How to make pea soup recipe. Very tasty pea soup

Over the past few decades, peas have become extremely popular among the inhabitants of our planet. This is not surprising, because legume has mass useful vitamins. In terms of the amount of protein contained in peas, it is identical to meat. Peas are an indispensable food product for vegetarians and people who fast. In addition to protein, peas contain a large number of potassium, iron and phosphorus. Cooks prepare all kinds of dishes from peas. The most popular is pea soup. There are a lot of first course recipes. Today we will talk about the most common recipes for making this delicious and very healthy soup.

Delicious pea soup is prepared according to a recipe where you simply cannot do without adding smoked meats. The dish is filled with a pleasant smoky aroma. This awakens the appetite and makes the meal special. The advantage of this soup is its simple preparation process. Even a novice housewife can cook the first dish. In order for the soup to turn out delicious, you need to prepare the ingredients according to the list and two and a half hours of free time.

Ingredients for soup:

• Half a kilo of smoked pork ribs. Can be replaced with 300 grams of brisket;
• 250 gr. peas;
• 500 gr. potatoes;
• Onion – 1 piece;
• Carrots – 1 medium size;
• 2 pcs. bay leaf;
• Three cloves of garlic;
• A few sprigs of parsley;
• Vegetable oil;
• Salt to taste.

The most important component of pea soup is, of course, peas. Before you start working with the product, you need to read the instructions on the package. Each manufacturer uses its own methods of processing peas. Most often, peas need to be soaked in cold water for two hours. Only after this we begin to prepare it.
An important point in the process of preparing pea soup is that the water in which the peas were soaked does not need to be drained. Place the product on medium heat and cook for half an hour. Don't forget to salt the water. Make sure that no foam accumulates on the surface of the water. As soon as you notice its appearance, immediately collect it with a spoon or slotted spoon.

While the peas are cooking, start preparing the broth. It all depends on your preferences. The soup can be prepared either on the basis of meat broth or with ordinary purified water. In any case, pea soup, regardless of the recipe used to prepare it, will turn out aromatic and rich. We will consider the option with broth. So, pour three liters of water into a saucepan, put it on the fire and bring to a boil. Add bay leaf. The ribs or fillets are cut into small pieces and placed in a pan. We boil the ribs for an hour and a half, while it is enough to spend no more than an hour to prepare smoked fillet. Once cooked, the ribs are separated from the meat and removed from the broth.

Next we move on to frying. Thoroughly wash the carrots and onions, cut the vegetables into small cubes. Place in a preheated frying pan greased with sunflower oil. Fry the vegetables until golden brown. The gas station is ready. Next, peel the potatoes and cut into small cubes. All ingredients, including potatoes, frying and peas, are sent to the prepared broth. Cook pea soup according to our recipe for 25 minutes. The main thing is that the potatoes are cooked. Five minutes before removing the pan from the stove, squeeze a few cloves of garlic into the soup.

At the end, add chopped herbs, remove the soup from the burner and cover with a lid. The prepared first course should sit for one hour. Then pour the soup into portioned bowls. It is best to eat this work of culinary art with the addition of dried crackers. However, keep in mind that the calorie content of the soup becomes much higher.

Pea soup with mushrooms

As a rule, all pea soup recipes contain meat or smoked meats. However, now we will demonstrate an equally delicious pea soup, which is prepared using mushrooms. It's not usual, but very tasty. Ingredients:

• 500 grams of mushrooms. Fresh mushrooms are best;
• 250 gr. peas;
• One carrot;
• One bow;
• Celery stalk - 1 pc.;
• 2 liters of purified water or meat broth;
• Sunflower oil for frying - 30 ml;
• Salt, pepper to taste;
• 2 bay leaves.

Pea soup with mushrooms is very low in calories. It is ideal for those who are on a diet or watching their figure.

The cooking process begins with soaking the peas. It is better to soak it overnight. If you don’t have time, then at least a couple of hours. Next, pour water into the pan and add peas and bay leaves. Salt to taste and cook for 30 minutes. Wash the mushrooms thoroughly and dry them on a paper towel. Next, cut them into small pieces, or cubes. Wash carrots and onions under running water. Dice the onion into small cubes, grate the carrots on a coarse grater. Celery is also chopped like onions or mushrooms.

Pour sunflower oil into the pan and add the mushrooms first. After 10 minutes, you can add the onion and celery, then the carrots. Fry all the vegetables until golden brown. If the peas have spent about half an hour on the stove, you can add the contents of the frying pan to them. First you need to take out the bay leaf. The soup should remain on the stove for about 20 minutes. At the very end, you can pepper the dish and add finely chopped herbs.

