Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

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All families love to treat themselves to pea soup. The main product of this dish is dried peas, which become soft during cooking. The benefits of peas were appreciated by the ancient Romans, who knew how to cook pea soup with smoked meats and vegetables. And the ancient Greeks grew this product back in 500 BC. In ancient Rus', pea soup was a frequent guest on tables, and was valued for its excellent taste and nutritional qualities.

Step-by-step recipes for making pea soup with photos

It is difficult to overestimate the benefits of peas for the human body. The plant is a source of vitamins E, C, B, which can help cope with insomnia. depression, normalize metabolic processes. Pea soup is an important supplier of proteins, fats and carbohydrates, without which normal functioning of the body is impossible. In terms of potassium content, peas surpass all known vegetable crops.

There are many different recipes for making pea soup. It can be made both high-calorie and dietary, which is suitable for all lovers of this delicious dish. It is easy to reduce calories in soup as much as possible if you do not add smoked meats, beef, sausages, chicken legs and other meat products to it. The vegetarian version is prepared with vegetable broth or with mushrooms. Let's take a closer look at some popular pea soup recipes.

Classic recipe with smoked ribs

Traditional pea soup is cooked with ribs. If you want to add aroma and taste to the dish, then take smoked pork ribs. Some housewives prepare it without smoked meats, but with the addition of liquid smoke (1 teaspoon for 2 liters of soup). So, the ingredients:

• 400 grams of dried peas;
• 600 grams of ribs;
• 1 large onion;
• one carrot;
• 3 pcs. raw potatoes;
• spices, bay leaf, herbs.

Step by step recipe:

1. To prevent the peas from falling apart, cover them with cold water, leave overnight, and cook in salted water.
2. Rinse the ribs and cook over moderate heat for about half an hour.
3. Pour the resulting broth over the peas and bring to a boil.
4. Peel the root vegetables, cut as you wish, and fry until soft.
5. Add chopped potatoes to the soup, and after 10 minutes add sautéed vegetables, spices, and salt.
6. Boil over low heat for 7 minutes, then let the soup brew for another 15 minutes, then serve, sprinkled with chopped herbs.

How to cook with chicken in a slow cooker

The most rich and delicious soups come out of the multicooker. And the combination of pea broth with chicken is considered the most successful. Ingredients:

• 1 cup dry peas;
• half a kilogram of chicken meat;
• 1 onion;
• 1 carrot;
• 7 pcs. raw potatoes;
• spices, herbs.

Recipe step by step:

1. Soak the peas in cold water in the evening and boil for one hour in the morning.
2. Cut peeled onions, carrots, potatoes to your taste.
3. Fry the chicken meat in any oil in the “Frying” mode for 10 minutes, and then add carrots, onions, and peas to it.
4. When the vegetables become soft, turn on the “Soup” mode, add potatoes, water, spices to the multicooker bowl, cook the soup until tender.
5. Add finely chopped herbs to the finished dish. Bon appetit!

Pea soup with pork and smoked meats

It is unlikely that anyone will be indifferent to pea soup with smoked pork. The smoked ingredients have a spicy saltiness that pairs seamlessly with the tender, rich broth of the sweet pork. The main thing to remember is when to salt pea soup so that the peas are soft: salt is added when cooking the meat, and the peas are placed in the already salted broth. Ingredients for soup without potatoes:

• 1 cup dried peas;
• 800 g smoked pork shank;
• 900 g frozen green peas;
• 3 cloves of garlic;
• 1 carrot;
• 1 piece onions.

Cooking method:

1. Bake coarsely chopped vegetables for 20 minutes in the oven at 200 degrees.
2. Place dry peas, baked vegetables, pork shin, spices in a cauldron, pour six glasses of water.
3. Bring to a boil, reduce heat, and then simmer for 45 minutes.
4. Remove the drumstick, place frozen green peas in the cauldron, and simmer for 5 minutes.
5. Lightly blend the soup, leaving a texture.
6. Add chopped meat and herbs and serve.

Dietary version of soup without meat

Of all the lean soups, the most delicious is pea soup. This is a dream for vegetarians, a godsend for a Lenten table and a wonderful dish for budget-conscious housewives. It is easy to prepare with various vegetables, cheese, tomatoes and mushrooms. We will look at a recipe for dietary pea soup with cauliflower. To prepare we need:

• 1 cup split peas;
• 200 grams of cauliflower;
• 1 carrot;
• two potatoes;
• three tablespoons of thick sour cream;
• spices, herbs.

