Various pea dishes - recipes for all occasions. Pea recipes

This is "meat for the poor." In fact, this product is a real storehouse of beneficial nutrients. A cup of green peas contains less than 100 calories, but high in protein, fiber, and micronutrients.

It also contains high amounts of a protective polyphenol called coumestrol. Scientists have shown that just 2 milligrams (in a cup of peas at least 10 mg) of this phytonutrient per day prevents the development of stomach cancer. In addition, fresh green peas have anti-inflammatory properties, normalize blood sugar levels, prevent heart disease, constipation, and lower bad cholesterol. And in order to finally dispel your doubts that peas can be tasty, we will tell you how to cook them.

Quinoa Risotto

Ingredients

• 600-700 g boneless and skinless chicken breasts
• 1 cup of quinoa
• 2 cups unsalted chicken stock
• 3 large carrots, sliced ​​into circles
• Freshly ground black pepper
• 1 bunch of asparagus, trimmed and sliced ​​into squares
• 2 cups fresh green peas

Cooking method

• In a slow cooker, combine the chicken, quinoa, 1.5 cups of stock, garlic, and carrots. Season generously with salt and pepper.
• Cook for 4 hours until the chicken is tender. Chop the chicken, then add the asparagus and peas and cook until tender, more 30 minutes.
• Pour the remaining half cup of broth and stir until a thick porridge is obtained.

Ingredients

• 450 g lasagna
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 cup chopped onion
• 1 cup low calorie chicken stock
• 1/2 cup chopped parsley
• 1 1/2 cups grated Pecorino Romano cheese
• 1 1/2 cups whole milk ricotta cheese
• ½ cup mint leaves
• Freshly ground black pepper

Cooking method

• Bring the water in a saucepan to a boil and then salt it. Place the lasagne in a Ziploc bag on top of a tea towel and gently roll the noodles using a rolling pin. Prepare pasta according to package directions (al dente). Drain off the water, leaving 1 cup. Transfer one glass of water back to the pot.
• Meanwhile, in a large skillet over medium heat, combine 2 tablespoons of olive oil, garlic, and onion. Cook until the onions are tender, about 5 minutes. Add chicken stock and season with salt, then bring to a boil and simmer 5 minutes. Add the peas and cook until warmed up.
• Add the lasagna, parsley and 1 cup Pecorino mixture to the skillet and stir. If the dish is too dry, add a little of the water in which the lasagna was boiled.
• Transfer the cooked lasagne to a large platter. Top with fresh mint, pepper, riccotta, leftover Pecorino and drizzle with olive oil. Serve immediately.

Ingredients

• 1 tbsp. l. vegetable oil
• 3 garlic cloves, minced
• 1 onion, diced
• 1 carrot, diced
• 3 cups cooked white rice
• 1 tsp salt
• 1/2 cup fresh green peas
• 1/2 cup corn
• 3 large eggs
• 2 sprigs of green onions, chopped

Cooking method

• In a large skillet over low heat, heat oil and cook garlic, onion and carrots, from 4 to 5 minutes. Increase heat to medium, then add rice and salt, cook until rice is browned, from 3 to 4 minutes. Add peas and corn and cook until warmed up.
• Meanwhile, in a small non-stick skillet over medium heat, break the eggs and toss them with a spatula. Combine eggs and green onions with fried rice and serve immediately.

Ingredients

• 6 tbsp. l. unsalted butter
• 2 stalks of fennel
• 1 carrot
• 1 parsnip
• 8 cups vegetable stock
• 450 g fresh green peas
• 2 onions
• 8 pieces of radishes
• 1 tsp chopped fresh tarragon leaves
• 1 tsp chopped fresh parsley leaves
• 1 tsp chopped green onions fresh onions

Cooking method

• In a large saucepan over medium heat, melt the butter. Add fennel, carrots and parsnips and simmer about 5 minutes.
• Add vegetable stock, increase heat to high and bring to a boil. Add peas and cook about 2 minutes.
• Garnish the soup with onions, radishes and herbs and serve.

