How to cook pea soup correctly. Pea soup - the best recipes

How to cook pea soup correctly. Pea soup - the best recipes
How to cook pea soup correctly. Pea soup - the best recipes
11.05.2024

Pea soup was known already in ancient times, and in Europe it took root only in the 17th century thanks to German cooks. Now there are several hundred recipes for preparing this tasty, nutritious and healthy dish, which in each country has acquired its own national characteristics. The Germans add smoked meats and sausage to pea soup, the Italians add Parmesan and dry wine, the Mongolians prepare this dish with tomato juice, and the Indians cook dal - pea soup in coconut milk with spices fried in oil. Peas, containing vegetable protein, amino acids, vitamins, minerals and trace elements, are indispensable in the home diet, especially if there are children in the family. Thick, aromatic pea soup, meat or lean, is perfect for lunch, so let’s talk about how to properly prepare this dish so that you can say “finger-licking good” about it.

Proper peas - delicious pea soup

For this purpose, dry peas are usually used - split or whole, which are sorted, washed and soaked in cold water so that they are subsequently boiled well. If possible, the water should be changed periodically, and bay leaves can be added to improve the taste. In the morning, the water is drained, the peas are washed again and set to boil in water or broth. For a five-liter pan of soup, you usually take 1.5–2 cups of peas, but the proportions may vary depending on the recipe. If you want the peas to cook faster, pour boiling water over them, boil for 15 minutes and add half a glass of cold water to the pan. At the same time, it is not recommended to add salt to the soup during the cooking process and dilute it with cold water, but if necessary, you can add a little boiling water. You can speed up the cooking of peas by adding a tablespoon of butter or vegetable oil to the broth or water.

A very tasty soup is made from canned peas, which are ground in a blender to puree, diluted with hot broth, flavored with spices and butter.

Cooking pea soup with meat

It turns out especially tasty and satisfying in meat broth, and you can cook it with any meat - beef, pork, lamb, chicken, goose and smoked meats, and in our recipes you will learn how to cook this dish correctly. Smoked meat soup is considered a classic and the most popular in various cuisines of the world; moreover, smoked meats give the dish a special piquancy and spicy aroma.

A strong meat broth is made from fresh meat, pork or beef ribs, shanks, brisket, the meat is separated from the bones, cut into pieces and added to the pan along with the prepared peas. Cooking time varies individually, but as a rule, soaked crushed peas are cooked for about 40 minutes, and whole ones - up to 1.5 hours. If you cook a puree soup, cut the meat only after grinding the peas and vegetables in a blender.

To save time, you can cook the soup with stewed meat or meatballs, adding them to the dish half an hour before the end of cooking.

Vegetables, spices and other additives in pea soup

While it is cooking, cut the vegetables: potatoes - into large cubes, carrots, celery or parsley root - into small cubes, onions into strips or half rings. Vegetables are dipped into the broth with meat and peas, but you can add only potatoes to the soup, and fry the remaining vegetables, adding chopped sausage, ham or frankfurters if desired. If the soup turns out to be liquid, a sauté is made from butter and flour, and for a delicate taste, milk and cream, often whipped with yolk, are added to the soup. For piquancy, spices are added (cumin, fennel, turmeric, coriander, pepper, garlic), which eliminate the characteristic pea taste and make peas easier to digest. A few minutes before the end of cooking, add finely chopped dill and parsley into the pan and let the dish brew so that the vegetables are saturated with the aroma of meat and seasonings.

served with white bread crumbs, fresh herbs, mustard, sour cream and cream. This delicious dish is good to cook in winter, when you want to warm up and eat something especially hearty and nutritious. The recipes for proper pea soup published on our website will help you with this. You can show your imagination and prepare pea soup with champignons, homemade noodles, dumplings, seafood, apple, cherry plum and pomegranate seeds. Cooking pea soup is not very difficult, and the result will please the whole family and lift your spirits, because tasty food is a good antidepressant.

Peel the onions and carrots. Chop the onion and grate the carrots on a fine grater. Melt butter in a frying pan and fry vegetables in it. Add them to the peas 15 minutes before they are ready.

Puree the finished peas, onions and carrots using a blender and return to the heat.

Chop the bacon, fry in a frying pan, add to the pea puree and bring to a boil. Add some salt.

Serve with sour cream or cream.


youtube.com

Ingredients

  • 250 g split peas;
  • 2 small onions;
  • 1 carrot;
  • 4 small potatoes;
  • 300 g minced meat;
  • salt, black pepper - to taste;
  • 1 egg;
  • vegetable oil - for frying.

Preparation

Soak the peas for several hours, then rinse and cook. Peel onions, carrots, potatoes. Chop the onion, grate the carrots on a fine grater, cut the potatoes into cubes.

Salt and pepper the minced meat, add the egg, half the onion and form into meatballs. How to make them tastier, Lifehacker already.

Fry the remaining onions and carrots in vegetable oil until golden brown. 20 minutes after the peas start cooking, add the potatoes. After another 10 minutes - meatballs.

