How to cook the most delicious pea soup. Pea soup - the best recipes. Pea soup with smoked meat

A very delicious and nutritious first dish is pea soup. The recipe for the classic version suggests the use of pork for broth. But in general, the hostess can cook such a treat with chicken, beef, sausage, and even fish.

The classic recipe for pea soup

All the ingredients for this dish are simple and affordable. Successfully cook it will be even a novice inexperienced mistress. Of the products you need to take: 420 g of pork pulp, 80 grams of crushed peas, a pair of potatoes, 1 pc. onions and carrots, bay leaves, peppercorns, salt, butter.

Legumes are ingredients filled with aroma, ideal for making delicious creams: cream beans can not be let out on a cold evening, where it's nice to warm up before a crackling fireplace; a cream for lentils can be a more refined snack for the New Year's Eve, and cream of chickpeak adequately accompanies an aperitif with friends if they are served in delicious glass cups.

For cream chickpea you will not need to thicken the cream with potatoes, the ingredients for this recipe are somewhat and simple, but guarantee you a great success. Nevertheless, keep yourself in hand, and immediately put on the chickpeas for the whole night and return the taste tomorrow. You will need: 500 g of dried chickpeas soaked in at least 12 hours; 60 ml extra virgin olive oil; a branch of rosemary; 2 liters of vegetable broth; 1 bunch of parsley; 2 cherry tomatoes; 2 cloves garlic; salt and pepper. After leaving the chickpea impregnated with a saucepan, fry garlic with butter, add chickpeas and add a sprig of rosemary and tomatoes.

Peas are carefully moved, washed and soaked for at least 12 hours. It is best to leave it in the water for the whole night, and in the morning start to prepare the soup.
From a piece of meat cooked broth with the addition of bay leaf, pepper and salt. Once the pork is completely ready, it must be extracted from the pan, cut into small pieces and sent back. And laurel leaves and peppers - throw away.
The peas are washed again and sent to the meat. In the same capacity, potatoes, diced, are added. Together, the ingredients are cooked for another 45 minutes.
From grinded onions and carrots on vegetable oil or fat, a roast is prepared.
Vegetables are added to the almost ready soup.
After 7-10 minutes, the dish can be served to the table.

Pea soup with chicken

Mix with a wooden spoon for a few minutes and add half the stock. Cook, adding more broth for several hours, season with salt and season with a generous spray of fresh ground black pepper. When the chickens completely soften, remove the tomato peel, a rosemary sprig and mix everything with the submerged blender. Serve the creamy chickpeas with a little olive oil and a few bunches of parsley.

Try also cream of chickpeas and cod, delicious, to impress guests with exquisite taste. The intense and delicate aroma of leek is combined with sage to give life to a bouquet of smells that will surpass the taste of a velvet cream that is a real treat for the palate and for the spirit.

Served with bread with bread crumbs.

Pea soup with beef

To make the soup as rich as possible, it is better to use meat on its bone when cooking it.

Excellent fit for refreshments and beef ribs (450 g.). In addition, you will need to use: 90 g. Peas, 2 pcs. onions and carrots, 3 potatoes, salt, spices, butter.

For this basic recipe, quick cooking and what you can enrich with many other ingredients, you will need: 500 g of leeks; 300 g of potatoes; 1 liter of vegetable broth; salt and pepper. Peel the potatoes, cut them and divide into cubes; on a cutting board, cut the sliced leeks and place them in a thick saucepan with butter; add potatoes and dip them, stirring with a wooden spoon. Add two broth buckets and season. Cook for about 40 minutes, adding more stock.

Once the potatoes are completely dissolved, remove the pan from the heat and, using a hand blender, mix to get a very creamy mixture. Let's make some clarity: it often happens to be embarrassed when it comes to soups, soups, velvety and past. True, they are all cooked on the basis of vegetables or legumes; it's true, this is a preparation that is especially appreciated in the cold season, but there are significant differences that we now know. A good hot soup is what you need after a long working day, when you just want to get into the panchol and enjoy the warmth of the house, despite the cold air on the other side of the window.

