Seasonings for pea soup: which ones are suitable, rules of use. Pea soup: simple recipes with and without meat - recipes, ingredients, preparation, photos, videos

Pea soup is one of the most popular first courses. Some people prefer to cook it with smoked wings or other smoked meats, while others make it in the form of a liquid puree. But in any case, to obtain a tasty and aromatic dish, you will need seasonings suitable for pea soup. Ready-made mixtures created specifically for this dish are rarely found on sale; it’s easier to make them yourself.

How to choose and add spices?

Traditionally, seasoning for pea soup contains:

bay leaf, onion;

black peppercorns or ground for puree soup;

garlic, herbs (parsley, dill).

This minimal set of spices is quite sufficient for the dish. However, to make a very tasty pea soup, you need to add dry basil . This spice is part of Provençal herbs. It is this that makes the smell unusually gentle and pleasant.

Once you use this supplement, you will forever be an admirer of it. Dry basil leaf has a soft, unobtrusive aroma. Combining in tandem with peas, it gives it its essential oils and ennobles the taste.

An ideal addition to a pea dish would be fennel or dill . These spices will take on the role of regulator of the carminative effect that all legumes have. When using the split pea soup seasoning, choose how you want to season the dish. There can be two methods for submitting the first:

in clear broth with chopped vegetables;
and classic European-style creamy soup.

For the first option, all spices can be introduced whole. There is no need to use ground peppers and dill seeds.
When preparing puree soup, spices can be added whole, but removed before pureeing. Or immediately administer in the form of freshly ground powder.

Spicy herbs are chopped and added to the first dish when serving the first dish.

SPICES and CONDITIONINGS ->

onions, garlic, parsley, carrots, kohlrabi, saffron, turmeric, leeks, dried mushrooms, curry, black pepper, bay leaf, lovage, parsnip, thyme, nutmeg, fresh vegetable pepper, hot pepper (pheferon), cayenne pepper , basil, savory, rosemary, borage, cardamom.

garlic, peppermint, carrots, parsley, celery, lovage, fresh herbs, black pepper, basil, savory, sage, marjoram, curry, saxifrage, dried mushrooms, borage, yarrow, parsnip, purslane, rosemary.

a mixture of fresh or dried mushrooms, onions, garlic, sweet and hot red peppers, cayenne pepper, black pepper, cumin, basil, rosemary, tarragon, parsley, chives, celery, lovage.

onion, garlic, black pepper, lovage, caraway, basil, savory, thyme, nutmeg, marjoram.

onion, garlic, black pepper, cumin, marjoram, nutmeg, basil, sweet and hot red pepper, coriander, hyssop, savory.

onion, garlic, black pepper, marjoram, cumin, basil, kupyr, nutmeg, sweet red pepper, saxifrage, bay leaf, galgant, yarrow, parsnip, hyssop.

garlic, onion, black pepper, cloves, cumin, nutmeg, coriander, savory.

onion, garlic, black pepper, sweet and hot red pepper, allspice, rosemary, sage, marjoram, nutmeg, curry, dill, thyme, cayenne pepper, lavender, lovage, savory, bay leaf, calamus.

Source: SPICES and CONDIMENTS -> onions, garlic, parsley, carrots, kohlrabi, saffron, turmeric, leeks, dried mushrooms, curry, black pepper, bay leaf, lovage, parsnip, thyme, nutmeg, fresh vegetable pepper, pepper https://all-spices.ucoz.ru/index/s_u_p_y/0-9

How to use spices for pea soup?

Not every spice can overcome the smell of peas. Moreover, the wrong additive may even go unnoticed. However, there are spices that will add piquancy to the first one. They will highlight the pleasant tenderness of the seeds of the legume plant.

For soup with smoked meat

The dish turns out very tasty when smoked meats are added to it. These can be used:

smoked pork ribs;
smoked chicken;
boiled smoked sausage.

When adding smoked meats, please note that this is a finished product and must be added at the end of cooking. If the smoking is natural, using smoke from hardwood, then no spice can overcome the smell. But pepper will be very suitable. Can be applied:

ground black pepper, cumin;
red hot ground pepper.

