The first dishes in the kitchen are like works of art. Because many children, as well as adults, do not particularly like “liquid and hot”. Sweets and meat are what are more in demand. But nothing can be better for the body than a hearty, fragrant, rich soup. And there are a lot of those who love. This dish can be prepared with anything; the most common recipes for pea soup are with the addition of meat, especially smoked meat, various shanks and garlic sauces, and fresh homemade bread. You definitely need to diversify your home menu with this amazing and ridiculously simple first course, and the variations of the pea soup recipe are surprisingly wide.

for a 3 liter saucepan

Dry shelled peas— 150-180 grams (200 ml glass)

Meat(choice: pork, beef, chicken) - 300-500 grams

Water- 2 liters

Potato- 2-3 medium sized potatoes

Carrot— 1 piece of medium size

Bulb onions-1-2 heads

Vegetable oil- for frying

Greenery(can be dried) - parsley, dill, basil, celery.

Spices: salt, ground black pepper, bay leaf, curry or turmeric (for golden color).

How to cook pea soup

1 . Rinse the meat and put on fire. After the water boils, add salt and washed peas. After the water has boiled, set the heat to low and cook the peas for 1-1.5 hours. The cooking time for peas depends on the age and type of cereal. If you cook pea soup with pork broth, you need to cook the broth with peas for about 1.5 hours. If you cook pea soup using beef broth, you need to cook the broth with peas for about 1 - 1.5 hours. If you cook pea soup using chicken broth, determine the cooking time of the broth based on the type of peas. It should be almost ready, the edges of the peas will become loose (see photo).Please note if you are making pea soup from meat on the bone. You need to cook the meat first. Then strain the broth. And only then add it to the broth.

2. Remove the meat from the pan and leave to cool. Wash and peel the potatoes. We cut it in any way convenient for you. And put it in a pan with broth when the peas have reached the desired condition.

3. Peel the onions and carrots. Grind. Fry in vegetable oil. Add to pea soup.

4. Separate the meat from the bone, cut into pieces and add to pea soup.

5 . Add spices to pea soup. By the way, turmeric will give your pea soup a golden color. Bring the pea soup to a boil and check the potatoes are done. Once the potatoes are cooked, turn off the heat.

Delicious pea soup is ready

Bon appetit!

Pea soup recipes

Pea soup recipe with smoked meats

Ingredients:

• Dry peas - one and a half cups.
• Onion – 1 large piece.
• Carrots – 2 large pieces.
• Smoked “hunter” sausages – 4 pieces.
• Salami – 150 grams.
• Smoked chicken breast – 200 grams.
• Smoked ribs - 5 pieces.
• Sunflower oil - for frying.
• Dill and parsley - half a bunch each.
• Hot red pepper.
• Salt.

Preparation:

Let's start preparing the pea soup recipe with the main ingredient - pea cereal. You need to rinse the peas well in running water. Place a 3-liter saucepan with water on the fire, boil and throw in the cereal along with the meat on the bone - smoked ribs for an hour.

Now peel the onions and carrots and cut into small cubes. Heat the sunflower oil well in a frying pan, add carrots and onions, fry for a few minutes, reduce the heat and simmer the vegetables. After the time allotted for the peas to cook, place the vegetables in the pan. Cut the brisket, hot dogs and sausage into small pieces, and after 15 minutes, throw all the smoked meats into the pan. Cover the pea soup with a lid and leave on medium-low heat for 20 minutes. Add seasonings and salt. When the pea soup is ready, add the herbs and turn off the heat.

Pea soup recipe in a slow cooker

Ingredients:

• Peas - one glass.
• Water – 2 liters.
• You can take any mushrooms that you like best, but according to the recipe the standard ones are champignons. 200 grams.
• Onion – 1 piece.
• Potatoes – 3 pieces.
• Carrot – 1 piece.
• Sunflower oil – 2 tablespoons.
• Greens - half a bunch of dill.
• Salt and red pepper.

Preparation:

This recipe is simple, you don’t need to spend a lot of money or time, and the end result is an amazing dish. First of all, you need to soak the peas, it’s better to do this overnight to be sure, and in the morning you can start cooking.

So, we will wash, peel and cut the vegetables into small cubes. Then fry for about 5 minutes in the multicooker bowl - frying the vegetables. Then add carrots and onions, add diced champignons and fry for 10 minutes in the same mode. Next, let's start cooking the pea soup. Place the peas in the bowl in soup mode. After 0.5 hours, the peas will be well boiled, and we will add all the vegetables, pepper and salt. Turn off the soup, let it sit for half an hour, serve with white bread croutons, sour cream, and smoked lard.

