Pea soup is one of many people's favorite first dishes. And it doesn’t matter at all what recipe it is prepared according to, with or without meat, with smoked meats or regular chicken. To get a rich and appetizing soup you need to know just a few secrets of its preparation.
The first concerns the main ingredient, that is, the peas themselves. On sale you can find cereals in the form of whole peas, their halves or completely crushed. The cooking time of the dish depends on this choice, but it is enough to soak the peas for a couple of hours, or better yet overnight, and this problem is solved. By the way, cooking time also depends on personal preference. Some people like it when the peas float in the soup, while others like it when they completely turn into puree.
The second secret concerns the richness of the broth itself. Many recipes suggest skimming the foam that appears after boiling. You shouldn’t do this; it’s better to carefully drown it in the broth. After all, it is the foam that gives the dish the desired thickness.
And the last secret states that you need to salt and season pea soup at the very last moment - about 5-10 minutes before the end of cooking. The fact is that while peas, meat or smoked meats are cooked, the liquid boils away, but salt and other seasonings remain and become highly concentrated. And if you add salt to the soup at the very beginning, you can end up with a simply inedible dish.
Hearty pea soup, filled with smoked aromas, will be a worthy proposal for a delicious dinner. To prepare it take:
Preparation:
To get an hour and a half of free time and at the same time prepare delicious pea soup, use the following recipe for preparing it in a slow cooker. Take:
Preparation:
2. Peel the onions and carrots, chop into thin strips.
3. Pour vegetable oil into the multicooker bowl, set the program to “Frying” mode and fry the prepared products for 15–20 minutes.
4. For soup prepared in a slow cooker, it is best to choose split peas. Its small pieces do not require pre-soaking. The cereal just needs to be washed well.
5. Peel the potatoes, wash and cut into cubes.
6. Turn off the multicooker, add peas, potatoes and water (1.5 l) to the bowl.
7. Switch the program to the “Soup” or “Stew” mode.
8. In an hour and a half, the dish will be ready. You just need to add a little greenery to it.
Smoked ribs themselves go well with beer, but they can be used to make an excellent first course. For this you will need:
Preparation:
A great pea soup can also be made with regular meat. And although it does not have a spicy aroma, it breaks all records in terms of its nutritional and energy value. Prepare a set of products:
Preparation:
If you don’t have smoked meat on hand, it doesn’t matter. You can make equally delicious pea soup with regular chicken. It is only important to know a few secrets. Take:
Preparation:
When it’s cold outside, it’s so nice to warm up with a plate of rich pea soup and pork ribs will help with this. Take:
Preparation:
During fasting, on a diet and in other circumstances, you can prepare pea soup without meat at all. To make it just as tasty and rich, use the following recipe. Take:
Preparation:
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 will need:
Preparation:
And finally, an original recipe for pureed pea soup, which delights with its creamy taste and delicate consistency. Take:
Preparation:
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!
Cooking time: 1.5 hours.
Servings: 6
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 to which the peas need to be boiled. 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!
The first step is to prepare the peas.
You can find peas that are sold whole or in halves. To quickly prepare soup, we need the second option. In this case, simply double the amount of peas you use regularly.
Pour the peas into any bowl and pour boiling water over them. Cover the top with a plate or lid and leave for literally 10-15 minutes.
Due to the fact that we do not have whole peas, it will swell and become soft very quickly.
While the peas are cooking, move on to the next ingredients. Peel the potatoes and cut them into small pieces. Of course, to make it look more beautiful in soup, you can cut it into cubes, but this immediately costs time. So I just hold the potato with one hand and use a knife to cut off small pieces with the other.
Then I immediately add peas to the pan, but without water, drain it. I fill it all with water from the filter - 1.5 l - and put it on gas.
Grate the carrots on a large grater and cut the onion into pieces. Add literally 1 tbsp to the frying pan. l. unrefined oil and fry (4 minutes) until golden brown. Immediately add to soup 
We move on to one of the main ingredients - meat. In stores you can find small packaged sticks of smoked meat. For pea soup, I really like pork with fat.
Firstly, it is very cheap, and secondly, smoked lard gives an incredibly tasty fat. And even if you don’t put spices in the soup, it will turn out very tasty. As a last resort, you can crumble a piece of carbonate.
I also cut the pork into small pieces and add it to the soup after boiling. At the same time I add herbs, salt and spices. I cook for another 5 minutes and turn off the gas. 
Quick pea soup is ready, and mind you, without soaking the peas. Write down the recipe and prepare delicious pea soup in 30 minutes.
We leave it to steep for a few more minutes, but if you are hungry, you can serve it right away. 
