Pea porridge has been present in Russian cuisine for several centuries. Traditionally, it was cooked from the unshelled product, with the addition of a large amount of water. The peas were boiled completely, and the dish was considered successful when it acquired a puree-like consistency. They ate it with fried onions, which were added after cooking. And the remaining mass from dinner was not thrown away, but was used as a filling for pies.

Advantages and disadvantages of the dish

Such significant attention to the product is explained by its high nutritional value. The dish is high in calories (from 180 Kcal), very filling, even without additional ingredients. It is the richest source of plant protein, which can replace animal protein during fasting or if you need to quickly restore strength after hard work.

Today, the recipe for pea porridge is interesting for vegetarians who avoid eating meat products. It must be present in the diet of athletes - athletics and strength training. But the dish will also benefit an ordinary person, because it is rich in microelements and amino acids. Despite the calorie content, it will support your diet, as it dulls the feeling of hunger for a long time. Porridge can be deliciously prepared from split peas.

The advantages of the product include:

• Can be used as a stand-alone dish. You can season it with any vegetable oil, but not with cream. This combination is too heavy for the stomach;
• combination with meat and fish products. A simple and satisfying side dish will be a good addition to cutlets, stewed meat in large pieces, baked fish, and fried seafood.

People with gastrointestinal dysfunction are advised to approach the question of how to prepare pea porridge with caution. If in a healthy person it provokes a slight but productive cleansing of the intestines, then in a person suffering from colitis it can cause an attack of flatulence and bloating.

The product is also harmful for people with kidney disease and cholecystitis. You should not abuse it if you are anemic, despite the fact that peas actually help improve blood counts. The effectiveness of the product is many times lower than that of medicinal iron preparations, and the likelihood of digestive upset or weight gain is high.

Subtleties of cooking

There are no trifles in the question of how to cook delicious pea porridge puree. The choice of product, its preliminary preparation, maintaining proportions, the choice of dishes and the boiling process itself are important. There are so many cooking recipes, choose any one, the main thing is to know the rules of preparation and preparation of porridge.

• Green peas cook very quickly. It is enough to cook for 20 minutes and grind it with a blender. But not everyone will like the green dish. And its traditional version is made from dried yellow peas.
• Requires pre-soaking. It performs 2 tasks: to allow the cereal to swell, which will reduce cooking time. And remove the specific smell, which is considered a drawback of the dish. This smell is not caused by the pea kernels themselves, but by thin transparent films on them. When soaked, the films come off from the kernels; washing in running water gets rid of them completely. The optimal soaking time is 8 hours.
• After soaking, drain the water. And boil the peas in fresh, covering the grain by 1 cm.
• If you don't have time to soak in water, you will still get good pea porridge. The recipe without soaking allows you to immerse the cereal in water with soda diluted in it (for 3 liters, ½ teaspoon is enough). After 1 hour, you can drain the water, rinse the cereal and put it on the fire.
• How long to cook pea porridge depends on the quality of the peas and the soaking time. The better it swells, the faster it will turn into puree. Follow the ratio of ingredients. After 8 hours in water, 1.5 hours of cooking is enough. You can soak the peas overnight so you can cook them in the morning.
• Use thick-walled cookware. It has a better chance of keeping the porridge from burning. In a regular saucepan, stir it frequently.
• Cook on the stove over low heat. On high heat, the whites in the peas will curdle, causing them to become tough.
• Don't add salt. Do this at the very end of cooking, otherwise the peas will take longer to cook.

Check readiness by checking the condition of the peas. If it is still hard and the water has already boiled, pour in a mug of boiling water. Adding cold water will degrade the taste. If it has already boiled and there is still water left, just drain it and keep the pan on low heat without a lid for 5 minutes.

Delicious step by step recipe

Try making a simple thin porridge, ideal as a side dish for meat and fish. Or a complete dish that requires a minimum of effort.

Simple porridge

Cooked with water or milk, it can be considered a completely dietary dish. The feeling of satiety when consuming it comes very quickly.

You will need:

• dry peas - 1 cup;
• salt - a pinch;
• butter - a piece.

Cooking step by step

1. Pour water over the soaked peas and place on fire.
2. Bring to a boil, skim off the foam.
3. Reduce heat, cover with a lid, and cook until the water boils away.
4. Check the readiness of the peas, add butter, stir.

