Make a simple pea soup. How to cook Pea Soup with Smoked Ribs

Pea soup- a familiar first course, especially suitable for the cold season. Why just for cold? These are my personal associations, somehow I don’t feel like tasting it in the heat, but in winter and autumn, and even after a long stay in the fresh air, I simply can’t refuse a plate of hot fragrant and rich pea soup (as well as everyone my household members). Therefore, I believe that it is right to cook pea soup on bad and frosty days, although many of my relatives and friends cook it with pleasure even in the heat - there are no friends for taste and color, as they say.

So, let's begin. many people know, because it is a traditional dish for our cuisine. However, there are points that should be paid special attention to make the soup a success. Firstly, the right pea soup must be cooked in broth, and pork or beef ribs are best suited as meat. The chicken broth option is also quite acceptable, but the lean pea soup ... I don’t know, probably, it has admirers, but in my opinion this is not quite what you need.

How to cook pea soup: you need to take one and a half glasses of peas, sort it out and rinse thoroughly, pour water so that it completely covers it, and leave for several hours (it is most convenient to do this in the evening, soaking the peas all night). After the peas swell, it must be poured into the already prepared broth and boiled for about an hour. In principle, the cooking time is not too limited and depends on the variety of peas and on the preferences of eaters: if you need whole peas in the soup, then you need to turn off the fire earlier and vice versa, if you want the soup to look like (or to make mashed soup), then you need to boil the peas longer. For the broth, as already mentioned, any meat is suitable, but if possible, it is better to cook it on the ribs. Bay leaf, various spices and salt should be added to the broth. Speaking about how to cook pea soup, it should be mentioned that when peas boil, foam appears on the surface of the broth, which must be removed with a slotted spoon or an ordinary spoon.

While the peas are being cooked, you need to take carrots and a couple of onions, finely chop (grate the carrots on a coarse grater) and fry in vegetable oil. You also need to peel and cut into cubes 6-7 potatoes. When the peas are almost boiled soft, potatoes and carrots with onions should be added to the broth, and salt should be added if necessary. After 15 minutes, pea soup is ready! 2-3 minutes before turning off, chopped greens can be added to the soup (any: parsley, dill, green onions). If desired, you can beat the resulting dish with a blender, and then you will get a wonderful pea puree soup (in this case, it is initially better to put a little more peas in order to achieve the desired density).

From all that has been said, it follows that cooking pea soup is not at all difficult, and the result will invariably excite the appetite. Interestingly, in classic recipe potatoes are not included in pea soup, but it can be cooked on smoked ones. In general, when discussing how to cook pea soup, one cannot but mention that this dish “loves” smoked meats very much. For taste and aroma, you can add a little chopped bacon (it is best to fry it along with onions and carrots). When serving soup on the table, you can put croutons (crackers) of white or black bread on a separate dish, or even better, cut them and put them on a plate for everyone. It turns out very tasty and unusual, you just need to eat so that the croutons do not have time to completely soak.

Speaking about how to cook pea soup, it must be said about the unknown for many points. For example, in order for peas to cook faster, you can add a little baking soda to the broth during cooking (on the tip of a knife). Although, of course, it is much better to just soak it in advance so as not to add questionable ingredients to the soup.

Bon Appetit everyone!

delicious pea soup recipe

How to cook delicious pea soup? With or without smoked meats, in broth or water, you can make pea soup tasty and it will be easy to cook if you know certain rules. This dish (if the broth is not meat) belongs to lean light soups, it is perfect for those who follow diets and fasting days.

1) Soak the peas before cooking. Why is it important? You can throw peas directly into the broth (you can have it on a shank or different smoked meats), but peas are cooked for a long time, and it is difficult to say in advance how much it will be cooked, because. it depends on the variety and its freshness. It may turn out that everything in the soup will boil terribly, and the peas will still be tough, or vice versa - it can immediately boil into porridge, but the meat will not boil yet ...

Here are some very tricky tips, time-tested and experienced (more from my great-grandmother):

1. Fill the peas with hot water, approximately 1 to 4 (i.e. 4 cups of water per glass of peas).

2. Pour a teaspoon of soda or a couple of tablespoons of sugar. This really completely removes the effect of flatulence after peas!

3. Do not overexpose the peas in water, do not stir or move them. It should swell, but not start to sour and foam. If you leave the peas overnight, they can start to turn sour, which will make them rock hard when cooked. Therefore, many people think that soaked peas do not boil at all, yes, this happens if they are overexposed. (By the way, when you cook meat with tomato paste - it should also be added only at the end, because the acid can prevent the meat from boiling, it will be tough).

4. Do not salt the peas during soaking and the dish with them until fully cooked, only at the end.

5. From 30 to 120 minutes - peas are enough for half-cooking, after which you can add them to soup, shurpa or just boil them on mashed potatoes (10-15 minutes of cooking, and you're done)!

