Pea soup. Recipes for making homemade soup with a photo. Pea Dried Pea Soup

There are several ways to do this. If you add some ingredients, you get a fragrant and satisfying dish. to make it delicious and tasty? Here, as in any other dish, there are tricks. Consider a few recipes for making this soup.

Let's start with a recipe that doesn't use meat products. This is the easiest option, which is suitable for those who are fasting or do not eat meat. Soak peas (half a cup) in cold water in advance for about 2 hours. This product is difficult to cook, so to speed up further cooking, you need to hold it in water. Meanwhile, we clean one onion and, cutting it into small cubes, put 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. Do the frying. We take three potatoes and cut them into cubes, before peeling them.

We put a pot of water on the fire and put peas in it. Cook for 20-23 minutes. Then add the potatoes to it. After 10 minutes, you need to put in the pan cooked frying. 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. Put it in a pan. After 10 minutes, remove the bay leaf from the pan and turn off the soup. After the soup is poured into plates, you need to add finely chopped greens to it.

You can put smoked bacon in this recipe. In this case, 100 grams of any bacon is added to the pan instead of vegetable oil.

And now a few words about how to cook Naturally, a more appetizing soup is obtained on a rich broth. For its preparation, you can use any meat. Take a chicken, preferably homemade, and cut it into pieces. We use some of them for cooking the broth. When cooking a large amount of soup, you can take a whole chicken. We put the meat in cold water and put the pan on the fire. If the peas have not previously been soaked, then you can put it in a 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. Peel two potatoes, one onion and the same amount of carrots. Cut the potatoes into cubes and add to the pan an hour after the start of cooking. We cut the remaining vegetables very finely and make them fry in vegetable oil. Add it to the pan and send chopped herbs and spices there. Cook until cooked and serve.

But the most refined recipe for this dish is Pea Smoked meats will give the soup an unusual aroma and taste. We will need 700 grams of beef and 300 grams of smoked pork ribs. Put the meat in a pan, fill it with water and send it to cook for 1.5 hours. While preparing meat products, you can prepare vegetables. Peel one onion, carrot and three potatoes. We cut the potatoes into medium-sized cubes, and chop the carrots and onions finely. From vegetables we make a frying, in which we add two tablespoons of tomato paste. Put the peas in the pan, and after 20 minutes pour the potatoes. After another 10 minutes, put the frying in the soup. At the end, pour 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 use various technical devices. For example, 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 in stewing mode for two hours.

Now, knowing how to cook pea soup in different ways, you will delight your family with a delicious dinner.

This first dish is known to every housewife, but few people know where and when it was first prepared. Introducing the classic recipe for pea soup, our step-by-step recipe tells you how to make a classic pea soup with meat quickly and tasty. For the first time this rich and satisfying soup was prepared in the first century BC. Now, of course, it is prepared in completely different countries and there are a huge number of various recipes, but today we will consider the classic recipe with a photo according to which pea soup is prepared in our country.

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

It is important to remember the main points, without which the classic pea soup does not work out so delicious and rich.

- Preparation for preparing soup should start at least 2 hours in advance. Take care of peas in advance, it should be treated with special attention. To make it boil faster and better, peas should be soaked in cold water for at least 2 hours, and preferably at night.

- To make the classic pea soup more piquant, add garlic to it, it goes well with peas.

- Often, various smoked meat is added to the soup, but it is better and more useful to use fresh. Pork or beef on the bone is great.

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

Ingredients:

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

Caloric value of classic pea soup with meat

The calorie content and nutritional value of a classic pea soup prepared according to a recipe with meat are calculated per 100 g. finished meal. The table shows the averaged data that you can focus on.

How to make pea soup according to the classic recipe

Step 1.

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

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

Step 2

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

Step 3

When the peas swell and increase in weight by about half, it needs to be washed. After that, send the peas to a boiling meat broth and cook for about half an hour.