Garlic is added to the soup with smoked meats. If it is in the form of a dry powder, then mix it with smoked meats. If you use the cloves of a fresh vegetable, then place them in the first at the end, or pour them directly into a serving plate. Greens are a must for this soup.

Spices for first course with meat

The use of seasonings for a pea dish with meat begins at the stage of preparing the broth. When placing pork, beef or chicken in a pan with water, add spices:

bay leaf, hot pepper;
onions, carrots.

After boiling the meat, add mashed peas to the broth:

ground dill or fennel seeds;
dry basil leaf or herbs de Provence.

If you are not satisfied with the color, then turmeric can correct the situation. By adding half a teaspoon, the color will turn golden. By adding chopped herbs, the contrast will work in favor of the dish.

When boiling peas for soup

Experienced cooks try to cook peas separately. To do this, do this:

Select good quality split peas. The halves should be even in shape, clean, without small components, with a pleasant pea aroma.
Place the peas in a saucepan and add cold water in a ratio of 1:3. Leave for 1–2 hours, or overnight.
Place the pan on heat. The only spice used is bay leaf. Add salt and sugar.
Bring to a boil and cook until tender. This is determined by the softness of the peas.
Take out the bay leaf. Blend the legumes with a blender until the puree is smooth, without straining the broth.

Such pea puree can already be an independent, tasty dish. Chopped garlic is poured into it and sprinkled with herbs.

Features of preparing regular pea soup

The soup should be very rich and resemble puree. To achieve this consistency, you need to know several nuances regarding the preparation of certain products:

It is advisable to soak the peas for 10-12 hours.

The meat must be cleaned of fatty films.

Smoked meats should be cut before cooking to soften the strong smell of smoke.

The following is the standard preparation procedure:

Place the pork in a pan with water and cook until half cooked.

Pour the peas into the container with the broth. Cook the ingredients until they are soft.

Cut the potatoes into small cubes and place them in the pan when the peas are almost ready.

When the potatoes are almost cooked, you need to add finely chopped smoked brisket.

Chop the onion and grate the carrots. Fry in a frying pan that is greased with olive oil.

Combine the sauté with the rest of the ingredients, which are almost cooked.

Seasonings for pea soup with meat should be added at the very end, or rather 5 minutes before the end of cooking.

Pour the soup into bowls and sprinkle chopped herbs on top, squeeze out a clove of garlic and add a little turmeric.

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Classic pea soup

Chopped potatoes, carrots and onions are dipped into the boiling broth. Bring to half done and add prepared pea puree. Balance the consistency with broth at your discretion. At this moment the spices are added:

dry basil leaf, pepper;
dill or fennel seeds;
turmeric if necessary.

Add chopped garlic 1-2 minutes before the end of cooking. Before serving, add spicy, fresh herbs and portioned pieces of meat.

It is often served with white, toasted bread crumbs. They are served separately or added to greens directly in a portioned plate.

Lenten pea soup.

Lenten pea soup
Quite simple and no less tasty, the name speaks for itself. It is also very suitable for those who are on a diet. We will prepare the soup with spices to make the soup taste excellent. But you don’t have to add spices at all: just frying and herbs. The soup will still be delicious.

We will need:

Dry peas - 400 g;
Potatoes - 3 pcs. small potatoes;
Onion - 2 small heads;
Carrots - 1 medium;
Parsley - 40-50 g;
Dill - 40-50 g;
Garlic - 1/2 head;
Salt, vegetable oil, bay leaf, red hot pepper;
Spices: dried purple basil leaves, savory (can be replaced with thyme, marjoram).

Step 1.

Rinse the peas several times with cold water. Place in a saucepan. Pour water into the pan, not reaching the side a couple of centimeters. You need to leave room so that when the soup boils, it doesn’t splash out. Be sure to stir the peas as they may stick to the bottom. Cook over medium heat without covering with a lid.

Step 2.

We clean and wash the vegetables. Blend the onion in a blender into small pieces, not puree. You can chop finely with a knife.

Finely chop the onion, you can use a blender

Step 3.

We grate the carrots, but if you like, you can also cut them into cubes or circles with a knife.

Step 4.

We clean the greens from large, hard stems and chop them into small pieces.

