ABOUT beneficial properties peas can be talked about endlessly. Even in Rus', this product was key on the tables of our ancestors. They used it to make jelly, soups, porridges, make noodles, bake pies with a variety of meat filling. Now the popularity of this legume has subsided a bit; as a rule, housewives buy it in canned form for salads. We want to tell you how to properly cook pea porridge so that it becomes a favorite dish in your family’s diet. Children, adults, vegetarians and meat-eaters will love deliciously cooked peas.
How to choose peas for making porridge
Seed peas are usually split into two parts or left whole. The separated parts cook much faster, and the unhusked product retains more useful elements. Therefore, it doesn’t matter which option you choose, because you are unlikely to be able to buy dry pea cereal of poor quality, just pay attention to the absence of impurities and debris in the bag.
How to cook pea porridge - recipes with photos
Housewives always have a question: how long should you cook pea porridge? Depending on the recipe, peas are cooked from half an hour to two hours. The secret to quickly cooking pea cereal is to use thick-walled dishes, and to prevent them from burning, cook the porridge over low heat, stirring constantly. If the water boils away, add more as needed. The porridge is ready when the peas have boiled and the contents of the cauldron have acquired a puree-like consistency.
Pea porridge in water without soaking
You can cook porridge without first soaking the peas. To speed up the cooking time, add peas boiled water for 15 minutes, after rinsing well under running water. This pea porridge will be an excellent addition to meat, fish, and vegetable dishes. It will enrich the body with energy and strength for the whole day. Ingredients:
- half a kilogram of dry split peas;
- 1 liter of water;
- one onion;
- one carrot;
- spices, herbs.
Cooking method:
- Place the soaked peas on the stove.
- After boiling, reduce heat, cover the pan, and cook for 30 minutes.
- Cut the onion into half rings and grate the carrots.
- Fry vegetables in vegetable oil.
- Add spices to the pea cereal, bring to a boil, cook the porridge under a closed lid for another 1 hour, stirring continuously.
- After the time has passed, add the fried vegetables to the pan, mix the ingredients, and cook for 10 minutes. over low heat with a lid.
- Before serving ready-made dish decorate it with greenery.
Pea porridge with meat in a slow cooker
Pea porridge, cooked in a Redmond, Polaris or any other slow cooker, comes out very rich, satisfying and aromatic. But if you want to cook it with meat, you should keep in mind that the dish will be very high in calories. Ingredients:
- half a kilogram of pea cereal;
- 3 glasses of filtered water;
- 400 grams of chicken fillet;
- three tbsp. l. sunflower oil;
- one carrot;
- one onion;
- garlic, salt, pepper, herbs - to taste.
Cooking method:
- Peel the onions and carrots, cut into cubes.
- Rinse the fillet under running water, remove the veins, and cut into cubes.
- Soak the peas in water for several hours.
- Pour oil into the multicooker bowl and turn it to “Frying” mode.
- Put chicken fillet, leave to fry for 10 minutes.
- Empty the bowl of meat, fry the onions first, then add the carrots.
- Fry the vegetables, stirring occasionally to avoid burning, for another 7 minutes.
- Add pea cereal, place chicken fillet on top, pour water over the ingredients.
- Add finely chopped garlic, spices, salt, stir.
- Set the “Extinguishing” mode for 1.5 hours.
- Cook, stirring occasionally.
- After cooking, open the lid of the multicooker, let the dish brew for a while, then serve with butter and herbs.
Cooking porridge puree in a pressure cooker
Pea mash, cooked in a pressure cooker, will give you the opportunity to diversify your breakfasts. This is a very simple recipe, the puree cooks quickly and comes out very tasty. To prepare a dish you need following ingredients:
- 300 grams of pea cereal;
- 400 ml filtered water;
- 100 grams of butter;
- several stalks of green onions;
- spices.
Preparation:
- To make the puree soft, rinse the peas thoroughly, pour cold water for at least half an hour.
