Needed in pea soup. Pea soup - classic recipe

Here are the most popular and delicious recipes for making pea soup. Choose according to your taste and bon appetit!
Benefit pea soup recipes which are presented below, there is no doubt that, firstly, peas contain no less protein than beef. Peas also contain a substance - pyridoxine, which is responsible for the breakdown and synthesis of amino acids in the body.
Below are the following pea soup recipes:

1. Pea soup recipe with smoked canned peas
2. Meatless Pea Soup Recipe
3. Pea soup with smoked ribs
4. Pea soup puree with smoked meats
5. Dietary pea soup puree with mozzarella in 30 minutes
6. Pea soup puree with garlic
7. Pea soup with salmon
8. Pea soup with chicken

Recipe No. 1 Pea soup recipe with smoked canned peas

Recipe:
onion - 2 pcs.
smoked bacon or brisket - 350 g
carrots - 1 pc.
potatoes - 2 pcs.
vegetable oil - 2 tbsp.
water - 1.5 liters
canned green peas - 1/2 cup
bay leaf, salt, pepper to taste
loaf - 5 slices

Preparation:
Wash the potatoes, peel and cut into cubes. Peel the onion and cut into small cubes. Peel the carrots and grate on a coarse grater.

Cut the smoked meat into small cubes.
Fry the onion in a preheated frying pan until golden brown, add the carrots and bacon and fry for another 5 minutes, then add a few tablespoons of water and simmer for another 3 minutes.
Place the stewed vegetables and bacon into boiling water and simmer for 10 minutes.

Pea soup with smoked meats is ready, serve with chopped herbs, sprinkle deliciously with croutons (cut slices of loaf without crust into small cubes and fry in vegetable oil until golden brown)
Bon appetit!

Recipe No. 2. Meatless Pea Soup Recipe

The pea soup recipe for which is presented below is not quick, since the peas themselves take 1.5 hours to cook. But you can buy instant peas.
Recipe:
Potatoes - 3 pcs.
Peas - 1 glass Carrots - 1 pc. Onions - 1 pc. Butter - 2 tbsp. Vegetable oil - 2 tbsp. Salt, seasoning, bay leaf.

Preparation:
Wash the peas and if they are not quick-cooking, pre-soak them for 2 hours.
Boil 2.5 liters of water in the pan in which you will cook the soup and add the soaked peas to it. When cooking peas, it is better to remove the foam that forms on top. Cook until the peas are ready (1.5 hours).
Peel the vegetables. Cut the potatoes into small cubes and add to the pan with the peas.
Grate the carrots, finely chop the onion, fry in vegetable oil and butter in a heated frying pan. Add to soup.
Place the bay leaf in the soup, add salt and pepper, and add seasonings to taste. Boil for another 15 minutes.
That's all, meatless pea soup is ready, serve with herbs and croutons. Bon appetit!

Recipe No. 3. Pea soup with smoked ribs

This pea soup recipe very aromatic and filling.
Recipe:
water - 2.5 l
peas - 1 cup
smoked small ribs - 5 pcs
potatoes - 2 pcs
carrots - 1 pc.
vegetable oil - 2 tbsp.

Preparation:
First you need to boil the peas until half cooked in boiling water.
Peel the onions and carrots. Finely chop the onion, grate the carrots on a coarse grater. Fry the onion until golden brown, then add the grated carrots and fry for another 2 minutes.
Peel the potatoes and cut into small cups; when the peas begin to boil, add the potatoes and smoked ribs in portions. Add salt and pepper and cook until the peas are cooked (the peas should be cooked through) and the potatoes. At the end, add the frying and boil the greens for another 5-7 minutes.
Pea soup with smoked ribs is ready, bon appetit!

Recipe No. 4. Pea soup puree with smoked meats

Recipe:
Dried peas - 1 cup
Potatoes - 3 pcs.
beef (smoked brisket) - 400 gr.
Onions - 1 pc.
Carrots - 1 pc.
salt to taste
vegetable oil - 2 tbsp.

Preparation:
Wash the peas and soak them in warm boiled water for several hours. Then transfer to a saucepan, add water and boil for 40 minutes.
Peel the onions and carrots, grate the carrots, finely chop the onion and fry in a preheated frying pan with vegetable oil until golden brown.

Peel the potatoes, wash and cut into cubes, add to the pan with the peas. Cook for 7 minutes, then add the frying: onions with carrots and chopped brisket (leave a little for serving). Salt and pepper. Cook for another 10 minutes until the vegetables are done. Then beat the whole soup with a blender until pureed. Then heat the whole soup a little in a saucepan.
Finely chop the remaining brisket and fry in a frying pan in vegetable oil. Serve the pea puree soup, garnished with chopped dill and fried brisket. Bon appetit!

