What dish can be prepared from boiled peas. Pea dishes: recipes. Dishes from dry peas. Pea puree with smoked brisket

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

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

1. Since ancient times, dried pea dishes cooked in the form of porridges in water, broth or with the addition of other ingredients have been popular. As a filler, roasted vegetables, smoked meats, meat, and bacon are often used.
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 cook 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. Surprisingly tasty food is obtained with meat. You can take a ready-made stew and simply add the product to the mashed potatoes when ready, or use the following tips and provide meat accompaniment from fresh meat.

Ingredients:

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

Cooking

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 golden brown.
3. Add onions and carrots, brown for another 10 minutes.
4. The swollen cereals are washed, laid out in a bowl with meat and vegetables, poured with water until covered by 1.5-2 cm.
5. Pea porridge with meat will be cooked under a lid 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 cook pea soup with meat?

The recipe for pea soup with meat after the first tasting of the dish will become one of the highest priorities on the home menu. The amazing taste and nutritional value of hot will satisfy the taste preferences of the whole 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.

Cooking

1. Peas are soaked, left for several hours or overnight.
2. 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 boiliness.
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 of peas with fresh herbs.

Pea cutlets

Pea dishes are especially relevant during Lent and are absolutely not superfluous on the vegetarian menu. Pea cutlets will qualitatively satisfy the feeling of hunger, fill you with energy and delight you with great taste. It is important not to miss the moment when the peas begin 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.

Cooking

1. Peas are soaked in water for several hours or overnight.
2. The cereal is washed, poured with a new portion of water to cover 2 cm and put the dish on the fire.
3. Peas are boiled with quiet languor for about 1.5-2 hours or until the start of the boiling process.
4. Drain excess water, grind the mass with a pusher or punch with a blender.
5. To the resulting base add onion fried in oil, salt, pepper, mix.
6. Pea cutlets are made with wet hands and fried in hot oil on both sides.

Pea puree - recipe

Whether you're looking for a side dish of peas or just a hearty dish to serve on your own with a slice of fresh bread, it's time to use the following recipe and prepare the most tender mashed potatoes. 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.

Cooking

1. The groats are soaked overnight, washed thoroughly under running water.
2. Pour peas with water until 2 cm covered, cook for 1.5-2 hours, adding water as needed.
3. The liquid is drained, oil and salt are added to the boiled cereal, the mass is pierced with a blender.
4. Serve mashed peas warm as a side dish or an independent dish, sprinkled with herbs.

Pea casserole

Amazingly delicious pea casserole. In this case, mushrooms with carrots and onions are used as a filler, but other products can be added to taste. Fried bacon, ham, chopped hunting sausages will perfectly complement the dish, and fresh greens 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.

Cooking

1. Peas are soaked and boiled, mashed with a blender to a state of puree, adding milk and half the 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. The mass is transferred to an oiled form and baked for 40 minutes at 180 degrees.

Pea falafel

Recipes from peas can be the most unexpected, such as, for example, the option of preparing a dish under the amusing name "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. a spoon;
• turmeric and baking powder - 1 teaspoon each;
• flour - 3 tbsp. spoons;
• deep-frying oil - 2 cups;
• parsley - 2-3 branches;
• salt.

Cooking

1. Soak the peas, grind with a blender to a state of gentle puree.
2. Finely chopped chili, onion, garlic, herbs are added.
3. Mix ginger, turmeric, baking powder with flour.
4. Balls are rolled from the resulting mass, fried in hot deep fat until blush.

Pea salad

Pea salad can be made with the addition of fresh, boiled vegetables and herbs, or you can use the idea of ​​\u200b\u200bthis recipe and cook a dish with smoked meats or sausage. 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 cup;
• 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.

Cooking

1. Peas are soaked, boiled until soft.
2. Fry the onion in vegetable oil until transparent, add to the peas.
3. Lay 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 reverence by lovers of pâtés 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. Pasta is made from any dry peas, although the original recipe calls for chickpeas.

