Pea soup. Pea soup

How to make delicious pea soup?

First, decide on a recipe, because there are so many ways to prepare pea soup that it’s easy to get lost.

Now decide whether you will cook pea soup with meat or chicken broth, with smoked meats, or lean, with vegetable broth.

A classic version of pea soup, which has been prepared in Rus' for a long time, is soup with dried peas.

You now have to choose a specific recipe and start preparing delicious pea soup.

Features of cooking delicious pea soup

It turns out that cooking delicious food is not so easy, because if prepared incorrectly, it will cook for too long, and besides, it will not have a very pleasant specific taste and smell.

First of all, you need to choose peas - shelled or whole and worry about this in advance, since before starting cooking, the peas should be soaked in water.

Peas are soaked for 5-7 hours. It is most convenient to leave the peas in water overnight. In the morning, the water is usually drained, the peas are washed, filled with fresh water and cooked until tender.

But if you forgot to soak your peas, don't despair! Many housewives use a special technique: prepared peas are placed in boiling water, boiled for 15-20 minutes, and then approximately 150 ml of cold water is poured into the pan with boiling peas. The peas will cook quickly and will be well cooked.

Classic recipe for delicious pea soup

The proposed recipe is the simplest; it will not pose any particular difficulties even for inexperienced housewives.

Products: 500g of meat (or 250-300g of smoked meats), 250g of peas, 2.5 liters of water, 1 carrot, 1 onion, 2 tablespoons of butter, salt, spices and spices to taste.

Rinse the peas, cover them with cold water and cook over low heat, tightly closing the lid. After 1 hour of cooking, add chopped and lightly fried carrots and onions to the soup and continue cooking until the peas are completely cooked to a puree.

If you want to prepare a delicious pea soup with meat or mushroom broth, then first boil the peas in plain water (using about 3 cups), then, together with the fried roots, transfer them to a pre-cooked boiling broth.

You can cook pea soup with potatoes - you need to peel them, cut them into cubes and put them in the broth along with peas and roots.

You can prepare delicious pea soup using smoked meats: smoked chicken, raw or smoked ham, as well as brisket, etc.

How to make delicious pea soup

Delicious pea puree soup can be prepared using either broth or vegetable broth. Peas for puree soup are boiled until fully cooked, and then rubbed through a sieve or passed through a meat grinder. To ensure that the puree is homogeneous and the mashed products do not settle to the bottom, but are distributed evenly in the broth, and to achieve the required thickness, you can add flour lightly fried in butter to the puree soup, which then needs to be boiled for 20-30 minutes.

To improve the taste of pureed pea soup, you can season it with butter. To do this, immediately before serving, remove the soup from the heat and add butter divided into small portions, stirring well.

White bread croutons are usually served with creamy soup.

Bon appetit!

It is no secret that fresh peas have a very pleasant sweetish taste, and many dishes can be prepared from them. Soup with green peas is not only a dietary, but also a first course rich in vitamins, which is useful for everyone, even small children. There are different recipes for this soup.

You can make the dish lean, but the most delicious pea soup is made with rich meat broth. Lean beef is ideal - with it the soup will be hearty, but not heavy on the stomach. You can also replace the beef with chicken, turkey, or even rabbit meat.

Fresh pea soup recipe

Rinse the beef thoroughly under running water, remove films and veins. Place the meat in a saucepan, add water (so that it completely covers the beef) and place over medium heat. Do not cover the pan with a lid, otherwise the broth will become cloudy. As soon as the meat boils, drain the liquid and pour fresh water into the pan.

Bring the meat back to a boil. Once bubbles appear, reduce the heat to low until the water in the pan is barely simmering. Cook the meat for one hour. Five minutes before the end of cooking, add the bay leaf. Remove the finished meat from the broth, cool and disassemble into fibers. Wash and remove the pods from fresh peas.

Fresh peas are a very tasty and healthy ingredient for soup. Rinse the dill and chop finely. Peel the onion and cut into small cubes or half rings. Rinse the carrots, peel and cut into thin strips or grate. Heat the frying pan slightly, pour in vegetable oil. Then dissolve the butter in it. Make sure the heat is medium, otherwise the butter will burn.

