What is served with pea porridge. How to cook pea porridge quickly and tasty: proven recipes and little tricks

31.03.2020

Pea porridge - simple, satisfying and very affordable dish that can easily become a complete lunch or dinner. Knowing a few secrets, you can learn to cook pea porridge fast and hassle-free.

The most important thing in preparing pea porridge is to choose the right cereal. The peas should not be green, but yellow (that is, ripe) and chopped into halves - this will surely boil down when cooking. Don't buy the cheapest peas. Remember: the miser pays twice. After buying, be sure to sort out the cereals, as they may contain unwanted debris, including small stones. Another secret of quick pea porridge is to soak the cereals for several hours in cold water.

Fill the cereal with water at night or in the morning, before leaving for work. 7-8 hours is the most optimal time for peas to swell

Even in the fastest version, the pea porridge will cook for about an hour, and if you want to cook dinner for hastily, you better try something different.

The classic version of the preparation of pea porridge

You will need: - 1 glass of dried peas; - salt to taste; - butter or vegetable oil for dressing. Rinse the pre-soaked peas and refill them with cool running water so that the water barely covers the peas. Put the porridge on fire and, as soon as the water boils, reduce the heat to low. Cook the porridge with constant stirring for 30 to 50 minutes, depending on the type of peas. The result should be a puree mass. Season the porridge with creamy or vegetable oil, salt, and garnish serving plates with cucumber slices and dill.

If desired, you can add fried onions to the porridge.

A plate of such porridge - hearty dish containing a lot of healthy proteins and carbohydrates. For increase energy value you can add various smoked meats to it, which perfectly set off the taste of peas. Try pan-frying 50 g smoked brisket and 50 g ham, chopped into slices. Or take bacon, kupat or any other sausages - they can be cooked whole by making cuts along the edges or chopping them into small pieces. You can sauté chopped bacon slices.

Pea porridge in a slow cooker

A slow cooker is a salvation for busy housewives. Using this wonderful device allows you to cook porridge even without your presence in the kitchen. To prepare pea porridge in a multicooker, you will need: - 1 glass of dried split peas; - 1 teaspoon of salt; - 1-1.5 cups of water; - oil for refueling.

Put the pre-soaked peas in a multicooker bowl and pour the water over so that it covers the peas just like you would during normal cooking. Then you need to set the temperature to 90 degrees, start a timer for 2 hours and select the appropriate mode (the name of the mode depends on the model of the device, in some it is known as "Multipovar"). With this mode, the porridge is cooked like in a real Russian oven, and you are relieved of the need to constantly stir the peas and make sure that they do not burn.

Peas are delicious and useful product, popular not only in our country. In the Arab countries, India and Latin America, legumes form the basis of the diet - here mashed potatoes and pea porridge in water with various spices are a national treat. They are loved for their large amount of protein and moderate calorie content (80 calories per 100 grams of product). In this article, we will talk about exactly how you can cook pea porridge (peas), and also reveal some secrets with which you can quickly cook pea porridge and make the dish more useful and unusual.

Everyone knows the taste of pea porridge from childhood.

Peas are whole, split, green, yellow. A whole unpeeled species is more useful, but you have to be patient - it takes longer to cook, and before cooking itself, you should soak the product in water for several hours.

If you need pea porridge without soaking, you should get a peeled look in the store (in the form of small halves). It is better sanded, softens faster than the whole. If you do soak it for 1-2 hours before cooking, the dish will look more like mashed potatoes.

Choosing between green and yellow grains for porridge? Their nutritional value and calorie content are the same, but the taste and texture are different. Green view gentle, soft, quickly boiled down. Yellow varieties have more fiber and will be harder.

The principles of proper cooking

Peas must be sorted out, rinsed (5-6 glasses of water will be required) until the cloudy liquid disappears. This is necessary to remove powdery dust. It gives the dish a bitter taste. Plus, if you don't rinse the legumes, the dish can turn into a gummy puree.

