Each housewife has her own proven recipe for such a culinary miracle. An absolute classic of the genre is, of course, pea soup with smoked brisket. But maybe take beans or lentils instead of peas? Or after the New Year holidays, a couple of cans miraculously survived in the refrigerator canned corn?
Classic pea soup with brisket
Both yellow and green peas are suitable for this recipe - in the second case, the taste will turn out to be more sweet and tender. Water at the stage of its addition to the finished peas can be replaced with broth - it will be tastier. Ingredients are given based on a five-liter pan.
- 1.5 cups of peas;
- 2 medium potatoes;
- 2 medium carrots;
- 2 medium onions;
- 400 gr. smoked brisket;
- salt, pepper, bay leaf, herbs - to taste.
Rinse the cereal and soak in cold water for half a day or more - optimally at night. Drain the water, pour in a new one - twice the volume of swollen peas. Bring to a boil, if necessary, remove the foam and cook the peas over low heat until tender.
Meanwhile, smoked meat and peeled onions and carrots should be cut into cubes and browned well in a pan with salt and spices. When the vegetables are almost ready, remove the roast from the heat.
The readiness of peas is determined by testing - it should become soft and begin to boil. When the cereal reaches the specified condition, you need to add hot water or broth up to 2/3 volume. Add frying to the boiling base, straighten the dish for salt, add spices if necessary. When the carrots become soft, send the diced potatoes and bay leaf to the pan, then cook the soup over low heat until the potatoes are ready.
Bean soup with smoked meats
This brisket soup is prepared in the same way as pea soup - with the difference that instead of peas you need to take the same amount of beans. Dark beans will fit much better in this recipe than white beans - ready broth there will be a beautiful rich color.
Lentil soup with smoked brisket
Red lentils are best suited for cooking first courses - they are most quickly and readily boiled, which eliminates the need for pre-soaking. If only ordinary (green) is available, it is advisable to keep it in cold water for several hours - this will significantly speed up the process of cooking cereals until cooked. In the future, you need to follow the instructions of the above recipe for pea soup with smoked meats.
Corn soup-puree with smoked brisket
- 2 cans of canned corn or 500 g of frozen grains;
- 1 liter of chicken or meat broth;
- 500 ml cream or milk;
- 200 g smoked brisket;
- 2 medium onions;
- 1 large carrot;
- 1 bell pepper;
- salt, pepper, herbs to taste.
Peel and grate the carrots on a coarse grater, remove the stalk and seeds from the pepper and chop the pulp with a knife. Fry the vegetables in a small amount of oil until cooked - they should become soft.
Defrost frozen corn, drain juice from canned corn. Bring it together with pepper and carrots in a blender to a homogeneous structure. If you want the consistency of the soup base to be completely silky-creamy, the resulting substance will have to be rubbed through a sieve to get rid of the shells of the corn kernels. Then you need to introduce the warmed broth and milk and beat everything together well again, then straighten it with salt and add spices. Separately, prepare the frying - diced onions and smoked meat, brown them in a pan until the onions turn golden.
Add the brisket with onions to each bowl of hot soup right before serving. Additionally, you can decorate corn soup sliced green onion and cook crispy homemade crackers for it. By the way, in order for the dish prepared according to this recipe to have a particularly appetizing color, it is recommended to add half a teaspoon of turmeric powder to the blender when whipping.
Pea soup with smoked meats is very often cooked in our family, as it is hearty and tasty dish It is easy to prepare, has a pleasant appearance and aroma and perfectly satisfies hunger. You can make soup from young peas, which is available in season or frozen, or you can use dried peas. This will take a little more time.
Pea soup with smoked chicken it turns out boiled and very tasty, you can use it as a finished leg, breast, and pea soup with smoked wings will also turn out appetizing.
An ideal serving for this soup would be garlic or regular croutons, homemade croutons made from wheat or rye bread would also be good.
Taste Info Hot soups / Pea soup
Ingredients per pot 3.5 liters.
- potatoes - 400 g;
- onion - 100 g;
- carrots - 150 g;
- smoked chicken breast- 300 g;
- refined sunflower oil - 60 ml;
- dried peas - 200 g;
- bay leaf - 2 pcs.;
- parsley - 1 bunch;
- salt, pepper - to taste.
How to cook Pea Soup with Smoked Chicken
Pea soup can be made with broth, or just use water. Since we will have a rich taste due to smoked chicken fillet, we will not use the broth. You can use any greens in the soup - parsley, green onion, dill, cilantro.
If you are using dry peas, like I did, then you must first soak them in cold water for several hours. It is better to fill it with water and leave it overnight. During this time, the peas will swell and it will take less time to cook. Drain the water in which the vegetables were soaked, fill with fresh water and put the pan on the stove. After boiling, remove the foam and cook the peas for about an hour over low heat.