Recipe No. 5. Dietary pea soup puree with mozzarella in 30 minutes

Recipe for 1 serving:
frozen peas - 175 gr
onion - 1 pc.
vegetable broth - 350 ml
vegetable oil - 1 tsp.
sour cream (10% fat) - 50 ml
salt, pepper and nutmeg to taste
mint leaves - 2 pcs.
mozzarella - 50 gr.

Preparation:
Peel the onion, finely chop and fry in vegetable oil. Boil the vegetable broth, add peas, onions, salt and pepper, and add nutmeg. Cover with a lid and cook for 10 minutes until the peas are tender. Add sour cream and use a blender to puree (if you don’t have a blender, you can mash the peas with a fork), warm up a little. Cut the mozzarella into cubes and add to the soup. Serve garnished with mint leaves. Bon appetit!

Recipe No. 6. Pea soup puree with garlic

Recipe:
For 4 servings:
frozen peas - 160 g
garlic - 2 heads
onion - 1 pc.
cumin - 1 tbsp.
vegetable broth - 1 l

Preparation:
First you need to roast the garlic. Remove the top peel from it, then sprinkle olive oil on it and bake in a preheated oven for 20 minutes at 200 degrees.
Remove, let cool and squeeze the pulp out of each clove.

Finely chop the onion and while the garlic is baking, fry in a heated frying pan with vegetable oil until golden brown. Boil the vegetable broth, add peas, cumin, fried onions and baked garlic. Cook over low heat for 10 minutes.

Then remove from heat and use a blender to puree the soup. Reheat the soup in the pan; you can serve with sour cream. Pea soup puree is ready!

Recipe No. 7. Pea soup with salmon

Pea soup recipe which is presented below is very unusual due to the addition of salmon. Fish lovers will really like it.
Recipe:
chicken broth - 500 ml
smoked salmon - 100 g
onion - 1 pc.
cream - 200 ml
green peas - 300 g
vegetable oil - 2 tbsp.
lemon juice
salt, pepper to taste
curry

Preparation:

Peel the onion, finely chop and fry in vegetable oil in a preheated frying pan until golden brown.
Boil the broth, add defrosted green peas, fried onions, curry and cook until tender. Then grind the resulting soup in a blender, add salt and pepper to taste. Add a little lemon juice. Whip the cream and add to the soup. Then heat the soup a little in a saucepan. Cut the salmon into cubes and add to the soup just before serving. Bon appetit!

Recipe No. 8. Pea soup with chicken

Recipe:
peas, preferably halved - 1 cup
water - 2.5 liters
carrots - 1 pc.
chicken fillet - 500 g

Onion - 1 pc.
Potatoes - 3 pcs.
Salt, pepper, bay leaf - to taste
Garlic - 1 clove

Preparation:

If you have whole peas, then it is better to pre-soak them in warm water for several hours, and then set them to cook. If the peas are from halves, then you can immediately set them to cook. When the peas are cooked until half cooked, after about 30 minutes, add the diced chicken fillet, grated garlic and salt.

Meanwhile, prepare the frying: peel the onion and carrots, grate the carrots on a coarse grater, cut the onion into small cubes. Fry carrots and onions in a preheated frying pan with vegetable oil until the onions are golden brown. Then add to the soup.

Also peel, wash and cut the potatoes into cubes and add to the soup five minutes after frying. Boil the soup for another 30 minutes. Serve with greens. Bon appetit!

Excellent homemade pea soup. Many people like the delicious piquant taste of the soup, especially if it is cooked in a strong meat broth with smoked meats. This is probably the most popular and traditional recipe for such a dish.

There are a huge number of options for preparing pea soup with different ingredients. The soup broth is prepared from beef, pork, chicken and other meat components. Of the vegetables, potatoes, onions, spices and herbs must be present in the soup.

Pea soup is unfairly rarely prepared in the home kitchen. Many housewives believe that cooking peas for a long time will either burn or remain tough in the finished soup. We hope that the following recipes and tips on how to cook peas for soup and pea soup recipes will help you change this opinion. Cook it more often and pamper your household with a tasty, spicy and satisfying culinary dish.

Ways to cook peas

As a rule, today peas can be cooked in two main ways. In both cases, peas, whole or crushed, are recommended to be sorted and washed.

1 way to cook peas. This method is followed by those who believe that peas for soup must first be soaked in cold water. Let's take a closer look at it.