After the meatballs are cooked, add onions, carrots and salt to the soup. Bring to a boil and check if the potatoes are cooked. As soon as it is ready, turn off the stove, cover the pan with a lid and leave the soup for 15 minutes. Serve with greens.


delo-vcusa.ru

Ingredients

  • 1 ½ liters of broth;
  • 1 cup peas;
  • 1 bay leaf;
  • 500 g champignons;
  • 1 carrot;
  • 1 onion;
  • 1 stalk of celery;
  • salt, curry, ground black pepper - to taste.

Preparation

Pour the broth into the pan, add the peas, add the bay leaf and place on low heat for 30 minutes. You can use any broth: mushroom, vegetable, beef or.

Wash the mushrooms, dry and cut into slices. Peel the carrots and onions and cut into small cubes. Cut the celery stalk into thin slices. Fry onions, carrots and celery in vegetable oil.

After half an hour, add the mushrooms to the peas and cook for another 15 minutes. Add the fried vegetables, bring to a boil and cook for another 5 minutes.

Remove the pea soup from the heat, season with salt, pepper and curry. Serve with sour cream and herbs.


life-reactor.com

Ingredients

  • 160 g peas;
  • 3 medium potatoes;
  • 1 onion;
  • 1 clove of garlic;
  • ½ bell pepper;
  • 2 tablespoons vegetable oil;
  • 1 teaspoon turmeric;
  • 1 teaspoon ground coriander;
  • 1 teaspoon cumin;
  • ¼ teaspoon chili pepper;
  • 1 teaspoon dried ginger;
  • 1 tomato;
  • 2 tablespoons of tomato paste;
  • salt - to taste.

Preparation

Soak the peas, rinse, cover with water and cook for about 40 minutes. Peel the potatoes and cut into cubes. Finely chop the onion and garlic, cut the pepper into small strips.

Heat a tablespoon of vegetable oil in a frying pan and fry the onion and garlic until golden brown. Transfer to a plate. Add the spices to the pan, fry for 5 seconds, then add the potatoes. Fry over medium heat for 5-7 minutes.

15 minutes before the end of cooking, add potatoes to the peas, after another 5 minutes - pepper, onion and garlic. Peel the tomato and cut into slices. Add it at the end of cooking along with tomato paste and salt. Leave for another 2-3 minutes, then remove from heat. Serve with sour cream and.


avrorra.com

Ingredients

  • 500 g smoked pork ribs;
  • 500 g dry peas;
  • 1 onion;
  • 1 carrot;
  • 5–6 potatoes;
  • 1 tablespoon vegetable oil;
  • 3–4 tablespoons mustard;
  • salt, ground black pepper - to taste;
  • 3 cloves of garlic;
  • greenery;
  • 100 g bacon.

Preparation

Chop the pork ribs into pieces, put them in a saucepan and cook for about 1.5 hours: you want the meat to easily separate from the bones. Then remove the ribs and remove the meat from them. Strain the broth, add pre-soaked peas and put on fire.

Peel the vegetables. Cut the onions and carrots into small cubes, potatoes into slices.

30 minutes after the peas start cooking, add the potatoes and cook for 10 minutes. At this time, heat the vegetable oil in a frying pan and fry the onions and carrots until golden brown. Add the roast to the pan and cook for another 10 minutes. 5 minutes before readiness, add mustard and meat. Season with salt and pepper.

Wash the greens and chop finely. Do the same with garlic. Cut the bacon into thin strips. Add greens, bacon and garlic to the soup and cook for another 2 minutes.

Remove the pan from the heat, close the lid and leave for 15 minutes.

This dish gained great popularity in the first century BC. Back in Athens, hot soup was sold on the street. Nowadays, almost everyone knows how to cook pea soup. The main secret to an ideal result is the right component. The best choice is the Dutch brain variety, which must be soaked, changing the water periodically. The highlight will be the wheat croutons that are added before serving.

This is the simplest and most common cooking option. To get a rich flavor, you need to soak the peas in advance.

Ingredients:

  • pork – 300 g;
  • dry peas – 220 g;
  • bulb;
  • spices;
  • potatoes – 7 pcs.;
  • carrots – 1 pc.;
  • water – 3 liters;
  • bay leaf – 2 leaves;
  • butter – 45 g;
  • garlic – 3 cloves;
  • salt – 0.5 teaspoon.

Preparation:

  1. Rinse the peas and cover with cold water. Leave for a couple of hours.
  2. During this time, change the water three times.
  3. Place meat in a large saucepan.
  4. Drain the peas. Pour into a saucepan.
  5. To fill with water.
  6. Chop the garlic and add to the meat.
  7. Add some salt. Boil for an hour.
  8. Cut the potatoes into pieces and add to the soup. Cook for half an hour.
  9. Chop the onion.
  10. Grate the carrots.
  11. Heat a frying pan and sauté vegetables until soft.
  12. Sprinkle with spices. Put in the laurel.
  13. Transfer to soup. Boil for half an hour.

How to cook with chicken broth?