Ingredients:

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

Cooking

1. Peas are soaked, after which they are boiled until soft, poured onto a sieve, and the broth is stored.
2. Dry in a dry frying pan and brown the sesame a little, then grind it with a blender or in a mortar along with garlic, oil, cumin.
3. Grind peas in a blender, adding 100-150 ml of broth.
4. Add the 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 ruddy bacon. With the right approach to the process of creating an appetizer, 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 spices - to taste;
• pepper, salt, oil.

Cooking

1. Peas are dried in a pan and ground in a coffee grinder until flour is obtained.
2. Dilute the flour with a small portion of cold water to the 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 to an oiled form and allowed to harden.
5. Fry onion with mushrooms in butter, season to taste.
6. To serve, cut off a slice of jelly, put it on a plate, flavor it with roast and greens on top.

Pea porridge in a pot in the oven

Pea porridge in the oven is especially rich in taste and fragrant. 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 cup;
• water - 2 glasses;
• onion - 1 pc.;
• laurel - 1 pc.;
• vegetable oil - 3 tbsp. spoons;
• salt - 1 teaspoon;
• pepper.

Cooking

1. Peas are soaked in water and left overnight.
2. Transfer the soaked cereals washed under running water into a pot.
3. Add sautéed onion, pepper, laurel.
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

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

Ingredients:

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

Cooking

1. Washed and, if possible, soaked peas are placed in the bowl.
2. Pour in water and turn on the device for “Extinguishing” or “Groats”, setting the timer for 2 hours.
3. After the signal, vegetable or butter is added, the contents of the multi-pan are salted, peppered, and mixed.

Peas are an excellent source of vegetable protein, and dishes from it are delicious. However, many housewives cook peas very rarely. And all because there are a lot of troubles with peas: it is cooked for a long time, then it burns, then it remains tough, then it turns sour into porridge. A few useful tips will make it easier for you to communicate with peas.

If you are going to cook peas

Soak it overnight. Peas should lie down in clean cold water for at least six hours. But you don’t need to soak for a very long time, otherwise your peas, which is good, will begin to ferment. If it seems to you that the peas, despite the long soaking, are not swollen enough, drain the old one and pour in fresh cold water - let it lie down for a while. And do not forget to sort out the peas before soaking, just in case.

After the soak time is up, drain the water, rinse the peas, and refill with cold water. For 300 g of peas, you need to take two to three liters of water.

Put the peas on a slow fire and let it cook there. Ideally, the peas in the saucepan should slowly rise and fall during the cooking process. The pot does not need to be covered with a lid. Be sure to descale. Since the water will boil away, add a new portion of cold water every half hour. Thus, the peas are boiled for a maximum of 1.5 - 2 hours, but usually faster.

Oil, spices and salt are added to boiled ready-made peas. Do not boil peas in salt water - this makes it "dubbed".

If you want to cook peas faster - take crushed or chopped peas.

Do not add baking soda to the water in which you boil the peas. In such water, peas, perhaps, will boil a little faster, but problems with its digestion inside, in the stomach, will invariably overtake you. The fact is that peas contain substances that slow down the digestive processes. And in order to remove these substances from peas, you need long soaking and long cooking.

Peas and modern kitchen gadgets

In fact, the hassle of boiling peas can be avoided by cooking them in a pressure cooker. To do this, the peas are soaked for two hours (just remember to sort out the peas so that the pebbles do not accidentally come across). Washed peas are placed in a pressure cooker, the lid is closed, and the pan is put on fire. Approximately 20 minutes after the water has boiled, the pressure cooker can be removed from the heat, but not opened, but allowed to stand for about 10 more minutes.

It is also convenient to cook peas in a slow cooker: sort through, soak for 2-3 hours, rinse, fill with water, select the “quenching” mode, press “start” and forget about the peas for an hour and a half. This is if you need pea puree. If you are making pea soup with smoked meats, soak the peas for an hour in hot water. Cut all the ingredients - potatoes, carrots, onions and ribs - and put them together with washed peas in a multicooker bowl, salt and add water. An hour in the "soup" mode will be enough. For this recipe, 300 g of smoked meats, 80 g of dried peas, carrots, potatoes and onions are taken per liter of water.