Cooking method:

1. Place the peas in cold water in the evening, and in the morning cook in a small amount of water until softened.
2. Wash and peel the vegetables, and separate the cabbage into inflorescences and soak in salted water for 15 minutes.
3. Add up to two liters of water to the pan with the prepared peas, wait until it boils, add diced vegetables: potatoes, carrots, onions, cabbage inflorescences, spices.
4. Boil the soup until ready, serve with herbs and sour cream.

Simple pea soup with mushrooms

Sometimes a combination of incompatible products gives amazing results. This also applies to pea soup with mushrooms, which is prepared with oyster mushrooms, champignons, forest or fresh-frozen mushrooms. This dish can be lean or cooked with meat, with the addition of meatballs or even stew. We will look at a recipe for vegetarian creamy soup with mushrooms and peas.

Ingredients:

• 1 cup dry peas;
• 100 grams of fresh champignons;
• 50 g celery root;
• one carrot;
• one onion;
• 3 pcs. potatoes;
• spices, herbs.

Cooking method:

1. Soak the peas in cold water for 2-3 hours, then cook over moderate heat for 1 hour.
2. Peel and cut all root vegetables into strips.
3. Cut the washed mushrooms into slices and fry the root vegetables first, and then the mushrooms.
4. First add potatoes to the peas, and after 10 minutes the fried vegetables and spices.
5. Beat the mixture in a blender until pureed, then add the fried mushrooms and let the soup brew for 30 minutes.
6. Serve with fresh herbs.

How to cook lean pea soup with croutons

Pea soup with crispy garlic croutons is very popular. People sometimes don’t even notice that there is no meat in the lean dish, it is so thick and rich. The main thing is to prepare the croutons correctly, otherwise the end result is very easy to spoil. To prepare we will need:

• 300 grams of dry peas;
• 1 carrot;
• one onion;
• one bunch of leeks;
• 3 cloves of garlic;
• 3 pcs. potatoes;
• white or black bread - to taste;
• spices, seasonings, herbs.

Cooking method:

1. Soak the peas in cold water for a couple of hours and then boil for at least an hour.
2. Add diced potatoes, onions and sliced ​​carrots to the cooked peas.
3. Chop the leek into rings, and when the potatoes are ready, add spices, leeks and other chopped herbs at your discretion.
4. Turn off the soup and let it brew.
5. Meanwhile, prepare the croutons in the oven: cut the bread into small cubes and place them on a hot baking sheet.
6. After 5 minutes, turn them over and sprinkle with this mixture: sunflower or olive oil + finely chopped garlic.
7. Turn the croutons a few more times until they are toasted, then place them on a plate.
8. Serve the soup with croutons along with sour cream.

How many calories are in a cooked dish?

Depending on the ingredients, pea soup can be high in calories and... If you prepare a lean soup without potatoes and meat, then its calorie content will not exceed 45 kcal per 100 grams. But if you add pork knuckle and smoked ribs on top, you will end up with a very high-calorie dish that is not suitable for diabetics, vegetarians and people watching their figure.

Video: recipe for pea soup with smoked sausage

Delicious pea soup is made from smoked meats, with the addition of mushrooms, vegetables and other products. But will the dish be appetizing if you add smoked sausage to it? This option cannot be classified as a super healthy recipe, but sometimes you really want to treat yourself to something original. To compensate for smoked meats that are not very beneficial for the body, it is imperative to add vegetables, dry spices and aromatic herbs to the soup. Watch the video for a detailed recipe for preparing pea soup with smoked sausage in a slow cooker:

Many people love pea soup. But to make it really tasty, you need to find out some secrets of preparing such a dish!
Peas. This is the most basic component, so the taste of the soup will depend on it. Use quality peas. It should be light yellow and have a specific smell. An unpleasant odor or darkening will indicate low quality. Meat. You can use beef, pork, chicken or smoked meats. Vegetables. Usually they use potatoes, onions, carrots. Greens. It will give a pleasant taste and make the dish more beautiful. Spices. It is important not to overdo it, as the pea soup should be tender and not too spicy.

