How to make delicious pea soup in no time

For its indescribably appetizing smell, rich taste and satiety, almost everyone loves pea soup; the traditional recipe is prepared using smoked ribs. In this case, the broth comes out rich and moderately fatty. Pea-based soup will quickly restore strength and warm you up after a long walk. If you look at the peas themselves, they contain a maximum of nutrients within themselves. It is rich in vitamins B, PP, contains citric acid, pyridoxine and selenium.

Pea soup has the highest calorie content. Therefore, if you adhere to serious diets and count calories, then it is better to avoid such a dish. If you prepare the soup without meat, you will get a completely satisfying lean version. Peas are rich in vegetable protein. Therefore, even if there is no meat in the composition, the first dish will quickly fill you up and kill the feeling of hunger.

Pea soup: traditional recipe for smoked ribs

To make soup, use whole or split peas. In any case, it should be soaked in cool water for several hours. The water should be changed a couple of times. Thanks to soaking, the beans cook faster. If you add a little vegetable or butter to the broth during the cooking process, the peas will cook faster.

To add an indescribable smell, fried smoked ribs are added to the broth. It is better to serve the first dish with crackers. Traditional soup is cooked with the addition of coarsely chopped vegetables. If the broth comes out watery, you can thicken the soup by sautéing butter and flour. Spices will improve the taste, and herbs will make the dish more striking. Greens, like spices, can be used in any way.

Ingredients:

Dry split peas – 250 g;
Smoked ribs – 300 g;
Smoked pork loin – 200 g;
Onion – 1 head;
Carrots – 1 head;
Potatoes – 3 or 4 pieces depending on size;
Vegetable oil – ½ tablespoon;
Dark peppercorns – 4 pieces;
Bay leaf – 1 piece;
Garlic – 1 clove;
Salt, ground pepper and other spices - to taste.

Pea soup: traditional recipe for smoked ribs

Manufacturing method:

Pour dry peas with cool water and leave for 6-8 hours. We change the water every hour. Before cooking, rinse the peas with cool water;
Place the peas, peeled onion, garlic and peppercorns into the pan. Cook for about 2 hours over low heat. We constantly skim off the foam. If you cook over high heat, the legumes will quickly boil and turn into porridge;
Peel the potatoes and carrots and cut them into cubes. We send them to cook in the prepared broth. But before this, you should remove the onion and garlic. We won't need them anymore;
Throw the ribs into the broth. It's better to cut them;
Cut the loin into medium cubes and fry in vegetable oil;
5 minutes before the potatoes are ready, add the fried loin. Bring the broth to a boil and turn off the heat;
Add spices to taste. Let the soup brew for about 15 minutes;
Pour the first dish into plates and serve.

How to make pea soup without meat?

Legumes are very filling. Therefore, it is recommended to include them in the diet during fasting. Vegetable eaters use peas as a meat substitute. The first dish without the meat component will turn out just as rich and tasty, especially if the dish is enriched with various spices. To make the lean soup the most tender and pleasant to taste, you can prepare it in the form of a puree soup.

If desired, you can add fried mushrooms to the dish, which are added in whole pieces after pureeing the mass. It's easy to prepare the first dish. And the result will certainly amuse you. After all, tasty and satisfying food increases your mood and is a natural antidepressant. We use a 200 ml glass as a measuring cup.

Ingredients:

Yellowish split peas – 1 cup;
Canned peas – 1 jar;
Onions – 1 piece;
Carrot – 1 piece;
Ground dried ginger – 1 teaspoon;
Soda – 1 teaspoon;
Salt, dark ground pepper - to taste;
Vegetable oil – 1 tablespoon;
Hard cheese – 200 gr.

How to make pea soup without meat?

