Homemade pea soup with mushrooms

Peas are an annual plant that belongs to the legume family. The vegetable has been grown since ancient times and is used in dried and dry form. Peas are a plant product that is rich in proteins, one of the richer. It also contains other substances and vitamins that are most beneficial for the body (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) . If for some reason a person cannot eat meat dishes, or he has a low financial position, and you also do not receive enough meat protein, then it is necessary to intensively include specifically pea dishes in the diet.

With all this, keep in mind that fresh peas contain 5 grams of protein per 100 g of product, but dried peas contain even more from 20 to 35 g of protein, which means dishes made from this vegetable are very healthy. Well, this product is absolutely inexpensive. Peas are used in the treatment (the process of relieving, relieving or eliminating symptoms and diseases) of tuberculosis, for vascular diseases, gives a mild diuretic effect, helps with kidney diseases, and lowers blood pressure.

The rich mineral composition will help promote youth and beauty because they affect the growth of nails and hair. Pea soup can be prepared with meat and smoked meats, but this time we will cook it with dried mushrooms. The drawback when making soup is the smell that appears during the preparation of the dish; to do this, ventilate the kitchen area more often.

Soak the peas in water in advance, it doesn’t matter whether they are crushed or whole. Soak the peas overnight (that is, in the dark) .

After soaking, place the peas in a saucepan and cook over low heat until they become soft. Soak the mushrooms in advance.

As the peas begin to become soft, add them to the potatoes in the future soup. Grate one carrot on a small grater and add to the soup.

During cooking, it is important not to add salt to the soup. Wait until the peas are boiled, otherwise the legumes will remain hard in the salt water. Also, when preparing the first pea dish, you should not add cool water to the pan; you can only pour boiling water. Prepare the fry separately. Separately simmer the grated carrots, finely chopped onions and cloves of garlic.

Add celery roots to pea soup. If you couldn’t grow it yourself, buy it at the store. By the way, some craftsmen themselves dry these greens for seasoning. After the dressing is ready, add it to our excellent pea soup. Leave to simmer for 30 minutes.

We also add greens if desired. Spices will give the pea soup a special smell; you can use your own, such as cilantro or cumin, or a special set of spices purchased in the store. At the end of cooking, add a spoonful of butter to the soup, then the soup will be especially tender.

The longer the soup cooks, the softer the vegetables become. You can even mash the products, then the first one will be in the form of puree. Serve to the table, garnishing a plate of pea soup with fresh herbs. Soft wheat bread will be a beautiful addition to lunch.

Pea soup with mushrooms

Cooking: 1 hour 30 minutes

Pea soup with mushrooms is a delicious version of pea soup, which contains not only meat products, but also dried wild mushrooms (white mushrooms, boletus, boletus), which make the dish much tastier. If you love the traditional version of pea soup, then this recipe will certainly suit your taste.

Useful tips

From meat products you can take not only rib plates, but also any soup set made from beef or pork. It is better to sauté carrots and onions. This will make the soup look more appetizing.

When serving, season the soup with chopped herbs and sour cream.

Try also

Soups are one of the favorite dishes of our cuisine. Maybe you'll like pea soup with pork too.

Ingredients for pea soup with mushrooms

Dried forest mushrooms – 20 g
Pork ribs – 350 g
Water – 2.5 l
Dry split peas – 200 g
Carrots – 50 g
Onions – 1 pc.
Potatoes – 2 pcs.
Refined sunflower oil – 3 tbsp. l.
Dry vegetable seasoning – 1 tbsp. l.
Dill greens – 0.5 bunches
Salt – 1 tsp.

How to cook pea soup with mushrooms

Wash the peas well and soak in cool water for 2 hours.

Wash the mushrooms, soak them in 1 glass of cool water and leave until softened, then boil in the same water until soft and finely chop as necessary.

Wash the pork ribs and cut them into individual bones, then place them in a frying pan with heated oil and fry on all sides until browned.

Bring the water to a boil and place the fried bones in it.

Cook until the meat is soft, and then remove the bones and remove the meat from them.

Place the peas in the hot broth and boil until half cooked.

Peel and chop the onion. Peel the carrots and grate on a large grater.

Place the vegetables in a frying pan with heated oil and sauté until soft.

Peel the potatoes, wash and cut into small cubes.

Place potatoes and mushrooms along with the broth into the pan with peas.

Cook until the potatoes are soft, and then add pieces of boiled meat, dry seasoning, sautéed vegetables and salt to taste.

Cook the soup for another 10 minutes.

When serving, sprinkle the soup with chopped dill and, if desired, season the soup with sour cream.

We prepare unusual dishes: pea and mushroom soup

Lenten pea soup with dried mushrooms

50 g dried mushrooms,

1 tbsp. dry split peas,

1 parsley root,

sunflower oil (unflavored),

seasonings, salt - to taste.

How to cook:

Thoroughly wash and soak the peas the night before.

Dried mushrooms also need to be soaked, but this must be done 2 hours before starting the dish. They must be washed beforehand. Strain the mushrooms through a colander into a 3-liter saucepan.

Bring the water size to 2.5 liters by adding unstained water. Place soaked peas and finely chopped mushrooms in it.

Let the soup simmer over low heat.

While the peas and mushrooms are cooking, wash and peel the vegetables, cut them into cubes or small cubes, and fry in vegetable oil. Add the vegetables to the soup when the peas are almost done. Boil the soup until the peas are soft. 5 minutes before readiness, add salt and spices.

Pea soup with frozen forest mushrooms

1 package of mushrooms,

1 tbsp. spoon of peas,

salt, spices - to taste.

