How to cook peas for soup and cook pea soup

Pea soup recipes can use fresh, canned, dried split and dried whole peas. The last two are an ideal base for pureed soups. Dried peas require pre-soaking for 3-5 hours. If you use fresh or canned green peas, the soup will taste more vegetable and summery.

Pea soups also differ in their broth base. The first and most common are meat soups. Peas are added for boiling to ready-made broth made from beef, chicken, lamb or pork (including smoked) bones. The second are lean soups, the taste of which is formed exclusively from vegetable ingredients. There are also mushroom soups. They are common in Estonia. Accordingly, the basis of the soup is mushroom broth.

Traditional pea soup with smoked meats

Pea soup with smoked meats

Ingredients:

smoked meat on the bone (beef or pork ribs, pork knuckle, chicken thighs, etc.) – 400 g
dry peas – 300 g
medium onion – 2 pcs.
medium carrots – 1 pc.
potatoes – 3 pcs.
greens (parsley, dill) – 2 bunches
laurel leaf - 2 pcs.
grows oil – 50 ml
salt and pepper - to your taste

Step-by-step instruction:

Soak the peas in cold water for 4-5 hours.
Boil about 3-4 liters of water in a saucepan. Throw smoked meat ribs, chicken thigh or whole pork knuckle into the water. Cook for 20 minutes over low heat with the lid closed. Add some salt.
Add soaked peas and cook for 45 minutes. The soup must be stirred periodically so that the peas do not stick to the bottom and burn.
Peel the onions and carrots. Chop into cubes and fry until the color of the sun in vegetable oil.
Taste the peas in the soup to see if they are done. As soon as it softens, peel the potatoes, cut into cubes and add to the soup. The frying goes after the potatoes. Season the soup to your liking.
Before serving, add the washed and chopped herbs, leaving the soup to simmer under the lid for another 10 minutes.

Soviet era pea soup recipes

A classic recipe for delicious soup from the times of Stalin.

This is how it was customary to serve a festive dinner at that time: first of all, they served an appetizer, which was placed in different places on the table, then soup, then a fish dish, poultry, and roast. At the end, dessert was served - fruit, cake. So this pea soup from the time of I.V. Some Soviet family could have prepared it for Stalin for the New Year or birthday.

Pea soup with ham or smoked pork belly

ham or smoked pork belly – 500 g;
dry peas – 250 g;
230 g roots and onions;
cow butter – 30 g;
salt - to taste.

To properly prepare this recipe, you first need to soak the peas overnight; cook broth from ham or smoked pork belly, then cook peas in it for 1.5 hours.

Wash the roots and onions under running water, cut them, sauté them, adding cow's butter, and put them in the broth 20 minutes before eating. Add salt to taste.

This delicious pea soup is served with croutons made from toasted white bread.

Creamy pea soup with croutons

Ingredients:

dried green split peas – 200 g
leek – 1 stalk
French baguette – 1 pc.
olive oil – 80 ml
garlic – 1 head
salt and seasonings

Step-by-step instruction:

Green split peas do not require pre-soaking. You can immediately fill it with two liters of water and put it on fire. The soup will be lean, without meat ingredients, but this will not make it any less satisfying and tasty.
While the peas are cooking, thinly slice the leeks and fry a little in oil.
Cut the baguette into equal cubes, 3 cm each side, and grease all sides with olive oil mixed with grated garlic. Lightly fry the croutons in a frying pan until golden brown.
Add fried leeks to the peas. Add salt. Puree the finished soup using an immersion blender.
Serve with warm croutons.

Pea soup with chicken and smoked meats

Ingredients:

whole chicken – 1 pc. (1 kg)
any smoked meats (sausages, cracklings, meat trimmings, smoked lard, etc.) – 200 g
crushed or whole dried peas – 300 g.
medium potatoes – 2 pcs.
medium carrots – 1 pc.
medium onion – 1 pc.
sheet. laurel - 2 pcs.
salt and pepper

Step-by-step instruction:

Soak peas in cold water overnight.
Chop the chicken and add water. Place on the fire, bring to a boil, skim off the foam and reduce the heat. Cook covered for about an hour.
Grind the smoked meats and add to the chicken broth at the beginning of cooking.
Wash, peel and cut the potatoes into cubes. Add 10 minutes before turning off the soup. Then add finely grated carrots.
Peel the onion and fry in oil, transfer to a saucepan with soup.
At the end, add salt and pepper to the soup and add bay leaves.
The soup looks more appetizing if served with fresh herbs.

