Pea porridge
Pea porridge. How to cook
Pea porridge is tasty, nutritious and healthy. If you've never made this common dish, now is the time to try it out! Peas, like any legume, require some attention. You won’t be able to simply take and cook dry peas; you’ll have to stand at the stove for a long time. Therefore, it is easier to soak it in advance. Some housewives add soda to the soaking water to speed up the process. It really soaks the peas and other legumes even faster, but remember that the peas will need to be thoroughly washed before cooking.
Sort through the peas, remove wrinkled peas, stones and debris, wash under running water and fill with clean, cool water. Keep in mind that peas swell very much when soaked, so all the water can be absorbed. Add more. Leave the peas to soak overnight (that is, in the dark) , then in the morning you will have good pea porridge. And if you need porridge for dinner, you can soak the peas in the morning.
Wash the peas. Next, cook the pea porridge according to any of the recipes offered to us: in a saucepan on the fire, pea porridge in a slow cooker or in the oven, with onions and herbs, meat or stew, mushrooms or vegetables - in general, pea porridge for every taste!
Pea porridge with fried onions
Ingredients:
1 cup of peas,
1-2 onions,
salt, herbs, butter - to taste.
Preparation:
Wash the peas soaked well in advance, place them in a saucepan with a thick bottom and fill with water in a ratio of 1 to 2. Place on the fire, no need to add salt yet. When the contents of the saucepan boil, reduce the heat to low, cover and cook until tender. Now you can add salt to taste. But if you cook the porridge in salted water, the taste will not be the same, and the peas will take even longer to cook. Meanwhile, chop the onion finely, sprinkle with flour and fry in butter or vegetable oil until golden brown. Frying it in melted butter will be even tastier! Press the finished porridge with a pestle to obtain a puree, mix with fried onions and serve, sprinkled with herbs. Place a piece of butter in each plate.
If all the water boils away during cooking, add boiling water. Do not pour cool water into the pan, this will spoil the taste of the porridge.
Pea porridge “Like in kindergarten”
Ingredients:
2 cups.
peas, 1.6-1.7 liters of water,
½ tbsp.
salt, ½ tsp.
soda, butter.
Preparation:
Thoroughly wash dry peas in 10 waters, place in a saucepan and add 1600-1700 ml of water. Place on fire and wait until it boils. Skim off the foam, add salt to taste and reduce heat. Cook, stirring occasionally, for 10-15 minutes, covered. Then add ½ tsp. soda, but not immediately, but in 2-3 doses, because the water in the pan begins to foam a lot. Stir the porridge constantly while it cooks so that it does not burn. Soda helps the porridge boil faster, and such a small amount will not cause any harm to the body. Cook the porridge until cooked, in other words, until it becomes pureed. After cooking, add a couple of tablespoons of butter to the pan.
Pea porridge in a slow cooker
Ingredients:
2 cups.
peas, 300-400 g of any minced meat,
4 cups.
water, 2 onions,
salt, butter, herbs - to taste.
Preparation:
Soak the peas in advance, then wash well. Cut the onion into cubes. Preheat the multicooker in the “Baking” or “Frying” mode, add butter or vegetable oil and fry the onion in a bowl until transparent. Then add the minced meat, knead it well and simmer until the color changes. Add peas to the bowl, pour in water, stir and turn on the “Porridge” or “Stew” mode for 2 hours. Add salt after preparation. Add butter to the finished porridge.
Pea porridge with sausages and vegetables
Ingredients:
2 cups.
peas, 4 cups.
water, 1-2 onions,
1-2 carrots,
5-7 sausages,
salt, butter - to taste.
Preparation:
Wash the soaked peas well. Fill with clean, cool water, place the pan on the heat and bring to a boil. Skim off the foam, reduce heat, cover and cook, stirring occasionally, until cooked. Peel and chop the onions and carrots. Heat the butter in a frying pan, first put the onion in the pan, fry until transparent, then add the carrots and simmer until soft. Cut the sausages into slices, add to the vegetables, and heat through. When the porridge is almost ready, add salt to taste and fry with sausages. Stir, bring to readiness, serve with herbs.
