Pea soup recipe for 3 liters of water

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Prepared by: Marina Zolotseva

09/24/2017 Cooking time: 2 hours 0 minutes

Need a lunch idea? I offer you a cool option on how to cook regular pea soup and really very tasty. For all fans of first courses, I recommend this as a note!

How to cook “Regular pea soup”

1. Wash the peas and soak them in cold water in advance. Wash the meat, put it in a pan with water and put it on the fire. Cook the broth for about an hour, and then add the peas to it and continue cooking for another 30-60 minutes, depending on the peas.

2. Peel the potatoes, cut into small cubes and place in the soup. The meat can be carefully removed, cut into portions and returned to the pan. Fry the chopped carrots a little in vegetable oil and place in a saucepan.

3. Next add the smoked brisket cut into pieces. Salt and add spices for taste and aroma. Cook the soup over medium heat until the potatoes are completely cooked.

4. Before serving, add herbs to the soup if desired. Bon appetit!

Benefits of pea soup

Grocha is a natural source of carbohydrates and vegetable protein, which is perfectly digestible, so it is a mandatory ingredient in the menu of vegetarians, allowing them to avoid protein starvation. It contains many amino acids, including essential ones, which are almost not synthesized in the human body, as well as mineral salts of potassium, iron, phosphorus and manganese. Thanks to the selenium in its composition, peas are an anti-concerogen; their consumption reduces the risk of cancer and cardiovascular diseases.

Pea soup: 3 recipes for a hearty lunch

Pea soup has been known since ancient times and is a traditional dish in many countries. It was loved for its beneficial properties and nutritional value. Peas contain many vitamins and protein, so soup made from them is especially appreciated in winter.

Another advantage of this delicacy is its ease of preparation, so anyone can master its recipe.

COOKING SECRETS

• Before you start preparing the soup, it is advisable to soak the peas in cold water. This process will take several hours and will ultimately improve the smell and taste of the finished dish. After soaking, peas should be rinsed well and filled with water again. After this, you can start cooking it, putting it on low heat (this way it will cook better and become softer). Peas are cooked for about one and a half to two hours, but if you pre-soaked them, then one hour is enough.
• The amount of water needed for cooking depends on how many servings you want to make. Usually, four hundred milliliters of water is calculated per serving; some of it will boil away during the cooking process.
• If you want the soup to be thicker, you can add half a teaspoon of baking soda.
• When the soup is ready, for the best taste, you need to let it brew for fifteen minutes.

PEA SOUP: 3 RECIPES FOR A HEAVY LUNCH

CLASSIC PEA SOUP

YOU WILL NEED:

• Peas, 250 grams
• Pork, 400 grams
• Parsley and dill
• Onion, 1 piece
• Carrots, 1 piece
• Pepper, salt, to taste
• Water, 3 liters

With smoked meats

Recipe 1

Ingredients:

• pork pulp – 500 g;
• smoked bacon and breast – 150 g each;
• onion – 1 pc.;
• carrots – 1 pc.;
• peas (dry or green) – 500 g;
• white bread or ready-made crackers;
• garlic, salt, pepper, other seasonings - to taste;
• 1 tbsp. l. butter.

Step by step recipe:

1. Pour water into the pan, add the pork, and cook the broth. Cut the finished meat off the bone and cut into small cubes. Strain the broth.
2. Grate the carrots and cut the onion into small cubes. Cut the bacon, bread and breast into small pieces.
3. In a heavy-bottomed saucepan, lightly fry the bacon, add the onion and carrots, and simmer everything together for 4 minutes. Pour the pork broth into the container.
4. Wash the soaked peas and add to the pan. Bring the soup to a boil, skim off the foam. Add salt to taste, cover with a lid, cook for 30 minutes over low heat.
5. Add chopped garlic, chopped pork, oregano, and ground black pepper to the pan. Pour the soup into pots and simmer for 15 minutes in an oven preheated to 200 ℃.
6. In a frying pan, fry the brisket and bread cubes until golden brown.
7. Serve the soup in pots, top with fried brisket, croutons and chopped herbs.