Step 4

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

Step 5

Peel the onions and carrots, cut into small pieces for dressing the soup, then fry the vegetables in oil until a slight color change.

Step 6

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

• Beef - 0.5 kg
• Dry chopped peas - 1.5 cups,
• Potatoes 5-6 pieces,
• Carrots (large) - 1 piece,
• Onion - 1 head,
• Garlic - a pair of cloves,
• Ghee or vegetable oil - a couple of spoons,
• Bay leaf,
• Salt and spices to taste.

Cooking process:

We sort peas for soup, wash in several waters and soak in the evening with a pinch of soda. Before cooking, rinse again. Choose a good piece of beef, pulp or beef edge on the bone. We wash it, put it in a pan with prepared peas.

Fill everything with water (I immediately pour boiling water, so less foam), set the soup on a stove to cook. During cooking, you need to periodically open the lid and remove the foam.

Cook peas with meat until tender. While the cooking process is in progress, we proceed to the preparation of vegetable frying or simply to chop raw vegetables.

For baby and diet food, carrots and onions are best loaded into the soup without roasting. So, we clean carrots, onions and garlic cloves. Finely chop the onion and garlic, and three carrots on a large or medium grater, although you can cut the carrots into cubes if you wish. In a frying pan, heat the oil and put the prepared vegetables in a pan, pass until golden brown.

Finished meat is removed from the broth and cut into portioned pieces.

Immediately load back into the pan, where the peas are cooked, there we also send the frying of onions and carrots.

Peeled and chopped potatoes are sent to pea soup. We fill the first dish with salt, pepper, put the bay leaf and cook the soup until the potatoes are ready.

We pour hot fragrant pea soup on plates and invite everyone to dine! To taste serve herbs, spices, sour cream.

Smoked pea soup in a slow cooker

In order to cook pea soup with smoked meats in a slow cooker you will need

• Dry chopped peas - 2 multi-glasses,
• Water 2.5-3 liters,
• Smoked meats (bacon, ribs, brisket) 400 grams,
• Carrots - 2 pieces,
• Potatoes 4-5 tubers,
• Onions - 1 piece,
• Vegetable oil - a couple of spoons,
• Garlic 3-4 cloves,
• Bay leaf - 2 leaves,
• Salt to taste
• Ground pepper.

How to cook pea soup in a slow cooker

First of all, you need to rinse the peas and pour it with warm water with the addition of a pinch of baking soda, this will help the peas to digest faster and will not cause further bloating in your stomach. Bean for soup is better to soak in the evening.

Cooking vegetables. Peeled carrots, onions and garlic need to be cut into a small cube, you can also grate carrots on a coarse grater.

If we use not ribs, but bacon (or smoked bacon), then we cut it into small pieces and transfer it to the bowl of the multicooker. Select the “Baking” program and fry the bacon with the lid open for about 10 minutes. Then load the prepared carrots and onions.

Vegetable oil in this case we do not need. If we cook pea soup in a slow cooker with smoked pork ribs, then we cut them in portions, and we pass the vegetables with the addition of oil.

So, send the vegetables to the bowl of the multicooker, mix. Add chopped garlic there, fry for another 10 minutes.

We rinse the peeled potato tubers under water, cut into cubes, and together with the washed soaked peas we send it into the multicooker bowl.

To taste, add salt and any spices. Fill the water and immediately close the lid. We select the mode "Stew" or "Soup", and set the time to 1.5-2 hours. During this time, all the ingredients are boiled, and you get a fragrant soup, which we pour into the tureens and serve with garlic crackers.

Pea Chicken Soup

The second option for preparing pea soup is classic, it is cooked in an ordinary pan on the stove, but we will cook it with chicken. So let's say a budget option.

