Pea soups in the people are popular since ancient times.Often they even outshine themselves soup, saltwort and borsch, because they are very satisfying and can have a variety, often completely unexpected taste. Accordingly, and the recipes invented the sea. There is a presence of fresh, and dry, and canned, and frozen peas. But all housewives periodically get bewildered: and how much to cook peas in a soup is laid down by the rules? It seems that everything has been done correctly, has met all the conditions - and the peas are either still damp, or have already boiled into a suspicious mess. Let's try to understand the difficulties and study various recipes of pea soups - from the photo we are looked at very appetizing plates.
Note that these beans are whole,half and crushed. From such a division very much depends how much to cook peas in soup. If you are going to do the first in the form of puree, take a better crushed: the appearance of peas does not matter, and it takes less preparation time. If it is supposed to have whole peas in the dish, then the beans must be pre-soaked. And the time for this process should go no more than 8 hours, otherwise peas in you will simply sour in the water. If you do not want to soak, you can add a soda to the water at the rate of one fourth of a spoonful of a glass of beans. If you adhere to this recommendation, the question of how much to cook peas in soup, you can give a clear answer: the whole will take an hour and a half.
To speed up the process, you can soaked andwashed with fresh water beans fry in a dry frying pan - like seeds, stirring. Excess water evaporates, the foam will not form, and when cooking does not have to add a new liquid.
A separate question, how much to cook peas in soup,if it was not pre-soaked. If the beans are very dry, then three hours is not enough; not enough dried and one and a half. You can speed up the boil by regularly pouring ice water into a saucepan, just boil.
So, you decided to cook pea soup, how muchcook peas, have already decided, it remains to choose a suitable recipe. You can try this: a quarter kilo of mutton is boiled by all the rules, the meat is removed, and the soaked and filtered beans are put in the broth - they are taken in the amount that suits you. They cook as much as boil the peas in the soup and put it - an hour and a half. About ten minutes before the time X, the chopped meat is returned to the broth, slices of four potatoes, a shredded piece of a kurdyuk, quarters (it should not be cut any more finely), onions and a few alychinoks and two spoons of barberry. At last pea soup is seasoned with salt, saffron and pepper, and already spilled on plates - greens.
For him you will need ahead of time boiled meatbroth - a liter and a half. Put half a pound of peas in a saucepan and cook for about an hour. Simultaneously, the onion and chop the onion until transparent. About ten minutes before the end of cooking, a bulb and a ham are placed in the soup - from the sixth to the fourth part of a kilogram, how much you love this product. At the end, the ham is taken and cut into straws, and the pea nut together with the onion is rubbed into puree. Thick soup is salted and peppered, poured on plates, it puts pieces of ham, greens and sour cream. The most delicious thing!
Beans again have to pre-soak(or resort to other tricks, described above). It is noteworthy that the broth for this recipe will not be needed - the meat juice will be given meatballs. In a three-liter pot, which is not completely filled with water, one and a half cups of beans are dipped and left in boiling water until ready (how much to cook peas in soup, we already know). During this time it is made fried from onions and carrots, and three potatoes are cut into suitable pieces. The roast with the tubers goes to the soup, and from the third kilo of minced meat, mixed with ground onions, pepper and salt, meatballs are molded. When the soup leaves a quarter of an hour, they one by one are put into it. You can eat!
If there is no time for a fuss with meatballs, thenthere is a multivark and sausages, you can follow the next recipe. Get a quick and simple pea soup - a step-by-step recipe you will not need. An equal number of onion bulbs and carrots are crushed. First in the baking mode, the onions are fried for 10 minutes, then another half of the carrots are added to it. One and a half cups of soaked peas, several small potatoes and half a kilo of sausages are poured into the bowl. Seasonings and salt are at your discretion. The necessary amount of water is poured in and the quenching (or soup - at whom a multivarker) is switched on for an hour and a half. Fast and tasty!
We described to you a variety of recipes for pea soups. With the photos you can see very appetizing results, and from the descriptions just drooling. So is not it time to cook something?