Peas are soaked in the evening, overnight. It should be taken into account that after about 6-8 hours the fermentation process may begin. Therefore, the soaking step is limited to this time. If for some reason cooking is postponed, the soaked peas are put in the cold or refrigerator. The old water needs to be poured out, refilled with cold water and placed on the stove.

Split and crushed peas cook slightly faster than whole peas, taking into account pre-soaking. Swollen whole peas are cooked for about 45 - 60 minutes, crushed cereals for 30 - 40 minutes. If you cook dry peas right away, the time increases, it is 2 - 2.5 and 1 - 1.5 hours, respectively.

Spices, salt, oil are added after the peas are ready; do not cook them in salt water or broth.

2 way to cook peas. Significantly speeds up the process of preparing pea soup. Time is spent as for ordinary cabbage soup or borscht. True, this method is not welcomed by supporters of the claim that baking soda is not very beneficial for the body and that harmful side effects are formed when consuming the finished dish.

Such statements are not supported by anything serious, of course, when using baking soda within reasonable limits for culinary purposes. Half a teaspoon per glass of peas. In some recipes, the amount of soda is taken per liter of water, but are we going to cook peas and not boil water?

Cook peas in a slow cooker or pressure cooker

You can cook peas for soup using modern electrical appliances, for example, in a slow cooker. Or use a good old pressure cooker. In both cases, be sure to wash and sort the peas, removing defective peas and pebbles that may be accidentally caught.

Pressure cooker. With this method, you still have to soak the peas, but for a shorter time, about 2 hours.

Then pour water over the peas, close the lid, and place on the stove. Bring to a boil, after 20 minutes remove from heat. Do not open immediately, but let stand under pressure for about 10 minutes.

Multicooker. We prepare the peas as for a pressure cooker. The proportions with water are 1 to 2 (water). You must select the “stew” or “porridge” mode. Time for dry peas - 2 hours, soaked - 30-40 minutes.

Add salt and vegetable oil at the very end of cooking, 10 minutes before the peas are ready.

If you decide to immediately cook pea soup in a slow cooker, soak the peas in hot water for one hour. All soup ingredients are prepared and cut: potatoes, onions, carrots, smoked ribs or smoked meat products.

The products are placed in the multicooker bowl and water is added. Cooks in “soup” mode for about one hour. For this option, take 300 grams of ribs, 100 grams of peas, carrots, onions and other ingredients specified in the corresponding recipes.

Cook broth and peas for soup separately

As already mentioned, many housewives rarely cook pea soup due to the prejudice that peas are a lot of hassle. Either the broth will cook faster and the peas will remain uncooked, or boiled peas have a tendency to settle and, if not constantly stirred, may burn.

Of course, it is advisable to prepare lunch or dinner for the whole family in one go, setting aside several hours of free time from your precious time. And devote the rest of the weekend to your favorite hobby, communicating with loved ones, and walking in the fresh air.

If you want to cook pea soup in which the pea grains are completely boiled, then the solution seems to be to cook the soup broth with meat and vegetable components separately from the peas.

The peas are sorted out, washed, filled with water, and the pan is placed on the fire. Add half a teaspoon of baking soda per cup of peas. Soda is used in many culinary recipes where nothing is said about its dangers, for example, when making baked goods.

Choose dishes with high edges relative to the weight of the peas and the liquid level. Foam will form as the pea porridge cooks. When the liquid boils away, add hot water. As the peas boil and the mass becomes thick, the peas may burn, so after the foam stops appearing, it is necessary to stir the pea mass. If the broth is cooked before the broth, remove from heat.

With this method, you can calmly cook without thinking about when to add salt, seasonings, vegetables, so that they and the peas are cooked at the same time. When choosing a pan, you just have to take into account the total volume of the finished pea soup after adding boiled pea puree.

Almost many culinary recipes for a similar dish can be adapted to this method of preparing pea soup. All that remains is to add the pea mixture to the almost finished soup and bring it to a boil again. And delicious pea soup is ready in one go.

The choice of cereal comes first. As they say, the right pea soup is 70 percent or even more dependent on the right peas.

Whole peas, unlike split peas, take longer to cook. The duration of preparation (soaking) and cooking depends on this. But in any case, the peas must be of high quality and pre-washed and sorted.

If you don't have much time to spare and long soaking isn't an option, cook the peas separately from the soup and use baking soda.

Cook the peas over low heat. With intense boiling, it can become hard and not tasty.

It is recommended to add salt at the very end of cooking. Peas do not cook well in salt water. When cooking separately, you can omit salt at all, and adjust the taste of pea soup after adding cooked peas, essentially pea porridge, to the broth with meat and vegetables. Moreover, the broth will already be salted.