Manufacturing method:

Prepare the peas as in the previous recipe, fill them with cool water and cook for about 50-70 minutes until softened. Add soda to the pan so that the beans cook faster;
Cut carrots and onions into large slices. Fry vegetables in hot vegetable oil;
Then we put the vegetables in boiling water with the peas;
Then add the canned peas, bring the broth to a boil and turn off the heat;
We filter the mass. Pour the broth into one bowl, the grounds into another. Add ginger to the mixture and puree the mixture with a blender;
Then add the broth to the broth and dilute the puree to a suitable state. Salt and pepper;
Then return the finished soup to the heat, bring to a boil and turn off;
Pour the finished soup into bowls, sprinkle with grated cheese and serve with croutons.

If you are fasting, then you should avoid including cheese in the composition. Instead of cheese, fried mushrooms are added to fasting.

Savory creamy pea soup

If you are thinking about how to cook pea soup quickly and deliciously, then this recipe is just right for you. Processed cheese and heavy cream are added to the composition. These components make the taste of the finished dish indescribably tender and rich. The only important thing is not to cook too much of this soup. It's better to eat it in one day.

To make the peas cook faster, you can grind them in a blender. This soup contains not only chopped dried peas, but also a frozen product. Curry and a little dried dill will make the soup taste more intense.

Ingredients:

Dried peas – ½ cup;
Frozen peas – ½ cup;
Onions – 1 piece;
Carrots – 1 piece;
Potatoes – 3 pieces;
Garlic – 1 clove;
Cream 20% -200 ml;
Processed cheese – 1 piece of the Friendship or Orbit type;
Soy sauce – 2 tablespoons;
Salt, pepper and favorite spices - to taste;
Vegetable oil - for frying;
It doesn’t matter what kind of greens it is – to taste.

Savory creamy pea soup

Manufacturing method:

Grind dry peas with a blender. We don't crumble very much. Otherwise, the soup will turn into puree;
Fill it with 2 liters of cool water and put it on the stove to cook. We determine the degree of readiness by taste. The finer the peas are chopped, the faster the soup will cook;
When the peas are actually cooked, add the diced potatoes;
Grate the carrots and fry them together with the onions in sunflower oil. Then add crushed garlic, which will add an unsurpassed aroma to the dish;
In a separate saucepan, boil frozen peas until soft;
Grate the processed cheese, chop the greens;
When the potatoes are cooked, add fried potatoes, soy sauce, and spices to the soup. Mix the mixture thoroughly, bring to a boil and turn off the heat;
Let the soup cool slightly. Then add heated cream and processed cheese to it. Punch through the mixture with a blender and bring to a boil again. After that, turn off the fire;
Season the soup with herbs, add green peas to it, stir;
Pour into plates and serve!

You should not use whole peas to make soup. It cooks extremely poorly. Therefore, you should take halves. Some cooks advise steaming beans with boiling water for 30-40 minutes before cooking. It is important to stir the soup constantly so that it does not “escape” from the saucepan and burn.

Pea soups are prepared differently in different countries around the world. From a large number of recipes you will always be able to choose the option that suits you.

Cooking pea soup, three recipes: with pork, beef and meatballs

As the name suggests, the main component of our soup will be peas. Do you understand that it began to be grown 500 years before our era throughout Greece? And over time, the culture passed to us and in Old Rus' they often cooked pea soup, which gradually transformed into a modern analogue - pea soup, which we will now prepare.

But first, there will be little theory about how long to cook peas and what their quantity should be. Therefore, just like cooking, it is a kind of chemistry, and for the result to be tasty, you need the right formula, i.e. recipe.

How to cook pea soup so that the peas are softened

When you start making it, you will most likely have a good idea of what kind of soup you want to get - with thick rich grounds - or clear with whole peas. As you know, there are several options for peas for soup - whole, split and fresh (fresh frozen or canned). Let's see what happens if we take one of them.

The introduction of the freshest option will give you just a vegetable soup, without the usual pea smell and completely different from the one we will now prepare.

Whole peas need to be cooked longer, but at the same time they are difficult to boil, small remains of the shell remain on the bottom, and their taste is somewhat different. If you want to try this option, boil it separately in advance and then grind the finished mixture in a blender.

