What to do if the peas in the soup are hard. Why peas do not boil soft and what to do about it? Rules for making pea puree

Pea soup has many modifications. It can be cooked lean, with pork or beef, with smoked ribs or bacon. You can make sure that the peas remain intact. The most delicious soup is when boiled peas.

Pea soup with smoked ribs and croutons

Ingredients

• water - 2.5 l.;
• split yellow peas - 200 gr.;
• smoked pork ribs - 500 gr.;
• potatoes - 150 gr.;
• carrot - 70 gr.;
• onion (white onion) - 50 gr.;
• white loaf (or baguette) - 1 pc.;
• spices (lavrushka, pepper, salt) - to taste;
• greens (parsley, dill, cilantro) - 10 gr.

Cooking

1. We start cooking pea soup in the evening. Fill the grains with water and put in a cold place all night so that they swell. This manipulation will help to boil the peas.
2. We prepare a loaf or baguette for making croutons. Completely cut off the crust and cut the flesh into small pieces.
3. We heat the oven to a temperature of 180-200º and put the cooked bread on a dry baking sheet. Close the door tightly and turn off the oven. While it is cooling, the croutons are fully cooked. If you wish, you can drizzle with refined vegetable oil.
4. The next day we start cooking soup. Pour water into a saucepan and bring to a boil.
5. We cut the ribs between the bones and divide into pieces approximately 4-5 cm long. Carrot cut into thin rings.
6. Throw ribs, carrots, bay leaf and half a teaspoon of salt into boiling water. Cook the broth over very low heat for about an hour and a half.

It is important that the soup languishes, not boils. You need to cook such a broth following the example of jelly.

1. We recline the peas in a colander so that the water is completely glass. After the specified time, we throw peas into the broth.

Make sure that the peas do not stick to the bottom of the pot, otherwise your soup will burn during the cooking process.

1. Peel potatoes and onions. We cut the peeled tubers into large cubes, the onion head into small cubes. Throw into a saucepan and bring to a boil.
2. After pea soup boiled with all the ingredients, you need to close the lid and cook for at least 2 hours, stirring occasionally (every 10-15 minutes).

Note that the soup boils very slowly, as does the broth.

1. The soup is ready when you can't find a single whole grain in it.
2. Finely chop the greens and serve it in a separate plate, like croutons. Everyone will add them to their plate at their own discretion.

Pea soup should be cooked for a long time and eaten hot. You should not cook it for future use, as it loses its unique taste and aroma when heated.

Ingredients

• split green peas - 200 gr.;
• carrot (sweet) - 100 gr.;
• white onion - 50-70 gr.;
• bacon - 300 gr.;
• butter - 100 gr.;
• salt, spices - to taste;
• greens (onions, young dill, parsley).

Cooking

1. Pour peas with water (2 liters) to swell all night. Soaking the peas is required to make them soft.
2. We discard the peas in a colander. Do not throw out the water in which it was soaked. We wash the peas under running water and throw them back into the water in which they were previously soaked. You need to boil peas in this water.
3. We put the pan on the fire and simmer the peas for at least 1.5 hours, stirring occasionally so that it does not burn (we make the fire under the pan to a minimum).
4. While the peas are cooking, prepare the vegetables. We clean the carrots and onions and finely chop. Pass in butter until fully cooked, stirring occasionally.
5. After the set time, we throw fried carrots and onions into the pan with peas. Cook another 30-40 minutes.
6. At this time, fry the diced bacon in butter until golden brown.
7. Pour the boiled peas with vegetables into a blender along with all the liquid. Whisk thoroughly and pour back into the saucepan.
8. Bring the pea soup to a boil and throw in the bacon. After that, cook for another 10-15 minutes, seasoning with spices and salt.

Serve with greens on the table. You can cook croutons, as indicated in the previous recipe.

Ingredients

• peas - 100 gr.;
• Bulgarian pepper - 50 gr.;
• tomato - 50 gr.;
• white onion - 50 gr.;
• carrots - 50 gr.;
• olives (pitted) - 100 gr.;
• salt, pepper, spices - to taste;
• greens (whatever you like).

Cooking

1. Soak the peas overnight in cold water.
2. Starting to prepare in the morning. We wash the peas and let the excess water drain.
3. We put 1 liter of water on the stove, bring to a boil and throw peas into it. You need to cook for at least one and a half hours. Fire - to a minimum and let it languish.
4. In the meantime, clean the carrots, onions and peppers. Finely chop and fry in vegetable oil. Pour boiling water over the tomato and immediately lower it into cold water. Peel the skin, chop and send to the pan with the rest of the vegetables.
5. After the time has passed, we throw the fried vegetables to the finished peas and continue to cook (another 15-20 minutes).
6. Pour everything into a blender and grind. We send it back to the pan and simmer again for about 15 minutes - no more. We stir so that it does not burn.
7. Serve with chopped olives and finely chopped greens.
8. In order to cook pea soup with boiled peas, you do not need to add soda, as some "experts" say. Just soak the peas in enough water for 10-12 hours to swell. Then your peas will boil and the soup will be rich and very tasty.
9. You need to cook peas for a long time, even though it has been soaked. Cooking time - at least one and a half hours. Then you won't find a single whole pea in your soup.
10. From young peas you will not be able to cook a boiled soup. Green young peas do not have the amount of starch that ripe ones have. It is starch that makes it possible to achieve a mushy consistency. Moreover, there is more starch in yellow split peas.
11. Pea soup will be delicious with simple pork. But it will be the most delicious with fatty pork (ribs, neck). And the broth is more rich from meat on the bone.
12. Soup can be cooked with hunting sausages, smoked breast or even smoked bacon, but always with a layer of meat.