Pea soup recipe with ribs

Ingredients:

• Peas – 400 grams.
• Potatoes – 3 pieces.
• Carrots – 1 large piece.
• Onion – 1 piece.
• Smoked ribs – 400-500 grams.
• Parsley and dill - half a bunch each.
• Red, black pepper, salt - to taste.

Preparation:

Take a 5 liter saucepan. You can do less, then take fewer ingredients. First of all, take care of the peas: rinse the peas, strain out the water, and soak for an hour. Then put it on low heat, you need to cook for about an hour and a half, you need to taste it. Our pea soup will turn out only when the cereal is well cooked.

Now prepare the vegetables: cut the potatoes into cubes, grate the carrots on a coarse grater, and finely chop the onion. Wash the greens and chop finely. After an hour and a half, add the onions and carrots to the peas, cover with a lid and cook for about 15-20 minutes, after which you need to add the smoked ribs - you don’t need to cut the ribs too finely, let them be large pieces; when serving, you can cut them smaller.

After 10 minutes, add the potatoes, when they are almost ready, add salt and pepper, add the chopped herbs to the pea soup.

Pea soup with meat

Ingredients:

• Dried peas - 2 cups.
• Meat, preferably beef on the bone - 500 grams.
• Potatoes – 4 medium-sized pieces.
• Onion – 2 medium-sized pieces.
• Tomato paste or sauce - 4 tablespoons.
• Garlic – 5 cloves.
• Butter, melted - 3 tablespoons.
• Pepper and salt.

Preparation:

This pea soup recipe introduces Arabian cuisine. It turns out very rich and tasty due to the preparation of the broth. First you need to soak the peas overnight, then fry the meat on all sides for several minutes without adding oil or fat. Place it in water and put it on fire, add bay leaf and peppercorns. Cook the broth for 1.5 hours. After the specified time, add peas to the pan and cook over low heat for another hour.

At this time, wash, peel the potatoes and cut them into small cubes. Also peel and chop the onion finely. Heat the butter, put the onion in it and cook until golden brown, add your favorite seasonings and spices, then add tomato paste and simmer for a few more minutes. Add the roast to the pea soup. Cook for 40 minutes (if the potatoes are young, then until the potatoes are ready) over low heat under the lid. When you serve, press the garlic through a press and place it on a plate; it will taste better if you throw a few crackers on the plate.

Classic pea soup

Ingredients:

• Peas - one full glass.
• Potatoes – 3 large pieces.
• Onions – 2 pieces.
• Carrot – 1 piece.
• Garlic – 4 cloves.
• Smoked meat, pork loin – 300 grams.
• Salt, peppercorns, bay leaf.

Preparation:

Peas need to be washed well several times in cold water. Let the cereal sit for several hours, constantly changing the water to keep it clean and cold. Now you need to put water on the fire, throw in the bay leaf and peppercorns, and boil. Drain the water from the peas and add the cereal to boiling water and add salt. Cook the pea soup for about 2 hours.

Wash the potatoes, peel them, cut them into cubes. Peel the carrots and grate them on a coarse grater. Cut the onion into squares. Now slightly simmer the carrots and onions in the pan. Squeeze the garlic, leave for 10 minutes, stirring. After the time allotted for cooking the peas, add potatoes and half-cooked vegetables, stir, and you can add your favorite seasonings. Cook pea soup for 15 minutes.

Cut the loin into strips, fry in a frying pan to release the juices, put the meat in the pan, cook for another half hour. Make croutons and place them on a plate, along with your favorite chopped herbs, when serving.

Pea soup, with vegetables, cheese and spices “rich”

Ingredients:

• Dried peas - one glass.
• Potatoes – 2 pieces.
• Sweet bell pepper – 1 piece.
• Onion – 1 piece.
• Carrot – 1 piece.
• Champignons – 200 grams.
• Smoked sausages of the “hunting” type - 5 pieces.
• Garlic – 5 cloves.
• Soy sauce – 2 tablespoons.
• Hard cheese – 50 grams.
• Loaf - half.
• Roasted peanuts - a quarter cup.
• Dill greens - half a bunch.
• Salt, red pepper, curry, nutmeg, cardamom.