Consider old peas that have been stored for a long time can cook much longer. Well cooked peas should fall apart. If it is cooked for a very long time, it will boil to a state of homogeneous mashed potatoes. In combination with smoked chicken, such boiled pea soup will be very tasty.
While the peas are cooking, prepare the dressing for the pea soup with smoked meats. Cut the onion into small cubes, heat refined sunflower oil (without a strong odor) or margarine in a frying pan. Place the onion in the pan and sauté until translucent, 5-7 minutes over medium heat. Make sure it doesn't burn.
After that, add peeled carrots grated on a coarse grater or cut into thin sticks to the onion.
Saute the vegetables for about 5-7 minutes until the carrots are soft. Then set the pan aside, we will need it only at the end of cooking.
In the meantime, after an hour of cooking, the peas became soft and crumbly - try it and see for yourself. If so, it's time for the rest of the ingredients.
Send the potatoes cut into small cubes into the pan. Try to keep the cubes about the same size. Turn the heat to medium and cook the peas along with the potatoes for 7-10 minutes after boiling. Cooking time depends on the type of potato.
3 minutes before the potatoes are ready, add finely chopped smoked chicken fillet in pea soup, after freeing it from seeds and skin.
Bring the soup to a boil and simmer for 2-3 minutes to combine the ingredients. Add salt, pepper, bay leaf and spices to taste.
Remove the pot of pea soup from the oven and let the first course brew for 10 minutes. After that, remove the bay leaf from the soup, as it will be bitter, and add finely chopped parsley.
Pea soup ... We have mutual sympathy with him: I love him, but I can do it! I'm joking, of course, but, as you know, there is some truth in every joke. I cook this pea soup with smoked brisket for a maximum of 25-30 minutes, provided that dry store-bought peas from a pack are soaked overnight in boiling water.
It is not necessary to boil the peas for 1.5-2 hours until soft, soaking and the usual one do this instead of me. baking soda. Yes, yes, it is soda that helps to cook a dried variety of legumes in 20 minutes.
But first things first! Let's prepare all the ingredients we need.
Pour boiling water over dried peas in the evening and leave for 8-12 hours to swell. At the same time, we will choose high or deep dishes, as the legumes will increase in size, absorbing water.
In the morning, rinse the peas in water, drain the old one, and pour it into a pan with a non-stick bottom or into a cauldron. Pour 0.5 tsp. soda. Do not add more soda - peas can absorb its bitter taste during cooking. Pour boiling water into the pan so that it slightly covers the peas, and place on the stove. Bring to a boil.
At this time, the contents must be monitored - foam will form. Reduce the heat and remove it with a spoon or slotted spoon. Boil the peas for 10 minutes.
After we throw it on a sieve and merge the water with soda.
We peel the vegetables. Wash them in water and cut into cubes. Large - potatoes, small - onions and carrots. In the smoked brisket, we separate the fat from the meat with a knife and also cut the fat into cubes. Pour vegetable oil into the pan and pour both vegetable slices and sliced \u200b\u200bsmoked lard into it. Place on the stove and cook for 4-5 minutes. If you don't have non-stick cookware, use a frying pan or a cauldron.
After the specified time, pour boiling water into the pan, add salt, pepper, dried thyme. Boil vegetables for 10 minutes.
Add boiled peas and let the first dish boil for another 8-10 minutes until fully cooked. A few minutes before cooking, add dried herbs: dill, parsley.
Pour fragrant and rich pea soup with smoked brisket into deep plates and decorate with the remaining smoked meat, as well as chopped fresh herbs. Crackers can be served with the soup.
Happy you!
Few soups compare with smoked peas, except perhaps cooked with dried mushrooms. From the mere thought of this dish, this incredible aroma and rich taste immediately emerge in the imagination.
Benefit and harm
I would like to note that pea soup is very healthy dish which has a beneficial effect on the body. Eating it helps lower blood cholesterol levels due to the large amount of magnesium and potassium. The pluses include the regulation of the level of acidity of the stomach and the normalization of the gastrointestinal tract.
Since ancient times, it was customary to use pea soup in Russia to saturate the forces, because it is quite high-calorie and satisfying.
However, for people who want to keep their figure, it is quite possible to make lean pea soup for themselves not on meat broth, but on the water. On average, the number of kilocalories in such a dish varies around 65 per 100 grams, and if cooked from fresh green peas, then even lower.
The only disadvantage of the soup from this product can be considered the occurrence of flatulence after eating. We have selected for you the most delicious recipes, which everyone should try, and accompanied by their photos and videos.
Pea soup with smoked brisket
The quickest and most incredibly easy way to feed the whole family without undue effort, the relevance of which lies in the use of smoked brisket, does not involve long cooking of the dish, if it is a rule to pre-soak the grains.