For a long time, pea dishes were preferred for their unusual taste and useful properties. Almost every one of us remembers the taste of soups, mashed potatoes, pies and cereals from this wonderful vegetable. Such dishes were prepared in the school cafeteria, kindergarten and at home. Even at that time, our grandmothers and mothers understood how many varied foods can be prepared from this outstanding product.

Currently, due to the large assortment of delicacies, peas have faded into the background and are no longer so popular. True, classic pea soup is sometimes prepared from it according to simple recipes. Many do not even suspect that from such a wonderful vegetable you can easily cook jelly or make cutlets. Let's learn what can be cooked from peas. But first you need to learn how to choose and weld it correctly. The article talks about all this.

What can be cooked from peas

Dry beans are one of the most affordable foods. They are available in almost every grocery store. In addition, frozen green peas are on sale, which is also actively used in cooking. Not everyone knows what delicious, varied and simple pea dishes can be made. Only in Russian cuisine, the list of products from this bean includes more than 10 main items.

The main dishes of peas include: soup, mashed potatoes, pancakes, meatballs, porridge, pies, kissel, croquettes, cheese, cakes. This is far from a complete list. It is worth noting that any pea dish will be not only tasty, but also healthy, will help improve the condition of the body and cleanse it of harmful substances, and will become indispensable in fasting. Peas are considered a dietary dish, because there are only about 40 kcal per 100 grams of this product. The vegetable contains a large amount of vitamins and minerals necessary for the body of each person.

How to soak peas for soup

This is done to make the finished dish rich and fragrant. Thanks to proper soaking, peas will retain all the beneficial properties, acquire a more refined taste and aroma. On average, this procedure takes about 7 hours, but there are some subtleties. The temperature of the room where the soaked peas will be located should not be higher than +20 degrees, but not lower than 0. If you violate this rule, then in the first case the vegetable will turn sour. It will no longer be possible to cook it. In the second case, the peas will remain tough, so they will have to be cooked much longer, which will negatively affect the taste and quality of the finished dish. If it is not possible to leave the soaked peas at a suitable temperature, then it is better to reduce or increase the time the vegetable is in the water. If the room temperature is above +20 degrees, it is recommended to soak the peas for no more than 4 hours. At low temperature, it should be in the water for more than 8 hours.

The easiest recipe for soaking peas

It does not require special skills and equipment, easy to perform. How to soak peas for soup? You need to take about 3 liters of water per 1 kg of peas. It should be noted that the beans swell and greatly increase in volume. Therefore, it is better to take more water.

Soaking procedure:

1. It is necessary to take an enameled pan, pour peas into it and fill it with water. In this case, all light debris will float to the surface.
2. Rinse the vegetable well, remove excess debris and spoiled beans.
3. Fill the peas with water so that it completely covers all the grains.
4. Clean in a cool room for 7 hours.
5. When the peas swell, drain all the water from it and rinse again.

It is worth knowing that during the soaking process, peas should not be mixed. If you constantly disturb a vegetable left in the water, it will turn sour and become unsuitable for further cooking.

It should also be remembered that salt is added to peas for soup only when it is almost ready. You can not add it either when soaking or when cooking. From this, the peas turn into a mushy mass.

and smoked meats

This dish is relevant in the cold season, when hearty and high-calorie food is especially needed. The recipe for classic pea soup with smoked ribs is very simple. The dish is easy to prepare, does not require a lot of time and is sure to please the whole family.

Ingredients:

• Potato - 500 grams.
• Onion - 1 pc.
• Smoked pork ribs - 400 grams.
• Carrot - 1 pc.
• Dry peas - 600 grams.
• Garlic - 3 cloves.
• Fresh herbs - to taste.
• Vegetable refined oil - 50 ml.
• Salt, pepper, spices - to taste.