Pea soup is a delicious and hearty dish. It is very useful, because legumes contain vegetable protein, which is well absorbed by the body. The cooking time is quite long, but the result is worth it. Do not cook pea soup for future use. It's delicious hot, hot. Choose the recipe that you like best and cook with pleasure.

Pea porridge is a dish familiar to us from early childhood. For many children, it is a favorite food. And if you add various ingredients to it, you can easily turn it into an original and even festive one.

Ingredients:

• dry peas - 225 g;
• filtered water;
• onion - 55 g;
• carrots - 55 g;
• vegetable oil - for frying;
• spices.

Cooking

We wash the peas and put them in a pan with cold water. We set the dishes on the fire and after boiling, reduce the heat. Cover the pot with a lid and cook for 55 minutes.

We clean the onions and carrots and chop them separately on a grater. Saute vegetables in vegetable oil until a beautiful ruddy state. After that, add the roast to the porridge, mix and cook the dish for another 10 minutes, adding salt to taste.

How to cook pea porridge so that the peas boil?

Ingredients:

• pea groats - 505 g;
• water - 985 ml;
• soda - 0.5 tsp;
• spices;
• greens - for decoration.

Cooking

So, the cereal is thoroughly washed, soaked and left for 1 hour. Next, we change the water and put the dishes on medium heat. After 15 minutes, throw a little baking soda, salt and, reducing the heat to a minimum, cook the porridge for 45 minutes. Rinse the greens, finely chop and sprinkle the finished dish before serving.

How to cook pea porridge with meat in a slow cooker?

Ingredients:

• pea groats - 455 g;
• filtered water - 655 ml;
• pork pulp - 395 g;
• vegetable oil - 45 ml;
• carrots - 55 g;
• onion - 45 g;
• garlic - 1-2 cloves;
• butter;
• greenery.

Cooking

Peel onions and carrots and cut into small cubes. We process the meat, chop it into pieces, and soak the peas for several hours. Pour oil into the capacity of the multicooker, turn on the “Frying” program and throw in the prepared meat. Fry it for 10 minutes, stirring, and then transfer to a plate. Put the vegetables into the empty bowl and brown them until golden brown for 5-7 minutes. Now we pour out the swollen pea groats, put the meat on top, fill it with water and squeeze the garlic through the press. We season everything with spices to taste, mix and set the “Extinguishing” mode for 1.5 hours. We cook the porridge, stirring, and after the signal we insist the dish for about 35 minutes. Serve with butter and fresh herbs.

How to cook pea porridge with vegetables?

Ingredients:

• pea groats - 105 g;
• carrots - 45 g;
• bell pepper - 35 g;
• onion - 75 g;
• cream - 55 ml;
• spices;
• greenery.

Cooking

We wash the peas in several waters and soak overnight. After, pour the cereal with clean water in a ratio of 1: 2 and boil for about 40 minutes, stirring occasionally. After that, we introduce cream into the hot porridge and knead with a crush until a puree is obtained. We process carrots, onions and peppers, finely chop and stew in a small amount of water. Pour pea porridge with vegetable dressing, mix, decorate with chopped herbs and serve.

How to cook pea porridge on water in a slow cooker?

Ingredients:

Cooking

We wash the peas, soak for 2 hours, and then transfer the cereal to the multicooker bowl. Pour in cold water, add salt to taste and mix. We close the lid, turn on the "Pilaf" and detect 1.5 hours.

Peel the onion, finely chop and sauté in a frying pan with vegetable oil. After the beep, turn off the device, put the porridge on plates and pour onion roast. Serve with greens or bacon.

But not many people know how to soak peas for soup. I love pea soup with smoked meats, but the peas themselves don’t boil at all. Pea soup can be cooked from dry peas - crushed or whole. Vika 02/26/13 I love pea soup, but I rarely cooked it because of the hassle with peas.

Pea grains contain dietary fiber and natural sugars. To answer this question, you need to know that there are different varieties peas: some can be boiled as much as you like, and the grains will still remain intact. To make peas boil faster, it is better to use crushed grains. We all know that peas must be soaked before cooking.

how to make peas in soup boiled into mashed potatoes

For a very long time they made flour from it, baked pies and bread, later they learned to cook soups, cereals and even made kissel. Indeed, if you put dried peas in water and cook even for several hours, it will remain hard.

How to cook pea soup with smoked meats

In the water, which will be filled with washed peas, you will need to add half a teaspoon of baking soda and mix well.

Good quality peas have grains of the same size, large enough and not damaged by pests. So, what to do to boil peas? Firstly, you need to choose the right type of cereal. Secondly - soak for several hours before cooking.

Pea soup is a truly international dish that is known and loved in different countries. Recipes for pea soups are extremely diverse, but they can be conditionally divided into meat and lean.

Pea soup (without soaking peas)

Any spices can be added to the soup to taste, and a small piece of butter will make such a dish especially tender. As a rule, dry peas are boiled to a puree state, but some people like it when individual peas come across in the soup.

Many people are wary of pea dishes: legumes are known to cause bloating. Bloating - when should you go to the doctor? and flatulence.

How to boil peas in soup

Hot and fragrant pea soups with meat are especially popular in various national cuisines.

Soup with dumplings in chicken broth

Peas should be washed well and poured with cool water for eight to twelve hours. Thanks to this long soaking, the peas acquire a noble nutty flavor. In addition, pre-soaked peas boil faster and are easier to digest.

