How to cook pea soup - basic rules and popular recipes
Pea soup is a delicious, mouth-watering and nutritious dish that is common in cuisines around the world. Before cooking pea soup, you need to remember a few nuances and features of preparing a healthy and rich first course.
How to cook pea soup so that peas boil quickly
Before preparing the soup, you need to calculate the required amount of peas. Most recipes use a ratio of 100-120 grams of legumes per liter of water.
You can use whole peas or split peas for the first course. The second one is prepared much faster, completely boiled down and retains almost all useful properties.
What to do to make the peas boil faster:
- fill the peas with cool water and leave for 25-30 minutes;
- place on stove and bring to a boil;
- pour a cup of cold water into boiling water;
- repeat the procedure 5 times;
- use peas for soup;
- salt the dish only at the end of cooking, peas cook much longer from salt;
- to speed up the cooking process, you can add a tablespoon of olive or sunflower oil to the beans.
Thanks to the method of changing the temperatures, the legumes are completely boiled during the preparation of the soup. Another way to prepare peas is to pre-soak them. Pour it with water at room temperature in a 1: 2 ratio (100 g of legumes per 200 ml of water) and leave for 8-11 hours, then start cooking.
If the legumes were stored at home for more than 7-9 months, they need to be soaked for at least 12 hours.
It is very important not to overdo the peas in water, as this will cause fermentation and the product will acquire an unpleasant, rancid taste. During the soaking process, the water should be changed to fresh water several times.
Diet soup
Pea soup is a great option for a diet. This low-calorie and tasty dish is great for filling, providing long-lasting satiety. Peas go well with tomatoes, broccoli, cauliflower and other vegetables, mushrooms, hard or processed cheese.
Ingredients:
- split peas - 400 g;
- cauliflower (or broccoli) - 400 g;
- potato tubers - 5 pcs;
- carrots - 2 pcs;
- sour cream - 120-130 ml;
- Provencal herbs;
- fresh basil or other herbs.
How to cook dietary pea soup? Pour the pre-soaked split peas with water and boil for 30-40 minutes until softened. Divide the cauliflower into small inflorescences, chop the carrots with a grater, cut the potatoes into small cubes.
Add water to a saucepan with peas so that the total volume is about 3 liters, bring the cauliflower with the rest of the vegetables to a boil again. Simmer until tender, serve pea soup with chopped herbs and sour cream.
How to cook pork pea soup
Pea pork soup has a very rich and interesting taste due to the unusual combination of ingredients. Spicy bacon or chop gives the dish a distinctive flavor.
Ingredients:
- split peas - 460 g;
- pork meat - 900-950 g;
- bacon, chop or ribs - 600 g;
- potato tubers - 8 pcs;
- onion - 1 pc;
- carrots - 2 pcs;
- bay leaves - 4-6 pcs;
- peppercorns;
- salt;
- fresh herbs.
Cut the pork into portions, put in a saucepan, cover with water and place over medium heat. Bring the stock to a boil, then add the peas and bay leaves.
After 50-55 minutes, add the soaked peas to the broth and boil for about half an hour. Prepare the vegetables separately - cut potato tubers and onions into cubes, chop the carrots.
Pour the potato cubes into the soup and simmer for 10-12 minutes. Fry chopped onions and carrots in boiling sunflower oil until golden brown, cut the bacon into thin strips or cubes and add these ingredients to the soup.
Simmer the soup for another 10-13 minutes over low heat, season with spices, sprinkle with chopped herbs or green onion feathers and leave to infuse under the lid for 13-16 minutes.
Pea soup with smoked ribs
Pea soup with smoked ribs is one of the most popular recipes for a delicious, hearty and rich first course. This type of smoked meat gives a rich, "rich" aroma and makes the taste more interesting.
Ingredients:
- dried peas - 400-440 g;
- smoked ribs - 900-950 g;
- potato tubers - 5-6 pcs;
- onions - 2 pcs;
- carrots - 2 pcs;
- sunflower oil;
- ground pepper;
- bay leaves;
- salt;
- fresh dill, basil or parsley.
The method of preparing the soup step by step: first of all, prepare the peas - soak them for 8-10 hours, then drain the liquid. Pour into a saucepan, cover with water and simmer over low heat for 30-35 minutes. Remember to stir the beans from time to time and skim off any foam that appears on the broth.
