Goroshnitsa is an old Russian porridge.
It is very easy to prepare in a slow cooker.
There it doesn’t burn, doesn’t run away and always turns out delicious.
There are a huge number of porridge recipes, here is a selection of the best and proven ones.
Shall we introduce our relatives to the pea plant?
Peas in a slow cooker - general principles of preparation
You can use absolutely any peas for this dish, but it is better to use shelled and crushed beans. They will cook porridge much faster. Pre-soaking the beans will also speed up the process. Always fill them with cold water and leave until they swell. If time is short, simply add washed beans to the slow cooker and add water. On average, 2-2.5 glasses of liquid are used per glass of product. If the beans are swollen, then reduce the quantity.
What are peas cooked with:
• simply with spices, butter;
• with meat, poultry;
• with various mushrooms, including canned ones;
• with vegetables;
• with fish products.
For the dish, you can use processed products: stews, sausages, canned food. It is welcome to add all kinds of spices, sauces, and cheese to the peas. If you don’t want to add them directly to the porridge, you can cook them separately and put them on a plate when serving.
To cook porridge in a multicooker, you usually use the “Soup” or “Stew” program. The time depends not only on the recipe, but also on the beans themselves. Sometimes peas take a very long time to cook and require more water. In this case, you can always add additional boiling water to the multicooker pan. Cold water is not added.
Pea porridge with mushrooms
Friends, today let’s pay tribute to Russian cuisine and cook pea porridge with mushrooms in a pressure cooker.
“Shchi and porridge are our food,” they have said in Rus' since ancient times. Why? Yes, because from time immemorial, porridge occupied second place of honor after cabbage soup. And the variety of grains growing in Rus' made it possible to prepare many different porridges. One of the favorites for our great-great-great-grandparents was pea or, as it is also called, pea. Goroshnitsa has more than one option, including both lean and fast versions of the dish.
Pea porridge with mushrooms, cooked in a pressure cooker, is a lean food. Nevertheless, it is quite a satisfying meal. Therefore, despite the fact that the porridge is delicious, I advise you not to overeat, especially at night.
The Redmond RMC-PM380 cooks split pea porridge very quickly. Split peas cook wonderfully; you don’t even have to mash them into puree. The combination of peas and mushrooms is very favorable. Whether during Lent or not, the dish is served as an independent dish and does not require any additions.
Ingredients for pea porridge with mushrooms
- Peas (dry split) - 2 multi-cups
- Water – 4 multi-cups
- Mushrooms (white, boletus, chanterelles) - 400 gr
- Onions - 1-2 heads
- Vegetable oil - 1-2 tablespoons
- Salt - to taste
How to cook pea porridge with mushrooms in a pressure cooker
1. Prepare dry split peas - two measuring cups from a multicooker, frozen or fresh mushrooms - porcini, boletus, chanterelles, but you can also use other “noble” ones, one or two heads of onion, salt, vegetable oil (sunflower, corn, olive) for frying and slightly hot boiled water. Thaw frozen mushrooms (it is not necessary to defrost completely). Fresh - sort, peel, wash and cut. Peel the onions and chop clean onions. Since we will cook in a pressure cooker and also use split peas, we will not soak them in advance. But before cooking, rinse very thoroughly so that the last water does not contain a drop of foam (if the foam is poorly rinsed, the steam valve of the pressure cooker may clog during cooking).
2. Pour vegetable oil into the bowl of the multicooker-pressure cooker and turn on “Frying/Deep Frying”. Set it to 25 minutes, since then it will be easier to turn off the mode than to add time if it suddenly isn’t enough. The heated appliance will beep, add the onion and fry for several minutes until lightly golden.
3. Add mushrooms to the onions. Fry everything together until the moisture has evaporated and the mushrooms begin to fry.
Not many housewives cook peas because they sometimes burn, remain tough and soggy, and they also take a long time to cook. For these reasons, is it worth giving up a rich source of protein, vitamins and microelements, which serves as the basis for delicious dishes?