Pea porridge in the oven with pork
Ingredients:
250 g of peas,
1-2 onions,
1-2 carrots,
300-400 g of pork,
2-3 bay leaves,
4-5 cups of water,
salt, vegetable oil, spices - to taste.
Preparation:
Soak the peas for 5-6 hours, then wash well. Chop the peeled onions and carrots. Cut the meat into cubes. Heat vegetable oil in a frying pan and fry onions and carrots in it for 5-7 minutes, then add meat and continue frying for another 10 minutes. Add bay leaf, salt and pepper, stir. Moisten the baking pots with water and place in any fried vegetables and meat. Spread the washed, dried peas over the roast. Distribute the food so that there is enough space for water in the pots. Mix spices to taste, salt and bay leaves in hot water and pour the food in the pots almost to the top, cover with lids and place in an oven preheated to 170°C. Cook for 1.5-2 hours. The peas should be completely boiled. Serve directly in pots.
Perfectly pea porridge mixes perfectly with smoked meats. In any recipe you can add smoked ribs, chicken wings or bacon fried until cracklings, it will be simply amazing!
Bon appetit and the latest culinary discoveries!
Pea porridge
The benefits of pea porridge are protein and microelements found in legumes. How to cook pea porridge? The recipe for making pea porridge will take time. Before cooking pea porridge, the peas must be soaked, preferably for the whole night (that is, in the dark) , and then the porridge must be cooked for at least an hour. Kitchen assistants help simplify the process: a recipe for pea porridge in a slow cooker will save your time. Read more about pea porridge .
Dry peas make a very satisfying and nutritious porridge! The manufacturing process is very simple, the dish is very cheap. The result is completely worthy!
Making pea porridge is not difficult, but the recipe for savory pea porridge contains some aspects.
Hearty and necessary pea porridge, recipe with green onions and vegetable oil. Pea porridge with onions is suitable for vegetarian meals and for fasting days.
Pea porridge is a recipe for Lent and a necessary side dish for any day.
Pea porridge - the recipe for this porridge is familiar and loved by almost everyone, and making pea porridge does not require any special effort from you.
Pea porridge with stew is an easy-to-make, hearty dish for the daily menu. For this dish, you should use good quality stew. Peas need to be soaked in advance - this will help you quickly prepare a good dinner.
Pea porridge in a slow cooker turns out nourishing and appetizing. Pea porridge can be served as a separate dish or as a side dish.
A wonderful hearty dish without meat. Fried mushrooms with onions and carrots make pea porridge more interesting.
Tikhvin-style porridge is prepared from dried peas with buckwheat and seasoned with fried onions.
You can vary regular porridges by combining different cereals. For example, prepare this pea and barley porridge with sautéed onions and carrots.
The usual recipe for pea porridge with barley will help add a new taste to ordinary cereals.
Buckwheat porridge cooked with peas is a cheap, breathtakingly harmonious dish in taste and mixture! In addition to everything else, porridge is extremely filling and is a unique and versatile side dish!
An unusual recipe for pea porridge with onions, saffron and the freshest herbs - mint, parsley and thyme. They say that the recipe is medieval, from knightly times.
Yellow pea curry is a savory and filling dish inspired by Indian cuisine. The curry prepared according to this recipe is moderately spicy, with a rich taste and a delicious spicy aroma. The best way to complement pea curry is with boiled fluffy rice, which I suggest preparing using a fun method that never fails - in a frying pan!
Pea porridge with meat or bacon is very tasty. And lean pea porridge is suitable for a vegetarian menu. So, how to cook pea porridge correctly, how to cook tasty pea porridge? Making pea porridge begins with soaking the peas. Preparation time can be reduced. To do this, before preparing pea porridge, peas are poured with water with a dissolved pinch of soda. Another common option is pea porridge in a slow cooker or frying pan. Pea porridge in a slow cooker is a recipe that helps you create porridge without much hassle, because the program monitors the time and temperature conditions.
If you want to find out how to cook savory pea porridge or how to make crumbly pea porridge, use the pea porridge recipe with photos and step-by-step instructions! The section of our website “pea porridge recipe with photos” will be able to answer all your questions.