Secrets of making delicious pea soup

Pea soup according to different recipes will have different taste and aroma. However, there are some general secrets that will help you prepare a great dish, regardless of the recipe. Besides useful properties peas, a serving of soup does not exceed 350 kcal. Moreover, this is the maximum indicator.

• Before preparing the soup, the peas must be soaked for some time. It's better to do this for the whole night. However, if there is not enough time, it will be enough to soak the product for at least two hours. This will allow you to quickly cook peas in the future and significantly improve them taste qualities.
  Photo 7
• Peas must be cooked at a low temperature to avoid sticking to the bottom of the pan. If you need to achieve complete boiling of the product, add half a teaspoon of baking soda to the water during the cooking process.
• After cooking, you need to let the soup brew. This way all the ingredients will be saturated with common aromas.
• To make the soup rich and satisfying, it is recommended to cook it in meat broth. Smoked meats can be replaced with ready-made sausages or ham. When they are present in a soup recipe, they should be added at the same time as frying. This way the meat products will not lose their appearance and taste. If you need to achieve maximum thickness of the soup, you can add potatoes. The vegetable should be cut into small cubes.
• An important point in the process of preparing soft and tasty peas is the correct addition of salt. This component should be poured into the pan only after the bean product has completely boiled. Otherwise, the peas will turn out tough and tasteless.
• If it is necessary to add water during the cooking process, this should be done in a special way. Never add cold water. It is recommended to add only boiling water to the pan.
• There is an opinion that all legumes, including peas, cause flatulence. This is true. However, if you soak the peas first, you don't have to worry about this problem.

I would like to say that pea soup is an incredibly healthy and tasty dish. Consuming a legume product (peas) is recommended for absolutely all people, from young children to the elderly. Pea soup prepared according to our recipes will be an excellent addition to your daily diet.

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

Proper peas - delicious pea soup

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

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

Cooking pea soup with meat

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

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

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

Vegetables, spices and other additives in pea soup

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

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

This first dish is known to every housewife, but few people know where and when it was first prepared. Introducing classic recipe pea soup, ours step by step recipe will tell you how to cook classic pea soup with meat quickly and tasty. This rich and satisfying soup was first prepared in the first century BC. Now, of course, it is being prepared in perfect different countries and exists great amount a wide variety of recipes, but today we will look at a classic recipe with a photo, according to which pea soup is prepared in our country.

The classic recipe for pea soup is quite simple and even a novice cook can handle it. Classic soup in meat broth with peas - this is a popular first course for many housewives. It is important for him to cook a good meat broth and properly prepare the peas before adding them to the soup.

It is important to remember the main points, without which classic pea soup will not turn out so tasty and rich.

— Preparations for preparing the soup should begin at least 2 hours in advance. Take care of peas in advance; they should be treated with special attention. To make it boil faster and better, peas should be soaked in cold water for at least 2 hours, and preferably overnight.

— To make classic pea soup more piquant, garlic is added to it; it goes well with peas.

— Various smoked meats are often added to soup, but it’s better and healthier to use fresh meat. Pork or beef on the bone is excellent.

The indicated amount of ingredients is designed for 5-6 servings.

Ingredients:

• Pork meat on the bone - about 1 kg.
• Peeled potatoes - 0.3 kg.
• Dry peas - 0.4 kg.
• Onion - 1 pc.
• Carrots - 1 pc.
• Oil - 40 ml.
• Water - 2 l.
• Pepper
• Greenery

Calorie content of classic pea soup with meat

Calorie content and the nutritional value classic pea soup prepared according to the recipe with meat is calculated for 100 g. ready dish. The table shows average data that you can use as a guide.

How to cook pea soup according to the classic recipe

Step 1.

Immediately soak the peas in cold water for at least 2 hours. Before this, you need to sort it out and remove dark peas and plant debris.

Considering that it takes about 90 minutes to prepare the meat broth, we will set the meat to cook in advance.

Step 2.

When the broth is ready, you need to pull out the meat and remove it from the bone. Cut the boiled pork into pieces weighing about 20 grams and put it back into the soup.

Step 3.

When the peas swell and approximately double in weight, they need to be washed. Then we put the peas into boiling meat broth and cook for about half an hour.

Step 4.

At this time, cut the potatoes into small cubes and after 30 minutes add them to the peas.

Step 5.