How long to cook peas so that they are soft and tasty in different dishes.
Simple peas in a slow cooker
A recipe for ordinary peas in a slow cooker, to which nothing is added except oil and spices. The dish can serve as a side dish for any meat, poultry, and goes well with fish and mushrooms.
Ingredients
• a glass of any peas;
• 2.5 glasses of water;
• 30 grams of butter;
• salt, paprika, pepper, clove of garlic.
Preparation
1. Pour the peas into a convenient bowl and select the damaged grains. Rinse in cold water and transfer to a slow cooker.
2. Add the prescription liquid. It is not necessary to take just water. Pea porridge tastes better when made with broth or vegetable broth.
3. Close, set to cook for an hour, selecting the “Stew” mode.
4. Open, add salt, season with any spices you like, throw in a whole clove of garlic.
5. Add oil. If the dish is not lean, then throw in a piece of butter.
6. Stir the peas and cook for another twenty minutes.
Option 1: Pea porridge in a pressure cooker on water - a classic recipe
It is difficult to find a better example of a simple and extremely healthy dish. The list of products can be counted on the fingers of one hand, but you won’t be able to confuse the taste with anything else. In various sources, authors indicate different types of pea cereals - split or whole. They differ, absolutely, in the cooking time, and the effect on the taste of the porridge is not so significant. Still, it is generally accepted that dishes made from whole grains are tastier. It is for this reason that we chose whole pea porridge as the base recipe.
Ingredients
:
- half a kilo of whole yellow peas;
- a slice of butter;
- liter of filtered water;
- two tablespoons of pure unfragrant oil.
Step by step recipe
Scatter the peas on the table, throwing the spoiled peas aside. Pour the sorted cereal into a colander and rinse until the draining water runs clear.
After pouring oil into the pressure cooker, add the peas and add a little salt. You can add nutmeg, but just a little, literally a pinch.
Fill the cereal with water. It is best to use bottled water rather than running water and add hot water, then the porridge will cook faster.
After stirring, close the lid tightly and run the “Stew/Beans” program for an hour.
After the warning signal, let off the steam, carefully open the lid and stir butter into the finished porridge.
Immediately after cooking, the porridge may seem too liquid, but as it cools, it will thicken.
Peas in a slow cooker with stewed meat
For such pea porridge, you will need a can of any stew, weighing 300-400 grams. Don’t stir the product right away; first remove the fat from the surface, since the vegetables will be fried on it.
Ingredients
• 500 grams of peas;
• stew;
• a pair of onions;
• one carrot.
Preparation
1. Soak the peas in cold water. It is advisable to wait at least three hours for them to swell.
2. Place the washed peas into a saucepan.
3. Add enough water to cover the cereal by three centimeters.
4. Turn on the cooking, periodically remove the foam and cook until soft.
5. Remove the fat from the stew and transfer it to the frying pan. If there is little fat, then you can add any oil. Turn on the fire.
6. Cut the onion into cubes and fry.
7. Add grated carrots and cook together.
8. We take apart the large pieces in the stew, you can cut them with a knife and transfer the meat to the vegetables. Heat well and cook until the onions and carrots are soft. The pieces should not crunch.
9. Open the porridge and check its readiness. If the peas are soft, then add the vegetables with the stew from the frying pan, salt and stir.
10. Leave to cook for another ten minutes, at the end you can fill the pea pot with herbs.
Option 4: Lean pea porridge in a pressure cooker with mushrooms and vegetables
The porridge will be very tasty if you cook it in unrefined sunflower oil. Fry the onion longer, until brown, then take it out and simmer the mushrooms only with carrots. With this dressing, the porridge will not even seem lean.
Ingredients
:
- fresh, medium-sized champignons - 150 gr.;
- small carrot;
- 200 gr. dried peas;
- large onion;
- spoon of vegetable oil.