The perfect option is split peas; they cook the fastest. In order to cook it faster, you can soak it in advance for an average of 8-12 hours. The ideal option is warm water 12-17 degrees, and a waiting time of 8-10 hours. As for the quantity, I usually take 200 grams of dry peas for a 3.5-liter pan.

You can prepare it without soaking, we will talk about this further in the first recipe.

Pea soup: traditional recipe with photos step by step

Ingredients for a 3 liter pan:

pork (bones, brisket) – 500g;
dry peas – 200g;
potatoes – 3-4 pcs.;
carrots – 1 piece;
onion – 1 piece;
smoked sausage - 2-3 plastic;
tomato paste – 1 tsp;
vegetable oil – 1 tbsp;
bay leaf – 1 piece;
salt – 1 tsp;
dark ground pepper – 0.5 tsp.

How to cook pea soup with meat

Wash the meat on the bones, put it in a saucepan, pour water.
We sort through the peas, remove garbage and bad peas.
Bring to a boil, slightly covering the lid.
Foam appears on the surface.
We remove it with a slotted spoon, doing this very painstakingly, the transparency of the soup depends on it.
Add the peas and cook over low heat until they become soft. But it won't boil yet. Depending on the properties of the peas themselves, we will need from 25 minutes to 1 hour.
Cut the potatoes into strips or as you are used to. Add to soup.
Grind the carrots - three on a large grater.
Cut the onion into cubes.
We cut the sausage very, very finely. For our purposes, it is better to take a variety with finely chopped lard. Smoked bacon also works great.
Pour oil into a frying pan, heat and fry the onions and carrots together with the sausage.
Add the tomato and simmer everything together for 5 minutes.
Season with fried vegetables. Salt and pepper.
Cook until the potatoes are soft. During this period of time, the peas will be almost completely boiled. And, by the way, if you cook more than once, then the next day, when you take the pan out of the refrigerator, you will actually see pea porridge in it, and not soup. Don't be alarmed. This is fine. This is how perfectly boiled peas behave when cooled. After heating over a slow fire, you will again get the first dish - thick and rich, but still the first dish, and not porridge.
The meat can be removed in advance, cool slightly and removed from the bone. And at the end of production, return it to the pan.

Pea soup with beef

Ingredients:

beef on the bone - 300 g;
potatoes - 5-6 pcs.;
carrots - 1 pc.;
onion - 1 pc.;
split peas - 0.3 tbsp.;
table salt - 1 tbsp. l. or to taste;
all-purpose seasoning - 1 tsp;
bay leaf - 1-2 pcs.;
greens - to taste;
water - 2.6 l.

Manufacturing

First you need to select a suitable piece of meat and wash it under running water. The function should be done until the liquid finishes turning reddish. Pour the required amount of clean water into the pan and put the meat in it. Place on medium heat, and after boiling, skim off the resulting foam.
We carefully wash the peas and remove everything unnecessary from them. Place the liquid in a saucepan that is boiling. Cook for about an hour over medium heat, covered.
After an hour, remove the meat from the broth and cut it into small pieces, having previously removed the bone from it. Place the meat pieces back into the broth.
Carefully wash medium-sized carrots and grate them on a small grater. Add to soup.
Peel the onions and then finely chop them. Place in a saucepan with the rest of the ingredients.
Now it's the turn of the potatoes. Clean and later cut into slices or cubes. Lower the boiling liquid.
After 15-20 minutes after the potatoes, add the required amount of salt, a little seasoning to improve the color and taste, and also bay leaf.
Lastly, add a little fragrant parsley or dill. Cook for another 10 minutes and then remove from the stove.

Pea soup with meatballs

Ingredients for 6 servings:

minced meat – 300g;
peas – 150g;
potatoes – 2-3 pcs;
carrots – 1 piece;
onion – 1 piece;
oil – 1-2 tbsp;
salt - to taste;
pepper - to taste;
spices for meat - 0.5 tsp.