After the indicated time, add the peeled and chopped potatoes to the pot. Grate the carrots, peel the onions and cut into small cubes, then fry the vegetables in a hot skillet with sunflower oil.
Chop the smoked ribs in portions and add to the pan to the carrot-onion mixture, fry until golden brown, then add the fry to the broth. Mix well, season with salt, pepper and simmer the soup for another 8-9 minutes, until the potatoes are fully cooked. Sprinkle the finished dish with chopped herbs, cover and leave to infuse for 15-20 minutes.
Pea soup can be served with aromatic garlic croutons. They are made from rye or wheat bread.
Cut the loaf into small cubes and transfer to a baking sheet. Place in a hot oven for 4-6 minutes.
Then remove the croutons and sprinkle with olive oil mixed with minced garlic cloves. Turn the bread slices over and place in the oven for another 5-8 minutes. Serve crispy croutons with fresh herbs, chives and sour cream.
Cream soup
Soup-puree with peas and mushrooms has a delicate, soft texture and a pleasant taste. Such a light and "airy" dish is perfect for a children's menu. If desired, mushrooms can be replaced with carrots, zucchini, cauliflower or any other vegetables.
Ingredients:
- dried peas - 350 g;
- fresh mushrooms (champignons are better) - 220 g;
- celery root - 100 g;
- potato tubers - 6-8 pcs;
- carrots - 2 pcs;
- onion - 1 pc;
- a bunch of fresh herbs;
- aromatic spices, salt.
How to cook pea soup - pour pre-soaked peas into a saucepan with water and boil for about 45-55 minutes. Peel potato tubers, onions and carrots, cut into thin strips and fry in boiling vegetable oil until golden brown.
Rinse the champignons thoroughly and cut into thin slices, also fry in a pan. Pour potatoes into a pot with peas, boil for 8-9 minutes and add fried mushrooms with carrots, onions, celery and spices.
Cook the soup until the vegetables are fully cooked, then grind all the ingredients with a blender. Let the finished dish stand under the lid for a quarter of an hour, serve to the table, sprinkle with chopped herbs.
Pea soup with hunting sausages
Rich and aromatic soup can be prepared not only with smoked meats, but also with hunting sausages, sausages or wieners.
Ingredients:
- dried peas - 600 g;
- smoked pork ribs - 620 g;
- hunting sausages - 200 g;
- bacon slices - 300 g;
- potato tubers - 7-9 pcs;
- onions - 3 pcs;
- carrots - 3-4 pcs;
- curry, ground paprika, garlic, salt.
Chop the pork ribs, cover with water (about 4-5 liters) and boil over medium heat for 25-35 minutes. Pour the pre-soaked peas into the broth, boil for another 35-40 minutes and add the diced potatoes.
In a hot skillet with vegetable oil, fry the chopped onions, garlic cloves and garlic, season with curry and paprika. Separately fry the bacon, cut into thin strips, and the hunting sausages. Pour all prepared ingredients into soup, simmer for 5 minutes and leave covered, sprinkled with herbs.
Pea soup in a slow cooker
Delicious, rich and aromatic pea soup can be prepared in multicooker. This kitchen appliance not only saves a lot of time for the first course, but also retains all the nutrients contained in legumes.
Ingredients:
- dried peas - 420-440 g;
- potatoes - 10-12 pcs;
- chicken - 900-950 g;
- onions - 1-2 pcs;
- carrots - 2 pcs;
- aromatic spices;
- salt;
- fresh parsley or dill.
Drain the liquid from the presoaked peas, pour into a saucepan, cover with clean water and boil for 50-55 minutes.
While the legumes are boiling, prepare the vegetables - cut the potatoes into cubes, the onions into small cubes, and grate the carrots.
Cut the chicken meat into portions, pour into the multicooker bowl together with sunflower oil and cook with the "Fry" function for about 10 minutes.
Add prepared onions, peas and carrots to the meat, continue cooking until tender.
Pour the chopped potatoes into a multicooker bowl, add water, add salt, spices and cook in the "Soup" mode until cooked through. Sprinkle ready-made pea soup with meat with chopped herbs.
Pea soup is a common first dish, traditional in the cuisines of many countries. It has gained popularity for its rich, vibrant flavor that provides long-lasting satiety. Various recipes for making pea soup will help to please household members with a delicious, mouth-watering and rich dish.
I really love pea soup! Thanks for the recipe! I especially liked the recipe with smoked meats! Yum-yum) Lick your fingers, I will definitely make one of these days!