- Drain the water, place the peas in a pressure cooker, simmer for 1 hour at minimum power.
- After the porridge is ready, keep it in the pressure cooker with the lid open for another ten minutes so that it completely absorbs the remaining amount of water.
- Grind the puree using a mixer or masher, add oil, spices, chopped onions, leave the dish to brew in a closed container for another 5 minutes.
- Pea mash - perfect side dish with fish or meat, and is also great as independent dish, if served with sour cream or cream.
How to cook pea porridge so that the peas are boiled
Before cooking, pea cereals should be sorted, removing low-quality peas, rinsed several times under running water to completely remove powdery dust, and then poured into a pan (it is better if it is cast iron or Teflon). Soak the prepared peas in a 1:4 ratio of water overnight to ensure quick cooking. If you need porridge very quickly, then add soda to the washed and watered peas on the tip of a knife, let it sit for 1-2 hours, then rinse again, and the grains can be boiled.
How long to cook peas for fishing
Pea porridge is loved not only by people, but also by fish. This has been noticed by resourceful fishermen who are always looking for new solutions to get a rich catch. The pea nozzle is effective method catch the most big fish. But before you cook pea porridge for fishing, it is advisable for you to decide whether it is needed for bait or for feeding fish? For bait you will need to boil whole peas, and halves are suitable for bait.
There are several ways to cook pea porridge for fishing. Some fishermen pour a few tablespoons of pea cereal into a thermos, pour boiling water over it and leave for an hour, then add vegetable oil to the porridge for flavor, discard it in a colander and the bait is ready. But boiled porridge is considered more effective. We bring to your attention a video recipe for pea bait from an experienced fisherman:
Video recipe for pea porridge with soaking
Peas are a real doctor, which is why pea porridge is included in the diet of diabetics. This dish reduces high level blood sugar, promotes better absorption medicines, protecting a sick person from active glycemia. It is important to know that peas for diabetics must be soaked overnight to make them as soft as possible. Porridge prepared after soaking is characterized by low glycemic index, which has a positive effect on glucose absorption. Watch the video on how to cook peas with pre-soaking:
Is a pantry for vegetable proteins, amino acids, vitamins and others useful substances. Pea porridge helps improve metabolism and increase human resistance to various diseases. The substances contained in pea porridge increase activity and fill the body with vivacity and energy.
You can prepare pea porridge without soaking different ways. Indeed, in most cases, to prepare pea porridge, the peas should be soaked in water for at least 10 hours. Not everyone is ready to wait that long. And today we have prepared for you a recipe for making pea porridge without soaking the peas. The secret of this porridge is that after washing the peas in cold water pour boiling water for 15 minutes. This allows you to reduce cooking time.
Few people cook pea porridge these days. But this dish can serve as an excellent side dish for meat or fish dishes. Pea porridge is good for breakfast or lunch. Pea porridge itself is nutritious and hearty dish. It successfully relieves hunger for long time, will give the body energy and strength.
Today we offer you a recipe for pea porridge without soaking with vegetables.
For porridge we need half a kilogram of peas, a liter of water, 1 piece each onions and carrots, 2 tbsp. tomato paste, 2 bay leaves, 60 ml vegetable oil, 40 g butter, spices, salt and herbs for decoration.
Peas for porridge should be crushed and of high quality. You need to sift it through a sieve and rinse under running water. warm water. The washed peas need to be poured with a glass of boiling water for 15 minutes.
After 15 minutes, the peas should be poured into the pan and put on fire. Pour boiling water over the peas again. Bring the porridge to a boil and cover with a lid. Cook in this way for half an hour.
At this time, prepare the vegetables. To do this, we wash and clean them. Chop the onion into half rings or cubes, grate the carrots.
Heat vegetable oil in a cauldron or frying pan. Fry chopped carrots and onions on it. Add tomato paste. Mix everything thoroughly. You can add piquancy to pea porridge if you use smoked lard for frying instead of vegetable oil.