Ingredients
Servings: - +
- Potatoes large3 pcs.
- Peas (split) 200 g
- Smoked brisket300 g
- Carrot 1 PC.
- Onion 1 PC.
- Sunflower oil50 ml
- Salt to taste
- Pepper (ground black) taste
- Dill 1 bunch
- Water 2 l
per serving
Calories: 242 kcal
Proteins: 6.5 g
Fats: 16.7 g
Carbohydrates: 16.5 g
35 min. Video recipe Print
Carefully sort out everything superfluous and rinse the peas well, then place it in a saucepan with water and put it on the stove. As soon as it boils, note the time and cook for about 35-45 minutes. Do not forget to remove the foam so that the broth remains as clear as possible.
In parallel, peel the potatoes, rinse from the ground and cut into fairly large cubes. Add the vegetable to the pot with the chickpeas when the chickpeas are tender enough.
Prepare carrot-onion frying, after chopping vegetables in the usual way for you.
Remove the skin from the brisket, if there is one, cut the meat into strips and add to the fry.
If the pork has acquired a golden blush, send it to the soup. Salt, add a little pepper and fresh chopped herbs. Cook until potatoes are completely soft.
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Homemade croutons are perfect for pea soup. wheat bread. You can make them by toasting a white slice in a pan and seasoning with your favorite herbs and garlic.
Advice: do not salt the soup immediately after laying the ingredients. Given that the brisket is initially seasoned with everything you need, you run the risk of oversalting the dish. Therefore, after laying the frying pan in the pan, let the stew boil a little.
Recipe for pea soup with smoked ham
The aroma of smoked ham will undoubtedly lure your household into the kitchen. In combination with legumes, an already appetizing product will sparkle with new colors.
Servings: 11
Cooking time: 45 minutes
The energy value
- calorie content - 226 kcal;
- proteins - 5.1 g;
- fats - 17.1 g;
- carbohydrates - 13 g.
Ingredients
- split peas - 120 g;
- smoked ham - 300 g;
- onion - 1 pc.;
- medium potatoes - 3 pcs.;
- carrots - 1 pc.;
- garlic cloves - 2 pcs.;
- sunflower oil - 35 ml;
- water - 2 l.
Step by step cooking
- First you need to prepare the peas. In order not to be hard and it became easier to boil it, the product must be soaked for several hours. Therefore, fill the peas with a decent amount of water (it tends to absorb liquid well and swell) and set aside. After 3 hours, you can put the peas on the stove and cook until it becomes soft enough.
- Cut the peeled potatoes into large cubes, and the ham into smaller pieces. Chop the carrots and onions too. Transfer the potatoes and meat to the peas and simmer for about a quarter of an hour.
- Now you can fry in a frying pan with vegetable oil heated to the limit, and put it in the soup when the onions and carrots become soft. Salt.
Advice: in order for the soup to “gain” more taste, it needs to be infused. Therefore, before serving, let the dish stand for a while under the lid.
Recipe with smoked shank
A very rich and thick soup that will appeal to every member of the family.
Servings: 16
Cooking time: 1 hour 10 minutes
The energy value
- caloric content - 245.3 kcal;
- proteins - 5.3 g;
- fats - 19.9 g;
- carbohydrates - 11.2 g.
Ingredients
- smoked knuckle - 700 g;
- peas - 180 g;
- potatoes - 3-4 pcs.;
- onion - 1 pc.;
- carrots (large) - 1 pc.;
- fresh greens - 1 small bunch;
- allspice - 3 peas;
- black pepper, ground - to taste;
- lavrushka leaf - 2 pcs.;
- sunflower oil - 40 ml;
- salt - to taste;
- water - 3 l.
Step by step cooking
- Try to prepare ahead of time by soaking the peas as early as possible, about 10 hours in advance. This process will take only a few minutes, however, its implementation will provide you with a good result. After the peas have swollen enough, pour them into a bowl for further cooking, place the whole shank with it and cook everything over medium heat until both components are fully cooked. During boiling, a gray foam will actively form on the surface, which do not forget to periodically remove.
- While the ingredients are passing heat treatment, prepare vegetables. Cut the potatoes into cubes, chop the onion into quarter rings, carrots into strips.
- Take the pork out of the broth and discard the potatoes.
- Prepare the frying as usual, that is, in the standard way from carrots with onions.
- 5 minutes before the end of cooking, return the pieces of shank, a little greenfinch and salt to taste to the pan.
Advice: if you have a burning desire to taste pea soup, but there is no way to buy expensive meat, it is quite acceptable to use different varieties smoked sausage, as well as drumsticks, legs and chicken wings.
Pea soup with smoked lard
This recipe will resonate with lovers of fatty foods. We are sure that it is men who will appreciate it, because in its composition it carries not only ribs that can be savored from the bone, but also smoked bacon cracklings, which give the soup the aroma of a fire.
