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A culinary masterpiece that has been familiar to many since childhood. The dish is very tasty and has a lot of useful properties, and for most children it is the most favorite and revered dinner.

Since ancient times, peas have been used by our ancestors not only in the form of porridge, but also for making soups, jelly and even aromatic pies. The popularity of this product is due to the large number of microelements, vitamins and other useful components that it is full of.

However, in order for the dish to turn out tasty, aromatic and not lose its usefulness during cooking, it is worth knowing a few basic culinary tricks, namely how much to cook. According to professional chefs, the taste characteristics of the dish depend on the cooking time. It’s worth talking about this nutritious dish in more detail.

Preparing the peas for cooking

Porridge with meat addition

To prepare this dish, you must use pork, beef, chicken or pork ribs. Also, you need to use water, peas, oil, seasoning and onions.

The meat must be boiled with the addition of various herbs and seasonings. When the meat is cooked, it is necessary to remove the foam. Next, when the meat is ready, you need to cut it into pieces, and the broth that remains in should be strained and added to the main product. It is worth boiling peas in this water. When cooking peas, add fried onions and cooked meat. Mix everything thoroughly and leave for 20 minutes under a closed lid.

You can add greens to serve.

In general, pea porridge is an option for those who want to cook tasty and healthy meals. Household members will definitely appreciate the pea.

We all know from childhood that pea porridge is an incredibly tasty and satisfying dish, which is very healthy and provides the body with important vitamins and minerals. Pea porridge contains many plant proteins necessary for health. Rarely, pea porridge goes well with meat products and is easy to prepare.

How to cook pea porridge in water without soaking?

How to cook pea porridge in water without soaking and what are the secrets? There are a huge number of recipes for pea porridge and the first point is always long soaking of the peas. This method promises faster boiling of the cereal.

There are several secrets to bypass the lengthy soaking process.

1. Before cooking, well-washed peas can be poured with boiling water for 15-20 minutes, drained, and fresh water added for cooking.

2. If you have little time, leave the peas in water containing soda for 1 hour. Half a teaspoon per 3 liters. there will be enough water. Then the peas should be thoroughly washed and cooked in plain water.

3. The easiest way is to add soda when cooking peas. Some housewives consider this method unacceptable, since in this case thin transparent films are not washed off from the grains, due to which the porridge may have a somewhat specific smell. However, this drawback is so insignificant that even the most sophisticated gourmets sometimes do not notice it.

To prepare pea porridge in water without soaking, we need fairly simple ingredients:

• 2 cups peas;
• Liter of water;
• Half a teaspoon of soda;
• Salt and spices to taste.

The preparation steps are also very easy and understandable.

1. It is better to choose small and high quality peas. Before cooking, the cereal must be thoroughly sifted and washed. Take cooking utensils with a thick bottom and walls; a classic cauldron is ideal.

2. Fill the peas with water and place on the stove, the heat should be medium. After boiling, reduce the heat to low and cook the porridge until cooked for 40 minutes to an hour.

3. Porridge burns easily, so stir it constantly during cooking. If you chose the latter cooking option without soaking, then do not forget to add soda to the pan.

4. You need to salt the pea porridge at the very end (so as not to delay the boiling of the kernels), then add all the necessary spices. In a similar way, pea porridge is cooked in broth.

5. Add oil (vegetable or butter) to the finished porridge, place on plates and sprinkle with onion or dill.

6. That's it! The resulting culinary masterpiece can be eaten.

Pea porridge with meat in a slow cooker

Once you've mastered the basic recipe using water or broth, don't stop and keep experimenting. Pea porridge cooked with meat turns out to be very rich, tasty and aromatic, and a multicooker will help you reduce the time you spend in the kitchen: you will not need to constantly monitor the porridge, stir it and add water.

Properly cooked peas with meat can even be placed on a festive table. To create a real culinary miracle, you will need the following ingredients:

• 500-600 gr. beef, lamb or pork (a very tasty dish is obtained if you take beef ribs or shoulder blade);
• 1 cup split peas;
• 400 ml. warm boiled water;
• One piece each of carrots and onions;
• Sunflower oil;
• Salt, spices and herbs.