To make pea chicken soup you will need:

• Dry peas - 2 faceted glasses,
• Chicken for soup (long cooking) - half a carcass,
• Carrots 1 - 2 pieces,
• Onion - 2 heads,
• Potato - 5 tubers,
• Salt and spices to taste,
• Water - about 2.5-3 liters,
• Vegetable oil (for frying),
• Bay leaf - 2 pieces,
• Ground black pepper.

Recipe for Pea Chicken Soup

First, wash the peas in cold water. Then we pour water into the pan and transfer half the chicken carcass or its components there, and also send the washed peas to the water. We put on the fire and cook until the meat is ready, do not forget to salt the water. Also periodically remove the foam from the broth to make it more transparent. At this time, you need to do the cooking of frying, peeled vegetables, onions and carrots need to be chopped and fried in vegetable oil in a pan.

Peel the potatoes and cut it into a small cube.

When the chicken and peas are almost ready, it is time to send the potatoes and fry to the broth, mix everything and now cook the soup until the potatoes are ready.

Ready with chicken, pour hot on plates, sprinkle with fresh herbs. And it is advisable to serve crackers for this delicious soup.

Anyuta and her Recipe Notebook wish you bon appetit!

Pea soup is one of the main soups of Russian cuisine, as well as or. In earlier times it was mainly cooked lean. Now, every variety of meat products allows you to add everything you like. Rarely does anyone dislike this soup. Firstly, it is very tasty even lean, secondly, it is very satisfying, thirdly, it is low-calorie, of course, if you do not put fat pork or smoked sausage in it. Let's cook it according to several different recipes.

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

The most delicious pea soup is obtained with smoked meats, whether it's ribs or sausage. Here we will cook with them. And of course, lean soup. Now, without it, nowhere, and tasty, see for yourself.

Menu:

Ingredients:

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

Cooking:

1. Peas to sort, you can rinse and pour cold water overnight at room temperature.

2. In the morning, wash the peas and pour one and a half liters of cold water. We put the peas on the fire, bring to a boil. Do not salt yet.

3. Do not forget to remove the foam at the beginning of the boil. We remove the foam, close the lid and, at a slow boil, cook the peas until soft. Cooking time depends on the type of pea, but on average it is 1 hour.

4. Onions are cut into small cubes, carrots are cut into strips or rubbed on a grater. Finely chop the garlic, previously it can be crushed with the flat side of a knife. Smoked meats are cut into pieces convenient for you.

5. From smoked meats, cut a few pieces of fat and heat it in a pan. Try to cut off the fat in thin slices, so that later it doesn’t feel separately, but almost all of it is heated. Instead of fat, you can pour a little vegetable oil.

6. The fat is a little melted, we spread chopped smoked meats to it. The degree of frying is up to you. You can fry strongly, to a crunch, you can fry slightly, you can fry so that the fat is slightly melted, in general, see for yourself. In each version, it will be a new taste.

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

8. We send carrots to smoked meats and onions. We will fry until the carrots with 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. It will also have a different taste.

10. The lighter is ready, the peas are boiled. By the way, if your peas stubbornly do not want to boil, it happens, add a quarter teaspoon of soda when cooking it and everything will be all right. Put the frying in the soup.

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

12. Five minutes before the end of cooking, add a couple of bay leaves and give another 5 minutes to boil.

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

Enjoy your meal!

Ingredients:

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

Cooking:

1. Rinse and soak the peas. Water should be 5 centimeters higher than peas. We set overnight at room temperature. If there is no time, put on a couple of hours. If even less time, set for 15 minutes, and when cooking, add a quarter or half teaspoon of soda. Depending on the amount of water and peas.

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

3. Of course, you have already washed it before you soak it, but washing it a second time will not hurt. This will remove all remaining foreign particles. Let the peas drain. Look how beautiful, clean, large and soft peas have become.

4. We take a 5-liter pan, pour about 3.5-4 liters of water and pour peas into it. We close the lid and set it on fire so that it starts to cook. Bring to a boil and reduce the heat to below average, if only the peas were slowly boiling.

