Pea porridge - the best pea porridge recipes

Classic recipe

You can experiment with the proportions of different additives. But, most importantly, do not add too much hot pepper.

With the right approach, spices for pea porridge allow you to enjoy new flavors of familiar food every time. Seasoning for pea dishes is prepared from a variety of spices and herbs:

paprika, ginger, nutmeg;
hot red pepper, salt;
tarragon, Provençal herbs.

The preparation of this delicious dish is as follows:

You need to take water and peas (in a 2:1 ratio). Bring the liquid to a boil in a saucepan.
Add peas, spices and spices to the container and mix thoroughly. The porridge should be cooked over high heat for 40–45 minutes.
After the specified time has passed, add a little olive oil. To stir thoroughly.
Cover the pan with a lid. Leave the brew to simmer on the stove with the heat off until all the liquid has evaporated.

Recipe for pea porridge without soaking

Sometimes the housewife has a problem: she wants pea porridge (no other), but there is no time for soaking. There is a solution, you just need to know a few secrets.

Ingredients:

Dried peas (whole or crushed) – 500 gr.
Soda – 0.5 tsp.
Salt - to taste.

Algorithm of actions:

Rinse the peas and immediately pour boiling water over them for 15 minutes - this is the first secret.
Drain the water, put the peas in a saucepan or stewpan with thick walls, pour boiling water on the finger above the peas and add soda - the second secret.
Cook for about half an hour, watching until all the water has boiled away.
Then add boiling water again, again a finger above the peas - this is the third secret.
Add salt and cook until done; this process will take 25-30 minutes.

The side dish is ready; with fried vegetables, this porridge can serve as an independent dish.

Pea porridge with cream

To prepare the dish you will need the following ingredients:

peas (in the amount of ½ cup);
1 small carrot;
4 tablespoons cream, salt;
greens, half a yellow pepper.

It is worth explaining what spices and herbs to prepare for the porridge. To do this, you need to mix chopped greens with salt and bell pepper. The step-by-step preparation diagram is presented below:

Peas are soaked overnight. At the same time, it is thoroughly washed and filled with water in a ratio of 1:2.
You need to cook for at least 40 minutes, stirring constantly. Cream is added to the brew and mashed with a masher.
Onions, peppers and carrots are finely chopped and stewed in a minimal amount of water. Add pre-prepared spices and herbs.

Spices for pea porridge such as bay leaf or ground red pepper are popular. The dish can be seasoned with olive or linseed oil.

The appetizing food goes well with sauerkraut, cutlets and meat chops. You can also use it as a filling for delicious pies. What spices to add to pea porridge depends on individual food preferences.

Option 5: Pea porridge with milk and pumpkin in a saucepan

If you don't mind the taste of pumpkin, be sure to try making pea porridge with this vegetable.
As for the water, which is usually used to prepare today’s dish, we suggest replacing it with fresh cold milk. Ingredients :

a glass of green split peas;
salt to taste;
a glass of water (filtered);
a glass of fresh milk;
105 grams of fresh pumpkin;
ground pepper to taste;
butter into porridge.

How to cook

Step 1:

Wash firm green peas thoroughly. Place the grains in a saucepan and pour in boiling water. Leave for half an hour (until the liquid cools).

Step 2:

During this time, peel the pumpkin. Cut into small cubes. Rinse.

Step 3:

Now drain the water from the green peas. Wash again. Add pumpkin cubes to the grains. Add a glass of filtered water.

Step 4:

Add salt to the ingredients and bring to a boil, setting the temperature to maximum.

Step 5:

Then reduce the heat. Simmer the future pea porridge for about 12-13 minutes.

Step 6:

As soon as the water has completely evaporated and the grains and pumpkin are soft, pour in a glass of milk. Mix with a spoon.

Step 7:

Continue cooking for another 10-15 minutes. At the end, add ground pepper and add butter.

Step 8:

Using an immersion blender, puree the pea porridge in a saucepan until it reaches a smooth consistency. Sprinkle with crackers, which you can buy or make in advance with your own hands from stale bread.

In addition to the indicated method of serving, it is quite acceptable to do it in another way. For example, pumpkin can be boiled separately, cut into small cubes. And in this form, add pea puree to the blender. It will turn out very beautiful.

What can you add?

Kitchens around the world have their own recipes for preparing the dish. It can be seasoned with a mixture consisting of fried onions and butter.

Another option is to use a moderate amount of spices, sautéed onions and carrots. You can also add pre-fried mushrooms, carefully chopped herbs, and a small amount of sweet pepper to food prepared from peas.

Important! To make the taste more rich, not only spices are used for pea porridge. You can pour a little chicken or beef broth into the pan at the very end of cooking.

There are many options for preparing the seasoning and the dish itself. What matters here is, above all, your individual wishes. If you are not afraid to gain weight, feel free to season the delicious porridge with cream.