The cooking time for meat pea porridge in a slow cooker ranges from 40 minutes to 2 hours and depends on the duration of soaking the peas. The recipe sequence is simple and similar to preparing other side dishes with meat.

1. First, you need to prepare the food properly. Wash the meat thoroughly under water, dry it with paper napkins and cut into small cubes. We grate the peeled carrots, finely chop the onion, and wash the pre-soaked peas again.

2. Pour sunflower oil into a container, and when it warms up, put pieces of meat into the multicooker and fry in the “frying” mode (if your multicooker does not have this, the “baking” mode is perfect) for 15-20 minutes. You can alternate cooking meat in this way: fry for 10 minutes with the lid closed, and the rest of the time with the lid open, so that it turns out browned.

3. After this, take out the meat. After washing and drying the bowl in the multicooker, we prepare it for frying onions and carrots. Sauté the onion with the lid open for 8-10 minutes, then add the carrots and, stirring occasionally, cook the vegetables for another 5-7 minutes.

4. Now add washed peas and fried meat to the vegetables, fill everything with warm water, season, salt and leave to cook for 2 hours in the “stew” mode (the “cereals” or “buckwheat” mode is suitable). All excess water should boil away. If instead of fresh meat you decide to cook peas with stew, then soak the peas for the whole night - the cooking time in the slow cooker will be reduced by 2 times.

5. When the peas are boiled and the meat is completely stewed, the dish, decorated with herbs, can be flavored with butter and served. Rest assured, you will definitely be asked to reveal the recipe for this soft and incredibly appetizing dish.

Cooking pea porridge in a pressure cooker

Pea porridge-puree is prepared in a pressure cooker several times faster and easier than in ordinary pans that are familiar to us. Healthy and nutritious pea puree is always included in children's menus, so very often pea porridge, familiar to us from an early age, evokes associations with kindergarten and lower grades of school. In a pressure cooker you will be able to prepare exactly the kind of porridge-puree that you had the pleasure of chewing on both cheeks in your childhood.

Preparation:

1. Pour 3 cups of water into the pressure cooker and bring to a boil.

2. Add the washed peas and after the second boil, turn the heat to minimum and simmer for 1.5-2 hours.

3. Grind the puree using a blender or mixer, add salt, spices, green onions and oil, leave to brew for 5-10 minutes and place on plates, flavoring the porridge with tomato or sour cream.

You can serve this delicious side dish not only with smoked meats, fried fish and meat dishes (cutlets, steaks, goulash, ham), surprise your loved ones with an original recipe - add pieces of fresh cheese to the porridge.

How to cook pea porridge so that the peas are boiled?

Pea dishes have been extremely popular for many years now. However, for some housewives, completely boiling pea kernels still remains an unsolved problem, which means that our useful secrets for preparing this miracle porridge will be very useful.

1. The most well-known way to achieve swelling and quick boiling of peas is to soak them for 8-10 hours; every housewife is familiar with this simple technique. But not everyone knows that the effect can be improved if you constantly change the water at least once every 2 hours.

2. By adding a small amount of soda (0.5 tsp) to the soaking water, the soaking time will be reduced several times - you will only need 1-2 hours. After this procedure, the peas must be thoroughly washed.

3. The fastest way is to pour a pinch of baking soda into the pan while cooking. But not everyone likes this solution - the porridge retains a slight soda taste, but very insignificant.

4. And finally, a little-known, but very effective method: when you just start cooking porridge, pour a minimum amount of water over the peas, and then gradually add small portions of cold water to the dish being prepared. In this case, you will have to cook for a very long time and on minimal heat, but the result will justify the time spent - the peas will boil well and will be very tasty.

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A traditional dish of Russian cuisine is goroshnitsa. An economical, satisfying, nutritious dish that was sure to be present on the tables of peasants and nobility. Even the festive feasts of the kings could not do without it. Classic pea porridge was boiled in water and seasoned with sautéed vegetables. In wealthy families it was supplemented with meat, delicacies or smoked meats. They baked pies with her and even cooked cutlets. Dry peas filled with water were simmered for a long time in a clay pot in a Russian oven, so they boiled well and turned into puree.