Step 5.

The foam must be removed and also removed during the cooking process every time it appears. Skim off the foam before a strong boil begins. When the soup comes to a boil, reduce the heat to medium-low. If only the soup was slowly boiling.

Step 6.

We are waiting for the peas to cook. It is difficult to say the exact time, because it depends on many factors, including the peas themselves. Approximately after 30 minutes, start trying. The peas should become soft.

So our peas have boiled, skim off the foam, add salt, cover with a lid, be sure to have a hole in it or don’t cover it tightly so that steam can escape. Reduce the heat and leave to simmer.

Step 7

After 10-15 minutes, try the peas; if they are cooked, add the diced potatoes. Close the lid and cook until the potatoes are ready.

The peas are cooked - add the potatoes

Step 8

Pour about half a centimeter of vegetable oil into the frying pan, let it warm up and add the onion. Fry the onion until golden brown.

Step 9

When the onion is ready, add carrots to it. Lay out the carrots, add a little salt so that the carrots give juice. Set the heat to below medium if the pan has a thin bottom and to medium if it is thick. Fry thoroughly, on average 4-5 minutes. Fry until the carrots are as soft as you like.

Fry onions and carrots

Step 10

We check the potatoes, they are almost ready. We put our roast into the soup. Let it boil for a couple more minutes and add spices.

Step 11

Squeeze all the garlic into a separate cup, grind the dry basil leaves into powder with your hands so that it is as fine as possible, until on a separate saucer. If there are no leaves, add basil powder. But of course the leaves give a special aroma.

We add all the spices to the soup. Pour in the basil, add a leaf or two of bay leaves if you like it spicy, directly crush the hot pepper into bunches if dried or finely chop if raw. Wash your hands right away, otherwise you may accidentally wipe your eyes and then you will cry for a long time.

Add savory or marjoram or thyme at the tip of a knife. We spread the garlic.

Step 12

Reduce heat, taste soup for salt and pepper. The last thing we add is greens. Leave a little greenery for decoration. We interfere. Cover with a lid. Turn off the fire. After 5-10 minutes you can serve.

This is how the soup turns out

Well, that’s it, the soup is ready, lean, but very tasty. Bon appetit!

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What seasonings do you put in pea soup?

pea soup with smoked brisket and ribs. If they are not there, then on any bones or soup set, but shortly before the end of cooking I add smoked sausage (ham, etc.).

Pea soup “loves” a lot of onions and carrots, sautéed before adding.

Be sure to add ready-made dry herbs (“Provencal”) along with the laurel at the end of cooking - a mixture or separately thyme, thyme, basil, rosemary, oregano, marjoram. Just a pinch. The taste will be unique and subtle.

I take out the laurel so that there is no bitterness before serving. I put fresh dill on a plate (to prevent gas formation) and croutons (croutons) mixed with garlic.

(That's it! I'm off to soak the peas!)

Parsley, pepper, salt, onions. In general, pea soup can be decorated with any spice you have at home. The best seasoning for vegetable stew.

I would not recommend using meat seasonings - you will overpower the taste of peas in the soup.

In pea soup - not any, because it has its own unique taste, and also

Selection of spices for soups

Let's take a closer look at the composition of spices that can be added to soups depending on their main components.

Remember that not all spices can be suitable for all soups; for example, you should not put in fish soup what will go into chicken soup and vice versa.

Spices for pea, bean, lentil soups

In this case, spices with a pronounced aroma are appropriate, which will emphasize the specificity of the finished first course. It could be:

coriander
nutmeg
caraway
garlic
basil
mint
hyssop
laurel

We specifically formulated this seasoning blend in our mill with one purpose in mind: to provide unparalleled flavor and a satisfying finish to Bob's Red Mill's 13-Bean Soup Blend or a pot of Anasazi beans, black or spotted beans, or any other legume of your choice. We were definitely pleased with the results.

To maintain freshness, store in the refrigerator or freezer.