This is a soup based on the recipe of the famous TV presenter Yulia Vysotskaya.

Ingredients:

  • chicken thighs – 2 pcs.;
  • green split peas – 150 g;
  • dried onions;
  • potatoes – 3 pcs.;
  • dried celery;
  • paprika;
  • dried spinach;
  • coriander;
  • dried carrots;
  • ground cumin;
  • water – 1500 ml;
  • salt;
  • lemon - quarter.

Preparation:

  1. Rinse the thighs, place in a saucepan, add water. Boil for one hour after the start of boiling.
  2. Get the meat. Strain the broth. Place back on the heat and bring to a boil.
  3. Chop the peeled potatoes and add to the broth.
  4. Add dried herbs, vegetables and spices.
  5. Boil until the potatoes are ready.
  6. At the end, add chopped lemon to the soup.

Scandinavian cooking recipe

Each nation has its own version of preparing this dish. Try this tender Scandinavian-style soup.

Ingredients:

  • ribs – 500 g;
  • dry peas – 460 g;
  • allspice – 2 peas;
  • parsley – 20 g;
  • water – 2.2 liters;
  • ground black pepper;
  • salt;
  • dill – 20 g;
  • bulb;
  • carrots – 1 pc.;
  • black pepper – 2 peas;
  • dried thyme – 1 teaspoon.

Preparation:

  1. Wash the peas and leave in water for six hours.
  2. Drain the water.
  3. Transfer the peas to a saucepan. Pour in water.
  4. Peel the onion, chop it, simmer until golden brown.
  5. Peel and grate the carrots. Add to onion.
  6. An hour after the peas start cooking, add the ribs. Boil for half an hour.
  7. Remove the ribs, cool, and cut into portions. Return to broth.
  8. Place the roast in a saucepan. Add salt.
  9. Chop the parsley. Place in soup.
  10. Add spices, mix.
  11. Chop the dill. Add to soup.
  12. To cover with a lid. Serve after a quarter of an hour.

Classic pea soup

To make a hearty, tasty lunch, you will need a minimum of available ingredients and a little time if you pre-soak the peas.

Ingredients:

  • peas – 500 g;
  • dill – 20 g;
  • bulb;
  • petiole celery;
  • carrots – 1 pc.;
  • water – 2.3 liters;
  • seasoning for meat – 1 teaspoon;
  • potatoes – 1 pc.;
  • cream – 100 ml;
  • garlic – 1 clove;
  • Borodino bread - 4 pieces.

Preparation:

  1. Soak the washed peas and leave for six hours. It will be convenient to pour the beans in the evening.
  2. Rinse. Place in a saucepan. To fill with water.
  3. Add salt. It is better to cook in a cauldron or pan that has thick walls.
  4. When it boils, foam forms and must be removed.
  5. Peel the potatoes, cut into large pieces.
  6. Coarsely chop the peeled carrots.
  7. Place vegetables with beans.
  8. Wash the onion and place it in a saucepan along with the peel. In this cooking method, the soup will get a beautiful amber color, which will be given by the husk.
  9. Add celery stalks.
  10. Switch the heat to low.
  11. Cook for two hours.
  12. Remove celery and onion.
  13. Grind the products with a blender, transferring them to a convenient container.
  14. Add some salt. Add seasonings.
  15. Pour in the cream brought to the boiling point.
  16. Peel the garlic, chop it, add it to the composition.
  17. Cut the bread into small pieces. Fry in a frying pan, no need to add oil.
  18. Pour the soup into bowls. Garnish with dill. Add croutons in portions.

Pea soup with smoked meats

Smoked meats add a special taste to the familiar dish. Use split peas so you don't have to waste time soaking.

Ingredients:

  • smoked ribs – 500 g;
  • brisket – 300 g;
  • potatoes – 300 g;
  • peas – 250 g;
  • onion – 160 g;
  • carrots – 150 g;
  • vegetable oil;
  • salt;
  • pepper;
  • greenery;
  • bay leaf - 4 leaves.

Preparation:

  1. Place ribs in pan. Fill with water. Boil for half an hour after boiling.
  2. Get it. Cool. Remove meat from bones. Slice.
  3. Wash the peas.
  4. Place the meat back into the broth.
  5. Add peas.
  6. Cook for half an hour.
  7. Remove the skins from the bulbs. Shred.
  8. Peel the carrots and grate them into a medium-fine grater.
  9. Cut the brisket.
  10. Pour oil into the frying pan. Add vegetables and fry. Transfer to a plate.
  11. Place the brisket into the pan. Fry without oil.
  12. Peel the potatoes and cut into cubes. Dip into the broth.
  13. After five minutes, transfer the brisket.
  14. Add salt. Add spices, fry.
  15. Cook until potatoes are soft.
  16. Put in the laurel.
  17. Remove from stove. Keep covered.
  18. After 10 minutes, remove the bay leaves.
  19. Garnish the soup with chopped herbs.

