How to cook pea porridge - cooking secrets and recipes for a delicious dish
Pea porridge is an appetizing and healthy dish that has a delicate, pleasant taste, preserving all the vitamin composition and useful properties of legumes. There are many ways to cook pea porridge - it can be cooked with carrots, onions and other vegetables, sausages and smoked meats, mushrooms and cheese.
Features of cooking pea porridge
The main features of the preparation of pea porridge:
- Before boiling pea porridge from split peas, legumes must be soaked in cool water for 5-6 hours.
- Peas can be poured with water in the evening and left until morning. This will significantly reduce the cooking time of the porridge.
- Before soaking, carefully sort the legumes, remove all debris, pebbles, black and wrinkled peas.
- For a quick soak, you can add a teaspoon of baking soda to the split pea liquid. It soaks the legumes very quickly, but in this case, before cooking the porridge, they need to be rinsed well several times under running water.
- Pea porridge should be salted only at the very end of cooking. The salt slows down the softening of the legumes, so if you add salt to the dish at the start of the boil, it will take significantly longer to cook.
- Pea gruel can be cooked in multicooker, in the "Quenching" mode - due to the special temperature regime, the split peas quickly soften and do not require pre-soaking.
- In order for the porridge to have a homogeneous, soft and tender consistency after cooking, it can be chopped using a blender or a mashed potato pusher.
Split peas can be combined with other ingredients - vegetables, mushrooms, meat, sausages and various smoked meats. This will make the porridge taste brighter and richer. The dish can be cooked in a saucepan, baked in the oven, cooked in a multicooker or pressure cooker.
How to cook mashed pea porridge
The chopped pea puree porridge has a light and delicate texture and a pleasant creamy taste. This hearty and healthy dish is great for dietary or baby food.
Ingredients:
- split peas - 430 g;
- water - 12 tbsp (6 tbsp for soaking and 6 tbsp for cooking);
- butter - 60-80 g;
- salt.
Rinse the split peas well, sort out and fill with 6 glasses of cool water, leave to soak for 6-8 hours in a cool place.
Rinse softened peas several times under running water - rinse until the liquid becomes completely transparent.
Transfer the peas to a saucepan and cover with 6 cups of water. Place it over medium heat and cook until boiling, remembering to remove any foam that appears from the surface.
Then reduce heat to low and mash the peas for another 3 hours, stirring occasionally.
After this time, salt the porridge and boil for another 25-35 minutes. Add butter to the finished dish, boil again and let it brew under the lid for 15-20 minutes.
With fried onions
Pea porridge with fried onions is a hearty and rich dish that makes a good, nutritious dinner for adults and children.This simple and easy recipe is sure to come in handy for those who are fasting or want to lose a few extra pounds.
Ingredients for making porridge:
- split peas - 220 g;
- onions - 2-3 pcs;
- sprigs of fresh dill or parsley;
- butter;
- salt.
How to cook delicious pea porridge - pour the pre-soaked and washed peas into a thick-walled saucepan and pour in 2 cups of cool water.
Place over medium heat and bring to a boil, then reduce flame to low. Cover the pot with a lid and mash the peas until cooked through, about 2-2.5 hours.
Peel the onions and cut into small cubes.
Fry in a skillet with sunflower oil until golden brown.
Add the onion frying to the finished pea porridge, lightly salt, season with butter and sprinkle with chopped dill or parsley.
How to cook pea porridge with vegetables and sausages
For this recipe, you can use not only sausages, but also sausages, smoked meat, bacon, boiled and smoked sausages. Thanks to this, pea porridge becomes more satisfying and nutritious.
Ingredients for kashi:
- split peas - 230 g;
- onions - 2 pcs;
- carrots - 2 pcs;
- sausages - 4-6 pcs;
- water - 430-450 ml;
- butter, salt - at your discretion.
Rinse the presoaked peas well.
Cover with cold water and simmer until boiling. Then close the pan with a lid and simmer the porridge over low heat for 2.5-3 hours, until it is completely softened.
Take care of vegetables separately - cut carrots and onions into small cubes.
Pour the onions into a skillet with heated vegetable oil and fry.
When it turns golden, add the carrots and fry for another 1-2 minutes along with the sausages, cut into thin slices.
Mix prepared frying with vegetables and sausages with ready-made pea porridge, season with butter and sprinkle with chopped herbs.
Pea porridge in pots with pork
Pea porridge goes well with pork tenderloin, which perfectly emphasizes the soft and delicate taste of the dish. Instead of pork, you can take any other meat - but it should not be too fatty, sinewy or bony. Thanks to baking in pots, the peas are completely saturated with secreted juices, becoming soft, juicy and "airy".
Ingredients for pea porridge:
- dried split peas - 450-500 g;
- pork tenderloin - 700-800 g;
- onions - 3 pcs;
- carrots - 3-4 pcs;
- water - 1.7-1.9 l;
- bay leaves - 5-7 pcs;
- spices, salt, oil.
Prepare all the necessary ingredients before cooking the aromatic pea porridge. Pre-fill the peas with cold water and soak for 5-8 hours, then rinse well.
Cut the pork tenderloin into portions, onions and carrots into small cubes.
Fry the onion in a pan with heated sunflower or olive oil until golden brown, then add chopped carrots to it, and after another 3-4 minutes - chopped meat.
Fry the pork with vegetables for 8-10 minutes, then salt, pepper and season to taste.
Place the meat and vegetable roast on the bottom of the baking pots, spread a layer of prepared peas on top.
Boil the water, add bay leaves, ground pepper or other spices to it and pour the porridge in pots. Close them with lids and send them for an hour and a half in the oven preheated to 180 °.