2) Boil the peas separately. For 1 cup of dry peas, pour 3 cups of water, bring to a boil, reduce heat to a minimum, and simmer without a lid! DO NOT SALT! If you close the pan with a lid, the peas will surely boil away, flood the entire stove, dry immediately, and it will be difficult to wash it all off.

3) Prepare the broth in a separate saucepan, cook as usual, you can add spices to the meat to taste (bay leaf, black pepper, dried spices), but NOT SALT. Smoked meats do not need to be cooked, they can be added at the end. (Skip this step if you are a vegetarian)

4) While the peas are cooking, take carrots (2 large carrots for 1 cup of peas), peel, cut into cubes, fry in a pan in preheated sunflower oil. When the carrots are covered with a golden crust, add the onion (2 onions in a cube) to it, fry until a uniform golden color. Sprinkle generously with paprika and ground dried coriander. Stir in skillet for 3 more minutes.

5) In a saucepan, mix boiled peas, fried onions and carrots, broth (or water and throw in smoked meats), continue to simmer over low heat.

6) Salt.

7) Finely chop the greens: dill, green garlic, cilantro. Remove the pan from the heat, pour in the greens, cover with a lid without stirring. And let the soup brew for 15-20 minutes.

You will get an incredibly fragrant and delicious pea soup.

Pea soup is one of the main soups of Russian cuisine, just like or. In earlier times, it was mostly boiled lean. Now all sorts of meat products, you can add whatever you like. Few people don't like this soup. Firstly, it is very tasty, even lean, secondly, it is very satisfying, thirdly, it is low-calorie, of course, if you do not put fatty pork in it or smoked sausage. Let's cook it according to several different recipes.

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

The most delicious pea soup is obtained with smoked meats, whether it be ribs or sausage. Here we will cook with them. And of course lean soup. Now you can’t go anywhere without it, and it’s delicious, see for yourself.

Menu:

Ingredients:

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

Cooking:

1. Sort the peas, you can rinse and pour cold water overnight at room temperature.

2. In the morning we wash the peas and pour one and a half liters of cold water. We put the peas on the fire, bring to a boil. Until we salt.

3. Do not forget to remove the foam at the beginning of the boil. We remove the foam, close the lid and, with a slow boil, cook the peas 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 rub them on a grater. Finely chop the garlic, you can first crush it with the flat side of the knife. We cut the smoked meats into pieces convenient for you.

5. Cut off a few pieces of fat from smoked meats and melt it in a pan. Try to cut the fat into thin slices so that it does not feel separate later, but almost all of it melts. Instead of fat, you can pour a little vegetable oil.

6. The fat has melted a little, put the chopped smoked meats to it. Choose the degree of frying yourself. You can fry strongly, until crispy, you can lightly fry, you can fry 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. We send 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 roast is ready, the peas are boiled. By the way, if your peas stubbornly do not want to boil soft, it also happens, add a quarter of a teaspoon of soda when cooking it and everything will be in order. We put the roast in 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 it cook for another 5 minutes.

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

Enjoy your meal!

Ingredients:

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

Cooking:

1. Rinse and soak the peas. The water should be 5 centimeters higher than the peas. We put it overnight at room temperature. If you don't have time, set it for a couple of hours. If even less time, set for 15 minutes, and when 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 from the peas does not leave.

3. Of course, you already rinsed it before soaking it, 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 peas have become.

4. We take a 5-liter pan, pour about 3.5-4 liters of water and pour peas into it. Close the lid and put on the fire so that it starts to boil. Bring to a boil and reduce the heat to below medium, just enough for the peas to simmer.

5. Cut the potatoes into medium-sized pieces and fill with cold water so that it does not turn black and set 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 onions. You can grate the carrots or cut into rings. How do you like.

8. Pour a little vegetable oil into the pan, wait until it heats up and send only the onion there so far, as if kneading it in your hand so that it separates. The onion shouldn't be too golden. It should be soft and that's it. But if you like fried onions, then to your health.

9. Top the onion with freshly ground black pepper or a mixture of peppers. When frying, this will give the onion a refined aroma and taste. Sprinkle with pepper when the onion just starts to fry.

10. When the onion becomes soft, add the carrots. We mix everything. You can reduce the fire and stir fry for a few minutes. Your carrots will remain a little hard, that's okay.

11. We cooked smoked ribs for the soup.

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

13. On top of the carrots, put the ribs in the pan. They need to be fried with carrots so that they grab on both sides, so that the fat, which began to evaporate on the ribs, languishes.

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

15. When the peas boil, be sure to remove the foam. And in general, during the entire 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 salt, throw in a few peas of black pepper, a couple of leaves of parsley.

