Thick, rich pea soup with potatoes will appeal to lovers of first courses. The “trick” of this dish is homemade crackers, which perfectly complement the taste of lean soup. The total cooking time (without soaking the peas) is approximately 3 hours. The dish goes well with salted fat and butter sandwiches.
Ingredients for 5 servings:
- peas - 1 cup;
- potatoes - 2-3 pieces (large);
- carrots - 1 piece (large);
- onions - 2 pieces (medium);
- white bread (loaf) - 2 slices (for crackers);
- water - 2 liters;
- vegetable oil - for frying;
- salt, black pepper, bay leaf, other seasonings - to taste;
- greens - to taste.
Recipe for pea soup with potatoes
1. Pre-soak peas in water for 9-12 hours.
2. Cut the onion into small pieces, grate the carrots on a coarse grater, cut the potatoes into cubes approximately 1.5 cm long.
3. For making crackers slices white bread chop into pieces 1.5-2 cm, put on a baking sheet covered with dry parchment (do not grease with oil). Put the baking sheet in an oven preheated to 160 ° C, dry for 8-10 minutes.
4. Fry the onion in a skillet over medium heat until golden brown and transparent, stirring occasionally. Estimated time is 10-15 minutes.
5. Add carrots, fry for another 10 minutes.
6. Rinse the soaked peas, put them in a saucepan, pour 1 liter of water. Cook for about 2 hours over low heat until the peas are soft.
7. Add roast, potatoes and spices to the pan. Pour in about 1 liter of water (the exact amount depends on the desired thickness of the soup). Bring to a boil, then cook for another 15-20 minutes until the potatoes are ready.
8. Salt the finished pea soup with potatoes (about 0.5 tablespoon of salt per 1 liter of dish), remove from the stove, cover and leave for 15 minutes.
9. Pour the soup into bowls, add croutons and herbs, serve hot.
TECHNOLOGICAL CARD No. 02012
Potato soup with legumes (peas)
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Net weight, g |
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or |
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split peas |
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or fresh table carrots |
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or fresh onion |
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Dried parsley roots |
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Butter |
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Drinking water |
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Cooking technology: vegetables are washed with running water for 5 minutes. Fresh peeled potatoes (semi-finished product sulphated) are placed in boiling water, brought to a boil and boiled for 5-7 minutes, the broth is drained. Prepared potatoes are cut into large cubes, peeled carrots are cut into small cubes, onions are finely chopped. Shredded carrots, onions and parsley root are stewed in a small amount of water with the addition of butter for 10-15 minutes.
Peas are sorted, washed, put in cold water (2-3 liters per 1 kg of legumes): for 3-4 hours, then boiled in the same water without table salt with the lid closed until softened.
Prepared peas are placed in water, brought to a boil, potatoes, poached onions, carrots, parsley root are added and boiled until tender.
Serving temperature: 70±5°С.
Implementation period:
TECHNOLOGICAL CARD № 02014
Potato soup with legumes (beans) meat broth
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Product name |
The consumption rate of products for 1 serving with a net weight of 100 g |
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Gross weight, g |
Net weight, g |
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Potato fresh peeled semi-finished product or fresh food potatoes |
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Peeled table carrots semi-finished product or fresh table carrots |
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Onion fresh peeled semi-finished product or fresh onion |
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Butter |
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meat broth |
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Salt enriched with reduced sodium content |
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Dried parsley roots |
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Food beans (white) |
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Parsley (greens) |
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100 grams of this dish contains:
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Nutrients, g |
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Cooking technology: for cooking, use the broth obtained by cooking meat for the second course. The broth is filtered through a sieve. Peeled vegetables and parsley are washed with running water. Fresh peeled potatoes (semi-finished product sulphated) are placed in boiling water, brought to a boil and boiled for 5-7 minutes, the broth is drained. Prepared potatoes are cut into large cubes, carrots - into small cubes, onions are finely chopped. Shredded carrots, onions, parsley root are stewed in a small amount of water with the addition of butter for 10-15 minutes.
The beans are sorted, washed, put in cold water (2-3 liters per 1 kg of legumes) for 5-8 hours, then boiled in the same water without salt with the lid closed until softened.
Prepared beans are placed in the broth, brought to a boil, potatoes, poached onions, carrots, parsley root are added and boiled until tender. At the end of cooking, finely chopped parsley is added.
Serving temperature: 70±5°С.
Implementation period: no more than 2 hours from the moment of preparation.
Pea soup. Recipe with potatoes - cooking method:
Take yellow peas. It can be round or crushed for soup, anyone will do.
Wash the peas well in running cold water.
Pour water, put on fire, stir.
While the water with peas is boiling, peel the potatoes, cut them into cubes.
After the water with peas has boiled, we cook it for about 20 minutes. The water should not boil, but it should not languish either, i.e. the fire must be quite strong. In 20 minutes, the peas will have time to soften slightly.