If individual peas are soft, but most retain their shape, just stir the porridge. The finished cereal will immediately fall apart into puree.

With stew

Pea porridge with stewed meat is very filling. This is a complete dish for an everyday dinner for a large family.

You will need:

• dry peas - 2 cups;
• meat stew - 1 can;
• onion - 1 head;
• carrots - 1 root vegetable;
• butter - 40 g;
• vegetable oil - 2 tbsp. spoons;
• water - 4 glasses;
• salt pepper.

Preparation

1. Place the prepared peas in a cooking pot and cover with water.
2. Bring to a boil, cook until tender over low heat under the lid.
3. Salt and add butter after the cereal is ready.
4. Peel and chop the onion and carrots, fry in oil in a frying pan. Add the stew to the vegetables, mix and heat.
5. Mix the porridge with meat dressing.

Try the dish after cooking. The stew usually contains spices, but if there are not enough of them, add ground pepper and paprika to the pan.

With meat. Classic recipe

This dish is necessary and can be served at the holiday table. Pea porridge with meat looks original and turns out very tasty (as in the photo).

You will need:

• dry peas - 2 cups;
• water - 4 glasses;
• onion - 2 large heads;
• meat (pork) - 300 g;
• salt.

Preparation

1. Boil the peas until tender over low heat. Add salt and stir until pureed. If it is uneven, mash with a potato masher.
2. Cut the meat into slices.
3. Peel the onion and chop into half rings.
4. Fry the onion until tender, place the pork pieces on top, and cover with a lid. Simmer over low heat, add spices and salt.
5. Place the roast on the puree and pour over the juice.
6. Preheat the oven to 180°, place the dish for 10 minutes.

You can serve this porridge in the form in which you prepared it. This way she will look simply luxurious. Therefore, before baking, place it in a heated ceramic container. A similar principle is used to prepare pea porridge with smoked meats - chicken, pork ribs.

We hope that there are no secrets left for you in the question of how to cook pea porridge. Making and eating this porridge is very healthy. And this hearty dish, alone or with meat, will take its rightful place on your table.

Cook pea porridge for 50 minutes to 1 hour.

How to cook pea porridge

Products
Dry unshelled peas - 2 cups
Salt - 1.5 teaspoons
Water - 6 glasses

Cooking pea porridge
1. Place 2 cups of dry peas in a colander and rinse thoroughly with water.
2. Pour the peas into a deep bowl, add 3 cups of cold water, and let stand for 5 hours.
3. Drain off any unabsorbed water and rinse the peas again.
4. Pour the swollen peas into a saucepan with a thick bottom and add 3 cups of cold water.
5. Place the pan over medium heat, bring to a boil, skim off any foam that has formed.
6. Reduce heat and cook the porridge for 30 minutes.
7. Pour 1.5 teaspoons of salt into the porridge, stir, cook for another 20-30 minutes.
8. Mash the finished (boiled and no longer crunchy) peas with a masher to make puree.

Fun facts about pea porridge

You can cook peas directly in the water in which the peas were soaked.

The ideal pan for peas is thick-walled and with a thick bottom. In such a pan, the peas will not burn and will cook evenly.

Simple pea porridge can be served with fried onions or carrots.

Serve pea porridge by pouring olive oil, cream or rendered lard with cracklings on top.

Pea porridge is eaten both hot and cold.

See all the rules for cooking peas.

Pea porridge with meat

Products
Dry peas - 2 cups
Water - 6 glasses
Pork pulp - 500 grams
Onions - 2 pieces
Salt - 2 teaspoons
Ground black pepper - half a teaspoon
Sunflower oil - 2 tablespoons

How to cook pea porridge with meat
1. Wash 2 cups of dry peas, pour 3 cups of cold water, leave for 5 hours to swell.
2. Wash the meat and cut into cubes.
3. Peel 2 onions and cut into half rings.
4. Place the peas in a saucepan, add 3 cups of water and cook for 30 minutes, then add 1 teaspoon of salt and cook for another 30 minutes. Mash the cooked peas with a masher.
5. Pour 2 tablespoons of sunflower oil into a frying pan, heat for 1 minute over medium heat, add meat, fry for 5 minutes.
6. Stir in the meat cubes and fry for another 5 minutes.
7. Add onion to the pan and fry, stirring occasionally, for 5 minutes.
8. Add half a teaspoon of ground chili pepper and 1 teaspoon of salt, stir, cover the frying pan with a lid, reduce heat, simmer for 5 minutes.
9. Add the meat and onions to the pan with the prepared pea porridge, stir and heat for 2 minutes.
You don’t need to mix the meat and onions with the pea porridge - just lay it on top.