How to make delicious pea soup with meatballs

Soak the peas in advance - in the evening, the day before. And in the afternoon we begin production. Pour water into the pan and bring to a boil.
Pour the previously soaked peas into the pan. Cook over medium heat for 15 minutes or until the peas are soft.
Heat a frying pan, add oil. Fry carrots and onions until golden brown.
Peel the potatoes and cut them into pieces.
Place the potatoes in the pan. Cook for 5 minutes.
Add fried onions and carrots. Salt.
Prepare the meatballs: add salt, pepper and meat spices to the minced meat. Mix and beat slightly. Form meatballs with wet hands.
Place them in the soup so that they do not touch in the pan and stir. Cook for another 15 minutes.
For flavor, you can add pepper, bay leaf or herbs.

It’s great served with toasted croutons or crackers; some people like them on white bread, others on dark bread.

There are a lot of options for making pea soup; now I have listed only a few. Previously, I have already given a recipe with smoked ribs and hunting sausages, and they can also cook it with fish and even without meat.

Save recipe in “Cookbook” 5

Pea soups

Pea soups differ, above all, in their high nutritional value and special taste, characteristic only of these soups. You can cook soup with whole or crushed peas, but at the same time, whole peas should be soaked for several hours before cooking, and sometimes overnight (that is, at night) , and crushed peas will boil well without preparatory soaking. Such soups with smoked broth, for example, with smoked pork knuckle, are especially tasty.

Pea soup with sorrel

Any peas are suitable for soup - fresh, dried or canned. This recipe uses dry split peas, which cook quite quickly, but still soak them for a few hours before adding them to the soup. Lovers experiment.

Pea soup with chanterelles

The quiet hunting season is open, which means mushroom recipes are appearing more and more often on the menu. Now we have cooked a fragrant chanterelle soup with peas. There are minimal ingredients, and it doesn’t take long to cook, but the soup turned out excellent. As usual, I advise you to soak it.

Pea soup with tongues

If earlier, when boiling tongues for salad or appetizers, I simply poured out the broth, now I decided to cook soup with it. And I was right. What came out was an extremely tasty pea soup with pieces of boiled tongue. The broth is rich, rich, one might even say.

Pea soup with chicken necks

An economical version of pea soup, the broth for which is cooked using chicken necks. Chicken necks cook quickly, but the longer they are in the broth, the richer and tastier the soup turns out. Before adding peas to the broth, wash them and pour cold.

Pea soup with crispy bacon

Dedicated to pea soup lovers. If you have already tried “all” options, then know that there are just as many more. Have you tried making split pea soup with smoked bacon, where the bacon is fried until crispy and sprinkled over the finished soup as if it were dry.

Pea soup with minced meat

The recipe for this pea soup can be classified as “if we clean the refrigerator” group. I don’t understand how it is with you, but I often have such quantities of food left over that I can’t prepare anything for travel to keep everyone full (although I go to stores with

Lenten pea soup in a slow cooker

There are soups that turn out extremely tasty even without meat. This pea soup is one of those. To prevent the soup from being bland, use various herbs and spices. The best accompaniments for peas are curry, suneli hops, red pepper and dill. They are added to ka.

Vegetable soup with celery and green peas

If you don’t want to mess with dry peas, which need to be soaked beforehand, then replace them in soups with frozen green peas. The recipe for this vegetable soup with celery allows you to take into account the tastes of all household members and choose a suitable set of products.

Pea soup with smoked meats

As nutritionists recommend, for the longest saturation you need to eat puree soups. In addition, such soups are easier to digest by the body. Among the legumes, peas are especially popular. It’s not cheap, and almost everyone has it in their kitchen. Pea soup-puree, .

Pea soup in brine

The recipe for homemade meat soup with peas will appeal to the whole family, thanks to the addition of pickle brine. Tomato or cucumber marinade is ideal. The smell of herbs and spices present in any marinade will provide the broth with a unique flavor.