Cooking Instructions

Wash, select and soak two cups of dry peas overnight. Drain and rinse the soaked peas. Add to a saucepan with 8 cups of water. Add 1 cup finely chopped onion (optional) and 1/2 to 3/4 teaspoon salt (optional). Add 2 tablespoons Bob Red Mill Pea Soup Seasoning, bring to a full boil, reduce heat and simmer for 1-1/2 to 2 hours or until tender. For a milder taste, reduce the amount of seasoning used. Stir the spices thoroughly if you are not adding the whole packet.

Yield: 6-8 servings.

Other Ingredients

Chili pepper, basil, celery seed, cumin seed, oregano, black pepper, savory, salt, garlic, onion.

Produced in a facility that also uses tree nuts, soy, wheat and milk.

Spices and seasonings to add to pea soup

8 min to read

In the Soviet Union, spices were not used for pea soup, and in general, few people had them in their kitchen. This is because they simply weren’t on the shelves. Taste improvers enjoyed great success in eastern countries. They were expensive. Only very rich people could add spices to dishes. Our main spices were sugar, salt, black pepper and bay leaf. That is why in Russia and the former CIS countries there is still no such demand for spices. And as it turned out, it was in vain.

Spices are called additives to dishes. Spices alone are not consumed in food, but adding them to dishes to improve the taste is recommended. So what is it? Dry, ground or whole plant particles with a spicy aroma. These can be seeds, bark, flowers, roots, fruits, stems and leaves.

The physician Hippocrates said: “Food must be your medicine, otherwise medicine will become your food.” This saying applies perfectly to the use of spices and their effect on your body. There is even science that studies the effects of spices on human health. Indeed, spices perfectly improve the nervous and circulatory system. They have a good effect on the digestive and respiratory tract.

We suggest you find out exactly what herbs and spices you need to use when preparing your favorite pea soup. And if pea soup is not your favorite dish, you simply don’t know how to cook it correctly. There are several secrets, following which you will be delighted with the dish. Today they will be revealed. Let's start with the most important thing - timely used and correctly selected spices.

The importance of eating canned green peas

Modern methods of preparing canned peas help preserve the shape, consistency and nutritional value of the product. Canned food usually contains only natural ingredients: grains and a brine of water, salt and sugar.

Calorie content - 300 kcal per 100 g of product. The vegetable is rich in protein, carbohydrates, fiber, mineral salts of potassium, phosphorus and iron, nucleic acids and vitamins.

Adding peas to soup provides at least five positive effects:

Enrichment of dishes with fiber and vegetable protein;
Energy saturation and adding nutritional value to food;
Filling the volume of soup;
Adding mineral salts with fruits and brine, vitamins;
Aesthetic improvement of the dish.

The protein and fiber of canned peas are easily digestible, help cleanse the body, remove waste and toxins, promote skin rejuvenation, lower cholesterol, and improve intestinal function.

Recommended Spices for Pea Soup

Let's look at what seasonings are usually added to pea soup:

garlic;
red chili pepper;
onion;
ginger;
cilantro;
cumin seeds;
turmeric;
mustard beans.

What are the benefits of the above spices? Let's take a closer look:

The smell and taste are quite pungent, sometimes burning. It should be added to the dish before use, after chopping it.

It copes well with parasites in the body.
Cleanses the liver.
Treats colds.
Improves the functioning of the gastrointestinal tract.
Benefits the heart, as well as blood vessels.
Bactericidal agent.
Increases immunity.

How to choose garlic to make your own seasoning at home? Actually, it's not difficult. It is important that the heads are undamaged. Also, when choosing, pay attention to density and dryness. If the head of garlic has a green tuft, you shouldn’t take it. After germination, it loses all its beneficial properties. Pay attention to the size of the garlic. Larger or larger cloves often have a more bitter taste.

If you plan to store garlic at home, you should not do it in the refrigerator. With high humidity, it turns black and becomes moldy. Store garlic heads in a dry and dark place. Also, to avoid the spread of a pungent odor, do not forget to put it in a closed container. If you use dried garlic, it needs to be stored in a jar, it should be kept in a dark place.

Red chili pepper

It is recommended to add in small quantities before use. This is due to the increased burning properties of the fruit.

Features of this spice:

Normalizes blood circulation.
Increases intelligence.
High content of vitamin C.
Relieves blood vessels from cholesterol.
Strengthens blood vessels.