Peas are thoroughly washed and soaked in warm water for a couple of hours.
1 peeled bulb, 1 carrot and meat are sent to the pan. Broth will be cooked under the lid for 2 hours. Periodically, you need to remove the foam from it. 10 minutes before the end of cooking, salt and the selected seasonings are added to the container.
Ready broth is filtered, vegetables are thrown away (or used for another dish), and the meat is cut into it. The next soup is sent to diced potatoes and peas.
It remains to cook the fry from the shredded by any means the remaining onions and carrots. Vegetables are fried in any oil until golden brown and sent to the soup.
All together, the ingredients are cooked to the softness of the potatoes.

And when you say soup, you also talk about home bread, which is the main ingredient in soup. Vegetables are cut into cubes and strips in abundant vegetable stock and served on a bed of croutons, impregnated with all delicious culinary fluid. In addition to bread, you can also add small pieces of cheese to the plate to give more intensity to the taste of the soup.

If you decide to serve a good hot soup for dinner, you thought about a recipe in which ingredients such as vegetables and cereals will be collected, in a steamy, steamy form that does not mix the ingredient. Vegetable soup is an ideal dish that you need to consume at least one evening a week.

To the table the prepared dish is served with sour cream and fresh cakes.

In Scandinavian

In northern European countries, traditional soup with peas is prepared in families every Thursday.

This is a hearty hot dish that will help keep warm even on the rainy day. For its preparation you need to take: 6 smoked ribs, 90 g of peas, 1 pc. carrots and onions, a bunch of fresh parsley, any condiments, salt, oil.

The cream is a vegetable cream that, in order to get its soft and velvety consistency, as its name calls, needs a thickener, and most recipes include potatoes that are ideal for this role.

The past is nothing but vegetable soup, which, however, is never accompanied by other ingredients, such as pasta or rice. It is prepared by cooking vegetables in a rich vegetable broth enriched with spices or herbs, and mix directly in the pot.

If you find the time and desire to use the mill, we can make soup. There will remain many leathery cork, which, as they pass, must be eliminated. But in the end, the taste of soup made with recycled skin is really good, much more than a pea cream. Roll out the peas and use them for other cooking.

Peas for the night soaked in water, after which it is thoroughly washed. Then it is cooked in a saucepan until soft.
Onions are diced, carrots are rubbed on a fine grater. Together with smoked ribs vegetables are fried in oil until golden.
In the pot with almost ready peas, roast, meat, and also potato slices are sent.
It remains to add salt and spices to the soup, then cook it until the softness of the potatoes.

Remove the ends of pea skin along with any wire and cut into pieces. Peel and cut the potatoes into small pieces. When boiling 800 ml of water with salt, saute 2 shallots with 4 tablespoons oil and 2 bay leaves. Add the potatoes and the pea and salt. Add water and boil for half an hour. Switch everything to a vegetable mill or, if you want, first mix, and then go.

Bring to a boil, cancel if necessary. In the end, you can add two other tablespoons of oil or, if you are not on a diet, a spoonful of starch or flour, well mixed in a tablespoon of butter, which you will stew for 5 minutes. This will turn the cream into a cream.

Before serving, pea soup with smoked ribs in Scandinavian must be sprinkled with crushed fresh parsley.

On chicken broth

Light and dietary soup with peas on chicken broth will turn out. Especially if you use fresh non-fried vegetables. For this dish you need the following products: 2 standard cups of peas, 6 potatoes, 2 chicken thighs, 1 pc. onions and carrots, 1 chicken broth cube, salt, spices, butter.

Soup in the multivark - fast and delicious!

Decorate: toasted whole cubes of wheat bread and flowers of flowers. If you want, grated or grated Parmesan. Dissolve the oil in a pot, rinse it with flour and gradually pour out the foam and mix in the broth. Add potatoes, mushrooms, salt and pepper to the cubes. Boil for about 15 minutes to soften the potatoes. Sweep the sour cream and cook for about 2 minutes. Finally, add finely chopped dill and park the stove. Serve with a lost egg or add the egg directly to the soup before adding the cream.

Cut the peeled vegetables into small pieces and cut them on a spoonful of butter. In another pot for 2 tablespoons of butter, fry the golden onions, grind with flour, give a candle, then pour out a third of the broth. Mix the mixture, add the cut vegetables and pour the broth. Mix the mushrooms, chopped potatoes, garlic and salt. Prepare to boil, simmer marjoram and cook for about 15 minutes.