5. Cut the potatoes into small pieces and fill them with cold water so that they do not turn black and leave them aside.

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

7. We also cut the carrots in half, then into two parts, and cut them into rings such as onions. You can wipe the carrots on a grater or cut into rings. How do you like.

8. Pour a little vegetable oil into the pan, wait until it heats up and send only the onion there, as if kneading it in the hand, so that it splits. The onion should not be very gilded. It should become soft and all. But if you like fried onions, then health.

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

10. When the onions become soft, add the carrots. Mix everything. You can reduce the fire and stirring to fry for several minutes. Your carrots will remain a little firm, that's okay.

11. For the soup we cooked smoked ribs.

12. Where the rib passes, we cut it by its thickness, and between the ribs, where the meat is, cut a rather thin plate and cut it lengthwise. Again, you can cut it the way you like, but don't cut it very thickly.

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

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

15. When the peas are boiling, it is imperative to remove the foam. And indeed, throughout the preparation of the soup, the foam must be constantly removed, as it is formed, so that the soup is light.

16. When the peas are cooked, you can try, usually 25-40 minutes are enough, add the potatoes to it. Now you need to salt, we’ll throw a few peas of black pepper, a couple of leaves of laurel.

17. Now we will make croutons. Yesterday’s long loaf, we cut into non-thick slices, and then we cut them into squares. We put parchment paper on a baking sheet, pour out sliced \u200b\u200bpieces of bread and put in the oven to dry to a beautiful color.

18. Cut the greens.

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

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

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

Enjoy your meal!

Ingredients:

To the pot in 3.5l. you will need:

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

Cooking:

1. Rinse the peas several times with cold water. We put it in the pan. Pour water into the pan, not reaching the side a couple of centimeters. It is necessary to leave a place so that when the soup boils, it does not splash out. Be sure to stir the peas, it can stick to the bottom. Boil over medium heat without covering.

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

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

4. Greens cleaned from large stems and medium-sized chopped.

5. Foam has already begun to appear in our pan. It must be removed and also removed during cooking every time it appears. Remove foam before a strong boil begins. When the soup boils, reduce the heat to below average. If only the soup was boiling slowly.

6. We are waiting for the peas to be cooked. The exact time is difficult to say, because it depends on many factors, including the pea itself. Tentatively, after 30 minutes, start trying. Peas should become soft. So, the peas have started to boil, remove the foam, salt, cover with a lid, be sure to have a hole or do not cover tightly so that there is a steam outlet. Reduce the heat and leave to cook.

7. After 10-15 minutes we try the peas, if it is 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 pan, let it warm up and spread the onion. Fry the onion until golden brown.

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

10. We check the potatoes, it is almost ready. Spread our frying in the soup. Let’s boil for a couple more minutes and add spices.

11. Squeeze all the garlic into a separate cup, dry the basil leaves with your hands and grind it into powder so that it is as small as possible while on a separate saucer. If there are no leaves, put basil powder. But of course the leaves give a special aroma. All spices are sent to the soup. We pour the basil, put a leaf or two lavrushki, if you like spicy, directly crush the pepper in bunches, if dried or finely chopped if raw. Wash your hands immediately, otherwise you can accidentally wipe your eyes and then you will cry for a long time. Add savory or marjoram or thyme on the tip of the knife. Spread the garlic.

12. Reduce the heat, try the soup on salt, on pepper. The last thing we add is greens. We 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, decorate a little with greens and serve.

Lenten but delicious!

Enjoy your meal!

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

Ingredients:

Cooking:

1. Thoroughly rinse the green peas and fill them with cold water for two hours. It is most convenient to soak peas overnight. Put the finished peas in a pan and pour cold water. We send 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 you can use cubes as you like.

4. Meanwhile, the peas boiled. Remove the foam and cook for 30-50 minutes to make the peas boil.

5. While the peas are being cooked, prepare the frying. Pour the sunflower oil into the pan, heat it, put finely chopped onions and grated carrots. Mix and fry until soft vegetables, 5-7 minutes.

