How to cook pea soup with chicken so that the peas are boiled

Pea soup: classic recipe with chicken

If you are going to cook pea soup for the first time, I recommend starting with chicken broth, as it is the fastest and easiest to prepare.

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Ingredients:

Chicken breast broth - 2 l
Chicken breast - 1 piece
Split peas - 7 tablespoons
Smoked meats (sausages, sausage) - 100 grams
Potatoes - 4-5 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Greens and bay leaf
Salt - 1 tsp.

Preparation:

1. Without cutting, place the chicken breast in a saucepan with 2 liters of cold water. Immediately add the washed and soaked peas.

Pre-soak the peas in boiling water and leave for 2 hours. This time will be enough for him to reach the desired condition.

Cook for 30 minutes over medium heat.

2. At the same time, prepare the frying by frying chopped onion and grated carrots in a frying pan with a small amount of vegetable oil. Fry it over medium heat, stirring constantly, for 7-10 minutes until golden brown.

3. After 30 minutes of cooking the broth, add the prepared roast, peeled (but not chopped) potatoes and finely chopped smoked meats.

We do not cut the potatoes into slices, because after cooking they will need to be taken out and mashed into puree. We only cut potatoes if they are very large.

Reduce the heat to low and cook for 20 minutes until the potatoes are fully cooked.

4. Then we catch it from the broth with a slotted spoon, mash it into puree and return it back.

5. We also take out the chicken and cut it into small pieces. But it’s up to you to decide whether to return it to the broth or not. In our family, the meat is taken out and put on a separate plate, from which everyone takes as much as they want. It is very comfortable.

6. Next is another important point: during cooking, part of the broth will boil away and you will need to add boiling water to the pan. Depending on how thick the soup you like, you can add from 200 ml to 0.5 liters of boiling water. Or you don’t have to add it at all if you like semi-puree soup.

Then add salt, pepper to taste and herbs to the broth, mix, cover with a lid and simmer over low heat for another 10 minutes.

Ready. Before serving, place a small portion of crackers on a plate.

Bon appetit!

Description of preparation

Pleasant thickness, persistent aroma and rich taste make pea soup with potatoes one of the favorite dishes of many gourmets. The soup turns out tender, satisfying and surprisingly tasty. It is easy to prepare, and the products it contains are the simplest and most affordable.

The soup is cooked either lean or with regular chicken (beef) broth or based on any smoked meat. The dish is served hot, in liquid form or crushed into puree. Along with the puree soup, croutons made from wheat or rye bread are served. The usual liquid first course of peas is served with sliced bread or salty croutons.

How to cook pea soup with smoked meats

Traditionally, pea soup is prepared with smoked meats. Most often it is brisket or smoked ribs. The cooking method does not change.

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Ingredients for a 4 liter saucepan:

Dry peas - 250 g
Onion - 1 pc.
Garlic - 2 cloves
Bay leaf - 1 piece
Allspice – 6 pcs.
Carrots - 1 pc.
Potatoes - 4 pcs.
Pork loin – 200
Salt, pepper - to taste

The recipe is intended to be cooked in a 4 liter saucepan.

Not only can they be used as smoked meats

Preparation:

1. Prepare the peas. To make it soft and boiled, you will have to prepare in advance. Peas need to be sorted and soaked in cold water for 8 hours. After which it must be thoroughly rinsed in cold water.

2. Pour the prepared peas into a 4-liter saucepan, add a peeled whole onion and two cloves of peeled garlic. Pour cold water into the pan, bring to a boil over medium heat, then reduce the heat to low, add allspice and bay leaf. Cook for 2 hours over low heat, remembering to periodically remove the foam.

3. Cut the loin into strips and fry in a small amount of vegetable oil until golden.

4. After 2 hours, remove the onion from the broth (it will no longer be needed) and add finely chopped potatoes and carrots.

Cook for another 15-20 minutes until the vegetables are ready.

5. At the end, add the fried brisket, salt and pepper. Stir and bring the broth to a boil.

Pour the soup into bowls, add croutons and bon appetit!