Add salt, spices and bay leaves to the pea porridge. Close the lid again and cook for about another hour, stirring occasionally.
Add fried vegetables to the finished porridge. Mix everything and leave on the fire for another 10 minutes. Before serving, pour butter over the porridge and garnish with herbs.
And now some tips for preparing pea porridge (pea porridge) without soaking:
Porridge can also be cooked using broth.
If the porridge turns out thick, you can thin it hot water and add butter.
To add sophistication to pea porridge when cooking, you can use allspice, coriander and other spices.
Pea porridge can be served as a main dish or as a side dish. It goes well with salads and fresh vegetables.
Do you want to know how to cook perfectly delicious pea porridge? We will reveal all the secrets and features of preparing this dish: from the choice of dishes to the method of serving.
There is a lot of information, so if you don’t immediately see the recipe you need, scroll below!)))
Pea porridge... Hearty and affordable dish, familiar to many from childhood. And what can we say about homemade pea puree, seasoned with spices, grated cheese, bacon, onions or mushrooms! Such a side dish - welcome guest on every table.
Is pea porridge useful and necessary for everyone?
Peas have high nutritional value . He is valued for high content ascorbic acid, B vitamins, carotene, potassium and calcium, as well as iron, molybdenum and magnesium. This is one of the richest sources of protein among plant crops, the content of which in fruits can reach 26%.
Beans are an excellent energy supplier. 100 g of dry peas contains about 149 kcal. After cooking, the calorie content of the product is halved, but this is enough to saturate the body and dull the feeling of hunger for a long time. And one 200-gram serving of pea porridge contains 2/3 daily value fiber, which ensures normal bowel function.
Regular consumption of pea dishes helps normalize metabolic processes, strengthen the walls of blood vessels, slow down the aging process and reduce the risk of cancer.
Pea dishes are equally healthy for everyone– for both children and adults. Caution when consuming them should be observed only by people with impaired digestion. Active intestinal cleansing, stimulated by beans, in the presence of inflammatory processes can cause bloating and flatulence.
How to cook pea porridge - Preparing peas for cooking
Soaked shelled split peas are cooked for 20-30 minutes, whole ones - up to 1.5 hours.
Legumes are rich in starches. Some of these substances are poorly digested by the body, which leads to bloating. To avoid side effects from the gastrointestinal tract, peas are soaked in cool water before cooking: whole – for 8-12 hours, split – for 3-5 hours. It is not recommended to delay this process for a longer time, as the product will begin to ferment.
If you change the water every 1.5-2 hours and rinse the grains under running water, you will be able to remove most of the harmful components. This will also contribute pre-cooking: After soaking, boil the peas for 5-7 minutes, then start the cooking process from scratch (according to the recipe).
But this is not the only benefit of soaking peas.
When soaked, the peas become saturated with moisture and increase in size by 2-3 times. The fruits swell, their structure becomes less dense. This helps reduce the cooking time by 2 or even 3 times.
How to cook pea porridge in water? Yes, very simple! This will require a minimum of products and labor.
Required Products:
- onion – 1 pc.
- salt, spices - to taste.
Preparation:
- Peel and chop the onion small cube and fry in vegetable oil until golden.
- To give the porridge a puree-like consistency, crush the peas with a potato masher. Salt the dish to taste, add onions and spices to it.
*For better taste instead of water you can use meat, vegetable broth, and also add butter or vegetable oil before serving.
Cooking time
Number of servings: 4
Milk and cream reveal a new side to the taste of peas, making the porridge tender and silky.
Required Products:
- dry peas (preferably split) – 1 cup,
- milk or cream 10% fat – 100 ml,
- carrots – 1 pc.,
- bell pepper – 1 pc.,
- onion – 1 pc.,
- vegetable oil – 2-3 tbsp. l.,
- salt, spices - to taste.