Peas do not have to be soaked (as mentioned above, it depends on the selected type of legumes). But if you still hold it in water, then boiling such a porridge will be the fastest. Ideally, let the product swell for 4-5 hours. It is better not to keep it longer than 10 hours (it will soften and you will get mashed potatoes).

How long to cook pea porridge depends on which recipe you choose and how much porridge you decide to cook. The express option will take 40 minutes, the longer one - 1.5–2 hours.

The result depends on the quality of the peas.

The cooking recipe includes a trick - the use of thick-walled dishes. Pea porridge burns strongly, it is right to do it in a cauldron, a cast-iron saucepan with a thick bottom. You can take a rooster for cooking. The dish is prepared over low heat with constant stirring - this will protect it from burning.

Lean option

Simple and delicious recipe- lean pea porridge. To do it, you need to take:

500 g of a chopped variety, better than green.
2 medium sized onions.
2 medium sized tomatoes, ripe but strong.
1.5 teaspoons of salt.
3 tbsp. tablespoons of vegetable oil.

We know that some people find it easier to look at a recipe from a photo, so we will describe the process and add step-by-step photos:

Stage 1: Rinse and soak , changing water up to 5 times.

Stage 2: Fill 1.5 centimeters with water, put on fire. Brew for 2-3 hours with the lid half open. The beans should be stirred regularly to avoid burning.

Stage 3: Fry the onions, then add the peeled tomatoes to the same place.

Stage 4: A few minutes before cooking, put the dressing in a saucepan, now you need to salt and pepper. Simmer over low heat, covered for 5 minutes. Then arrange on plates, garnish with herbs.

Such a dish fully reveals its aroma, it thickens and becomes saturated the next day after cooking.

Pea porridge with onions goes well with different vegetables... For example, many people like pea porridge with mushrooms - you can use champignons, boletus, porcini mushrooms, chanterelles.

Cooking method for meat eaters

The classic recipe is pea porridge with mushrooms and meat. Such delicious dish filling (287 calories per 100 grams), so small servings are required to fill.

It is done within an hour and a half. You can cook pea porridge quite in a simple way... You will need:

600 g of pork, beef or poultry without bones (pea porridge with lard or smoked meats is also delicious).
1.5-2 cups peas
1 medium carrot
1 medium onion
300 g mushrooms
1.5 teaspoons of the mixture provencal herbs
0.5 tsp ground paprika
1 tbsp. a spoonful of olive oil
Salt.

Let's describe the recipe step by step. Rinse, soak peas in water (30-50 min.). Cut the meat into 2.5x2.5 cm cubes.Place the pan on the stove, heat olive oil... Dip the meat into a frying pan, fry until light crust. Prepare vegetables: peel onions, carrots. Grate the carrots on a coarse grater, cut the onion into cubes, the mushrooms into strips. Add vegetables to meat, simmer, stirring occasionally. You need to cook the meat for 5 minutes over medium heat. Sprinkle with paprika, a mixture of Provencal herbs, salt.

Transfer the meat to a heavy-bottomed saucepan, add the grains, and fill with water 1.5 centimeters higher. The cooked yummy will be ready in an hour and a half. If you keep it on fire for a longer time, you will get a puree.

When the pea porridge is ready, you can serve it with any greens, seasoning with oil. The pea porridge recipe can be supplemented with any vegetables - done with tomatoes, eggplants, zucchini, with onions and carrots. Meat can be replaced with fish (then the dish will turn out to be dietary), just carefully separate the fillet from the bones.

Is the dish suitable for children

Parents will probably want to know at what age they can cook pea porridge for children, is it not dangerous if their son or daughter is cooked in kindergarten... Not worth giving legumes babies under 1.5 years old, as they are difficult for the baby's stomach to digest. In addition, stimulation of the intestines is not always beneficial for babies, especially if there are problems with digestion.