Add the onions and carrots and fry over medium heat until light brown. Wash the potatoes, peel and cut into small cubes. Bring the broth to a boil. Add beef, sautéed carrots and onions, then add potatoes to the broth and cook until tender. Five minutes before the end of cooking, add peas and chopped dill. Salt and add your favorite spices to taste.

The first dishes in the kitchen are like works of art. Because many children, as well as adults, do not particularly like “liquid and hot”. Sweets and meat are what are more in demand. But nothing can be better for the body than a hearty, fragrant, rich soup. And there are a lot of those who love. This dish can be prepared with anything; the most common recipes for pea soup are with the addition of meat, especially smoked meat, various shanks and garlic sauces, and fresh homemade bread. You definitely need to diversify your home menu with this amazing and ridiculously simple first course, and the variations of the pea soup recipe are surprisingly wide.

for a 3 liter saucepan

How to cook pea soup

1 . Rinse the meat and put on fire. After the water boils, add salt and washed peas. After the water has boiled, set the heat to low and cook the peas for 1-1.5 hours. The cooking time for peas depends on the age and type of cereal. If you cook pea soup with pork broth, you need to cook the broth with peas for about 1.5 hours. If you cook pea soup using beef broth, you need to cook the broth with peas for about 1 - 1.5 hours. If you cook pea soup using chicken broth, determine the cooking time of the broth based on the type of peas. It should be almost ready, the edges of the peas will become loose (see photo).Please note if you are making pea soup from meat on the bone. You need to cook the meat first. Then strain the broth. And only then add it to the broth.

2. Remove the meat from the pan and leave to cool. Wash and peel the potatoes. We cut it in any way convenient for you. And put it in a pan with broth when the peas have reached the desired condition.

3. Peel the onions and carrots. Grind. Fry in vegetable oil. Add to pea soup.

4. Separate the meat from the bone, cut into pieces and add to pea soup.

5 . Add spices to pea soup. By the way, turmeric will give your pea soup a golden color. Bring the pea soup to a boil and check the potatoes are done. Once the potatoes are cooked, turn off the heat.

Delicious pea soup is ready

Bon appetit!

Pea soup recipes

Pea soup recipe with smoked meats

Ingredients:

• Dry peas - one and a half cups.
• Onion – 1 large piece.
• Carrots – 2 large pieces.
• Smoked “hunter” sausages – 4 pieces.
• Salami – 150 grams.
• Smoked chicken breast – 200 grams.
• Smoked ribs - 5 pieces.
• Sunflower oil - for frying.
• Dill and parsley - half a bunch each.
• Hot red pepper.
• Salt.

Preparation:

Let's start preparing the pea soup recipe with the main ingredient - pea cereal. You need to rinse the peas well in running water. Place a 3-liter saucepan with water on the fire, boil and throw in the cereal along with the meat on the bone - smoked ribs for an hour.

Now peel the onions and carrots and cut into small cubes. Heat the sunflower oil well in a frying pan, add carrots and onions, fry for a few minutes, reduce the heat and simmer the vegetables. After the time allotted for the peas to cook, place the vegetables in the pan. Cut the brisket, hot dogs and sausage into small pieces, and after 15 minutes, throw all the smoked meats into the pan. Cover the pea soup with a lid and leave on medium-low heat for 20 minutes. Add seasonings and salt. When the pea soup is ready, add the herbs and turn off the heat.

Pea soup recipe in a slow cooker

Ingredients:

• Peas - one glass.
• Water – 2 liters.
• You can take any mushrooms that you like best, but according to the recipe the standard ones are champignons. 200 grams.
• Onion – 1 piece.
• Potatoes – 3 pieces.
• Carrot – 1 piece.
• Sunflower oil – 2 tablespoons.
• Greens - half a bunch of dill.
• Salt and red pepper.

Preparation:

This recipe is simple, you don’t need to spend a lot of money or time, and the end result is an amazing dish. First of all, you need to soak the peas, it’s better to do this overnight to be sure, and in the morning you can start cooking.

So, we will wash, peel and cut the vegetables into small cubes. Then fry for about 5 minutes in the multicooker bowl - frying the vegetables. Then add carrots and onions, add diced champignons and fry for 10 minutes in the same mode. Next, let's start cooking the pea soup. Place the peas in the bowl in soup mode. After 0.5 hours, the peas will be well boiled, and we will add all the vegetables, pepper and salt. Turn off the soup, let it sit for half an hour, serve with white bread croutons, sour cream, and smoked lard.