With beef

To pamper your body with something hot, you can cook pea soup with meat. This dish is not only healthy, but also filling. Any part of beef is suitable for cooking, but if you need to get a rich dish, use meat on the bone.

Ingredients:

  • beef – 450 g;
  • peas - 1 cup;
  • bay leaf – 4 leaves;
  • potatoes – 200 g;
  • onion – 150 g for frying;
  • onion - 1 small onion for broth;
  • carrots – 120 g for frying;
  • pepper;
  • salt;
  • carrots – 1 pc. for broth;
  • vegetable oil.

Preparation:

  1. To avoid soaking, use split peas.
  2. Rinse the beef and place in a saucepan.
  3. Peel the carrots, place one whole root in a saucepan, grate the rest.
  4. Peel the onion. Place one head into the pan, chop the rest.
  5. Fill the pan with water, close the lid, and bring to a boil.
  6. After two hours, add bay leaf.
  7. Get the beef. If there are bones, separate the meat and chop.
  8. Remove onions and carrots. You won't need boiled vegetables. Strain the broth.
  9. Boil. Return the meat.
  10. Add peas.
  11. Peel the potatoes, cut them, place them in the broth.
  12. Heat a frying pan, pour in oil, and simmer carrots and onions.
  13. Chop the dill. Place in the soup along with the roast.
  14. Boil for about 10 minutes, let it brew.

With crackers

A light first course, prepared without smoked meats and fatty broth, will help maintain a slim figure.

Ingredients:

  • dry peas – 1 cup;
  • garlic – 7 cloves;
  • parsley – 15 g;
  • dill – 15 g;
  • potatoes – 5 pcs.;
  • bay leaf – 2 leaves;
  • carrot – 1 pc.;
  • butter – 60 g;
  • onion – 2 heads;
  • water – 2.5 liters;
  • ground black pepper;
  • salt.

Preparation:

  1. Rinse the peas, add water and leave for 12 hours. In this case, the peas will cook quickly enough and acquire a delicate taste.
  2. Drain the liquid.
  3. Place the peas in a saucepan and add water. Let it cook.
  4. Remove the peel from the onion, rinse and chop.
  5. Melt the butter in a frying pan, sauté the onion.
  6. Cut the carrots into cubes.
  7. Combine with onion. Fry.
  8. Cut the peeled potatoes into cubes and place in a saucepan with the prepared peas.
  9. When it boils, place the fryer.
  10. Add salt, add bay leaf and pepper.
  11. When the potatoes are cooked, add chopped herbs and chopped garlic. In five minutes the dish will be ready.
  12. While cooking the dish, take the bread and cut it into cubes. Pour vegetable oil into a frying pan, place the bread pieces. Fry until golden and crispy. Add ready-made crackers onto plates.

How to cook pea soup in a slow cooker?

A multicooker will help you quickly prepare aromatic chicken soup.

Ingredients:

  • smoked chicken fillet – 1 pc.;
  • potatoes – 3 pcs.;
  • chicken sausages for grilling – 3 pcs.;
  • split peas - 2 cups;
  • vegetable oil – 2 teaspoons;
  • water – 1500 ml;
  • bulb;
  • spices;
  • salt.

Preparation:

  1. Wash and soak the peas in advance.
  2. Chop the onion.
  3. Heat oil in a bowl. Place onion. Set the “Frying” mode for five minutes.
  4. Cut the sausage and fillet.
  5. Place on onion.
  6. Chop the potatoes and add to the bowl.
  7. Drain liquid from peas. Place into a bowl.
  8. Add spices.
  9. Pour water. Add some salt.
  10. Turn on the “Extinguishing” mode. Set time to two hours.

Delicious and simple recipe with meatballs

Pea soup is famous for its delicious taste and ease of preparation. Goes well with meatballs.

For the soup to be truly healthy and tasty, the peas must be soaked for at least six hours, preferably overnight.

Ingredients:

  • pork pulp – 350 g;
  • water – 2.6 liters;
  • egg – 1 pc.;
  • bay leaf – 3 leaves;
  • refined sunflower oil – 55 ml;
  • potatoes - 3-4 tubers;
  • carrots – 1 pc.;
  • dill – 20 g;
  • salt – 2 pinches;
  • ground black pepper - a pinch;
  • bulb;
  • dry crushed peas - 2 cups.

Preparation:

  1. Soak the main component. Drain the water, rinse.
  2. Peel the potatoes and cut them as convenient. Leave in water to remove starch.
  3. Pour water into a saucepan and boil.
  4. Add peas.
  5. Place the washed potatoes.
  6. Boil for an hour, regularly skim off any foam that appears on the surface.
  7. Place the washed, chopped meat and onion into a meat grinder and grind.
  8. Sprinkle with spices. Beat in the egg. Mix. Add some salt.
  9. Roll up semi-finished meat products.
  10. Place them in the soup and simmer for 10-12 minutes.
  11. Chop the peeled onion.
  12. Grate the carrots.
  13. Sauté vegetables in a frying pan.
  14. Place in soup.
  15. Add salt, bay leaf. Remove from heat after 10 minutes. Let it brew to acquire a pronounced taste and aroma.