Servings: 17
Cooking time: 1 hour
The energy value
- calorie content - 288.4 g;
- proteins - 5.5 g;
- fats - 24.5 g;
- carbohydrates - 11.5 g.
Ingredients
- pork ribs - 600 g;
- potatoes - 4 pcs.;
- smoked bacon - 100 g;
- carrots - 1 pc.;
- peas - 200 g;
- onion - 1 pc.;
- water - 3 l;
- salt - to taste;
- spices - to taste.
Step by step cooking
- cook vegetable broth, the basis of which will be peas (it is necessary to soak in advance for about 3 hours). Boil the peas for 15 minutes, and then add portioned pieces of chopped ribs. Simmer until both components are fully prepared.
- After a quarter of an hour, add potatoes. Clean it first and cut into pieces of any kind.
- Throw cubes of fat into a well-heated frying pan and melt it to the state of cracklings. Transfer to soup and cook over medium heat until the ingredients are fully cooked.
Advice: it is best to use in this recipe homemade lard, because it differs from the store in greater softness.
Pea soup with smoked meat
This hearty soup with a delicate structure achieved by very long cooking of peas.
Servings: 14
Cooking time: 1 hour
The energy value
- calorie content - 187.4 kcal;
- proteins - 6.6 g;
- fats - 9.8 g;
- carbohydrates - 18.2 g.
Ingredients
- smoked beef - 200 g;
- peas - 300 g;
- potatoes - 3-4 pcs.;
- large carrots - 1 pc.;
- onion - 1 pc.;
- garlic cloves - 3 pcs.;
- sunflower oil - 30 ml;
- water - 2.5 l;
- spices - to taste.
Step by step cooking
- Boil pre-soaked peas for a couple of hours. It is very important that it turns into a puree during cooking. Add potato cubes.
- In a frying pan in a small amount of refined oil, sauté medium-sized onions and carrots passed through a grater with medium holes.
- In the same oil in which the vegetable frying was prepared, fry the meat strips to a golden blush.
- Boil the soup until all the ingredients are ready, remembering to add spices and salt. At the end, add the garlic pressed through the press.
Dry pea soup recipe with smoked cartilage
More democratic than the previous ones, at the price of a stew with the aroma of smoked meats, it is made on the basis of cartilage.
Servings: 12
Cooking time: 1 hour
The energy value
- caloric content - 238.3 kcal;
- proteins - 6.1 g;
- fats - 16.8 g;
- carbohydrates - 15.6 g.
Ingredients
- potatoes - 3-4 pcs.;
- small carrots - 2-3 pcs.;
- onion - 1 pc.;
- peas - 180 g;
- smoked cartilage - 300 g;
- salt - to taste;
- spices - to taste;
- sunflower oil - 35 ml;
- water - 2 l;
- greens - to taste.
Step by step cooking
- Put soaked peas together with pork cartilage in a saucepan, pour enough liquid and boil until fully cooked. Then take out the cartilage (they should become as soft as possible), chop into small pieces and send back to the broth.
- Wash the potato tubers, peel, rinse again. Chop into medium pieces and throw into the pan.
- In a hot frying pan, heat the oil, add carrots in circles and finely chopped onions, sauté until golden brown.
- Salt, add greenfinch with spices.
Recipe for soup with smoked meats and lentils
A great alternative to peas is lentil soup. The dish is in no way inferior in satiety classic version, but, taste qualities change a little.
Servings: 17
Cooking time: 1 hour 10 minutes
The energy value
- calorie content - 259.5 kcal;
- proteins - 7 g;
- fats - 19.4 g;
- carbohydrates - 14.2 g.
Ingredients
- lentils (red) - 300 g;
- carrots - 1 pc.;
- onion - 1 pc.;
- potatoes - 3 pcs.;
- smoked meats (any) - 500 g;
- garlic cloves - 2 pcs.;
- water - 3 l;
- sunflower oil - 30 ml.
Step by step cooking
- Pour a spoon and a half into a saucepan with thick walls. vegetable oil and add small onion cubes with carrots. Lightly fry, then fill the dishes with water.
- When the liquid boils in the pan, add the potatoes, which are pre-cut into cubes.
- After 15-25 minutes, lower the well-washed lentils with portioned pieces of meat. Salt, pepper.
- When the soup is cooked, let it brew a little.
This is interesting: if experiments are not alien to you, then for more original taste you can add to a standard fry, for example, parsley root or celery. You can also cook a vegetarian version with the addition of cauliflower, beans or broccoli. The only invariable condition for a successful soup is properly cooked, in compliance with all technologies, peas.
Cooking any of the proposed dishes is a pleasure, however, as it is. Therefore, do not forget to include this soup in the list to replenish your daily menu. Bon Appetit!
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