Of all the soups that we prepare daily, only pea and bean soups cannot be prepared quickly; they require a lot of additional preparation. After all, every housewife knows that peas must be soaked for several hours before being added to soup. That's why this soup doesn't appear on home menus very often. Is it possible to quickly cook pea soup without soaking the grains for a long time?

Experienced housewives have found several ways to speed up the readiness of peas for cooking. Someone suggests boiling the peas in salted water for 10-15 minutes, then adding a glass of cold water to the pan, thereby speeding up the softening of the cereal. Some housewives advise making pea soup by replacing whole grains with pea flour. Our recipe will help you quickly complete the task and teach you how to cook pea soup in a short time.

What to take for soup

To make the soup tender, with a pronounced pea flavor, we will need:

The presented set of products is designed for a 3-liter saucepan. Yields 4 servings. Cooking time is about an hour.

Tip: To quickly prepare the dish, use polished split peas.

Food processing and preparation steps

In our recipe, you can refuse to prepare the broth in advance. Our task is to cook pea soup quickly, without leaving the stove.

First, you should prepare all the products for placing in the pan.

1. Clean and wash the meat.
2. Peel potatoes, onions and carrots.
3. Pour water into the pan.
4. Wash the peas several times under cold running water.

Now all the ingredients of the future dish are ready for cooking.

Important! We will need two 3-liter pans: one for cooking meat, the other for cooking peas and the soup itself.

1. Pour 2 liters of water into the broth pan. We put it on the stove. Add meat and onion. Having brought the contents of the pan to a boil, reduce the heat and cook the broth. To cook the meat quickly, you can cut it into small portions.
2. Take a cauldron or pan prepared for peas, pour cold water over the dishes, and pour the washed cereal into it.
3. Fill the peas with cold water so that it covers the cereal one finger above its level, put it on low heat.
4. Stirring occasionally, cook the peas until all the water in the cauldron boils away. This usually takes 7-8 minutes. Immediately pour more water to the same level. Cook again until completely boiled. Fill the water a third time and repeat the entire operation.
5. The thrice-boiled peas must be thoroughly crushed directly in the cauldron. If you have a blender, use it. Place the cooked peas in a blender bowl and grind to puree.
6. We take out the meat and pour the remaining broth into the crushed peas.
7. Cut the potatoes into small cubes, grate the carrots on a medium grater, and add the vegetables to the peas.
8. Salt and pepper to taste. Cook until the potatoes are ready. Approximately 15-20 minutes.
9. Turn off the heat and let the soup brew for half an hour.

For piquancy, pea soup can be supplemented with separately served rye croutons with garlic.

By the way, you can quickly make croutons yourself. Cut half a loaf of rye bread into small cubes, dry it in the oven, grate with garlic - an appetizing addition to the first course is ready.

It is not forbidden to decorate the soup poured into bowls with finely chopped herbs, if your household likes it that way.

In contact with

Prepare the peas for the soup. Place in a colander and rinse under running water. Place in a saucepan with a capacity of at least 2 liters and fill with cold water. Leave for 3-4 hours.

Cut the smoked pork ribs for soup into smaller pieces (2-3 ribs). Place in a large saucepan with a capacity of at least 3 liters, fill with cold water (2-2.5 liters) and bring to a boil. Skim off the foam, then reduce the heat under the pan to low. Cook for about 1–1.5 hours. The meat on the ribs should become soft and easily separate from the bone.

Strain the finished soup broth through a fine sieve. Remove the meat from the ribs and chop. Set aside until ready to serve, adding a little broth. Rinse the pan and pour the remaining broth into it. Bring to a boil over high heat. Place the peas in a colander and rinse with running water. Add to the pot of boiling broth and bring to a boil again. Cook over medium-low heat for 30 minutes.

Peel onions, carrots and potatoes for soup. Finely chop the onion. Wash the carrots and potatoes. Cut the carrots into strips or small cubes, potatoes into small slices.

Add the potatoes to the pan with the broth and peas. Cook for 20 minutes. While the potatoes are cooking, stirring and frying the onions and carrots in vegetable oil. Add to almost finished pea soup. Cook over low heat for 5 minutes.

Wash the parsley and dill, dry well on a paper towel and chop finely. Peel and chop the garlic. Cut the bacon into thin strips or cubes.

The classic recipe for pea soup will allow you to make an easy-to-prepare, but very aromatic, tasty and satisfying dish. For soups, it is important to use filtered water, fresh meat and split peas.

The dish is prepared with any type of meat, but the most popular is pea soup with beef.

Ingredients:

• 2.8 liters of water;
• 450 g beef tenderloin;
• 120 g peas;
• 2 potatoes;
• 60 ml oil for frying;
• 1 onion;
• 1 carrot;
• 6 g salt;
• 2 bay leaves;
• 4 black peppercorns.