Creamy green pea soup

This cooking option uses fresh or frozen peas.

Ingredients:

  • green peas – 400 g fresh;
  • onions – 2 pcs.;
  • butter – 5 teaspoons;
  • pepper;
  • greenery;
  • broth – 550 ml;
  • cream – 170 ml, fat;
  • salt.

Preparation:

  1. Peel the onions, chop, place in a frying pan. Sauté in butter. When browned, add the peas and fry.
  2. Pour in the broth, you can use any composition. Boil for a quarter of an hour.
  3. Pour in the cream and boil. Remove from heat.
  4. Grind the mixture with a blender.
  5. Add pepper and salt.
  6. If you used old peas and uncrushed skins remained during beating, grind through a sieve.
  7. When serving, sprinkle with herbs.

Lenten pea soup

For those who observe fasting days, this soup recipe is perfect.

Ingredients:

  • Mediterranean herbs;
  • water – 2 liters for soaking;
  • laurel;
  • peas - 1 cup;
  • oil for frying;
  • dill;
  • potatoes – 2 pcs.;
  • caraway;
  • carrots - 1 large fruit;
  • onion – 2 pcs. medium size;
  • for croutons, white bread - 2 pieces;
  • black pepper – 5 peas;
  • salt;
  • water - 2 liters for soup.

Preparation:

  1. Soak the peas in water.
  2. Peel the onion and chop.
  3. Peel and grate the carrots.
  4. Cut the peeled potatoes into cubes.
  5. Place the sliced ​​bread on a baking sheet and place in a hot oven to dry. This will take approximately 10 minutes.
  6. Sauté the onion until transparent.
  7. Place carrots in onion fry. Simmer for 12 minutes.
  8. Drain the peas. Rinse.
  9. Pour in a liter of water. Cook for two hours.
  10. Move the roast and potatoes to the peas.
  11. Add spices. Add water.
  12. Cook for a quarter of an hour. Add salt.

With added sausage

Smoked meats will highlight the taste of pea soup and add a unique aroma to the dish.

Ingredients:

  • crushed peas – 1 cup;
  • smoked sausage – 350 g;
  • carrot – 1 pc.;
  • potato tubers – 3 pcs.;
  • onion – 1 pc.;
  • greenery;
  • salt;
  • Bay leaf.

Preparation:

  1. Wash the peas and soak for four hours.
  2. Pour three liters of water into a saucepan and bring to a boil.
  3. Drain the water from the peas and place in a saucepan.
  4. Boil for an hour.
  5. Chop the peeled potatoes and add to the peas.
  6. Place the sausage cut into strips in a saucepan.
  7. Finely chop the onion.
  8. Peel the carrots, grate and fry.
  9. Transfer to peas. Add salt.
  10. Pour in greens, add bay leaves. Boil for a quarter of an hour.

It is no secret that fresh peas have a very pleasant sweetish taste, and many dishes can be prepared from them. Soup with green peas is not only a dietary, but also a first course rich in vitamins, which is useful for everyone, even small children. There are different recipes for this soup.

You can make the dish lean, but the most delicious pea soup is made with rich meat broth. Lean beef is ideal - with it the soup will be hearty, but not heavy on the stomach. You can also replace the beef with chicken, turkey, or even rabbit meat.

Ingredients

Fresh pea soup recipe

Rinse the beef thoroughly under running water, remove films and veins. Place the meat in a saucepan, add water (so that it completely covers the beef) and place over medium heat. Do not cover the pan with a lid, otherwise the broth will become cloudy. As soon as the meat boils, drain the liquid and pour fresh water into the pan.

Bring the meat back to a boil. Once bubbles appear, reduce the heat to low until the water in the pan is barely simmering. Cook the meat for one hour. Five minutes before the end of cooking, add the bay leaf. Remove the finished meat from the broth, cool and disassemble into fibers. Wash and remove the pods from fresh peas.

Fresh peas are a very tasty and healthy ingredient for soup. Rinse the dill and chop finely. Peel the onion and cut into small cubes or half rings. Rinse the carrots, peel and cut into thin strips or grate. Heat the frying pan slightly, pour in vegetable oil. Then dissolve the butter in it. Make sure the heat is medium, otherwise the butter will burn.

Add the onions and carrots and fry over medium heat until light brown. Wash the potatoes, peel and cut into small cubes. Bring the broth to a boil. Add beef, sautéed carrots and onions, then add potatoes to the broth and cook until tender. Five minutes before the end of cooking, add peas and chopped dill. Salt and add your favorite spices to taste.

Winter is the time for hearty and thick soups. Rich, nutritious and tender pea soup - what could be better to warm you up on a cold day?

Confidently leads among the first dishes that are usually used to warm up during the cold season. It's hard to compete with it, and few soups can offer the same filling and nutritional value.