Pea porridge - secrets and methods of production
Pea porridge is one of those dishes that almost everyone knows from childhood. Necessary and at the same time very tasty, for almost all kids it is one of the favorite porridges, but adults also eat it eagerly, especially if you add tasty additions to it.
Peas are very healthy: they contain a lot of vitamins A, B and C, microelements (calcium, iron, etc.), easily digestible proteins, antioxidants and amino acids. It is not for nothing that for our ancestors peas were one of the most important goods, and not only porridges were prepared from them, but also soups, jelly, and even pies. Now, unfortunately, peas are not so popular, but everyone who cares about their own figure and wants to be healthy should definitely introduce pea dishes into their weekly diet.
It is recommended to eat peas for heartburn, constipation, high blood sugar (the internal environment of the human and animal body) and various digestive dilemmas.
Pea porridge is a tasty, satisfying, nutritious dish that is virtually impossible to spoil. But for such porridge to be truly healthy and tasty, certain subtleties must be observed when making it. So, let's take a look at the steps involved in making true pea porridge.
Preparing the peas
Before all this, it’s worth talking about which peas are best to choose for cooking the healthiest porridge.
First, you need to sort out the peas, removing spoiled and bad peas, then wash them under running water a couple of times and dump them into a pan (it’s better to use a pan made of cast iron or coated with Teflon), add water at the rate of 1 part peas to 4 parts water and throw for 5-7 hours or at night (that is, in the dark) . Soaking peas in water ensures their quick boiling, i.e. Thanks to this, the porridge will turn out puree.
Here, in general, are all the subtleties of the preparatory step, then we proceed to the most exciting part - cooking the porridge.
Secrets of proper cooking of pea porridge
It is necessary to cook peas on the stove in the same water in which they were soaked. The container in which the porridge will be cooked must certainly be thick-bottomed and thick-walled - then the peas will be boiled moderately.
Place the pan over medium or slow heat and bring to a boil; after boiling, the porridge can be salted, stirred, and the heat on the stove must be lowered and continue to cook the porridge for at least half an hour over low heat.
- When cooking peas, do not forget to stir them often - peas burn very easily.
- If the water has boiled, add hot boiled water if necessary.
- The cooking time of the porridge depends on how long the peas are soaked - the better they swell during soaking, the less they will need to be cooked. Typically this time can range from 30 to 60 minutes.
- Pea porridge is ready when the whole peas are boiled and the contents of the pan have a puree-like consistency.
- If you want your porridge to be even more similar to puree, use an ordinary potato masher: just mash the peas with it to a suitable mixture. After the porridge has reached the desired thickness, you can add additional ingredients to it.
What can you add to pea porridge?
Various cuisines around the world have their own recipes for “ennobling” pea porridge. The most common method is to season it with butter and fried onions. Another option is sautéed onions and carrots. You can also add fried cracklings, chopped herbs, fried mushrooms, fried or boiled meat, bell peppers and almost everything else to this delicious porridge.
Pea porridge, seasoned with 20-22% fat cream when served, has a simply fabulous taste, but this option is also very high in calories, so it won’t suit many people.
At the very end of cooking, in order to create the most intense taste of the porridge, you can pour a little beef or chicken broth into it; if you want to add mushrooms to the porridge, you can also add mushroom broth, and vegetable lovers can give the porridge the most catchy smell by adding vegetable broth.
There are really many options for additional ingredients - it all depends on your preferences and wishes. If calories are not terrible for you, season the porridge with meat or cream; if you want a catchy taste without unnecessary calories, fried onions, vegetable broth, mushrooms or bell peppers are perfect as a dressing. When preparing pea porridge, you can create it to suit any taste - so that it will appeal to meat-eaters, dieters, and vegetarians.
Naturally, you don’t have to add anything at all to this beautiful porridge - its taste is always bright and without additional ingredients!
Pea porridge: a few more secrets
What to do if you decide to cook peas, but you don’t have time to soak the peas? Everything is very simple: wash the peas, pour cool water (the proportions are the same 1 part peas to 4 parts water) and put on high heat, bring to a boil, turn the heat to moderate, cook the porridge for about an hour until the peas are boiled, skimming off any foam that forms. If the water is “hard,” add a little soda to it (about ½ tsp) - then the peas will boil faster. Salt this porridge only at the end of cooking; after boiling, the peas should be crushed with a masher, then give the resulting slightly runny puree time to thicken.