Preparation:
- Fill the soaked and washed peas with water in a ratio of 1:2 and place on medium heat. After boiling, remove the foam and reduce the heat.
- While the peas are cooking, prepare the vegetables. We peel them, cut the onion into small cubes, carrots and peppers into strips. Fry until golden crust(onion, then carrots and pepper) and simmer in small quantity water for 2-3 minutes.
- When the peas are ready, increase the heat and evaporate the excess water. Stir the porridge so it doesn't burn. It will take 2-3 minutes, no more. Remove the pan from the heat.
- Puree the porridge with a potato masher, add salt and spices, cream or milk and place on plates. It is better to heat the milk before adding it to the porridge. Place stewed vegetables in each serving.
Cooking time: from 1 to 2 hours (depending on the type of peas used)
Number of servings: 4
Recipe for delicious pea porridge with stew
What could be tastier than pea porridge with homemade stew! However, you can get by with the store option. It will also make a very appetizing and satisfying dish.
Required Products:
- dry peas (preferably split) – 1 cup,
- stew (chicken or meat) – 300 g,
- onion – 1 pc.,
- carrots – 1 pc.,
- vegetable oil – 2-3 tbsp. l.,
- salt, spices - to taste.
Preparation:
- Before cooking pea porridge, soak the beans, rinse them and add water at a ratio of 1:2. Bring to a boil over medium heat, skim off the foam and reduce the heat. Cook the peas until done.
- Cut the onion into half rings, grate the carrots onto a fine grater and fry one at a time in vegetable oil until golden. Add the stew and let it warm up thoroughly, mix with the vegetables.
- Puree the finished porridge with a potato masher, add vegetables and stew to it. Add salt, spices, herbs to taste.
Cooking time: from 1 to 2 hours (depending on the type of peas used)
Number of servings: 4
Cooking pea porridge in a slow cooker according to the recipe
Required Products:
- dry peas (preferably split) – 1 cup,
- ham – 100 g,
- smoked brisket or ribs – 100 g,
- vegetable oil – 3-4 tbsp. l.,
- salt and spices - to taste.
Preparation:
- Place the pre-soaked and washed peas into the multicooker bowl. Fill the beans with fresh water until they are lightly covered. Cook the porridge in the “Multi-cook” mode at a temperature of 90 degrees. The cooking time depends on the type of product used - from 30 minutes to 1.5 hours.
- 15 minutes before readiness, pour the ham and brisket cut into small cubes into the bowl. You can add fried onions and spices.
- Season the finished dish with vegetable oil.
Cooking time: from 1 to 2 hours (depending on the type of peas used)
Number of servings: 4
Oddly enough, pea porridge can be a dessert. In Eastern countries they have long been preparing delicious sweets based on pea flour. Perhaps the unusual design of peas will appeal to you too.
Required Products:
- dry peas (preferably split) – 1 cup,
- butter – 30-50 g,
- salt, sugar (or honey) - to taste,
- Jam, dried fruits, nuts - optional.
Preparation:
- Fill the pre-soaked and washed peas with water at a ratio of 1:2 and place on medium heat. After boiling, remove the foam, reduce the heat and cook until tender.
- To give the porridge a puree-like consistency, crush the peas with a potato masher. Add butter, sugar and serve. Sprinkle dried fruits on top or place a spoonful of jam.
Cooking time: from 1 to 2 hours (depending on the type of peas used)
Number of servings: 4
How to cook delicious pea porridge recipe
Spices and tasty additives
If standard recipe If you are tired of pea porridge or it seems too banal, spices and various additives will help make the taste of the dish more interesting.
The following spices go well with legumes: mixture provencal herbs, basil, cardamom, rosemary, thyme, curry, red and black pepper, dill and parsley, bay leaf, garlic and coriander, cloves and mint.