We suggest preparing traditional pea porridge according to a step-by-step recipe in a saucepan on the stove, supplementing the dish with smoked meats or vegetables.

Step-by-step recipes for pea porridge - general principles of preparation

To get tasty and nutritious peas, you need to choose the right cereal. First of all, the peas must be well-ripened, as evidenced by their rich orange color. The surface of the grains should be smooth and well polished. Try to bite into one of them, if you don’t need to make any effort - the cereal will boil quickly. Often when choosing, the question arises of which peas are better to take, crushed or whole. Of course, it will take less time to boil crushed peas, and there is no need to soak them, but from whole peas the porridge is obtained with a richer taste.

Pea can be cooked with preliminary soaking or without such a procedure. For proper soaking, you need to take three parts of water to one part of whole or crushed peas. The optimal time for soaking peas is from two to six hours, no more. When kept in water for a long time, peas often turn sour and are not cooked through. If you decide to soak it in the evening, put it in the refrigerator and be sure to rinse and change the water at least twice. It is worth noting that even after a long soaking, the porridge will take from forty minutes to an hour to cook.

You should not soak, much less cook, peas in running water. Often it contains impurities that prevent the peas from boiling even after prolonged cooking. It is best to take bottled water, and pass running water through a filter in advance, and then let it sit well.

There are many options for preparing pea porridge, and they are all based on the recipe for classic pea porridge, a step-by-step recipe for which is given in the article. It is usually not supplemented with anything, but only slightly flavored with butter. You can enhance the peas by frying vegetables; the dish is often prepared with meat: pork, beef, chicken and even minced meat. It is often prepared with smoked meats. Aromatic peas do not require excess spices, but a richer taste can be obtained by adding a little ground coriander.

It is advisable to cook pea porridge in a non-enamel pan with a thick bottom, but if you don’t have one, you can get by with a simple aluminum pan. It is recommended to add water in a ratio of 1:3 or visually navigate by level. The liquid should cover the layer of peas by at least two centimeters. After boiling, cook the pea porridge over low heat, trying to stir as often as possible so as not to burn. Having a multicooker greatly simplifies the process. In it, the peas do not stick to the bottom, but it is advisable to look after them at least occasionally until the peas absorb the water so that they do not run out.

To determine readiness, just look at the dish itself - the peas should be almost boiled. But this is a matter of personal taste; some people prefer uncooked pea porridge. In this case, you should definitely test the peas for softness.

Pea porridge: step-by-step recipe for classic pea porridge

The simplest, one might say, basic option for preparing pea porridge. A step-by-step recipe is the basis for imagination. Instead of butter, you can add greaves, pre-fried meat in the form of minced meat or pieces, smoked meats or mushrooms. After this, the porridge should be allowed to warm up a little and brew.

Ingredients:

One and a half glasses of peas;

Three glasses of filtered or bottled water;

Half a spoon of fine salt;

1/3 pack of “Farmer” butter.

Cooking method:

1. Thoroughly wash the sorted peas under the tap. Place it in a saucepan and add three glasses of filtered water. It is recommended to take two parts liquid for one part peas. Whether there is enough water can be determined by its level; the liquid should cover the peas by 2 centimeters, no less and no more.

2. Over high heat, bring the contents of the pan to a boil, then set the heat to medium. By this time, a lot of foam will have accumulated on the surface; it needs to be removed. We do this with a spoon or slotted spoon - carefully remove it, not leaving even a small portion. Next, cook the peas at the lowest possible heat, not allowing the porridge to boil intensely.

3. Cook the porridge, lightly covering the pan with a lid. Stir constantly so that the peas that have settled to the bottom do not burn and carefully monitor the water level, adding more if necessary.

4. When the peas begin to boil and become soft, add salt. Mix thoroughly and continue cooking until we get the desired consistency and thickness. Some people like homogeneous pea porridge, while others like the feel of individual peas. It must be remembered that a homogeneous pea mixture thickens greatly as it cools.