Add a little butter or vegetable oil to boiling water. A bit controversial advice. It is believed that this way the peas will cook faster due to the oil film on the surface of the liquid.

Steam bubbles form at the bottom of the pan, rise to the surface and burst, breaking the film of oil. Moreover, it is customary to cook peas over low heat in ordinary dishes and the water temperature in this case will not exceed 100 degrees.

At the end of the article we provide a simple and tasty recipe for making pea soup with smoked meats. The traditional version is simple and serves about 6 servings.

Preparation:

1. Place the peas, sorted, washed, prepared, into a pan of boiling water (2-2.5 liters). Cook until half cooked.
2. Smoked meats, ribs or pork belly, cut into pieces. Add to peas. Since smoked ribs take longer to cook, you can start cooking them along with the peas. Then take it out, cool it, remove the meat for soup, and remove the bones.
3. Cut the potatoes into cubes and into the broth.
4. Prepare the remaining vegetables. We cut onions and carrots. Fry in vegetable oil. Place in the soup, bring to a boil again and cook the pea soup for about 15 minutes until the ingredients are completely cooked. Add spices and taste the soup for salt.
5. Prepare white crackers with garlic. Mix vegetable oil, salt, finely crushed garlic cloves. Mix diced white bread with the butter-garlic mixture and place in the oven to dry.
6. When serving, pour the pea soup into bowls, sprinkle with chopped herbs, and add white croutons.

Ingredients:

• Smoked pork ribs (smoked brisket) – 300 grams
• Split peas - 1 cup (you can cook green pea soup - it is not pre-soaked), potatoes - 2 medium tubers, carrots - 1 carrot, onions - 1 medium head, vegetable oil for frying
• Seasonings: salt, pepper, fresh or dried herbs (parsley, dill)
• Optional: prepare and serve white croutons with garlic

We hope that the article will help change attitudes and take a fresh look at how to prepare pea soup. Make this delicious and healthy soup often.

Pea soup is a classic recipe in Russian cuisine. Pea soup turns out to be especially tasty if you cook it not just with regular meat - pork, beef or chicken - but also with smoked meats.

Pea soup turns out incredibly tasty. If you wish, you can conjure up its calorie content and cook lean pea soup, i.e. no meat at all. Or take chicken breast, which is considered a dietary product.

Well, if you want to cook a soup that is richer and fattier, then we take pork or smoked meats. As a result, you will get a delicious dish that is in no way inferior to the combined meat hodgepodge.

Pea soup - classic recipe

This classic pea soup recipe is an easy and delicious way to add variety to your lunches.

We will need:

• meat - 300 g;
• potatoes – 3 pcs.;
• carrots – 2 pcs.;
• bulb;
• peas - a little more than half a glass;
• oil;
• salt;
• pepper;
• soda.

Preparation

1. The first secret is to soften the peas. To do this, pour boiling water over it and add 1 tsp to the liquid. soda When the peas lie in this water for a while (20 minutes is enough), they will become soft and cook quickly. Don't worry about the taste of the dish - soda won't affect it at all.

1. Cut the meat into small portions. Pour a little sunflower oil into a frying pan and fry them, sealing them on each side.

1. Grate the carrots on a coarse grater, chop the onions and add them to the frying pan with the cooked meat. Fry them for about 5 minutes.

Under no circumstances should you salt the peas or the roast! This will significantly increase the cooking time for the peas.

1. Now rinse the peas from soda - you can use a colander for convenience. Fill it with two liters of water and put it on fire.

Thanks to soaking, already at the boiling stage, the peas almost fall apart.

1. Place the meat and vegetables in boiling water and leave to cook for 10 - 15 minutes.

1. As soon as the peas completely disintegrate, put the potato cubes into the pan and salt the dish. Prepare soft potato soup.

You can add parsley to taste and pepper the soup when serving. Bon appetit!

Pea soup with smoked ribs (smoked meats)

Easy to prepare and incredibly tasty, pea soup will become even more flavorful if you add smoked meats to it. Experiment with the composition and get a new taste every time!

Ingredients:

• 2 carrots;
• 1 onion;
• 5 medium potatoes;
• 1.5 cups peas;
• half a kilo of smoked ribs;
• salt;
• pepper;
• bay leaf;
• greenery.

Preparation:

1. The first thing we start with is peas. Soak it for 5 - 6 hours, or better yet, overnight.

Drain the water and rinse the cereal with cold water. If you use it hot, the soaked starch will foam and interfere with normal washing.

1. Pour water into a five-liter saucepan and add peas there. Turn on the heat and let it boil - in 20 minutes it will reach the desired consistency.

When the peas boil, do not forget to remove the foam, then the broth will remain transparent.