Pea soup recipe with ribs

Ingredients:

• Peas – 400 grams.
• Potatoes – 3 pieces.
• Carrots – 1 large piece.
• Onion – 1 piece.
• Smoked ribs – 400-500 grams.
• Parsley and dill - half a bunch each.
• Red, black pepper, salt - to taste.

Preparation:

Take a 5 liter saucepan. You can do less, then take fewer ingredients. First of all, take care of the peas: rinse the peas, strain out the water, and soak for an hour. Then put it on low heat, you need to cook for about an hour and a half, you need to try it. Our pea soup will turn out only when the cereal is well cooked.

Now prepare the vegetables: cut the potatoes into cubes, grate the carrots on a coarse grater, and finely chop the onion. Wash the greens and chop finely. After an hour and a half, add the onions and carrots to the peas, cover with a lid and cook for about 15-20 minutes, after which you need to add the smoked ribs - you don’t need to cut the ribs too finely, let them be large pieces; when serving, you can cut them smaller.

After 10 minutes, add the potatoes, when they are almost ready, add salt and pepper, add the chopped herbs to the pea soup.

Pea soup with meat

Ingredients:

• Dried peas - 2 cups.
• Meat, preferably beef on the bone - 500 grams.
• Potatoes – 4 medium-sized pieces.
• Onion – 2 medium-sized pieces.
• Tomato paste or sauce - 4 tablespoons.
• Garlic – 5 cloves.
• Butter, melted - 3 tablespoons.
• Pepper and salt.

Preparation:

This pea soup recipe introduces Arabian cuisine. It turns out very rich and tasty due to the preparation of the broth. First you need to soak the peas overnight, then fry the meat on all sides for several minutes without adding oil or fat. Place it in water and put it on fire, add bay leaf and peppercorns. Cook the broth for 1.5 hours. After the specified time, add peas to the pan and cook over low heat for another hour.

At this time, wash, peel the potatoes and cut them into small cubes. Also peel and chop the onion finely. Heat the butter, put the onion in it and cook until golden brown, add your favorite seasonings and spices, then add tomato paste and simmer for a few more minutes. Add the roast to the pea soup. Cook for 40 minutes (if the potatoes are young, then until the potatoes are ready) over low heat under the lid. When you serve, press the garlic through a press and place it on a plate; it will taste better if you throw a few crackers on the plate.

Classic pea soup

Ingredients:

• Peas - one full glass.
• Potatoes – 3 large pieces.
• Onions – 2 pieces.
• Carrot – 1 piece.
• Garlic – 4 cloves.
• Smoked meat, pork loin – 300 grams.
• Salt, peppercorns, bay leaf.

Preparation:

Peas need to be washed well several times in cold water. Let the cereal sit for several hours, constantly changing the water to keep it clean and cold. Now you need to put water on the fire, throw in the bay leaf and peppercorns, and boil. Drain the water from the peas and add the cereal to boiling water and add salt. Cook the pea soup for about 2 hours.

Wash the potatoes, peel them, cut them into cubes. Peel the carrots and grate them on a coarse grater. Cut the onion into squares. Now slightly simmer the carrots and onions in the pan. Squeeze the garlic, leave for 10 minutes, stirring. After the time allotted for cooking the peas, add potatoes and half-cooked vegetables, stir, and you can add your favorite seasonings. Cook pea soup for 15 minutes.

Cut the loin into strips, fry in a frying pan to release the juices, place the meat in the pan, cook for another half hour. Make croutons and place them on a plate, along with your favorite chopped herbs, when serving.

Pea soup, with vegetables, cheese and spices “rich”

Ingredients:

• Dried peas - one glass.
• Potatoes – 2 pieces.
• Sweet bell pepper – 1 piece.
• Onion – 1 piece.
• Carrot – 1 piece.
• Champignons – 200 grams.
• Smoked sausages of the “hunting” type - 5 pieces.
• Garlic – 5 cloves.
• Soy sauce – 2 tablespoons.
• Hard cheese – 50 grams.
• Loaf - half.
• Roasted peanuts - a quarter cup.
• Dill greens - half a bunch.
• Salt, red pepper, curry, nutmeg, cardamom.