To prepare pea dishes, you can prepare a spicy mixture for future use from 1 chopped bay leaf, 1 tsp. ground red pepper, 1 tsp. ground black pepper, 1 tsp. dried granulated garlic, ½ tsp. ground coriander, 3 tsp. dried dill, 2 tsp. savory and 1 tsp. mint.
Also, the taste of peas can be improved by adding fresh herbs to the porridge, tomato sauce, fried onions, mushrooms, bacon, grated cheese, butter or olive oil, carrots and bell pepper, rendered lard with cracklings. The combination of these products can be changed, focusing on personal gastronomic preferences.
What to serve boiled peas with?
Legume dishes can be served as a separate dish, in combination with salads or appetizers, or act as a side dish for meat, fish and sausages.
How to cook pea porridge correctly: useful tips
To ensure your pea porridge always turns out amazing, follow these rules when cooking:
- Pea porridge is always salted when ready, otherwise the beans will become hard. The cooking time will be very long. For the same reason, do not add acidic foods before boiling the peas ( tomato puree, vinegar, various sauces).
- To speed up the cooking of peas, some housewives use soda. This is an effective method, but not healthy - soda worsens the taste of the dish and contributes to the destruction of B vitamins.
- If the cooking water has evaporated and the peas are not yet ready, you can add a little boiling water. It is not recommended to pour in cold water, as the porridge will begin to stick to the pan. The digestibility of the beans will also deteriorate.
- To improve the taste of porridge, you can add aromatic vegetables during cooking or use broths based on them for cooking: carrots, celery, onions, parsley root. You can also use parsley and celery tops, first tying them into small bunches (so that you can conveniently remove them later).
- For soaked peas, boiling water is taken in a 1:2 ratio. When using a dry product, the amount of water is increased by 1.5-2 times.
- To make the taste of peas brighter, you can add a pinch of sugar to the porridge during cooking.
- Garlic will help make the peas more flavorful - at the end of cooking, place 2-3 cloves in the pan for a few minutes.
Well, now you know how to properly cook pea porridge using water, broth and milk. And we were convinced that this is a simple and affordable dish with a great many variations. Combination with different products allows you to look at it from a different angle each time. Pea porridge fits perfectly into the culinary repertoire of the modern housewife and definitely has the right to life.
And the leftovers can be safely used as a filling for shortbreads and pies!
But that is not all!!!
Some useful tips lastly!
Choosing peas for a pea pot
When preparing food, it is important to monitor the quality of the ingredients used, because this directly affects final result. Before we learn how to cook pea porridge, let's learn how to choose excellent peas.
On store shelves you can find 2 types of peas: shelled split peas (in the form of halves of peas) and whole polished shelled peas. To prepare porridge, it is better to use crushed beans - they boil 3 times faster. The yellow peas have ripened before harvest and have a rich taste. Green fruit puree will have a more delicate consistency and taste.
When purchasing peas, choose products that are clean and not damaged by pests. The peas should be approximately the same size, not too large - 3-4 cm in diameter.
The presence of garbage or an abundance of small chops in the packaging indicates low quality of the product.
To ensure that peas retain their nutritional value longer after purchase, keep them in an airtight container (for example, a plastic container or glass jar) in a dry place, protected from direct sunlight. To prevent the beans from accidentally becoming damp and spoiled, place a small cloth bag of salt at the bottom of the container.
Perfect cookware
The best pan for pea porridge is thick-walled and with a heavy bottom.
During intensive cooking, the protein may coagulate, causing the beans to become hard and not cooked through. Therefore, pea porridge is cooked over low heat, which takes time. To prevent the porridge from burning during long-term cooking, and subsequently washing the pan does not cause trouble, it is better to use dishes with a thick bottom and walls.
Pea porridge has been present in Russian cuisine for several centuries. Traditionally, it was cooked from the unshelled product, with the addition of large quantity water. The peas were boiled completely, and the dish was considered successful when it acquired a puree-like consistency. They ate it with fried onions, which were added after cooking. And the remaining mass from dinner was not thrown away, but was used as a filling for pies.