Half peas soaked in water for 40 minutes.
Broth from broiler chicken.
In a saucepan with meat, diced potatoes, chopped onions and carrots.
The hips are extracted from the finished broth, the meat is cut from them and comes back. Bones are thrown away.
The pea is sent to the pot.
Together, the ingredients are cooked for another 40 minutes. The exact time depends on how much the cooked peas in the soup loves the hostess herself and all the homemakers.
10 minutes before the meal is ready, the dish is salted, a broth cube and selected seasonings are laid in it.

Peel the potatoes and cut into cubes. In a saucepan, heat the bacon and sprinkle it with potatoes. Then mix the bay leaf, chopped garlic into small slices. Pour in the brew, add marjoram, salt and pepper. Bring to a boil, then remove the flame and cook until the potatoes are tender, about 10 minutes. Add horseradish, grated cheese and serve.

The beefy pot is placed under running water. Place them in a pot and pour them so that they are submerged. Bring to a boil, add marjoram to reduce the unwanted odor of the sticks. Boil for 20 minutes, strain, pour the clear water and repeat this procedure three times. After the third change in water, let the stubble be brewed to soften, it will take about 45 minutes. Put half a liter of potato broth aside.

When the plate has already been turned off, it is necessary to leave the soup to be infused for 10-15 minutes under the closed lid.

Pea soup with smoked meat

This delicious version of pea soup will definitely have to taste for men. It includes not only smoked ribs (550), but also smoked bacon (150 g). Also need to use: 450 g. Peas, 1 pc. onions and carrots, a bunch of green onions, a slice of celery, a mixture of fragrant dried herbs, salt, oil. How to make pea soup with smoked products, described further:

Dissolve the lard in a pot and cut the finely chopped onion on it. Sprinkle with smooth flour, add the pepper and add a third of the broth. Mix the resulting mixture, pour the rest of the broth, including the broth. Add finely chopped garlic, salt, pepper and boiled potatoes. Add the soup to a boil, season with marjoram and cook for about 20 minutes.

Then remove and rinse under cold water. Get rid of unwanted excess proteins. Place the meat along with the peeled vegetables in the pot. Add salt, garlic, large parsley, bay leaf and pour 2 liters of water. When the water starts to boil, soften the flame and the spoon gather the foam from the surface. Peel the pepper balls in a saucepan until they begin to crack, for about a minute. Then turn off the pan and gently pepper with a spoon.

Chopped peas are poured cold water for 30 minutes.
The ribs are cut into several pieces, a slice of celery and a whole carrot are added to them. Together, the ingredients are cooked for about 35 minutes. At the end of cooking, salt and spices are added to the pan.
Bacon and onion finely chopped and fried until the golden color of the vegetable.
It remains to add the roast to the broth, and cook the soup for another 15 minutes.

Place the onion on half the onions in a frying pan and warm until it turns brown, and then put it in the soup. Remove the soft soup from the soup and allow it to cool, then cut it. Leave the soup for an hour and a half to cook on a light flame. Finally, wrap it all, add the meat and cut the chopped vegetables into the broth, season with salt, pepper and stir in the boiled homemade noodles. Decorate with parsley or onions.

If you make a thicker mixture, you can create a nightgown. As you know, student life is a typical lack of time. Especially time spent on a plate. Now, during the trial period, it is convenient to have raw materials at hand, which can be processed quickly.

Carrots and celery, left after cooking broth, can be discarded or crushed with a blender and sent back to the pan.

Original recipe with salmon

Pea soup with salmon is very tasty and unusual. These products perfectly match in the dish and complement each other. For this soup you need to take: 180 g of peas, 120 ml. low-fat cream, 60 g. Parmesan, 150 g. salmon, salt.

Practical advice is real Chinese noodles. Egg and noodles are available, rice or even buckwheat. You can buy it already flavored or completely ordinary without taste. Their preparation is very simple and fast. Just pour it with boiling water from the kettle and leave it for five minutes. Then you decide to make a delicious soup or main course.

