Recipes pea soup: the secrets of cooks

Recipes pea soup: culinary secrets
Cooking

recipes pea soup cooking

Cooking

Peas - one of the first plants that humanity domesticated and used as food. At the beginning of pea flour made. The Sanskrit word "pea" means "shredded." In ancient times it was the product of the first necessity. Homeland pea considered to be the Middle East, South Asia and India. In the Middle Ages peas it was in the Mediterranean, is widespread and has become a favorite and traditional food in Germany, France and Spain. Since the time of the baptism of Rus peas commonly referred to in Russia. During the fast of peas cooked variety of meatless meals Meatless meals: no fish, no meat : Baked pies, cooked cereal, jelly and, of course, soup.

Soup at all times

Pea soup has a long history. Since the widespread peas, pea soups are present in the national cuisines of different nations. A feature of soup is that it is very easy to prepare and does not require many ingredients, whereby a remarkably nutritious and delicious.

Method of preparation of pea soup in different nations has several additional ingredients that are added to the soup as cooking and give it a unique national color. For example, Italians seasoned pea soup Pea soup: medical and tasty white wine and Parmesan. In Mongolia, the soup is almost ready add the tomatoes and sour cream Smetana: untold riches of Russian cuisine . In Germany, in the soup put bacon, sausage or pickled smoked pork Kassler. In the Netherlands, pea soup boiled very thick with the addition of pork, smoked sausages rookworst, and the roots and stalks of celery, leeks and potatoes.

In short, pea soup - an international and a very affordable meal.

The cornerstone of pea soup

recipes pea soup cooking The basis of all recipes pea soup includes peas, carrots, onions, salt and spices. For the basics needed: dry peas - 500 grams, two carrots, two onions, salt, pepper, bay leaf.

Before the beginning of pea soup advisable to soak for four or eight hours. Soaking not only reduces the soup, but primarily affects its taste. Soaked peas instead becomes pronounced pea smell, smell and taste reminiscent of nuts. The source of the odor is a pea to facilitate removal, each Pea invisible upper film, which is coming off a soaking.

After soaking the peas with cold water and cook on low heat. If you want to seethe pea puree in water add half a teaspoon of baking soda.

While cooked peas, clean the onions and carrots, cut into small cubes and saute in a frying pan in vegetable oil.

When the peas are tender, but still not begin to disintegrate (30-40 minutes), add to the pan-fried vegetables. Give the cook together five or ten minutes. Thereafter, salted and seasoned with spices. After another five minutes the soup is ready. Before serving the soup must be fifteen or twenty minutes to stand up, to absorb odors and buy a silk texture.

More imagination - delicious soup

Taking the described recipe can achieve the most incredible combinations.

A hearty soup is prepared on the basis of smoked pork ribs, the meat or chicken broth. For this pre-cooked meat is removed, separated from the bones and cut into small pieces. Soaked peas instead of water poured formed meat broth and cooked as described above. Cooked meat is injected with vegetables.

Smoked sausages, sausages, ham or other prepared spicy meat products are added to the soup with roasted vegetables.

To the soup was a thick, it is necessary to put the potatoes. Peeled and diced potatoes added over thirty minutes until cooked, a little earlier, or together with vegetables.

To make the spicy flavor can be added to the end of the file or garlic to the soup garlic croutons or crackers.

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