When choosing red pepper, you must carefully examine it for the integrity of the fruit. At the slightest damage, the pepper will quickly deteriorate. It should be stored in a dark, cool place. You can easily do this in the refrigerator. However, with all this, do not forget to put it in a plastic bag. If there is too much pepper, it is recommended to freeze some of it in the freezer. This will significantly extend its life.

It has a spicy and at the same time sweet taste. Acrid smell. It is thrown into the soup during cooking, whole, as well as fried or chopped.

Strengthens the immune system.
Destroys viruses and colds.
Fights cancer cells.
Makes you sleep soundly.
Benefits blood and blood vessels in general.

Always choose hard heads. You can press it with your finger - if you hear a crunch, this is a good sign. A high-quality onion will never be stained, and its skin will be dry. Its color depends on the variety. It can range from yellow to purple in color. The size of the bow should not be too large. This may change its taste. Also, do not buy sprouted onions.

It is customary to add it to the soup five minutes before it is ready. The recommended amount is half a teaspoon of fine, dry powder per 2.5 liters of liquid.

Features of this seasoning:

Huge amino acid content.
Awakens appetite.
Normalizes digestion.
Organizes metabolism.
Removes toxins and waste from the entire body.
Makes the blood less thick.
Gives the brain oxygen.
Treats colds.
Gives strength to the body as a whole.

Buy ginger that is smooth and firm. There should be no wrinkles on it. There should also be no stains or fibers. The long roots of the root vegetable contain more useful components than the short ones. When storing the root, do not cut off the skin. A paper bag or cling film will extend the shelf life. With increased moisture, ginger quickly becomes moldy.

It tastes good. The spicy and at the same time sweetish leaf can be added fresh. Dry leaves are also used. You need to put it on a plate before using it. The number of leaves is to taste.

Includes vitamin C.
Magnesium and potassium are present.
This is a faithful assistant for bloating.
Relieves inflammation.
Helps digest heavy foods.
Lowers cholesterol.
Cleanses the body of toxins.

When purchasing, take only freshly cut leaves. You need to store cilantro as follows. Trim the stems. Fill a jar with water at room temperature and put a bunch of greens in it. Everything is almost like with flowers. Just wrap the top with a plastic bag. Place the jar in the refrigerator. This way, cilantro can be stored for three weeks.

Cumin seeds

Excellent seasoning for pea soup. It is recommended to add according to your taste. Place 10 minutes before the soup is ready. It has a rather spicy and islandy aroma.

Contains protein and calcium.
Contains essential oils.
Improves the functioning of the nervous system.
Helps improve the functioning of the urinary system.
Clears the breath.
Dissolves tumors.

Cumin seeds can be stored in a dark, dry place. This could be a special spice jar that sits on your kitchen shelf. Periodically you need to open the jar to allow air to enter the seeds.

Ideal for this soup. The delicate flavor perfectly emphasizes the taste of boiled peas. Add half a teaspoon to the broth, then continue cooking the soup.

Features and benefits of the spice:

Antibiotic from nature.
Colors food an appetizing yellow color.
The waste goes away.
Improves stomach function.
Cleanses the blood.
Removes inflammation.
Controls diabetes.
Saves from asthma and anemia.

Recipe for smooth pea soup at home

Light peas 400 gr.
Vegetable oil 4 tbsp.
Water 2.5 liters.
Potatoes, onions, carrots.
Ribs.
Suitable seasonings for pea soup listed above - to taste.

Cook the peas according to the principle indicated above. Cook the broth from the ribs.
Fry onions, garlic, carrots, ginger.
Salt. Add chili pepper. cumin and mustard.
Mix the prepared peas with the broth. Add potatoes. Cook until done.
10 minutes before the soup is ready, add our frying with spices to it. Turn off the fire.
Let the soup brew for about 20 minutes. This way all the spices will give off their taste.
Pour into plates and sprinkle with cilantro on top.
Eat the spiced pea soup and enjoy. Bon appetit!

