How to cook pea porridge

How to cook pea porridge

Pea porridge - one of the most nutritious dishes. It can be served as an independent dish, especially if you fill it with cream or butter, add vegetables, mushrooms, meat. It is also an excellent side dish for fish and meat dishes, it goes well with sausages, smoked meats, meat by-products, poultry. Peas came to us from the Mediterranean countries, and our ancestors fell in love with him so much that today our compatriots consider these beans to be native Russian culture. However, far from every modern family pea porridge, so much loved by our grandfathers and great-grandfathers, often appears on the table. The problem is that not all housewives know how to cook pea porridge. In fact, this process is lengthy, but not complicated. And there are several tricks, the knowledge of which will help to significantly speed up the preparation of dishes from peas.

Cooking Features

Even an inexperienced cook can be able to cook pea porridge, tasty and tender, if he knows the peculiarities of the technological process and does not deviate from the recommendations of this or that recipe.

  • Pea porridge is boiled either from whole dry peas or from split. Chopped peas cooked much faster, but foods made from whole beans are considered more useful. Green peas usually do not boil porridge, as it has an unappetizing color and texture far from ideal.
  • If you cook porridge from unprepared dry peas, it will take a very long time: about 1, 5-2 hours, if the peas are split, and at least 2, 5-3 hours, if it is whole. Presoaking can shorten the cooking time for pea porridge several times. If soaked split peas for 8 hours, then porridge from it will be ready in 35-40 minutes. If at this time soak a whole pea, it will cook for about an hour. Soaking for 5 hours will allow you to cook porridge from split peas for 50-60 minutes, from the whole - for 1, 5 hours. If you didn’t think about soaking the product in advance, add a little soda to the water, then soaking the peas will be enough for only 30-60 minutes, but after it will need to be rinsed well.
  • Soaking peas can not only soften it, but also speed up the process of cooking porridge. At the same time, a film is washed off from the peas, which gives the product a characteristic odor, which not everyone likes. At the same time, the peas lose some of the substances that cause flatulence, which reduces the risk of discomfort after eating porridge.
  • Some people brew peas in the same liquid in which they were soaked, considering that then the porridge will come out more fragrant and healthy. But if you want the porridge to not have a specific pea smell, and there is a need to reduce the risk of increased gas formation in the intestine, it is better to drain the water, wash the peas, then pour it with clean water and then put it on the stove.
  • Pea porridge often burns during cooking. To avoid this, it is necessary to periodically mix it in the cooking process, separating from the bottom of the pan. The probability that the pea porridge will not burn, will be higher if you use the appropriate dishes. A good choice would be a thick-bottomed pan with a high-quality non-stick coating or an enamelled pan with a double bottom. Do not burn porridge and in the slow cooker.
  • In a slow cooker, pea porridge is cooked in quenching mode, and not cooking cereal dishes. The preparation time depends on the preliminary preparation of peas and its size, it usually takes 1-2 hours when using split peas and 1, 5-3, 5 hours for whole peas, that is, about 1, 5 times longer than when cooking peas pan

Ready pea porridge does not hurt to knead with a crush, intended for the preparation of mashed potatoes, to fill with butter or vegetable roasting. You can also cook porridge immediately with mushrooms, vegetables, meat, then it will not need any additions.

Proportions of peas and liquids

To obtain the expected result when cooking any cereals, it is important to choose the right proportion of dry ingredient and liquid. Pea porridge is usually boiled in water, less often in broth, it is not cooked with milk. Water and broth will need the same amount.

  • For crumbly pea porridge, a pea-to-liquid ratio of 1: 2 is suitable, not counting the consumption for soaking. That is a total of 2 glasses of water or broth will go to a glass of peas.
  • For a gentle porridge, the consistency resembling puree, use the ratio of 1: 4.
  • For porridge of average thickness, it is advisable to stop at a ratio of 1: 3.
  • In cooking porridge in a multi-cook liquid, you can take as much as when cooking in a saucepan. Despite the fact that in the slow cooker the peas are boiled longer, the water boils away more slowly.