Cooking steps.

1. The peas are sorted and washed. Soak in water overnight so that the grains boil faster.
2. The meat is washed, dried with a napkin, placed in a pan, filled with drinking cold water and placed on the stove. After boiling, reduce the heat to minimum. The foam is removed from the pan. Fresh beef should be cooked for 1 hour 50 minutes. If the meat is old, increase the cooking time.
3. The cooked beef is removed from the pan, cooled, cut into pieces and put back into the broth.
4. The soaked peas are rinsed again and combined in a pan with meat. Boil for 45 minutes.
5. Clean root vegetables. Cut into cubes or strips. Carrot and onion pieces are fried in oil until golden brown.
6. Add potatoes to the broth with peas and meat and cook for 12 minutes. Next, add the roasted vegetables, salt, seasonings and cook for another 8 minutes.
7. Keep the finished soup covered for 15 minutes to let it brew.

Tip: if you don’t have time to soak the peas, you need to keep them in warm boiled water for 20 minutes, changing the water twice.

Classic pea soup recipe

The dish turns out to be very nutritious. Pea soup can be given even to one-year-old babies.

Required Products:

• 600 ml water;
• 200 g peas;
• 270 g bacon;
• 60 g butter;
• 1 onion;
• 5 g salt.

Cooking steps.

1. The peas are sorted, leaving the good grains, washed, and soaked overnight.
2. In the morning, the grains are placed in a colander to allow the water to drain completely.
3. Boil water in a saucepan. Pour peas into it. Boil for 1.5 hours, regularly skimming off the foam.
4. Peel, wash and chop onions, carrots, bacon. These ingredients are fried in butter for about 6 minutes.
5. Pour the frying mixture into the peas, cook all components for 15 minutes.
6. The finished soup is placed in a blender and pureed. The dish is left to steep under the lid for 10 minutes.

Classic soup in a slow cooker

The dish according to this recipe is prepared very quickly, requiring 2 times less time than when cooking in the classical way. This makes the soup rich and flavorful.

Required components:

• 2 liters of water;
• 400 g beef on the bone;
• 200 g peas;
• 4 potato tubers;
• 1 onion;
• 1 carrot;
• 5 g salt;
• 40 ml oil for frying;
• 3 bay leaves.

Cooking steps.

1. The peas are rinsed and soaked in running water for 12 hours.
2. Broth is boiled from beef for 1.5 hours.
3. The peeled onion is cut into smaller pieces and the carrot is grated. Vegetables are placed in a multicooker bowl and cooked in oil on the “Fry” mode.
4. Potatoes are cut into medium slices. Combine with fried root vegetables. Peas are also placed there.
5. The ingredients are poured into beef broth, bay leaves and salt are added, covered with a lid and cooked in the “Soup” mode.

Cooking with chicken broth

The dish according to this recipe turns out to be less caloric than broth made from other types of meat. Soup can be included in the diet of those who count calories daily.

Ingredients:

• 2.6 liters of water;
• 2 chicken wings;
• 2 chicken drumsticks;
• 240 g peas;
• 1 large onion;
• 1 sweet pepper;
• 4 potatoes;
• 1 small carrot;
• 60 ml corn oil;
• 2 bay leaves;
• 6 g salt.

Cooking steps.

1. Peas need to be soaked for 6 hours to soften them.
2. Prepare the broth: the washed meat is placed in a cooking container, water is poured in and put on fire. As the water boils, skim off the foam. Chicken is cooked over low heat for 45 minutes.
3. Add peas, bay leaves, and salt to the broth. Boil for 15 minutes.
4. Finely chopped vegetables are sautéed in oil in a frying pan: onions, peppers, carrots.
5. Add fried peas and sliced ​​potatoes to the broth. Cook for another quarter of an hour.
6. The soup is eaten after it has stood under the lid for 10 minutes.

Traditional pea soup with smoked ribs

This is one of the popular pea soup recipes. The bright taste of smoked meat makes the dish unique.

Products:

• 4 liters of water;
• 400 g smoked ribs;
• 5 potatoes;
• 400 g peas;
• 1 large onion;
• 1 carrot;
• 10 g salt;
• 3 g ground black pepper.

Cooking steps.

1. Place the peas in a roasting pan, add water and cook over medium heat for 1 hour 20 minutes.
2. Chop the onion and carrot, add to the peas and cook for another 20 minutes.
3. The ribs are separated and placed in a roasting pan. After 10 minutes, add potato cubes, pepper, and salt. Cook for 18 minutes.
4. 2 bay leaves.

Cooking steps.

1. Pea grains are sorted and soaked overnight.
2. In the morning, transfer the peas to a cooking container and cook in water for 50 minutes, removing the foam from the surface.
3. Root vegetables are peeled and chopped.
4. Potatoes are added to the boiled peas.
5. Onion half rings and carrot sticks are fried in oil for 5 minutes. Then add flour to the pan and continue frying for another 2 minutes.
6. Frying and seasonings are sent to the pan. Simmer on low heat for 12 minutes.