It should be borne in mind that many people do not tolerate legumes well. For the first time, you need to cook pea porridge in water in the same proportion as usual, but give the baby a couple of spoons to understand the reaction of a small organism. If all is well, then the volume can be increased. In the kindergarten, you can warn that you have never given your child such a dish - so that the educators do not force the child to eat unfamiliar food.

By the way, if the child is not tasty to eat the usual option, then you can cook pea porridge with meat gravy- it is checked, children like this option more, and adults eat it with pleasure.

A couple of secrets on how to diversify the dish

Let's share a couple of recipes on how you can simply or in an original way cook delicious pea porridge:

If you need to cook pea porridge quickly, you can use the following trick: add baking soda to the grains drenched in water at the tip of a knife. Let stand 15 minutes, rinse thoroughly. After that, the dish will cook in half.
Pea porridge in the oven turns out to be more flavorful and softer, so be sure to try it. It is done by the usual recipe(with the same ingredients, in the same ratio), just put the pea porridge in pots, then bake for 20 minutes at a temperature of 160 degrees.
Need to know how to quickly cook a dish? Pea porridge in the microwave is your salvation. It is put on for half an hour in the appropriate mode for cooking legumes.
Salted? It's okay, it's fixable. You can cook an additional portion without salt, then mix with a salted dish. If there is no time for the procedure, fry more onions and carrots without salt, stir. Onions and carrots will go well with peas, add sweetness to the dish.

So, we have described the tricks that will help you cook delicious pea porridge. If you like visual step-by-step instructions on what to do, we recommend watching the video.

Pea porridge - simple and satisfying lean dish... I haven't cooked it for a long time, I have already forgotten about this recipe. And in vain, because pea porridge is very tasty!
And here, by pure chance, I cooked it. Here is how it was. I was going to cook pea soup but forgot the pot on the fire. The children distracted me. They are good at this, yes. And when I remembered my soup and ran to the kitchen, the soup was no longer threatening us. The peas are very boiled, there is little liquid left.
I could have added more water, but I decided that this time we will have pea porridge. And I'll cook the soup next time.

Ingredients

Split peas (dried) - 2 cups.
Water - 0.8-1 liter. If necessary, you can add more water to the porridge, or boil the porridge to get a thicker dish.
Vegetable broth can be used instead of water.
Salt to taste. Be careful with salt - do not put a lot in pea porridge, it is easy to oversalt it. The salt is added at the end of the boil!
Vegetable oil - a few tablespoons.
Carrots - 300 g. I have one large carrot.
Optionally - coriander, cumin, pepper, curry.
Can also be added to porridge onion.

How to cook pea porridge - a recipe with a photo

We wash the peas and soak for a couple of hours in water room temperature... And ideally for the night. Then we drain the water.

Keep in mind: pea porridge can be cooked without soaking , but then you will need to pour more water into the pan.

Pour fresh, clean water into the pan. Put the peas in the water (do not salt!) And cook over medium heat, without a lid, until the peas are boiled down properly.
This process can take about an hour if the peas have not been soaked. If the peas have been soaked, then it will take about half an hour to cook.

After boiling at the beginning of cooking, remove the foam from the surface of the water with a slotted spoon.

Towards the end of cooking the peas, we begin to process the carrots. We peel it, rub it on a grater.

Fry the carrots over high heat in a skillet with vegetable oil for 2-3 minutes. Stir constantly.
Together with carrots, you can fry cumin and coriander, finely chopped onions. They give the pea porridge a more interesting and rich taste.

Add the fried carrots to the pot with the peas. I also added curry.

Salt the porridge to taste, mix. Cook on low heat for another 3-5 minutes, stirring occasionally.

Serve hot porridge with fresh herbs.

Pea porridge ... The dish, which was often found in Soviet catering establishments, was almost always appetizing and popular. Porridge, which is long, but very easy to cook. The food is affordable and wholesome. How to cook pea porridge so that it is amazing, amazing and incredibly tasty? What secrets are worth knowing to make it perfect? What to do to maximize the flavor of the peas?