Advantages and disadvantages of the dish
Such significant attention to the product is explained by its high nutritional value. The dish is high in calories (from 180 Kcal), very filling, even without additional ingredients. It is the richest source of plant protein, which can replace animal protein during fasting or if you need to quickly restore strength after hard work.
Today, the recipe for pea porridge is interesting for vegetarians who avoid eating meat products. It must be present in the diet of athletes - track and field and strength training. But the dish will also benefit an ordinary person, because it is rich in microelements and amino acids. Despite the calorie content, it will support your diet, as it dulls the feeling of hunger for a long time.
The advantages of the product include:
- Can be used as a stand-alone dish. You can season it with any vegetable oil, but not with cream. This combination is too heavy for the stomach;
- combination with meat and fish products. Simple and hearty side dish will be a good addition to cutlets, stewed meat in large pieces, baked fish, fried seafood.
People with gastrointestinal dysfunction are advised to approach the question of how to prepare pea porridge with caution. If healthy person It provokes a slight but productive cleansing of the intestines, but in a person suffering from colitis it can cause an attack of flatulence and bloating.
The product is also harmful for people with kidney disease and cholecystitis. You should not abuse it if you are anemic, despite the fact that peas actually help improve blood counts. The effectiveness of the product is many times lower than that of medicinal iron preparations, and the likelihood of digestive upset or weight gain is high.
Subtleties of cooking
There are no trifles in the question of how to cook mashed pea porridge. The choice of product is important preliminary preparation, the choice of dishes and the boiling process itself.
- Green peas cook very quickly. It is enough to cook for 20 minutes and grind it with a blender. But not everyone will like the green dish. And its traditional version is made from dried yellow peas.
- Pre-soaking required. It performs 2 tasks: to allow the cereal to swell, which will reduce cooking time. And remove the specific smell, which is considered a drawback of the dish. This smell is not caused by the pea kernels themselves, but by thin transparent films on them. When soaked, the films come off the kernels; washing in running water gets rid of them completely. Optimal time soaking time is 8 hours.
- After soaking, the water should be drained. And boil the peas in fresh, covering the grain by 1 cm.
- If you don't have time to soak in water, you will still end up with a good pea porridge. The recipe without soaking allows you to dip the cereal in water with soda diluted in it (1/2 teaspoon is enough for 3 liters). After 1 hour, you can drain the water, rinse the cereal and put it on the fire.
- How long to cook pea porridge depends on the quality of the peas and the soaking time. The better it swells, the faster it will turn into puree. After 8 hours in water, 1.5 hours of cooking is enough.
- Use thick-walled cookware. It has a better chance of keeping the porridge from burning. IN regular saucepan Stir it often.
- Cook over low heat. On high heat, the whites in the peas will curdle, causing them to become tough.
- Don't add salt. Do this at the very end of cooking, otherwise the peas will take longer to cook.
Check readiness by checking the condition of the peas. If it is still hard and the water has already boiled, pour in a mug of boiling water. Adding cold water will degrade the taste. If it has already boiled and there is still water left, just drain it and keep the pan on low heat without a lid for 5 minutes.
Delicious recipes
Try cooking simple porridge, ideal as a side dish for meat and fish. Or full meal, which requires a minimum of effort.
Simple porridge
- dry peas - 1 cup;
- salt - a pinch;
- butter- a piece.
- Pour water over the soaked peas and place on fire.
- Bring to a boil, skim off the foam.
- Reduce heat, cover with a lid, and cook until the water boils away.
- Check the readiness of the peas, add butter, stir.
If individual peas are soft, but most retain their shape, just stir the porridge. Ready-made cereal It will immediately fall apart into puree.
With stew
Pea porridge with stewed meat is very filling. This is a complete dish for an everyday dinner for a large family.
