Recipes pea soup: culinary secrets

Recipes pea soup: culinary secrets
Cooking

pea soup recipes Pea soup - it is a truly international cuisine, which is known and loved in many countries. The peculiar taste, nutritional value and affordability made this dish popular at all times. Recipes pea soup extraordinarily diverse, but they can be conditionally divided into meat and meatless. Both varieties are very tasty when properly prepared.

The secret of a delicious pea soup

Pea soup can be cooked from dry pea - crushed or whole. Fresh peas use is not accepted, but canned is fine to do a very quick and delicate soup, suitable even for children. To prepare this soup Canned peas turn into a puree with a blender and diluted with boiling water. In the soup to taste, you can add any spices, and a small piece of butter makes this dish particularly delicate.

As a rule, dry pea puree to tenderize, but some like to be in the soup come across some peas. To seethe peas well, preferably before cooking soak it overnight in cold water. In addition, it is important not salt the soup until the peas are not seethe - saltwater legumes remain solid. During the preparation of the soup should not be refilled in cold water pot, you can only add a little boiling water.

Many are for dishes of peas with caution: legumes, as we know, can cause bloating Bloating - when you need to go to the doctor? and flatulence. But that is no reason to abandon the nutritious and tasty soup, just do not neglect spices, which not only will give the dish a wonderful fragrance, but also facilitate the process of digestion. With peas go well with ginger, thyme, chilli pepper, allspice, coriander, basil, turmeric, nutmeg, dill, black pepper, cinnamon, tarragon, curry, and fenugreek.

Pea soup with meat

pea soup recipes Hot and fragrant pea soup with meat is particularly popular in various national cuisines. Most often, for the preparation of these soups use pork, but also beef fit Beef - Meat Guide , Lamb and even chicken. Especially delicious is considered to be a combination of peas with smoked meat - in this soup put bacon, ham, sausage, smoked pork knuckle and smoked ribs. Soup of the result is very satisfying - the perfect dish for those who work physically.

To cook the classic thick pea soup Pea soup: medical and tasty with smoked should be at three liters of water to take a hundred grams of dried peas, five hundred grams of smoked pork ribs (they can be successfully replaced by smoked pork knuckle, taste the soup only improve), six potato medium size, large carrots, one hundred grams of celery, a large onion , bay leaf, allspice, dill, parsley and salt.

Peas should be washed well and pour cool water for eight to twelve hours. Thanks to this long soak peas acquires noble nutty flavor. In addition, pre-soaked peas boiled soft faster and easier to digest.

Smoked ribs or shank should be cut, cover with cold water, add the allspice and bay leaf and simmer for forty minutes, until the meat begins to lag behind the bone. After that, the meat must be removed from the broth, cut into small pieces and put in the soup again. With peas drain the water and add it to the soup. Cook over low heat until the peas are tender. Onions should be finely chopped carrots and celery root - grate. Fry the vegetables in a little oil until golden brown and add to the pot of soup, to put the sliced potatoes into cubes. Simmer the soup until cooked potatoes, then add salt and pepper to taste. Serve the soup with wheat bread, sprinkled with parsley and dill.

If desired, instead of the smoked meat can take fresh pork. This soup will cook faster than the soup with smoked meat, but it is better to add a little more spice to a richer taste.

Lean version

pea soup recipes Peas contain a lot of valuable vegetable protein, so pea soup can be delicious and satisfying even without the addition of meat. To nourishing soup turned out, use herbs, and for the density in the dish, you can add quite a bit on the dry fried frying pan meal.

In two and a half liters of water must take two bulbs of medium size, large carrots, a parsley, a glass of dry peas, four potatoes medium sized, two cloves of garlic, two tablespoons of flour, a little vegetable oil, bay leaf, black pepper, dill, thyme, basil and salt. In a saucepan pour the water, and you need to add a purified whole onion, half a carrot, cut into slices, parsley, bay leaf and peppercorns. Bring to a boil and boil on low heat for half an hour. Then get out of the broth and discard the vegetables, add pre-soaked for eight hours peas and peeled and diced potatoes. Add dill, thyme and basil. Cook the soup over low heat for twenty minutes.

Meanwhile, finely chop the onion second, the rest of carrots grate. Fry the vegetables in a little oil until golden brown, then put them in the soup. When the peas become very soft, thicken the soup with flour. For this small amount of pee in a cup of soup and a little cool. Flour fry in a dry frying pan for three to four minutes until the color changes. Add the flour in a cup of soup, mix thoroughly, then with constant stirring, pour the mixture into the soup. Boil a few minutes, turn off the heat, add the crushed garlic, salt to taste. After that, cover the pan with a lid and give the soup infuse for five minutes, then bring to the table, garnished with fresh dill. Soft wheat bread will serve as the perfect complement to this dish.

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