Features of preparing Indian pea soup

For cooking, you should choose a saucepan with thick walls, since both frying and cooking are carried out in one container. Features of preparing Indian pea soup:

Chop the onion very finely. The ideal option would be cubes. Pour vegetable oil into a saucepan and fry the onion in it. Add squeezed garlic cloves and ginger here.
Add chili pepper to the onion sauté. Salt the roast.
When the onion becomes transparent, you need to add turmeric. Continue sautéing for another 2 minutes.
In a separate pan, fry the mustard and cumin seeds for 2 minutes.
Boil the peas until pureed. The procedure is carried out in the same saucepan where the onions and spices were previously fried.
When the main ingredient is ready, you need to pour the onion and fried seeds into the saucepan.
Cover the saucepan with a lid and leave the soup to stand for 20 minutes. The final seasoning for pea soup is cilantro, which can be sprinkled on the soup at the time of serving.

Delicious pea soup with smoked meats

When you think about what first dish to please your family, stop at a simple but surprisingly tasty soup. Our simple step-by-step recipe with photos will help you prepare pea soup with smoked meats and tell you in detail how to cook pea and smoked meat soup correctly and tasty. This is always a win-win option for liquid food, which no one has yet refused.

The aroma emanating from the prepared food captivates everyone immediately and forever! For smoked meats we will use wonderful smoked brisket.

CONTENT:

1. Calorie content of pea soup with smoked meats 2. Seasoning and spices for pea soup with smoked meats 3. How to cook pea soup with smoked meats 4. How to cook pea soup with smoked meats 5. Pea soup with smoked meats and processed cheese

How are pea soups prepared in India?

Pea soups are very popular in Asian cuisine. For example, in India, in families that prefer vegetarianism, every woman knows how to prepare soup, the main ingredient of which is peas, with traditional Indian spices. It seems to be a simple pea soup, but for little Indians it is the most favorite gravy for a rice side dish.

Traditionally, Indian women use special pressure cookers to prepare vegetable soups from peas or lentils. Thanks to this whistling miracle saucepan, the housewife does not need to think about how to cook pea soup so that the peas boil and turn into a delicate, nutritious puree. Every Indian woman has her own opinion on how to prepare pea soup, which will appeal to her mother-in-law, husband, and even capricious children.

During the summer holidays, when you need to get rid of extra pounds, nutritionists recommend preparing delicious pea soup, the recipe of which includes Indian spices that speed up metabolic processes in the body. Ginger, turmeric, cumin seeds and mustard seeds are now available in the spice aisles of major supermarkets.

Seasoning and spices for pea soup with smoked meats

One of the main secrets of preparing delicious pea soup with smoked meats is the right seasoning. Spices will make pea soup more flavorful, which will invariably increase your appetite.

The basic herbs and spices for smoked pea soup are very simple and accessible to everyone. Garlic, onion, bell pepper, salt, allspice, bay leaf and of course herbs (dill, parsley) - this is the natural basis for a properly prepared and tasty soup.

Secrets from the Chef

Professionals have their own secrets for preparing pea soup with smoked meats. It is important to soak peas before cooking as this helps remove harmful substances. When cooking, the resulting foam must be removed, since it may also contain undesirable substances that can negatively affect the taste and appearance. If it is not possible to soak the peas, during cooking you need to add 1 tsp. soda, which will help speed up its softening.

Pea soup with smoked meats perfectly satisfies hunger, has an original taste and aroma that is remembered by everyone. You will definitely want to try this first dish again and again. In addition, anyone can cook a masterpiece, even an inexperienced chef.

How to cook pea soup with smoked meats

Now we will tell you in more detail how to cook pea soup with smoked meats and consider the main points that will help you prepare this wonderful soup correctly and tasty.

Here are some valuable tips that will help you cook aromatic pea soup with smoked meats.

— The quality of any soup depends, first of all, on the quantitative ratio of the thick and liquid components: there should not be a lot of the latter component.

— The second condition for ensuring taste is compliance with the required heating intensity. Cook pea soup over low heat, avoiding strong “gurgling”.

— If you didn't have time to prepare the peas for the soup, don't worry. To make the grains cook faster, add a quarter of a glass of drinking water twice, doing this after the start of a new boil.

How to make pea soup with smoked meats

Let's take a closer look at how to cook pea soup with smoked meats and go through all the stages of cooking together.