How to cook:

Wash and soak dry split peas for 3 hours. Drain the water, add 2 liters of fresh water and add the mushrooms (without defrosting), and cook until the peas are fully cooked.

At this time, finely chop the onion and fry it in butter. When the peas and mushrooms are cooked, strain the soup through a sieve or puree it using a blender. Boil again, season with onions, spices, salt and serve.

Pea soup with fresh champignons and smoked ribs

The most satisfying is pea soup with the freshest champignons, potatoes and smoked ribs.

100 g new champignons,

1 tbsp. dry peas,

50 g celery root,

500 g smoked ribs,

salt, spices (pepper, bay leaf) - to taste.

How to cook:

Prepare the onion: peel it, cut it into 2 halves and place (cut side down) in a hot, dry frying pan until lightly browned.

Boil water in a three-liter saucepan, add onion halves, smoked ribs, cut into pieces, and leave to cook for half an hour.

Then remove the onion from the broth, put well-washed peas in the pan, bring the broth to a boil, reduce the heat and cook until the peas are soft (about an hour).

While the peas are cooking, wash and peel the root vegetables, cut them into narrow strips. Wash and dry the mushrooms, cut into thin slices. Pour vegetable oil into a frying pan, fry the vegetables separately, first, and then the mushrooms.

Add sliced potatoes to the soup, let the soup simmer for 10 minutes, add carrots, fried mushrooms and celery.

At the end of cooking, salt the soup and add spices.

Pea soup with mushrooms will taste better if you let it steep for half an hour.

Options for making pea soup with mushrooms

Any housewife dreams of cooking such a soup so that it becomes unusual and delicious. And for this purpose it is better to use the most common and affordable products, rather than expensive overseas ones. Such a tasty stew can be prepared by using peas and mushrooms. At the same time, pea soup with mushrooms can be created using a variety of methods, using different types of mushrooms and peas. This combination of seemingly disparate products will produce the most unique taste. It is especially useful to prepare such a soup during a boring fast: the food will be satisfying and rich in proteins.

Mushrooms and peas for soup

You can prepare such a dish with any kind of mushrooms: oyster mushrooms, champignons, chanterelles and others. Not much more, you can take mushrooms either fresh or frozen, or dry. And some housewives use pickled, canned or salted for this purpose. By the way, this soup can be prepared with water, mushroom broth left over from soaking dried mushrooms, or with water. Whoever likes it. Almost everyone uses collected and prepared forest products for such dishes with their own hands.

Well, peas can also be used of any variety. No less tasty will be the stew prepared with canned peas from a briquette sold in stores or with pea puree. Grated processed cheese can also add originality to the taste.

Champignon soup option

The freshest champignons can always be purchased at almost any market or in stores. For this reason, such a brew is not difficult to prepare.

Pea soup with champignons is prepared, for example, from dry peas (take a little more than a glass), champignons (if they are large, 3 of them are enough). They also take for this:

celery roots (about 50 g);
one medium carrot;
medium-sized onion;
few potatoes;
half a kilo of ribs, smoked or raw (you can use other meat for this purpose);
spices to taste.

Production begins with cooking broth from ribs or other meat. The onion for such a brew is prepared in a very special way. The peeled vegetable, cut in half, is placed cut side down on a heated frying pan. The pan must be dry for all this. Lightly brown the onion. In a 3-liter saucepan, bring water to a boil, add the browned onion and ribs. The meat is cooked for half an hour. If the meat is taken raw, it is boiled until tender. Then remove the onion from the broth, add well-washed peas (you can soak them) into the brew, bring to a boil, reduce the heat and cook until tender. This pea soup recipe is not a dietary one. The recipe is not suitable for those observing fasting.

While the peas are cooking, prepare the vegetables and mushrooms. They are cleaned and cut into strips. Mushrooms are cut into thin slices. Pour a little vegetable oil into a frying pan, heat it up and fry the carrots and celery. Later they are taken out and the mushroom slices are fried. The potatoes are cut in the usual way, added to the boiling peas and boiled for about 10 minutes. Later, fried mushrooms and vegetables are added to the brew. Bring the soup to readiness, add salt and seasonings to taste. Pea mushroom soup will become even more aromatic and tasty if you let it brew for about a quarter of an hour.

Dry peas can be replaced with greenish canned ones. In this recipe, it is added only after the potatoes are cooked. All other developments in this recipe can be followed.

Multicooker option

You can also prepare a similar pea soup with mushrooms in a slow cooker. To those products that are used when cooking stew in ordinary dishes, add a little marjoram with thyme and bay leaf. You don't have to use celery here.

This is the recipe for making it. In this case, take not 1 heaped glass of peas, but two measuring cups from the multicooker. It is washed and soaked in water for several hours (the time depends on the peas).

Onions are also prepared differently. It is finely chopped and, together with carrots, fried in a small amount of sunflower oil. You can add a little water to the vegetables so that they are slightly fried.

Drain the peas, place them in a multicooker pan, add water, add the ribs, and add salt to taste. Cook for about 2 hours. Fried champignons and potatoes are placed in the brew an hour before they are ready. At the end of production, spices with bay leaf are added.

Pea soup with any mushrooms can also be prepared as a puree. To do this, they often take whole peas. Pea porridge is often consumed. The soup is prepared in the same way as in previous recipes. But when the first dish is steeped, the bay leaf is taken out and the soup is pureed using a blender. It turns out to be puree pea soup with mushrooms.

Mushroom pea soup is also prepared with grated processed cheese if there is no meat. It comes out no less tasty.

You can cook this soup without potatoes, so this soup cooked in water can be used in the diet menu by those who want to lose extra pounds.