Step by step preparation:

1. Pour dry peas into a suitable bowl, clean from debris and bad grains, rinse several times under running water.
2. Pour into a 2-3 liter saucepan, completely cover all the beans with water and put in a cool, dark place for 6-7 hours.
3. Cut into pieces, rinse with water and cook over medium heat for 60-80 minutes. The degree of readiness of meat is determined by how easily it separates from the bone.
4. When the ribs are ready, they must be removed from the pan, separated from the bone and set aside.
5. Filter the resulting broth through a sieve and put it on fire again, add soaked peas to it and cook for half an hour.
6. Peel onions, carrots and potatoes, wash well.
7. Cut the potatoes into medium cubes, chop the rest of the vegetables.
8. Heat the oil in a frying pan and fry the onion and carrot in it until golden brown.
9. When the peas are boiled, add chopped potatoes and cooked vegetables to the meat broth. Boil 25-30 minutes.
10. 5 minutes before readiness, place the meat in the soup, salt, pepper, add chopped garlic.

When serving, pea soup with smoked ribs is decorated with fresh herbs, which should be washed well in advance and finely chopped.

Pea porridge with meat

Beans for such a dish should also be prepared in advance. How to soak peas for soup or porridge, we discussed above. For such a dish, absolutely any meat can be used. Various vegetables and spices are also added. The advantage of this bean meal is not only its ease of preparation. The main advantage is that peas can be boiled to any state. This will not spoil either its appearance or taste.

Ingredients:

• Filtered water - 1.5 liters.
• Carrot - 1 pc.
• Dry peas (chopped) - 400 grams.
• Onion - 1 pc.
• Beef - 500 grams.
• Salt, pepper, refined sunflower oil, fresh herbs.

Cooking process:

1. Rinse chopped dry peas thoroughly, soak for 5-6 hours.
2. Cut beef meat at room temperature into small pieces, rinse with water, cook for 1.5-2.5 hours (cooking time depends on the quality of the meat).
3. Remove the cooked meat from the broth and set aside.
4. Strain the broth itself through a sieve, put it back on the fire, add the soaked peas there, salt, cook for 1 hour.
5. In the meantime, peel the vegetables, rinse and chop finely.
6. Pour 2 tablespoons of vegetable oil into a hot frying pan and fry carrots and onions in it until golden brown.
7. Crush the prepared pea porridge to a mushy state.
8. After that, add beef meat to the prepared vegetables, salt, pepper and fry over medium heat for 7-10 minutes.
9. Add the cooked meat to the porridge, mix thoroughly and let it brew for another 4 minutes over low heat.
10. If desired, you can decorate the dish with fresh herbs, peas in pods or vegetables.

Cooked meat does not have to be added to the beans during the cooking process. You can do this before serving.

Often, modern housewives are faced with a situation of long-term preparation of beans and lack of time for this. Therefore, they are interested in how to cook pea porridge without soaking. Solving such a problem is quite simple. To cook pea porridge without soaking, the beans should be washed well, poured into a saucepan, add salt, a little vegetable oil and cook until fully cooked for 2-3 hours.

Bean cutlets

What can be cooked from peas to surprise loved ones? Vegetarian meatballs are a great choice. They contain a large amount of protein and carbohydrates, so they will be an excellent meat substitute for fasting or vegetarianism.

Ingredients:

• Dry peas - 300 grams.
• Chicken egg - 1 pc.
• Wheat flour - 150 grams.
• Onion - 1 pc.
• Refined vegetable oil - 50 ml.
• Black pepper, salt, spices.

Cooking process:

1. First, dry peas must be prepared for cooking and soaked, put in a dark, cool place so that they swell.
2. Rinse the finished beans well under running water, place in an enamel pan and pour water 2-3 cm above the level of the peas.
3. Cook the product over high heat for about 10-20 minutes, then reduce to medium and stir constantly so that the beans do not burn.
4. The degree of readiness of peas is quite easy to determine. It will be ready when it turns into a thick homogeneous mass.
5. Put the peas in a bowl and let cool.
6. Peel the onion, wash and chop finely.
7. Fry in vegetable oil until golden brown, add to the pea mass and mix thoroughly.
8. Blind from this mass small cakes 8-10 cm in diameter.
9. Prepare two deep bowls. Crack an egg into one and sprinkle some flour into the other.
10. The resulting cakes must be rolled in these ingredients twice (egg - flour - egg - flour).
11. Heat the pan well, pour vegetable oil. Turn off the fire.
12. Spread pea cakes in a pan and fry on both sides for about 3-4 minutes (until golden brown).