Broccoli cream soup

After that, the meat should be removed from the broth, cut into small pieces and put back into the soup. Drain water from peas and add to soup. Cook over low heat until the peas are soft.

After that, remove and discard vegetables from the broth, add peas pre-soaked for eight hours and peeled and diced potatoes. Everyone loves pea soup for its unusually delicate taste, but because of the crazy rhythm modern life housewives very often prefer other, faster dishes.

You no longer need to pour peas overnight, you do not need to wait hours for the peas to boil. Alena, thanks for the advice, the peas boiled quickly without soaking, the soup turned out to be very tasty and rich.

Milana 11/15/13 Pea soup is a real delicacy, I like to make it with smoked ribs. But even without smoked meats, the soup has this interesting aftertaste, apparently this is a feature of peas. To make it softer, I recommend that before cooking, soak the peas in a soda solution (1 tablespoon per liter of water at room temperature).

By the way, this will not affect the taste and content of nutrients: peas will be as useful as before soaking.

How to boil peas to boil

But for pea soup, she still makes an exception, but the only condition remains that I cook it not very thick). And I always fool around with peas: I soak it, then I boil it for several hours, and still it turns out to be oak.

Pea soup has long been considered one of the most popular soups on our tables.

After the peas are infused in soda water for about 30-40 minutes, they can be boiled.

Pea puree is one of those dishes that expressively prove how deceptive appearances can be. Unpresentable in appearance, pea puree has excellent taste, invaluable health benefits and a host of other advantages. The only drawback is, perhaps, the difficulty of quickly boiling peas into mashed potatoes. Therefore, many young housewives would like to, but do not know how to cook pea soup-puree and the famous pea, or simply pea porridge. However, the lack of experience is not a reason to deny yourself and your family in nutritious pea dishes.

Composition and properties of pea groats. Why do peas boil slowly?
Peas are rightfully considered a dietary product. Even when the concept of "dietology" did not exist at all, in different cultures peas were valued for their nutritional and healing properties. In Europe, Asia, Africa, America, peas were prepared in different ways, but everywhere their variations of boiled dried peas were and remain popular. These are traditional English pea porridge, American pea soup, Serbian pea stew, Indian pea curry, etc. In Russia, peas have traditionally been used for cooking first and second courses, snacks and pastries. He sated for a long time and gave strength to work, which is not surprising, given the chemical composition of pea groats:
So, as you can see, boiled pea puree is not only tasty, but also very healthy. But the valuable composition of pea groats has reverse side: high content of protein compounds, starch and lack of moisture after drying make it hard and resistant to heat. Therefore, peas have to be pre-cooked for heat treatment, and then boiled for a long time, from which it only becomes tastier. Especially if you eat it with vegetables, seafood and spices, as they do in different parts of the world. However, our chefs also know a lot about cooking delicious peas, including at home.

How to quickly boil peas? Cooking peas at home
Pea porridge, in the common people - peas, can be very tasty if cooked correctly. During religious fasts, therapeutic diets and diets for weight loss, pea provides the body with complete protein, and in normal nutrition it is not inferior to delicacies if cooked with spices and roasted. The classic pea is prepared according to strict rules:
If, despite all the efforts and expectations, the peas are in no hurry to boil soft (and this happens with the grits of the old crop), use a culinary trick. Add a little soda to the pot to the pea, literally 0.5 teaspoon per 1 liter of water. After that, the peas will boil for several minutes, and the soda flavor will not spoil the finished porridge.

When the peas are boiled to the desired puree-like consistency, you can additionally grind it with a pusher. Then fill with natural butter, mix and serve hot peas with bread on the table, as a side dish or an independent dish.

How delicious to cook boiled peas?
Pea is the simplest pea dish, but there are also soups, casseroles, pie fillings. If you love peas, then you have a huge selection of dishes. For our part, we have chosen the most successful recipes based on boiled peas:

1. Pea with meat and onions. Take 1 cup split peas, 200-300 grams of beef or pork pulp, 1 onion, 1 liter of water, bay leaf, frying oil, ground pepper and salt. Prepare the peas for cooking: sort, rinse, soak overnight in cold water. Then transfer to a saucepan, pour a liter of water, add bay leaf and cook pea porridge, stirring, according to the traditional recipe. Meanwhile, peel the onion and cut it into small cubes. Rinse the meat and cut into small pieces. Grease the pan with oil, fry the onion until translucent, add the meat and quickly "seal" it on all sides. Cover the pan with a lid and simmer the meat until tender, salt and pepper at the end. When the peas are boiled, turn it into a homogeneous puree, add the meat with onions and mix. Cover with a lid and place in the oven preheated to 160-180°C for 10-15 minutes.
   
2. Pea soup with bacon. For 1 cup split peas you will need 200 grams of bacon and 100-150 grams of smoked pork ribs, 2 medium-sized potatoes, 1 onion and carrot each, a couple of garlic cloves, a generous pinch of salt and 1 liter of water. Wash the peas and soak overnight. In the morning, separate the ribs and put them in a saucepan along with the peas. Pour in water, bring to a boil, lower the heat and cook, stirring and removing the foam, until the peas are soft. Meanwhile, peel and cut the potatoes into cubes. Peel and chop the garlic, grate the carrots on a fine grater, chop the onion. Fry bacon in a pan along with carrots, onions and garlic. When the peas are cooked until soft, put the potatoes in the soup and cook for another 15 minutes. Then remove the ribs and puree the soup with a food masher or immersion blender. Return the ribs to the soup, add the bacon and vegetables, and bring the soup to a boil, 10 minutes over moderate heat.
   