Pea soup has no nationality. He is the heritage of many nations. But each country has its own requirements for its recipe and taste. For example, Italians cannot imagine pea soup without cheese, and in Mongolia tomatoes are considered an essential ingredient in its composition. But no matter what product you ask to add to the pan, no one can overshadow the unique rich and pleasant taste of peas.

There are countless recipes for pea soup. It is boiled in plain water or meat broth is used, vegetables, meat, smoked meats, sausages or fish are added, and seasoned with a spicy set of spices. He is good in any company. But even his vegetarian-lenten recipes are not boring in taste. Quite the contrary - pure taste without additional additives allows you to feel all the fibers of the pea soul.

7 recipes for making delicious pea soup


Recipe 1. Classic pea soup

For 3-4 servings of classic pea soup: 200 g dry whole peas, 300-500 g pork meat, 1 onion, 1 carrot, 4-5 potatoes; bay leaf, salt, pepper, garlic and herbs - as desired and to taste; white bread for croutons.

  1. Almost any pea soup starts with soaking the peas. Therefore, the first stage is to rinse the peas well, add water and leave to swell overnight.
  2. Rinse the meat, remove excess fat and films and cook for half an hour with a laurel leaf.
  3. While the broth is preparing, let's take care of the vegetables. Wash the onions, potatoes and carrots, peel and cut into appropriate shapes: potatoes into large cubes, carrots and onions into small ones.
  4. Saute the onion first, trying to give it a characteristic golden color during the frying process, and only then add the carrots. She should be a little tired. Season the vegetables with salt and pepper to taste.
  5. Remove the cooked meat from the broth and disassemble it into neat pieces. Return to the pan.
  6. Add infused peas to the meat. Let it cook with the meat for another 20-30 minutes.
  7. As soon as the structure of the peas becomes soft and slightly loose, add potatoes to the soup.
  8. Cover the pan with a lid and do not disturb for 10 minutes. After the time has passed, pour in the fried vegetables and let simmer for a few more moments.
  9. A classic pea soup would not be complete without aromatic and golden brown croutons. Let's cook them with garlic and lard cracklings. Fry the lard and add bread, cut into even cubes. As soon as they brown, season with chopped garlic and turn off the stove.
  10. Serve pea soup in portions. Immediately before serving, place a handful of crackers with cracklings in each bowl and sprinkle with chopped dill.

Recipe 2. Simple and quick pea soup

For 3-4 servings you will need: A glass of peas, 3 medium potatoes, 1 carrot, 5 cloves of garlic, 1/3 rye bread, a bunch of herbs, vegetable oil for frying.

  1. To reduce the cooking time for peas by 2-3 hours, add two glasses of water in the evening. Let it swell.
  2. In the morning, drain the water and add 4 glasses of clean water. Place the pan with peas on the hob and cook for about an hour. If desired, the soup can be prepared with meat broth.
  3. Peel the potato tubers and cut into cubes.
  4. Finely grate the peeled carrots. The finest grater will make the carrots puree, which will give a brighter color to the soup.
  5. When a pea sediment forms at the bottom of the pan and the peas become soft, add potatoes to the soup, and a little later - carrots.
  6. Add salt to the soup, let the potatoes boil until tender and turn off the gas.
  7. Prepare croutons. Cut the bread into cubes and brown in butter. They should be fried over high heat. The croutons will have a crispy crust on top and remain soft inside. But it is important not to overcook, otherwise they will burn and ruin the delicate taste of the soup.
    There is no need to skimp on oil for frying. The bread will absorb the fat greatly. And if the soup is not prepared with meat broth, then it is the croutons that will “sweeten” it.
  8. Mix the rosy croutons with garlic squeezed through a garlic press and chopped dill (parsley).
  9. Serve quick and easy split pea soup in deep bowls with a handful of fragrant and crunchy croutons.

Recipe 3. Pea soup with smoked meats


Many people recognize pea soup only with smoked meats. And this is understandable. The duet “peas + smoked meats” is a classic of the genre. The next delicious story will be about them.

For 3-4 servings you will need: 150 g of peas, a liter of water, 300 g of fresh pork, 150 g of cold smoked bacon, 100 g of hot smoked sausages, small and large onions, small and large carrots, 3 stalks of celery, 2 tbsp. spoons of chopped parsley, a clove of garlic, 1 bay leaf, 1 tbsp. a spoonful of vegetable oil, salt, black pepper or chili - to taste, sour cream - optional.