Preparation:

Let the peas stand for several hours, then set to cook over medium heat for about 1-1.5. While the cereal is boiling. Peel and chop the potatoes and mushrooms. 20 minutes before the time indicated for cooking the peas, add the vegetables and cover the pea soup with a lid.

Next, peel the onion, celery, carrots, peppers and garlic cloves, passed through a press, cut into strips, and fry until half cooked. Almost at the end, pour in soy sauce. Season, add salt and spices, mix.

Cut the sausages into slices, throw them into a saucepan with soup, then you can add vegetables and stir. Cook for no more than 15 minutes, but let the dish sit.

The secret ingredient that makes pea soup unique is croutons. Place the loaf pieces in a dry frying pan, sprinkle with cheese and seasonings, then cut into cubes and place on a plate. Also, when serving the first dish, you need to put peanuts and finely chopped herbs on the plate.

Pea soup recipe

Ingredients:

• Dry peas – 200 grams.
• Butter – 2 heaped tablespoons.
• Carrot – 1 piece.
• Onion - 1 piece.
• Smoked bacon – 300 grams.
• Pepper and salt.

Preparation:

A most delicate dish, especially suitable for those who prefer soups with an oily, homogeneous consistency, with a light creamy aroma, soft and pleasant to the stomach. You need to start preparing pea soup according to the recipe by soaking the cereal for a day. After soaking the peas, you need to cook them for 1 hour, but you need to try it, depending on what kind of peas you use.

Let the cereal boil, and in the meantime, peel the carrots and onions, cut and grate them, the smaller the better. You need to fry in well-melted butter until golden brown, then add to the peas when they are almost ready. Next, we will simmer the bacon strips in butter over the fire.

Use a blender to puree the mixture of peas, onions and carrots. Then put the bacon in the pan and cook the soup for another 15 minutes, add salt and black pepper to taste.

Pea soup recipe “Armenian”

Ingredients:

• Dry peas - a little less than a glass.
• Potatoes - 3 pieces.
• Onion – 1 piece.
• Carrot – 1 piece.
• Celery, root – 100 grams.
• Smoked ribs – 400 grams.
• Smoked brisket, tenderloin – 300 grams.
• Apple, sour – 2 pieces.
• Prunes – 8 pieces.
• Tomato paste – 3 tablespoons.
• Ground black pepper, bay leaf, salt.
• Sunflower oil.
• Parsley - half a bunch.

Preparation:

Let's put the peas in cool water overnight so that in the morning we can start preparing our aromatic pea soup. Let's prepare the broth: put the smoked meats in water, cook for about an hour, with pepper, bay leaf and salt. Then add the peas and cook for another 40 minutes.

Peel and rinse vegetables, fruits and dried fruits, cut potatoes, apples and onions into cubes, cut carrots and celery into thin sticks. Remove the pits from the prunes and cut them in half.

Now we will saute the onions with celery and carrots for about 10 minutes, after which we need to add tomato sauce, stir and simmer for several minutes. You can add potatoes to the pea soup, and after 20 minutes, vegetables, apples and dried fruits stewed with tomato paste. Cook for another half hour, taste for salt and pepper, serve with herbs.

Video “Pea soup from chef Ilya Lazerson;

Can be done in several ways. If you add some ingredients, you will get a flavorful and satisfying dish. so that it is appetizing and tasty? Here, as in any other dish, there are some tricks. Let's look at several recipes for making this soup.

Let's start with a recipe that does not use meat products. This is the simplest option, which is suitable for those who fast or do not eat meat. You need to soak the peas (half a glass) in cold water in advance for about 2 hours. This product is difficult to cook, so to speed up further cooking, you need to keep it in water. In the meantime, peel one onion and, cutting it into small cubes, place it in a frying pan, which we preheat with a small amount of vegetable oil. Add to it chopped carrots (1 piece), a clove of garlic, also chopped. Let's fry. Take three potatoes and cut them into cubes, first peeling them.

Place a pan of water on the fire and place the peas in it. Cook for 20-23 minutes. Then add potatoes to it. After about 10 minutes, you need to put the prepared fry into the pan. After another five minutes you need to add any spices, salt and one bay leaf. Then we take the processed cheese and cut it into small cubes. Place it in a saucepan. After 10 minutes, remove the bay leaf from the pan and turn off the soup. After the soup is poured into bowls, you need to add finely chopped greens to it.