Many who are going to cook this first dish are puzzled by the question of how to cook pea soup so that the peas are softened. We will look at just such a recipe for homemade pea soup with step-by-step photos below.

Ingredients

• Peas - 400 grams
• 400 ... 500 grams of meat for broth
• Potatoes - 3-4 pieces
• One carrot
• Onion
• Smoked meats - 400 grams
• Water, salt, sugar, spices

Recipe

Delicious and proper homemade pea soup and just pea soup are, as they say, “two big differences.” Therefore, so that even a novice cook can hear a lot of flattering reviews, and not cook something unappetizing that vaguely resembles pea soup, we’ll try to tell you about all the “pitfalls” of this amazing dish. But at the same time, we will try to make the cooking itself as simple as possible and tell you how to cook pea soup so that the peas are boiled.

So the first thing you need to do in order to prepare a delicious pea soup is to soak the peas. In fact, there is nothing complicated about it, just 400 ... 450 grams of dry pea grains

fill it with two liters of ordinary water at room temperature and “forget” about it for eight ... twelve hours. And although such preparation has little to do with how to quickly cook peas for soup, it is really necessary. But there is a little trick: if you forgot to do this in advance, it doesn’t matter. Fill the peas with boiling water, not room temperature. And then the peas will swell and become soft during cooking in just a couple of hours.

Now that the peas have been “pre-treated”, set them to boil. A liter of water (it’s better to leave the one in which it was soaked), one teaspoon of salt, the same amount of sugar, and on the stove. You need to cook it over low heat after boiling and under the lid until it becomes a homogeneous puree. Usually it’s an hour... an hour and twenty, no more. Yes, and it’s better to cook it immediately in a three-liter saucepan, which will then serve as a measure for pea soup, but more on that below.

However, what is pea soup without a tasty, rich broth. Therefore, 400 ... 500 grams of meat, one medium onion (put it directly in the husk, anyway, then the broth will be strained and everything will be thrown out of it), a teaspoon of salt, black peppercorns, bay leaf and two liters of water. After boiling - everything is as always, remove the foam, reduce the heat to low and cook our broth for pea soup for about an hour and a half.

While the broth and peas are cooking, peel and chop the other ingredients of the pea soup. Six - seven small (or three - four larger) potatoes,

cut into thin, short strips.

One large carrot

grate on a coarse grater.

Pea soup is especially popular in the winter, as it is very nourishing, rich, warms and gives extra strength. There are many recipes for pea soup, to suit every most sophisticated taste.

Basic rules for preparing products

Dried peas are yellow and green, depending on the degree of ripening. Whole peas should be soaked in cool water before cooking; crushed peas do not need to be soaked; they will not cook for long without it, just like dried green peas. After soaking, be sure to wash in running water.

If the liquid boils away during the cooking process, add only boiling water, otherwise the peas will not boil. In order to get pea soup - puree, the peas are mashed while still hot.

Depending on the variety, the cooking time for peas varies. For one variety it is enough to cook for 15 minutes, for another - more than an hour and a half. Soaking time is also important to achieve the expected result. The finished dish is served with croutons, croutons or crackers; this gives the soup a rich and noble taste.

Pea soup with smoked ribs

This is the most common version of pea soup. It is very simple to prepare and you only need to spend very little time on it. In addition, the result will tell you
am for myself. This dish is not only beautiful, but also rich, satisfying, and aromatic.

• dried peas - 500 g;
• smoked ribs, in this case pork - 500 g;
• roots (onions and carrots) – 1 pc.,
• potatoes - 2-3 pcs.;
• salt, garlic and herbs.

Recipe for pea soup with smoked ribs:

First of all, soak the peas in cool water for 4 to 5 hours. When it is swollen enough, rinse thoroughly. Let the smoked ribs cook for an hour and a half. Wait until the meat begins to separate from the bones, remove it from the dish and leave to cool. Pour the peas into the bubbling broth.

Without wasting time, prepare the vegetables and cut them. Potatoes and onions - into cubes, and it is better to chop the carrots on a medium-sized grater. After half an hour, add to the pan
I love potatoes. At this time, lightly fry the remaining root vegetables in refined oil until soft. Transfer them to the pea soup and cook for another 10 minutes.

Remove the cooled meat from the smoked ribs, cut into small pieces and return to the pan. Now you can add salt and your favorite spices. If there is bacon left in the refrigerator from breakfast, you can cut it into diamonds and place it in a saucepan with soup, pour in the greens and set aside from the stove.

The pea soup should sit for half an hour to reveal its flavor. Now the pea soup with smoked ribs is ready. All that remains is to pour into portioned plates, sprinkle with dill and serve.

