup - classic recipe

Pea soup has a very long history. Strictly speaking, the same as this legume plant, which has been cultivated since ancient times. Back in the middle of the first century BC, hot pea soup was sold on the streets of Athens. This aromatic dish was already incredibly popular back then.

This dish is usually made from dried peas. It is very difficult to say exactly which country the pea soup recipe belongs to. In different variations - it is prepared in a variety of countries. For example, in the Italian recipe it is necessary to add Parmesan cheese and dry wine, in Mongolia sour cream and tomato juice, but in Western Ukraine, at the end of cooking, several cloves of garlic are squeezed into the pan.

To make pea soup especially tasty, you need to choose the right peas; these should be Dutch brain varieties. Before cooking, peas are soaked in very cold water for several hours, during which the water is changed several times. To give pea soup an incredible taste and aroma, you need to add fried loin to it, and before serving, homemade croutons from wheat bread.

April 14, 2016

Hello dear Cooks, today on our blog about 100 Recipes, we’ll talk about such a dish as pea soup. Pea soup has become so deeply integrated into the everyday menu of the common man that sometimes many people can’t even imagine how they can live without this tasty, rich dish. There are several options for preparing pea soup, and with the advent of multicookers, this list has been supplemented with many more recipes. And before we start preparing pea soup, let me make a short digression about the benefits of peas.

Peas are very popular largely because of their unique taste and a whole pantry of beneficial properties. Let me remind you of the beneficial properties of peas. Peas contain a huge amount of vitamins and minerals, as well as amino acids. During Lent, many Orthodox people replace meat that cannot be eaten with peas. The amino acids contained in peas are similar in composition to the proteins in meat. Also, pea amino acids supply our body with pyridoxine and selenium, a deficiency of which can cause cramps and dermatitis. Recently popular antioxidants are also present in peas.

Pea flour can relieve you of frequent headaches. Two teaspoons after meals and headaches will go away. And one if you suffer from constipation.

But every cloud has a silver lining. Peas are not equally beneficial for everyone. Doctors do not recommend eating peas for nursing mothers, elderly people and people suffering from gout. Since peas contain a lot of a substance called purine, which increases the so-called uric acid in the body, it accumulates in the kidneys, joints and tendons.

The benefits of peas are of course enormous, but if you eat peas constantly and in large quantities, it can be harmful. Only proper use will allow you to get the most out of peas.

Soup needs the right peas

Well, now let’s start preparing pea soup the way I cook it. To make the right pea soup, you need to choose the right peas. The choice of peas depends on what you want to get in the end; if you want them to boil, then you should first soak them for about two to three hours. Some housewives soak peas in the evening.

And take already split peas for these purposes. If you want the peas in the soup to remain whole, but cooked, then simply pour cold water over the peas and set to cook.

Cooking pea soup

For the soup we need:

• 300 grams of split peas.
• 2 carrots.
• 1 medium sized onion.
• Pork 500-600 grams (ribs)
• Potato range 100-200.
• Dill, parsley, bay leaf.
• Salt and pepper to taste.

Let the peas cook. While the peas are cooking, you can peel the potatoes, carrots and onions. Onions and carrots are needed for frying.

Make the roast with love

Grate the carrots. Onion mode as you like, you can use cubes, you can use half rings. Place the frying pan on the fire, pour in sunflower oil (so that the bottom of the frying pan is completely covered in oil) and throw the onion into the frying pan. After 2-3 minutes, add carrots to the onions. Fry onion until light golden brown. As soon as the onions and carrots are ready, remove the heat under the frying pan. Our soup frying is ready.

When the water in the pan boils, you need to reduce the heat a little and continue cooking the peas until half cooked. As soon as the peas are 50-70% ready (the peas can be bitten, but small undercooked pieces remain), you can throw the meat and a couple of bay leaves into the soup, continue to cook until the meat is cooked, about 30-40 minutes. While the meat is cooking, the peas along with it will also reach full readiness. It all depends on the size of your pieces of meat. Don't forget to add salt. After 15 minutes of leaving the meat to cook, you can throw in the potatoes, which we cut into cubes.

The meat is boiling, and in the meantime we add dill and parsley. For convenience, chopped dill and parsley can be placed in a frying pan for frying.
Now that the peas, meat and potatoes are cooked, you can throw the fry into the pan. Let's taste for salt. Close the lid tightly, count to 10 and turn off the heat completely. Let the soup sit for another 30 minutes and you are ready to serve.