You can serve pea soup with croutons from white bread, and fill pea porridge not with butter, but with heavy cream. In the lenten menu, oil can be vegetable (olive, peanut, mustard), although peas are delicious without dressing. Try stuffing it into pies or mix it with pumpkin puree, bake it under grated cheese, or mix it with seafood like paella. You will be surprised how many options you can come up with if you boil peas correctly and quickly prepare pea puree. Bon appetit and culinary inspiration!

Peas are one of the most ancient crops that people have mastered for food.

For a very long time they made flour from it, baked pies and bread, later they learned to cook soups, cereals and even made kissel. Soup continues to be the most popular pea dish, but many hostesses are faced with such a problem that dried kernels do not boil well and remain hard or half-cooked.

The most common question that hostesses ask when cooking soup is: “How to boil peas to boil it?”

Indeed, if you put dried peas in water and cook even for several hours, it will remain hard. Many resourceful hostesses use a blender - they grind undercooked grains.

But how then to cook a wonderful puree soup or porridge for a child, especially if there is no blender at hand?
If you want to cook pea soup so that the peas boil, follow these simple tips.

What to do to boil peas?

To make the peas boil faster, split grains are used to prepare hot dishes. Regardless of whether peas are bought in a bag or by weight, they should always be washed well in running water. Before cooking, it must always be soaked for several hours, most best option- 6-8 hours. It should be noted that the water must be changed periodically to avoid the fermentation process.

In order for the peas to boil in the soup, it is necessary to let the groats swell well in cold water, and only after that it can be boiled over low heat. If you do not have enough time to pre-prepare peas and need to cook soup or porridge as quickly as possible, then you can use the secret that was known even before the invention of various kitchen appliances, such as a blender. In the water, which will be filled with washed peas, you will need to add half a teaspoon of baking soda and mix well. After the peas are infused in soda water for about 30-40 minutes, they can be boiled. However, one should not forget to rinse the swollen peas well in running water, otherwise the taste of soda will remain.

Which peas boil well?

It often happens that even washed and soaked peas remain hard after several hours of cooking - this is due to the fact that the wrong type of cereal has been selected. Despite the fact that a total of seven species of peas are known, only two cultivated species are used for food - shelling and sugar. Pea seeds that have not accumulated enough starch are brain sugar and are used to preserve premium green peas. Therefore, if you determine which peas are well boiled, use a simple tip - take dried grains of peeling varieties. It will be quite simple to choose - brain varieties wrinkle during drying, while shelling ones remain the correct rounded shape. Overdried peas acquire a whitish coating and change their taste, so it is not advisable to use it for making soups. Good quality peas have grains of the same size, large enough and not damaged by pests.

So, what to do to boil peas? Firstly, you need to choose the right type of cereal. Secondly - soak for several hours before cooking. Thirdly - after boiling water, it is necessary to reduce the fire and cook the peas while stirring, over low heat.

Even experienced housewives, when preparing this or that dish, sometimes doubt whether they are doing everything right.

They have especially many questions when cooking peas. After all, peas are an unpredictable vegetable. He either does not want to boil soft, remaining tough for a long time, then, on the contrary, he quickly becomes limp, although according to the recipe it is necessary that the peas remain intact. Why is it so?

It turns out that it all depends on the variety of peas, their degree of maturity, the method of processing the grains, as well as the storage time before using them.

Peas that have been stored for about a year will take longer to cook than freshly picked ones. or one that has been stored for a short time. Some housewives look at the date on the package with peas, but in this case, failure may lie in wait, because the date of packaging is marked on the package and it is not yet known how long the peas were stored in storage until that moment.

How to soak peas

Wetter grains cook faster than dry ones because they swell faster.

• Peas are soaked in cold water, the temperature of which does not exceed + 15 °. If the peas are soaked in warm water and left for a long time, for example, for 5-8 hours, then it can simply turn sour. And it is not always possible to determine soured peas by their appearance or taste. After all, slight souring does not manifest itself in any way, but when cooked, peas do not boil well and acquire an unpleasant “soapy” taste of sprouted grain.
• For soaking take twice as much water as peas.
• Soaked peas double in volume.
• If peas are used for cooking pea soup, then the peas can not be soaked. It is enough just to sort it out, removing debris, and then wash it in cold water. Because when cooking without soaking, almost all peas lose their shape, that is, they boil.
• If the dish does not need boiled peas, but whole, then it is soaked in cold water for 5-6 hours. This allows you to double the yield of finished products. For cooking pea puree, do the same. When the peas are cooked, the cooking is stopped, the peas are salted and left in the broth for 15-20 minutes. Then the broth is drained, and hot peas are rubbed through a sieve or passed through a meat grinder or crushed with a crush.

Soaked peas are poured with cold water, brought to a boil and boiled for 1-1.5 hours until soft. The water should only boil slightly.

It is believed that peas will cook faster if they are poured with cold boiled water. Although practice shows that the fact in which water the peas are lowered for cooking does not play a special role. Peas dipped in boiling water cook exactly the same as peas drenched in cold water, moreover, taken from the same pack.

If according to the recipe you need to add tomato paste, vinegar and other spices (including salt) to the peas, then this is done at the very end of cooking, when the peas are completely cooked.

When peas are boiled for a long time, the water boils away strongly, and the housewives are forced to add water. And here there are subtleties. If, however, the water has boiled away, then you need to add only boiling water so that the boil does not stop. But if you add cold water, then the grains ... crack. That the hostesses are also sometimes on hand.