17. Now we will make croutons. A loaf, maybe yesterday, cut into thin slices, and then cut them into squares. We lay parchment paper on a baking sheet, pour out the sliced ​​\u200b\u200bpieces of bread and put in the oven to dry until a beautiful color.

18. Cut the greens.

19. When the potatoes are completely cooked, put our fried ribs in the soup. Boil for another 10 minutes so that the carrots in the frying are completely cooked.

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

21. Sprinkle with herbs, well, now it's completely ready and decorated. The beauty.

Enjoy your meal!

Ingredients:

For a 3.5L pot. you will need:

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

Cooking:

1. Wash the peas several times with cold water. Put in a saucepan. Pour water into the pan, not reaching the rim a couple of centimeters. It is necessary to leave a place so that when the soup boils, it does not splash out. Be sure to stir the peas, they may stick to the bottom. Cook over medium heat without closing the lid.

2. We clean and wash vegetables. We scroll the onion in a blender into small pieces, not mashed. You can finely chop with a knife.

3. We rub the carrots on a grater, but if you like, you can also cut with a knife, or cubes, or circles.

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

5. Foam has already begun to appear in our pan. It must be removed and also removed during the cooking process every time it appears. Remove the foam before the start of a strong boil. When the soup comes to a boil, reduce the heat to below medium. If only the soup would boil slowly.

6. We are waiting for the peas to cook. It is difficult to say the exact time, because it depends on many factors, including the pea itself. Approximately, after 30 minutes, start trying. Peas should become soft. So, the peas boiled with us, remove the foam, salt, close the lid, always with a hole or do not cover tightly so that the steam comes out. Reduce the fire and leave to cook.

7. After 10-15 minutes, we try peas, if it is cooked, add diced potatoes. Close the lid and cook until the potatoes are tender.

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

9. When the onion is ready, spread the carrots to it. We laid out the carrots, salt a little so that the carrots give juice. We set the fire below medium if the pan has a thin bottom and on medium if it is thick. Fry well, on average 4-5 minutes. Saute until the carrots are as soft as you like.

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

11. Squeeze all the garlic into a separate cup, grind the dry basil leaves with your hands into powder so that it is as fine as possible, while on a separate saucer. If there are no leaves, add basil powder. But of course the leaves give a special flavor. We send all the spices to the soup. Pour out the basil, put a leaf or two of lavrushka, if you like it spicy, crush the hot pepper directly in bunches if dried or finely chop if raw. Wash your hands immediately, 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. Put out the garlic.

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

The soup is ready.

Pour into bowls, garnish with some herbs and serve.

Lean but delicious!

Enjoy your meal!

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

Ingredients:

Cooking:

1. Wash green peas thoroughly and pour cold water for two hours. It is best to soak the peas overnight. Place the cooked peas in a saucepan and cover with cold water. We send to the fire.

2. My potatoes, peel, wash again and cut into cubes or as you like.

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

4. In the meantime, the peas have boiled. Remove the foam and cook for 30-50 minutes to boil the peas.

5. While the peas are cooking, we are preparing the frying. Pour into the pan sunflower oil, warm up, spread finely chopped onions and grated carrots. Stir and saute until vegetables are soft, 5-7 minutes.

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

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

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

Pea soup with smoked meats is ready.

Enjoy your meal!

1. Video - Pea soup with meat

1. Video - Pea soup puree

Enjoy your meal!

How to cook pea soup with meat. How to cook pea soup so that the peas boil

Each of us, when visiting our beloved mother, is probably not averse to tasting her soup, and even more so if it is a very delicious pea soup! Today, it is the most common dish in Ukraine and Russia! If you like lean pork, then this soup is suitable for both adults and children. Cooking time for pea soup with pork will take you 60-75 minutes. Below we will look at how to cook delicious pea soup with pork. .

• As always, a mini section for lovely women who watch their figure and want to know how many calories are in pea soup with pork. Calorie pea soup with pork 140 kcal in 100 grams.
  Now you know how many calories are in pea soup with meat and don't worry!

What you need for pea soup, ingredients:

• Pork on the bone - 500 gr;
• 1.5 cups of peas;
• 4-5 medium potatoes;
• 1 - onion;
• 1-2 - carrots;
• Salt, ground black pepper to taste;
• Greens: parsley, dill;
• 1-2 tablespoons - sunflower oil;
• 3 liters of water;

Note: We didn't use herbs for cooking.