  1. The soup can be cooked in ready-made vegetable or meat broth, or it can be cooked during the process.
  2. Place the whole piece of pork, a small onion (do not peel the last golden layer), peeled carrots and one stalk of celery into a saucepan with water. Add salt to the water and cook over low heat until the meat is completely cooked. This will take approximately 25-30 minutes. You don’t have to remove the foam, but in this case, when the broth boils, you need to strain it through a thick strainer.
  3. Sort the yellow pea halves and rinse several times. Pour boiling water over it for 20-30 minutes. This way it will take less time to cook.
  4. Remove the finished meat and cut into neat pieces. Strain the broth and discard the vegetables - they have given up all their juices and will no longer be needed.
  5. Cut the bacon into even stitches and fry in a hot frying pan. If it is low-fat, add vegetable oil.
  6. Cut the onions into small cubes, the carrots can be chopped on a coarse grater. Fry the vegetables until golden brown along with the bacon.
  7. Chop the celery into cubes and add them last to the sautéing vegetables. After frying, its taste will become calm, and the soup will receive only a slightly perceptible aroma. But if you absolutely dislike celery, then you can replace it with potatoes.
  8. Place the infused peas into the strained broth and cook for 15 minutes.
  9. Cut smoked sausages into rings or cubes.
  10. Let's start collecting the soup. Add sautéed vegetables, sausages, bay leaves and black or chili peppers to the peas. Cook the soup until the peas begin to crumble.
  11. Mix chopped garlic with chopped parsley, put in a saucepan, cover with a lid and turn off the heat. Give the soup 10 minutes so that the ingredients become related.
  12. Serve pea soup with a dollop of sour cream.

This steaming soup with the unique aroma of home will make even those who don’t like peas its fans.

Recipe 4. Pea soup with smoked ribs

For 8 servings of soup prepare: 500 g hot smoked pork ribs, 250 g dry peas, 3 potatoes, carrots and onions for frying, 3 tbsp. spoons of vegetable oil, a handful of herbs, bay leaf, salt - to taste.

For broth: 2.5 liters of water, 1 pc. onions and carrots, a sprig of stalk celery.

  1. Wash dry pea slices until the water in which they will be cooked is clear. Soak and let it swell for a few hours. Whole peas need to be soaked overnight. Before adding peas to the soup, rinse them thoroughly again.
  2. Rinse the smoked ribs in warm water and divide them with a knife along the bones into separate convenient pieces.
  3. Pour water into a saucepan, place on the hob, add whole onions, carrots, celery. Place the ribs. Cook the broth. After boiling, cook for half an hour or a little more until the meat begins to fall away from the bones.
  4. Foam, as a rule, does not appear when cooking ribs. But if this happens, it must be removed.
  5. Select vegetables from the broth infused with smoky and vegetable flavors. You can also take out the ribs, and, if desired, remove the meat from the bones.
  6. Strain the broth and boil again. Return the ribs to it and add the soaked peas. Cover the pan and cook for 10-15 minutes.
  7. Chop the peeled onions and carrots for frying (in cubes, strips, cubes).
  8. Heat vegetable oil in a hot frying pan and fry the onion until golden, add the carrots and sauté for a few more minutes.
  9. Cut the washed and peeled potato tubers into even strips or cubes. It should be added to the soup only after the peas have softened. Along with potatoes, you can add bay spice, salt and pepper to the soup. If the soup seems too thick, dilute with boiled water. Cook until tender (approximately 10-15 minutes).
  10. Add chopped herbs or other seasonings to taste to the finished soup and let it brew before serving.

Recipe 5. Pea soup with chicken

The technology for preparing this soup is different in that the peas are added in 2 stages. The first part of the peas takes longer to cook than the second. Consequently, it boils better, giving the soup a thick puree-like base. Those peas that are added to the soup in the next batch retain their shape and are felt in the soup as whole peas.

For 8 servings prepare: 400 g chicken meat with bones, 250 g dry green peas, 1 onion, 3 carrots, 2 potatoes, 2 tbsp. tablespoons oil (olive), 0.5 teaspoons oregano, 0.5 teaspoons salt, 0.5 teaspoons ground pepper.

For 2 liters of broth: 2.5 liters of water, 3 black peppercorns, 0.5 teaspoons of salt.

For croutons: 1 baguette, 3 cloves of garlic, 4 tbsp. spoons of olive oil.

  1. Wash the chicken meat, cut into small manageable pieces and place in cold water. Boil. Cook the broth in the “second water”. Add salt and peppercorns, reduce heat to medium and simmer gently for an hour or a little more. Remove the foam from the surface with a slotted spoon.
  2. It is better to take chicken meat with bones; the broth from the fillet is too lean.
  3. Remove the chicken pieces from the pan and pass the broth through cheesecloth or a sieve. Transfer the chicken to a separate bowl. She will wait in the wings, because... added to the soup immediately when serving.
  4. Prepare vegetables for frying. Cut the onion into thin quarters. Carrots - in half rings. Potatoes – in neat small cubes.
  5. Fry the onion with oregano until transparent. Season with salt, pepper and add to the broth. Send raw carrots and onions here, add half the peas.
  6. 6. Bring vegetables to a boil. Cook over low heat for 40 minutes without covering. Periodically remove the foam, and after the allotted time has passed, add the remaining peas. Cook for another 40 minutes.
  7. Prepare garlic croutons.
  8. Mix chopped garlic with olive oil (you can also add dry herbs). Cut the baguette crosswise into pieces without cutting the bread all the way through. Place on a baking sheet with foil and brush with garlic sauce so that it gets into the slits. Wrap the baguette in foil (not very tightly) and bake in an oven preheated to 180°C. 10 minutes will be enough.
  9. Serve the soup with pieces of chicken meat and garlic croutons.