Peel the onions and carrots, cut them into small pieces to season the soup, then fry the vegetables in oil until they change color slightly.

Step 6.

Cook the potatoes in the broth for about 10 - 12 minutes. After that, add the dressing to the soup. At the time of laying it, both peas and potatoes should be soft and almost completely ready.

Pea soup is one of the main soups of Russian cuisine, just like or. In earlier times it was mainly cooked lean. Nowadays, there is a wide variety of meat products, allowing you to add whatever you like. It's rare that anyone doesn't like this soup. Firstly, it is very tasty even lean, secondly, it is very filling, thirdly, it is low in calories, of course, if you don’t put fatty pork or smoked sausage in it. Let's cook it using several different recipes.

How to cook pea soup - recipes with photos step by step

Pea soup tastes best with smoked meats, be it ribs or sausage. So we'll cook with them. And of course, Lenten soup. Now you can’t live without it, and it’s delicious, see for yourself.

Menu:

Ingredients:

• Dry peas - 1 cup
• Onion - 1 medium head
• Medium carrots - 1 pc.
• Garlic - 1 clove
• Any smoked meats - 200 g.

Preparation:

1. Sort out the peas, rinse them and soak them in cold water overnight at room temperature.

2. In the morning, wash the peas and fill them with one and a half liters of cold water. Place the peas on the fire and bring to a boil. No salt yet.

3. Don’t forget to remove the foam at the beginning of the boil. Remove the foam, cover with a lid and cook the peas at a low simmer until soft. Cooking time depends on the type of peas, but on average it is 1 hour.

4. Cut the onion into small cubes, cut the carrots into strips or grate them. Finely chop the garlic; you can first crush it with the flat side of a knife. We cut the smoked meats into pieces that are convenient for you.

5. Cut off some pieces of fat from the smoked meats and melt it in a frying pan. Try to cut the fat into thin pieces so that later it is not felt separately, but almost all of it is rendered out. Instead of fat, you can pour a little vegetable oil.

6. The fat has melted a little, add chopped smoked meats to it. Choose the degree of frying yourself. You can fry it deeply, until crispy, you can fry it slightly, you can fry it so that the fat is slightly rendered, in general, see for yourself. In each version, it will be a new taste.

7. Add the onion and fry it for a couple of minutes until transparent.

8. Add carrots to smoked meats and onions. We will fry until the carrots and onions are slightly fried.

9. At the end, add a clove of chopped garlic. By the way, vegetables can be fried separately from smoked meats. You will also get a different taste.

10. The frying is ready, the peas are boiled. By the way, if your peas stubbornly refuse to boil, this also happens, add a quarter teaspoon of soda when cooking them and everything will be fine. Place the roast into the soup.

11. Salt the soup and cook for about 20-25 minutes.

12. Five minutes before the end of cooking, add a couple of bay leaves and let cook for another 5 minutes.

Our soup is ready. Serve with croutons or breadcrumbs and herbs.

Bon appetit!

Ingredients:

• Carrots - 2 pcs.
• Onion - 1 pc.
• Potatoes - 5 medium potatoes
• Peas - 300 g.
• Ribs - 500 g.
• Pepper
• Bay leaf
• Greenery

Preparation:

1. Wash and soak the peas. The water should be 5 centimeters higher than the peas. Place overnight at room temperature. If you don't have time, set it for a couple of hours. If you have even less time, set it for 15 minutes, and during cooking, add a quarter or half a spoon of soda. Depending on the amount of water and peas.

2. Drain the settled water from the peas and rinse with cold water so that the starch does not leave the peas.

3. Of course, you already rinsed it before soaking, but rinsing it a second time won’t hurt. This will remove any remaining foreign particles. Let the peas drain. Look how beautiful, clean, large and soft the peas have become.

4. Take a 5-liter saucepan, pour about 3.5-4 liters of water and pour the peas into it. Close the lid and put on the fire so that it begins to cook. Bring to a boil and reduce the heat to below medium, just so that the peas slowly simmer.

5. Cut the potatoes into small pieces and fill them with cold water so that they don’t turn black and set them aside for now.

6. Cut the onion in half, then cut each half into 2 parts. Cut into thin slices.

7. We also cut the carrots in half, then into two more parts and cut them into quarter rings like the onion. You can grate the carrots or cut them into rings. How do you like.

8. Pour a little vegetable oil into the frying pan, wait until it warms up and add only the onion there for now, as if kneading it in your hand so that it separates. The onion should not become very golden. It should become soft and that's it. But if you like fried onions, then good for you.