Season pea soup with smoked meats with garlic and serve with croutons.

Recipe 2

You can prepare pea soup with smoked meats using another recipe. To do this you will need the following ingredients:

• peas – 250 g;
• smoked meats – 300 g;
• potatoes – 3 pcs.;
• water – 2.5 l;
• carrots – 1 pc.;
• onion – 1 pc.;
• croutons, garlic, ground black pepper, salt, seasonings.

Cooking sequence:

1. Pour boiling water into the pan, add pre-soaked and washed peas. Place the container on the fire, after boiling, cook for 40–60 minutes (crushed product - 30 minutes).
2. Cut the smoked meats into small pieces and add to the peas. Cook over low heat for 10 minutes.
3. Cut the potatoes into cubes, add to the soup, and cook until tender.
4. Chop the onions, grate the carrots on a coarse grater, and sauté in vegetable oil. Add the vegetables to the soup and cook everything together for 7 minutes. Add spices to taste.
5. Fry the bread cubes until golden brown. Add chopped garlic and seasonings to the breadcrumbs.
6. Serve the soup in deep bowls, garnished with herbs. Place garlic croutons in a separate bowl.

Pea soup recipes

Pea soup recipe with smoked meats

Ingredients:

Let's start preparing the pea soup recipe with the main ingredient - pea cereal. You need to rinse the peas well in running water. Place a 3-liter saucepan with water on the fire, boil and throw in the cereal along with the meat on the bone - smoked ribs for an hour.

Now peel the onions and carrots and cut into small cubes. Heat the sunflower oil well in a frying pan, add carrots and onions, fry for a few minutes, reduce the heat and simmer the vegetables. After the time allotted for the peas to cook, place the vegetables in the pan. Cut the brisket, hot dogs and sausage into small pieces, and after 15 minutes, throw all the smoked meats into the pan. Cover the pea soup with a lid and leave on medium-low heat for 20 minutes. Add seasonings and salt. When the pea soup is ready, add the herbs and turn off the heat.

Pea soup recipe in a slow cooker

Ingredients:

• Peas - one glass.
• Water – 2 liters.
• You can take any mushrooms that you like best, but according to the recipe, the standard ones are champignons. 200 grams.
• Onion – 1 piece.
• Potatoes – 3 pieces.
• Carrot – 1 piece.
• Sunflower oil – 2 tablespoons.
• Greens - half a bunch of dill.
• Salt and red pepper.

This recipe is simple, you don’t need to spend a lot of money or time, and the end result is an amazing dish. First of all, you need to soak the peas, it’s better to do this overnight to be sure, and in the morning you can start cooking.

So, we will wash, peel and cut the vegetables into small cubes. Then fry for about 5 minutes in the multicooker bowl - frying the vegetables. Then add carrots and onions, add diced champignons and fry for 10 minutes in the same mode. Next, let's start cooking the pea soup. Place the peas in the bowl in soup mode. After 0.5 hours, the peas will be well boiled, and we will add all the vegetables, pepper and salt. Turn off the soup, let it sit for half an hour, serve with white bread croutons, sour cream, and smoked lard.

Pea soup recipe with ribs

Ingredients:

• Peas – 400 grams.
• Potatoes – 3 pieces.
• Carrots – 1 large piece.
• Onion – 1 piece.
• Smoked ribs – 400-500 grams.
• Parsley and dill - half a bunch each.
• Red, black pepper, salt - to taste.

Take a 5 liter saucepan. You can do less, then take fewer ingredients. First of all, take care of the peas: rinse the peas, strain out the water, and soak for an hour. Then put it on low heat, you need to cook for about an hour and a half, you need to taste it. Our pea soup will turn out only when the cereal is well cooked.