Preparation:

We leave the peas for several hours, after which we set to cook over medium heat for about 1-1.5. While the cereal is boiling. Peel and chop the potatoes and mushrooms. 20 minutes before the time indicated for cooking the peas, add the vegetables and cover the pea soup with a lid.

Next, peel the onion, celery, carrots, peppers and garlic cloves, passed through a press, cut into strips, and fry until half cooked. Almost at the end, pour in soy sauce. Season, add salt and spices, mix.

Cut the sausages into slices, throw them into a saucepan with soup, then you can add vegetables and stir. Cook for no more than 15 minutes, but let the dish brew.

The secret ingredient that makes pea soup unique is croutons. Place the loaf pieces in a dry frying pan, sprinkle with cheese and seasonings, then cut into cubes and place on a plate. Also, when serving the first dish, you need to put peanuts and finely chopped herbs on the plate.

Pea soup recipe

Ingredients:

• Dry peas – 200 grams.
• Butter – 2 heaped tablespoons.
• Carrot – 1 piece.
• Onion - 1 piece.
• Smoked bacon – 300 grams.
• Pepper and salt.

Preparation:

A most delicate dish, especially suitable for those who prefer soups with an oily, homogeneous consistency, with a light creamy aroma, soft and pleasant to the stomach. You need to start preparing pea soup according to the recipe by soaking the cereal for a day. After soaking the peas, you need to cook them for 1 hour, but you need to try it, depending on what kind of peas you use.

Let the cereal boil, and in the meantime, peel the carrots and onions, cut and grate them, the smaller the better. You need to fry in well-melted butter until golden brown, then add to the peas when they are almost ready. Next, we will simmer the bacon strips in butter over the fire.

Use a blender to puree the mixture of peas, onions and carrots. Then put the bacon in the pan and cook the soup for another 15 minutes, add salt and black pepper to taste.

Pea soup recipe “Armenian”

Ingredients:

• Dry peas - a little less than a glass.
• Potatoes - 3 pieces.
• Onion – 1 piece.
• Carrot – 1 piece.
• Celery, root – 100 grams.
• Smoked ribs – 400 grams.
• Smoked brisket, tenderloin – 300 grams.
• Apple, sour – 2 pieces.
• Prunes – 8 pieces.
• Tomato paste – 3 tablespoons.
• Ground black pepper, bay leaf, salt.
• Sunflower oil.
• Parsley - half a bunch.

Preparation:

Let's put the peas in cool water overnight so that in the morning we can start preparing our aromatic pea soup. Let's prepare the broth: put the smoked meats in water, cook for about an hour, with pepper, bay leaf and salt. Then add the peas and cook for another 40 minutes.

Peel and rinse vegetables, fruits and dried fruits, cut potatoes, apples and onions into cubes, cut carrots and celery into thin sticks. Remove the pits from the prunes and cut them in half.

Now we will saute the onions with celery and carrots for about 10 minutes, after which we need to add tomato sauce, stir and simmer for several minutes. You can add potatoes to the pea soup, and after 20 minutes, vegetables, apples and dried fruits stewed with tomato paste. Cook for another half hour, taste for salt and pepper, serve with herbs.

Video “Pea soup from chef Ilya Lazerson;

Pea soup with croutons is an incredibly tasty dish from childhood. Even cooked without meat, it is always so satisfying. Its taste is unique. Especially with it, there are also croutons - crispy and very appropriate for a plate of such soup. My mother knew how to cook it in a way that I still cannot learn. Although I also know how to cook delicious pea soup.

What else I like about this first dish is the presence of a large amount of protein that we all need so much. And if you cook it without any smoked or fatty additives, you can actually lose weight! Although pea soup is usually cooked in winter, it is appropriate at any time of the year if you want to feed your family heartily and tasty.

The only thing that those who now decide to cook this healthy delicacy with me may not like is the cooking time. After all, peas are hard in themselves, and without soaking overnight it will be difficult to cope with this quality. . Although there are also types of peas that boil very quickly. So, let's get to work!