Ingredients

• A little vegetable oil
• 1 cup chopped leek
• 1 1/2 cups peas
• 1/2 cup white wine
• 1/4 cup water
• 4 skinless salmon fillets
• 1/4 tsp table salt
• 1/4 cup 50% cream
• 1/4 tsp table salt
• 1/4 tsp pepper

Cooking method

• Grease a deep skillet with oil. Cook chopped leeks over medium heat within 2 minutes, stirring. Add peas, white wine and water and bring to a boil. Reduce heat to medium and cook more 5-6 minutes.
• Meanwhile, brush the nonstick skillet with oil. Put the salmon fillet in a preheated pan, salt it, and cook about 10 minutes, flipping once.
• While the fish is cooking, use a blender to grind a mixture of cream peas, 1/4 teaspoon salt and 1/4 teaspoon pepper. Serve with salmon.

Delicate soup with peas and herbs
Food composition for 6 servings
30 g butter
1 onion, finely chopped
5 cups (1.25 L) chicken stock
1 large potato, peeled, finely diced
500 g green peeled green peas
6 outer leaves of iceberg lettuce, chopped
6 mint leaves + a few to serve
125 ml cream
Croutons for serving
Cooking method
Melt the butter in a saucepan over medium heat. Saute the onion for 5 minutes (until it becomes transparent and soft). Add broth and potatoes and cook for about 15 minutes. Add peas, iceberg, mint, after boiling, cook for no longer than 3 minutes. Remove from heat and let cool slightly.
The best croutons, or croutons, are made with ciabatta. Just break the bread
hands, sprinkle with olive oil, add a drop of balsamico, and put in the oven at 180 ° C for 5-8 minutes

Using a blender, beat the soup into a smooth puree. Put on a small fire, add half of the cream and remove from the stove after 5 minutes. Season with salt to taste.

Add cream, a couple of mint leaves and croutons to each serving plate.

Bruschetta with feta and peas

Food composition for 4 servings
100 g feta marinated in olive oil
3 cups young peas
1 teaspoon finely grated fresh lemon zest
1 tablespoon fresh mint, finely chopped
1 baguette, diagonally sliced ​​into bruschetta and fried
A small handful of young arugula
Cooking method
Drain the feta oil into a separate container.

Dip the peas in boiling water for a minute. Drain quickly and place in ice water to preserve color.
You can also use homemade cheese, cottage cheese. Add salt to pick up
perfectly balanced taste of cheese with herbs. This mixture can be stored for a couple of days.
in fridge. Can also be served as a dip for crackers, grissini, chopped
large strips of vegetables.

Beat the peas, lemon zest and 2 tablespoons of olive oil (feta) with a blender until almost homogeneous.

Place the mashed peas in a bowl, toss with a fork, feta and chopped mint. Serve with young rocket leaves.

Fish pakora with green peas and yoghurt sauce

Food composition for 6 servings
400 g white fish fillet, skinless
1 cup (120 g) fresh peas
1 garlic clove, minced
1 red onion, chopped
1 large chili, finely chopped
1/2 cup parsley
1 tomato, chopped
1 cup (150g) besan chickpea flour (see tip)
1/2 teaspoon baking powder
2 teaspoons curry powder
2 squirrels
1/3 cup (80 ml) vegetable oil
Mango chutney, for serving
Coriander Yoghurt Sauce:
1 1/2 cups crushed coriander leaves
1 cup mint leaves
2 tablespoons grated fresh ginger
1 clove of garlic
1/2 cup (150g) Greek yogurt
1 teaspoon lemon juice
Lemon wedges for serving
Cooking method
Sauce: Combine coriander, mint, ginger, chili and garlic in a blender. Transfer the mixture to a bowl. Add yogurt with lemon juice, stir. Cover and refrigerate.

Steam the fish: place it in a perforated pot or special container and place over another pot of boiling water. Cook for 5-6 minutes, until fish can be easily divided with a fork. Divide into pieces.
Gram flour, or besan, is sold in specialized stores of the health
food, gives the dish a taste of Indian food, but you can also use other flour

Place fish, peas, onion, chili, parsley and tomato in a saucepan and stir thoroughly. In another bowl, combine flour, baking powder and curry. Season. Add 3/4 cup water to make a smooth paste. Combine the dough and fish mixture. Whisk the whites. Enter into the mixture.

Heat oil in a skillet over medium heat (until it sizzles around the crumb). Spoon the mixture and fry for 2-3 minutes on each side until golden brown. Place on paper towels to absorb excess oil.

Serve hot with coriander yogurt, mango chutney and lemon wedge.

