"Three in one" - so you can characterize the pea soup: and tasty, and useful and economically. Perhaps that is why recipes for pea soup, there are innumerable. And you probably also know is not a single recipe for this democratic dishes. Did you know that each pea soup recipe has the right to interpretation? And even pea soup mashed potatoes can be cooked at least six different ways.
More precisely, the method is not the way ... some one, but that the result is different. Because each soup its exclusive recipe. Do not believe? Then choose the recipe to his liking and try to cook soup from peas that will not leave anyone indifferent.
Pea soup in Georgian
This recipe does not claim the title of national Georgian cuisine. However, certain notes, and even motives of Georgian cuisine at it there, making it very spicy soup and its unique taste. Soup prepared without meat and without the usual smoked. But due to the abundance of spicy dried herbs and fragrant spices has just indescribable taste.
Ingredients:
Dry peas - a pound;
Onions - 1 head;
Garlic - 3 cloves;
Ground coriander - half a teaspoon;
Cumin (Seed) - half a teaspoon;
Hops-suneli;
Black pepper;
Cilantro;
Dill;
Salt;
Adzhika.
Preparation:
Pour into a three-liter pot peas and washed with cold water (water volume take three times as many peas). We clear the onion finely and add to shinkuem peas. Then put the pan on the heat and cook until the complete (and final) readiness peas. As a result, onions and peas in the boiling process should become "almost mashed potatoes."
While cooked peas, and obsushennuyu shinkuem washed greens: a bundle of cilantro and half the beam of dill; grind the garlic. Ready tenderized peas gently suppress tolkushkoy for mashed potatoes and boil again. Once the soup boils, remove the pan from the heat, put in the soup greens with garlic, as well as two pinches of pepper and mix hops-suneli and half a teaspoon of cumin and coriander. Acute adjika and add salt to taste.
Pea soup with croutons
The recipe is very hearty and nourishing soup. And if the first recipe conjures up thoughts of eastern cuisine, this soup will cause a strong association with the hospitable Ukraine, where to this day in honor of lard.
Ingredients:
Dry peas - 200 g;
Boiled pork - 100 g;
Lard (fresh or salt) - 50 g;
Carrots - 1 pc .;
Onions - 1 pc .;
Root parsley;
Broth - a quarter cup.
For the croutons:
White bread;
Butter.
Preparation:
Dry peas wash out, fill with cold water and cook until tender. Carrots and parsley root (number - to taste) will wash, clean, and we shall cut small strips. Nashinkuem bulb. Lard we shall cut into cubes and place on a hot skillet. Saute bacon, heated with the fat, and the fat pieces turned into cracklings. Remove bacon from the pan and put in heated with fat sliced roots and onions. Passeruem them until cooked and mixed with pork cracklings.
Cooked peas passed through a sieve (or pyuriruem in a blender), we dilute pea broth and season with salt. Flour lightly fry a dry frying pan and mixed with broth, cook the white sauce. This sauce, browned pork cracklings and roots lay in the soup.
From preparing white bread croutons and fry bread slices with butter. Serve the soup with croutons and boiled pork.
Green soup with garlic
And this recipe for thrill soups, and indeed garlic. And another distinctive feature of this soup - green peas. If you have never cooked soup from fresh or frozen green peas, then it is time to try.
Ingredients;
Frozen green peas - 800 g;
Onions - 1 head;
Garlic - 2 heads;
Vegetable broth - 1 liter;
Butter - 100 g;
Cumin - 1 tablespoon.
Preparation:
First, prepare the garlic soup: unpeeled garlic cloves put on drizzled with oil and bake pan (about twenty minutes) in the oven. Garlic Cool, divide into cloves and peel.
Melt the butter in a frying pan and fry the chopped onion on it. The fried onion add the cumin, green beans and garlic. Fry all together for another couple of minutes, we shift into a frying pan and fill it with soup. Cook the soup for ten minutes. Ready soup bring to a state of puree through a sieve or blender, add salt and spices to your liking. Serve soup with crunchy croutons and sour cream.
Pea soup
This soup is different delicate creamy consistency. A recipe of its preparation is quite simple, despite the refined look and taste of the soup.
Ingredients:
Dry peas - 1 cup;
Carrots - 1 pc .;
Onions - 1 pc .;
Potatoes - 3 pcs .;
Salt, herbs, garlic and smoked meats (bacon, sausage) - to taste.