9. Sprinkle freshly ground black pepper or a mixture of peppers on top of the onion. When frying, this will give the onions a subtle aroma and taste. Sprinkle with pepper when the onions just start to cook.

10. When the onion becomes soft, add the carrots. Mix everything. You can reduce the heat and stir-fry for a few minutes. The carrots will remain a little hard, that's okay.

11. We prepared smoked ribs for the soup.

12. Where the rib goes, we cut it according to its thickness, and between the ribs, where the meat is, we cut off a not quite thin plate and cut it lengthwise. Again, you can slice however you like, but don't cut too thick.

13. Place the ribs on top of the carrots and place them in the pan. They need to be fried with carrots so that they stick together on both sides, so that the fat that begins to evaporate on the ribs simmers.

14. When the ribs are lightly fried on one side, you need to turn them over. You can turn over just one ribs, or you can mix all the contents at once. The ribs are ready on both sides, you can turn off the heat and set the ribs aside for now.

15. When the peas boil, you must skim off the foam. And in general, throughout the preparation of the soup, the foam must be constantly removed as it forms, so that the soup is light.

16. When the peas are cooked, you can try, usually 25-40 minutes is enough, add potatoes to it. Now you need to add salt, throw in a few black peppercorns and a couple of bay leaves.

17. Now we will make croutons. Cut the loaf, maybe yesterday's, into thin slices, and then cut them into squares. Place parchment paper on a baking sheet, pour out the sliced ​​pieces of bread and place in the oven to dry until nicely colored.

18. Chop the greens.

19. When the potatoes are completely cooked, add our fried ribs to the soup. Boil for another 10 minutes until the roasted carrots are completely cooked.

20. Our soup is ready. This soup is served with croutons. They are served directly on the plate, but at home everyone can pour it for themselves.

21. Sprinkle with herbs, well, now it’s completely ready and decorated. Beauty.

Bon appetit!

Ingredients:

For a 3.5 liter pan. you will need:

• Dry peas - 400g.
• Potatoes - 3 pcs. small potatoes
• Onion - 2 small onions
• Carrots - 1 medium
• Parsley - 40-50 g.
• Dill - 40-50 g.
• Garlic - 1/2 head
• Salt, vegetable oil, bay leaf, red hot pepper.
• Spices: dried purple basil leaves, savory (you can replace it with thyme, marjoram).

Preparation:

1. Rinse the peas several times with cold water. Place in a saucepan. Pour water into the pan, not reaching the side a couple of centimeters. You need to leave room so that when the soup boils, it doesn’t splash out. Be sure to stir the peas as they may stick to the bottom. Cook over medium heat without covering with a lid.

2. Peel and wash the vegetables. Blend the onion in a blender into small pieces, not puree. You can chop finely with a knife.

3. We grate the carrots, but if you like, you can also cut them into cubes or circles with a knife.

4. We clean the greens from large, hard stems and chop them into small pieces.

5. Foam has already begun to appear in the pan. It must be removed and also removed during the cooking process every time it appears. Skim off the foam before a strong boil begins. When the soup comes to a boil, reduce the heat to medium-low. If only the soup was slowly boiling.

6. Wait for the peas to cook. It is difficult to say the exact time, because it depends on many factors, including the peas themselves. Approximately after 30 minutes, start trying. The peas should become soft. So our peas have boiled, skim off the foam, add salt, cover with a lid, be sure to have a hole in it or don’t cover it tightly so that steam can escape. Reduce the heat and leave to simmer.

7. After 10-15 minutes, taste the peas; if they are cooked, add the diced potatoes. Close the lid and cook until the potatoes are ready.

8. Pour about half a centimeter of vegetable oil into the frying pan, let it warm up and add the onion. Fry the onion until golden brown.

9. When the onion is ready, add carrots to it. Lay out the carrots, add a little salt so that the carrots give juice. Set the heat to below medium if the pan has a thin bottom and to medium if it is thick. Fry thoroughly, on average 4-5 minutes. Fry until the carrots are as soft as you like.

10. Check the potatoes, they are almost ready. We put our roast in the soup. Let it boil for a couple more minutes and add spices.

11. Squeeze all the garlic into a separate cup, grind the dry basil leaves into powder with your hands so that it is as fine as possible, until on a separate saucer. If there are no leaves, add basil powder. But of course the leaves give a special aroma. We add all the spices to the soup. Pour in the basil, add a leaf or two of bay leaves if you like it spicy, directly crush the hot pepper into bunches if dried or finely chop if raw. Wash your hands right away, otherwise you may accidentally wipe your eyes and then you will cry for a long time. Add savory or marjoram or thyme at the tip of a knife. We spread the garlic.