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

Tasty 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 has long been considered one of the most popular soups on our tables. It is nourishing, tasty, and healthy. Preparing this soup is quite quick and relatively inexpensive. This dish, which was traditional for our distant ancestors, is still loved and revered in many homes today. Each housewife uses her own recipe when preparing pea soup. Therefore, there are many ways and options for preparing soup. We cook it with everything: with meat, poultry, bacon, and even without meat. And each soup prepared at home has its own unique flavor bouquet and aroma. Here are some of these recipes:

Soup with smoked pork ribs

Classic recipe. One of the most delicious pea soup recipes that we prepare at home. Connoisseurs of pork and very tasty rich soups will especially like it.

Ingredients:

• 300 g peas
• Smoked ribs – 500 grams
• Medium potatoes – 5 pieces
• Carrots – 1 piece
• Celery – 1 piece
• Vegetable oil – 2 tablespoons
• Bay leaf – 2 pieces
• Parsley – 2 sprigs
• Allspice – 5 pieces
• Ground pepper, salt - to taste

Preparation:

To prepare such a delicious soup, well-washed peas are poured with warm boiled water and left to soak for eight to twelve hours. Chopped smoked pork ribs are poured with cold water, put on fire and brought to a boil. After this, they should be cooked over low heat for forty to fifty minutes. Then the ribs are removed from the broth, the broth is filtered and put back on the fire. The meat is separated from the ribs and finely chopped. Drain the peas and place them in the boiling ribs broth. Cook the soup over very low heat, stirring occasionally, until the peas are ready. If the broth begins to boil away during cooking, you can add hot water.

Celery root and carrots are peeled and grated. The peeled onion is finely chopped. Fry the onion in vegetable oil until golden brown, then add celery root and carrots and fry it all over low heat. Peeled potatoes are cut into cubes. All prepared vegetables should be placed in broth and peas and cooked. Five to ten minutes after filling the broth with vegetables, add salt, pepper, allspice and bay leaf. Leave on the fire until the potatoes are cooked. Before serving, sprinkle the soup with finely chopped parsley.

Pea soup

Probably the easiest pea soup recipe. Perfect for a children's menu: tasty, tender, aromatic.

Ingredients:

• Peas
• Carrot
• Onions
• Meat broth

Preparation:

This soup cooks very quickly. However, before they are cooked, the peas are poured with cold water and left to soak for eight to ten hours. Then the water is drained from the peas and dipped in two liters of water or meat broth and set to cook until tender. Peeled potatoes are cut into cubes. Peeled carrots are grated on a fine grater, onions are peeled and finely chopped. Vegetables are placed in a pan with peas and boiled until tender.

To make a tasty and tender puree soup from ordinary soup, it is crushed with a blender. After adding salt and pepper, garlic and chopped herbs, put the soup back on the boil, bring to a boil and remove from the heat. Served with crackers or croutons. You can add finely chopped smoked meats to this soup. For two liters of water or broth you need two or three medium potatoes, one carrot, one onion, a glass of peas.

Note:

If you cook this soup from canned or frozen peas, it will take much less time.

Pea soup with meat

The meat soup recipe cannot be the only one. Different meats - different soups. Everyone cooks this soup to their own taste. But it turns out very tasty, rich and satisfying. For example, to make pea and pork soup you need to take the following ingredients:

• 250 g pork
• Half a cup of peas
• 6 medium potatoes
• Medium onion
• 2 green onions
• 2 cloves garlic
• 1 medium carrot
• 10 pieces of pepper
• 2 bay leaves

Preparation:

Place pork in three liters of boiling water and cook quickly for ten minutes, skimming off the foam. Then add peas to the pan and cook for another fifteen minutes. After this, put carrots, grated on a coarse grater, and an onion cut in half into the pan. Cook all this for another ten minutes, add finely chopped green onions, peppercorns, bay leaves, garlic and salt to taste. Continue cooking for another fifteen minutes.

Pea soup with chicken

Light meat soup recipe. Cooking it is no more difficult than any soup with meat, and the cooking technology is no different from other versions of pea soup.

