Pea puree in broth (split green peas)

Pea puree can also be served in small portions - in tartlets

Recently cooked with garlic and spices and. There is a lovely, spicy-scented broth (NOT salty). I decided to cook the green split peas Mistral on it. It turns out to be very tasty even on water, but on broth it doesn't come off at all!

I also added garlic from the head boiled in broth to the pea puree. It's not obligatory. It was just a pity to throw away such a tasty thing. But you can serve these garlic cloves in general as an independent addition to mashed potatoes and meat.

Composition

for 3-4 servings

• Split green peas (quick-digesting) - 1 glass;
• Nonsalted broth (preferably fatty, from pork, brisket, pork ears, lamb) - 2-2.5 cups;
• Krasnodar tomato sauce or tomato paste - 4-5 tablespoons;
• Freshly ground black pepper - 0.5 teaspoon;
• Dried basil - whisper;
• Salt to taste;
• Possible additives are fried onion rings, garlic, herbs (basil, parsley, mint), bell peppers (fried with onions or fresh), lemon juice.

Likewise, you can make red lentils (quick-cooked). And you will have a delicious lentil puree.

How to cook

• A prerequisite is unsalted broth. If the broth was salted, then it is better to cook the peas in plain water (otherwise the cooking time will increase significantly). Pour green split peas into the broth (cold or hot), cook for 40-50 minutes until the peas are completely softened and strongly boiled. If it turns out that the peas are still tough, and the broth has boiled away, add more broth or water. Be sure to stir: at the beginning of cooking - sometimes, towards the end - quite often, so as not to burn.
• When the peas are well boiled (ready) - add tomato sauce, ground pepper, basil, salt. If the peas have turned into mashed potatoes, but they are watery, boil until the desired density. Keep in mind that the finished hot puree will thicken and become like a paste when solidified, and after cooling it will generally solidify and will be cut off with a spoon like soft butter. Therefore, when you see that the mashed potatoes have turned out (everything is soft) and the mass begins to stick slightly to the sides of the pan - you're done!

This dish tastes like meat pea porridge (remember, there was such canned food in Soviet times, with meat and fat?), Only the taste of our pea puree on a strong meat broth turns out to be more refined and interesting! The thickened puree can be spread on bread like a paste or put in tartlets for an appetizer on a festive table (as in the beautiful photos of Natasha Rybka).

Pea puree, warmed up in a container. Tasty both cold and hot.

Delicious pea puree
it can be an appetizer, a side dish, and an independent dish.

It is convenient to put puree in tartlets. You can decorate with herbs, a slice of tomato or sausage

If you are preparing mashed peas with onions, then it can be fried (stewed until soft) in vegetable or butter, or together with pieces of brisket. Season the mashed potatoes with salt and season. Together with onions, you can fry and stew strips of bell pepper.

If you don't want to fry, you can serve pea puree with rings of fresh onions (tastier with red Yalta) or pickled onions.

If you cooked broth with a whole head of garlic, you can remove the garlic cloves soaked in broth from the shell and add them to the puree for 5 minutes before the end of cooking.

When cooking green split peas in water it will work. Such a dish will be delicious and simple with salt (because green split peas are very crumbly and satisfying, they have a rich, luxurious taste even without additives). And if you fill mashed potatoes with vegetable (or butter) oil, it will turn out even tastier. And with spices, onions, garlic, tomato sauce - generally super!

And here . For those who do not have green peas, but only the usual yellow -. Delicious too! In general, ordinary peas can also be mashed in broth, only it will take longer to cook.

Both adults and children love to eat green peas. Practically in every vegetable garden there is a place for vegetable legumes, moreover, agricultural technology does not include complex measures. An important component of a good harvest is the selection of varieties and high-quality pea seeds. With the current assortment of seed, making a choice is not so easy, a description of the different varieties will help you with this.

In this article, you can familiarize yourself with the most popular varieties, the yield and quality of the fruits of which have been tested for years.

The ripening period of the Alpha variety is early, from the moment of germination of shoots above the soil surface to technical ripeness, 45-55 days pass. The variety has a stable yield (6-7 t / ha), resistance to fusarium, ascochitosis and other diseases.