Recipe 6. Pea soup in a slow cooker

For 4-6 servings of soup prepare: 400 g dry shelling peas, 250 g hunting sausages, 1 onion, 1 sweet pepper, 1 chili pepper, 2 garlic cloves, 2 tbsp. tablespoons vegetable oil, 2 teaspoons sweet paprika; salt, thyme and lemon juice - to taste.

For crackers: 200 g loaf, a clove of garlic, 5 g paprika, 5 g rosemary, 5 g thyme, 5 g salt.

  1. Wash the dry peas thoroughly, pour double the volume of water and let them sit overnight and “drink.”
  2. Set the miracle multicooker to “baking” mode.
  3. Peel the garlic and onion, rinse and chop. Pour vegetable oil into a bowl. As soon as it warms up, add onion and garlic. Fry until translucent for 3-4 minutes.
  4. Peel the peppers – sweet and hot – and remove the stems. Finely chop the bitter pepper, cut the sweet pepper into thin strips.
  5. Rinse the smoked hunting sausages with warm water and cut into small circles.
  6. Place the peppers and sausage into the slow cooker with the vegetables and lightly fry. Season with thyme, paprika and stir. You can omit sausages from the soup, and use smoked paprika rather than regular paprika for a smoked flavor. Then the soup will turn out lean.
  7. Wash the peas, drain the water and place them in a slow cooker. Add salt to all ingredients and add boiling water. Switch to the “cooking” or “stewing” mode and cook the soup for 40 minutes.
  8. While the multicooker is cooking the soup, the oven will fry the croutons for us:
    - cut the crust from the loaf, cut the flesh into cubes;
    - squeeze the garlic into a bag, put a pinch of salt, spicy seasonings and oil;
    - fill the bag with bread cubes, tie it and shake it thoroughly so that the loaf is saturated with spices;
    - place the crackers on a baking sheet and fry at 120°C for 10 minutes.
  9. Pour lemon juice over the finished pea soup and serve with aromatic crunches.

Recipe 7. Pea soup with brisket

Prepare for 4 servings of soup: A glass of dry peas, 3 potatoes, 400 g smoked beef brisket, onion, carrot, 2 heads of garlic, 2 tbsp. tablespoons vegetable oil, 1 tbsp. spoon of olive oil, salt to taste.

  1. Sort the peas and add warm water (for several hours or leave overnight).
  2. Wash the swollen peas and cook for 40 minutes after boiling.
  3. “Strip” the garlic, pour in olive oil and bake in the oven (200 °C) for 20 minutes. Squeeze the pulp out of the cooled cloves. It will give the soup unusual aromatic notes, significantly different from just raw garlic.
  4. Fry chopped onions and carrots until slightly golden brown.
  5. Cut the peeled potatoes into cubes and add to the peas after they have boiled. Boil for 7-10 minutes.
  6. Add the roast, baked garlic and most of the sliced ​​brisket to the soup.
  7. At this stage, the soup can be salted and seasoned with pepper. Keep on the stove for another 10 minutes.
  8. Puree the finished soup using a blender. Place the pan over low heat and bring to a boil or warm through before serving.
  9. Cut the remaining brisket into pieces and fry until crispy.
  10. Serve the puree soup, garnished with chopped herbs and pieces of browned brisket.

To make pea soup easy and enjoyable to prepare, experienced chefs advise properly preparing the peas for the cooking process.

1. There are several varieties of peas, but they are all divided into three types: marrow, mangetoux (fr. “eat whole”) and shelling. For salads, it is customary to use brain peas, but for soups, dried shelled peas are ideal.
2. Before preparing soups, peas are almost always soaked so that they swell and take less time to boil.
3. The time it takes to cook peas depends on the variety, type of processing, and soaking time of the peas. For green varieties, it is enough to boil for 15-20 minutes. Round and well dried, it may take 1.5 hours.


1. If the water in the soup you are preparing has boiled away, you can only add boiling water; cold water will make the peas hard.
2. Cream soups should be whipped while still hot, otherwise they will not have a uniform consistency.
3. Pea soups should not be salted until the peas have softened. In salt water, beans do not cook well and may remain hard.
4. Peas contribute to gas formation, which is why they have earned a bad reputation. But this is not a reason to refuse a tasty and nutritious product. As a rule, a large amount of spices and herbs are added to pea soups. They not only improve the taste of the finished dish, but help avoid flatulence.
5. Herbs and spices that go well with peas include: dill, thyme, ginger, chili pepper, black and allspice, basil, coriander, turmeric, curry and nutmeg.


If pea soup is prepared correctly, even avid pea “lovers” will not be able to refuse it. The aroma is very seductive! And if it’s damp autumn or frosty winter outside, then the body itself will ask for something liquid, tasty and nutritious. How nice it is to return home from work, set the table, pour hot, thick pea soup into plates, put rosy and fragrant croutons in it, take a spoon and close your eyes with anticipated pleasure... There is happiness!