To improve the taste without adding extra calories, you can use a small amount of bell peppers or vegetable broth. Therefore, the second course will certainly appeal to vegetarians, meat-eaters, and people on a strict diet.

How to cook pea porridge in a slow cooker

Pea porridge can be cooked using a slow cooker. This great assistant for working women, teenagers and aspiring chefs will get everything done right.

Ingredients:

Split peas – 1 tbsp.
Water 2 tbsp.
Butter – 2-3 tbsp. l.
Salt - to the hostess's taste.

Algorithm of actions:

Rinse the cereal; you don’t need to soak it. Place in the slow cooker. Fill with water, add salt and oil. If you like thin porridge, then take more water.
Set the “Stewing” mode, cooking time – 2–2.5 hours. The dish is prepared without the participation of a “cook”, is a good side dish for meat or fish dishes, and in itself is suitable for those who are on a diet or observe religious fasting.
A more complex and, accordingly, tasty option is when carrots and onions (washed, peeled, chopped) are first fried in vegetable oil, then peas and water are added.
Another secret is to add butter at the end of cooking and set the “Heating” mode for 10 minutes.

Pea porridge: tasty and healthy

// Home Medicinal plants Healthy dishes Pea porridge: tasty and healthy

Since time immemorial, peas have been one of the most revered plants among the Slavs. It is not for nothing that in many Russian folk tales and various nursery rhymes he is called nothing less than a king - the exceptionally beneficial properties of peas and dishes prepared from them were known three thousand years ago. Today, for some reason, many housewives treat peas with disdain, only occasionally adding them to soup, but in vain. You can prepare many nutritious, healthy and tasty dishes from peas, one of which is pea porridge. Why is it so good and how to prepare it correctly?

It's no secret that all legumes are very healthy, but peas are especially valuable in this regard. It contains a large amount of protein, which acts as a kind of building material for the body (which is why in recent Soviet times children in kindergartens were fed pea porridge). In terms of nutritional value, no vegetable can compare with peas - the fruits of this legume can successfully compete with even such a product as beef.

Peas contain an absolutely essential amino acid for the human body called lysine. If you get tired too quickly, wake up in the morning gloomy and in such a state as if you were digging a garden all night, your heart occasionally plays havoc and periodically suffers from herpes, it is quite possible that your body is experiencing an acute deficiency of lysine. Don’t rush to waste time visiting pharmacies in search of a suitable multivitamin complex - it is quite possible that delicious pea porridge or pea soup will relieve all your ailments in one fell swoop.

Peas also contain a fairly large amount of vitamin A, a vital substance without which the human body cannot function normally. Does the condition of your skin, hair and nails leave much to be desired? Do you have trouble seeing in the dark? Do you sleep restlessly, often wake up and then can’t fall asleep for a long time? Are you constantly bothered by ulcers (ulcers in the corners of your mouth) and tormented by painful stomatitis? So, now is the time to enjoy pea porridge. This simple dish will help radically improve the situation, especially if you eat it more often.

Peas are a valuable source of B vitamins. Their deficiency in the body negatively affects the immune system - the body becomes noticeably weakened, lethargic, and susceptible to all kinds of ailments. If a common cold can put you to bed for a couple of weeks, and even with complications, lean on pea porridge more diligently, it will help replenish the lack of vitamins and strengthen the much-needed immunity. If you smoke or drink a lot of coffee, you also need to eat pea porridge regularly, as B vitamins are destroyed by nicotine and caffeine.

In addition to vitamins, pea porridge contains a large amount of valuable microelements: zinc, iron, potassium and others. Are your nails too brittle? Has your appetite worsened? Has your face lost its healthy color? Don’t be sad - the deficiency of microelements from which your body suffers can be easily and quickly filled with pea porridge.

Here is one of the simplest recipes for making pea porridge . Pour the required amount of peas with cold water and leave overnight. In the morning, rinse the peas, add fresh water again, place on low flame and cook until the peas are soft (it is advisable not to stir the peas during cooking). At the end of cooking, add salt to taste, mash the peas until pureed, season the porridge with crispy cracklings, butter, ghee or vegetable oil. If you are fasting, you will probably like pea porridge with fried vegetables from onions and carrots (if desired, you can pour a small amount of tomato juice on them - you will get an appetizing vegetable gravy). Pea porridge will acquire a special flavor if you use leeks instead of regular onions.

Cooking porridge in a slow cooker . Soak one glass of dry peas in water for two to three hours, then rinse it and add 900 ml of water. Add salt to taste and cook in the “milk porridge” mode. Many housewives note that in a slow cooker the porridge turns out to be especially tasty, since the peas are evenly steamed and do not burn.