How to cook pea soup “like in Soviet canteens”

How do they call this ancient, but everyone’s favorite soup! And “pea”, and “pig bean”, and “musical”! But no matter how much they laugh at this gastronomic work of art, there is no person who does not like this soup. For some reason, some inexperienced housewives believe that proper pea soup takes a long time to cook. Their opinion is wrong. The fact is that, firstly, today only peeled (hulled) peas are sold in stores, which cook quite quickly. Secondly, there are certain cooking techniques that speed up the process significantly. And pre-soaking is not the only one. Therefore, to the question: “How to cook pea soup correctly?” - I will answer: “Quickly!” As for recipes, there are hundreds of them. Here I will tell you only about my favorite ones, time-tested and by my family.

How to cook dietary pea puree soup

Take water and peas (for a glass of dry shelled peas, 3 glasses of ice water). Place the peas and fill them with ice-cold (!) water to barely cover the legumes. Bring quickly to a strong boil.

Add ice water, or better yet, throw in ice cubes. We wait until the water evaporates and add ice again. I don’t know why, but ice allows you to bring the peas to complete boiling in just forty minutes. About 20 minutes before the peas are ready, add the grated carrots, onions, and spices. I like to add turmeric, cumin and lemon zest, and also red pepper. When the peas are ready, grind the soup in a blender and add salt. Cunning. Be sure to add sugar at the tip of a spoon or more: it enhances the taste of all ingredients. In order for this dietary soup to be completely different from the soup with smoked meats, you can add a drop of liquid smoke into it. But this is optional. Note: there is not a drop of fat in the soup, only vegetables. How delicious!

How to cook pea soup “like in Soviet canteens”

At the same time, put peas (split or not), a bone from a raw smoked pork knuckle and the skin from it into the pan. We cook for a long time: using ice will not cook the skin faster. Half an hour before the end of cooking, add carrots, onions, and celery sautéed in a frying pan with vegetable oil. When everything is ready, take out the skin, cut it, return it to the soup and let it boil. Salt. Ready. I improved this recipe a little and now I know how to cook pea soup “Soviet style”, but without the skin. Instead, I take raw smoked sausage, which I first fry in a dry frying pan to render the fat. Then I simmer vegetables in it. First I cook the peas, but not until pureed, but just until soft. I throw in the sausage, potatoes, vegetables, boil for about 10 minutes (until the potatoes are cooked), and then salt and add herbs. Instead of sausage, you can take smoked ribs: this is generally a classic of the genre.

How to cook pea soup with meat or poultry

The beauty of peas is that they can be used in any form and cooked with any meat. Here I give general recommendations for cooking meat pea soup. First, cook the broth: chicken, beef, lamb - it doesn’t matter. We take out the meat and chop it. We put peas into the broth, then potatoes, even later - frying, at the end we add herbs and return the meat. Using this principle, you can prepare a delicious soup with any meat product.

Making classic pea soup with beef

Soup prepared with beef broth is the richest and most aromatic. Only it takes more time to prepare it, since this meat takes a long time to cook. But there is no need to pre-soak the peas; while the meat is boiling, the peas will also be cooked.

Ingredients for a 3 liter saucepan:

1 cup peas (cup - 250 ml)
Beef – 0.5 kg
Smoked products (for example, smoked lard) - 100 g
3 medium sized potatoes
1 onion
1 carrot
Bunch of greens (dill, parsley)
Salt - 1 tbsp

Preparation:

1. Fill the pan with cold water, put the beef in it (without cutting), add salt, immediately add the washed peas and put on heat slightly above medium.

Cook for 1.5 hours after boiling under the lid, periodically removing the foam.

2. Cut the smoked lard into small cubes.

3. And fry it along with grated carrots and chopped onions over medium heat for 12-15 minutes. There is no need to add oil, lard will provide enough fat.

If regular smoked meat (without fat) or smoked sausage is used as smoked meats, then there is no need to fry them together with vegetables. Immediately place the smoked meats in a pan to cook together with the beef, and fry the onions and carrots in a small amount of vegetable oil.

3. After an hour and a half of cooking the broth, sequentially add potatoes to it, cut into small cubes.

4. Roast with smoked meats and chopped herbs. Stir, cover and cook for another 20 minutes until the potatoes are tender.

5. Pea soup is ready.

If for some reason you do not eat smoked meats (losing weight, for example), then they are easy to remove, as they will float on the surface. They have already fulfilled their main function of imparting aroma.