Ingredients

Split peas (halved) - 500 gr.;
Smoked meat (brisket) - 200 gr.;
Onion head;
Butter (ghee or butter) - 100 gr.;
A quarter of sweet pepper;
Small carrots;
Three cloves of garlic;
We select the amount of salt, allspice and herbs to taste.

Step 1

We rinse the chopped halves well under running water, waiting until a clean and clear liquid comes out. Fill the grains with water twice their level and leave for three hours to swell.

Step 2

You can cook pea soup with smoked meats using drinking water or broth (chicken). Place the pea halves in an enamel pan, pour in up to three liters of liquid base, and place on the stove. Turn on high heat and reduce its level once it starts boiling.

Step 3

You can use your favorite foods, such as brisket, as smoked meats. Cut the meat into small pieces, lightly fry in oil, then transfer to a plate.

Step 4

Peel the carrots and onions and chop them into small strips. We cut the peppers in the same way, then put the vegetables in the pan from which the smoked meat was just removed. Fry all ingredients until soft and golden brown.

Step 5

After making sure that the grain is almost cooked, add peeled and diced potatoes, smoked meats with aromatic vegetables, and chopped garlic. Don't forget about salt and pepper. Gently mix the ingredients and cook for another ten minutes.

Pea soup should be served hot, sprinkling portions with chopped herbs (dill, parsley). Before your eyes, the first dish acquired a piquant taste and a fabulously attractive appearance!

Pea soup with smoked meats and melted cheese

Another interesting cooking option is the option of pea soup with smoked meats and melted cheese. It is this melted cheese that will give the soup a touch of creamy tenderness that everyone will appreciate.

To prepare pea soup with smoked meats and processed cheese, we need to grate 1 piece of processed cheese. and add it at the very end, to the almost finished soup. Once the cheese has completely melted, the pea soup can be poured into bowls and served.

Steps for preparing pea soup with Indian spices

In a thick-walled saucepan, fry chopped white onion, mixed with grated garlic and ginger, in vegetable oil. Add red chili pods, chopped onion feathers and salt to this mixture.
Make sure that the onion does not burn, but acquires a delicate shade. Cook for about five minutes, stirring. Now you need to add turmeric and fry for another two minutes.
After the vegetable mixture with spices is ready, you can start cooking the broth for pea soup. How many peas are needed to prepare a rich thick broth in India is decided by the housewife herself. But usually no more than half a kilogram of peas is placed per two liters of liquid. Add dry crushed peas and water to a saucepan with fried onions and chili, ginger and garlic.
Peas need to be cooked over low heat. Cooking time is approximately 1 hour 15 minutes. You can add water to make the peas soft and fall apart. In a pressure cooker this process takes twenty to twenty-five minutes.
While the pea broth is cooking, quickly fry the cumin and mustard seeds in a frying pan. Do not fry for long; half a minute is enough to flavor the vegetable oil.
Remove the chili pod from the prepared pea broth and add the toasted cumin and mustard seeds to the pan. Stir the hot soup carefully and let it brew for fifteen minutes so that all the spices are evenly distributed and the dish acquires a bright, rich taste.
Indian experts on how to make delicious pea soup recommend adding lime juice and chopped cilantro before pouring into bowls. Lemon or lime slices can be used as a garnish for the finished soup.

Before you start preparing pea soup, the housewife needs to pay attention to the quality of the peas, the main ingredient of this delicious thick, rich dish. Choose yellow dried peas, preferably split, because then they cook better.

There are many opinions on how to prepare pea soup: some add soda to make the hard legume particles loose and soft. Others only throw the swollen peas into hot water to make the soup smooth and thick.

If you do not have a pressure cooker, then soak the peas for three to four hours to reduce the cooking time of the soup and also prevent fermentation processes in the intestines.

If, while cooking peas, slowly pour a cup of cold water into boiling water and cook for another half hour, and then repeat this procedure, the peas will quickly boil.

Suitable for vegans
Contains onions
Let's continue to stay warm, dear fellow citizens. Today, pea porridge cooked in Indian style with vegetables serves as an internal heater.

Because, according to Ayurveda, hot ginger and hot pepper help ignite the digestive fire. And that’s what we need...