Pea porridge in the air fryer . If you have this miracle of technology, you can prepare excellent pea porridge. Place the peas soaked overnight in jars or special dishes, add chopped hunting sausages, pour boiling water (so that there is about three centimeters of water on top of the peas), add a little melted butter and set the temperature and speed to high. In an hour, a tasty and nutritious porridge with a light smoky flavor will be ready. The advantage of the air fryer when preparing pea porridge is obvious - the peas are perfectly cooked, often they don’t even need to be crushed to a puree. In addition, the porridge in the air fryer does not burn: thanks to the container with a tightly closed lid, the peas retain all the beneficial substances. If you want a more smoky flavor, add a few slices of smoked lard to the porridge.

If desired, pea porridge can even be cooked in a microwave oven . Fill the peas soaked overnight with water in a ratio of approximately 1:1. Experienced housewives advise cooking pea porridge using a power of 400 W four times for ten minutes (the foam that forms during the process must be removed during breaks). However, many people cook according to a different algorithm, cooking the porridge at the same power, but twice for twenty-five minutes each.

Delicious pea porridge can also be prepared from fresh green peas . It cooks much faster than its dry counterpart and does not require pre-soaking. For this porridge you will need green peas and water in a 1:1 ratio, as well as spices and a piece of butter. Cook the porridge over low heat until the peas are thoroughly cooked and the water has evaporated.

Peas go well with buckwheat . To diversify the pea menu and prepare an unusual porridge, at the end of cooking the peas, add a little buckwheat to it - it cooks much faster than the egg, so there will be no hard grains in the finished dish, and the porridge will become even healthier due to the presence of buckwheat, especially if you supplement it salad of fresh vegetables and herbs. If you want the porridge to be as homogeneous as possible, instead of prodel you can add so-called Smolensk groats - very finely ground buckwheat.

Bon appetit!

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Sauces for porridges

200g mushrooms (white)
2 pcs. bulbs
2 tbsp sour cream
100g cream
1 tbsp flour
4 tbsp. sunflower oil
salt, herbs to taste

Wash the porcini mushrooms, cut into pieces and place in a hot frying pan with sunflower oil and fry until tender for 30-40 minutes. While it's frying, peel the onion, chop it and add it to the fried mushrooms, mix everything well and let it sit for another 10 minutes. brown the onion.

Separately, dilute sour cream, cream, flour, salt, pepper and pour the entire whipped mixture into the mushrooms and onions and bring to a boil. You can add greens to the finished gravy. Suitable for any side dish.

Chop some cabbage, boil or stew, season with crushed garlic or sautéed onions to taste, mix everything. You can also add a finely chopped hard-boiled egg and finely chopped green onions and dill. Add a little curry seasoning to the cabbage while cooking.

Serve with buckwheat, wheat porridge, rice, boiled potatoes.

3 tbsp. ghee or vegetable oil
1 tsp cumin seeds
1/2 tsp. hot red pepper
1 tsp turmeric
6 medium potatoes
2 glasses of water
1.5 tsp. salt
1/2 cup yogurt or ryazhinka
1 tsp ground coriander
1 small cucumber

This gravy goes very well with plain boiled rice. If you don't have cumin and turmeric, add more ground coriander. You can also add ground dill seeds. Wash the potatoes, peel and cut into small thin slices. Heat the oil in a small saucepan and fry the cumin. (If you are using Indian cumin, fry until brown.) Then add pepper and turmeric. Stir and add potatoes.

Fry for 10 minutes. over high heat, stirring. Pour water, add and leave on low heat for 5 minutes. Add cucumber slices and remove from heat.

Meat juice, vegetable oil, head of cauliflower
1/2 kohlrabi
1/2 celery root
carrots and parsley
fresh mushrooms
flour, broth or boiling water
lemon juice
crushed black pepper to taste

Pour a little vegetable oil into the meat juice remaining when frying the meat. Add disassembled cauliflower, sliced kohlrabi, sliced celery roots, carrots and parsley, sliced fresh mushrooms.

Cover the pan with a lid and simmer over low heat until the vegetables are soft and the juices have almost completely evaporated. Then add a little flour and fry everything. Stirring well, dilute the sauce with broth or boiling water, add lemon juice and crushed black pepper to taste.

The sauce should not be thick. If desired, it can be rubbed through a colander.

Use the sauce for rice dishes with meat or cabbage rolls with meat or fish filling.

Fry a little bacon and onion, pepper, mix it all with the porridge. You can also add a few boiled and chopped mushrooms.

Finely chop the hard-boiled eggs and onions and place them in heated oil in a frying pan, add a spoonful of flour, pepper, when the onions begin to turn golden, add another spoonful of sour cream and simmer a little over low heat.

Serve with buckwheat porridge and rice.

At the end of cooking the porridge, add butter. Separately, beat the raw eggs with a mixer, add a little hot milk to them and mix the resulting sauce with the porridge. You can add sugar to the sauce for semolina porridge and rice. Serve with buckwheat, semolina porridge, rice.