As a rule, many healthy dishes do not always have a pleasant taste. Smoked pea soup is an exception to the rule. Legumes have long been known for their beneficial qualities. Peas are high in protein. The figure is almost the same as in beef. Only here protein from peas will be absorbed an order of magnitude faster than meat. In addition, pea soup is full of healthy amino acids, vitamins and trace elements from the periodic table (iron, phosphorus, calcium, manganese).
It is not without reason that this healthy and tasty first course was liked by vegetarians and those who prefer to eat the right foods during Lent. Too often, eating pea soups is not recommended for pregnant women, the elderly, young children and those who have problems with the gastrointestinal tract.
Tasty variations
The hot first dish of peas appeared many millennia ago. Even in ancient Rome, it was sold on the streets, and quite expensive. In Greece, pea soup was a dish worthy of rulers, rare and revered. Nobody will name the exact place of appearance or origin of the recipe for pea soup with smoked meats.
In every country, such dishes have long been prepared, only the recipe and some ingredients differ. For example, in Mongolia, in the process of cooking pea soup, tomato paste is added, mixed with thick homemade sour cream. And the Italian cooks, of course, put a lot of cheese and even add red wine to the soup dressing. In Ukraine, pea soup is not complete without the famous greasy greaves. In the Netherlands, they lay a lot of all kinds of vegetables. But in Germany, the emphasis is on a variety of meat in the soup, and vegetables are put to a minimum. Each country adds something of its own, personal and individual.
We picked up some interesting but easy to prepare recipes with photos of pea soup with smoked meats. The average calorie portion of the proposed recipes will be from 160 to 228 kcal. The more delicious smoked meat of different types, the correspondingly more calorie soup will be. But the taste index increases significantly if several types of smoked meat are used in the preparation. The choice is the hostess.
Step by step photo recipe for pea smoked soup
The set of products for cooking is very simple and affordable in terms of price. Absolutely any smoked meats can serve as a meat component: pork ribs, chicken breast or chicken legs, raw smoked sausage, etc. Even homemade smoked bacon can be an excellent ingredient for such a soup.
Required Product List
- Potato - 3 pcs.
- Smoked meats (meat) - 200 g.
- Smoked meats (on bones for broth) - 200 g.
- Carrots - 1 pc.
- Onion - 1 pc.
- Peas - 320 g
- Garlic - 3 tooth.
- Bay leaf.
- Pepper - 3 peas.
- Greens.
How to cook
It seems to many that the dish is quite complicated for a beginner in the culinary business. In fact, it is very simple and quick to prepare pea soup with smoked meats. With a photo, the steps described in steps it is very easy to understand how to prepare the ingredients and in what order to add them to the soup.
The first thing to do is rinse the meat and send it to cook. Add water to the bay leaf, a few peas of pepper, a pinch of salt, onions, slices of carrots. For pea soup with smoked meats, it is recommended to always take two types of meat: with and without bone. Bone - this is rich, with a rich rich aroma and texture, the broth. But meat without bone is a nice bonus that will delight in a plate. Depending on the type of meat, cooking the broth takes from 25 to 50 minutes. We take out the cooked meat on the bone and set aside to cool.
Peas, presoaked for 3-6 hours, fall asleep in a pan with broth. So that the soup does not immediately become cloudy, during soaking, do not forget to change the water 5-7 times and rinse the beans with your hands. While the peas are cooked, the cooled meat is taken apart and cut into portioned cubes. We send to the broth.
Pour a little oil into the pan, drop a clove of garlic into it. A minute is enough for garlic to give all its flavor to the oil. We take it out, throw it away. In the butter we put the carrots and onions, chopped into strips. Cut into small cubes of smoked meat without bones (meat, sausage or sausage) and also send it to fry.
At this point, potatoes can be added to the peas. After 10-12 minutes, the carrots, smoked meats and onions go to the soup and fry. It remains to darken the dish for another 15 minutes. Turn off the fire under the pan. Pour into a pea soup with smoked meats a large amount of fresh herbs, chopped garlic, green onions.
Smoked chicken and mushroom pea soup
The second recipe for pea soup with smoked meats will be more saturated in terms of the number of ingredients. In addition to products, pots and stoves for cooking, you will also need a kitchen assistant - a blender. With it, we will turn an ordinary soup into a real culinary masterpiece, worthy of the most sophisticated restaurant. By the way, this recipe is perfect for a multicooker.
Essential Ingredients
- A glass of peas.
- Carrots - 1 pc.
- Onion - 1 pc.
- Smoked chicken meat (half chicken: breast, chicken, thigh) - 350 g.
- Champignons - 230 g.
- Oil.
- Garlic - 4 tooth.
- Bell pepper - 1 pc.
- Greens.
- Tomato - 1 pc.
- Spice.
How to cook
Experienced housewives know that pea soup is best cooked in the morning, and soak the beans in the evening. This is very convenient, because you do not need to wait and count the hours. Just pour a glass of peas with water, leave it overnight. If there is an opportunity (someone goes to bed late enough), change several times the water in a bowl of peas.
In this case, a step-by-step recipe for pea soup with smoked meats will be prepared much easier than the previous one, despite the many ingredients. In a pan (multicooker capacity, cauldron) we send peas, smoked chicken, cubes of potatoes. Fill with water and put on medium heat. If you cook soup in a slow cooker, then you can immediately lay vegetables. If the soup is on the stove, then it’s better to cook the roast according to the classic recipe.
While the chicken with peas and potatoes are cooked, we are engaged in frying. In a frying pan, we heat a little oil. Pour onions and garlic, lightly fry. Add carrots, bring to golden. Next, add finely chopped bell peppers and tomato cubes into straws. Tomim vegetables 5-10 minutes.
We take out the chicken from the soup and set aside to cool. Her place in the pan is vegetable frying. Cook for a few more minutes and turn it off. Now it's time to work on the blender. In the resulting mashed potatoes we add the chicken meat disassembled into fibers or diced.
When serving, add fresh herbs or sour cream to the plate. Dill or basil looks best in pea soup. They have a richer flavor, which is ideal for legumes. But the most delicious is pea soup with smoked meats (the photo confirms), if you add golden and crisp white crackers to the plate. By the way, they can be prepared on their own without any special time costs.
Crackers for pea soup
There are two most popular types of crackers: white square flavorful crackers without a particularly pronounced taste and fragrant, rich garlic croutons. Cooking both options is easy.
For garlic croutons, you should take a few even square slices of brown bread. Peel the garlic and grate the bread. One piece should take about three prongs. Then the bread is cut into portioned pieces (straws or cubes) and mixed with salt, ground pepper and a couple of spoons of vegetable oil. Sprinkle on a baking sheet. It is not necessary to cover it or to lubricate it with something. We send bread to the oven for 15-20 minutes. Depending on the type of oven, the cooking time for the croutons will be different, so through the window we observe the cooking, without leaving far from the stove.
White crackers are even easier to cook. Cut the bread into cubes. We spread them on a hot frying pan without oil. For 2-3 minutes, fry the crackers over high heat. Pour on a plate, lightly salt and let cool.