Now add 1 tbsp salt and diced potatoes. We make a medium fire, Cook peas and potatoes. During the cooking process, the peas should boil in mashed potatoes, as a rule, potatoes remain in pieces, but there are varieties of potatoes that also boil in mashed potatoes. Therefore, follow what you like best and then add potatoes, closer to the moment when the peas are completely boiled, or a little earlier. It depends on individual preferences. I like that the potatoes are soft but remain cubes, and the peas are almost mashed.
While the peas and potatoes are cooking, let's start roasting. Pour a little sunflower into the pan, add masala (mixture) of spices to the oil: coriander, corn, asafoetida mixed in equal proportions (no more than 1 tablespoon). Spices should bloom in oil - give it a taste and smell.
Fry in this oil, stirring the carrots cut into cubes or strips.
When the potatoes and peas are ready, at the very end add the fried carrots with spices, freshly ground black pepper. Boil for 5 minutes.
Serve with fresh chopped herbs, white bread toasts.
Pea soup. The recipe with potatoes is ready - bon appetit!
Step-by-step recipes for low-calorie pea soup with potatoes
2017-09-26 Sergeeva ValentinaGrade
prescription
Time
(min)
servings
(people)
In 100 grams ready meal
2 gr.
1 gr.
carbohydrates
8 gr.42 kcal.
Option 1: Pea soup with potatoes - a classic recipe
Pea soups have long been used in Russia to maintain the body during long fasts. Legumes are rich in protein and vitamins. This is a high-calorie product that can replace meat and semi-finished products made on its basis in the menu for some time.
Ingredients:
- 1.5 cups crushed peas (halves);
- 3 liters of filtered water;
- 2 heads of onions;
- 2-3 carrots;
- 10 medium potato tubers;
- 1.5 tablespoons of olive oil;
- a bunch of fresh herbs (parsley, dill);
- 3-4 bay leaves;
- 1 clove of garlic;
- 5-8 large peas of allspice black pepper;
- salt to taste.
V classic version pea soup with potatoes, vegetables are not fried, but boiled in a saucepan along with pea groats and potatoes until tender. The amount of water is determined by the aesthetic and taste preferences of the person who prepares the soup.
Soak the peas overnight in cold water. Before you start cooking the soup, rinse the cereal under running water.
Pour the peas into the soup pot, pour it cold water and start cooking over medium heat. Stir occasionally. When boiling, remove the resulting foam, then cook over low heat.
Peel all vegetables and cut: potatoes into medium-sized slices, onions and carrots into cubes. Wash and finely chop a bunch of herbs.
After 20-30 minutes, the bean halves will boil until half cooked. Pour peppercorns and bay leaves into the pan. Send potatoes and carrots to boiling water.
After 8-10 minutes, add onions to the soup base and pour in a spoonful of olive oil.
After 5-7 minutes, rub a clove of garlic into the soup, sprinkle with herbs. Salt to taste. Let it boil for 1-2 minutes.
Remove the soup pot from the stove, cover with a lid, let it brew for about 10 minutes. Bon Appetit.
The soup turns out delicious, thanks to the potatoes, thick. In order to avoid subsequent catching of peppercorns and laurel leaves from the tureen, send them to the soup in a gauze bag, which is easy to remove without any extra effort and time.
Option 2: Pea soup with potatoes and mushrooms
In terms of composition and basic characteristics, mushrooms are not inferior to meat. They have a minimum amount of fat, but a lot of protein and amino acids, nutritious mushroom broth, quite, can be equated to meat broth.
Ingredients:
- 1 cup dried peas;
- 0.2-0.3 kg of fresh champignons;
- 3 stalks of leeks;
- 5-6 potatoes;
- 1 carrot;
- a bunch of fresh parsley;
- 4-6 celery stalks;
- 2 tablespoons of olive oil;
- sea salt to taste.
It is difficult to overestimate the benefits of dried noble mushrooms for the human body, and shock freezing is able to preserve all the properties of fresh mushrooms in the product. Therefore, you can always replace fresh champignons in this recipe with mushroom raw materials that you have available.
Step by step cooking method:
Soak the peas for 8-10 hours (overnight) in cold water. Rinse before cooking, pour into a heavy-bottomed saucepan and boil for about an hour until tender, removing foam with a spoon.
Rinse fresh mushrooms, cut into thin slices;
Remove the peel from the carrots and potatoes and cut the tubers into cubes, and the carrots into thin strips. Wash and cut the leek stalks and green celery stalks into small rings.
Heat up in a frying pan olive oil and start sautéing with carrots, adding to it plates of mushrooms, celery and onions. At the same time, add the potato cubes to the soup. Simmer mushroom fry over low heat for about 7-10 minutes.
Transfer the roast to the soup with the peas and potatoes. Salt to taste. Boil until potatoes are ready.