5. Add a piece of butter to the finished porridge and mix well. For greater homogeneity, you can beat the peas with a blender.

Pea porridge: step-by-step recipe with roasted vegetables for a slow cooker

Cooking pea porridge according to a step-by-step recipe for a multicooker is simplified by the unnecessary need for constant stirring and supervision. Attention is required only the first time until the water is absorbed into the peas. The recipe differs from the classic version in a different sequence of actions.

Ingredients:

Split peas – 400 gr.;

Two medium carrots;

Large onion;

Two tablespoons of vegetable oil;

Coriander.

Cooking method:

1. If in the first recipe we start the preparation with peas, in this version we initially prepare the frying. We peel the vegetables, chop the carrots with the coarsest grater, and chop the onion into small cubes. Pour about two tablespoons of oil into the bowl and warm it up a little. Place the vegetables and cook on any frying option until golden brown. Stir as often as possible, it is important not to dry or fry the vegetables, just bring them until soft.

2. Sort out the peas. We rinse, place on the vegetables and fill everything with water so that it covers the peas by two centimeters. It is not advisable to fill the cooking bowl more than halfway, otherwise water will run out of it.

3. After making sure that there is enough liquid, close the lid and run the “Stew” or “Multi-cook” option for one hour. Be sure to monitor the process at least occasionally. Make sure that the peas do not run away, check the water - add as needed.

4. After finishing the program, we check readiness. If the peas are poorly cooked and still hard, increase the time. Having received the porridge of the desired consistency, add salt, mix and leave for another quarter of an hour on heating.

5. Ready-made pea porridge, as in the step-by-step recipe above, can be supplemented with any products. But this must be done before you put it on heating.

Pea porridge: step-by-step recipe with smoked ribs without carrots

You will need a spacious cast-iron cauldron or a separate thick-walled frying pan. Thanks to the smoked meats, peas are not only tasty and more nutritious, but also aromatic, “smoky.” Pea porridge, according to this step-by-step recipe, is prepared without carrots; the lack of characteristic sweetness is compensated for with sugar.

Ingredients:

Half a kilo of crushed peas;

Large onion head;

700 gr. smoked pork ribs;

A teaspoon of sugar;

Three tablespoons of corn oil.

Cooking method:

1. We select all the debris from the peas, wash them and put them in a bowl. Fill with water so that it completely covers it, add a teaspoon of soda and stir well. Set the bowl aside for at least half an hour.

2. Cut the “ribbon” of smoked ribs into pieces, divide large ones in half or chop into even smaller pieces.

3. Place a cauldron on the stove, pour oil into it, and turn on medium heat. Having warmed up the fat well, lower the meat pieces into it. Fry, stirring, for five minutes. Smoked ribs are already ready to eat; we just need to achieve a slight blush on their surface.

4. Peel the onion. Cut in half and chop thinly. Transfer to the ribs, evenly distributing over all pieces, sprinkle with sugar. Simmer over low heat until the strips acquire a pleasant amber hue.

5. After thoroughly washing the peas, put them in a cauldron. Fill with boiling water, observing the recommended proportions or focusing on the water level. Mix everything well and cover the cauldron with a lid. Cook the peas at a minimum boil for about one and a half hours. Once the peas absorb water, they may begin to burn. Try to stir the porridge more often, lifting its bottom layer up so that the peas are steamed evenly.

6. Add some salt to the finished peas and remove from the stove. Do not over-salt, the smoked ribs have already been salted.

Tricks for preparing pea porridge using step-by-step recipes - useful tips

Not all of the step-by-step pea porridge recipes described above involve soaking peas. If you have enough time, soak it anyway - the cooking time will be significantly reduced.

There is no filtered or bottled water, cook peas in unsalted mineral water. Even carbonated one will do.

When bringing to a boil, systematically remove the foam that has risen to the surface and stir as often as possible, especially the first five minutes. While stirring, try to reach the bottom of the pan with a spoon and separate the settled peas from it. If you don't do this, they will stick to it and may burn in the future.