1. Cut potatoes and onions into cubes. Carrots - in half rings.
2. Saute the onion in a frying pan, add carrots to it. Let's pepper the roast a little - this will add an unusual note to the soup.
3. Cut smoked ribs or any other smoked meat into portions.

We separate the whole rib from the meat, and cut the rest as you want.

1. Place the meat on top of the carrots and fry for 10 minutes, warming the ribs well.
2. The peas are already cooked - add the potatoes!
3. After 10 - 15 minutes, add the roasted vegetables and meat to the soup. All this should simmer for 10 minutes. And that’s it, pea soup with smoked meats is ready!

This soup is served in portions, put croutons in each plate and be sure to sprinkle with herbs. Bon appetit!

Pea soup with smoked ribs in a slow cooker - step-by-step recipe

To prepare pea soup in a slow cooker, we use ready-made broth. This will significantly speed up the soup preparation time, which is so important when you need to feed a hungry family!

Ingredients:

• 1 carrot,
• 400 g smoked ribs;
• 2 – 3 potatoes;
• bulb;
• a glass of peas;
• spices to taste;
• broth about 2 liters.

This version of the soup will be with whole, not boiled, peas, so there is no need to soak it with soda.

Preparation:

1. Cut the ribs into portions. Transfer the meat to the multicooker bowl.

1. Chop the onion as finely as possible and add it to the meat.

1. Grate the carrots. In this recipe we use the fine side of the grater. Place the vegetable in the bowl.

1. We also put a glass of peas into the pan.

1. Cut the potatoes into cubes and put them in the slow cooker.

1. Season to taste with salt, pepper and herbs and pour the broth to the top mark.

1. Select the mode in which we prefer to cook - “Chef”, “Soup” or “Stew” and leave for 25 - 30 minutes. You don’t need to do anything else - the soup will be ready after the set time! And it’s actually as easy as shelling pears!

Pea soup - recipe with chicken

A tasty and quick rich soup can be prepared using chicken. It will be quite tender, but also nutritious, suitable for dietary nutrition. And this first dish can be prepared by anyone.

Ingredients:

• chicken – 1 breast;
• peas - 1 cup;
• potato - tuber;
• carrots – 2 pieces;
• bell pepper – 1 piece;
• 1 onion,
• celery.

This recipe will feature an incredibly aromatic broth, and we will cook the soup directly in a deep saucepan or cauldron.

Preparation:

1. Traditionally, we soak the peas according to the method you choose.
2. Finely chop the onion and place in a saucepan with heated oil.
3. Cut the chicken into centimeter-thick strips. Add to the onion and fry everything together for at least 12 minutes.
4. Chop the celery, three carrots, chop the bell pepper and place them in a saucepan. Let's simmer a little. 4 – 5 minutes will be enough.
5. Add soaked peas and diced potatoes at the same time. Add some salt.
6. Cook the soup until the potatoes become soft, i.e. about 15 more minutes.

Light, spicy and unusual pea soup is already on your table!

Lean pea soup - meat-free recipe

The secret of a delicious lean soup is in the aromatic broth. Shall we try to cook?

To do this, let's take:

• peas - 200 gr.;
• bay leaf - 3 - 4 pcs.;
• peppercorns - 2 - 3 pcs.;
• onions - 4 pcs.;
• large carrots - 1 pc.;
• potatoes - 5 pcs.;
• greenery;
• salt - 2 tbsp;
• sunflower oil - 100 ml;
• White bread.

Preparation:

1. Cut half the carrots into rings. We put a pan of water on the fire and put in the onion and carrot rings, bay leaf and peppercorns. We will cook the broth for 30 minutes.

1. At this time, pour the oil into the frying pan and immediately add the carrots, grated on a coarse grater. Fry for 2 – 3 minutes, stirring.

1. Add the chopped onion and fry for another 3 minutes. If you like thick soup, add 2 - 3 tablespoons of flour to the fryer and mix thoroughly.

1. Chop the potatoes and throw them into the vegetable broth. Cook for 15 minutes.

1. Add pre-soaked peas and mix very well. There are still 20 minutes left and the soup will be ready!

1. During this time, we can cut white bread and dry it in the oven - we will get delicious crackers. These are the ones we will put on every plate.

1. So, the peas are cooked - add the roast to the soup and let it boil again.

Pour the dish into plates and put crackers in it!

I suggest you watch the video recipe for pea soup with smoked meats

Bon appetit and see you new recipes!