Pea soup without meat is a budget option for a hearty meal. Despite the absence of meat and vegetable fat, the soup gives a feeling of fullness and perfectly satisfies hunger, while remaining a completely dietary dish.
However, this food is not only tasty, but also healthy! It is known that pea soup dilates blood vessels and normalizes blood circulation, and also makes hair stronger.
Without soaking, whole peas will be tough in the soup. Pay attention to the peas you are going to cook. If they are in halves, then there is no need to soak them
This pea soup will remind you of how your grandmother made it with the same ingredients, but with one secret ingredient - love.
Ingredients:
If you like boiled peas, then leave them to cook a little longer than indicated in the recipe
Preparation:
Soak whole peas overnight and rinse thoroughly.
Add peas to boiling water and leave to cook under a closed lid for about forty minutes, until the peas are completely softened.
Finely chop the onion and grate the carrots. Place in a hot frying pan with heated oil and fry until golden brown.
Cut the potatoes into strips, each piece half a centimeter thick.
Throw the potatoes, onions and carrots into the pan with the peas and cook until the potatoes are ready. Add spices to taste.
At this time, take the prepared croutons and rub them with garlic cloves.
Serve in a bowl with garlic bread on top.
The perfect pea soup for those who don't eat meat.
Ingredients:
Remember that you need to add salt to the soup only at the end of cooking.
Preparation:
Wash the peas and leave them to liquefy in the water.
Finely chop the vegetables and herbs, fry over low heat with sunflower oil until they become soft.
Bring the peas to a boil, cook for about ten minutes, then add the sliced potatoes.
Throw the contents of the frying pan into the pan and cook until the peas and potatoes soften. Next, add the chopped tomato and cook the soup for another ten minutes.
Serve sprinkled with onions, bread and butter.
A custom soup with fresh green peas, pineapples, celery and meringues. A great way to turn a standard dish into something festive and unusual!
Ingredients:
Preparation:
Peel the pineapple and cut into small cubes. Pour into a frying pan, add a glass of water, wine vinegar, add 50 g. Sahara. Bring to a boil, cool.
Melt the butter in a saucepan in which we will cook the soup, add chopped onion and celery into it, bring them to a tender consistency. Pour in two liters of water, bring to a boil, add the peas, and boil again. Next, boil for another five minutes and cool.
Blend the soup in a blender until smooth.
Beat sugar in warm water, add egg powder and a drop of wine vinegar. Beat until thick foam forms, form meringues, and burn them with a gas burner.
Recipe for vegetarians who love unusual dishes. Cinnamon and pine nuts add sophistication to the soup, and cream adds tenderness.
Ingredients:
Preparation:
Melt butter in a saucepan. Throw in the spices to open them up.
Carrots, cut into slices, are added to the pan and fried. We also throw the washed peas into the pan, fill everything with water and cook for half an hour.
Beat and puree with a blender until smooth.
Warm cream is poured in, finely chopped herbs and nuts are added. Everything is actively mixed.
The soup is ready!
Pleasant, refined taste of pea soup, perfectly complemented by delicate sour cream.
It is necessary to cool the soup during cooking so that the dried peas are cooked completely
Ingredients:
Preparation:
Finely chop the onion and carrots, fry well in a deep saucepan, and leave to simmer.
Pour in water and boil. Leave to cool.
Add dried peas and cook for an hour.
Season with sour cream and sprinkle with mint.
According to legend, the soup was invented by a girl the day before her marriage. It is believed that this is the best way to win the heart of a Turkish man.
Ingredients:
Preparation:
Lentils, cereals and beans are not cooked until cooked, but until they are completely cooked.
The tomatoes are peeled and crushed until smooth.
Coriander, cumin, basil and zeru are also crushed as much as possible.
Everything gets mixed up.
The result should be a very tender soup; you can puree it with a blender if you wish.
Try exactly the same dish as it is served in Tunisia and Arab countries.
Ingredients:
Preparation:
Cook pre-soaked peas for 40 minutes. When almost ready, add chopped potatoes.
We chop the vegetables and grate the carrots. Fry with spices.
Add the roast to the soup.
A way to turn a standard mortar into something more interesting using spices.
Ingredients:
Preparation:
Leave the peas in water overnight and cook for about two hours.
Throw the chopped potatoes into the pan and bring to a boil.
Quickly fry all the spices in a dry, hot frying pan. Next, add oil, chopped onion and tomato paste.
Throw finely grated carrots into the pan and continue cooking.
Meanwhile, pour a ladle of liquid from the soup into the frying pan and simmer until thick.
Let's put it all together.
The breathtaking smell of oriental spices and rich taste. An improved version of oriental pea soup.