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

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

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

Smoked pea soup is ready.

Enjoy your meal!

1.   Video - Pea soup with meat

Pea soup is one of many favorite dishes. And it doesn’t matter at all according to what recipe it is cooked, with or without meat, with smoked meats or regular chicken. To get a rich and mouth-watering soup you need to know only a few secrets of its preparation.

The first concerns the main ingredient, that is, the pea itself. On sale you can find cereals in the form of whole peas, their halves or completely crushed. The cooking time depends on this choice, but it is enough to soak the peas for a couple of hours, or better at night, and this problem is solved. By the way, cooking time also depends on personal preferences. Some people like it when peas are floating in soup, others like when they are completely mashed.

The second secret concerns the richness of the broth itself. Many recipes offer to remove the foam that appears after boiling. Do not do this, it is better to gently drown it in the broth. After all, it is the foam that gives the dish the desired density.

And the last secret claims that salt and season pea soup should be at the very last moment - about 5-10 minutes before the end of cooking. The fact is that while peas, meat or smoked products are being boiled, the liquid boils away, and salt and other seasonings remain and acquire a greater concentration. And if you salt the soup at the very beginning, then in the end you can get just an inedible dish.

How to cook smoked pea soup - the most delicious recipe

A rich, filled with aromas of smoked pea soup, will be a worthy offer for a delicious dinner. To cook it, take:

• 300 g peeled peas;
• about 1 kg of smoked pork shank or any other smoked meats;
• 3 l of cold water;
• 2-3 large potatoes;
• onion;
• one carrot;
• salt;
• garlic clove;
• some fresh or dried greens

Cooking:

1. Rinse the peas and fill with water to cover the groats with one or two fingers, leave for a while.
2. Put the shank in a large pan and fill it with cold water. Bring to a boil and cook with slight boiling for about an hour.
3. Remove the shank, separate the meat fibers from the bones, cut them into smaller pieces, return the meat to the pan.
4. Drain the water from the slightly swollen peas and transfer it to a pot with boiling broth. Continue cooking for another 30-60 minutes, depending on the initial condition of the cereal and the desired result.
5. At this time, peel potatoes, onions and carrots. Cut potatoes into arbitrary cubes, vegetables into thin strips.
6. Put the prepared vegetables in a boiling soup, add salt and season it to taste, cook with a light boil for another 20-30 minutes.
7. A couple of minutes before the end, add finely chopped greens and a clove of garlic. Serve with crackers or toasts.

How to cook pea soup in a slow cooker - step by step recipe with photos

To get an hour and a half of free time and cook a delicious pea soup, use the following recipe for cooking it in a slow cooker. Take:

• 3-4 pieces of potatoes;
• about ½ tbsp. dry, better crushed peas;
• some oil for frying vegetables;
• 300-400 g of any smoked meats (meat, sausage);
• 1.5 l of cold water;
• one onion and carrot each;
• it tastes like salt, spices, herbs.

Cooking:

1. Chop any selected smoked meats into arbitrary slices.

2. Peel onions and carrots, chop with a thin straw.

3. Pour vegetable oil into the multicooker bowl, set the program to the “Frying” mode and fry the prepared foods for 15–20 minutes.

4. For soup cooked in a slow cooker, it is best to choose crushed peas. Its small pieces do not need preliminary soaking. Croup needs only to be washed well.

5. Peel the potatoes from the peel, wash and chop into cubes.

6. Turn off the multicooker, add pea grits, potatoes and water (1.5 l) to the bowl.

7. Put the program in the “Soup” or “Stew” mode.

8. After one and a half hours the dish will be ready. You just need to add a little greenback to it.

How to make pea soup with ribs

Smoked ribs themselves go well with beer, but you can make a great first course from them. For this you need:

• about 0.5 kg of smoked ribs;
• 300 g smoked brisket;
• a glass with a hill of peeled peas;
• 0.7 kg of potatoes;
• a pair of small onions;
• large carrots;
• it tastes like salt, pepper and other spices;
• 3-4 lavrushki;
• some oil for frying.