With mushrooms

Required Products:

• dry peas – 200 g;
• water – 2 l;
• fresh mushrooms (porcini or champignons) – 100 g;
• potatoes, onions, carrots;
• parsley;
• salt, pepper, bay leaf.

Soup preparation algorithm:

1. Wash dry peas and soak in cold water.
2. Place the beans in a saucepan, add clean liquid, and simmer over low heat for 40–60 minutes.
3. Cut the potatoes into cubes, chop the onion, and grate the carrots. Cut the mushrooms into thin slices, chop the greens.
4. Sauté onions and carrots in vegetable oil for 5–7 minutes. Fry the mushrooms separately to remove excess moisture.
5. Place potatoes in a saucepan with peas and simmer for 10 minutes. Add fried vegetables, mushrooms, spices, herbs. Cook everything together for 5 minutes, and then let it sit, covered, for 10-15 minutes.
6. Before serving, garnish the pea soup with mushrooms with herbs and white bread croutons.

How many peas for 1, 3, 5 liters of soup?

Pea soup is a delicious liquid dish in which peas are used as the main ingredient. Which can be fresh, frozen, canned and dry.

Pea soup was cooked as early as 500 BC, and now it is a traditional dish in many countries. Of course, each country has its own recipe.

In our country you will also find many varied guides on how to prepare it. But the question of how much peas to put in it arises constantly.

You need to understand that the amount of peas added depends on the degree of thickness of the soup you want to achieve. It is believed that for a thick one you need to put 1 glass of peas (250 grams) per liter of liquid (read on the topic: How many grams of peas are in a tablespoon and a teaspoon), and for a thinner one, half a glass is enough. Then we will make a calculation for two types, using a fraction, the first number is thick, and the second is thin.

— for three liters of soup add 3/1.5 cup;

— for five liters of soup add 5/2.5 cups.

How many peas for 2, 2.5, 4 liters of soup?

Pea soup is considered a national and traditional dish in many European countries.
In English cuisine, pea soup is presented in the form of liquid puree with vegetables and fruits or fatty “sailor” soup with ham and breadcrumbs, in Germany - soup with beef fat in an exotic plate of white bread, dried in the oven, in Holland, traditional pea soup contains roughly chopped pork, celery and carrots. And in Sweden, since the 13th century, Thursday has been considered a special day for pea soup “ertsop”, cooked with pork and spices, and this tradition has survived to this day. This is not a coincidence at all. The fact is that peas, like no other agricultural crop, are ideal for first courses; they make soups thick and rich, while preserving and emphasizing the taste of the broth, and go well with any ingredients. In addition, peas are considered one of the cheapest agricultural crops, unpretentious and well stored in dried form for a long time. And perhaps the most important argument in favor of pea soup is that first courses made from peas are quite filling and serve as an excellent source of health and energy.

When preparing pea soup, the most important thing is to correctly calculate the ratio of water to peas. After all, peas swell in water during heat treatment, and ultimately the first course being prepared can smoothly turn into overcooked pea porridge. Classic pea soup is prepared in the ratio of 1 liter of water to half a glass (or 250 grams of peas) (read on the topic: How many grams of peas are in a tablespoon and a teaspoon). The formula is true for any volume of soup - so for 2 liters you will need a glass of peas, for 2.5 liters - 1.5 cups, for 4 liters - 2 cups of peas.

Source

How to cook pea soup correctly

Before we start preparing the soup, we will look at a few questions that, according to our editors, are most asked by users on the Internet, and find out why you need to soak peas before cooking:

1) How many peas are needed for pea soup;

2) How long to soak peas for soup;

3) Why don’t the peas boil in the soup?

4) How to cook pea soup so that the peas are softened;

No. 1: So, how many peas do you need for soup, novice housewives wonder. In cookbooks, to prepare a thick soup, they recommend 250 grams of dry peas per 1 liter of water. But we recommend 0.5 cups per 1 liter of water. If anyone is interested in the question of how many peas per 3 liters of water - then 1.5 cups .