Sometimes when cooking porridge from peas, the prescription amount of water is not enough, and it has to be added. In this case, you can add only hot boiled water.

In a glass with a capacity of 250 ml is placed 200 g of unshelled peas and 230 g of husked.

Important! Peas contain a large amount of vegetable protein, so that they can replace meat in the diet. This is important for those who observe the posts, adheres to the principles of vegetarianism.

Of the vitamins in peas, vitamin A is the most abundant, which helps in the regeneration of tissues, helps strengthen eyesight. Also, peas are rich in vitamins of group B, necessary for normal metabolism, strengthening the nervous system. The significant content of iron in peas and a number of other elements helps to prevent the occurrence of anemia and improve the general condition of the body.

Despite the high calorie content, pea porridge is not forbidden to be used by people who have problems with excess weight, because proteins predominate in peas, not fats or carbohydrates, and a small portion of pea porridge saturates them for a long time, helping to give up extra snacks. Peas cleanse the intestines, for which he is also valued by supporters of a healthy diet. However, pea porridge is not considered a light meal, it often causes flatulence, heartburn, and heaviness in the stomach. It is better to abandon it to young children, the elderly, as well as those who have diseases of the gastrointestinal tract.

A simple recipe for whole pea pea porridge

Composition:

  • unshelled peas - 0, 2 kg;
  • water - 1 l (including consumption for soaking);
  • salt - 5 g.

Method of preparation:

  • Pick peas, getting rid of black and other damaged specimens, pebbles and vegetable garbage. Rinse under running water by placing in a strainer. Pour into a bowl, fill with water in the amount of 0, 5 l. Leave for 5-8 hours.
  • Rinse the peas again, put it in a saucepan, and fill it with 0.5 l of clean water.
  • Put on a slow fire. Bring to a boil. Remove the foam that has protruded on the surface. Cover the pan with a lid, boil the peas for half an hour.
  • Add salt, mix. If necessary, add half a cup of hot boiled water.
  • Continue cooking for another half hour. Check the readiness of the peas - it should be moderately soft, not crunchy on the teeth.
  • Remove the pan from the heat. Mash peas with tolkushkoy.

When serving peas, pour over cream or melted butter. Pea porridge made from this simple recipe is usually served as a side dish.

Pea peas from peeled peas in a pan

Composition:

  • split peas - 0, 23 kg;
  • water - 1 l;
  • salt, spices - to taste;
  • butter - to taste.

Method of preparation:

  • Pea, peel, wash, pour two glasses of water, leave for 5 hours.
  • Drain, rinse peas again. Put it in a saucepan, cover with remaining water.
  • Boil the peas 40 minutes after boiling, 10 minutes before cooked, add salt.
  • If there is water in the pan with peas, drain it.
  • Add butter to the peas, mix.
  • Return the pot of peas to the stove and hold it on a very slow fire for another 5 minutes.

Porridge cooked according to this recipe is tender and tasty. It can be served not only as a side dish, but also as an independent dish.

Pea porridge in a slow cooker without soaking

Composition:

  • peas peas - 0, 23 kg;
  • water - 0, 75 l;
  • salt, spices, oil - to taste.

Method of preparation:

  • Put the washed peas in the multicooker bowl. In this unit you can cook it even without soaking. This process is long, but does not require the participation of the chef.
  • Fill the peas with water, add salt and spices.
  • Turn on the device by selecting the “Quenching” program. Set the timer to 1, 5 hours. If the slow cooker is not too powerful, you can set the timer for a longer time.
  • Wait for the program to signal the end of the program. Add butter to the porridge, mix. Leave it to languish in heating mode for another 10-20 minutes.

Cooking porridge from peas in a slow cooker is an easy task that even a novice hostess can handle without problems.

Pea Porridge with Vegetables and Cream

Composition:

  • peas peas - 0, 23 kg;
  • water - 0, 5 l (not counting the consumption of soaking);
  • carrots - 100 g;
  • onions - 100 g;
  • sweet pepper - 100 g;
  • cream - 100 ml;
  • refined vegetable oil - how much will go;
  • salt, spices - to taste.