You can add smoked bacon to this recipe. In this case, add 100 grams of any bacon to the frying pan instead of vegetable oil.

And now a few words about how to cook Naturally, a more appetizing soup is made with a rich broth. You can use any meat to prepare it. Take chicken, preferably homemade, and cut it into pieces. We use some of them to prepare broth. When cooking a large amount of soup, you can use a whole chicken. Place the meat in cold water and place the pan on the fire. If the peas were not pre-soaked, you can put them in the pan at the same time as the chicken. But if you soaked it in cold water for about 2 hours, then add it to the pan after 30 minutes. We peel two potatoes, one onion and the same amount of carrots. Cut the potatoes into cubes and add them to the pan an hour after the start of cooking. We chop the remaining vegetables very finely and fry them in vegetable oil. Add it to the pan and add chopped herbs and spices there. Cook until done and serve.

But the most exquisite recipe for this dish is pea. Smoked meats will give the soup an extraordinary aroma and taste. We will need 700 grams of beef and 300 grams of smoked pork ribs. Place the meat in a pan, add water and let it cook for 1.5 hours. While the meats are cooking, you can prepare the vegetables. You need to peel one onion, a carrot and three potatoes. Cut the potatoes into medium-sized cubes, and finely chop the carrots and onions. We fry the vegetables, to which we add two tablespoons of tomato paste. Place the peas in the pan, and after 20 minutes add the potatoes. After another 10 minutes, add the roast to the soup. At the end, sprinkle in finely chopped greens.

Before preparing pea soup, it is better to soak the peas in water in advance to reduce the cooking time. You can also use various technical devices. For example, to cook peas. First you need to put meat and vegetables in it. And after 20 minutes, add peas and smoked meats to the broth and put on simmer mode for two hours.

Now that you know how to prepare pea soup in different ways, you will delight your family with a delicious dinner.

Winter is the time for hearty and thick soups. Rich, nutritious and tender pea soup - what could be better to warm you up on a cold day?

Confidently leads among the first dishes that are usually used to warm up during the cold season. It's hard to compete with it, and few soups can offer the same filling and nutritional value.

Pea soup has no nationality. He is the heritage of many nations. But each country has its own requirements for its recipe and taste. For example, Italians cannot imagine pea soup without cheese, and in Mongolia tomatoes are considered an essential ingredient in its composition. But no matter what product you ask for in the pan, no one can overshadow the unique rich and pleasant taste of peas.

There are countless recipes for pea soup. It is boiled in plain water or meat broth is used, vegetables, meat, smoked meats, sausages or fish are added, and seasoned with a spicy set of spices. He is good in any company. But even his vegetarian-lenten recipes are not boring in taste. Quite the contrary - pure taste without additional additives allows you to feel all the fibers of the pea soul.

7 recipes for making delicious pea soup

Recipe 1. Classic pea soup

For 3-4 servings of classic pea soup: 200 g dry whole peas, 300-500 g pork meat, 1 onion, 1 carrot, 4-5 potatoes; bay leaf, salt, pepper, garlic and herbs - optional and to taste; white bread for croutons.

1. Almost any pea soup starts with soaking the peas. Therefore, the first stage is to rinse the peas well, add water and leave to swell overnight.
2. Rinse the meat, remove excess fat and films and cook for half an hour with a laurel leaf.
3. While the broth is preparing, let's take care of the vegetables. Wash the onions, potatoes and carrots, peel and cut into appropriate shapes: potatoes into large cubes, carrots and onions into small ones.
4. Saute the onion first, trying to give it a characteristic golden color during the frying process, and only then add the carrots. She should be a little tired. Season the vegetables with salt and pepper to taste.
5. Remove the cooked meat from the broth and disassemble it into neat pieces. Return to the pan.
6. Add infused peas to the meat. Let it cook with the meat for another 20-30 minutes.
7. As soon as the structure of the peas becomes soft and slightly loose, add potatoes to the soup.
8. Cover the pan with a lid and do not disturb for 10 minutes. After the time has passed, pour in the fried vegetables and let it simmer for a few more moments.
9. A classic pea soup would not be complete without aromatic and golden brown croutons. Let's cook them with garlic and lard cracklings. Fry the lard and add bread, cut into even cubes. As soon as they brown, season with chopped garlic and turn off the stove.
10. Serve pea soup in portions. Immediately before serving, place a handful of crackers with cracklings in each bowl and sprinkle with chopped dill.