Bon appetit!

Cook pea soup with chicken legs according to a simple recipe

I offer another recipe for a very tasty pea soup with chicken. It's easy and quick to prepare. It is still better to soak the peas for several hours or overnight. Therefore, I always plan to prepare such a dish a day in advance. Starting with soaking the peas.

Ingredients:

A glass of dry peas
A couple of legs or any other part of the chicken
5 medium, small potatoes
Medium carrot
small onion
A couple of cloves of garlic
Greens to taste
Vegetable oil
Water
Salt, bay leaf, spices to taste

Preparation:

1. The first step, as I already noted, will be soaking the peas. If you have very little time, you can fill it with warm water for at least an hour. Then rinse it and drain the water.

2. Wash the meat, put it in a saucepan, fill it with water. Cook the broth without adding salt. The meat should be well cooked so that it can easily separate from the bones. This will take about 40 minutes from the moment of boiling. The foam that will build up at first must be removed. Then put the meat in a plate to cool.

3. Transfer the peas to the pan where you plan to cook the soup. Fill about a third of the pan with water and put it on the fire. After boiling, simmer for about half an hour, stirring and covering with a lid.

4.Remove the chicken broth from the stove, let it sit for 5-10 minutes so that all the excess settles down. Now pour it into a saucepan with peas without sediment. When the broth boils again, add the potatoes cut into cubes or cubes. Set the heat to medium. While it is cooking, prepare the frying.

5.Pour some oil into the frying pan. While it is heating up, finely chop the onion and grate the carrots. The onion will go here first, until lightly golden. Then we add carrots to it. Fry together until soft, stirring occasionally. Then immediately transfer the vegetables to the pan.

6.When the meat has cooled, remove all the bones and cut it into pieces convenient for eating from a spoon. We also send it to the boil.

7.Finely chop the greens and garlic. Add to the total mass. By this time the potatoes should already be cooked. Salt, season, add bay leaf, taste everything. If everything is satisfactory, turn off the heat and let it stand under the lid for at least a quarter of an hour.

Pork broth soup

Next in line is pork broth. An excellent option for using pork bones that have no use in other dishes. Both tasty and practical.

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Ingredients:

Pork bones with meat - 600-700 g
Peas - 150 g
Potatoes - 4 pcs (medium)
Carrots - 1-2 pcs.
Onion - 1 pc.
Garlic - 4 cloves
Water - 3 l
Salt - 1.5 teaspoons
Pepper - to taste
Bay leaf - 2 pcs

Preparation:

1. First of all, we send the pork bones to boil. This will take approximately 1 hour over medium heat. Don't forget to remove the foam.

2. When working with bony meat, you need to take into account that small bones will definitely end up in the broth. Therefore, after the end of cooking, we take out the meat and leave it to cool, and strain the broth through a sieve.

3. After that, bring the broth to a boil again and add thoroughly washed peas and salt. Cook the peas under a closed lid for 30-40 minutes.

4. While it is cooking, prepare the remaining ingredients. We disassemble the cooled meat bones and leave only the meat. If the pieces are too large, then cut them into small cubes.

5. Grate the carrots, finely chop the onion and garlic and fry these vegetables together over medium heat in a small amount of vegetable oil for 10-12 minutes. In this case, add the garlic at the very end and fry it for just a couple of minutes. This is enough for it to give off its aroma.

6. Cut the potatoes into small cubes.

7. Place the meat, potatoes and roast into a pan, pepper and add bay leaf. Cover with a lid and cook over medium heat for another 20 minutes.

Ready.

In this option, the peas do not boil completely, but retain their shape and simply become soft.

Bon appetit!

