The subtleties of cooking pea soup

Many housewives treat pea soup with prejudice, because soaking peas takes a lot of time, but despite this, it may not boil and remain hard.





In addition, pea soup often burns, foam constantly forms on its surface, which strives to escape and fill the stove.





Avoid all these annoying troubles and, in spite of everything, cook fragrant, nutritious and such. pea-soup You will be helped by advice from the editorial board. "Site".

How to make pea soup

1. Choosing peas
   On sale there are different types of dry peas, for soup it is better to take puncture - from halves. When soaked, it, unlike whole, absorbs moisture faster.
   
   
   
2. What to soak
   Before cooking, it is important to pour the peas with hot water and leave for 30-60 minutes. Cold water will not work, it blocks the softening of peas, and when cooked, it remains solid.
   
   
   
3. So the soup doesn't run away.
   After soaking, the peas should be washed, rubbed with palms, and poured with fresh cold water. You need to cook peas on a small fire, then it turns out softer and tastier. So that the soup does not “run away” and do not fill the stove, follow the cooking process and do not cover the pan with a lid until the broth boils first. After that, remove the foam formed, reduce the fire and continue to cook the soup, periodically stirring.
   
   If you have soaked peas, 60 minutes is enough to make soup. If not soaked, it will take 1.5-2 hours. You can read more about the features of cooking various cereals in our article.
   
   
4. How to make the soup thick
   To make peas better boiled and the soup turned out thick, add half a teaspoon of soda to the water. Also for density, you can add a small cube sliced potato. Do you like thick soups? "Site" I have prepared 10 options for cream soups that are simply impossible not to try!
   
   
5. When you put smoked
   First, cut the smoked chunks in small pieces, and then roast in a frying pan where you roasted onions and carrots. It is better to add smoked meat shortly before the end of cooking. So they will have time to give the smell, but not too boiled.
   
   
   
6. Taste options
   In the recipes of pea soup sometimes there are the most incredible combinations. In Italy, white wine and parmesan are added to pea soup, in Mongolia - tomatoes and sour cream, in the Netherlands - smoked and leeks, in Germany - bacon, sausages or smoked pork. Which option to choose is up to you. Mongolian and Italian look quite interesting, but for a step-by-step recipe we still chose the option native to Germany.
   
   

Pea soup with smoked sausages Ingredients

• 5-6 smoked sausages
• 200g dried peas
• 1 bulb
• 1 carrot
• 3-4 potatoes
• 3-4 cloves of garlic
• vegetable-oil
• bay leaf, dill, salt, pepper to taste

Preparation

1. Soak the peas for an hour in hot water.
   
   
   
2. Wash the peas thoroughly in cold water.
3. Put washed peas in a pan, pour water in the ratio: 1 part of cereals to 3 parts of water. Bring it to a boil, remove the foam, reduce the fire and salt. Little-known fact: the viscous liquid obtained as a result of boiling the fruits of legumes, such as chickpeas, beans, peas, is called aquafaba (from the Latin aqua - water and faba - beans).
   
   To the delight of vegans and fasting, it perfectly replaces eggs both in sweet dishes like waffles and meringues, and in unsweetened ones, such as mayonnaise.
   
   
4. Add a teaspoon of soda. Cook until ready.
5. Grate the carrots, cut the onions finely. Roast the vegetables until golden in vegetable oil.
   
   
   
6. Peel and chop with small cubes of potatoes.
7. When the peas are soft but not yet boiled (about 40 minutes after boiling), add all the vegetables to the soup.
8. At the end of cooking, add roasted pieces of smoked sausages, crushed garlic and greens.
9. After re-boiling, turn off the gas and let the soup brew under the lid for 15-30 minutes.
   
   
   
10. Smoked pea soup ready. Bon appetit!

When served in pea soup, you can add toast. You can add some garlic and butter to the toast. Garlic is also very suitable for smoked products, it can be rubbed with greens and added to the soup.