The most important thing in cooking legumes is the soaking process. It cannot be ignored if you want a smooth texture and delicious taste. Therefore, we wash the peas in running water several times, add a portion of fresh water and leave for about an hour.

After an hour, drain this water and add new water, in which the peas will soak for another 5-6 hours.

When the specified time has passed, pour this water along with the peas into the pan. The water should cover the peas by 1.5 centimeters. Then you can add boiling water if the liquid boils away.

Turn on the highest heat, wait for it to boil, and then reduce the heating power to a stable boil. Pea porridge, like porridge, is cooked covered.

After about 40 minutes we take a sample. Based on the condition of the peas and overall consistency, you can judge how much time remains until they are ready.

About 5 minutes before turning off the stove, salt the porridge (now, but not earlier) and add butter. Mix everything well, close the lid, finish cooking and, turning off the heat, leave on the hot stove, wrapped in a towel. Any porridge likes to stand and what is called natre.

While our very correct pea porridge is suitable, let’s prepare some additives, for example, carrot and onion frying. Serve the porridge warm.

Pea porridge is surprisingly little popular among modern housewives. Although it is tasty, healthy, and easily absorbed by the body. It is worth trying to prepare this dish correctly at least once and, most likely, it will take pride of place in the list of breakfasts and side dishes for the cook.

This recipe does not involve soaking the grains. The finished dish will be an ideal side dish for meat or a nutritious main dish for vegetarians. In addition to 450 g of dried peas, take: half a small spoon of soda, and a pinch of fine salt.

1. First, the cereal is washed many times with ice-cold running water. For the dish to be tasty, the main component must be of good quality.
2. Clean peas are poured with boiling water and left for 12-15 minutes.
3. After draining the water, the cereal is placed in a cauldron and sprinkled with baking soda. Again, the product is filled with water so that the liquid completely covers it.
4. Cook the peas over low heat for about half an hour until all the water has boiled away. Then add water again and add salt. The cereal is cooked until fully cooked.

To prepare lunch faster, take split peas; they boil faster.

This is the simplest basic recipe for the dish under discussion, which, once mastered, can later be supplemented with roasted vegetables, meat, mushrooms and other ingredients.

Recipe with meat

This treat is a complete, hearty lunch or dinner for the whole family. Men will especially like it. In the cooking process we use: 620 g pork pulp, 1 tbsp. olive oil, onion, 1.7 tbsp. peas, carrots, salt.

1. The peas are soaked for a couple of hours.
2. The meat pulp is cut into small pieces and then thoroughly fried in oil. Next, large slices of onion and carrot are sent to the pork. The mass can be immediately salted and sprinkled with your favorite seasonings.
3. The soaked peas are poured with water, mixed with frying and cooked to the desired degree of boiling.

Before serving, the dish is flavored with butter.

Quick and tasty porridge with stew

Meat porridge from peas is prepared even faster and easier with stewed meat. In addition to 1 can of beef product, you will need to prepare: 2 tbsp. butter, 470 g split peas, 2 medium onions, salt, carrots, any aromatic herbs.

1. The peas are soaked in cold water overnight. Next, it is sent to a saucepan, filled with salt water and set to cook.
2. Vegetables are sautéed in the fat from the stew, after which they are simmered over low heat with the meat until the liquid has completely boiled away.
3. When the peas are cooked, add butter, spices and the contents of the frying pan.

You can also use pork stew for this dish.

With smoked meats

Any smoked meat is suitable for the treat under discussion. For example, you can use pork knuckle (220 g). In addition to the meat component, you will need to prepare: 220 g of peas, salt, 2 onions, aromatic herbs. How to properly cook pea porridge with smoked meats is described below.

1. The peas soaked overnight are washed, filled with fresh water and cooked until tender. The already softened product is salted.
2. The selected smoked meats are finely chopped along with the onions, and then fried until golden brown. There is no need to add oil, the fat from the knuckle will be enough.
3. Ready peas are placed in a frying pan. The ingredients are sprinkled with spices to taste and mixed thoroughly.