The height of the bush in centimeters reaches 55, 2 beans are formed in each bosom, 5-9 seeds develop in a pod 7-9 in length.

Pea variety Alpha

The peculiarity of the culture lies in the high market value and taste due to the high sugar content in the composition.

When sowing, the scheme is used: row spacing - 20, the interval between seeds - 5, the depth of immersion of peas - 3-4.

Early ripening peas with a growing season of 55-60 days. The height of the bush reaches 50-70 cm, and therefore requires a garter. Pod parameters at the stage of technical ripeness: length - 7-8 cm, number of seeds - 5-9 pieces. The culture is resistant to ascochitosis and powdery mildew.

With proper fertilization of the soil at the stage of preparation for sowing, no further fertilizing is needed. Features of the fruit - very sweet taste, ideal for canning. Yield indicators: 7-8 t / ha.

Ambrosia

A high-yielding variety with a maturation period of 45-56 days. The bush is formed to a height of 70 cm, so a garter or installation of trellises is required. In the axil of the plant, 2 beans each develop. At the stage of technical ripeness, the pod length reaches 8-10 cm, each contains 6-8 seeds... Disease resistance is average, tolerance to Fusarium is noted.

Sowing works are carried out in May, and in June it is time to harvest (up to 1.3 kg per 1 m2). When planting, the scheme is used: 30x15, the immersion depth of the peas is up to 5-6 cm.

Regular application of mineral fertilizers prolongs the fruiting period, which increases the yield.

faith

A super early pea variety with a growing season of 50 days. The bush is formed of medium size, reaching a height of half a meter. Straight or slightly curved pods contain 6-9 peas. Amicable germination of crops is replaced by no less amicable fruiting.

Intensive maturation requires additional nutrients that need to be added as top dressing every 10 days. Harvest up to 500 grams per square meter. When disembarking, the scheme is used: 15x5, immersion depth - 4-6. The beans are used fresh, for freezing and canning.

Description of the variety Ambrosia

Oscar

A high-yielding early-ripening variety with a growing season of 65-69 days. Bushes are formed high, reaching 80 cm, so trellis should be installed along the bed or tie to individual pegs. The pod is large, dark green in color, up to 9 cm long, contains 10-12 seeds. Average disease resistance, the plant is tolerant to fusarium wilt... Yield indicators: 7 t / ha.

When planting, the scheme is used: 20x6 cm.If high-quality soil fertilization was carried out before sowing, then top dressing can be omitted.

An unpretentious high-yielding variety with a growing season of 60-70 days. A strong stem is formed up to 80 cm in height, which provides for the procedure of tying or installing a trellis. On one bush, an average of 14 pods are tied, each reaching 5-8 cm in length, the number of peas is 6-9 pieces.

The peculiarity of the plant is the absence of a parchment layer, which allows the fruit to be consumed fresh without being removed from the pods.

Also, the beans are suitable for freezing and canning.

The culture has an average resistance to diseases, withstands night spring frosts, therefore it is suitable for growing in Siberia. Agrotechnics are very simple, there are no special conditions for watering and feeding.

Sugar Oregon

A medium-early ripening culture with a vegetation period of 55-70 days. Peas are considered one of the best for growing in the Moscow region. The height of the bush sometimes exceeds the 1 m mark, so trellises must be installed along the beds. The average length of the beans is 7-9 cm, each containing about 7 peas with a smooth surface. The peculiarity of Sugar Oregon is the thickness of the parchment layer, it is so thin that it can be eaten with the pod.

When disembarking, use the scheme: 30x15. Young shoots develop intensively in fertile soil rich in calcium (the medium should be neutral or slightly acidic). Aeration also affects yield, so it is carried out regularly.

Pharaoh

The culture is mid-season with a growing season of 68-85 days. The peculiarity lies in the high yield, about 18, 9 centners are removed from one hectare. The plant has good immunity, easily tolerates drought. Tolerance to root rot and ascochitosis is noted. The number of nodes up to the first inflorescence is 11-15, 3 flowers are formed on each.