When cooking pea porridge, you can make it even more flavorful by adding not only salt, but also a little sugar, bay leaf and dark ground pepper.
You can season the finished porridge with sunflower or olive oil.
Peas go well with chops and cutlets, pickled cucumbers and cabbage.
Since porridge is very filling, it is better to undereat than to overeat.
The remaining pea porridge can be used as the inside of pies.
Don’t try to cook savory peas in a double boiler - something good is unlikely to come out of it.
Recipe for pea porridge with vegetables and cream
Useful: ½ cup peas, 1 small carrot, ½ bell pepper and onion, 50 g cream, herbs, salt.
How to cook pea porridge with vegetables. Soak the peas overnight (that is, in the dark) , rinsing them a couple of times before and adding water in a ratio of 1:2, boil for about 40 minutes in the water given to us, stirring. Add cream to the porridge and mash it with a masher. Finely chop the carrots, peppers and onions and simmer in a small amount of water. Season the porridge with vegetable dressing, stir, adding chopped herbs and serve.
Recipe for making pea porridge with meat
Useful: beef/pork/chicken/pork ribs, peas, water, onions, salt, oil.
How to cook pea porridge with meat. Fill any selected meat with water and boil it until tender, adding seasonings and roots to the broth if desired. Skim off foam when cooking. Take out the finished meat, chop finely, and strain the remaining broth and pour it over the peas previously soaked in water. Prepare porridge from peas by boiling them for about an hour over moderate heat. Add pieces of meat and fried onions in oil to the finished porridge, stir and let sit for at least 20 minutes.
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Pea porridge
In this section, our creators share the best pea porridge recipes with step-by-step photos and instructions. Would you like to know how to cook tasty and healthy pea porridge? Check out our chefs' recipes!
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How to cook pea porridge?
Ingredients
Peas – 1.5-2 cups
Olive oil – 1 tbsp. l.
Italian herbs with paprika – 1.5-2 tsp.
Ingredients
Split peas – 1 cup;
Onion – 1 piece;
Vegetable oil - for frying;
Ingredients
Peas – 1 cup (250 ml)
Ingredients
Dried peas – 500 g
Ingredients
Butter – 4 g (for serving)
Ingredients
Dry peas – 300 g
Onions – 2 pcs.
Vegetable oil - for frying
Wheat flour – 200 g
Baking soda – 0.3 tsp.
Sunflower oil - for serving
Ingredients
Dry peas – 1.5 cups
Smoked pork ribs – 6 pcs.
Water – from 2 glasses
Fragrant spices - to taste
Vegetable oil - for frying
Ingredients
Butter - to taste
Sunflower oil – 1-2 tbsp.
Ingredients
Barley – 100 g
Adyghe cheese – 170 g
Vegetable oil – 1 tbsp.
Salt, spices, herbs - to taste
Ingredients
Vegetable oil – 40 ml
Butter – 20 g
Spices (paprika, herbs) - to taste
Salt, pepper - to taste
Parsley - for serving
Ingredients
Split yellow peas – 1 cup
Water – 2 glasses
Salt, pepper - to taste
Vegetable oil – 90 ml
Ingredients
Peas – 200 g (1 cup)
Beef stew – 325 g (1 can)
Carrots – 2 pcs. (140 g)
Ingredients
Split peas – 100 g (0.5 cups)
Buckwheat – 200 g (1 cup)
Onion – 100 g (1-2 pcs.)
Butter – 50 g (2 tbsp)
Garlic – 2-3 cloves
Boiled eggs – 3 pcs.
Spices - to taste
Ingredients
Dried split peas – 70 g
Carrots – 50 g (1 pc.)
Vegetable oil – 20 g
Salt, pepper - to taste
Dried paprika – 1/4 tsp.
Oregano - to taste
Ingredients
Dried peas – 200 g
Stewed meat (I used pork) – 1 can (330 g)
Carrots – 1 pc. (95 g)
Ground dark pepper - to taste
Bay leaf – 2 pcs.
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