It happens that the water used is not running and the peas seem to have been chosen correctly and no matter how much you cook the porridge does not turn out homogeneous. Try uncooked peas; if they are soft, puree the peas to the desired state with a blender.

Using split peas or soaking them is not the only time-saving option. Using a pressure cooker will cut it in half, but you need to cook pea porridge in it with extreme caution. First of all, you should not fill the pan above the recommended level. The proportions of peas to water should be strictly observed and steam should not be allowed to escape intensively through the valve. This indicates strong seething inside, and this can literally turn out to be dangerous: the water will evaporate quickly, the valve may become clogged with splashes of pea puree and the pressure cooker will “explode”.

The classic version of pea porridge, the step-by-step recipe for which is described in detail above, is not only the basic one for all its types, cooked in a saucepan. It is also truly versatile! These peas are used to make meatballs; they can become the basis for pancakes, pea cutlets, and even the filling for delicious pies.

Few people know that peas contain a huge amount of microelements and vitamins. From time immemorial, there was a special attitude towards him in Rus'. Soups, cereals, and pies are traditional dishes on the table. We will tell you how to cook pea porridge, you will also find out what the benefits of pea porridge are and what substances it contains that are necessary for humans.

How to cook pea porridge correctly?

Pea porridge contains vitamins, amino acids, various minerals and antioxidants necessary for the health of the body. It contains proteins, mineral salts, and natural fiber. Porridge made from peas is very healthy. It is nutritious, satisfying and high in calories, indispensable for people whose credo is an active lifestyle, as well as for those involved in sports. To restore strength and energy calories spent after physical activity, it is recommended to consume pea porridge. The vegetable protein it contains helps muscle growth, and porridge perfectly complements a variety of vegetables and meat. You just need to know how to cook pea porridge.

The benefits of pea porridge

The uniqueness of this dish lies in its healing properties. Eating pea porridge helps eliminate constipation and poor appetite. It is useful for people who have anemia, pressure changes, and anemia. Antioxidants contained in pea porridge are useful for skin diseases. When consumed regularly, porridge helps maintain healthy and youthful skin. Peas are a filling food. To get rid of the feeling of hunger, a small portion is enough for a person.

How to cook pea porridge

I will tell you the secrets of preparing an ancient healthy dish. We will need peas (crushed grains) - 0.5 kg, two small onions and salt. If you don't have crushed peas, you can use whole peas, but they should be cooked longer. It's better to soak it overnight before cooking. We wash and sort the grains. Pour the peas into an enamel pan and fill with cold water so that it covers the grain by 2 cm. Place on the stove and bring to a boil, then reduce, cook over low heat for 1.5 hours, stirring constantly. During the cooking process, water will be absorbed into the peas, so I constantly add water to the pan so that it is always 2 cm above the level of the cereal. In this case, the porridge will cook faster, become boiled and without lumps. Salt it at the end of cooking, and then remove it from the stove. Take the onion, peel, finely chop and fry in vegetable oil until golden brown. Add to the porridge and mix thoroughly. Knead the porridge with a wooden spoon and serve.

How to cook pea porridge with meat

Prepare the peas in advance (soak overnight). Required: 200 g of peas and 200 g of beef tenderloin, 1 carrot, 1 onion, lean oil, spices to taste. We take the meat, cut it into small pieces and fry it in a deep pan. Add finely chopped carrots and onions, mix and continue frying for several minutes. After this, add the peas and fill with water - as in the previous version. Cook the porridge for an hour, remembering to stir constantly. At the end of cooking, add salt and pepper. Before serving, garnish with parsley or cilantro. Delicious porridge is made from fresh green peas. In this case, the cooking time will be reduced; the peas do not need to be soaked. Fill the peas with water in a 1:1 ratio and cook until tender, then add salt and butter.
This option for preparing pea porridge goes well with buckwheat, which allows you to improve the dish and make it more tasty. To do this, add a little buckwheat at the end of cooking and bring the dish to readiness. Serve with fresh vegetables and herbs.