The answer is simple - explore our selection of pea porridge recipes!

Simple pea porridge (basic recipe)

Having mastered basic recipe, you can experiment, try new things, discover unexpected combinations and “play” with additives with might and main.

Ingredients and preparation

1 cup dry peas
salt to taste.

Wash peas, soak for at least 5 hours.
Add water at a rate of 1: 2, bring to a boil, then reduce the heat, remove the foam, salt, cover with a lid and cook until tender (about 40 minutes).
Puree the porridge with a potato crush and serve hot.

Pea porridge with stew

Almost classics of the genre are rich porridge, soft meat, a sea of aromas and an ocean of flavors. A very simple but bright and rich dish.

Ingredients for the recipe

1 cup dry peas (more convenient - shelled peas);
300 g of stewed meat;
1 carrot;
1 onion;
salt, pepper to taste;
2 tbsp. l. vegetable oil.

How to cook pea porridge with stew

Pour the soaked peas with water at a rate of 1: 2, bring to a boil, remove the foam, reduce the heat, salt and cook until tender - depending on how well the peas have been soaked, it will take 30-60 minutes.

At this time, we clean the vegetables, three carrots on a grater, cut the onion into half rings. Fry them one by one in vegetable oil. We put everything in one pan, add the stew and fry again.

Puree the finished porridge with a crush, mix with vegetables and stew. Add black pepper and herbs if desired.

Pea porridge with cream

Cream - great addition to the peas: they make the porridge silky, tender and almost exquisite.

Ingredients for the recipe for pea porridge

1 cup dry peas (preferably shelled peas);
1 carrot;
1 bell pepper;
1 onion;
100 ml non-fat cream;
salt to taste;
vegetable oil for frying vegetables.

How to cook pea porridge in cream

Fill the soaked peas with water in a ratio of 1: 2, set to cook. After boiling water, reduce the heat to a minimum, periodically remove the foam.

At the same time, we peel the vegetables. Grate the carrots, fry until soft. Cut the onion into small cubes, fry until golden. Bell pepper cut into thin strips, fry until caramelized. Mix vegetables, add a little water and simmer slightly.

Cook the porridge until the peas are ready, after which we increase the heat and, stirring vigorously, evaporate the water a little, two or three minutes is enough.

Remove the porridge from the heat, pour in the cream and puree with a crush.
We spread the porridge on plates, add some vegetables on top.

Dessert pea porridge

Oddly enough, pea porridge looks great in the dessert version. Try this kiddie pea porridge recipe, serve with a spoon homemade jam: I'm sure the dish will be appreciated!

Ingredients:

1 cup peas
1 tsp honey;
1/4 tsp salt;
sugar to taste;
30 g butter.

Pour the soaked peas with water at a rate of 1: 2, cook until tender, adding salt.
Puree the peas with a crush, adding sugar, honey and butter.
Serve with jam, dried fruits, whipped plums.

The dishes in which you will cook the peas should be thick-walled so that the porridge does not burn during the long-term cooking.

A long process of soaking peas is a guarantee of relatively quick cooking of pea porridge. The best option is to soak the legumes in water for about 10 hours, then the cooking time will be about 30 minutes. The less time you soak the peas, the more water you need to add to the pot when boiling.

When soaking peas, change the water every half hour or hour - this will make the future porridge a product easier for digestion and reduce the degree of unpopular side effects when eating legumes.

If the water has boiled away while boiling the peas, but the porridge is not yet ready, add boiling water - otherwise the dish may stick to the sides of the pan and burn thoroughly.

To ready-made porridge was more tender, use a regular potato crush: it will crush the undercooked parts, turn the peas into a masterpiece of home cooking.

If you want to make the taste of porridge richer and richer, add a little meat broth- it will give the peas a special discreet note that will emphasize the taste of the main product.