Idaho peas do not need to be soaked; their consistency allows them to cook without unnecessary movements.
Ingredients:
Preparation:
Cook the peas for about an hour.
Cut the potatoes into cubes, tomatoes and peppers into small pieces. Fry in a frying pan with spices. Add tomato paste.
Throw everything into the pan and cook until cooked.
Serve with croutons.
A really tasty soup that is suitable for fasting.
Ingredients:
Preparation:
We chop the onion in a blender, quickly grate the carrots on a coarse grater.
Let the peas cook until they are almost done, then add the potatoes cut into medium cubes.
Fry the carrots and onions over high heat until golden.
Throw the prepared fried mixture into the pan.
Grind the spices and garlic thoroughly and add to the finished dish. Then let it brew with the lid closed.
A delicate pea soup with a flavor reminiscent of an omelette. Twice as satisfying!
Ingredients:
Preparation:
Cook the pre-soaked peas until they swell.
At this time, cut the vegetables into small cubes and fry in a frying pan.
We make a kind of paste from the tomatoes, put a spoonful of flour in them, add to the frying pan until a homogeneous consistency is formed.
Beat the eggs thoroughly and carefully pour them into the pan.
Serve not hot, in a wide plate.
A unique cream soup with oriental notes, with the addition of spinach and pistachios.
Ingredients:
Preparation:
Fill the peas with water
Cut the onion into small pieces and fry until soft.
Place the pistachios in a pan of water and bring to a boil. At this time, add the peas and cook until tender.
The spinach needs to be boiled.
Add everything except tahini and lemon juice immediately to the pan. Listed at the very end.
Using a blender, thoroughly blend the soup.
Can be served with rye crackers.
One of the simplest but most delicious dishes. A must for mushroom lovers!
Ingredients:
Preparation:
Soak the peas and let them cook until they reach a porridge-like consistency.
Fry the mushrooms with onions and mustard seeds and add them to the finished soup. You can beat it with a blender.
Spices to taste.
A combined version of two familiar soups. Creamy, rich taste. Doubly delicious!
Ingredients:
Preparation:
We begin to cook the soaked chickpeas over low heat for about fifteen minutes.
At this time, cut the potatoes and carrots into small pieces. Throw everything into the soup.
The cheese must be grated on a medium grater and poured into the pan.
When all the ingredients have softened, the soup can be considered ready.
An absolutely dietary dish that gives you a feeling of fullness for the whole day. The man's heart and stomach will be yours!
Ingredients:
Preparation:
Chop the carrots into small circles.
Throw a whole onion, bay leaf and chopped carrots into cold water.
Fry the remaining onions and carrots in a frying pan.
Chop the potatoes into finger-sized cubes and place them in the pan along with the peas.
At the end, add the frying. You can make croutons for a more refined taste, and add a spoonful of sour cream.
Soups without meat ingredients are a separate category that is ideal for a Lenten menu or for vegetarians.
Today we will look at how to cook pea soup without meat.
Ingredients:
Preparation
Place the peas in a colander, rinse them, and pour them into the pan. Fill with the amount of water indicated above. Let's start heating. This will cause foam to appear. We remove it using a ladle. If, in addition to the noise, water gets into the ladle, then add approximately the same amount into the pan. Once all the foam has been removed, add salt to the pan. Cook the peas, stirring. We periodically check its readiness by pressing on the pea. If it can be crushed, the peas are ready. This usually takes from 40 minutes to 2 hours.
Peel the carrots and onions, rinse and chop. Wash the leeks and chop them too. Sauté these vegetables in a frying pan. Add to the peas, cook for 5 minutes. At the end, sprinkle the soup with chopped cilantro.
Ingredients:
Preparation
Soak the peas in water, sprinkled with soda. We prepare the leeks and carrots, and then saute them in a multicooker bowl on the “Fry” program. We also prepare the potatoes, cut them into cubes and add them to the leeks and carrots. Wash the peas. We put it together with adjika in a bowl. Fill with boiling water. Using the “Stew” program, cook the soup for 1 hour. A couple of minutes before cooking, sprinkle the soup with oregano.
Ingredients:
Preparation
Soak the peas. Ideally, at night, so it’s 8-10 hours, but you can do it during the day, for 2-4 hours. Place the peas in a saucepan with water and cook.
We clean the carrots and cauliflower, wash them and chop them coarsely. Peel, rinse and chop the celery root. After 1 hour of cooking, add carrots, celery and cauliflower to the peas. Cook for about 20 minutes and then transfer to a food processor or blender. Grind until completely smooth. Return the soup to the pan. Salt, season with chopped mint and garlic and cook for 1-2 minutes. Then add a piece of butter to the soup.