Soup with green peas and fennel

Food composition for 4 servings
2 tablespoons olive oil
20 g butter
1 large onion, chopped
4 small fennel tubers or 1 large, finely chopped
2 potatoes, peeled, chopped
1 liter vegetable broth
500 g peas
½ cup sour cream
150 g prosciutto, chopped
2 cups white bread, sliced
Cooking method
In a large skillet, heat the olive oil and butter over medium heat. Add onions, dill and potatoes. Cook, stirring occasionally, for 10-15 minutes, until tender. Season to taste.
Add broth and cook over high heat. Reduce heat and simmer for 15-20 minutes, stirring occasionally, until vegetables are tender. Add the peas and cook for another 2 minutes.
You can add a little chopped walnut to bread crumbs with prosciutto

Using a blender, blend until puree. Add sour cream.

Preheat the oven to 200˚C, in a food processor combine prosciutto and bread, crushing into crumbs. Transfer to a baking sheet. Bake for 10-15 minutes, stirring occasionally, until golden brown.

Heat the soup over low heat. Add prosciutto crumbs as you serve.

Risotto with peas and parmesan

Products composition
60 g butter
2 cups arborio rice
4½ cups hot chicken stock
2/3 cup green peas
¼ cup shredded Parmesan
1 tablespoon fresh thyme leaves
Cooking method
Heat oil in a large skillet, add rice, fry until completely covered with oil.

Pour in a quarter of the hot broth. Increase heat and continue frying, stirring occasionally, until the liquid is completely absorbed. Repeat the procedure 3 more times.

Combine the parmesan, thyme, leftover oil, and green peas. Season with salt and pepper, let it brew for 2-3 minutes.
Bon Appetit!

Young green and sweet grains of green peas are leached from the pods of cereal vegetable peas. The most useful young peas are in pods, and in order for it to always be on the table, it is necessary to grow peas of different ripening periods - early, middle and late. Brain peas are the most delicious; their grains have a slightly wrinkled surface, they are good both fresh and canned in jars. Therefore, we advise you to pay attention to the marking when purchasing peas. The more brain varieties in canned peas, the tastier it is. Such peas contain more sugars and vitamins, it is especially useful because it contains provitamin A, which is necessary for. It is tasty, delicate sweetish in taste, it has less starch than other varieties. Young peas in tender, unripe pods are recommended for children and adults.

Fresh green peas can be stored very little, husked peas can remain fresh for only 2-3 hours, in pods up to 10 hours. At a temperature of about 0 degrees and high humidity, peas are stored a little longer. The harvested peas ripen quickly and the sugar they contain is converted into starch. The peas become rough and not sweet. Due to the short shelf life, canned peas are often used for cooking. Peas in any form are used to make soups, salads and sauces. It is used as an independent dish and as a side dish for meat and fish dishes, it is served with sausages and scrambled eggs.

Green peas are delicious to cook in oil. Boil fresh peas in water with the addition for 15 minutes, drain the water and add butter, heat for 5 minutes to soak the peas in the oil, and serve hot.

Put canned peas from a jar into a colander to drain the filling, and rinse with cold water. Put in a saucepan and add butter or heavy cream, heat for 3 minutes.

Frozen green peas do not need to be thawed before cooking. It must be dipped in boiling water and cooked for 10 minutes, drained and seasoned with oil, add a little sugar.

Before cooking, dried peas should be soaked for 30 minutes, then boil for 15 minutes, add cream and heat for 2-3 minutes, add a little sugar and a spoonful of lemon juice to improve the taste.

Green peas can be served as an independent dish, and as a side dish for meat and fish dishes, for potatoes.

Pea salad. Boil the peas, drain the canned peas from the filling. Hard-boiled eggs, chop, add finely chopped dill, add peas and season with mayonnaise. Put in a salad bowl and decorate with dill sprigs and peas.

Pea salad with cucumbers. Take a jar of green peas, drain the filling. Cut the pickled hot cucumber into slices, finely chop the green onion and dill. Put peas, cucumbers and herbs in a salad bowl, season with mayonnaise.

Green pea soup with tomato. Prepare meat or chicken broth. Fry carrots, onions, garlic and 2 tablespoons of tomato puree in oil. Put the peas from the jar into the broth and boil, season with fried vegetables and tomato. Serve with parsley and garlic croutons.

Peas with rice and meat. Cut the pork in portions, beat off and fry in fat, salt and sprinkle with pepper, fry until tender. Boil rice. Fry onions. Rinse canned green peas and put on the onion, heat for 2-3 minutes. Combine rice with peas and put on a plate, put a piece of fried meat on top, pouring fat on it in which the meat with chopped garlic was fried.