The dish is served with pickled vegetables.

Cooking pea porridge in a slow cooker

The kitchen assistant will also come in handy for the housewife when preparing pea porridge. Absolutely any device model is suitable. The simplest version of this dish in a slow cooker is prepared from: 1 tbsp. legumes, salt to taste, 2.5 tbsp. drinking water, 60 g butter.

1. The washed peas are transferred to the container of the device.
2. Water is poured from above.
3. The lid of the device is closed and the “Quenching” program is turned on for 110 minutes.
4. Approximately 20 minutes before the sound signal, the device opens and oil and salt are placed in its bowl. After stirring, the pea porridge in the multicooker continues to cook under the lid.

The finished porridge goes well with paprika and chopped garlic.

Very quick recipe without soaking peas

If you need to start cooking porridge right away, and it was not possible to soak the peas in advance, then this will not interfere with the preparation of a delicious, tender dish. To do this, use shelled peas, without the rough shell. Products used: 2 tbsp. legumes, a small spoon of salt, 5 tbsp. water, 3-4 onions, a bunch of fresh dill, 370 g of fresh lard.

1. It is best to cook peas without soaking in a slow cooker. It is pre-rinsed until the water is clear, after which it is placed in a bowl and filled with new liquid.
2. The product is salted and cooked in the “Porridge” program for 95 minutes.
3. The lard is cut into small cubes and fried until a small amount of fat appears. Next, chopped onions and herbs are added to the frying pan.
4. Together, the ingredients are fried until the vegetable is golden brown.
5. The finished peas are mixed with frying and served to the table.

At first the porridge may seem too thin, but once it sits with the lid open, the consistency of the dish will quickly change.

Pea porridge on water

You can reduce the calorie content of pea porridge by cooking it in regular drinking water. Of course, oil is also not added to the dietary dish. Required: 1 tbsp. legumes and 2 times more liquid, salt to taste.

1. Pre-soaked peas are poured with salt water and sent to the fire. It will cook in 25 to 55 minutes. The exact time depends on the length of time the product is soaked.
2. The softened peas are pureed using a special blender attachment.
3. The treat is served hot.

This porridge will be an excellent side dish not only for meat, but also for fish prepared in any way.

With vegetables and cream

Pea porridge can be endlessly improved and tried with various additional ingredients. For example, combine it with juicy vegetables and delicate cream. Such products will help reveal the taste even more. From the products you will need to prepare: 130 g of dry peas, 70 ml of heavy cream, carrots, half an onion, half a bell pepper, a bunch of fresh herbs, salt.

1. The peas are washed in several waters and then soaked overnight.
2. In the same liquid (in a proportion of ½) in the morning the product is cooked for about 40 minutes with constant stirring.
3. Next, heated cream and salt are added to the pan. The mass is slightly kneaded with a masher.
4. All vegetables are peeled, washed and finely chopped. Then they are stewed together in a small amount of water. You can also add a little butter to the pan.
5. The finished pea puree is placed hot into separate bowls and covered with roasted vegetables.

Just before serving, the treat is decorated with chopped fresh herbs. If you wish, you can slightly modify the published recipe to suit your taste. For example, add broccoli, cauliflower, canned peas, tomatoes and almost any vegetables to it. Green beans and any cabbage are boiled in salted water before frying.

Peas with mushrooms

Champignons go well with boiled peas (if desired, they can also be replaced with wild mushrooms). This component allows you to make the treat satisfying and nutritious even without adding meat. You need to take: 180 g of mushrooms, a pinch of fine salt, an onion, 1 tbsp. peas, a couple of garlic cloves, spices, 60 ml of unfragrant oil. How to deliciously cook pea porridge with fresh champignons is described below.

1. The peas, soaked overnight, are poured with salted water and sent to cook. There should be twice as much liquid.
2. Mushrooms and onions are washed, cut into small cubes, and then fried in unflavored oil. If you want to make the taste of porridge more rich, you can cook vegetables and mushrooms in butter.
3. A couple of minutes before the end of frying, the mass is salted and flavored with spices. Chopped garlic is added to it.
4. When the porridge is completely ready, it must be thoroughly mixed with the onion and mushroom frying.

It is best to leave the treat to steep under a lid in a pan, wrapped in a blanket, for 40-60 minutes before serving. This will make the treat even more tender and flavorful.