Before serving, sprinkle pea porridge with pork with fresh dill or parsley.
With cheese
Pea porridge with feta cheese is a dish with an unusual combination of flavors that will please both adults and children. Instead of feta cheese, you can use the Adyghe cheese - it gives the porridge soft, slightly salty notes and a rich aroma.
Ingredients for porridge:
- split yellow or green peas - 460-480 g;
- feta cheese - 200 g;
- onions - 3-4 pcs;
- olive oil - 60-80 ml;
- ground white pepper.
Pour the peas with cool water and leave for 7-9 hours to soak. After that, drain the liquid, fill the beans with clean water and boil over medium heat. Season with salt and simmer until cooked through. Remember to stir the porridge constantly so that it does not burn.
Pour olive oil (a couple of tablespoons) into the prepared porridge and grind with a blender or ordinary potato crush.
Thanks to this, the dish will have a delicate, "airy" consistency.
Cut the feta cheese or Adyghe cheese into small cubes, peel the onions and cut into small cubes.
Transfer the ingredients to a skillet with heated olive oil and fry until golden brown. Mix the fry with the pea porridge, season with white pepper, sprinkle with fresh dill.
How to cook pea porridge with mushrooms
The combination of peas with mushrooms is a classic of Russian cuisine. This tasty and healthy meal is a good choice for vegetarians and fasting people. Any mushrooms can be used, but it is best to take fresh champignons - they give the pea porridge a delicate, soft creamy taste.
Ingredients for porridge:
- dry split peas - 230 g;
- fresh champignons - 200 g;
- white onions - 2 pcs;
- water - 430 ml;
- sunflower oil - 2 tbsp. l;
- salt.
Rinse the presoaked peas well. Peel the white onion and cut into half rings.
After that, pour it into a skillet with heated olive or sunflower oil and fry until golden brown.
Rinse the mushrooms and cut into thin strips. Pour them over the onion and fry for 10-12 minutes.
Pour the split peas into a thick-walled mold or pot, mix with the onions and mushrooms and cover with water. Salt, season with spices, cover and put in the oven preheated to 200 ° C for 35-45 minutes.
Leave the finished pea porridge to infuse under the lid for 15-20 minutes, then serve, sprinkle with fresh herbs or fried onions.
With chicken
Chicken pea porridge is a light and delicious dinner for the whole family. Chicken can be replaced with other lean meats - turkey, beef, rabbit. This dish saturates well, and due to its low calorie content, it can be prepared for dietary meals.
Ingredients for porridge:
- yellow or green split peas - 220-240 g;
- chicken fillet - 300-400 g;
- carrots and onions - 1 pc each;
- garlic cloves - 3-4 pcs;
- black or red ground pepper;
- sunflower oil, salt.
Prepare all the necessary products - cut the chicken fillet into medium-sized slices.
Peel the carrots and onions and cut them into small cubes, chop the garlic.
In a skillet with boiling sunflower oil, fry the chicken until caramelized, then add carrots, onions, garlic to it and cook for a few more minutes.
Add pre-soaked peas to the fried meat with vegetables and cover with cool water - it should completely cover the ingredients. Bring to a boil, cover and simmer over low heat for 45-50 minutes, until the peas are completely softened.
With bacon and rosemary
Bacon or smoked sausage is the perfect addition to pea porridge. They make the taste of the dish very "rich" and rich, and the sprigs of rosemary provide an unusual, spicy aroma of porridge.
Ingredients for porridge:
- split yellow or green peas - 440-460 g;
- smoked sausage or bacon - 200-220 g;
- vegetable oil;
- twigs rosemary - 2-3 pcs;
- salt, a mixture of ground peppers.
Pour the soaked and washed peas into a saucepan, add 2-3 sprigs of rosemary and cover with water - it should cover the peas by about 8-12 cm.
Bring the peas to a boil over medium heat, remove the rosemary sprigs and cook, covered, until tender, about 55-60 minutes. Chop the boiled peas with a blender or potato crush, pour back into the pan and put on low heat.
Cut the smoked sausage or bacon into small cubes, fry in a pan with vegetable oil until a delicious caramel crust appears.
Pour the fried sausage to the pea porridge, salt, season with spices and simmer for 3-4 minutes on a minimum heat.
The finished dish should be infused under the lid for 5-10 minutes, after which it can be served.
With beef and bacon
Pea porridge with beef turns out to be extremely tasty, tender and boiled, and thanks to the addition of bacon, it is also very aromatic.
Ingredients for porridge:
- chopped green or yellow peas - 300 g;
- beef - 350 g;
- bacon - 100-120 g;
- carrots and onions - 1 pc each;
- salt, a mixture of ground peppers, sunflower oil.
Pour the split peas with cool water and leave to swell for several hours, preferably overnight. Cut the beef into portions.
Pour into a saucepan, add some sunflower oil and fry the meat over high heat for 6-8 minutes.
Peel and grate carrots, finely chop the onion. Add the prepared vegetables to the beef, salt and season with spices.
Pour hot water into a saucepan - it should completely cover the meat. Cover and simmer under the lid over low heat for 60-90 minutes.
Cut the bacon into thin strips and add to the beef after about 50-60 minutes from the start of cooking. Add the soaked peas and add 1-2 cups of water to the pot. Cover and simmer for another hour. Sprinkle the finished dish with chopped parsley or dill; when serving, you can add a spoonful of sour cream to a plate with porridge.
Pea porridge is a delicious, appetizing and nutritious dish. It can be used on its own or as a hearty side dish for meat or fish. Its preparation requires a lot of time and preliminary soaking of peas. However, the result will surely delight the whole family.