Lean pea soup - the champion on the content of nutrients

pea soup In Russia, peas cultivated since ancient times, considering the main crop along with wheat still under Yaroslav the Wise. Since the time of the baptism of Rus peas constantly mentioned in the recipe in numerous positions. As it only did not use. From peas cooked porridge, soups, jelly, produced cheese, baked pies with pea filling.

A special delicacy for the royal table were considered green pea pods young. Especially famous peas produced in Yaroslavl province. Long before the Dutch invented a method of canning peas, Yaroslavl craftsmen have come up with a special way of drying young green pods, which is exported to England and Europe.

The healing properties of peas

Dish of peas are not only delicious, but also useful. Vegetable protein peas which is of 20-26%, contains essential amino acids involved in building the cells of the organism: cystine, methionine, lysine, tryptophan. There are sugar and starch, vitamins Vitamins for everyone (C, A, PP and group B), potassium, calcium, iron, magnesium, copper, zinc, cobalt, manganese, phosphorus, iodine, and many other items.

In peas contain fiber. It helps clean the intestines of toxins. A part of the nicotinic acid, together with other elements of support normal cholesterol Cholesterin in the blood and acts as an anticancer agent.

Peas, especially cut, different calorie. 100 grams of dry peas contains 300-320 kcal, which is second only to soybeans.

However, there are people who abuse the peas are not recommended. These are patients who suffer from bloating (flatulence). In addition, it is necessary to limit the intake of peas in gout, and urate diathesis. The peas contained purin from which the body is formed of uric acid that can be deposited in the cartilage and joints in the form of salts.

Useful properties of peas make it indispensable in vegetarian, vegetable and dietary food.

How to cook meatless pea soup

Lean pea soup Pea soup: medical and tasty preparing water, vegetable or mushroom broth. For the soup you will need:

peas - two glasses
bow - two pieces
Carrots - one thing
parsley root and celery
vegetable oil - two or three tablespoons
salt

Peas to sort, wash and soak in water overnight or for two to four hours. The water in which soaked chickpeas, drained. Add cold water or broth and put to boil on low heat.

Root and onion to clean, cut into small pieces and saute in vegetable oil until soft. Fifteen minutes until cooked soup combine vegetables with pea brew. Five minutes before the end of soup and season with salt and herbs.

Over a hearty soup to turn out, if you add half an hour until cooked diced potatoes and / or mushrooms.

Before serving the soup must be insisted. To do this, cover the pan tightly, wrap up and leave for twenty to thirty minutes. The liquid portion of soup at the same time become more dense and creamy. For the soup is served black bread or crackers.

If the post is strict, does not allow the use of vegetable oil (oil), vegetables saute and add to the soup raw.

Pea soup is excellent nourishes, gives the body the necessary building materials, and energy source. It not only nourishes and helps to maintain healthy and survive the long post.

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