Oregon Pea Seeds

Firework

Ripening period - early, growing season lasts days. The bushes have a powerful stem, therefore, at a height of 65-80 cm, a garter is not a must. Ripe pods reach a length of 8-9 cm, each containing 7-8 peas. Brain variety is distinguished by high commercial characteristics and taste.

Troika

Late ripening plant with a vegetation period of 78-96 days. The bushes are of medium length, so a garter must be made.

Small peas in a bean are formed by small 6-7 pieces, but very sweet, for which they are appreciated by farmers and cooks.

Peas Three

Yield indicators - 5 t / ha. The top three belongs to the brain varieties, the taste, as well as the marketable ones, are at their best.

Even a novice gardener can cope with growing peas in the open field. As a reward for the time and effort spent, you can get a nutritious and vitamin-rich product that will complement the delicate taste of many dishes.

Today for lunch we had a delicious and hearty green dry pea soup. I used such peas for the first time, I always bought yellow ones.) Green peas are cooked faster than their yellow counterpart))), and the taste is softer, or something ...
Recipe from Ira-Iris from the Culinary Travel Club forum, my photos and comments.)

250 g dry green peas
1 onion
1 small carrot
2 cloves of garlic
1 green bell pepper **
a bunch of mint and basil ***
100 g s / c bacon
salt, sugar ****
ground red pepper *****
potato

To begin with, we set the peas to cook, do not salt the water right away, otherwise, instead of 40 minutes, our peas will cook for three hours. You can add 1/2 teaspoon of sugar to speed up the boil and enhance the flavor. But this is not at all necessary, green peas are cooked faster than yellow ones.
Bacon (preferably thin slices) cut across into small pieces and fry in a dry frying pan until crispy, then put on a paper towel to absorb excess fat. You should have a kind of bacon chips. Then fry the chopped onions and garlic in the same pan. When the excess liquid has evaporated and the onion turns golden, add the carrots grated on a coarse grater, fry lightly and add finely chopped bell peppers. Simmer everything, add the diced potatoes last, and continue to simmer until the potatoes are almost ready.
When the peas are almost ready, put the vegetables that we have in the pan into the pan, salt to taste, pepper, add finely chopped greens (mint and basil - this is the whole "chip" of the soup), boil for 5 minutes, remove the pan from heat, cover tightly and let the soup brew for about 20 minutes.
Serve with garlic croutons, top each plate with crispy bacon and fresh basil.

** It is not at all essential to use green pepper. These are purely color sensations. Use whatever you have. Although raw, the multi-colored peppers vary in taste, in my opinion.

*** There should be a decent amount of mint and basil - a full bunch in total, not three sprigs. This is the key to success.

**** Use sugar as an option. Well, if you really need to boil peas very quickly. Sometimes sugar is added to dishes to enhance the flavor. Just a little, half a teaspoon in a saucepan. And it works ...

***** There should be enough red pepper to make it feel. You can even use fresh chili if you like.

My comments: we had this soup for lunch today. Only without bacon.) This delicious soup is made from green peas and cooks faster, really. I grated potatoes, like Tamara does from the same KKP. But I didn't stew potatoes with onions and carrots, I cooked them.
The greens were dried - I will definitely cook this soup with fresh herbs to feel the full flavor.
I soaked the peas for an hour, out of habit.)))

Rinse peas, place in a saucepan with water or vegetable broth and bring to a boil. After boiling, cook over low heat for about 30 minutes. There is no need to soak the green split peas "Mistral", and they cook much faster than normal peas.

Meanwhile, grate the carrots, finely chop the onion. Put the olive oil together with sun-dried tomatoes in a pan and fry the onions and carrots on it until golden brown.

Rinse the ramsons well, remove the hard root part. Finely chop the stems together with the green part. Remove seeds and internal partitions from sweet peppers, cut the pulp into cubes. Disassemble the broccoli into inflorescences. Pound peppercorns and coriander in a mortar.

When the peas are cooked, add the sautéed onions and carrots to the pan, and season with salt. Cook for 5 minutes. Then add bell peppers and wild garlic to the soup, which will give the dish a delicate garlic aroma and fill it with vitamins. Then put broccoli in a saucepan. Cook for 3 minutes. Season with spices, turn off the heat, cover and let it brew for 15 minutes. Bon Appetit!