Just have some herbs, leeks, garlic, salt and pepper, and just season the soup, which will surely feed you as the main dish. Put the finely chopped leeks and herbs, press the garlic and instant noodles into a bowl. Bake with boiling water and stand for five minutes. At the end, add the soup to the salt and pepper, and the soy sauce is excellent.

The first thing from the fish, filled with 2 glasses of salt water, broth is boiled.
Peas after a preliminary soaking thoroughly washed and cooked until soft. The finished product is blended with a blender.
In the resulting pea mass, cream and grated cheese are added.
It remains to dilute the soup with fish broth and send into it finely chopped salmon.

The density of the prepared dish can be adjusted to your taste.

Czech soup with Chinese noodles

To make it boring, try making soup with noodles a bit Czech. In butter or oil, cut vegetables, the best is a frozen soup mix that is usually sold in supermarkets. You can find peas, carrots, parsley, cauliflower and the like.

Apply the cut mixture to water. When cooking, add instant noodles, salt and pepper. To make the soup more intense, tap one egg into it and cook for a few minutes. Instant noodles are suitable not only for soup. You can prepare them so-called entrenched, so you can make a great start.

Pea soup with rusks

It is necessary to cook croutons for this dish yourself. If desired, you can make them garlic or spicy, adding ground red pepper. Cook pea soup for this recipe is especially simple. For the food you are discussing, you should use: 250 g of peas, 1 pc. onions, carrots and potatoes, 0.5 loaves of white bread, salt, spices, butter.

Fry the chicken or tofu on a saucepan, add the cooked noodles and pour the cream. Season curry with spices and cook until thickened. Instead of meat, which the student is rarely available, you can mix the ham or cheese into noodles with cream. Fry in a saucepan with finely chopped vegetables, such as peas and corn. Add the boiled noodles, season, pepper and mix well. After a while, rest, add two floury eggs on a frying pan and fry on both sides to gold. On a plate of omelette still sprinkle with cheese, and this is so.

Peas are washed, moved and sent to cook in salty water until soft. Of course, beforehand it needs to be soaked for a couple of hours.
Bread is cut into cubes, poured onto a baking sheet, sprinkled with any vegetable oil and dried in an oven 15-20 minutes. It is important to constantly stir up future crunches.
All vegetables are crushed in any convenient way and added to the finished peas. Together, the ingredients are cooked for another 25 minutes. If desired, you can add any seasoning to the pan.

Each serving of soup before serving is generously sprinkled with breadcrumbs.

Recipe with sausage

Instead of ribs and bacon for the soup under discussion, you can take smoked sausage. It will take at least 150 g. Also you need to take: 180 g of chopped peas, 3 potatoes, 1 pc. onions and carrots, salt, oil.

Pre-soaked peas thoroughly washed and sent to a pan to cook until soft. After about 15 minutes, it is added to the diced potatoes.
From the crushed carrots and onions, a roast is prepared. When the vegetables become golden, they add the smoked sausage. Together, the ingredients are fried for another 2-3 minutes.
The roast is added to the pot to the peas, and the soup is brewed until the potatoes are soft.
It remains to salt the dish and serve it to the table.

Soup with peas and smoked sausage goes well with sour cream and mayonnaise.

How to cook pea soup in a multivark?

Multivarka greatly facilitate the task of the hostess in the preparation of pea soup. A device of any brand is suitable. For this dish you will need to use the following products: 1 cup of peas, 4 potatoes, 350 g of pork, 1 onion, 3-4 cloves of garlic, a bunch of fresh greens, salt, seasonings, butter. How to cook pea soup in a multivark, is explained step by step further.

Before cooking, peas are soaked in water for at least 3 hours, after which it is thoroughly washed.
Pork meat is finely chopped and fried in oil in a multivark. To do this, select the "Frying" mode. It is sufficient for 10 minutes with constant stirring.
To the finished meat sent shredded onions and sliced garlic slices. Together, the ingredients are prepared for another 5-7 minutes in the same mode.
Diced and potatoes are sent to vegetables and meat. The components are filled with water and salted. It will be enough to have 2.5 liters of fluid.
The soup is cooked in the "Quenching" mode for 1.5 hours.

Before serving, portions of the dish are sprinkled with chopped herbs.