Apple and pea soup from Africa

Ingredients:

medium onion – 2 pcs.
little with livochn. – 80 g
large apple – 1 pc.
wheat flour – 30 g
chicken broth – 600 ml
dried green peas – 200 g
natural cream – 40 ml
fresh greens – 1 bunch
curry seasoning – 30 g
salt and white pepper

Step-by-step instruction:

Heat chicken broth. Pour green peas into it and cook until tender, about 30 minutes.
Grind soft peas in a blender.
Peel and cut the onion in any way. Fry in a frying pan with butter.
Wash and peel the apple. Cut into cubes and add to the onion in the pan. Sprinkle with flour and heat everything well.
Send the onion-apple fry into the pea soup. Bring to a boil and cook for another 10 minutes.
Add salt and pepper, and at the end add chopped fresh herbs and pour in cream.

Recipe for delicious vegetarian pea soup from perestroika times

Milk soup with green peas

Ingredients:

potatoes – 100 g;
green peas – 200 g;
onion – 50 g;
cow butter – 30 g;
milk – 0.5 l;
water – 200 g.

This easy dietary first course turns out especially well in late spring and early summer, when new potatoes and green pea pods appear in the country beds.

Pour peeled and cut into small rectangles potatoes 2 fingers higher with hot water and cook for 10-15 minutes, then add onions sautéed in oil, green peas, milk to the soup and bring to a boil. Delicious vegetarian pea soup is ready!

German pea soup

For Germany, pea soup with smoked bacon is traditional. It belongs to winter nutritious dishes. Often, in addition to bacon, Bavarian sausages and kassler (marinated pork) are added to it. This soup is served with dried black bread.

Ingredients:

dry split peas – 350 g
smoked bacon – 200 g
large onion – 1 pc.
medium carrot – 1 pc.
raises oil – 30 ml
water – 2 l
salt pepper
brown bread for serving

Step-by-step instruction:

Wash the peas (if possible, pre-soak them for several hours). Place in water and bring to a boil. Do not remove the foam from the pea soup during cooking.
Cover the soup tightly with a lid and cook for 1-1.5 hours.
Peel the onion and chop into cubes. Do the same with carrots. Fry the vegetables in a pan. oil in a frying pan.
Cut the smoked bacon into cubes. After five minutes of frying the vegetables, add bacon to them. Mix well and fry for 10 minutes.
Pour a cup of pea broth into the frying pan and simmer until the contents of the frying pan soften.
Add a little boiling water to the saucepan where the peas are cooked.
Pour the carrots, onions and bacon into the pea soup and bring to a boil. And remove from the stove.
Thick and flavorful German pea soup is ready. All that remains is to complement it with salted black bread crouton.

Soviet era pea soup recipes

A classic recipe for delicious soup from the times of Stalin.

Pea soup with ham or smoked pork belly

ham or smoked pork belly – 500 g;
dry peas – 250 g;
230 g roots and onions;
cow butter – 30 g;
salt - to taste.

To properly prepare this recipe, you first need to soak the peas overnight; cook broth from ham or smoked pork belly, then cook peas in it for 1.5 hours.

Wash the roots and onions under running water, cut them, sauté them, adding cow's butter, and put them in the broth 20 minutes before eating. Add salt to taste.

This delicious pea soup is served with croutons made from toasted white bread.

Mushroom pea soup

Ingredients:

dry split peas – 350 g
medium potatoes - 2 pcs.
carrots - 1 pc.
medium onion - 1 pc.
frozen or raw champignons - 300 g
raises oil – 50 ml
laurel leaf - 1 PC.
fresh greens – 1 bunch
salt and pepper
water – 2.5 l

Step-by-step instruction:

Soak the peas in room temperature water overnight. It should swell. This will speed up the cooking process.
Wash the peas and cook in a saucepan over high heat.
After boiling, reduce the heat to low and skim off the foam. Chop the peeled onion and add to the broth. Stirring, cook for another 30 minutes.
Peel and cut the potatoes. Pour into the soup pot and cook for another 15 minutes.
Wash and peel the carrots, then grate them and put them in a saucepan to cook with the rest of the ingredients.
Wash the mushrooms, chop and fry in a frying pan in oil. Fry the mushrooms until light brown and don’t forget to salt them.
Pour the mushrooms into a saucepan with soup, add bay leaves and cook pea soup. If the broth requires it, add salt to taste.
Wash and chop the greens and add to the soup. When serving, you can add a spoonful of sour cream to this mushroom pea soup to taste.