Harm of pea porridge

Pea porridge is useful for people of all ages, from babies to the elderly. But there are also contraindications, in the presence of which the consumption of pea porridge should be reduced. To avoid digestive problems, older people should not include it in their diet too often. Eating porridge can be harmful to people with acute nephritis or exacerbations of diseases of the digestive system, so this dish should be consumed with extreme caution. It is contraindicated for people suffering from excess cholesterol, gout and poor blood circulation.

The taste of pea porridge is familiar to everyone from distant childhood. Peas, as it turned out, were first known to the inhabitants of Mediterranean countries, then they began to be cultivated in Tibet and China, from where the product migrated to the cuisine of Rus'.

Pea porridge is a tasty and satisfying dish that goes well with fried sausage or smoked meats.

To prepare pea porridge you will need:

• sunflower oil - 50 ml;
• salt;
• peas – 600 gr.;
• medium-sized bulbs - 2 pcs.

It will take 1.5 hours to prepare.

Calorie content of the finished porridge: 287.38 kcal.

Step by step recipe:

Recipe for amazing pea porridge with cracklings and onions

In Rus', peas were an honorable dish, but now they have lost their former popularity. But experienced chefs, adding just a few ingredients, turned it into a modern dish.

Ingredients for pea porridge:

• medium-sized bulbs – 2 pcs.;
• lard – 100 gr.;
• peas – 150 gr.;
• salt.

Time spent cooking: 1.5 hours.

Calorie content: 326.38 kcal.

Step-by-step recipe for pea porridge with cracklings and onions:

Recipe for delicious pea porridge with pumpkin in a pot

A wonderful recipe where proper heat treatment of pumpkin can surprise even non-lovers of this vegetable.

Recipe ingredients required:

• peas – 200 gr.;
• salt;
• oil – 40-50 gr.;
• pumpkin – 250 gr.;
• garlic - a couple of cloves.

Cooking time: hour.

Calorie content: 202.55 kcal.

Step-by-step instructions for preparing porridge:

Pea porridge with meat in a slow cooker

A traditional dish of Russian cuisine can be prepared using modern technology. According to housewives, the taste of the dish is not inferior to traditional porridge cooked on the stove.

Recipe Ingredients:

• beef - 600 gr.;
• split peas – 200 gr.;
• water – 2 glasses;
• salt – 1 tsp.

Time spent cooking: 2 hours 40 minutes.

Calorie content: 141.27 kcal.

Step-by-step process for preparing pea porridge with meat in a slow cooker:

Pea porridge with chicken in a slow cooker

Due to the presence of protein and low calorie content, the dish is often included in their diet by athletes. It is also used during dieting and fasting.

To prepare the dish you will need:

• crushed peas – 500 gr.;
• greenery;
• butter – 60 gr.;
• water – 600 ml;
• salt, spices, pepper;
• chicken fillet – 400 gr.;
• vegetable oil – 40 ml.

Cooking time: 2 hours.

Calorie content: 171.15 kcal.

Step-by-step technological process:

Distribute the finished porridge among plates and serve, after garnishing with chopped herbs.

Pea porridge is a nutritious and satisfying dish that is simply impossible to spoil. But in order for it to turn out not only tasty, but also to retain its beneficial properties during cooking, you need to adhere to several rules and know the intricacies of cooking.

Preparation:

Additional Ingredients:

And finally, a few secrets:

• when there is no time to soak the product, pour it with cold water (proportions 1:4), bring to a boil over high heat, then reduce the heat to medium and continue cooking until the peas are boiled, not forgetting to remove the foam during the process;
• for flavor, you can sprinkle a little sugar, throw in a couple of bay leaves and pepper;
• peas go well with sauerkraut, cucumbers, chops and beef cutlets;
• the leftovers of the dish can be used as a filling for pies;
• It is not advisable to cook the product in a double boiler; the taste of the dish will turn out very strange.

You don’t need to season pea porridge at all - its taste will always be bright even without additional ingredients.

The next video contains another recipe for making pea porridge.