The cooking time of peas depends on its shape. Round, light yellow peas take much longer to cook than split yellow peas..

Even experienced housewives, when preparing this or that dish, sometimes doubt whether they are doing everything right.

They have especially many questions when cooking peas. After all, peas are an unpredictable vegetable. He either does not want to boil soft, remaining tough for a long time, then, on the contrary, he quickly becomes limp, although according to the recipe it is necessary that the peas remain intact. Why is it so?

It turns out that it all depends on the variety of peas, their degree of maturity, the method of processing the grains, as well as the storage time before using them.

Peas that have been stored for about a year will take longer to cook than freshly picked ones. or one that has been stored for a short time. Some housewives look at the date on the package with peas, but in this case, failure may lie in wait, because the date of packaging is marked on the package and it is not yet known how long the peas were stored in storage until that moment.

How to soak peas

Wetter grains cook faster than dry ones because they swell faster.

• Peas are soaked in cold water, the temperature of which does not exceed + 15 °. If the peas are soaked in warm water and left for a long time, for example, for 5-8 hours, then it can simply turn sour. And it is not always possible to determine soured peas by their appearance or taste. After all, slight souring does not manifest itself in any way, but when cooked, peas do not boil well and acquire an unpleasant “soapy” taste of sprouted grain.
• For soaking take twice as much water as peas.
• Soaked peas double in volume.
• If peas are used for cooking pea soup, then the peas can not be soaked. It is enough just to sort it out, removing debris, and then wash it in cold water. Because when cooking without soaking, almost all peas lose their shape, that is, they boil.
• If the dish does not need boiled peas, but whole, then it is soaked in cold water for 5-6 hours. This allows you to double the yield of finished products. For cooking pea puree, do the same. When the peas are cooked, the cooking is stopped, the peas are salted and left in the broth for 15-20 minutes. Then the broth is drained, and hot peas are rubbed through a sieve or passed through a meat grinder or crushed with a crush.

Soaked peas are poured with cold water, brought to a boil and boiled for 1-1.5 hours until soft. The water should only boil slightly.

It is believed that peas will cook faster if they are poured with cold boiled water. Although practice shows that the fact in which water the peas are lowered for cooking does not play a special role. Peas dipped in boiling water cook exactly the same as peas drenched in cold water, moreover, taken from the same pack.

If according to the recipe you need to add tomato paste, vinegar and other spices (including salt) to the peas, then this is done at the very end of cooking, when the peas are completely cooked.

When peas are boiled for a long time, the water boils away strongly, and the housewives are forced to add water. And here there are subtleties. If, however, the water has boiled away, then you need to add only boiling water so that the boil does not stop. But if you add cold water, then the grains ... crack. That the hostesses are also sometimes on hand.

The cooking time of peas depends on its shape. Round, light yellow peas take much longer to cook than split yellow peas..

Every day, thousands of young housewives are faced with such a problem as cooking peas. Everyone wants pea porridge to be boiled and tasty, and not “oak” and hard. The success of cooking depends on such trifles. Before proceeding to the recipe itself, it is necessary to consider all the subtleties of cooking in order to get a really tasty and healthy dish. Important components are: the choice of cereals and the selection of dishes, cooking time, pre-treatment.

What to do to boil peas?

To make the peas boil faster, split grains are used to prepare hot dishes. Regardless of whether peas are bought in a bag or by weight, they should always be washed well in running water. Before cooking, it must always be soaked for several hours, the best option is 6-8 hours. It should be noted that the water must be changed periodically to avoid the fermentation process.

In order for the peas to boil in the soup, it is necessary to let the groats swell well in cold water, and only after that it can be boiled over low heat. If you do not have enough time to pre-prepare peas and need to cook soup or porridge as quickly as possible, then you can use the secret that was known even before the invention of various kitchen appliances, such as a blender. In the water, which will be filled with washed peas, you will need to add half a teaspoon of baking soda and mix well. After the peas are infused in soda water for about 30-40 minutes, they can be boiled. However, one should not forget to rinse the swollen peas well in running water, otherwise the taste of soda will remain.

How to soak peas?

Wetter grains cook faster than dry ones because they swell faster. Dry peas are recommended to be soaked before cooking. But even here there are subtleties.

• Peas are soaked in cold water, the temperature of which does not exceed + 15 °. If the peas are soaked in warm water and left for a long time, for example, for 5-8 hours, then it can simply turn sour. And it is not always possible to determine soured peas by their appearance or taste. After all, slight souring does not manifest itself in any way, but when cooked, peas do not boil well and acquire an unpleasant “soapy” taste of sprouted grain.
• For soaking take twice as much water as peas.
• Soaked peas double in volume.
• If peas are used for cooking pea soup, then the peas can not be soaked. It is enough just to sort it out, removing debris, and then wash it in cold water. Because when cooking without soaking, almost all peas lose their shape, that is, they boil.
• If the dish does not need boiled peas, but whole, then it is soaked in cold water for 5-6 hours. This allows you to double the yield of finished products. For cooking pea puree, do the same. When the peas are cooked, the cooking is stopped, the peas are salted and left in the broth for 15-20 minutes. Then the broth is drained, and hot peas are rubbed through a sieve or passed through a meat grinder or crushed with a crush.

Which peas boil well?