Cooking:

1. Pour the peas with water and set aside.
2. Place the ribs in a spacious pan, pour about 3 liters of water, boil, remove the foam and cook on minimum gas for about 40-60 minutes.
3. Remove the ribs, cool slightly and remove the meat from them. Cut into pieces and return to the pan. Drain excess water from peas and send it to the meat.
4. After 30–40 minutes, add potatoes and bay leaves, cut into slices or cubes.
5. At this time, chop the onions and carrots with any sticks, the brisket into cubes. Preheat the pan, quickly fry the brisket on it (without fat) and transfer it to a boiling soup.
6. Add a little oil to the fat remaining in the pan and let the vegetables turn golden until golden. Send them to the pot as well.
7. Continue cooking until potatoes are cooked. Once it is ready, turn off the stove and let the soup rest for 15–20 minutes. Do not forget to remove the bay leaf from the dish later.

How to make pea soup with meat

Noble pea soup is obtained with ordinary meat. And although it does not have a piquant aroma, it breaks all records in its nutritional and energy value. Prepare a set of products:

• 500-700 g of meat with a small bone;
• 200 g peas;
• 3-4 liters of water;
• 4–5 pcs. medium-sized potatoes;
• 1 PC. carrots;
• a couple of small onions;
• 2-3 tbsp vegetable oil;
• it tastes like salt, pepper.

Cooking:

1. Pour water into a saucepan, bring it to a boil.
2. Wash the meat with the bone and put in boiling liquid, as soon as it boils again, collect the foam that has formed on the surface. Tighten the fire and cook for about half an hour.
3. Allocate the same time for a short soaking of peas. After 20-25 minutes, drain the water, rinse the peas thoroughly and send to the meat.
4. After another 20-30 minutes, peel the potatoes, cut the tubers into cubes and put in a pan.
5. While the soup is boiling, prepare the frying. Peel the carrots and onions, chop and grate. Heat the oil in a frying pan and fry vegetables in it for 7-10 minutes.
6. Add spices and salt to taste, let the dish boil for another 10-15 minutes.
7. Turn off the heat and let the soup brew for 5–10 minutes, then call everyone to the table.

How to make pea and chicken soup

If you don’t have smoked meat on hand, it doesn’t matter. You can cook no less delicious pea soup with ordinary chicken. It is only important to know a few secrets. Take:

• 1.5 tbsp. chopped peas;
• about 300 g of chicken can be with bones;
• 3-4 medium sized potatoes;
• a little carrot and onion;
• 0.5 tsp turmeric
• salt, black pepper, bay leaf and other seasonings to taste.

Cooking:

1. Rinse the peas with running water and soak for an hour and a half.
2. Chicken meat is cooked very quickly, so you can cook it with peas. To do this, dip a portion of chicken and slightly swollen peas in a saucepan (do not forget to drain the water from it). Once the broth boils, tighten the gas and leave to cook for an hour.
3. Peel the potato from the peel, cut as you like: slices or cubes. Chop the peeled onions in half rings, grate the carrots.
4. On a small amount of vegetable oil, fry the onion and carrots until a golden hue. Send after the potatoes to the seething soup.
5. Add spices, salt, turmeric, lavrushka and cook until potatoes and peas are cooked. Serve better with fresh herbs and croutons.

How to make pea soup with pork

When it's cold outside it is so nice to warm yourself with a plate of rich pea soup and pork ribs will help in this. Take:

• about 0.5 kg of pork ribs;
• 1 tbsp. dried peas;
• 3 large potato tubers;
• a couple of small carrots;
• big splinter;
• it tastes like salt;
• for frying vegetables about 1 tablespoon vegetable oil.