Step by step recipe:
After sorting, we wash the peas. After decanting all the water, pour it into a pressure cooker and fill it with a liter of cool water. After closing the lid, start the stewing mode for forty minutes.
Finely chop all the peeled onions, chop the carrots on a coarse grater, cut the mushrooms into slices or strips.
Fry the onion slices until transparent, then add carrots to it and simmer under the lid until the frying acquires a golden hue. Having placed the mushrooms with the vegetables, we continue to simmer, but without a lid, until the moisture evaporates. At the end, add and lightly season the mushrooms fried with vegetables with pepper.
After waiting for the end of the set cycle, according to the instructions, bleed all the air from the pressure cooker. Carefully, so as not to burn yourself, open the lid and thoroughly mix the pea porridge.
Add the mushrooms fried with carrots and onions, season it with salt to taste and mix again.
Peas in a slow cooker with sausage
Simple, but very satisfying and aromatic peas. The type and grade of sausage does not matter. The porridge turns out equally tasty with both smoked and boiled sausages.
Ingredients
• 0.2 kg of sausage;
• 1 glass of peas;
• 30 grams of butter;
• 2.5 glasses of water.
Preparation
1. Peas can be soaked in advance, in which case 1-1.5 glasses of water will be enough. If the beans are dry, then add liquid to them according to the recipe.
2. Place the beans, pour in the water, cover and cook for an hour. We use the soup program.
3. Cut the sausage into cubes, lightly fry in oil. We use a frying pan. To taste, you can fry the sausage with vegetables, for example, onions, peppers.
4. Open the multicooker and check the porridge. The peas should be soft and fall apart when pressed.
5. Salt and add fried sausage.
6. Stir and cook for another ten minutes. The pea is ready!
Option 3: Fragrant pea porridge in a pressure cooker with smoked meats and tomatoes
To make the dish satisfying, use broth. In addition to the recommended parsley, peas with chopped green onions are also very tasty. Spices are not indicated in the recipe, but any pea dish will become more flavorful if you add grated coriander to it a quarter of an hour before turning it off at the rate of a spoon per liter of volume. The same spice will have a completely different taste if you add it just before turning off the heat, but then reduce the amount to a couple of pinches.
Ingredients
:
- brisket or any other smoked meats - 100 g;
- 250 gr. split peas;
- garlic;
- half a liter of drinking water (broth);
- two tablespoons of thick tomato paste;
- 40 grams of “Peasant” butter or heavy cream.
How to cook
Without soaking, rinse the peas with water in a colander. After drying slightly, pour into the pressure cooker.
Add small slices of onion and grated carrots on a medium grater. After filling with water, start the pressure cooker in simmering mode for ten minutes.
Cut the brisket into small square pieces or strips. Peel a couple of cloves of garlic and press them through a press.
After the specified time has elapsed (after the sound signal), bleed the hot air from the pressure cooker and open the lid. Stir smoked meats, tomatoes and a little salt into the peas. Close the lid again and, after extending the set mode for another half hour, press start again.
Season the finished pea porridge with butter and immediately divide it into portions. If desired, sprinkle finely chopped parsley on top.
Peas with vegetables: an original recipe for a healthy dish
To make pea porridge not only satisfying, but also very healthy, it can be prepared with vegetables.
Compound:
- peas – 250 g;
- sunflower oil;
- bell pepper;
- onion;
- water – 0.5 l;
- carrot;
- greenery;
- salt, spices, pepper.
Preparation:
- Peel the onions, bell peppers and carrots.
- Cut the onion and pepper into cubes, and grate the carrots.
- Pour sunflower oil into the multicooker bowl and place the prepared vegetables there.
- Set the “Frying” or “Baking” program (in some multicooker models) and fry the vegetables for 10-15 minutes.
- Then add peas to the fried vegetables and fill everything with water.
- Set the “Stew” program and cook pea porridge with vegetables for 2 hours.
- The finished dish can be seasoned with butter and decorated with herbs.