Recipe 2. Simple and quick pea soup

For 3-4 servings you will need: A glass of peas, 3 medium potatoes, 1 carrot, 5 cloves of garlic, 1/3 rye bread, a bunch of herbs, vegetable oil for frying.

1. To reduce the cooking time for peas by 2-3 hours, add two glasses of water in the evening. Let it swell.
2. In the morning, drain the water and add 4 glasses of clean water. Place the pan with peas on the hob and cook for about an hour. If desired, the soup can be prepared with meat broth.
3. Peel the potato tubers and cut into cubes.
4. Finely grate the peeled carrots. The finest grater will make the carrots puree, which will give a brighter color to the soup.
5. When pea sediment forms at the bottom of the pan and the peas become soft, add potatoes to the soup, and a little later - carrots.
6. Add salt to the soup, let the potatoes boil until tender and turn off the gas.
7. Prepare croutons. Cut the bread into cubes and brown in butter. They should be fried over high heat. The croutons will have a crispy crust on top and remain soft inside. But it is important not to overcook, otherwise they will burn and ruin the delicate taste of the soup.
   There is no need to skimp on oil for frying. The bread will absorb the fat greatly. And if the soup is not prepared with meat broth, then it is the croutons that will “sweeten” it.
8. Mix the rosy croutons with garlic squeezed through a garlic press and chopped dill (parsley).
9. Serve quick and easy split pea soup in deep bowls with a handful of fragrant and crunchy croutons.

Recipe 3. Pea soup with smoked meats

Many people recognize pea soup only with smoked meats. And this is understandable. The duet “peas + smoked meats” is a classic of the genre. The next delicious story will be about them.

For 3-4 servings you will need: 150 g of peas, a liter of water, 300 g of fresh pork, 150 g of cold smoked bacon, 100 g of hot smoked sausages, small and large onions, small and large carrots, 3 stalks of celery, 2 tbsp. spoons of chopped parsley, a clove of garlic, 1 bay leaf, 1 tbsp. a spoonful of vegetable oil, salt, black pepper or chili - to taste, sour cream - optional.

1. The soup can be cooked in ready-made vegetable or meat broth, or it can be cooked during the process.
2. Place the whole piece of pork, a small onion (do not peel the last golden layer), peeled carrots and one stalk of celery into a saucepan with water. Add salt to the water and cook over low heat until the meat is completely cooked. This will take approximately 25-30 minutes. You don’t have to remove the foam, but in this case, when the broth boils, you need to strain it through a thick strainer.
3. Sort the yellow pea halves and rinse several times. Pour boiling water over it for 20-30 minutes. This way it will take less time to cook.
4. Remove the finished meat and cut into neat pieces. Strain the broth and discard the vegetables - they have given up all their juices and will no longer be needed.
5. Cut the bacon into even stitches and fry in a hot frying pan. If it is low-fat, add vegetable oil.
6. Cut the onions into small cubes, the carrots can be chopped on a coarse grater. Fry the vegetables until golden brown along with the bacon.
7. Chop the celery into cubes and add them last to the sautéing vegetables. After frying, its taste will become calm, and the soup will receive only a slightly perceptible aroma. But if you absolutely dislike celery, then you can replace it with potatoes.
8. Place the infused peas into the strained broth and cook for 15 minutes.
9. Cut smoked sausages into rings or cubes.
10. Let's start collecting the soup. Add sautéed vegetables, sausages, bay leaves and black or chili peppers to the peas. Cook the soup until the peas begin to crumble.
11. Mix chopped garlic with chopped parsley, put in a saucepan, cover with a lid and turn off the heat. Give the soup 10 minutes so that the products become related.
12. Serve pea soup with a dollop of sour cream.

This steaming soup with the unique aroma of home will make even those who don’t like peas its fans.

Recipe 4. Pea soup with smoked ribs

For 8 servings of soup prepare: 500 g hot smoked pork ribs, 250 g dry peas, 3 potatoes, carrots and onions for frying, 3 tbsp. spoons of vegetable oil, a handful of herbs, bay leaf, salt - to taste.

For broth: 2.5 liters of water, 1 pc. onions and carrots, a sprig of stalk celery.