It often happens that even washed and soaked peas remain hard after several hours of cooking - this is due to the fact that the wrong type of cereal has been selected. Despite the fact that a total of seven species of peas are known, only two cultivated species are used for food - shelling and sugar. Pea seeds that have not accumulated enough starch are brain sugar and are used to preserve premium green peas.

Therefore, if you determine which peas boil well, use simple advice- take dried grains of shelling varieties. It will be quite simple to choose - brain varieties wrinkle during drying, while peeling ones remain the correct rounded shape. Overdried peas acquire a whitish coating and change their taste, so it is not advisable to use it for making soups. Good quality peas have grains of the same size, large enough and not damaged by pests.

Soaked peas are poured with cold water, brought to a boil and boiled for 1–1.5 hours until soft. The water should only boil slightly. It is believed that peas will cook faster if they are poured with cold boiled water. Although practice shows that the fact in which water the peas are lowered for cooking does not play a special role. Peas dipped in boiling water cook exactly the same as peas drenched in cold water, moreover, taken from the same pack.

If according to the recipe you need to add tomato paste, vinegar and other spices (including salt) to the peas, then this is done at the very end of cooking, when the peas are completely cooked.

When peas are boiled for a long time, the water boils away strongly, and the housewives are forced to add water. And here there are subtleties. If, however, the water has boiled away, then you need to add only boiling water so that the boil does not stop. But if you add cold water, then the grains ... crack. That the hostesses are also sometimes on hand.

The cooking time of peas depends on its shape. Round, light yellow peas take much longer to cook than split yellow peas.. If you still need to cook peas faster, then in exceptional cases they resort to one proven method. During cooking, a little soda is added to the water with peas (on the tip of a knife). The resulting foam is removed. This method allows you to speed up the cooking of peas, but at the same time, vitamin B1 is destroyed, and the taste of peas, although slightly, worsens.

But no matter what tricks the housewives go to quickly cook peas, they must remember that peas are the most “long-playing” vegetable.

Therefore, you need to be patient, choose the right varieties of peas, and then you won’t have to wonder why the peas don’t boil for a long time.

Easy Pea Soup Recipes

Recipe "classic"

We figured out why peas do not boil in soup. Now, using the example of this dish, we will tell you how to properly prepare this component. It is necessary to take 0.5 kg of yellow or green dry crushed peas, 8 glasses of broth. From vegetables, one onion and carrots and a couple of potatoes will be enough. You can also add, if you are a lover of spices, a teaspoon of oregano, the same amount of basil, a couple of bay leaves, a couple of garlic cloves, salt, pepper to taste. You can also take 300 grams of tomatoes.

Bring the broth to a boil, pour crushed peas into it and leave it on low heat. In the meantime, you can cut potatoes, onions, carrots. Put cooked spices (oregano, basil, bay leaf) into the broth.

Now dip the chopped vegetables there and cook for another 50 minutes. If the water boils away, add as needed. Now you can add chopped tomatoes. And cook for another 15 minutes with the lid open. This dish is not only quick to prepare, but also low in calories, so it can be consumed by girls who are on a diet.

Soup for men

For men who cannot live without meat, there is another tasty, and most importantly, easy-to-cook dish. To do this, you will need 200 grams of dry peas, a pound of necessarily smoked pork ribs, two carrots, one onion, a couple of potatoes, salt, pepper and, of course, vegetable oil for frying. Beans need to be soaked for a couple of hours.

Then we take a pan for two and a half liters of water. Pour the peas there and bring to a boil. Then leave on low heat for 40 minutes. While the peas are cooking, make the roast. Grate the carrots and send them to a heated frying pan. Next, send finely chopped onions. Bring the roast to a golden color. After the peas have boiled, put the chopped smoked ribs. We wait another 10 minutes and add the chopped potatoes and frying. We introduce spices into the pan 7 minutes before the soup is ready. Turn off and let the dish brew for 15-20 minutes. Everything: delicious, and most importantly - nutritious soup is ready.

Cooking a dish in a slow cooker

I would like to recall modern kitchen appliances, which greatly facilitate the process of fussing in the kitchen. A multicooker is perfect for this. Before cooking soup in it, soak whole peas for just a couple of hours. Then rinse it and put it with all the other ingredients in the slow cooker. Then choose the desired mode and ... that's it. It will take you no more than an hour to cook soup in a slow cooker. From the products it will be enough to take 300 grams of smoked pork ribs and 50 grams of dry peas, carrots, onions and potatoes. If your family likes thick soup, use more dry peas and less water. In this case, the dish turns out to be puree-like.

elenabyzova

I boil the bone, fill in the washed peas, which are halves, stir several times, reduce the fire to almost a minimum and leave for 30-35 minutes, I come and then just fill the soup, potatoes there, carrots with onions, spices, everything)

inna_kriksunova

I often cook pea soup, my husband loves it. Always melts great. I usually take peas in half. The main thing is that the peas are soaked for at least 8-9 hours. And then I cook, as usual (the Internet is full of recipes). I immediately add lavrushka. When the peas are almost ready, I add chopped carrots, potatoes, fried onions, and cook for another 15 minutes. I add a couple of chopped garlic cloves to the finished soup and let the soup brew. Peas are completely boiled soft, soft, no problems.

mp_na_metle

So. I take whole peas. I don't soak. I fill it with water and cook for an hour and a half (if on a sugar bone) or two hours (if on smoked meats), without salt. Peas don't cook well in salt water, you see. Then I add the meat and cook as usual. It always boils down into "smoke".

Kjartegn

I make pea porridge without a multicooker. Bring to a boil, remove from heat and stir well. After 20-30 minutes again until boiling. And little by little, she's slowly falling apart.