Products

• Peas - 1 cup
• Carrots – 1 pc.
• Onion – 1 pc.
• Celery – 70 gr.
• Potatoes – 2 pcs.
• Garlic – 2-3 cloves
• Butter and vegetable oil - for frying
• Flour - 1 tbsp. l.
• Pepper and spices - to taste

How to cook delicious pea soup correctly - step by step instructions

Soak the peas overnight in cold water. And in the morning we’ll just start cooking it. By the way, peas may seem like something simple. Yes, at one time they fed livestock. And it was mostly common people who ate it. Peas began to walk around the planet a long time ago, so they ended up in China in the 1st century. BC e.! Like lentils, they were an important part of the diet of many peoples in the Middle East, North Africa and Europe. Many families still love to cook it. So, morning has come and we need to rinse the peas well, draining the water in which they softened. Place it on the stove with a liter or two of water. Turn on the gas, bring to a boil, reduce the heat, cover everything with a lid and move on to other ingredients. Wash the potatoes, peel and cut into small pieces.

Cut the potatoes into small cubes

Without frying, pea soup will not be very tasty. Therefore, we will prepare it. There are two ways. In one version, onions, carrots and celery are sautéed with a little butter. In the second, everything is more complicated. After cutting the washed and peeled vegetables into slices, heat a frying pan over high heat and pour in vegetable oil. When it's hot, add the onion, carrots and celery. By the way, about celery. It, complementing the first dish with its extraordinary taste (and we took the root), will also bring benefits. Especially those who are losing weight. Although our frying clearly says that only those who can afford to do this at least once a month or two, or whose figure and health are not affected by this method of preparation, will dare to cook this soup. So, fry over medium heat.

Let's make a frying of onions, carrots and celery

While the peas are cooking, let’s prepare something that will completely enhance the taste of the soup. To do this, finely chop the garlic. Heat a second frying pan and add butter. When it melts, add a tablespoon of flour here. Let's sauté it until it turns golden. And at the very end, add garlic and your favorite spices. Let it all still fry slightly so that the garlic turns golden. By the way, if the peas are half cooked, you can safely put the potatoes in the pan and let them simmer there while we do the rest of the work. Well, this is what our gas station should look like!

Fry garlic and flour in butter

Are the peas and potatoes ready? Then turn on the soup for a second, let it brew and swell a little. And we will put the frying pan on the stove for the third time (everything can be done in parallel). While it is heating, cut the bread into small pieces. Put the butter again, when it is hot enough, add the slices of bread. These will be a kind of croutons that will replace lean croutons for us. Although, if you don’t want to eat so much fried food, you can bake these slices in the oven, but preferably in advance. Well, if you dare to fry the bread, you can also coat it with delicious spices.

Fry croutons or bake croutons in the oven

Here's the final touch. Bring the soup to a boil and add the dressing. You just need to do this promptly, remembering to thoroughly mix the soup and frying so that there are no lumps. At the same moment, put a bay leaf here, you can, if desired, add pepper and salt.

At the last moment, combine the soup and garlic with flour, bay leaf and spices to taste

Boil the soup for another three minutes, but with the lid closed and on low heat. You can turn it off. Do you already feel from the aromas that it turned out delicious? And when you start eating, you will understand that this soup will find a permanent place on your menu. But before you pour the soup, let it brew. And only then pour greens and croutons into a plate. Bon appetit!

Pea soup with croutons is ready. Bon appetit!

How to make pea soup even tastier - some useful tips

• We don’t add salt to the pea soup – the garlic will do the job.
• This first course is served hot.
• You can put a spoonful of sour cream on a plate.
• If you don't fry everything, you'll get a soup for weight loss.
• If you cook peas without steeping overnight, the soup will take at least two hours to cook.
• These peas make an excellent pureed soup, as tasty as a pureed mushroom soup. You just have to grind everything in a blender.

By the way

• Unripe, green peas became popular in the 17th and 18th centuries. In England and France. At the same time, the British developed new varieties of peas, “garden” and “English”.
• In the 16th century, peas began to be served at the table of the French king, and not just commoners, seasoning the dish with fried lard.
• In the Russian Federation, a lot of peas were grown in the Yaroslavl province. We have many expressions associated with him - “pea jester”, “king Pea”, “stuffed pea”, punished on peas, etc.
• German soldiers constantly ate pea sausage, so the country cultivated peas and prepared many other dishes.
• It turns out, according to a survey, this crop is the seventh favorite vegetable of the British.
• Peas, rich in protein, come in shelling and sugar varieties.
• This excellent fertilizer maker can easily destroy a ship.
• In short, a lot more interesting things can be told about this culture, but soup awaits us!