Tweet

Tell VK

Calories: Not specified
Cooking time: 120 min

Pea soup is a delicious and easy to prepare dish. Its energy value is only 57 calories per hundred grams. The nutritional value for the same amount of product is 2.3 grams of protein, 3.0 grams of fat and 4.9 grams of carbohydrates. The dish is rich in vitamins A, C, E, PP, contains folic acid, as well as zinc, iron, magnesium, potassium and other nutrients.
Pea soup, a simple recipe for which we offer today, is a healthy and satisfying dish that will be an ideal part of your diet. Cooking time takes about two hours. We recommend watching another recipe for making pea soup

Ingredients needed (makes eight servings):



- meat (beef or pork) – 500 grams,
- one glass of peas,
- four small potatoes,
- onions – 1 pc.,
- medium-sized carrots – 1 pc.,
- three cloves of garlic,
- vegetable oil,
- dried herbs.
salt to taste

Recipe with photos step by step:

Pour one glass of washed peas into a small container, pour boiling water over it and leave for one hour.


Pour water into a deep saucepan and place it on the stove over high heat. Rinse under water and remove film from meat. After the water boils, add salt to taste and let the beef cook for one hour. Then peel and cut the potatoes into oblong slices.



Finely chop the onion. Grate the carrots on a coarse grater and the garlic on a fine grater.



Grease a frying pan with vegetable oil, place onions, carrots and garlic in it. Fry the vegetables over low heat until golden brown for ten minutes, stirring them constantly with a spatula.




Remove the cooked meat and leave it to cool. Throw the peas into the pan and cook them for thirty minutes. After thirty minutes, throw the chopped potatoes into the pan and cook them for twenty minutes.



Cut the chilled meat into small pieces.


Add the chopped meat and vegetables from the pan to the pan.



After ten minutes, you can remove the soup from the stove. Add some dried herbs to the finished dish. Also goes great with pea soup.

Pea soup came to us from ancient times, but has not yet lost its relevance. And not surprisingly, it is nourishing, tasty, combines legumes, vegetables and meat, all rich in proteins and nutrients. What you need to be satiated for a long time. Now this is one of the classic soups, without which no dinner is complete in any home. At least once a month, we try to cook it. And it’s clear why: the recipe for making pea soup is so simple that anyone, even a beginner, can handle it. Pea soup can be prepared with meat broth, with smoked meats, and even lean, that is, without using any meat at all. Another popular type of preparation is pureed pea soup.

Only peas will be an integral part of pea soup; everything else changes depending on the mood, occasion, country where it is prepared and family traditions. You can’t imagine how many varieties of pea soup there are in the world, even more than variations.

There are several secrets to making delicious pea soup:

1. To ensure that the peas are soft and tasty in the soup, and do not have to cook them for 3 hours, you need to soak them in cold water for a long time in advance. On average it takes 5 to 7 hours, but you can soak it overnight. But don’t forget to set it to cook in the morning, otherwise the peas may start to sour.
2. Soak peas only with cold water.
3. When soaking, the water should cover the peas by 2 cm.
4. After soaking, do not use this water in the soup, be sure to drain it, pour in new cold water and cook the peas in it further.
5. Do not salt the peas right away; salt will take longer to cook. Add salt towards the end of cooking the soup, when the peas are already soft enough.
6. To cook the peas, you can add a tablespoon of vegetable oil to them during cooking. This will speed up the process.
7. Adding soda to the peas will speed up their cooking, but the soup will have a soda flavor. Take this into account!

Now let's move on to recipes with photographs and detailed explanations of how to cook delicious pea soup.

Pea soup with smoked ribs - classic recipe with step by step photos

I probably won’t be wrong if I say that pea soup with smoked ribs is the most popular option for preparing this first dish these days. At least in our country. It’s difficult to argue here, because smoked meats are the first to come to mind when you want to cook pea soup.

I know that many families have their own traditions of making soups, including pea soup. Perhaps it was in yours that it was cooked with chicken or meat, or maybe even sweaty. But you should definitely try the pea soup with smoked ribs. Smoked meat gives pea soup its special unique aroma.

Ribs aren't that hard to find in the store. And their undeniable advantage is that they are almost ready to eat, they do not need to be cooked for a long time in advance. They are added to pea soup towards the end of cooking to add flavor and aroma to the broth.

In my opinion, this combination, peas and smoked meats, is one of the most successful options.

• dried peas - 1 cup,
• smoked ribs - 0.5 kg,
• potatoes - 2-3 pieces,
• carrots - 1 piece,
• onions - 1 piece,
• vegetable oil,
• salt, pepper, bay leaf,
• greens to taste.

Preparation:

1. Fill a glass of dried peas, preferably halved, with cold water and leave to soak for several hours or overnight. The soaking time depends on what type of peas you use in the soup. Some varieties, especially green ones, do not require so much time.