Preparing the peas

To make the soup tasty, prepare the peas. First, rinse it well several times to remove all the dust. Then soak the peas in water for several hours. This must be done to achieve softening and reduce cooking time. You can fill it with cool or warm water and leave it overnight, or you can put it in boiling water for 4-5 hours.
How to cook? How to make delicious pea soup? Below are several recipes.

Recipe No. 1

Recipe No. 2

Recipe No. 4

Recipe No. 5

Here are the most popular and delicious recipes for making pea soup. Choose according to your taste and bon appetit!
Benefit pea soup recipes which are presented below, there is no doubt that, firstly, peas contain no less protein than beef. Peas also contain a substance - pyridoxine, which is responsible for the breakdown and synthesis of amino acids in the body.
Below are the following pea soup recipes:

1. Pea soup recipe with smoked canned peas
2. Meatless Pea Soup Recipe
3. Pea soup with smoked ribs
4. Pea soup puree with smoked meats
5. Dietary pea soup puree with mozzarella in 30 minutes
6. Pea soup puree with garlic
7. Pea soup with salmon
8. Pea soup with chicken

Recipe No. 1 Pea soup recipe with smoked canned peas

Preparation:
Wash the potatoes, peel and cut into cubes. Peel the onion and cut into small cubes. Peel the carrots and grate on a coarse grater.

Cut the smoked meat into small cubes.
Fry the onion in a preheated frying pan until golden brown, add the carrots and bacon and fry for another 5 minutes, then add a few tablespoons of water and simmer for another 3 minutes.
Place the stewed vegetables and bacon into boiling water and simmer for 10 minutes.

Pea soup with smoked meats is ready, serve with chopped herbs, sprinkle deliciously with croutons (cut slices of loaf without crust into small cubes and fry in vegetable oil until golden brown)
Bon appetit!

Recipe No. 2. Meatless pea soup recipe

Preparation:
Wash the peas and if they are not quick-cooking, pre-soak them for 2 hours.
Boil 2.5 liters of water in the pan in which you will cook the soup and add the soaked peas to it. When cooking peas, it is better to remove the foam that forms on top. Cook until the peas are ready (1.5 hours).
Peel the vegetables. Cut the potatoes into small cubes and add to the pan with the peas.
Grate the carrots, finely chop the onion, fry in vegetable oil and butter in a heated frying pan. Add to soup.
Place the bay leaf in the soup, add salt and pepper, and add seasonings to taste. Boil for another 15 minutes.
That's all, meatless pea soup is ready, serve with herbs and croutons. Bon appetit!

Recipe No. 3. Pea soup with smoked ribs

Preparation:
First you need to boil the peas until half cooked in boiling water.
Peel the onions and carrots. Finely chop the onion, grate the carrots on a coarse grater. Fry the onion until golden brown, then add the grated carrots and fry for another 2 minutes.
Peel the potatoes and cut into small cups; when the peas begin to boil, add the potatoes and smoked ribs in portions. Add salt and pepper and cook until the peas are cooked (the peas should be cooked through) and the potatoes. At the end, add the frying and boil the greens for another 5-7 minutes.
Pea soup with smoked ribs is ready, bon appetit!

Recipe No. 4. Pea soup puree with smoked meats

Recipe:
Dried peas - 1 cup
Potatoes - 3 pcs.
beef (smoked brisket) - 400 gr.
Onions - 1 pc.
Carrots - 1 pc.
salt to taste
vegetable oil - 2 tbsp.

Peel the potatoes, wash and cut into cubes, add to the pan with the peas. Cook for 7 minutes, then add the frying: onions with carrots and chopped brisket (leave a little for serving). Salt and pepper. Cook for another 10 minutes until the vegetables are done. Then beat the whole soup with a blender until pureed. Then heat the whole soup a little in a saucepan.
Finely chop the remaining brisket and fry in a frying pan in vegetable oil. Serve the pea puree soup, garnished with chopped dill and fried brisket. Bon appetit!

Recipe No. 5. Dietary pea soup puree with mozzarella in 30 minutes

Recipe for 1 serving:
frozen peas - 175 gr
onion - 1 pc.
vegetable broth - 350 ml
vegetable oil - 1 tsp.
sour cream (10% fat) - 50 ml
salt, pepper and nutmeg to taste
mint leaves - 2 pcs.
mozzarella - 50 gr.