Example

1 liter of water – 0.5 cups (250 g);

We decided to cook pea soup in a 4.3 liter . For this, 4.3 l * 0.5 = 2.15 cups . Simply multiply any container by 0.5 and find out how much you need for the required container of peas.

No. 2: Peas are soaked for 6-8 hours . This also applies to split peas. But usually, housewives soak peas in cold water overnight.

No. 3: It all depends on the type of peas; it may be that when you buy a package of peas in the supermarket, it only takes 2 hours to soak, but sometimes 8 hours is not enough! Also, the peas may not cook if you haven't soaked them enough.

No. 4: Boil peas in a small amount of water, periodically adding cold water. In this case, you can cook the peas in 20-30 minutes . Salt in a plate.

• How to cook peas without soaking: Pour water over the peas for 25-30 minutes in a bowl. Then put it to cook. At the same time, pour water into the pan so that it more than covers the peas. As soon as the water begins to boil, pour out a glass of cold boiled water. Again, as soon as the water boils, add a glass of cold water and so on 5-7 times . Then continue cooking the soup as usual. The trick is the temperature changes, which cause the peas to boil quickly.

Also, when soaking peas overnight, it is recommended to add 1/2 teaspoon of soda to a glass of peas in a bowl. Thanks to this, any peas will be boiled. Don’t forget to rinse the peas thoroughly from the soda and only then throw them into the soup.

How many peas do you need to make pea soup?

Typically, the amount of peas is specified in the recipe. At least on our website. However, if you decide to create your own recipe, check out these details.

To prepare this dish, you should choose Dutch brain varieties; these peas cook faster and give the soup a particularly rich aroma. To make the dish balanced in terms of nutrients, the amount of peas can be varied.

So, to prepare a vegetarian stew according to the Indian recipe, add 2/3 cup of peas to 900 ml of water. For soups that are cooked in Europe with a protein-rich broth made from meat or smoked meats, it will be enough to add peas at the rate of 0.5 cups per liter of water.

According to the recommendations of cookbooks, add 250g of dry peas (a full glass) per liter of water. The soup will be thick (taking into account the remaining ingredients). I cook pea soup, not too thick, in a 3 liter saucepan with the addition of 1.5 cups of crushed peas (halved). I soak it first. I add a lot of carrots sautéed with onions.

Ingredients:

for a 3 liter saucepan

• Dry split peas - 150-180 grams (200 ml glass)
• Meat (choice: pork, beef, chicken) - 300-500 grams
• Water - 2 liters
• Potatoes - 2-3 medium sized potatoes
• Carrots - 1 medium size
• Onions -1-2 heads
• Vegetable oil - for frying
• Herbs (can be dried) - parsley, dill, basil, celery.
• Spices: salt, ground black pepper, bay leaf, curry or turmeric (for golden color).

How to cook pea soup with meat. How to cook pea soup so that the peas are softened

Each of us, coming to visit our beloved mother, probably wouldn’t mind trying her soup, and even more so if it’s very, very tasty pea soup! Today, it is the most common dish in Ukraine and Russia! If you like lean pork, then this soup is suitable for both adults and children. The preparation time for pea soup with pork will take you 60-75 minutes . Below we will look at how to deliciously cook pea soup with pork .

• As always, a mini section for lovely women who watch their figure and want to know how many calories are in pea soup with pork. The calorie content of pea soup with pork is 140 kcal per 100 grams . Now you know how many calories are in pea soup with meat and you don’t have to worry!

What you need for pea soup, ingredients:

• Pork on the bone – 500 g;
• 1.5 cups peas;
• 4-5 medium potatoes;
• 1 – onions;
• 1-2 – carrots;
• Salt, ground black pepper to taste;
• Greens: parsley, dill;
• 1-2 tbsp – sunflower oil;
• 3 liters of water;

Note: we did not use greens when cooking.