Many people love fragrant, thick, rich pea soup. It is believed that the most delicious version is prepared with smoked ribs. But you can cook no less tasty pea soup without meat, and even without frying. You'll see, this simple, lean version is in no way inferior to soup with smoked meats! The main thing is to prepare and cook the peas correctly so that they boil over and do not spoil the dish.

This soup contains a lot of vegetables and a natural “flavor enhancer” - the miracle spice turmeric. And to make the soup not boring at all, you can serve it with aromatic croutons made from bread toasted with garlic butter. This dish will warm you up and lift your spirits even on the gloomiest and coldest day. Be sure to prepare!

Ingredients (for 2 liters of soup)

• 1 cup peas
• 2 large potatoes
• 1 medium onion
• 1 medium carrot
• half a sweet pepper
• 30-40 grams of celery root
• 2 bay leaves
• 0.5 tsp turmeric
• salt, pepper - to taste
• 1 stale baguette or ciabatta
• 2 cloves of garlic
• 2-3 tbsp. spoons of vegetable oil
• a little parsley

How to make pea soup without meat

Peas must first be soaked in warm boiled water for a couple of hours. Thanks to this manipulation, the cooking time for the soup will be halved.

During soaking, the peas will increase in size from two to two and a half times.

Then drain the liquid in which the cereal was soaked. Place the peas in a saucepan, cover with clean cold water and boil. Do not add salt to the water in any case, otherwise the peas may not be cooked.

30-35 minutes after boiling, the peas should begin to boil. Sometimes it happens that this takes more time - it all depends on the grain.

Peel and cut the potatoes into small cubes.

Place the potatoes in the pan with the peas and also add the bay leaf. Cook for 5-6 minutes.

Then peel and chop the vegetables. Chop the onion into small cubes, carrots and celery into strips, bell peppers into squares approximately 1 cm in size.

Add vegetables to the pot of pea soup.

Now you can add pepper and turmeric to the soup.

Cook the soup until the potatoes are soft. At the very end of cooking the soup, add salt.

How to prepare croutons for pea soup

While the soup is cooking, prepare fragrant croutons with garlic butter. To do this, cut the stale baguette or ciabatta into cubes 1-1.5 cm in size.

Peel the garlic cloves, cut each into 2-3 parts and add a pinch of salt to them.

Grind the garlic in a mortar or directly on a cutting board with a knife, and then add vegetable oil to the resulting paste.

Stir the mixture until smooth.

Place the sliced ​​bread on a baking sheet, sprinkle it with garlic oil and place in the oven for 10 minutes at 180 degrees. During this time, the crackers will dry out and brown a little.

Pour the finished pea soup into bowls, add a handful of aromatic croutons and some chopped herbs on top.

Step-by-step recipes for making delicious pea soup without pre-soaking the peas

2017-09-30 Yulia Ulitkina

Grade
recipe

11329

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

9 gr.

4 gr.

Carbohydrates

28 gr.

175 kcal.

Option 1: Pea soup without soaking - classic recipe

Cooking pea soup without soaking is easy if you know the secrets of its preparation. The main secret is a little soda. A delicious dietary soup, rich in protein, will be thick, beautiful and healthy.

Ingredients:

• a glass of dry whole peas;
• large onion;
• two potatoes;
• medium carrot;
• two liters of water;
• two tablespoons of oil;
• one bay leaf;
• salt to taste (one and a half teaspoons);
• half a teaspoon of soda;
• spices to taste;
• fifty grams of fresh dill.

Cooking method:

Place the peas in a deep cup and rinse 3-4 times in cold running water. It should not become transparent.

Pour boiling water over clean peas, close the lid and leave for fifteen minutes.

Drain the cooled boiling water, place the peas in a thick-walled pan and again pour 1-2 cm of boiling water.

Add soda to the water, bring to a boil, reduce heat to low and cook under a closed lid until the water has completely boiled away (about half an hour). Be careful not to burn the peas.

Cut the peeled potatoes into cubes.

Pour two liters of boiling water into the peas, throw in the potatoes.

Chop the onion and finely grate the carrots.

Fry the vegetables until the carrots change color.

Place the roast in the soup, add salt, pepper and dried herbs to taste, throw in a bay leaf and finely chopped dill. Simmer for about five minutes, then turn off the heat and let the soup brew for ten minutes.

When serving, you can add a little crushed fresh garlic to the plate. It will add a spicy kick to the pea soup. Vary the thickness of the dish as desired by adding or reducing the amount of water.