Chowder soup with mushrooms

In pea soup you can add mushrooms. The result is a fragrant thick soup. For it you need to take: 350 g. Fresh mushrooms, 1 tbsp. crushed peas, 2 potatoes, 1 pc. onions and carrots, salt, spices, butter.

Pre-soaked peas are cooked to softness together with potato cubes.
Champignons are fried in butter with chopped onions and carrots.
The roast goes to the peas.
The soup is salted and prepared for another 5-7 minutes. You can add any seasoning to your dish.

Serve the dish to the table with lavash, smeared with a thin layer of curd cheese.

Cream-soup of green peas

To make soup, you can also use green peas. The product may be taken as fresh or frozen. Of course, in cream soup necessarily need to add fat cream (120 ml.) For a more delicate consistency of the dish. In addition to this ingredient, you will also need to use: 400 ml. vegetable broth (can be replaced with water), 230 g of green peas, 1 pc. potatoes and onions, 40 g of butter, salt.

Onion finely chopped and fried in butter until golden.
The vegetable is sent to a saucepan, in which soup will be cooked, along with the diced potatoes. The ingredients are poured in broth, salted and cooked for 15 minutes.
After the specified time, green peas are sent to the pan, and the products are cooked for 7 minutes together. If you cook them longer, the peas can boil and lose their rich color.
Directly hot soup with a blender turns into a puree.
It remains to add cream to the dish, bring it to a boil and serve it to the table.

Supplement the soup slices of white baguette, fried in olive oil.

Delicious and simple recipe with meatballs

For a delicious pea soup with meatballs, it's best to take a mixture of chicken and pork forcemeat (350 g). And, in addition: 1 glass of chopped peas, 1 pc. onions and carrots, a couple of potatoes, salt, butter.

Peas after a night soaking in cold water is washed and together with the diced potatoes is cooked until soft.
Minced meatballs (without adding eggs) are minced meatballs and fried in vegetable oil with chopped onions and carrots.
It remains to mix all the ingredients, salt them and cook for another 7-10 minutes.

Recipes of delicious pea soup with chicken: nutritious, hearty, healthy lunch for the whole family!

chopped dry peas - 1.5 cups;
parts of chicken (for broth) - 300 g;
potatoes - 1 - 2 pcs .;
carrots - 1 piece;
onion - 1 pc .;
turmeric - 0,5 tsp;
salt, black ground pepper, bay leaf - to taste;
vegetable oil for frying.

Wash chicken meat, put in a pan with peas, pour water and cook. When the water boils, remove the foam. Cook for about 50-60 minutes.

When the peas are cooked, add the soup, add the potatoes. Bring to a boil and cook until the potatoes are ready. Add the bay leaf. Transfer to the soup fried onions and carrots, a little more boil and turn off.

Recipe 2: How to cook pea soup with chicken

Chicken 500g
Peas ½ item
Water 2.5 l
Potatoes 250 g
Carrots 100 g
Onion 100 g
Vegetable oil 20 g
Salt to taste
Greens to taste

Put chicken in cold water, put on fire. After boiling, add salt, remove foam, reduce fire.

After 20 minutes, add the washed peas. Cook for 20 minutes.

Carrots cut into strips, chop the onion.

Fry onions and carrots in vegetable oil. Add to the soup with the peas.

Peel the potatoes and cut them with brushes. Add to the soup and cook until done, 10-12 minutes

Recipe 3, step by step: pea soup with smoked chicken

Pea soup with smoked chicken is brewed and very tasty, you can use as a finished ham, breast, and a delicious pea soup with smoked wings.

The ideal serving to this soup will be garlic or ordinary toast, as well as homemade rusks made of wheat or rye bread.

potatoes - 400 g;
onion - 100 g;
carrots - 150 g;
smoked chicken breast - 300 g;
sunflower refined oil - 60 ml;
peas dried - 200 g;
bay leaves - 2 pcs .;
green parsley - 1 bunch;
salt, pepper - to taste.

Pea soup can be cooked on broth, or simply use water. Since we will have a rich taste due to smoked chicken fillet, we will not use the broth. Greenery in the soup can be used any - parsley, chives, dill, coriander.