You need to very carefully turn the resulting vegan pea patties so that the puree that is inside does not leak out. They are served hot.

Bean and mushroom puree

Such a dish of peas with mushrooms is prepared in almost the same way as porridge. Before use, peas should be sorted out, washed and soaked for 6-7 hours.

Ingredients:

• Dry peas - 2 cups.
• Carrot - 1 pc.
• Fresh champignons - 500 grams.
• Onion - 1 pc.
• Butter and vegetable oil - 50 grams each.
• Fresh herbs - optional.
• Salt - to taste.

Cooking process:

1. We wash the prepared peas under running water, put them in a saucepan, salt and set to cook over medium heat for 30-40 minutes.
2. To make it cook faster, you can add a little refined sunflower oil to the water.
3. In the meantime, clean and wash the mushrooms, carrots, onions.
4. Heat vegetable oil in a frying pan.
5. We rub the carrots on a medium grater, cut the onion and champignons into small cubes.
6. Fry all the vegetables over medium heat for 5-10 minutes until a golden crust appears on the mushrooms.
7. When the peas are boiled, put it in a bowl and let it cool slightly.
8. Then put the finished beans and butter in a blender, grind until smooth.
9. Mix the prepared vegetables with the resulting mass.
10. Next, mashed peas with mushrooms can be laid out in portions and, if desired, decorate with fresh herbs.

To avoid the flatulence that beans cause, you can add a little soda to it during the soaking process.

Pea canning

Before embarking on such a complex process, it is worth studying a few rules, because here, too, there are some nuances that must be taken into account without fail. How to preserve peas correctly?

It is worth considering that only young and soft pods are suitable for canning peas. Before seaming, they should be carefully checked for spoiled beans. For this method of cooking a vegetable, it is recommended to take small jars.

The classic recipe for canning peas at home

For the marinade, you can take any vinegar (9%, 6% or apple).

Ingredients for 1 liter of marinade:

• Fresh young peas - 1 kg.
• Filtered water - 2 liters.
• Vinegar - 25 ml (9%) or 35 ml (6%).
• Salt and sugar - 35 grams each.

Cooking process:

1. Bring water to a boil, add peas to it and cook over medium heat until the beans are soft (25-30 minutes).
2. Pour 1 liter of water into another saucepan, add sugar and salt, bring to a boil.
3. Remove the marinade from the heat and finish off the vinegar, mix thoroughly.
4. Pour ready-made peas into sterilized jars and pour marinade over it.
5. Sterilize for 20 minutes, roll up the lid, wrap in a warm blanket for a day.

We looked at how to preserve peas. Some housewives believe that it is easier to buy a finished product in a store. You can agree with this if you do not have your own peas. If you grow it on a personal plot in large quantities, then the above recipe will come in handy.

Bakery products

Yeast in the oven is popular with many housewives for its unusual taste and ease of preparation.

Ingredients:

• Wheat flour - 600 grams.
• Onion - 1 pc.
• Boiled water - 200 ml.
• Chicken egg - 1 pc.
• Dry peas - 250 grams.
• Salt - to taste.
• Dry yeast - 10 grams.
• Vegetable oil - 50 ml.
• Sugar - 2 tsp

Cooking process:

1. We soak the peas in advance, cook it until a mushy state for 30-40 minutes.
2. In warm water, stir the yeast, sugar and one tablespoon of flour, let it brew for 20-25 minutes to make dough.
3. Sift the rest of the flour into a wide bowl, add 1 tablespoon of vegetable oil, salt, egg.
4. Pour the finished dough into a bowl with flour, stir the mass and knead the dough.
5. When it becomes soft and elastic, cover it with a towel and put it in a warm place for 1-1.5 hours so that it rises.
6. Cool the boiled peas to room temperature and grind with a mixer until a homogeneous consistency.
7. Onions are peeled, washed, cut into small cubes, fried until golden brown in preheated vegetable oil and mixed with the resulting puree.
8. When the dough has approximately doubled in volume, it must be punched down and left under a towel for another 20 minutes.
9. We form cakes for pies. We separate small pieces from the dough, make balls out of them and roll them out with a rolling pin.
10. Spread mashed peas on the resulting cakes and form pies.
11. We put them with a seam down on a baking sheet covered with parchment, coat with a beaten egg and let it brew for 10-15 minutes.
12. During this time, we heat the oven to 180-200 degrees.
13. Bake pies with peas for 10-15 minutes until golden brown.