- dry peas - 2 cups;
- meat stew - 1 can;
- onion - 1 head;
- carrots - 1 root vegetable;
- butter - 40 g;
- vegetable oil - 2 tbsp. spoons;
- water - 4 glasses;
- salt pepper.
- Place the prepared peas in a cooking pot and cover with water.
- Bring to a boil, cook until tender over low heat under the lid.
- Salt and add butter after the cereal is ready.
- Peel and chop the onion and carrots, fry in oil in a frying pan. Add the stew to the vegetables, mix and heat.
- Mix the porridge with meat dressing.
Try the dish after cooking. The stew usually contains spices, but if there are not enough, add them to the pan ground pepper, paprika.
With meat
This dish can also be served festive table. Pea porridge with meat looks original and turns out very tasty.
- dry peas - 2 cups;
- water - 4 glasses;
- onion - 2 large heads;
- meat (pork) - 300 g;
- salt.
- Boil the peas until tender over low heat. Add salt and stir until pureed. If it is uneven, mash with a potato masher.
- Cut the meat into slices.
- Peel the onion and chop into half rings.
- Fry the onion until tender, place the pork pieces on top, and cover with a lid. Simmer over low heat, add spices and salt.
- Place the roast on the puree and pour over the juice.
- Preheat the oven to 180°, place the dish for 10 minutes.
You can serve this porridge in the form in which you prepared it. This way she will look simply luxurious. Therefore, before baking, place it in a heated ceramic container. A similar principle is used to prepare pea porridge with smoked meats - chicken, pork ribs.
We hope that there are no secrets left for you in the question of how to cook pea porridge. And this hearty dish, alone or with meat, will take its rightful place on your table.
You can talk about the benefits of peas for hours. In Rus', it was one of the key food products: soup, porridge, jelly were made from it, noodles were made and pies were baked. The variety of dishes using peas was huge. Today, the popularity of the brightest representative of legumes has fallen somewhat. Peas are mainly purchased canned for making salads.
It is, of course, useful, but it cannot replace dishes made from fresh (dry) peas. They are the most valuable source of protein and can even to some extent replace meat, which is especially important for vegetarians. Moreover, the components included in green peas, help restore the functioning of the gastrointestinal tract, relieve constipation, heartburn and other unpleasant problems associated with digestion.
Pea porridge - general principles and methods of preparation
“Shchi and porridge are our food,” and pea porridge is so good! And if you season it and mix it with overcooked onions, it will have no price. Pea porridge prepared according to all the rules is very tasty, healthy and satisfying. But how to cook it correctly? What culinary secrets need to master? We will try to answer these important questions.
Before you start cooking the porridge, the peas should be washed and pre-soaked in cold water for 5-8 hours. This way it will boil faster and provide the dish with a soft puree-like consistency. When the peas swell, they are placed on the stove (together with water), brought to a boil and only then salted, not forgetting to reduce the “heat” of the burner.
Cook the peas over low heat for an hour with proper stirring, since the peas burn very quickly to the bottom of the dish. A few minutes before the porridge is ready, enrich it with spices, herbs, fried onions, carrots, cracklings and other ingredients as desired. At the very end of cooking, the pea can be crushed with a masher - the one that is usually used for cooking mashed potatoes. Before serving, pea porridge is seasoned with butter or heavy cream.
Pea porridge - food preparation
When producing cereal, seed peas are usually left whole or “split” into two parts. Split peas cook much faster than whole grains, even after swelling, but unshelled peas contain slightly more useful elements, the main part of which “dies” as a result of additional heat treatment. Based on this, it doesn’t matter at all which variety you choose: whole or chopped. It is almost impossible to run into dry peas of poor quality in the store. The only thing worth paying attention to is the absence of debris and additional impurities in the pea cereal.
An important role for good cooking peas are played by correctly selected dishes. It should have a thick bottom and walls to ensure even cooking of the peas.