If you use dry peas, like me, then it must first be soaked in cold water for several hours. It is better to pour it with water and leave it overnight. During this time, peas will swell and there will be less time to cook. Drain the water in which the soaked vegetables, pour fresh water and put the pan on the stove. After boiling, remove the foam and cook peas for about an hour on a small fire.

Consider the old peas, which have been stored for a long time can be cooked considerably longer. Well cooked peas should fall apart. If it will be cooked for a very long time, it will boil to the state of a homogeneous puree. In combination with a smoked chicken, this cooked pea soup will be very tasty.

While cooking peas, we will prepare a refueling for pea soup with smoked products. Onions cut into small cubes, in a frying pan heat the sunflower refined (without a strong smell) oil or margarine. Place the onion in a frying pan and fry until half-transparent for 5-7 minutes over medium heat. Take care not to burn it.

After that, add to the onion grated on a large grater or sliced thin slices of cleaned carrots.

Fry the vegetables for about 5-7 minutes until the carrot is soft. Then put the frying pan aside, we will need it only at the end of cooking.

Meanwhile, after an hour of cooking peas became soft and crumbly - try it and see for yourself. If so - it's time for the rest of the ingredients.

Send the potatoes into the pot. Try to keep the size of cubes about the same. Make fire medium and cook peas along with potatoes 7-10 minutes after boiling. The time of cooking depends on the type of potatoes.

3 minutes before the potatoes are ready, add the finely chopped smoked chicken fillet into the pea soup, first releasing it from the pits and skin.

Boil the soup and cook for 2-3 minutes, so that the ingredients are connected together. Add salt, pepper, bay leaf and spices to taste.

Leave the saucepan with pea soup from the oven and let the first dish steep for 10 minutes. After this, take the laurel leaves out of the soup, as it will be bitter, and add the finely chopped parsley greens.

Recipe 4: pea soup with chicken in the multivark

any part of the chicken (I had one leg);
peas - 230 g;
potatoes - 3 potatoes;
shallot onion - 2 pieces;
carrots of medium size - 1 pc .;
bay leaf - 1 piece;
sweet pepper - 1 pc .;
seasoning Hmeli-Suneli - a quarter teaspoon;
dried Provençal herbs - a quarter teaspoon;
vegetable oil for frying - 2 tablespoons.

Prepare the vegetables. Rinse and peel potatoes, carrots and shallots.

Carrots grate on a coarse grater.

Shallots are very finely chopped.

At the chicken thigh, remove the skin and cut off all the pieces of fat.

In the multivarka pour the vegetable oil, select the operating mode "Frying". Wait until the oil warms up and put the onions in the multivark.

When the onion is soft, add carrots to the multivark. Fry onions with carrots for five to seven minutes.

Potatoes cut into small cubes of the size you like for soup.

When the carrots and onions are sufficiently fried, put the chicken into the pan, cutting it into two pieces.

Put the potatoes in a pot.

Rinse the peas and also pour it into the multivark.

Put the bay leaf and sweet pepper.

Pour hot water from the kettle into the pan (about two liters).

Turn off the "Hot" mode, select the "Soup" mode, close and lock the multivarker cover, press "Start". Boil the soup to a beep. Then open the lid.

Pour the prepared dish over the plates, if desired, sprinkle the soup with chopped greens.

Recipe 5, classic: pea soup on chicken broth

peas - 2 cups;
chicken thighs - 2 pcs .;
carrots - 1 piece;
onion - 1 pc .;
potatoes - 5 pcs .;
chicken broth cube - 1 piece;
bay leaves - 3 pcs .;
salt - to taste;
pepper black ground - to taste;
vegetable oil - to taste;

Today we are waking up pea soup. Of course pea soup with smoked ribs is especially delicious, but at the moment I did not have smoked meats, and there were only chicken thighs and I decided to make soup from them. The soup was very tasty and fragrant. So let's prepare all the products for the preparation of pea soup.

First we will prepare peas. I take half-peas, because it is brewed faster. Peas must be rinsed well and poured hot water to make it swell. We put the peas aside for half an hour.

Pak peas swell, prepare all the other ingredients.

Let's cook the chicken broth, for this, put the chicken thighs in a saucepan and fill it with cold water, put it on the stove, cook until ready.