Omelet with green peas. You can whip up a delicious pea omelet. Put 3 tablespoons of green peas in a bowl, release 3 eggs to it, add a spoonful of mayonnaise or two tablespoons of milk, salt. Beat well with a fork and put on a preheated pan, cover, cook for 2-3 minutes.

Pea and tomato salad. For 5 ripe tomatoes, take 2 cups of fresh boiled or canned green peas. Cut the tomatoes into cubes, add chopped dill and basil, put the peas. Season the salad with butter or mayonnaise and stir gently.

Pork with green peas. Take portions of pork as for chops, beat off, salt and pepper. Fry the meat on both sides until tender. Place on a plate. Add chopped clove of garlic to the oil from frying and sprinkle with a spoonful of flour, stir. Pour half a glass of cream into the pan and put green boiled or canned peas, warm up. Put the prepared green pea sauce on the fried pork chops.

Dishes from green peas, these are salads, soups, side dishes or sauce, almost anything can be made from it. It is not necessary to blanch green peas of some varieties, and you can add them to salads, first and second courses can be fresh. Have you missed the moment and the peas have hardened? It doesn't matter - dip the peas in boiling water for a couple of minutes, then quickly dip them in cold water (you can even put ice in the water), and the peas will become tender. If the harvest of green peas is too large to eat fresh, freeze them, you will be happy for the winter. Green pea dishes are very varied.

Pea sauce

¾ stack. chopped onion

2 tbsp butter,

salt, pepper, nutmeg.

Put 1 tsp in water. salt, onion and boil. Add the peas and cook for 5 minutes. Drain and leave for about ¾ stack. for later use. Melt the butter, add flour and spices, and heat until golden brown, stirring to avoid burning. Add cream and water from cooking vegetables, stir and simmer until thickened. Add vegetables and bring to a boil.

Spicy pea sauce

2 tbsp natural yogurt or sour cream,

1-2 cloves of garlic

2 tsp olive oil,

1 tbsp fresh mint.

Boil green peas, cool and grind in a blender. Squeeze the garlic through a press, chop the chili pepper. Combine all ingredients in a blender, add lemon juice and chopped mint.

Dishes from green peas are very simple to prepare, and soups from green peas are hearty and light at the same time. Ideal for those who are sensitive to their figure.

Baked soup

6 large tomatoes,

2 cloves of garlic

300 ml of vegetable broth,

2 tbsp tomato paste

Place whole tomatoes, halved onion and garlic on a baking sheet and place in a hot oven for 30 minutes, until vegetables are tender and lightly crusty. Boil the peas, fold them onto a sieve. In a blender, grind half the peas along with the broth until smooth and rub through a sieve. Put all the ingredients in a saucepan, add salt and pepper, bring to a boil and serve with a sprinkle of herbs.

Summer soup with peas

1 stack. green peas

300 g fresh cucumbers,

2 tbsp dill greens,

salt, pepper - to taste.

Boil the peas in water, pour into a pot, add the crushed eggs, cover and place in the oven with medium heat for 20 minutes. When serving, cut cucumbers into slices into the soup, add herbs and sour cream.

Quick Pea Soup

500 g green peas

100 g ham or smoked meat,

50 g butter

3 tbsp grated cheese

salt, pepper - to taste.

In half the oil, fry chopped onions and small cubed meat products. Pour in the broth, cover and simmer for 30 minutes. Add small pasta and cook until tender. Add the remaining butter, cheese, salt and pepper a couple of minutes until tender. Sprinkle with cheese and herbs when serving.

Green pea and leek puree soup

1 tbsp butter,

2 ½ stack vegetable broth,

¼ stack. chopped mint

1 tsp lemon juice

sour cream, salt, black pepper.

Melt butter, add chopped leeks, salt, pepper and simmer, stirring occasionally, for 3 minutes. Add broth and bring to a boil. Then add the peas and bring to a boil again, reduce heat and cook until the peas are soft. Remove from heat, add mint and leave covered for 10 minutes. Use a blender to puree the soup and serve with lemon juice and herbs. Place 1 tablespoon in each plate. sour cream.