Pea kuleshik

Most often, people prepared this simple pea soup during Lent.

Ingredients:

dry peas – 650 g (3 cups);
cow or vegetable oil - 15 g;
a small slice of stale bread;
1 parsley (root);
1 not very large onion;
flour – ½ tbsp. l.;
rock salt (to taste).

To make this pea soup, you need to soak 3 cups of peas for about 4 hours. Use a colander spoon (that is, a spoon with holes) to transfer into a rondelle (the so-called ceramic pot for cooking), pour water over the peas. Put half a tablespoon of butter (if fasting, then lean, sunflower, and if not, then butter), a piece of stale bread, close the lid, let it boil over high heat, then switch to lower heat, boil the peas as best as possible without salt, stirring with a hoof (a special spoon with a long handle, which was cut from a single piece of wood). Pass the hot peas through a sieve.

Dilute with vegetable broth made from roots, fry 1 parsley and 1 onion in oil (half a tablespoon); adding flour (half a tablespoon), fry again, add peas, salt to taste and let it boil. Serve pea soup, or kuleshik, with potaptsy (potaptsy is a dish like crouton, fried or simply dried bread. Potaptsy was dried to season pea or bean soups, borscht, etc.).

Pearl-pea soup with celery

Ingredients:

dried peas - 220 g
dried pearl barley – 50 g
celery root – 1 pc.
vegetable broth (or meat - optional) - 2 l
smoked bacon – 120 g
creamy butter - 30 g
onion – 1 pc.
garlic - 3 teeth.
salt and pepper - to taste
black bread for serving

Step-by-step instruction:

Mix peas with pearl barley and fill them with water in a deep container. Leave to soak for at least 6 hours.
Drain the water from the cereals, pour them into a saucepan and pour in the broth, boil. Reduce heat and cook the soup for at least 40 minutes.
Chop and fry the bacon on all sides until crispy, about 6-8 minutes. Place the bacon on paper towels to drain the fat completely.
There will be some bacon grease left in the bottom of the pan. Add butter to it and fry chopped onion and garlic in it. Sauté for no more than 8-10 minutes. Add chopped celery and cook for a few more minutes.
Pour the prepared vegetables into the soup with the peas. Place the bacon in the pan, salt and season everything well. Cover tightly with a lid and cook over low heat for about 20 minutes.
It is recommended to serve pearl barley and pea soup with a slice of salted rye bread.

Mint green soup

Ingredients:

green peas, canned, frozen or fresh - 240 g
vegetable broth - 500 ml
fresh mint – 1 sprig (80 g)
fresh thyme leaves – 2-3 sprigs (50 g)
fat sour cream – 80 g
ground nutmeg - on the tip of a knife
salt and black pepper

Step-by-step instruction:

Vegetable broth is a decoction from cooking carrots, potatoes, celery and onions with the addition of salt and bay leaves.
If you use frozen or fresh peas, pour boiling water over them and leave for a few minutes (no longer than 5-7). The canned one just needs to be opened and the water drained.
Add the peas to the warm broth, add washed and chopped mint and add thyme.
Using an immersion blender, mix everything well until pureed. If the green soup turns out to be too thick, you can add another half a glass of vegetable broth to it. Salt to taste and add pepper. Then add nutmeg and all the sour cream. Mix again.
Serve with mint leaves and crispy white croutons.

Pea soup is one of the first lunch dishes, but sometimes it can replace an entire meal, it is so satisfying and complete. Peas contain a large amount of natural vegetable protein needed for muscle tissue. Glutamic acid also predominates in pea soup, which stimulates brain activity. And, of course, the beneficial indigestible dietary fibers present (by the way, they are the root cause of the “musicality” of pea crops) have a positive effect on intestinal motility and prevent diseases of the gastrointestinal tract.

3 dinners for two with free delivery for RUB 1,990.

View menu