Pea soup with smoked meats and baked pumpkin

For making pea soup with smoked meats, smoked ribs are normally suitable - pork or beef, or the fattest brisket. Choose the type of pumpkin for the recipe according to your own taste, but it is better that it is not extremely sweet. For soup, pumpkin, .

Meat soup with legumes

We offer a recipe for regular meat soup with legumes for lunch. Peas, beans and lentils are taken in random quantities. The main thing is that everything is cooked at once. By the way, if you don’t like pork, replace it with chicken or turkey.

Pea soup with smoked meats

There are many recipes for pea soup with smoked meats. What is common to all is that the peas are previously soaked overnight (that is, in the dark) . The next day, it is thoroughly washed, water is added and it is left to cook. To make the peas cook faster, anyone can use their own tried-and-tested one.

Pea soup with smoked ribs and cheese croutons

This pea soup with smoked ribs is served with cheese croutons, which are extremely easy to prepare. The whole recipe boils down to frying slices of bread in vegetable oil and sprinkling it with grated cheese. The soup itself is cooked with crushed yellowish peas, which...

Green pea soup with chicken

Any part of a chicken carcass is suitable for green pea puree soup with chicken. In this recipe, the broth was cooked using the legs and wings. Do not forget that a clear broth will be obtained if the heat under the pan is low. Greenish peas are also suitable.

Pumpkin soup with peas

Pumpkin soup with peas - extremely ordinary, yet warming. The vegetables in the finished soup can be slightly mashed with a masher, but it is almost puree anyway. Roast pumpkin soup is poured into bowls and separately prepared sauce with ginger is added. Received.

Chickpea soup with roasted vegetables

Chickpea soup with baked vegetables can be prepared in water, in which case it is suitable for vegetarians and fasting people, or in meat broth (preferably beef). For soup, chickpeas need to be soaked overnight (that is, in the dark) in advance, adding a little soda to the water, or cook the soup from ready-made soup.

Swedish pea soup

Pea soup is distributed throughout northern and central Europe, Russia, the USA (the United States of America is a country in North America) , Iran and India. Swedish chronicles mention this soup as early as the 1200s. Pea soup with pork is a staple dish in the army and schools. He constantly served.

Pea soup with beef broth and celery

Pea soup with beef broth can be supplemented with celery root. In my opinion, this is an extremely successful flavor combination that does not require any additional spices. Add enough salt and ground black pepper to the soup.

1 tablespoon olive oil, 200 g sausages, cut into slices, 1 large onion, finely chopped, 2 cloves garlic, crushed, 4 green onions, cut into rings, 1/4 small salad fork, coarsely chopped 2 teaspoons chopped fresh mint, 1/2 teaspoon ground ginger, 700 ml water, 100 g dry split peas, 200 g frozen peas, 3/4 teaspoon salt, ground dark pepper, 50 g grated Parmesan cheese, sprigs of fresh mint for decoration

10 Best Pea Soup Recipes

Peas - 1.5 cups
Pork ribs - 800 g grams
Potatoes - 5 pieces
Carrots - 1 piece
Onions - 1 piece
Vegetable oil - 2 tbsp.
Italian herbs - 3 pinches
Salt - to taste
Water - 3 liters

Pork lovers will definitely love this variety of pea soup. We recommend using meat on the bone - it will taste better, especially if it is smoked ribs. In this recipe we will also recommend spices, changing which you can experiment with the flavor colors of your favorite soup

Recipe with photo

Legumes are rich in proteins, which are well absorbed with moderate consumption and proper preparation of the product, and carbohydrates, which are so necessary for us. They also contain valuable plant fiber, support healthy intestinal microflora and are able to prevent inflammation. The South American writer Theodore Dreiser called beans the best food for the brain (the central part of the nervous system of animals and humans) .

Boiled peas practically do not lose their valuable parameters, and they are completely sufficient for them. Peas contain carotene, vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) of group B and PP, ascorbic acid, calcium, potassium, iron and phosphorus salts, essential amino acids.