Pea soup in a slow cooker

During the development of technology, many housewives now have a multicooker in their kitchen. Undoubtedly, it saves time and the dishes prepared in it are in no way inferior to those prepared in the traditional way.

Ingredients:

• pork - 500 g (it’s better to take it on the bone, the broth will be richer and more flavorful);
• crushed peas - 1 cup;
• potatoes - 3-4 pcs.;
• onions - 1 onion;
• medium carrot - 1 root.

Don’t forget herbs, salt and odorless vegetable oil for sautéing.

Recipe for making pea soup in a slow cooker with pork and potatoes:

A large selection of modes in the multicooker allows you to bring the taste of pea soup to perfection.

First, fry the chopped onions and carrots using the “baking” mode. Take them out, place the meat, cut into portions, into a bowl, fill 3⁄4 of the pan with water. Add peas, diced potatoes, overcooked. Bring the contents to a boil using the “steaming” mode, and only then select the main “stewing” mode. After 2 hours, the pea soup is ready.

You can choose a simpler cooking method, which involves simultaneously loading all the ingredients at the same time. To do this, prepare the vegetables - wash, peel and cut. Also wash the pork in running water, remove any thin parts, and cut into portions.

Put everything in a container, add water, add salt and select the “stew” mode for 2.5 hours. Pea soup in a slow cooker prepared in this way will be no less tasty. Before serving, decorate with herbs.

Pea soup with chicken

The chicken thigh broth is rich and has a beautiful golden color. Of course, you can use any part of the chicken for pea soup, not just thighs. From breast, for example, it will turn out less fatty.

• chicken thighs – 0.3 kg.,
• small potatoes - 2-3 tubers;
• split peas - 1.5 cups;
• onions and carrots - 1 piece each;
• turmeric - 2.5 g;
• bay leaf, black peppercorns, salt.

Recipe for pea soup with chicken:

Place the peas, pre-soaked for 1 hour, together with the chicken in a bowl. Fill it with clean cold water. Place on the burner and cook for about an hour, skimming off the foam. Peel the vegetables, grate the carrots, chop the onion and fry a little in refined sunflower oil.

At the very end, season with turmeric and pepper. When the peas are cooked, add diced potatoes to the pan. After a quarter of an hour, add the bay leaf and fry. Reduce heat to low, simmer, and after ten minutes turn off completely. Pea soup with chicken can be poured into bowls and served.

Pea soup with smoked meats

Despite the similar ingredients, smoked soup can be varied in richness, thickness and taste. Below is a classic recipe for this dish.

• pork ribs – 0.5 kg;
• brisket (or boiled-smoked bacon) – 300 g;
• yellow split peas;
• potatoes - 3 - 4 tubers;
• parsley or parsnip root;
• medium-sized carrots - 2 pcs.;
• onion - 1 medium head;
• water - 3 liters;
• salt - 10 g (1 tbsp);
• spices.

Preparation of pea soup with smoked meats:

Soak the peas in cool water for a while in advance. In this case, three to four hours will be enough. Pour prepared fresh pork ribs with cool water and cook for about an hour. Remove the meat from the pan, cool, remove from the bones and cut into small pieces.

Pour the washed peas and disassembled boiled meat into the broth, which continues to boil, and cook for another 30 minutes. As usual, cut the onion into small cubes and chop the carrots on a medium grater. Place smoked brisket, cut into small slices, in a preheated dry frying pan and fry. Place the roots there and fry until half cooked.

For a brighter and richer taste, crushed parsnip or parsley root should be added to the roast. Pour peeled and diced potatoes into the broth and boil for 5-7 minutes.

Now add the sautéed vegetables and smoked brisket, add salt, season with spices and cook until the potatoes are fully cooked. Then let the dish “rest” for half an hour.

The most delicious pea soup with smoked meats prepared according to the classic recipe is ready! Serve with chopped fresh parsley or dill.

Video recipe: pea soup with smoked chicken

Peas, like all legumes, contain large amounts of vitamins B and PP. It is rich in fiber, coarse fibers, and sugar, however, it is their content that leads to increased gas formation. To avoid bloating, peas are soaked for a long time in cold water, then washed thoroughly to remove all harmful substances.

You can resort to one more trick to avoid the negative impact of peas on the gastrointestinal system: add fresh dill to pea dishes. Peas are not recommended for pregnant women and people with kidney disease.

Interesting. Peas have been known since time immemorial. Even the ancient Greeks and Romans actively cultivated this crop. In Europe, before the potato conquered the world, pea soup was the most common dish among both the nobility and the working class. In addition to soup, peas are used in salads, main courses, porridges, and side dishes. Previously, they even made jelly from it. This soup is prepared from fresh green peas, and from dried and canned peas; frozen peas are often used.