Cream pea soup

¼ tsp ground white pepper

2 tbsp soft cream cheese

3 tbsp butter,

a pinch of lemon zest,

Melt the butter in a saucepan, add the sliced ​​salad and heat for 5 minutes. Add the peas and simmer, stirring occasionally, for 15 minutes. Add water, reduce heat to medium and simmer for 25 minutes. Cool slightly and puree in a blender, then heat to a boil with salt and pepper. Serve with cream cheese.

French vegetable julienne soup

1 parsley root

¼ a head of white cabbage or cauliflower,

200 g green peas

½ tbsp butter,

Cut vegetables and roots into thin strips, add salt and simmer over medium heat with butter. Then fill with broth and cook until tender. Boil the cabbage separately and put it on a sieve. Combine all the ingredients, let it simmer and serve, sprinkled with herbs.

Add green peas to side dishes and main courses and they will play in a new way!

Risotto with green peas and bacon

150-200 g bacon

2-3 tbsp white wine,

1 liter of vegetable or chicken broth,

1 tbsp sour cream, yogurt or crème fraiche,

1 tbsp grated cheese

butter for frying, salt.

Fry finely chopped bacon and chopped onions in butter. Add risotto rice, wine, stir and gradually pour in broth. Add the peas and cook over medium heat until the peas are soft. Season to taste, add yogurt and cheese. Stir, let stand for 3 minutes and serve.

Green peas in white wine

50 g butter

3-5 tbsp white wine,

a pinch of sugar, salt.

Melt butter in a skillet, add peas, chopped onion and chopped salad, stir and simmer a little. Pour in water and wine, sprinkle with sugar and salt, cover and simmer for 10-15 minutes.

Summer pasta

1-2 cloves of garlic

1 young vegetable marrow

1 bunch of spinach

100 g grated cheese

vegetable oil for frying.

Fry the finely chopped onion with the garlic in vegetable oil for 2 minutes, add the peas, sliced ​​zucchini, blanched asparagus and spinach. Simmer until soft, pour in the cream, bring to a boil and simmer for 3-4 minutes. Place the cheese and pour the whole mixture over the pasta, previously boiled in salted water.

Mushrooms with green peas

450 fresh mushrooms,

2-3 tbsp white wine,

3 tbsp cream-fresh or natural yogurt,

salt, pepper - to taste.

Fry the mushrooms with peas in butter for 3 minutes, add wine and crème fraîche (you can replace it with sour cream), season to taste and simmer over medium heat, covered. Sprinkle with chopped herbs when serving.

Stew with green peas

1 tbsp tomato paste.

Cut the meat into cubes and boil. Strain the broth. Chop the onion and fry in vegetable oil, add the meat, diced carrots and potatoes, peas, tomato paste. Stir, cover with broth, salt, pepper and cook over medium heat until tender.

Fritata(breakfast idea)

200-300 g of boiled pasta,

Fry vegetables and pasta in olive oil (you can use the rest from the evening), salt and pepper. Spread the eggs with a fork, you can add a little cream or sour cream, pour the mixture of pasta and vegetables and put in a hot oven. Sprinkle the cheese on the frit a few minutes before cooking.

Meat with green peas

1 bell pepper

salt, pepper, saffron, herbs.

Place the diced meat in a saucepan, cover with water and cook. From the moment it boils, reduce heat and cook the meat for 20 minutes. In a frying pan, fry the onions, carrots and bell peppers, add to the meat. Meanwhile, dice the potatoes and add to the meat pan. When it's almost cooked through, add the peas, salt and pepper and cook for 5 minutes. Remove the pan from heat, add some saffron and wrap the pan with a towel, let it sweat. Sprinkle with herbs when serving.

Rice and Pea Garnish

1 tbsp butter,

salt, nutmeg to taste.

Cook the peas until tender and fold over a sieve. Fry the rice in oil, stirring, pour boiling water, salt and cook until tender over low heat. Mix cooked rice with peas and season with nutmeg.

Green peas with ham

6-7 tbsp olive oil,

pepper, salt, dill - to taste.

Saute the onions in olive oil, add the peas and diced ham. Season with salt and pepper, add dill and pour in water. Bring to a boil, cover and reduce heat. Leave to simmer for about 50 minutes. Serve with bread or thick pita bread. Rice can be served as a side dish.