12. Reduce the heat, taste the soup for salt and pepper. The last thing we add is greens. Leave a little greenery for decoration. We interfere. Cover with a lid. Turn off the fire. After 5-10 minutes you can serve.

The soup is ready.

Pour into plates, garnish with some herbs and serve.

Lenten - but delicious!

Bon appetit!

I would like to hear your opinion about soups. Share, write comments. I will be grateful.

Ingredients:

Preparation:

1. Wash the green peas thoroughly and fill them with cold water for two hours. It is most convenient to soak the peas overnight. Place the finished peas in a saucepan and fill with cold water. We send it to the fire.

2. Wash the potatoes, peel them, wash them again and cut them into cubes or as you like.

3. We also cut the smoked sausage into cubes or into wedges, as you like.

4. Meanwhile, the peas began to boil. Remove the foam and cook for 30-50 minutes until the peas are softened.

5. While the peas are cooking, prepare the frying. Pour sunflower oil into a frying pan, heat it up, add finely chopped onion and grated carrots. Stir and fry until the vegetables are soft, 5-7 minutes.

6. Our peas are boiled, add potatoes and cook until the potatoes are ready.

7. When the potatoes are ready, add fried onions and carrots, chopped smoked sausage, 2-3 bay leaves, salt and pepper to the soup. Bring to a boil and cook for 10 minutes over low heat.

8. Add chopped dill, boil for another minute and turn off the heat.

Pea soup with smoked meats is ready.

Bon appetit!

1. Video - Pea soup with meat

The author of the first book of recipes, Apicius, back in the days Ancient world included 9 recipes for pea dishes. Among them was pea soup. In Russia, it “came to court” only in the 17th century; it was present both on the table of the royals and on the menu of common people. Today, neither a simple cafe nor an expensive restaurant can be imagined without it. Most often, pea soup is cooked with the addition of smoked meats, although more than a hundred different recipes can be listed. The calorie content of the soup is 60-70 calories per 100 g. Peas themselves are a fairly high-calorie product (200-300 calories per 100 grams); only soybeans are superior to them in this regard. To make the peas cook faster, they are pre-soaked. But some types do not need to be soaked, for example, split peas are perfectly softened during the cooking process. Crackers or croutons are prepared for the soup.

Pea soup - food preparation

Everyone knows perfectly well what this plant looks like - on climbing shoots with curled tendrils, pods with 5-7 peas grow and ripen. There are many varieties of peas, but they can all be divided into 3 types - brain (sweet) varieties, sugar (mangetoux, translated from French as “eat whole”), and shelling ones. To produce the well-known green peas for Olivier and other salads, sugar and brain varieties are used, they are harvested green and juicy. Ripe shelling peas are dried and used for porridges, soups and other dishes. It is better to fill it with cold water for soaking or cooking. But it is not recommended to add cold water to soup that is already boiling - only boiling water, otherwise the peas will not boil. If you like puree soup, you need to knead it while hot. Cooking time for peas varies from 15 minutes for green varieties to 1.5 hours for round, well-dried types. It depends on the soaking time, and also on your own preferences - some people like whole peas, while others prefer well-cooked puree.

Pea soup - best recipes

Recipe 1: Pea Soup with Smoked Ribs

A classic version of pea soup. Smoked ribs are sold in supermarkets already prepared, so they do not need to be cooked for long, only 30 minutes.

Ingredients: dry peas (500 grams), onions, carrots, potatoes (several pieces), bacon, pepper, smoked pork ribs (500 grams), garlic, salt, herbs - dill or parsley.

Cooking method

Soak the peas in cold water for 3-4 hours. Cook smoked ribs for 1-1.5 hours, until the meat separates from the bones. Peel the onions, potatoes and carrots, cut them in the same way as for any soup - potatoes into large cubes, carrots and onions into small cubes. Place the peas on the bones and cook for 30 minutes. Add potatoes and cook for another 20 minutes. Heat in a frying pan vegetable oil and fry the onions and carrots. Add to the pan and cook for another 10 minutes, add salt and pepper. Add finely chopped bacon and herbs to the soup, heat for another 2 minutes. Leave for 30 minutes and serve with mustard, cut the meat into pieces.