How to cook pea soup

Before we start cooking soup, we will analyze a few questions that, according to our editors, are most asked by users on the Internet, and find out why soak peas before cooking:

1) How many peas do you need for pea soup;

2) How much to soak peas for soup;

3) Why peas do not boil in soup;

4) How to cook pea soup so that the peas boil;

№1: And so, how many peas do you need for soup, beginner housewives think. In cookbooks, for cooking thick soup recommend 250 gr dry peas 1 liter water. But we recommend 0.5 cup on the 1 liter water. If someone is interested in the question, how many peas are on 3 liters of water- then 1.5 cups.

Example

1 liter of water - 0.5 cups (250 gr);

We decided to cook pea soup in a saucepan 4.3 l. For this 4.3l*0.5=2.15 cups. Simply multiply any capacity by 0,5 and find out how much you need for the desired container of peas.

№2: Peas are soaked in 6-8 hours. This also applies to split peas. But usually, housewives pour cold water over peas at night.

№3: It all depends on the variety of peas, it may be that when buying a package of peas in a supermarket, it is enough for her and 2 hours soak, and sometimes 8 ocloc'k not enough! Also, peas may not be boiled if you have not soaked them enough.

№4: Peas are boiled in a small amount of water, periodically adding cold water. In this case, the peas will boil for you 20-30 minutes. Salt in a bowl.

• How to boil peas without soaking : Fill the peas with water 25-30 minutes in a bowl. Then put to boil. At the same time, water is poured into the pan so that it more than covers the peas. As soon as the water begins to boil, pour out a glass of cold boiled water. Again, as soon as the water boils, add a glass of cold water and so on. 5-7 times. Then continue cooking the soup as usual. And the focus is on temperature differences, due to which peas quickly boil soft.

Also, when soaking peas overnight, it is advised to add 1/2 teaspoon of soda to a glass of peas in a bowl. Thanks to this, any peas boil soft. Do not forget to rinse the peas well from soda and only then throw them into the soup.

Pea soup step by step recipe with photo:

1) Cooking pea soup with pork, let's start with the fact that we already have peas soaked from the night.

2) We wash the pork under running water, put it in a saucepan, pour 3 liters of water and put it on the stove to cook the broth.

3) As soon as our broth boils, remove the foam from the surface with a spoon and put the peas to boil along with the meat for 45-50 minutes.

4) At this time, we are roasting. To do this, wash, peel the onions and carrots. Finely chop the onion on a board, and rub the carrots on a grater. We put a frying pan on medium heat, pour in sunflower oil and throw onions. When the onion is fried a little, add the carrots and bring to a golden hue. In total, it will take you 10-15 minutes.

5) We clean and dice the potatoes, then throw them into the broth.

6) Following the potatoes, we throw the roast into the soup.

7) After that, we take out the pork and pick the meat from the bone. Finely its mode and throw it back into the broth.

8) As soon as the potatoes and peas are cooked, add salt, ground black pepper, if desired, finely chopped greens (dill, parsley), cook for another 2-3 minutes and turn off the stove - a delicious pea soup with pork is ready. After that, let the soup cool down a bit and infuse. We wish you good luck and bon appetit!

Now you know how delicious to cook pea soup with pork and you can easily and tasty feed your family.

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

Turn the finished peas, along with onions and carrots, into puree using a blender and put on fire again.

Cut the bacon, fry in a pan, add to the pea puree and bring to a boil. 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.

Cooking

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

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

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

After the meatballs are cooked, add the onions, carrots and salt to the soup. Bring to a boil and check if the potatoes are cooked through. 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 glass of peas;
• 1 bay leaf;
• 500 g of champignons;
• 1 carrot;
• 1 onion;
• 1 celery stalk;
• salt, curry, ground black pepper - to taste.

Cooking

Pour the broth into the pan, add the peas, put the bay leaf and put on a slow fire for 30 minutes. You can use any broth: mushroom, vegetable, or beef.

Rinse the mushrooms, dry and cut into slices. Peel 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 mushrooms to the peas and cook for another 15 minutes. Put the fried vegetables, bring to a boil and cook for another 5 minutes.

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

Ingredients

• 160 g of peas;
• 3 medium potatoes;
• 1 onion;
• 1 clove of garlic;
• ½ bell pepper;
• 2 tablespoons of 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.

Cooking

Soak the peas, rinse, cover with water and cook for about 40 minutes. Peel 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, fry the onion and garlic in it until golden brown. Transfer to a plate. Put the spices in the pan, fry for 5 seconds, and 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. Hold 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 of vegetable oil;
• 3-4 tablespoons of mustard;
• salt, ground black pepper - to taste;
• 3 cloves of garlic;
• greens;
• 100 g bacon.

Cooking

Chop the pork ribs into pieces, put in a saucepan and cook for about 1.5 hours: you need 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 to it and put on fire.

Clean your vegetables. Cut onions and carrots into small cubes, potatoes into slices.

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

Rinse 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 pot from the heat, cover with a lid and leave for 15 minutes.