Green peas with rice in the microwave

2 stacks long grain rice,

2 sweet green peppers

2 cm ginger root,

4 tablespoons butter,

2 cm cinnamon sticks

Place the butter in a deep bowl and microwave for 30 seconds (maximum power). Chop the onion, grate the ginger root, finely chop the cinnamon and add everything to the butter. Set the timer for 3 minutes at maximum power - the onion should be transparent. Add rice, add water, salt and cook for 12 minutes at full power, until rice is cooked but not boiled. Let sit in the microwave for a couple of minutes, then divide the rice grains with a fork.

Pesto with green peas

1 tbsp olive oil,

¼ stack. grated parmesan cheese,

2 cloves of garlic

5 tbsp olive oil,

¼ stack. chopped walnuts,

salt, pepper - to taste.

Boil spaghetti in salted water, drain and rinse. Fry the diced ham in olive oil until brown. Boil the peas in salted water and place on a sieve. Use a blender to puree the peas, basil, grated cheese, pressed garlic, walnuts and olive oil. Season with salt and pepper. Toss with the sautéed ham. Serve the spaghetti with pea pesto and more grated cheese.

Pea and carrot garnish

1 cup carrots, cut into thin strips

3 tbsp butter,

⅓ stack. brown sugar

1 tbsp lemon juice

salt, pepper - to taste.

In a saucepan, combine the butter, carrots, sugar and lemon juice over medium heat and bring to a boil. Reduce heat and simmer for 15-20 minutes. Add the peas and simmer, stirring occasionally, until the peas are tender. Season with salt and pepper.

Pea and tomato salad

1 tbsp grated cheese

1 tbsp red wine vinegar,

1 tbsp olive oil,

1 ½ stack chopped salad

1 clove of garlic

⅛ tsp ground pepper.

Blanch the peas for 3 minutes in boiling water, then immerse them in ice water. Place on a sieve and pat dry. Cut the tomatoes into thin strips. In a jar with a tight-fitting lid, combine oil, vinegar, pressed garlic, sugar, salt, dried basil and shake well to get a homogeneous mixture. Combine tomatoes, peas and lettuce, pour over the resulting dressing and sprinkle with cheese.

Young potatoes with green peas and creamy sauce

15 small young potatoes,

100-150 g soft cream cheese with herbs,

Boil potatoes in boiling water, drain and dry. Boil the peas in boiling water for 10-15 minutes and fold them onto a sieve. Mix cheese with milk, salt and heat over low heat until boiling. Combine potatoes and peas and top with sauce.

Enjoy cooking green pea dishes and treating them to your family. Bon Appetit!

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Pea dishes have a relatively low cost price and excellent taste and nutritional characteristics. The basic product is rich in proteins, all kinds of minerals, vitamins and, along with this, is low in calories, which will allow, using it, to effectively satisfy hunger and not add extra pounds.

Pea dishes - recipes are simple and tasty to execute, do not require significant material investments and always give excellent results. Among a wide range of culinary compositions, everyone can choose the best options for themselves.

1. For a long time, dishes made from dry peas, cooked in the form of cereals in water, broth or with the addition of other components, have been popular. Fried vegetables, smoked meats, meat, bacon are often used as a filler.
2. Soups with peas are no less in demand and revered. In this case, both dry cereals and green fresh or frozen peas are used.
3. Using peas as a base product, you can prepare all kinds of snacks, salads and even cutlets that will not only be tasty, but also extremely nutritious.

How to cook pea porridge in water?

If you want to learn how to cook hearty and most nutritious dishes from peas, you should start with cereals. An amazingly tasty dish is obtained with meat. You can take the ready-made stew and simply add the product to the puree when ready, or use the following tips and provide a meat accompaniment from fresh meat.

Ingredients:

• peas - 0.5 kg;
• onions - 2 pcs.;
• carrots - 1 pc.;
• meat - 0.5 kg;
• Italian herbs and paprika - pinch each;
• salt, pepper, oil.

Preparation

1. Peas are soaked in water, periodically renewing it, for 8-12 hours.
2. In a cauldron or stewpan with a thick bottom, the meat is fried until blush.
3. Add onions and carrots, brown for another 10 minutes.
4. Wash the swollen groats, put them in a bowl with meat and vegetables, fill them with water until they are covered by 1.5-2 cm.
5. Cooking pea porridge with meat will be covered over moderate heat for about an hour and a half.
6. Season the almost finished dish to taste, adding salt, Italian herbs, paprika.

How to make pea soup with meat?