Wash and chop a bunch of fresh parsley. Add greens to simmering pea soup with potatoes, mushrooms and vegetables. Wait one minute, remove from heat, close the lid and let stand for 15-20 minutes.
Pea soup with mushrooms should be offered with caution to young children, since both of these ingredients do not always benefit the children's body. Mushrooms are digested for a long time, and pea groats can cause flatulence.
Option 3: Pea soup with mashed potatoes and croutons
Fresh green pea one of the most sought-after, beloved and useful representatives of the legume family on our table. Unlike the dried version, cooking such peas is very simple. He, in principle, does not need heat treatment, but if there is such a need, then 5-7 minutes are enough.
Ingredients:
- 2 cups green peas (fresh or frozen)
- 3-4 potatoes;
- 30-40 milliliters of heavy cream;
- salt to taste;
- a teaspoon of melted butter;
- 1/4 sliced loaf;
- clove of garlic;
- a couple of sprigs of purple basil.
Step by step cooking method:
Peel and finely chop the potatoes, cover with filtered water and boil until tender.
When the potatoes begin to boil, add green peas and boil together for 10-15 minutes.
Puree the contents of the pan until smooth, add the cream, mix and put on fire to simmer for 5 minutes under control. Make sure the soup doesn't burn. Salt.
With a sliced loaf, remove the skin with a knife, cut the crumb into a medium cube.
Put a spoonful of melted butter in a frying pan, rub a clove of garlic and heat well. Pour in white bread cubes and fry until golden brown.
Serve puree soup in deep painted bowls, sprinkled with toasted garlic croutons. final touch in the plate will be a leaf of fragrant purple basil.
Option 4: Spicy Pea Soup with Potatoes and Tomatoes
In order to give pea soup with potatoes a unique spicy aroma and rich bright color, various flavoring and aromatic additives are used in the food industry: dyes, flavors, flavor enhancers. Use only natural spices in your kitchen, which cannot be completely replaced by any synthetic powder.
Ingredients:
- 1 cup dried peas (halves);
- 3-5 medium potatoes;
- 2 heads of onions;
- 3 medium carrots;
- 1 large bell pepper;
- 5 grams of mustard seeds;
- 3-4 clove sticks;
- 3-4 large peas of allspice;
- 1 tablespoon of olive oil;
- 1 teaspoon curry powder;
- 2 ripe tomatoes;
- 2-3 dried laurel leaves;
- garlic clove.
Step by step cooking method:
Rinse and soak split peas (halves) for 3-5 hours. Rinse the swollen grains, load into a saucepan, fill with cold spring water. Cook for 40-90 minutes, almost until done.
Peel the potato tubers, cut into small slices and send to the pea broth.
In a cast-iron thick-walled or non-stick frying pan, shaking occasionally, dry the mustard seeds, clove sticks and allspice until lightly crackling. Add some olive oil.
Peel and grate the carrots on a coarse grater, or cut with a vegetable peeler and send to vegetable soup. Free the bulbs from the husks, chop them and send them to the pan with spices.
Sprinkle the sautéed onions with the curry seasoning. Remove the skin from the tomatoes, dousing them with boiling water, and rub on a grater in a pan with onions. Stew for a couple of minutes, add a ladle of broth from the soup and leave to simmer over low heat for 5 minutes.
Send the spicy vegetable sauce to the pea soup, mix. Put a couple of bay leaves and a grated clove of garlic. Boil, cover and do not touch for 10-15 minutes.
Pea soup with tender potatoes diet dish which is so hard to resist. But if it so happened that you cannot imagine your life without meat, then cook it in meat broth. The main difficulty is that dried pea grains need a long pre-soak, otherwise they will take a very long time to cook. The thickness of the soup is controlled by the amount of water added.
Cooking recipe.
Description of the technology of preparation.
For cooking, take following products: potatoes, peas, onions, carrots, butter and for croutons - a loaf.
Thanks to the achievements modern technologies, there are many techniques that can speed up the cooking process. A multi-cooker-pressure cooker is very well suited for cooking soup. Soup is ready in minutes. Well, if there is no such technique, you can cook in a regular pan on a gas stove, only the cooking time will be longer.
We start with peas. I think many of us have cooked pea soup. Before you start cooking, sort the peas and rinse thoroughly. Rinse until the water is completely clear.
Since we cook at home, to speed up the cooking of peas, it is better to pre-fill it with cold water, preferably for 5-6 hours. During this time, it will swell well and boil faster. Choose the cooking method of your choice. I love cooking in a pressure cooker.
Place the peas in a bowl or saucepan. pouring hot water and send it to the fire. Bring to a boil. In my case, I run the "soup" mode for 12 minutes.
While the peas come, prepare the potatoes. Clean and cut into small cubes. As soon as the peas boil, add the potato cubes.
Now let's prepare the rest of the vegetables. Peel the onion and chop finely. Peel the carrots, wash and cut into small squares. We send butter, carrots and onions to the pan. Saute until soft, over low heat.