1. Wash dry pea slices until the water in which they will be cooked is clear. Soak and let it swell for a few hours. Whole peas need to be soaked overnight. Before adding peas to the soup, rinse them thoroughly again.
2. Rinse the smoked ribs in warm water and divide them with a knife along the bones into separate convenient pieces.
3. Pour water into a saucepan, place on the hob, add whole onions, carrots, celery. Place the ribs. Cook the broth. After boiling, cook for half an hour or a little more until the meat begins to fall away from the bones.
4. Foam, as a rule, does not appear when cooking ribs. But if this happens, it must be removed.
5. Select vegetables from the broth infused with smoky and vegetable flavors. You can also remove the ribs and, if desired, remove the meat from the bones.
6. Strain the broth and boil again. Return the ribs to it and add the soaked peas. Cover the pan and cook for 10-15 minutes.
7. Chop the peeled onions and carrots for frying (in cubes, strips, cubes).
8. Heat vegetable oil in a hot frying pan and fry the onion until golden, add the carrots and sauté for a few more minutes.
9. Cut the washed and peeled potato tubers into even strips or cubes. It should be added to the soup only after the peas have softened. Along with potatoes, you can add bay spice, salt and pepper to the soup. If the soup seems too thick, dilute with boiled water. Cook until tender (approximately 10-15 minutes).
10. Add chopped herbs or other seasonings to taste to the finished soup and let it brew before serving.

Recipe 5. Pea soup with chicken

The technology for preparing this soup is different in that the peas are added in 2 stages. The first part of the peas takes longer to cook than the second. Consequently, it boils better, giving the soup a thick puree-like base. Those peas that are added to the soup in the next batch retain their shape and are felt in the soup as whole peas.

For 8 servings prepare: 400 g chicken meat with bone, 250 g dry green peas, 1 onion, 3 carrots, 2 potatoes, 2 tbsp. tablespoons oil (olive), 0.5 teaspoons oregano, 0.5 teaspoons salt, 0.5 teaspoons ground pepper.

For 2 liters of broth: 2.5 liters of water, 3 black peppercorns, 0.5 teaspoons of salt.

For croutons: 1 baguette, 3 cloves of garlic, 4 tbsp. spoons of olive oil.

1. Wash the chicken meat, cut into small manageable pieces and place in cold water. Boil. Cook the broth in the “second water”. Add salt and peppercorns, reduce heat to medium and simmer gently for an hour or a little more. Remove the foam from the surface with a slotted spoon.
2. It is better to take chicken meat with bones; the broth made from fillet is too lean.
3. Remove the chicken pieces from the pan and pass the broth through cheesecloth or a sieve. Transfer the chicken to a separate bowl. She will wait in the wings, because... added to the soup immediately when serving.
4. Prepare vegetables for frying. Cut the onion into thin quarters. Carrots - in half rings. Potatoes – in neat small cubes.
5. Fry the onion with oregano until transparent. Salt, sprinkle with pepper and add to the broth. Send raw carrots and onions here, add half the peas.
6. 6. Bring vegetables to a boil. Cook over low heat for 40 minutes without covering. Periodically remove the foam, and after the allotted time has passed, add the remaining peas. Cook for another 40 minutes.
7. Prepare garlic croutons.
8. Mix chopped garlic with olive oil (you can also add dry herbs). Cut the baguette crosswise into pieces, without cutting the bread all the way through. Place on a baking sheet with foil and brush with garlic sauce so that it fits into the slits. Wrap the baguette in foil (not very tightly) and bake in an oven preheated to 180°C. 10 minutes will be enough.
9. Serve the soup with pieces of chicken meat and garlic croutons.

Recipe 6. Pea soup in a slow cooker

For 4-6 servings of soup prepare: 400 g dry shelling peas, 250 g hunting sausages, 1 onion, 1 sweet pepper, 1 chili pepper, 2 garlic cloves, 2 tbsp. tablespoons vegetable oil, 2 teaspoons sweet paprika; salt, thyme and lemon juice - to taste.

For croutons: 200 g loaf, a clove of garlic, 5 g paprika, 5 g rosemary, 5 g thyme, 5 g salt.