So that the finished pastries do not become stale, it is recommended to put them on a clean baking sheet after the oven, cover with a towel and cool.

Hearty pancakes

For this dish, you will need not dry beans, but flour from them. It can also be found in every supermarket. Thanks to this ingredient, pea flour pancakes are tender and crumbly.

Ingredients:

• Chicken egg - 1 pc.
• Vegetable oil - 50 ml.
• - 50 grams.
• Low-fat kefir - 500 ml.
• Wheat flour - 50 grams.
• Soda - a pinch.
• Salt - 0.5 tsp

Cooking process

1. Kefir is heated to room temperature.
2. Pour it into a bowl, add a chicken egg, a pinch of salt, vegetable oil (20 ml), mix all the ingredients thoroughly and beat with a whisk or mixer.
3. Continuing to beat, add wheat and pea flour in small portions until a thick consistency and leave for 20 minutes.
4. Mix soda with a teaspoon of boiling water and pour this mixture into the dough, mix thoroughly.
5. We heat the vegetable oil in a frying pan and spread the dough on it with a tablespoon.
6. Pea pancakes are fried over medium heat on each side for 2-3 minutes.

This dish should be served with sour cream. Consider what can be prepared from peas and cabbage.

Pea soup with fresh cabbage

This hearty and incredibly tasty first course is the right option for the cold season. This is another simple recipe that every housewife should know.

Ingredients:

• Dry peas - 150 grams.
• Carrot - 1 pc.
• Onion - 1 pc.
• Fresh cabbage - 200 grams.
• Potato - 250 grams.
• Salt - a pinch.
• Pepper, spices - to taste.

Step by step preparation:

1. Rinse dry peas thoroughly, pour into a saucepan, add water, salt a little, cook over medium heat for 2.5-3 hours.
2. Peel vegetables, wash.
3. Cut the potatoes into cubes, onions into thin half rings, carrots into small circles, and chop the cabbage.
4. When the peas begin to boil, add potatoes to the soup and cook for another 20 minutes.
5. Then add onions, carrots and cabbage, salt, pepper and cook until the vegetables are ready.

Ready-made soup with peas and cabbage can be garnished with fresh herbs or add a little sour cream.

Ordinary dried peas are such a familiar, but completely uninteresting product in the kitchen. Everyone is used to cooking only pea soup with him, but he is capable of more. I give you 4 original and simple recipes to fall in love with peas and give them a worthy place in your home menu.

Peas are a low-calorie product. Despite being high in protein, it is very low in carbohydrates. So, pea dishes are nutritious and dietary, while they are relatively inexpensive, rich in B and K vitamins. Peas also contain a large amount of selenium, which prevents the formation of cancer cells.

The only negative of the product is that it causes increased gas formation in the intestines. And all because the coarse fibers of peas are practically not digested in the small intestine and getting into the large intestine, intestinal bacteria get entirely. In combination with sugar, which is also present in peas and leads to fermentation, as a result of the activity of bacteria, a real combustible gas is formed.

In the East, where they love dishes from, they figured out how to deal with this effect - with the help of spices. Cumin and coriander do a good job with this inconvenient problem, which is why they are added to pea dishes during cooking. Indian asafoetida is also designed to reduce the formation of gases, it is added to boiling oil before stewing vegetables.

With all the beneficial properties, peas have contraindications. The use of dry peas should be limited to people with inflammatory diseases of the stomach and intestines, circulatory disorders, acute nephritis and gout.

1. Pea puree.

By the way, a very tasty alternative to mashed potatoes, you must try it!

