Many people love pea soup. But to make it really tasty, you need to find out some secrets of preparing such a dish!
Peas. This is the most basic component, so the taste of the soup will depend on it. Use quality peas. It should be light yellow and have a specific smell. An unpleasant odor or darkening will indicate low quality. Meat. You can use beef, pork, chicken or smoked meats. Vegetables. Usually they use potatoes, onions, carrots. Greens. It will give a pleasant taste and make the dish more beautiful. Spices. It is important not to overdo it, as the pea soup should be tender and not too spicy.

Preparing the peas

To make the soup tasty, prepare the peas. First, rinse it well several times to remove all the dust. Then soak the peas in water for several hours. This must be done to achieve softening and reduce cooking time. You can fill it with cool or warm water and leave it overnight, or you can put it in boiling water for 4-5 hours.
How to cook? How to make delicious pea soup? Below are several recipes.

Recipe No. 1

Cook a spicy soup with smoked meats. Here's what you'll need for this:
200 grams of smoked pork loin;
200 grams of smoked sausage;
200 grams of bacon;
1 cup peas;
two potatoes;
two onions;
1 carrot;
about a third of a glass of vegetable oil;
several bunches of dill and parsley;
pepper and salt to taste.
First, boil the peas until almost fully cooked. It should become quite soft and easy to chew. Peel the potatoes, cut them into cubes or strips, put them in boiling broth. Then cut the sausage, bacon and loin into strips, place everything in a saucepan. Peel and finely chop the onion, wash the carrots well and grate on a coarse or medium grater. Fry the vegetables in vegetable oil until light golden brown. Place the fried carrots and onions in a saucepan. Wash the dill and parsley, shake off and put in the soup. After five minutes, add pepper and salt and turn off the heat.

Recipe No. 2

Make delicious pea soup with ribs. Ingredients:
400-500 grams of pork ribs; approximately 250 grams (one glass) of peas; 2 potatoes; 1 onion; 1 carrot; two or three tablespoons of vegetable oil; several bunches of parsley; salt and pepper. Preparation:
Place a pan of water on the fire and immediately place the slightly swollen peas, soaked for several hours, and pork ribs into it. If they are too long, first chop them into several small pieces. After about an hour and a half, remove the ribs. Peel the potatoes, cut them and place them in the broth. While the potatoes and peas are boiling, take care of the carrots and onions. Grate the carrots, peel the onion and chop with a knife. Then fry the vegetables in a frying pan until transparent, and 5-7 minutes after the potatoes boil, put them in the pan. When the potatoes become soft, remove the meat from the bones and put it in the soup. After about five minutes, add finely chopped parsley and pepper and salt.Ready.Recipe No. 3


Puree pea soup with croutons will be very tasty. Prepare the following ingredients:
one glass of peas;
2 liters of water;
300 grams of sausages or sausage;
three slices of white bread;
three cloves of garlic;
dill greens;
three tablespoons of vegetable oil;
pepper and salt.
First you need to cook the peas until fully cooked. When it becomes completely soft and boiled, cool it slightly and puree the soup using a blender. If you use sausages, they should be boiled. After that, cut them in any convenient way.
Place the saucepan with the puree soup on the fire. When the broth boils, place chopped sausages or sausages in it. After about three minutes, add chopped herbs. After a minute, salt and pepper the soup and remove the pan from the heat. Start preparing croutons. Cut the bread into small cubes and fry in vegetable oil. Peel the garlic and Rub the croutons well with it. Serve the puree soup hot along with the croutons.

Recipe No. 4

You can make pea soup with chicken.
List of ingredients:
500 grams of chicken (any part will do, you can use fillet);
a glass of peas;
two potatoes;
one onion;
one carrot;
three to four tablespoons of vegetable oil;
three to five cloves of garlic;
several bunches of dill;
salt to taste.
Boil the peas until almost done. Cut the chicken fillet and place it in the broth. When the fillet is almost ready, start with the potatoes. Peel it, wash it and cut it into strips. Peel the onion and finely chop it. It is best to grate carrots using a grater (medium or coarse). Fry the chopped vegetables in oil until a light golden hue appears. Place the onion and carrots in the broth. Wash the dill, shake off and chop with a knife. Peel and chop the garlic using a garlic press. About 5-7 minutes after adding the frying, add garlic and herbs to the soup. After a couple of minutes, salt the soup. Ready!

Recipe No. 5

You can make pea soup in a slow cooker. Here's what you'll need;
300 grams of ham;
300 grams of smoked pork ribs;
a glass of peas;
2 potatoes;
one carrot;
one onion;
dill or parsley;
two tablespoons of vegetable oil;
pepper and salt.
First prepare the ingredients. Peel and chop the onion, grate the carrots, peel and cut the potatoes into strips. Tear or chop the greens with a knife. Pour vegetable oil into a bowl, place ham, ribs, onions and carrots in it. Select the “Frying” mode and fry everything, stirring, for about 10 minutes. Now place the peas (of course, they should be pre-soaked) and potatoes into the multicooker bowl. Pour water, select the “Stew” mode and set the timer for 1.5 hours. If you are not satisfied with the readiness of the peas, then simmer for another 10-20 minutes. If the peas are ready, then add a little water, herbs and salt and turn on the “Warming” mode for 10 minutes. Choose the best recipe and be sure to prepare delicious pea soup!

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

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

Ingredients

Fresh pea soup recipe

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

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

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

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

How to cook delicious pea soup?

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 prepare if you know certain rules. This dish (if the broth is not meat) belongs to lean light soups, it is perfect for those who observe diets and fasting days.

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

Here are some very clever tips, tested by time and experience (from my great-grandmother):

1. Fill the peas with hot water, approximately 1 to 4 (i.e. for a glass of peas - 4 glasses of water).

2. Add a teaspoon of baking soda or a couple of spoons of sugar. This really completely removes the effect of flatulence after eating peas!

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

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

5. From 30 to 120 minutes is enough for the peas to be half-cooked, after which you can add them to soup, shurpa, or simply puree them (10-15 minutes of cooking and you’re done)!

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

3) Prepare the broth in a separate pan, cook as usual, you can add spices to the meat to taste (bay leaf, black pepper, dried herbs), but NOT SALT. There is no need to cook the smoked meats; they can be added at the end. (Omit this step if you are a vegetarian)

4) While the peas are cooking, take the carrots (2 large carrots for 1 cup of peas), peel, cut into cubes, fry in a frying pan in preheated sunflower oil. When the carrots are covered with a golden crust, add onions (2 onions in cubes) and fry until evenly golden brown. Sprinkle generously with paprika and ground dried coriander. Stir in the pan for another 3 minutes.

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

6) Add salt.

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

You will get an incredibly aromatic and tasty pea soup.

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 onions 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

1. Video - Pea soup puree

Bon appetit!

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

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

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

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

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

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

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

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