1. Wash the dry peas thoroughly, pour in double the volume of water - let it sit overnight and “drink.”
2. Set the miracle multicooker to “baking” mode.
3. Peel the garlic and onion, rinse and chop. Pour vegetable oil into a bowl. As soon as it warms up, add onion and garlic. Fry until translucent for 3-4 minutes.
4. Peel the peppers – sweet and hot – and remove the stems. Finely chop the bitter pepper, cut the sweet pepper into thin strips.
5. Rinse the smoked hunting sausages with warm water and cut into small circles.
6. Place the peppers and sausage into the slow cooker with the vegetables and lightly fry. Season with thyme, paprika and stir. You can omit sausages from the soup, and use smoked paprika rather than regular paprika for a smoked flavor. Then the soup will turn out lean.
7. Wash the peas, drain the water and place them in a slow cooker. Add salt to all ingredients and add boiling water. Switch to the “cooking” or “stewing” mode and cook the soup for 40 minutes.
8. While the multicooker is cooking the soup, the oven will fry the croutons for us:
   - cut the crust from the loaf, cut the flesh into cubes;
   - squeeze the garlic into a bag, put a pinch of salt, spicy seasonings and oil;
   - fill the bag with bread cubes, tie it and shake it thoroughly so that the loaf is saturated with spices;
   - place the crackers on a baking sheet and fry at 120°C for 10 minutes.
9. Pour lemon juice over the finished pea soup and serve with aromatic crunches.

Recipe 7. Pea soup with brisket

Prepare for 4 servings of soup: A glass of dry peas, 3 potatoes, 400 g smoked beef brisket, onion, carrot, 2 heads of garlic, 2 tbsp. tablespoons vegetable oil, 1 tbsp. spoon of olive oil, salt to taste.

1. Sort the peas and add warm water (for several hours or leave overnight).
2. Wash the swollen peas and cook for 40 minutes after boiling.
3. “Strip” the garlic, pour in olive oil and bake in the oven (200 °C) for 20 minutes. Squeeze the pulp out of the cooled cloves. It will give the soup unusual aromatic notes, significantly different from just raw garlic.
4. Fry chopped onions and carrots until slightly golden brown.
5. Cut the peeled potatoes into cubes and add to the peas after they have boiled. Boil for 7-10 minutes.
6. Add the roast, baked garlic and most of the sliced ​​brisket to the soup.
7. At this stage, the soup can be salted and seasoned with pepper. Keep on the stove for another 10 minutes.
8. Puree the finished soup using a blender. Place the pan over low heat and bring to a boil or warm through before serving.
9. Cut the remaining brisket into pieces and fry until crispy.
10. Serve the puree soup, garnished with chopped herbs and pieces of browned brisket.

To make pea soup easy and enjoyable to prepare, experienced chefs advise properly preparing the peas for the cooking process.

1. There are several varieties of peas, but they are all divided into three types: marrow, mangetoux (fr. “eat whole”) and shelling. For salads, it is customary to use brain peas, but for soups, dried shelled peas are ideal.
2. Before preparing soups, peas are almost always soaked so that they swell and take less time to boil.
3. The time it takes to cook peas depends on the variety, type of processing, and soaking time of the peas. For green varieties, it is enough to boil for 15-20 minutes. Round and well dried, it may take 1.5 hours.

1. If the water in the soup you are preparing has boiled away, you can only add boiling water; cold water will make the peas hard.
2. Cream soups should be whipped while still hot, otherwise they will not have a uniform consistency.
3. Pea soups should not be salted until the peas have softened. In salt water, beans do not cook well and may remain hard.
4. Peas contribute to gas formation, which is why they have earned a bad reputation. But this is not a reason to refuse a tasty and nutritious product. As a rule, a large amount of spices and herbs are added to pea soups. They not only improve the taste of the finished dish, but help avoid flatulence.
5. Herbs and spices that go well with peas include: dill, thyme, ginger, chili pepper, black and allspice, basil, coriander, turmeric, curry and nutmeg.

If pea soup is prepared correctly, even avid pea “lovers” will not be able to refuse it. The aroma is very seductive! And if it’s damp autumn or frosty winter outside, then the body itself will ask for something liquid, tasty and nutritious. How nice it is to return home from work, set the table, pour hot, thick pea soup into plates, put rosy and fragrant croutons in it, take a spoon and close your eyes with the anticipated pleasure... There is happiness!