Recipe No. 6. Pea soup puree with garlic

Preparation:
First you need to roast the garlic. Remove the top peel from it, then sprinkle olive oil on it and bake in a preheated oven for 20 minutes at 200 degrees.
Remove, let cool and squeeze the pulp out of each clove.

Finely chop the onion and while the garlic is baking, fry in a heated frying pan with vegetable oil until golden brown. Boil vegetable broth, add peas, cumin, fried onions and baked garlic. Cook over low heat for 10 minutes.

Then remove from heat and use a blender to puree the soup. Reheat the soup in the pan; you can serve with sour cream. Pea soup puree is ready!

Recipe No. 7. Pea soup with salmon

Preparation:

Peel the onion, finely chop and fry in vegetable oil in a preheated frying pan until golden brown.
Boil the broth, add defrosted green peas, fried onions, curry and cook until tender. Then grind the resulting soup in a blender, add salt and pepper to taste. Add a little lemon juice. Whip the cream and add to the soup. Then heat the soup a little in a saucepan. Cut the salmon into cubes and add to the soup just before serving. Bon appetit!

Recipe No. 8. Pea soup with chicken

Recipe:
peas, preferably halved - 1 cup
water - 2.5 liters
carrots - 1 pc.
chicken fillet - 500 g

Onion - 1 pc.
Potatoes - 3 pcs.
Salt, pepper, bay leaf - to taste
Garlic - 1 clove

Preparation:

If you have whole peas, then it is better to pre-soak them in warm water for several hours, and then set them to cook. If the peas are from halves, then you can immediately set them to cook. When the peas are cooked until half cooked, after about 30 minutes, add the diced chicken fillet, grated garlic and salt.

Meanwhile, prepare the frying: peel the onion and carrots, grate the carrots on a coarse grater, cut the onion into small cubes. Fry carrots and onions in a preheated frying pan with vegetable oil until the onions are golden brown. Then add to the soup.

Also peel, wash and cut the potatoes into cubes and add to the soup five minutes after frying. Boil the soup for another 30 minutes. Serve with greens. Bon appetit!

Delicious pea soup recipe

How to cook delicious pea soup? With or without smoked meats, in broth or water, you can make pea soup tasty and it will be easy to prepare if you know certain rules. This dish (if the broth is not meat) belongs to lean light soups, it is perfect for those who observe diets and fasting days.

1) Soak the peas before cooking. Why is this important? You can throw peas directly into the broth (you may have them on the shank or various smoked meats), but the peas take a long time to cook, and it is difficult to say in advance exactly how long they will cook, because. it depends on the variety and its freshness. It may turn out that everything in the soup will be terribly boiled, and the peas will still be tough, or vice versa - they may immediately boil into porridge, but the meat will not be cooked yet...

Here are some very clever tips, tested by time and experience (from my great-grandmother):

1. Fill the peas with hot water, approximately 1 to 4 (i.e. for a glass of peas - 4 glasses of water).

2. Add a teaspoon of baking soda or a couple of spoons of sugar. This really completely removes the effect of flatulence after eating peas!

3. Do not keep the peas in the water, do not stir them or move them. It should swell, but not begin to sour and foam. If you leave the peas overnight, they may begin to sour, which will make them rock hard when cooked. Therefore, many people think that soaked peas do not boil at all, but yes, this happens if you overcook them. (By the way, when you cook meat with tomato paste, it should also be added only at the end, because acid can prevent the meat from boiling, it will be tough).

4. Do not salt the peas when soaking and the dish with them until fully cooked, only at the end.

5. From 30 to 120 minutes is enough for the peas to be half-cooked, after which you can add them to soup, shurpa, or simply puree them (10-15 minutes of cooking and you’re done)!

2) Cook the peas separately. Pour 3 cups of water into 1 cup of dry peas, bring to a boil, reduce the heat to low, and simmer without a lid! DO NOT SALT! If you close the pan with a lid, the peas will definitely boil away, flood the entire stove, dry out immediately, and it will all be difficult to wash off.