Ingredients:
2 cups dry peas
vegetable oil (olive, corn, any without a specific smell)
3 tomatoes
1 carrot
1 large onion
a couple of cloves of garlic
salt
favorite spices (ground black pepper, ground fenugreek, turmeric, paprika, ginger)

Soak the peas in water overnight. Drain, rinse the peas and boil in a small amount of water until tender. Salt to taste.

While the peas are cooking, sauté in a frying pan. Send spices, crushed garlic into the heated oil and after 2 minutes - onions, carrots. As soon as the onion turns golden, add the peeled tomatoes. When the vegetables are ready, lightly salt them and put them together with the oil in a pan with peas.

There should be very little water left. Peas are ready. We take an immersion blender and beat the peas with vegetables in a puree.
Om-Nom-nom! A good protein dish is the equivalent of meat.

2. Falafel from regular peas

Ingredients:
1 cup peas (chopped is better)
4 cloves of garlic
1 bulb
spices (ginger, hot pepper, turmeric, cumin)
greens (cilantro)
loaf slice
salt
3-4 tablespoons of pea flour
deep frying oil

Soak the peas overnight. Then rinse the peas and put them in a colander, let them drain well for an hour. Add all the ingredients (except flour and butter) to the peas and grind in a blender. If the dough came out too steep - add a little water, if watery - add pea flour.

Roll into balls (3 cm in diameter) and deep-fry on all sides.

Lemon and tahini (sesame sauce) are served with ready-made balls. But you can pour the finished balls with ordinary sour cream - unusually tasty!

3. Pea casserole in a slow cooker

Ingredients:
1 cup peas
1/2 can of canned corn (100-150 grams)
50 grams hard cheese
2 eggs
1 tablespoon sour cream
1 teaspoon salt
olives (10-15 pieces)
bunch of dill
spices (dried garlic, green onion and basil, ground coriander and black pepper)
vegetable oil

Soak the peas overnight, rinse and boil until tender. Pour until puree (maybe not completely).
Mix eggs, sour cream, vegetable oil, chopped dill, salt and spices.

Add corn, grated cheese and egg mixture to the cooled puree - mix and pour into the multicooker bowl.
Cook in Bake mode for 40 minutes. Put the finished casserole on a dish. Serve with sour cream.

4. Sweet balls "Laddu"

Ingredients:
0.5 kg of pea flour (you can buy ready-made or grind pea flakes in a coffee grinder)
0.5 kg butter
250 gr sugar (grind into powder)
0.5 cup ground nuts
0.5 cup desiccated coconut
1 tsp cinnamon or 0.5 tsp cardamom (crushed seeds)

In a frying pan with high sides, melt the butter, add the pea flour. Stir for 15 minutes so that the mass does not burn. Add nuts, coconut flakes and spices and stir for another 2 minutes.

Remove from heat and stir in powdered sugar. Mix thoroughly.

When the mass cools down a little, but becomes comfortable, start rolling balls out of it (3 cm in diameter). Wet your hands, so the balls will take the desired shape more easily.

Put the cooled balls in the refrigerator to solidify completely.

This is a very simple and delicious dessert.

Bon Appetit!

Tender young green peas in juicy crispy pods can be bought in stores all year round today, but summer varieties are still the tastiest. Green peas are combined to taste with almost any food - from meat and fish to vegetables and mushrooms, so you can cook a huge number of dishes with it. We offer you 5 simple and at the same time original recipes with green peas. We hope you enjoy these dishes.

Before green peas were canned and frozen, they were only available for a couple of months of the year and were considered a gourmet product. Many culinary historians cite as evidence an entry in the memoirs of a favoriteki of the French king Louis XIV that there are only three pleasures at court - the impatience of waiting for green peas, the process of eating green peas and the hope that you will someday eat green peas again.

In addition to the delicate taste, the product is very useful. In young green peas there are a lot of vitamins C, PP and group B andamino acids. It improves metabolism and has a great effect on digestion. Just do not forget that heat treatment destroys most of the vitamins and minerals, so try to eat green peas for the most part fresh.