The recipe for pea soup with meat after the very first tasting of the dish will become one of the top priorities in the home menu. The delicious taste and nutritional value of hot food will satisfy the taste preferences of the entire family. You can cook the dish not only with pork, but also with beef, chicken. In this case, it will be necessary to adjust the cooking time of the broth until the meat is ready.

Ingredients:

• peas - 300 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• potatoes - 250 g;
• pork - 0.5 kg;
• smoked brisket - 150 g;
• laurel and allspice - 2 pcs.;
• salt, pepper, oil, herbs.

Preparation

1. Peas are soaked, left for several hours or overnight.
2. The pork is poured with water, boiled until tender, removed from the broth, cut into slices.
3. Peas are placed in the broth, boiled to the desired degree of fertility.
4. Add potatoes, fried onions and carrots, fried brisket.
5. Return the pork to the pan, season to taste and cook hot for another 10 minutes.
6. Such dishes are served on the first pea with fresh herbs.

Pea cutlets

Pea dishes are especially relevant during fasting and are absolutely not superfluous on the vegetarian menu. Pea cutlets will satisfy your hunger in a quality manner, fill you with energy and delight you with a great taste. It is important not to miss the moment when the peas start to boil and at the same time drain the excess water in time.

Ingredients:

• peas - 0.5 kg;
• onions - 2-3 pcs.;
• salt, pepper, vegetable oil.

Preparation

1. The peas are soaked in water for several hours or overnight.
2. Rinse the cereal, pour in a new portion of water until it is covered by 2 cm and put the dish on the fire.
3. Peas are boiled with quiet simmering for about 1.5-2 hours or before the start of the boiling process.
4. Drain excess water, grind the mass with a crush or punch with a blender.
5. Add onion, salt, pepper fried in oil to the resulting base, mix.
6. Pea cutlets are made with wet hands and the products are fried in hot oil on both sides.

Pea puree - recipe

If you need a pea garnish or just a hearty self-serve dish with a slice of fresh bread, it's time to use the following recipe and make the most delicate puree. The presence of a blender will simplify the task of obtaining a creamy texture of the dish, which can also be achieved by passing the pea mass through a fine sieve.

Ingredients:

• peas - 0.5 kg;
• vegetable oil - 80-100 ml;
• salt, herbs.

Preparation

1. The groats are soaked overnight, washed thoroughly under running water.
2. Pour the peas with water until they are covered by 2 cm, cook for 1.5-2 hours, adding water if necessary.
3. Drain the liquid, add oil and salt to the boiled cereal, punch the mass with a blender.
4. Serve warm pea puree as a side dish or a separate dish, sprinkled with herbs.

Pea casserole

Pea casserole turns out to be surprisingly tasty. In this case, mushrooms with carrots and onions are used as a filler, however, you can add other products to taste. Fried bacon, ham, sliced ​​hunting sausages will perfectly complement the dish, and fresh herbs will refresh the taste and give a pleasant aroma.

Ingredients:

• peas - 2 cups;
• onions and carrots - 2 pcs.;
• mushrooms - 200 g;
• butter - 7-8 tbsp. spoons;
• eggs - 4 pcs.;
• milk - 100 ml;
• nutmeg, cumin, black pepper and paprika - to taste;

• salt, pepper, herbs.

Preparation

1. Peas are soaked and boiled, mashed with a blender, adding milk and half butter.
2. Beaten eggs, mushrooms fried with onions, carrots sautéed in the remaining oil, salt, pepper, spices, herbs are mixed into the cooled base.
3. Transfer the mass into an oiled form and bake for 40 minutes at 180 degrees.

Pea falafel

Pea recipes can be the most unexpected, as, for example, the variant of cooking a dish called "Falafel". Groats here do not require boiling, they are only soaked for at least 12 hours in a large volume of water. The composition of the dish can be adjusted by adding herbs or other flavors.

Ingredients:

• split peas - 250 g;
• onions - 2 pcs.;
• garlic - 3 cloves;
• chili pepper - 0.5 pod;
• grated ginger - 1 tbsp. spoon;
• turmeric and baking powder - 1 teaspoon each;
• flour - 3 tbsp. spoons;
• deep fat oil - 2 cups;
• parsley - 2-3 branches;
• salt.

Preparation

1. Peas are soaked, chopped with a blender to a delicate puree.
2. Add finely chopped chili, onion, garlic, herbs.
3. Stir in ginger, turmeric, baking powder with flour.
4. Balls are rolled from the resulting mass, fried in a hot deep fat until blush.