3) Prepare the broth in a separate pan, cook as usual, you can add spices to the meat to taste (bay leaf, black pepper, dried herbs), but NOT SALT. There is no need to cook the smoked meats; they can be added at the end. (Omit this step if you are a vegetarian)

4) While the peas are boiling, take the carrots (2 large carrots for 1 cup of peas), peel, cut into cubes, fry in a frying pan in preheated sunflower oil. When the carrots are covered with a golden crust, add onions (2 onions in cubes) and fry until evenly golden brown. Sprinkle generously with paprika and ground dried coriander. Stir in the pan for another 3 minutes.

5) In a saucepan, combine boiled peas, fried onions and carrots, broth (or water and add smoked meats), continue to simmer over low heat.

6) Add salt.

7) Finely chop the greens: dill, green garlic, cilantro. Remove the pan from the heat, add the greens, without stirring, cover with a lid. And let the soup brew for 15-20 minutes.

You will get an incredibly aromatic and delicious pea soup.

Pea soup is one of the main soups of Russian cuisine, just like or. In earlier times it was mainly cooked lean. Nowadays, there is a wide variety of meat products, allowing you to add whatever you like. It's rare that anyone doesn't like this soup. Firstly, it is very tasty even lean, secondly, it is very filling, thirdly, it is low in calories, of course, if you don’t put fatty pork or smoked sausage in it. Let's cook it using several different recipes.

How to cook pea soup - recipes with photos step by step

Pea soup tastes best with smoked meats, be it ribs or sausage. So we'll cook with them. And of course, Lenten soup. Now you can’t live without it, and it’s delicious, see for yourself.

Menu:

Ingredients:

• Dry peas - 1 cup
• Onion - 1 medium head
• Medium carrots - 1 pc.
• Garlic - 1 clove
• Any smoked meats - 200 g.

Preparation:

1. Sort out the peas, rinse them and soak them in cold water overnight at room temperature.

2. In the morning, wash the peas and fill them with one and a half liters of cold water. Place the peas on the fire and bring to a boil. No salt yet.

3. Don’t forget to remove the foam at the beginning of the boil. Remove the foam, cover with a lid and cook the peas at a low simmer until soft. Cooking time depends on the type of peas, but on average it is 1 hour.

4. Cut the onion into small cubes, cut the carrots into strips or grate them. Finely chop the garlic; you can first crush it with the flat side of a knife. We cut the smoked meats into pieces that are convenient for you.

5. Cut off some pieces of fat from the smoked meats and melt it in a frying pan. Try to cut the fat into thin pieces so that later it is not felt separately, but almost all of it is rendered out. Instead of fat, you can pour a little vegetable oil.

6. The fat has melted a little, add chopped smoked meats to it. Choose the degree of frying yourself. You can fry it deeply, until crispy, you can fry it slightly, you can fry it so that the fat is slightly rendered, in general, see for yourself. In each version, it will be a new taste.

7. Add the onion and fry it for a couple of minutes until transparent.

8. Add carrots to the smoked meats and onions. We will fry until the carrots and onions are slightly fried.

9. At the end, add a clove of chopped garlic. By the way, vegetables can be fried separately from smoked meats. You will also get a different taste.

10. The frying is ready, the peas are boiled. By the way, if your peas stubbornly refuse to boil, this also happens, add a quarter teaspoon of soda when cooking them and everything will be fine. Place the roast into the soup.

11. Salt the soup and cook for about 20-25 minutes.

12. Five minutes before the end of cooking, add a couple of bay leaves and let cook for another 5 minutes.

Our soup is ready. Serve with croutons or breadcrumbs and herbs.

Bon appetit!

Ingredients:

• Carrots - 2 pcs.
• Onion - 1 pc.
• Potatoes - 5 medium potatoes
• Peas - 300 g.
• Ribs - 500 g.
• Pepper
• Bay leaf
• Green

Preparation:

1. Wash and soak the peas. The water should be 5 centimeters higher than the peas. Place overnight at room temperature. If you don't have time, set it for a couple of hours. If you have even less time, set it for 15 minutes, and during cooking, add a quarter or half a spoon of soda. Depending on the amount of water and peas.

2. Drain the settled water from the peas and rinse with cold water so that the starch does not leave the peas.

3. Of course, you already rinsed it before soaking, but rinsing it a second time won’t hurt. This will remove any remaining foreign particles. Let the peas drain. Look how beautiful, clean, large and soft the peas have become.

4. Take a 5-liter saucepan, pour about 3.5-4 liters of water and pour the peas into it. Close the lid and put on the fire so that it begins to cook. Bring to a boil and reduce the heat to below medium, just so that the peas slowly simmer.