Tatyana Zhogina

just don't soak peas, especially overnight. cook immediately after washing. I used to soak it too and it boiled very badly for me, now everything is boiled down

Winter Strawberry

I soak for an hour in cold water with baking soda. soda put a teaspoon. Well, I'll mix it a couple more times while it's standing.

sfprogr1

A simple rule is not to salt the peas. and any porridge until it boils. There may also be hard water - be sure to pass the water through a filter to remove hardness salts. Well, now just a pinch of soda ...

I soak peas in the morning for 4-5 hours, in the afternoon I just cook in a saucepan on the stove and it’s already porridge in 30 minutes ... Moreover, I buy peas in different stores from different manufacturers and it’s always the same in 30 minutes it’s porridge right away ... Just try it on the stove in regular saucepan!

Stacy's mom

No soda needed. Just add a little every half an hour cold water. For 1-1.5 peas are boiled soft. I never soak, neither does my grandma. No soup, no pies. Once there was a "wooden" pea. I wanted green, so he did not boil. And so for stewing and you will have porridge)))

Freya

I’m not sure that this is the case, but I’ve noticed more than once that long-soaked peas do not boil soft or boil poorly ... I keep the peas soaked for an hour, maybe a little more ... and it always boils very quickly and well ... I cook on a regular stove ... it costs leave overnight or 4 hours, then everything ...

Anyuta

It is necessary to cook like this: washed, thrown into cold water, put on the stove over medium heat, boiled - add half a cup of cold water there and on a slow fire, boiled - again cold water ... and so 3-4 times. It will cook much faster + boil soft, salt only at the end! Good luck with the soup!!!

Quite often, housewives think about what dish to surprise the family with. If the choice fell on pea soup, how to cook pea soup so that it boils is an important question that requires the right answer. After all, the taste of the dish and its “presentation” depend on it.

For centuries, peas have been the most popular food in many parts of the world. Fragrant flour was ground from it, and then bread and pies were baked. They made mashed potatoes, jelly or boiled whole. But the most popular has always been soup with peas and the secret of how to cook pea soup so that the peas boil soft all the housewives wanted to know. The question arose because if you put raw peas in a saucepan or pan and boil for at least an hour, it will not boil. Will this soup taste good? Probably not.

Looking for wise decisions

To make excellent soup with peas and to know how to cook pea soup so that the peas boil, it is important to get to know him better.

Many of our compatriots consider peas to be a purely Slavic culture. In fact, it was first grown in India, China and Tibet. Later, he was loved in Egypt, and then in Europe. In the 19th century, pea dishes were prepared for the soldiers of the German army. And French chefs served pea dishes on the royal table.

His beneficial features and calorie content does not leave anyone indifferent. Therefore, it is desirable to know how long to cook peas in soup so as not to lose its valuable elements. According to the observations of experienced cooks, if the product is pre-soaked, it can be cooked for an hour or an hour and a half. Crushed version of the culture - cook about 45 minutes.

In the modern food market, there are various varieties of peas. Some of them boil quickly enough. Others should be pre-soaked. To obtain the excellent taste of hot soup, it is advisable to use an individual approach.

The question of how to quickly cook peas for soup is quite simple. Many housewives first fill it with cold water and keep it for 12 hours. It is convenient to do this at night. In this case, the cook will be able to prepare a delicious meal faster.

Some experts fill the cereal with water with the addition of baking soda. In such a liquid, peas are kept for about 40 minutes. Then it is washed with running water and placed in a cooking pot. In addition, it is important to consider the basic rules of how to soak peas for soup. Here are some of them:

It is advisable to put the soaked peas overnight in a cold place. The water in which the cereal swelled should be drained. It is not suitable for making soup. Split or white peas are cooked without soaking.

Having followed the basic rules for preparing cereals for cooking, we proceed to the preparation of an excellent dish. But before that, let's determine how much to cook peas in soup with soaking in order to navigate in time. If whole peas - about an hour, chopped version - up to 40 minutes, old groats - up to 2 hours. Thanks to planning, every housewife will be able to serve excellent pea soup for dinner on time.

A Practical Guide for Humble Cooks

Popular wisdom says that it is important to live a century and learn a century. Those people who do this accumulate invaluable experience that can be passed on to the next generation. This truth also applies to the preparation of even seemingly simple dishes. For example, some people are interested in how much to cook peas in soup without soaking in order to get an excellent taste. Let's try to understand this in detail.

It has been noticed that at times, even soaked peas do not boil for a long time in the soup. Therefore, the dish does not have a pleasant taste and aroma. One of the reasons is the variety of pea groats. Interestingly, only two varieties of this crop are used in cooking - sugar or shelling. If the variety is chosen incorrectly, it becomes clear why the peas do not boil soft in the soup.

To accurately determine the type of pea, you should pay attention to its appearance. If the dried beans have a shriveled shell, it is better not to use them for soup.

Often these varieties are preserved in green form. Shelling options do not lose their original shape, so they are ideal for preparing a first course.

So, the choice of variety is made. Now it's time to start preparing an excellent dish:

But, the main thing is to know the secret of how to boil peas in soup to make it delicious:

• choose a crushed version of cereals or halves;
• soak overnight before cooking;
• salt the dish a few minutes before readiness;
• add vegetable oil to the soup.

Such simple tips help the peas boil faster in the soup, and you get an excellent meal. All of them are time-tested and experienced chefs around the world. It remains to apply them in your kitchen, preparing a healthy dinner for the family.