Recipe 2: Pea soup with sausages

This wonderful recipe differs from other soups by adding a small amount of milk. Let's cook the peas first and then add the other ingredients. The result is a tender, pleasant soup. Children especially like it.

Ingredients: milk (1/2 l), potatoes (500 grams), flour (2 spoons), garlic, salt, pepper, frying fat (30 g), spices to taste, sausages 2 pieces.

Cooking method

If you are planning pea soup, soak the peas in cold water the day before. The next day, drain the water and cook the peas. Separately, boil the potatoes in water and prepare a sauté from fat and flour. Rub the peas and potatoes through a sieve, mix, salt and add spices, milk and sausages cut into slices. Cook a little more. Ready! Serve with finely chopped greens. Don’t forget also about traditional crackers; for example, you can cook them in the microwave in 1 minute.

Recipe 3: Pea soup with green pods

Green peas can also be used for cooking delicious soup. It is cooked directly in the pods for only a short time. The main time investment is preparing the beef bone broth.

Ingredients: beef bones (1 kg), white pepper, herbs, salt, canned green peas, cream (10%, 250 m), egg yolk, parsley, cheese with garlic (100 grams).

Cooking method

We wash the bones and put them in boiling water. Blanch for three minutes, remove them and rinse the pan. Fill the bones with salted water and let them cook, skimming off the foam periodically. Peel the greens and chop coarsely. Add pepper grains and cook everything in an open container for 1 hour. Strain the broth and boil again until half the liquid remains. Cook the peas for 15 minutes in salted water. Half of the peas are used to make puree. Spread the puree into the soup and add the cream whipped with the yolk. Continue heating until boiling. Season the finished soup with herbs, put a spoonful of cheese cream in each plate.

Recipe 4: Pea soup in meat broth with cervelat

Let's take ready-made pork broth, cooked on a sugar bone. Strain it. The soup will have a very refined taste due to real cervelat. The rest of the ingredients are as usual, peas, carrots, onions.

Ingredients: peas (1 glass), pork broth (2 liters), potatoes (2-3 pcs.), smoked cervelat sausage (50-100 grams), onion (1 medium size pc.), carrots, salt pepper, bay leaves sheet.

Cooking method

Soak a glass of peas in water for at least 2 hours in advance. Add swollen peas to the boiling broth and leave on the fire for 20 minutes. Meanwhile, sauté finely chopped onions and carrots in vegetable oil. Add diced potatoes to the broth, sauté, and cook for about 10-15 minutes. Salt, pepper, add bay leaf and remove from heat. Let it brew for 20-30 minutes. Eat healthy!

Recipe 5: Pea soup with meatballs

If you want to make pea soup very quickly, soak the peas in advance and stock up on a small amount minced meat. The result is simply a wonderful soup, with meatballs melting in your mouth.

Ingredients: onions (2 pcs.), potatoes (5 medium pcs.), carrots, peas (200 grams), minced meat (pork-beef, 300-400 grams.

Cooking method:

Fill the pre-soaked and swollen peas with clean cold water and put on fire. While it is cooking, sauté the onions and carrots in oil (first fry the onions, then add the carrots). Dip the diced potatoes into the soup, after 10 minutes add the meatballs (add a little onion to the minced meat, salt and pepper and form meat balls). Then come the carrots and onions. Close the lid, turn off the gas and let it brew.

Recipe 6: Pea soup in a slow cooker

Ingredients: 500 grams of pork on the bone, potatoes (3-4 pieces), peas (halved, 1 cup), carrots, onions, herbs, vegetable oil.

Cooking method

Selected in the multicooker quick way, which involves putting all the ingredients together. First, fry the onions and carrots in the “baking” mode, then take everything out and put the meat in a saucepan. Fill ¾ of the container with water, add peas, potatoes, carrots and onions. If you prefer to usually drain the first broth from the meat, first bring the contents to a boil in the “steam” mode, and then change the mode. Cook on the “stew” mode for 2 hours. If you just need to leave home, you can simply put all the ingredients in a saucepan and turn on the “stew” mode for 2.5 hours; soup in a slow cooker will also turn out delicious.

Peas - useful product food containing in its composition a mass useful substances. However, many people know that it can cause bloating. Nutritionists recommend adding a lot of finely chopped dill to each plate - it helps to avoid unpleasant phenomena in the intestines. Rinse the peas as thoroughly as possible, this also reduces the likelihood of gas formation. After pea dishes, do not drink cold water immediately, and in case of acute nephritis, poor circulation or cholecystitis, completely eliminate it from the diet for a while.