5. Cut the potatoes into small pieces and fill them with cold water so that they don’t turn black and set them aside for now.

6. Cut the onion in half, then cut each half into 2 parts. Cut into thin slices.

7. We also cut the carrots in half, then into two more parts and cut them into quarter rings like the onion. You can grate the carrots or cut them into rings. As you like.

8. Pour a little vegetable oil into the frying pan, wait until it warms up and add only the onion there for now, as if kneading it in your hand so that it separates. The onion should not become very golden. It should become soft and that's it. But if you like fried onions, then good for you.

9. Sprinkle freshly ground black pepper or a mixture of peppers on top of the onion. When frying, this will give the onions a subtle aroma and taste. Sprinkle with pepper when the onions just start to cook.

10. When the onion becomes soft, add the carrots. Mix everything. You can reduce the heat and stir-fry for a few minutes. The carrots will remain a little hard, that's okay.

11. We prepared smoked ribs for the soup.

12. Where the rib goes, we cut it according to its thickness, and between the ribs, where the meat is, we cut off a not quite thin plate and cut it lengthwise. Again, you can slice however you like, but don't cut too thick.

13. Place the ribs on top of the carrots and place them in the pan. They need to be fried with carrots so that they stick together on both sides, so that the fat that begins to evaporate on the ribs simmers.

14. When the ribs are lightly fried on one side, you need to turn them over. You can turn over just one ribs, or you can mix all the contents at once. The ribs are ready on both sides, you can turn off the heat and set the ribs aside for now.

15. When the peas boil, you must skim off the foam. And in general, throughout the preparation of the soup, the foam must be constantly removed as it forms, so that the soup is light.

16. When the peas are cooked, you can try, usually 25-40 minutes is enough, add potatoes to it. Now you need to add salt, throw in a few black peppercorns and a couple of bay leaves.

17. Now we will make croutons. Cut the loaf, maybe yesterday's, into thin slices, and then cut them into squares. Place parchment paper on a baking sheet, pour out the sliced ​​pieces of bread and put in the oven to dry until nicely colored.

18. Chop the greens.

19. When the potatoes are completely cooked, add our fried ribs to the soup. Boil for another 10 minutes until the roasted carrots are completely cooked.

20. Our soup is ready. This soup is served with croutons. They are served directly on the plate, but at home everyone can pour it for themselves.

21. Sprinkle with herbs, well, now it’s completely ready and decorated. Beauty.

Bon appetit!

Ingredients:

For a 3.5 liter pan. you will need:

• Dry peas - 400g.
• Potatoes - 3 pcs. small potatoes
• Onion - 2 small onions
• 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 (you can replace it with thyme, marjoram).

Preparation:

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.

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

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

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

5. Foam has already begun to appear in the pan. It 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.

6. Wait 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.

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

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.

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.

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

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 immediately, 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.

12. Reduce the heat, taste the 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.

The soup is ready.

Pour into plates, garnish with some herbs and serve.

Lenten - but delicious!

Bon appetit!

I would like to hear your opinion about soups. Share, write comments. I'll be grateful.

Ingredients:

Preparation:

1. Wash the green peas thoroughly and fill them with cold water for two hours. It is most convenient to soak the peas overnight. Place the finished peas in a saucepan and fill with cold water. We send it to the fire.

2. Wash the potatoes, peel them, wash them again and cut them into cubes or as you like.

3. We also cut the smoked sausage into cubes or into wedges, as you like.

4. Meanwhile, the peas began to boil. Remove the foam and cook for 30-50 minutes until the peas are softened.

5. While the peas are cooking, prepare the frying. Pour sunflower oil into a frying pan, heat it up, add finely chopped onions and grated carrots. Stir and fry until the vegetables are soft, 5-7 minutes.

6. Our peas are boiled, add potatoes and cook until the potatoes are ready.

7. When the potatoes are ready, add fried onions and carrots, chopped smoked sausage, 2-3 bay leaves, salt and pepper to the soup. Bring to a boil and cook for 10 minutes over low heat.

8. Add chopped dill, boil for another minute and turn off the heat.

Pea soup with smoked meats is ready.

Bon appetit!

1. Video - Pea soup with meat

1. Video - Pea soup puree

Bon appetit!