2. Drain the soaked peas and place them back in the pan. Fill with water and cook for about 30-40 minutes. Stir frequently during cooking as the peas tend to stick to the bottom and may burn. Also remove the foam that will constantly form.

3. Peel the potatoes and cut into cubes. Place it in the pan with the peas and continue cooking.

4. Finely chop the onion into cubes or thin strips, and grate the carrots. These pieces should be the size you like to see and eat in your soup. For example, many children do not like large onions in pea soup.

5. Cut the smoked ribs into small pieces. So that it is convenient to eat them. If the ribs are not large, then you can leave long pieces if desired, but in my case, they were too large.

By the way, instead of smoked ribs, you can use other types of smoked meat, for example, ham, carbonate and others. What is more important for the taste here is a pronounced smoked taste and preferably natural smoking.

6. Heat the oil in a frying pan, add the onion and fry it a little until it becomes transparent. Then add the grated carrots and fry over medium heat until the carrots soften and change color slightly.

7. Now put the ribs in the frying pan and lightly fry them too along with the onions and carrots. This is an optional step. Some people like to throw the ribs straight into the pan and cook. Both methods are acceptable and have very little effect on the taste.

8. When the potatoes in the pan are almost cooked, you can add the ribs and fry them. After this, mix everything well and add salt to taste. Be aware that the ribs may add a bit of salt, so be sure to try the pea soup.

9. After this, cook the pea soup with smoked ribs for about 10 minutes. Turn off the burner, cover the soup with a lid and let it brew for another 15 minutes.

After this, the spa can be served.

When pouring pea soup into a bowl, do not forget to add a piece of smoked meat. Decorate with greens. Bon appetit and a hearty lunch!

Pea soup with chicken - a simple step-by-step recipe

Pea soup with chicken is prepared with chicken broth. The chicken itself can be used as desired, but it goes well with peas and potatoes. This version of the soup is a little more tender than the soup with smoked meats, but no worse. Especially if you are a chicken lover.

To prepare you will need:

• split peas - 1 cup,
• chicken - 0.5 kg,
• potatoes - 3 pcs.,
• onion - 1 onion,
• carrots - 1 piece, small,
• greens to taste,
• Bay leaf.

Preparation:

1. Soak the peas in cold water in advance to make them softer and cook faster.

2. Boil the chicken for the broth for about half an hour. If you want the soup to be less fatty, use chicken breast or remove the skin.

During cooking, be sure to skim the foam from the boiling broth, this will help it remain transparent.

3. When the chicken is ready, remove the pieces from the pan and put the peas in the broth to cook until tender, stirring occasionally and skimming off the foam.

4. When the peas have softened, add the potatoes and cook for another 15 minutes.

5. Fry finely chopped onion and grated carrots in a frying pan until slightly golden brown.

6. When the potatoes are ready, add the frying to the soup and cook for another 5 minutes. Meanwhile, take the chicken meat into small pieces and cook with the rest of the soup ingredients.

7. Place bay leaf in the soup and let it brew under the lid for another 15 minutes after turning off the stove.

Serve the soup with herbs and croutons.

To make croutons, you can cut the bread into cubes and fry them in a pan or dry them in the oven.

Bon appetit!

Pea soup with smoked sausage

Since pea soup goes very tasty with a variety of smoked meats, sooner or later this had to happen. Let's prepare pea soup with smoked sausages. Well-smoked sausages, such as hunting sausages, are suitable for this soup. But this is not necessary, you can take any other type of sausage, the most important thing that should be present is the distinct taste and smell of smoking.

Everything else in the recipe is pretty standard for making pea soup.

We will need:

• split peas - 1 cup,
• potatoes - 3 pcs.,
• carrots - 1 piece,
• onion - 1 piece,
• hunting sausages - 300 grams,
• croutons from white or rye bread,
• Bay leaf,
• greens to taste.

Preparation:

1. Cover the peas with cold water and let them stand for several hours. There are varieties of peas that need to sit overnight to become soft. Typically, plain yellow split peas are used for the soup. But you can also use green, it usually cooks much faster.

2. Boil the washed, soaked peas until tender. Determining the readiness of peas is not so difficult; to do this, just take out a few peas with a spoon and try to crush them. Well-cooked peas will easily turn into puree under a spoon.

3. Make a fry of onions and carrots. To do this, finely chop the onion and fry in a frying pan until slightly translucent. Grate the carrots on a coarse grater and add to the onion. Fry it lightly too, so that it softens a little.

4. Cut the potatoes into cubes and cook in a saucepan with peas. During this time, the peas will not be digested much; they will only make the broth a little thicker and with a creamy consistency.