At the end of cooking, you can put a couple of garlic cloves in a saucepan, which you can simply remove - the porridge will become more aromatic and richer.

Half a teaspoon of sugar will not turn porridge into dessert dish, but will reveal the taste of peas fuller and brighter.

Pea porridge goes well with mushrooms: a little fried butter or simple mushrooms- and on the table there will be not just a side dish, but a luxurious full-fledged dish.

Try to diversify the taste of pea porridge with a small amount grated cheese- salted cheese, ordinary "Russian" or seasoned "Parmesan" will add incredible shades to the dish!

Not only pea porridge ...

A conversation about pea porridge, the peculiarities of its preparation and general varieties will not do without a "general excursion". Boring, true, but very informative.

Peas, beans, lentils, soybeans belong to a special group of plant foods - the group of legumes. They have twice the protein content of popular cereals, which undoubtedly adds to these plants special significance. Besides the fact that legumes are so great in terms of their relationship with proteins and amino acids, they also interact perfectly with water, inferior under its pressure and power, which automatically makes them an easily digestible food.

Peas are an excellent material not only for pea porridge. They make of it delicious cutlets... When combined with other legumes and vegetables, they form a wonderful ensemble that, surprisingly, is usually enjoyed by both children and adults.

Oddly enough it sounds, but peas go well with sweet pumpkin, juicy onions, bright carrots, sour apples, red beets, crispy cabbage. It turns out rich soups, wonderful jelly, excellent fillings for pies and donuts. Stews, salads, juliennes, roasts, sausages, casseroles, bread - there are actually quite a few recipes using peas, just the usual everyday repertoire of any housewife is limited to the common pea porridge. It's a pity.

Pea porridge has been present in Russian cuisine for several centuries. Traditionally, it was cooked from an unshelled product, with the addition of a large amount of water. The peas were boiled completely, and the dish was considered successful when it acquired a puree-like consistency. They ate with fried onions, which were added after cooking. And the mass remaining from the dinner was not thrown away, but used as a filling for pies.

Advantages and disadvantages of the dish

Such significant attention to the product is due to its high nutritional value... The dish is high-calorie (from 180 Kcal), very satisfying, even without additional ingredients. It is the richest source of plant-based protein that can replace animal protein during fasting or when you need to quickly recuperate after hard work.

Today, the recipe for pea porridge is interesting for vegetarians who avoid eating. meat products... It must be present in the diet of athletes - athletics and strength cultures. But the dish will also benefit an ordinary person, because it is rich in trace elements and amino acids. Despite the calorie content, it will support the diet, as it dulls the feeling of hunger for a long time. Porridge can be deliciously prepared from split peas.

The benefits of the product include:

the ability to use as an independent dish... You can fill it with any vegetable oil, but not cream. This combination is too heavy for the stomach;
combination with meat and fish products... Simple and hearty side dish will be a good addition to cutlets, stew in large pieces, baked fish, fried seafood.

It is recommended to be wary of the question of how to cook pea porridge for people with impaired gastrointestinal functions. If in a healthy person it provokes an easy but productive bowel cleansing, then in a person suffering from colitis it can cause an attack of flatulence and bloating.

The harm of the product can also be traced to people with kidney disease, with cholecystitis. You should not abuse it for anemia, despite the fact that peas do improve blood counts. The effectiveness of the product is many times lower than that of medical iron preparations, and the likelihood of indigestion or weight gain is high.

The subtleties of cooking

There are no trifles in the question of how to cook delicious mashed pea porridge. The choice of the product, its preliminary preparation, the proportions, the choice of dishes and the boiling process itself are important. There are no other recipes for cooking, choose any, the main thing is to know the rules for preparing and cooking porridge.