Method of preparation:

  • Rinse the peas, soak for 4-5 hours in plenty of water, rinse again and place in a saucepan.
  • Fill with clean water, put on the stove. On medium heat, bring to a boil, remove the foam, reduce the heat. Pickle.
  • Cook until ready for 35-40 minutes, stirring occasionally.
  • While peas are cooking, prepare the vegetables. Peel carrots, chop on a coarse grater. Fry in vegetable oil on low heat until soft. Onion, freed from the husk, cut into thin half-rings, fry until golden brown. Pepper seeds are removed, cut into strips, fry on high heat. Stir the vegetables together.
  • When the peas melt to softness, add heat and evaporate excess water if it remains.
  • Remove the pea pot from the heat, add the cream to it. Mash the peas with a potato masher or a special mixer nozzle.

After spreading the pea porridge into plates, place the fried vegetables on top, after which the dish can be served.

Pea Porridge with Mushrooms

Composition:

  • unshelled peas - 0, 2 kg;
  • water - 0, 5-0, 75 l (without taking into account the consumption of soaking);
  • fresh mushrooms (white, chanterelles or champignons) - 0, 2 kg;
  • butter - 50 g;
  • onions - 100 g;
  • salt, spices - to taste.

Method of preparation:

  • Peas, after sorting and rinsing, pour at least two glasses with water and leave overnight.
  • Rinse peas, cover with clean water, put on fire. The more tender you want to get porridge, the more you need to add water and the longer it will have to boil.
  • Boil an hour or a little longer after boiling water in a saucepan, until soft peas. 15 minutes before cooked salted porridge.
  • Mushrooms, after washing and peeling, cut into small pieces.
  • Free the onions from the husk, cut into small cubes.
  • In a frying pan, melt butter, fry the onions and mushrooms in it.
  • Place half of the mushroom dressing in a pan with porridge, mix it well.

Spreading the porridge on plates, place the remaining mushrooms on top. During fasting, butter can be replaced with vegetable oil.

Pea porridge with smoked meats in a slow cooker

Composition:

  • peas - 0, 2 kg;
  • water - 0, 75 l (excluding consumption for soaking);
  • smoked pork ribs - 0.5 kg;
  • onions - 100 g;
  • refined vegetable oil - 30 ml;
  • salt, spices - to taste.

Method of preparation:

  • Pre-soak peas for 8 hours, rinse.
  • Peel the onion, cut it into thin half rings.
  • Cut the ribs into pieces so that there is one bone in each.
  • Pour oil into the multicooker bowl. Turn on the device, using the program “Frying” or “Baking”.
  • Put onions in a bowl, fry for 3 minutes. Add edges to it. Fry smoked meat for about 5 minutes.
  • Put prepared peas on ribs, pour in hot water. Add spices and salt.
  • Change the program to “Quenching”, set the timer to 1, 5 hours.
  • After completion of the program, mix the porridge with smoked meats and leave it for 15-20 minutes in the heating mode.

Pea porridge goes very well with smoked meats. The finished dish has a seductive aroma, against which few people can resist.

Pea porridge for dessert

Composition:

  • split peas - 0, 23 kg;
  • water - 0, 5 l (without consumption for soaking);
  • salt - a large shchipot;
  • honey - 10-20 ml;
  • butter - 30 g.

Method of preparation:

  • Rinse pre-soaked peas, place in a saucepan, cover with water and cook until ready. 5-10 minutes before the readiness lightly salt it.
  • Mash the peas, turning them into puree, any way you want.
  • Add softened butter and honey melted to a liquid state, whisk with a blender.

Serve sweet pea porridge with nuts and dried fruit - this is an exquisite dessert.

Cooking porridge from peas is not difficult, but to get a perfect result you need to know the peculiarities of cooking technology of this dish and be patient, because even after steeping the peas are boiled for a long time.

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