Option 2: Pea soup without soaking in chicken broth

To make the taste of pea soup interesting without soaking, you can cook it in broth. When cutting up a chicken carcass, the bony back is often left behind. It makes a wonderful broth, which you can use to cook peas.

Ingredients:

• a glass of clean peas;
• chicken back without skin;
• two liters of water;
• medium carrot;
• three potatoes;
• two tablespoons of chopped dill;
• salt to taste;
• bay leaf optional.

Cooking method:

Rinse the peas until clean and remove any spoiled peas.

Place the chicken back, skin removed, and peas into the pan. Pour in water, add salt and cook after boiling until the peas are half cooked.

Cut the potatoes into cubes and carrots into thin strips.

Carefully remove the chicken. You can remove pieces of meat from the back and return them to the soup.

Place vegetables in pea soup, cook under half-covered lid for twenty minutes.

Season the finished soup with chopped herbs, cover with a lid and let it brew.

Instead of raw chicken back, you can use smoked breast or other part of the carcass. In this case, the meat needs to be cut and cooked together with peas. The aroma of smoke in pea soup comes in handy: it turns out both tasty and piquant.

Option 3: Pea soup without soaking green peas

Instead of dry peas, try using green peas to make soup. Just not from a can, but fresh frozen. There is no need to soak it, the dish is prepared quickly. You will get a beautiful and tasty pea soup without soaking.

Ingredients:

• half a kilo of meat tenderloin;
• three liters of water;
• three large potatoes;
• three hundred grams of frozen fresh peas;
• two small young carrots;
• large onion;
• one and a half teaspoons of salt;
• three tablespoons of vegetable oil;
• a bunch of fresh parsley.

Cooking method:

Pour water over the meat and cook the broth. Approximate cooking time depending on the type of meat: cook pork from an hour to one and a half hours, beef from one and a half to two hours. Skim off the foam in time to ensure the broth is clean and clear.

Cut the vegetables beautifully. Carrots - in quarters or rings, onions - in neat cubes, potatoes in slices or strips.

Heat the vegetable oil and fry the onions and carrots for seven to ten minutes.

Remove the meat from the finished broth, strain and put back on the fire.

Add fried vegetables, green peas, and potato slices to the boiling broth. Cook at medium boil for twenty minutes.

Taste the soup for salt, add salt if necessary. Turn off the heat, season with pepper and let it brew under the lid.

When serving, garnish with chopped parsley and add a spoonful of fresh sour cream.

To avoid buying frozen peas in the supermarket, you can grow them in your garden or buy them in season. Place the peas in bags or containers and freeze for future use.

Option 4: Pea soup without soaking with boiled meat

A convenient and easy way to quickly feed your family is quick pea soup without soaking. It can be cooked when there is a piece of boiled meat left.

Ingredients:

• a glass of dry clean peas;
• a quarter teaspoon of soda;
• three glasses of drinking water;
• one hundred grams of boiled beef, veal or pork;
• a teaspoon of a mixture of dried herbs;
• three feathers of green onions.

Cooking method:

Sort out the peas, place in a sieve, and rinse under running water.

Place the washed peas in a saucepan, pour in one and a half liters of water and add soda. There should be a little water to lightly cover the peas.

Cook over high heat until the water boils. This will happen in five to ten minutes, so you will have to keep an eye on the peas.

As soon as the water boils, pour in half of the remaining part, again wait until it boils.

Add the remaining water, add salt, and wait until it boils. The total cooking time for peas from the beginning of the process is about twenty minutes.

Cut the meat and place it in the pan. Season the soup with dried herbs.

Leave the soup covered for five to seven minutes so that the peas swell and infuse even more.

When serving, garnish the soup with finely chopped green onions.

You can add any toppings to this version of the soup: boiled meat, smoked meats, sausages, fried or baked vegetables, fresh herbs. The taste can be changed each time by alternating meat or vegetable additives.

Option 5: Pea soup without soaking with smoked meats and tomatoes

The tomato sourness and piquancy of smoked meats are what will make pea soup without soaking almost a restaurant dish. An interesting recipe that is definitely worth taking note of.

Ingredients:

• kilogram of meat;
• three liters of water;
• four hundred grams of dry peas;
• three hundred grams of smoked meats;
• large onion;
• three tablespoons of vegetable oil;
• four potatoes;
• large tomato;
• medium carrot;
• two laurel leaves;
• one and a half tablespoons of salt;
• four peas of allspice, ten of regular black pepper;
• three cloves of garlic.