Green peas boil very quickly... It is enough to cook for 20 minutes and grind it with a blender. But not everyone will like the green dish. And its traditional version is made from dried yellow peas.
Pre-soaking required... It performs 2 tasks: let the cereal swell, which will shorten the cooking time. And remove the specific smell, which is considered a disadvantage of the dish. This smell is not given by the pea kernels themselves, but by thin transparent films on them. When soaking, the films come off the nuclei, washing in running water eliminates them completely. The optimum soak time is 8 hours.
After soaking, the water should be drained... And boil the peas in fresh, covering the cereal by 1 cm.
If there is no time to stand in water, you will still get a good pea porridge.... The recipe without soaking allows you to dip the cereal into water with soda diluted in it (½ teaspoon is enough for 3 liters). After 1 hour, the water can be drained, rinsed and put on fire.
How much to cook pea porridge depends on the quality of the peas and the soaking time... The more swollen it is, the faster it will turn into a puree. Observe the ratio of ingredients. After 8 hours in water, 1.5 hours of cooking is enough. You can soak the peas overnight so you can cook in the morning.
Use thick-walled dishes... It has more chances to keep the porridge from burning. V ordinary saucepan stir it frequently.
Simmer on the stove... On strong, the pea protein will curl up, making it tough.
Do not salt. Do this at the very end of cooking, otherwise the peas will take longer to cook.

Check the readiness by the state of the peas. If it is still solid, and the water has already boiled away, pour in a mug of boiling water. Adding cold water will worsen the taste. If it's already boiled, and there is still water, just drain it and keep the pan on low heat without a lid for 5 minutes.

Delicious step by step recipe

Try a simple, runny porridge, perfect as a side dish with meat and fish. Or a complete meal that requires a minimum of effort.

Simple porridge

Cooked in water or milk, it can be considered completely dietary meal... The feeling of satiety comes very quickly when consumed.

You will need:

dry peas - 1 cup;
salt - a pinch;
butter - a slice.

Cooking step by step

Pour peas soaked in water with water, put on fire.
Bring to a boil, remove the foam.
Reduce heat, cover, boil until the water boils away.
Check the readiness of the peas, season with butter, stir.

If individual peas are soft, but most of them retain their shape, just stir the porridge. The finished cereal will immediately fall apart in mashed potatoes.

With stew

Pea porridge with stew is very satisfying. This is a complete daily meal for a large family.

You will need:

dry peas - 2 cups;
meat stew - 1 can;
onion - 1 head;
carrots - 1 root vegetable;
butter - 40 g;
vegetable oil - 2 tbsp. spoons;
water - 4 glasses;
salt pepper.

Preparation

Put the prepared peas in a cooking pot, cover with water.
Bring to a boil, cook until tender over low heat, covered.
Salt and add butter after the cereal is done.
Peel and chop the onion and carrots, fry in oil in a pan. Put the stew to the vegetables, mix, heat.
Mix porridge with meat dressing.

Try the dish after cooking. Stew usually contains spices, but if they are not enough, add ground pepper, paprika to the pan.

With meat. Classic recipe

Such a dish is necessary and can be served with festive table... Pea porridge with meat looks original and turns out to be very tasty (as in the photo).

You will need:

dry peas - 2 cups;
water - 4 glasses;
onion - 2 large heads;
meat (pork) - 300 g;
salt.

Preparation

Boil the peas over low heat until tender. Season with salt, mix until puree is obtained. If it's patchy, crush with a potato pusher.
Cut the meat into slices.
Peel the onion, chop into half rings.
Fry the onion until tender, place the pork pieces on top, cover. Simmer over low heat, add spices, salt.
Put the roast on mashed potatoes, pour over the juice.
Preheat the oven to 180 °, put the dish on for 10 minutes.

You can serve such porridge in the form in which you cooked it. So she will look just luxurious. Therefore, place it in a heated ceramic container before baking. By a similar principle, pea porridge is prepared with smoked meats - chicken, pork ribs.

We hope that there are no secrets left for you in the question of how to cook pea porridge. It is very useful to make and eat such porridge. And this hearty dish, alone or with meat, will take its rightful place on your table.