Pea salad

Pea salad can be made with fresh, boiled vegetables and herbs, or you can use the idea of ​​this recipe and prepare a dish with smoked meats or sausages. The amazing taste of the resulting snack will amaze even those who have not previously consumed culinary compositions with the participation of the base product.

Ingredients:

• peas - 1 glass;
• onions - 2 pcs.;
• smoked chicken - 150 g;
• ham - 100 g;
• pickled cucumbers - 1-2 pcs.;
• pickled mushrooms - 50 g;
• salt, pepper, ground coriander, herbs - to taste;
• vegetable oil - 2-3 tbsp. spoons.

Preparation

1. Peas are soaked, boiled until soft.
2. Fry the onion in vegetable oil until transparent, add to the peas.
3. Put chopped ham and chicken, stir in pickles and mushrooms, season the salad to taste, let it brew for a couple of hours.

Pea hummus - recipe

The following recipe will be received with special respect by lovers of pates and sauces. Pea hummus is used as an addition to slices of fresh bread, toast, pita bread, or as a sauce for vegetables and chips. The pasta is made from any dry peas, although the original recipe assumes the use of chickpeas.

Ingredients:

• peas - 250 g;
• garlic - 5 cloves;
• sesame seeds - 50 g;
• olive oil - 30 ml;
• lemon juice - 3 tbsp. spoons;
• zira - 1 tsp;
• pepper, salt.

Preparation

1. The peas are soaked, then boiled until soft, poured onto a sieve, the broth is preserved.
2. Sesame is dried in a dry frying pan and slightly browned, after which it is chopped with a blender or in a mortar with garlic, butter, cumin.
3. Grind peas in a blender, adding 100-150 ml of broth.
4. Add a mixture with sesame seeds, grind the mass again until the most homogeneous pasty texture is obtained.

Pea jelly - recipe

A simple and unpretentious, but at the same time tasty and satisfying dish can be prepared according to the following recipe. Pea jelly is complemented when served with fried onions, fried mushrooms or brown bacon. With the right approach to the process of creating a snack, it perfectly holds its shape and has the texture of a delicate mousse.

Ingredients:

• peas - 160 g;
• water - 400 ml;
• mushrooms - 200 g;
• onion - 1 pc.;
• greens, spices and herbs - to taste;
• pepper, salt, oil.

Preparation

1. Peas are dried in a frying pan and ground in a coffee grinder until flour is obtained.
2. Dilute the flour with a small portion of cold water to a state of gruel.
3. I spread the mass in a container with boiling water, stir with a whisk and cook with constant stirring for 15 minutes.
4. The base of the dish is sent into an oiled form and allowed to harden.
5. Fry onion with mushrooms in oil, season to taste.
6. For serving, cut off a slice of jelly, put it on a plate, season with frying and herbs on top.

Pea porridge in a pot in the oven

Pea porridge is especially rich in taste and aromatic in the oven. The inexplicable magic of the pot used to prepare the dish and the oven heat treatment have the best effect on the characteristics of the dish. Groats can be supplemented with slices of fresh meat, smoked meats and your favorite seasonings.

Ingredients:

• peas - 1 glass;
• water - 2 glasses;
• onion - 1 pc.;
• laurel - 1 pc.;
• vegetable oil - 3 tbsp. spoons;
• salt - 1 tsp;
• pepper.

Preparation

1. The peas are soaked in water and left overnight.
2. Transfer the soaked cereal washed under running water into a pot.
3. Add onion, pepper, laurel sautéed in butter.
4. Pour the contents of the pot with boiling water, cover with a lid and send to cook in the oven at 175 degrees for 1.5 hours.

Pea puree in a slow cooker - recipe

It is especially easy and simple to prepare dishes from peas, the recipes of which involve the use of a multicooker device for their execution. In this case, preliminary soaking of the cereal is not even required, although if time permits, it is still better to soak the product so that the substances that cause discomfort in the intestines for many will go away with water. Porridge can be cooked solo or with the addition of meat, smoked meats.

Ingredients:

• peas - 1 glass;
• water - 2 glasses;
• salt, pepper, oil.

Preparation

1. The washed and, if possible, soaked peas are placed in the bowl.
2. Pour in water and turn on the device for "Braising" or "Krupa", setting the timer for 2 hours.
3. After the signal, add vegetable or butter, add some salt to the contents of the multican, pepper, mix.