How to make pea soup

Many say - how many people, so many opinions. And this is wonderful, because thanks to such a variety, many new recipes for seemingly simple dishes are being created. Variants of cooking soups with peas often differ only in additional components that give the dish an excellent taste. For example, in Italy they add a little white wine to it. In distant Mongolia - tomatoes and sour cream. Germans love pea soup with bacon or smoked pork. Real gourmets will not refuse to try it in any form. But the main ingredients of the dish are such products:

• carrot;
• salt;
• pepper;
• Bay leaf;
• spices.

If we add to this classic recipe additional products, you get a pretty tasty hot meal.

The highlight of the soup is smoked pork

Some people think that cooking soup with smoked meats is quite simple. But to really get good taste, it must be taken into account that they are different.

To cook soup with smoked meats and peas, you will need the following products:

• smoked pork meat;
• peas;
• 2 onions;
• carrot;
• seasonings.

First, smoked pork must be thoroughly washed and boiled over low heat for an hour or an hour and a half. Peas are poured into the resulting broth, mixed and stewed for another hour. At this time, you can cut the potatoes into slices, grate the carrots, cook the onions. When the time is right, vegetables are added to the soup.

To enhance the taste, you can put a whole onion in the dish. After the soup is cooked, pull it out so that it does not fall apart.

The finished smoked meat is removed from the pan, separated from the bone to cut into small pieces. The meat goes back into the soup.

To prepare the sauce, pour vegetable oil into the pan. Put finely chopped onion in it. When it acquires a golden color, add carrots and blanch until half cooked. Then the sauce is poured into the soup and boiled for at least another 20 minutes.
Served hot with croutons, crackers or brown bread.

You can enhance the smoked smell of the soup with the help of hunting sausages, if you add them a few minutes before cooking.

Soup with smoked ribs

To prepare the dish you will need the following products:

• smoked pork ribs;
• dry split peas;
• green pea;
• potato;
• butter;
• carrot;
• greenery;
• seasonings (salt, pepper, curry).

Wash and soak the split pea halves. Cut the smoked ribs into portions, put in a container, boil for 10 minutes and this water should be drained. Boil the ribs in new water for about 2 hours, until the meat leaves the bones. After that, pull it out of the pan and cut. Pour the peas into the broth and cook for 50 minutes. Half an hour before the dish is ready, put potatoes and one onion in it.

At this time, prepare the sauce: chopped onions and carrots are sautéed in oil until golden brown. Add spices, green peas, mix and send to a boiling medium. Hold on fire for no more than 5 minutes, season with herbs.

Soup is served with smoked ribs and peas for dinner as a main course.

Pea soup with smoked products in tandem with mushrooms

To prepare a fragrant soup, you need to take:

• split or whole peas;
• smoked meats (ribs, sausages, bacon);
• dry or fresh mushrooms;
• several potatoes;
• celery;
• vegetable or butter;
• seasonings (salt, pepper).

Pour dried mushrooms boiling water for 15 or 20 minutes. Put smoked products together with peas in a saucepan. Cook on low heat for an hour. Pull the smoked meats out of the soup, carefully remove the meat and cut into small pieces. Together with mushrooms, hunting sausages, bacon, dip them into the broth. Boil no more than 20 minutes.

Next, cut the potatoes into small pieces and put in the soup. Prepare a sauce of onions, grated carrots, fresh celery, using vegetable or butter. 10 minutes before being ready, send it to a boiling broth.
When serving, decorate the soup with herbs and spices.

Pea soup with chicken

Quite often, housewives cook pea soup with chicken for their household, which includes simple ingredients:

• split peas;
• chicken meat;
• potato;
• carrot;
• 1 large onion;
• seasonings;
• greenery.

Thoroughly washed peas are soaked in water for one hour. Then, together with the chicken, put in a saucepan and cook for 50 minutes.

When the meat and peas boil, foam is sure to appear. It must be removed in time so that the dish acquires a beautiful color.

Peeled potatoes are cut into small pieces, carrots are rubbed on a grater and vegetables are sent to the broth. brew chicken soup with peas for another 30 minutes.

Prepare the sauce. Finely chopped onions and carrots are fried in a pan. Add spices, mix and transfer the finished sauce to the soup. The dish is served with rye bread or crackers.

Classic soup recipe

If for some reason there was no meat in the house, you can cook a nutritious soup with peas and potatoes. It will require a set of such products:

• split peas;
• potato;
• carrot;
• several bulbs;
• spices;
• greenery.

It is better to cook peas soaked in advance on a quiet fire for an hour and a half. Add chopped potatoes, onions and carrots to it. While the vegetables are simmering in the pot, prepare the dressing. To do this, fry the onion in vegetable oil until light brown and put the grated carrot there. Mix everything and simmer over low heat for 10 minutes. Pour the prepared sauce into the boiling vegetable broth. After 5 minutes, the dish is ready. Served to the table with slices rye bread or crackers.

Original cream soup

For consummate gourmets, there is the opportunity to cook excellent pea soup puree. The composition of the dish includes a number of such products:

• split or crushed peas;
• potato;
• spices;
• greenery.

Pre-soaked peas are boiled until soft. Then potatoes, a whole onion and grated carrots are added there. When all the ingredients are ready, grind them with a blender until smooth. It remains to put salt and spices to taste.
Puree soup is served with finely chopped parsley, crackers or rye bread.

Whatever option we like, pea soup is a real storehouse of useful elements for the body. The main thing is to cook and serve it with love. Let's wish each other bon appetit.