Recipe 1: Pea porridge with meat
Pea porridge prepared according to this recipe will definitely become a frequent guest on your tables. The peas themselves are very filling, but if you cook them with meat, it will turn out simply royal dish. Although not quite festive, it is very juicy and beautiful in appearance.
- two glasses of dry halved peas
- four to five glasses of water (or meat broth)
- pork fillet 300 gr.
- salt (spices) to taste
1. Wash the peas and fill them with cold running water, preferably overnight. The next morning we wash it a second time, drain the water, add clean water at a ratio of 1:2. You can add pork broth. Place the pan over medium heat until it boils, then reduce the heat and add some salt to the porridge.
2. Cook until the peas are cooked and the liquid has evaporated. If it evaporates ahead of time, add a little more until the peas are completely cooked and stop crunching.
4. Heat a frying pan with vegetable oil and fry the onion until varnished, and then lay out the pork, cover with a lid and simmer the meat until cooked. Salt to taste, add herbs and spices if necessary.
5. Add the finished frying to the pea porridge, place it in a preheated oven for ten minutes. Then take it out and serve with butter.
Recipe 2: Pea porridge with smoked chicken
The peas are a perfect variation of the smoky flavor. Many people are not even aware of this feature. Combination of pea porridge with smoked meat- this is a magnificent something that is endowed with a delightful aroma and generous taste. Alternatively, you can use any smoked meat, e.g. rack of pork ribs. But in this case, the cooking time for pea porridge will increase slightly. Attention! We add salt to the dish at the very end. Smoked meats themselves have a salty taste, so there is a possibility of over-salting the porridge.
- one and a half cups of peas
- two large onions
- one medium carrot
- two medium smoked legs
- greens, salt to taste
1. Soak the peas overnight, then drain the water and rinse them. We separate smoked legs from bones, skin and too fatty parts. Fill the meat with water (500 ml), bring to a boil and cook for ten minutes (ribs - up to 40 minutes).
2. Remove the meat from the broth and pour it over the peas so that the liquid covers the peas by two fingers. Bring to a boil, reduce the heat and cook the peas for about an hour and a half under the lid, stirring occasionally. If the broth boils away ahead of time, add additional water. The main thing is that the peas are well boiled.
3. While the porridge is boiling, fry the onion and grated carrots. When the ingredients are fried, add boiled smoked meat and fry over high heat for several minutes. Five to ten minutes before the pea porridge is ready, add fried vegetables, chopped herbs and add salt to taste. Then turn off the stove and let the dish stand under the lid.
Recipe 3: Pumpkin-pea porridge with mushrooms
Another good option is to cook pea porridge in a pumpkin, which will act as a pot for the dish. It is best to boil peas for meat broth, so boil it in advance. Let's get started!
- one medium pumpkin
- 100 gr. dry peas
- mushrooms (white, champignons) - 100 gr.
- spices to taste
- butter 50 gr.
1. Boil the swollen and washed peas in salted meat broth until they are completely cooked. Crush it with a masher until it becomes puree and put it aside for now.
2. Cut off the top “lid” of the pumpkin, remove the seeds, fibers and part of the pulp with a spoon, leaving the walls two centimeters thick.
3. Fry finely chopped onion, add washed and sliced mushrooms to it and sauté until tender. In a couple of minutes, add the chopped garlic and herbs using a garlic press.
4. Mix the pea puree with the overcooked ingredients, put it in the cavity of the pumpkin, put butter on top, close the pumpkin lid and put it in an oven heated to 180 C for fifteen to twenty minutes. We take it out and place it on deep plates. Bon appetit everyone!
— Many chefs claim that pea porridge is surprisingly tasty with cream. But if you are a follower of a healthy lifestyle, it is better not to be tempted by this combination and choose sunflower or olive oil;
— If you are sorely short of time to soak peas, use one secret: place the cereal in water diluted with soda (about half a teaspoon), and after an hour you can boil it. Don't forget to rinse the peas well first to remove the smell of baking soda.