Ingredients:

• 3 liters of water
• 1 cup peas
• 500 grams of chicken
• 1 carrot
• 1 onion
• 4 medium potatoes
• 1 clove of garlic
• Bay leaf, salt and pepper are added to taste

Preparation:

For this soup, full peas need to be soaked first; split peas do not need soaking. To prevent the peas from boiling to the point of porridge, you can add one or two grams of baking soda to the pan where they are boiled. Twenty minutes after the start of cooking the peas, squeeze a clove of garlic into it and add chicken. All this is salted to taste. Grate the carrots on a coarse grater, cut the onion into medium cubes and fry it all in vegetable oil. Add to the pan with peas. Five to seven minutes after frying, place the potatoes, previously cut into cubes, into the pan. Cook the soup for about twenty minutes. The peas in it should remain whole, but soft, then the soup will be especially tasty.

German soup

European cooking also does not shy away from peas. And in German cuisine they prepare very different dishes with it. Here, for example, is a very tasty, very German soup with a very smoky taste. And it’s not at all difficult to prepare it at home.

Ingredients:

• Smoked knuckle
• Peas
• Carrot
• Garlic

Preparation:

Half a kilogram of smoked shank is boiled for five minutes. The broth is drained, the meat is separated from the bones and the skin is removed. The meat is poured with hot broth and put back on the fire. Boil the peas. Large, grated carrots and two chopped onions are quickly fried over high heat. The cooked shank is removed from the broth and cut into small pieces. Place them in a pan with broth, add peas and fry. Boil everything for ten minutes, then add two cloves of chopped garlic and cover the soup with a lid for a couple of seconds. Then turn off the heat and let the soup brew for twenty minutes. Serve with toast or white bread croutons.

Pea soup with bacon

Another recipe for making soup with smoked meats. Regular bacon is suitable for it - smoked, tasty, but not very fatty.

Ingredients:

• 100 g peas
• 8 slices bacon
• 1.5 liters of meat broth
• 1 carrot
• 2 onions
• 2 tablespoons butter
• 0.5 teaspoon dried herbs
• Salt, pepper - to taste

Preparation:

Preparing peas for soup. To make the peas soft and the soup tasty, pour cold water over the peas and leave to soak for eight to twelve hours. Lightly fry the carrots, diced and onion cut into rings in vegetable oil. Add the diced bacon and fry everything together for a few minutes. Add all this to the broth with peas, seasoned with pepper, salt and spices. Cook the broth over low heat for one hour, then rub everything through a sieve, put it back on low heat and bring to a boil. Before serving, sprinkle the soup with finely chopped parsley.

Pea soup without meat

Pea soup has a fairly high calorie content. Therefore, for those who carefully monitor their own weight, a recipe for making lean soup (without meat) is suitable.

Ingredients:

• Peas
• Onions
• Garlic
• Green
• Spices

Preparation:

Nine hundred grams of peas are washed well and poured with cold water in the ratio: two parts of peas to three liters of water. The pan is put on fire. A large onion is cut into three or four parts and placed in a pan. Stirring occasionally, cook until the peas turn into porridge. You can adjust the consistency of the soup to suit your own taste. To keep it liquid, the soup can be diluted with boiled water and boiled for a few more minutes. To make the soup tasty and aromatic, add three finely chopped cloves of garlic, twenty grams of chopped dill, half a teaspoon of ground coriander, suneli hops and two grams of black pepper. Salt to taste. For one kilogram of peas you will need one large onion.

Lenten pea soup

Lenten cooking has always been popular in Russia. But it is known that Fasting is not only a spiritual cleansing, but a physical one. And every Lenten recipe is a godsend for those who follow a healthy lifestyle. No, our ancestors were smart and took care of their health. To prepare a delicious Lenten soup at home, we will need the following ingredients:

• Half a glass of peas
• 4 medium potatoes
• 1 onion
• 1.5 glasses of water
• 1 tablespoon oil for frying onions
• Greens, salt, pepper - to taste

Preparation:

Peas are soaked in cold water for eight to ten hours. For this soup you will need noodles. It is prepared like this: add three tablespoons of vegetable oil, a spoonful of cold water, and salt to half a glass of flour. Knead the dough and leave it for an hour. Then the dough is rolled out, dried, cut into strips and dried again. Boil the peas until half cooked in the same water in which they were soaked. Add fried onions, diced potatoes, noodles, salt and pepper to it. Cook until done.

It doesn't matter, ladies and gentlemen, which recipe you choose. When making pea soup, all that matters is your mood. And in a good mood, any recipe will provide you with a tasty, aromatic and homemade pea soup.

Peel the onions and carrots. Chop the onion and grate the carrots on a fine grater. Melt butter in a frying pan and fry vegetables in it. Add them to the peas 15 minutes before they are ready.