Cooking method:

Wash the meat, add water and put on fire.

Place washed, clean peas in a saucepan about fifteen minutes after boiling. Add salt and cook for forty minutes at a low simmer.

Chop the onion and smoked meats, chop the carrots, cut the tomato into small cubes.

Fry vegetables with pieces of smoked meat in hot oil. The mixture should simmer for at least fifteen minutes.

Cut the potatoes into neat slices.

Place the potatoes in the soup, after boiling, add the roasted vegetables, bay leaf, crushed black peppercorns, whole allspice. Cook after the next boil for fifteen minutes.

Finely chop the garlic with a knife or pass it through a press, put it in a saucepan, remove from heat and let it brew.

As a meat filler, you can use smoked brisket, ribs, or pork knuckle. If you add some sausages and boiled meat to the soup, you will get a thick and very satisfying stew that will replace both the first and second courses.

Classic soups, the taste of which we remember from childhood, can be prepared in a completely different interpretation. Let us recall, for example, ordinary pea soup, unencumbered by special taste qualities and an ordinary “canteen” appearance. Today we will tell you how to use it to prepare a delicious meatless pea soup with potatoes and savory additives that improve not only the entire lunch tasting, but also a delight to the eye. Ginger and spinach are what will help make pureed pea soup interesting and new, and also more healthy and warming!

Ingredients:

• water – 2 l;
• dry yellow/green peas – 1-1.5 cups;
• onion – 1 pc.;
• carrots – 1 pc.;
• potatoes – 2 pcs.;
• fresh ginger – 2 cm;
• dried ginger – 1 tsp;
• garlic – 3 cloves;
• salt - to taste.

Cooking time: 1.5 hours.
Servings: 6

How to cook pea soup without meat with potatoes and spicy additives

1. Soak the washed split peas in water overnight or for at least 2-3 hours. The color of the peas is not of fundamental importance, although lovers of pea soups claim that soups made from green peas are much tastier, and such peas cook faster than their yellow “colleague”. In addition, we will emphasize the color of green peas with spinach, so that we end up with a puree soup with a greenish tint. If your room is warm enough, it is better to put the soaked peas in the refrigerator so that they do not have time to ferment overnight. The next morning, drain the water and rinse again with new water.

2. Place the peas in a saucepan and fill with water, preferably hot, but not boiling water. We do not add salt at this stage and let it boil until the peas soften. This may take up to 1 hour, so you can start frying.

3. Fry onions and carrots, as for traditional pea soups.

4. Now we add what, according to many chefs, significantly improves the taste of pea soup - ginger and garlic. We pass the garlic through a crush, and grate the ginger on a fine grater. We add them to the hot vegetables, stir them in with a spatula, enjoying the aromas, and immediately remove the frying from the heat. There is no need to fry garlic and ginger until they lose their magical properties.

5. This is exactly the state you need to boil the peas to. It does not hold its shape at all, falls apart and is already somewhat reminiscent of puree. These peas are easy to grind with a blender, and the soup will turn out without a single lump.

6. Add potato cubes to the soup, add hot liquid, since during the cooking of the peas, there is less liquid in the pan. Boil the potatoes until they are completely cooked, until they are cooked. We do not recommend taking a lot of potatoes for the soup so that they do not interrupt the taste of the peas; 1 large or 2 small tubers will be enough.

7. Prepare the spinach for storing - squeeze out the ice cream and cut it into smaller segments. Fresh spinach can be simply chopped.

8. Add the spinach to the soup immediately after the potatoes are ready.

9. Immediately remove the pan from the heat and add the ginger-garlic fried vegetables to it.

10. Now all the ingredients of the soup need to be crushed with an immersion blender.

11. At this point, everything is already well boiled, so achieving a smooth structure is not so difficult. Here you can also decide on the thickness of the soup. If it is too thick, you can add hot water or vegetable broth.

12. It’s time to salt the soup, season with ground ginger for a more pronounced ginger taste, bring the puree soup to a slightly noticeable boil and quickly remove from the heat. Be sure to let it sit for 10-15 minutes.

Meatless pea soup with potatoes and spicy additives is ready! Not only traditional croutons are very tasty with it, but also fried sesame seeds, as well as spices - paprika and turmeric.

Bon appetit!