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Wednesday, March 19, 2014 06:31 + in the quotation book Catering recipes from the 50s. Pea soup with smoked meats. Buckwheat porridge with stewed meat. Milk jelly. Making pea soup with smoked meats

Ingredients: 1. Veal or beef meat, preferably on the bone - 1 kg. 2. Peas – 500g. 3. Any smoked meats 200-250g 4. Small potatoes – 4 pcs. 5. Onion – 1 pc. 6. Carrots – 1 pc. 7. Vegetable oil for frying vegetables 8. Sour cream - 3 tablespoons Preparation Pour water into the pan, put the meat there and wait until the water boils. We remove the meat foam so that our broth does not become bitter. Salt and add bay leaf for flavor. Let the meat simmer for 2 hours. Meanwhile, wash the peas very thoroughly, and after about 40 minutes. After the meat boils, throw all the peas into the pan. The longer the peas are cooked, the better. It will boil, creating a unique pea mass, just what we need for our soup. They threw the peas - that’s it, the process began. Let's do the vegetables. We clean the onion, chop it finely and throw it into a frying pan to sauté. While the onion acquires a golden hue, peel the carrots, grate them on a coarse grater and add to the onion. As soon as the onions and carrots are slightly fried, you can add chopped smoked meats to them. And then, attention, the “zest” that the chefs are silent about, we add 3 tbsp to the roast. spoons of sour cream, let it fry a little, and add about a glass of water. This roast should simmer over low heat for about five minutes, after which we remove it from the heat. And if you have smoked meats, for example, ribs, then you can throw them along with the potatoes. By the way, about potatoes. As soon as our peas begin to slowly boil, it’s time to throw in the potatoes. We peel the potatoes, cut them into whatever is convenient, for example, into slices, and add them to the broth with peas. And the meat that was cooked there can already be obtained. Let it cool down while the potatoes are boiling, then cut it into small pieces and add it back into the almost finished pea soup. That's it, until the potatoes are ready, pour all the frying into the pan, add butter (a small piece), spices and herbs. Let it sit for a few minutes and you can serve it to everyone. Let them enjoy it. You can offer croutons with pea soup. Fry some garlic and slices of bread in olive oil until golden brown. Buckwheat porridge with stewed meat

We will need: A can of beef stew, 3-4 onions, 1 cup buckwheat, butter. Let's start cooking: Sort out and wash the buckwheat. You can pre-heat dry cereal in a dry frying pan for 4-5 minutes; when cooked, it will become more flavorful. Chop the onion The stew can be made from beef, chicken or pork. Place the stew on a hot frying pan. Stew usually has quite a lot of fat. I remove the excess and leave the rest to rest. add onion Add buckwheat to the frying. pour water Pour two glasses of boiling water and let the dish boil. Water is taken at the rate of two glasses of water for one glass of cereal. cook for 30-40 minutes. Cover the pan with a lid, reduce the heat to low and cook for about 30-40 minutes until fully cooked. The porridge seems to be languishing on the stove. While the porridge is cooking, do not stir it. add butter Add butter to the finished porridge and mix everything. The porridge is ready. If you have time, let the porridge sit for another thirty minutes, it will cook better and will be even tastier. Buckwheat porridge with stew Buckwheat with stew is ready. The porridge turned out crumbly and very tasty! Place the porridge on plates and serve. Add the chopped onion and simmer everything together for 5-10 minutes. Milk jelly How to prepare: Dissolve sugar in boiling milk, pour in water, starch previously diluted with milk and cook with continuous stirring over low heat for 10 minutes. At the end of cooking, add vanilla sugar. When serving, pour into glasses or vases. What you need: milk - 4 cups sugar - 4 tbsp. spoons potato starch - 2 tbsp. spoons water - 1 cup sugar vanilla - 1 teaspoon

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Recipe for making pea soup without meat

If you are on a diet and avoid fatty foods, then prepare the soup without meat at all. You will get a light lean soup.

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Ingredients:

Split peas - 0.5 kg
1 carrot
Onion - 1 large head or 3 small ones
Salt - 1 tsp.
Sugar - 1 tsp.
Sunflower oil – 50 ml

Preparation:

1. Sort out the peas, rinse and soak in cold water for 2 hours.

2. Then rinse the peas again, pour them into a 4-liter saucepan, add 2.5 liters of water and cook over medium heat, periodically skimming off the foam, for 50-80 minutes, depending on what degree of boiliness you prefer.

3. While the peas are cooking, prepare the frying. Grate the carrots and chop the onion. Over low heat, fry the onion in vegetable oil until golden brown, then add the carrots and fry, stirring constantly, for another 10 minutes.

4. When the peas are ready, add salt, sugar, frying to the pan, stir and leave to simmer over low heat under the lid for another 10 minutes.

And you're done. Bon appetit!