Puree the finished peas, onions and carrots using a blender and return to the heat.

Chop the bacon, fry in a frying pan, add to the pea puree and bring to a boil. Add some salt.

Serve with sour cream or cream.

Ingredients

• 250 g split peas;
• 2 small onions;
• 1 carrot;
• 4 small potatoes;
• 300 g minced meat;
• salt, black pepper - to taste;
• 1 egg;
• vegetable oil - for frying.

Preparation

Soak the peas for several hours, then rinse and cook. Peel onions, carrots, potatoes. Chop the onion, grate the carrots on a fine grater, cut the potatoes into cubes.

Salt and pepper the minced meat, add the egg, half the onion and form into meatballs. How to make them tastier, Lifehacker already.

Fry the remaining onions and carrots in vegetable oil until golden brown. 20 minutes after the peas start cooking, add the potatoes. After another 10 minutes - meatballs.

After the meatballs are cooked, add onions, carrots and salt to the soup. Bring to a boil and check if the potatoes are cooked. As soon as it is ready, turn off the stove, cover the pan with a lid and leave the soup for 15 minutes. Serve with greens.

Ingredients

• 1 ½ liters of broth;
• 1 cup peas;
• 1 bay leaf;
• 500 g champignons;
• 1 carrot;
• 1 onion;
• 1 stalk of celery;
• salt, curry, ground black pepper - to taste.

Preparation

Pour the broth into the pan, add the peas, add the bay leaf and place on low heat for 30 minutes. You can use any broth: mushroom, vegetable, beef or.

Wash the mushrooms, dry and cut into slices. Peel the carrots and onions and cut into small cubes. Cut the celery stalk into thin slices. Fry onions, carrots and celery in vegetable oil.

After half an hour, add the mushrooms to the peas and cook for another 15 minutes. Add the fried vegetables, bring to a boil and cook for another 5 minutes.

Remove the pea soup from the heat, season with salt, pepper and curry. Serve with sour cream and herbs.

Ingredients

• 160 g peas;
• 3 medium potatoes;
• 1 onion;
• 1 clove of garlic;
• ½ bell pepper;
• 2 tablespoons vegetable oil;
• 1 teaspoon turmeric;
• 1 teaspoon ground coriander;
• 1 teaspoon cumin;
• ¼ teaspoon chili pepper;
• 1 teaspoon dried ginger;
• 1 tomato;
• 2 tablespoons of tomato paste;
• salt - to taste.

Preparation

Soak the peas, rinse, cover with water and cook for about 40 minutes. Peel the potatoes and cut into cubes. Finely chop the onion and garlic, cut the pepper into small strips.

Heat a tablespoon of vegetable oil in a frying pan and fry the onion and garlic until golden brown. Transfer to a plate. Add the spices to the pan, fry for 5 seconds, then add the potatoes. Fry over medium heat for 5-7 minutes.

15 minutes before the end of cooking, add potatoes to the peas, after another 5 minutes - pepper, onion and garlic. Peel the tomato and cut into slices. Add it at the end of cooking along with tomato paste and salt. Leave for another 2-3 minutes, then remove from heat. Serve with sour cream and.

Ingredients

• 500 g smoked pork ribs;
• 500 g dry peas;
• 1 onion;
• 1 carrot;
• 5–6 potatoes;
• 1 tablespoon vegetable oil;
• 3–4 tablespoons mustard;
• salt, ground black pepper - to taste;
• 3 cloves of garlic;
• green;
• 100 g bacon.

Preparation

Chop the pork ribs into pieces, put them in a saucepan and cook for about 1.5 hours: you want the meat to easily separate from the bones. Then remove the ribs and remove the meat from them. Strain the broth, add pre-soaked peas and put on fire.

Peel the vegetables. Cut the onions and carrots into small cubes, potatoes into slices.

30 minutes after the peas start cooking, add the potatoes and cook for 10 minutes. At this time, heat the vegetable oil in a frying pan and fry the onions and carrots until golden brown. Add the roast to the pan and cook for another 10 minutes. 5 minutes before readiness, add mustard and meat. Season with salt and pepper.

Wash the greens and chop finely. Do the same with garlic. Cut the bacon into thin strips. Add greens, bacon and garlic to the soup and cook for another 2 minutes.

Remove the pan from the heat, close the lid and leave for 15 minutes.