Preparation:
Peas rinsed and pour two liters of cold water. Put the pan on the heat and cook the peas until tender. Meanwhile, wash and peel the potatoes and carrots. Potatoes cut into small cubes, carrot rub on a coarse grater, onions shinkuem. Chopped vegetables add to the peas and cook until done now vegetables.
The resulting soup transform into soup to a blender or mixer, season with salt and finely chopped greens. Served with smoked meat and garlic.
Pea soup for the children's menu
We are all about themselves, but about himself, but about the children's menu and forgotten altogether. But peas and useful for children (though, for those who are already more than a year). Therefore, we offer you a recipe for pea soup puree, which is neither pungent nor the presence in it of fatty meat or sausages, or the abundance of spices. That is why this recipe is perfect for a children's menu.
Ingredients:
Frozen peas;
Water;
Sol.
Preparation:
Fill with cold water peas and cook it until tender. Welded peas rub through a sieve, season with butter and salt and boil the soup again.
Pea soup with olives
This recipe allows to dilute the taste of peas piquant taste of olives. And for the more saturated "bouquet" to add more peas and fresh pepper and tomato.
Ingredients:
Dry peas - half cup;
Bulgarian pepper - 1 pc .;
Canned olives - half of the banks;
Carrots - 1 pc .;
Tomato - 1 pc .;
Salt and pepper.
Preparation:
Peas are washed with cold water and cook until tender. Carrot and clear the three on a grater. Washed tomatoes cut into cubes. Exempt from pepper seeds and partitions, wash and cut into cubes, too. Fry the vegetables in butter or vegetable oil. Olives take out of the banks and finely chop. Add the roasted vegetables to the cooked peas and crushed everything in a blender. Once again, we give the soup to boil, season with black pepper it, salt and chopped olives. Serve with croutons of white bread.
Here are so many different ways you can cook pea soup. And he will have only peas or spicy and sharp, lean meat, or richness, but always delicious, useful and economical. Choose a recipe and cook the soup, cook with pleasure. And enjoy your meal!
We recommend that read: Pea soup with smoked meat
Contents:
Pea soup in meat broth
Pea soup with meat and croutons
Pea soup is loved by many because it is easy to prepare, very tasty and nutritious. Legumes, which belongs to the peas contain vegetable protein, as well as many useful minerals. And if this is the first dish to cook meat broth - for example pea soup with beef, - the bowl of soup could become a full dinner.
Pea soup in meat broth
Ingredients:
600g beef brisket
300 g of peas
2 onions
2 carrots
150 g smoked pork loin
2 potatoes
salt, pepper, bay leaf, parsley
Cooking method:
Peas rinse thoroughly, fill with water left overnight for swelling. Meat thoroughly wash and soak in cold water for about 30 minutes in a saucepan put the beef, peeled onions and carrots, bay leaf, allspice and black pepper, pour the cold water and set on fire. Bring to a boil, remove the foam and cook over medium heat, until cooked meat.
Peas need to discard in a sieve, to shift into a saucepan, cover with beef broth and cook over low heat until until it becomes soft. Add peeled and chopped potatoes and continue to cook.
Smoked loin cut into small cubes and fry in a pan, add the bay leaf, chopped onion and carrot and stew together for 5-7 minutes. Add browned vegetables in a pot of soup, add salt to taste and bring to a boil. Let stand 15-20 minutes.
Before serving in each bowl put sliced boiled beef soup and garnish with greens. The recipe is simple and quite affordable.
Pea soup with meat and croutons
Ingredients:
600 grams of beef shank
400 g of peas
150-200 g bacon
2 onions
2 carrots
100 g of white bread croutons
salt, pepper, bay leaf
Recipe:
Peas rinse, cover with cold water and leave overnight to swollen. Meat wash, cover with cold water and leave for 30-40 minutes. In a saucepan put the meat, spices, onions and carrots, cover with water and cook meat broth.
Peas recline on a sieve, to shift it into the pan, pour the broth and cook until until it becomes quite soft.
Prepare zazharku. To do this in a frying pan fry the diced bacon, carrots, onions. Add to soup browned vegetables, sliced boiled beef, add salt, bring everything to a boil and remove from heat. Give the soup infuse for 15-20 minutes.
Before serving pea soup with beef, sprinkle with croutons. They cook simple enough: white bread cut into cubes or strips and dry it in a pan, pre-grated garlic clove.
Each recipe has its own flavor, but none of them does not require any special effort or unavailable products. Moreover, you can always make your recipe a supplement, because cooking - a creative process.