Cooking:

1. Rinse the peas in running water and fill to cover the groats. Leave for an hour or two to swell.
2. Rinse pork ribs, cut into separate bones. Fold in a pan, pour in a couple of liters of cold water. Put on a strong fire, and after boiling, screw it to a minimum. Cook with light drilling for about an hour and a half.
3. Pour the water that has not been soaked from the soaked peas and transfer it to the boiling ribs. Cook another 30 minutes.
4. Grate the peeled carrots on a coarse grater, cut the onion into thin strips. Fry in hot oil until golden.
5. Potatoes, previously peeled and washed, cut into cubes and put together with the frying with the soup.
6. Catch the ribs from it, separate the meat fibers and return them to the pan. Salt the soup to taste and add seasonings if desired.
7. After another 10-15 minutes, turn off the heat.

Lean Pea Soup - Meatless Recipe

During fasting, on a diet and in other circumstances, you can cook pea soup without any meat at all. And to make it the same delicious and rich, use the following recipe. Take:

• 0.3 kg of round peas;
• one small carrot;
• 4–5 potatoes;
• a pair of medium onions;
• two garlic cloves;
• ½ tbsp flour;
• salt;
• a few peas of allspice;
• a couple of bay leaves.

Cooking:

1. Pour the peas with water and leave for 10-12 hours. After that, wash it well, transfer it to the pan and fill it with water (3 l). Add pepper, peas, bay leaf.
2. Bring to a boil, reduce gas and cook for 20-30 minutes.
3. Cut the potato tubers into suitable slices and drop them into the pan.
4. At this time, bake the pan, pour flour on it and lightly fry, constantly stirring. Once it has a golden hue, gradually add the broth and stir constantly to break the lumps. Transfer the resulting mass, reminiscent of thick sour cream, to the soup with a spoon, move it.
5. Cut the carrots and onions, as you wish, and sauté in vegetable oil, then transfer to the soup, salt, and chop the chopped garlic.
6. Cook it for another 15–20 minutes. Serve with greens, sour cream and toast.

Briquette pea soup - we cook correctly

If there is absolutely no time, then pea soup can be cooked from a briquette. The main thing is to do it right. For this you need:

• 1 briquette of soup;
• 4–5 medium potatoes;
• carrot and splinter;
• a couple of parsley;
• quite a bit of salt;
• 100 g of any smoked sausage.

Cooking:

1. Pour the amount of water indicated on the package into the pan. Turn on the gas and boil it.
2. Peel the potato tubers, chop them randomly and send them to the pot.
3. Grind onions and carrots, fry in vegetable oil. Cut the sausage into strips and throw to the vegetables in a pan, then darken for several minutes on low gas.
4. Mash the briquette practically into crumbs, pour it into the pan, stirring well. Add the same sausage toast.
5. Let it boil for 10-15 minutes. Now try the taste, if necessary, slightly salt. All store briquettes must have salt in their composition, therefore it is very important not to salt the dish.
6. In another 5-10 minutes the soup is ready.

Puree Pea Soup Recipe

And finally, the original recipe for pea soup-puree, which delights with its creamy taste and delicate texture. Take:

• 1 tbsp. dried peas;
• 3-4 potatoes;
• one onion and one carrot;
• one clove of garlic;
• 200 ml cream (15%);
• a small piece (25-50 g) of butter;
• salt;
• a pinch of red paprika and black pepper.

Cooking:

1. Soak the peas overnight.
2. Transfer it to the pan, add 2 liters of water, after boiling, reduce the heat and cook for about half an hour.
3. Peel, wash, and chop any vegetables, including potatoes and garlic. Add to soup and cook until cooked.
4. Remove from heat, add warm cream and butter. Beat with a blender or mixer.
5. Put on medium heat, bring to a boil and remove immediately. Add a serving of dry or fresh herbs and serve.