5. Cut the sausages into circles. In this form, we will send them to cook immediately after the potatoes. For a more piquant taste, they can be lightly fried in a frying pan with butter.

6. 10 minutes after the sausages, add onions and carrots to the soup and cook until the potatoes are ready. After this, the pea soup with sausages can be considered ready.

If you let it brew a little under the lid, it will be more flavorful. Fry the croutons, chop the fresh herbs and you are ready to serve.

Lenten pea soup - step-by-step video recipe

Lean pea soup does not contain any meat, no smoked meats, no chicken, nothing at all. Even broth is not used. Therefore, this soup is an excellent lunch solution for vegetarians, dieters, or people on Lent. In principle, there can be many reasons to cook pea soup without meat.

At the same time, the soup still remains tasty in its own way, due to the special pea taste, and also satisfying. After all, peas, like all legumes, contain a large amount of vegetable protein. Pea soup with potatoes, carrots and a nice thick broth will still be a complete meal.

By the way, the more peas you put in the soup, the thicker the broth will be. If you cook not one, but two cups per pan and let the peas boil enough, almost to the point of puree, then the thickness can turn the soup almost into porridge. There are even fans of preparing pea soup this way.

As a counterbalance, you can always prepare a light pea soup with clear broth. To do this, you can not only use less peas, but also cook it from fresh green peas. This is an excellent option for summer pea soup, especially if you have a good pea harvest at your dacha. Be sure to try it.

You can watch a detailed video on how to cook lean pea soup. In addition to the standard set of products, this version of the soup also includes chili peppers, garlic and a large amount of herbs. This soup will turn out to be very aromatic and tasty, and no one will even remember about the lack of meat.

Pea soup puree with beef and croutons - photo recipe

Today I have already talked about pea soup with smoked meats, with chicken, with sausage and even lean pea soup. All these soups are wonderful, but we can’t help but mention one more option, which just begs to be cooked thanks to the properties of peas. Yes, we are talking about puree soup. In some countries, pureeing is the most common form of soup preparation. This is especially common in European countries. Did you know that pea soup is eaten even in Turkey?

But let's return to our native latitudes. Puree soup differs from classic pea soup in that at the end of cooking its main ingredients, together with the broth, are ground into a homogeneous, soft puree. In some variations, even cream is added to this puree, which turns pea soup into cream. You've probably tried this combination when you were cooking, but the belief with pea soup is still delicious.

To prepare pureed pea soup you will need:

• dried split peas - 1-1.5 cups,
• beef - 0.5 kg,
• potatoes - 3-4 pieces,
• carrots - 1 piece,
• white onion - 1 onion,
• fresh green peas - 100 grams,
• Bay leaf.

Preparation:

1. To make good pea soup you need quality peas. Since dried peas are the easiest to buy and can be stored for a very long time, you also need to know special techniques for cooking them. Dried peas take too long to cook if they are not soaked first. Considering that we are preparing pureed pea soup, it is very important that the peas are cooked well and then ground into a soft, homogeneous puree without grains.

That is why soak the peas in advance, they should stand in cold water for at least 2 hours in water. Check how soft it has become by squeezing the pea with your fingers; it should press under your nail.

2. The second stage of additional preparation is boiling the beef. Beef also takes quite a long time to cook, so prepare it ahead of time.

3. Green peas can be used fresh or frozen. We need it at the end for taste and beauty.

4. Remove the meat from the prepared beef broth. We'll deal with that later. Place the peas in the broth to cook, be sure to drain the water from them before doing so. Add a bay leaf to the broth and cook until the peas are half cooked. To see if it is cooked, catch a few peas and try to mash them with a spoon; they should mash easily into a puree.

When peas are cooked, they can produce a lot of foam, thanks to the protein they contain. This foam must be removed. And make the fire not very strong, the pea soup may even escape.

5. Cut the potatoes into small pieces and cook them in the broth with the peas until they soften.

6. Onions and carrots must be fried in oil. Finely chop the onion and chop or grate the carrots of your choice. Remember that next we will puree everything with a blender. The main thing here is the taste of the sautéed vegetables. Send the cooked carrots and onions to boil in the soup. At the same time, salt the soup to your taste.

7. As soon as the potatoes are cooked in the broth and the peas are soft, the soup is almost ready. Now we need to puree it. The most convenient way to do this is to use an immersion blender. Grind until all the pieces are gone. You can do this directly in hot soup; a blender allows you to do this.

8. Now it's time to add green peas to our soup. This will add extra flavor, but the green peas will be caught whole. Cook the soup with the peas for another 5-10 minutes.