While the broth is brewed we will take up potatoes. We'll clean it.

Then cut the potatoes in small pieces, put them in a bowl and fill it with cold water, so that the potatoes do not turn black.

Now let's do the frying. For this, onions and carrots will be cleaned and washed. Cut the onions into small cubes.

Carrots are consumed on a large grater.

We put the frying pan on the stove, pour the sunflower oil and reheat it. Then put a chopped onion in a frying pan.

Onions fry for two minutes, then add the carrots and also fry two minutes.

Our roast is ready.

At this time our broth is ready. We take the hips on the plate and set them aside to cool.

In the boiling broth we lower the peas and cook for a minimum of twenty minutes. If you want peas to dissolve in broth, then cook longer to this state.

After the end of twenty minutes we add potatoes to the broth.

After the potatoes boil, we add to the soup roast.

We chop the chicken into small pieces.

Chicken meat is also sent to the soup.

Now the line has come to spices. In the soup, add bay leaf, salt, black pepper, greens and chicken broth cube.

We mix everything thoroughly and simmer the soup over low heat for five minutes.

We remove the saucepan from the heat. We cover the pea soup with a lid and insist for ten minutes. Our delicious pea soup is ready!

Recipe 6, simple: pea soup with chicken fillet (step by step)

The recipe for pea soup with chicken is very simple and does not require special culinary skills. It is enough to take all the necessary products and follow the recommendations in the recipe. Delicious and healthy soup can be prepared at any time of the year - in winter it can be cooked on a meat basis, and in summer you can use various vegetables.

Chicken fillet 250-300 gr
Peas - 1 glass
Carrots - 1 pc
Onion - 1 piece
Potatoes - 3 pieces
Salt and pepper - to taste
Green parsley - 1 beam

The chopped peas will boil much faster than taking whole kernels. Therefore, it is best to use crushed peas. To pea soup with chicken cooked faster, peas should be well cleaned, washed and soaked in cold water for several hours. This allows you to reduce the cooking time to 40 minutes, so we cook pea soup with chicken about an hour before the proposed lunch.

To get three liters of soup, it is enough to take one glass of cereals.

Since the main ingredients - peas and chicken are cooked longer than others, they can be cooked at the same time.

Chicken fillet cut into small pieces - about 3 × 3 cm.

Prepared - pre-soaked peas, pour cold water, add chicken pieces and put on medium heat.

As the water will gradually boil, carefully watch the soup and add water if necessary to the pan.

Preparation of pea soup with chicken takes about 35-40 minutes, so you will have enough time to prepare the vegetables.

Soup should be cooked on low heat, as foam will appear, which will need to be removed, otherwise it will escape.

While peas and meat are cooked on medium heat, it will be necessary to peel potatoes, onions and carrots.

Onions need to be cut into medium cubes, fresh carrots are best grated on a large grater.

In a small amount of vegetable oil fry the onions with carrots to a golden hue and add to the pan where soup is being cooked.

Potatoes can be cut into thin slices, but it will be more delicious to cut it into medium cubes.

About twenty minutes after boiling the broth, add the prepared potatoes.

Salt and sweet pepper can be added to the soup after potatoes are added to it.

Let's cook the soup over low heat - do not cover the pan with a lid.

Fresh parsley should be well washed in running water, if it is a hired warten - soak it for several minutes in cold water.

Cut the greens as small as possible and divide them into approximately equal parts.

When the potatoes become soft, add some of the prepared greens to the soup.

If desired, it will be possible to add one bay leaf to the soup - this will add spice to the ready-made dish.

Cook the soup until ready for about 10 minutes.

Recipe 7: pea soup with fried chicken fillet (with photo)

Delicious pea soup can be cooked with fried chicken fillet. This is an excellent first dish for lunch in winter, very satisfying, so you can do without the second. It takes you just over an hour to cook it. I usually cook this soup in a five-liter saucepan, it turns out 8 servings.

Peas 2 glasses
Chicken fillet 400g
Onion 200 g
Carrot 150g
Potatoes 500 g
Salt 1 tbsp. l.
Bay leaf 2 pcs.
Seasoning "for chicken" 1 tsp.
Vegetable oil 2 tbsp. l.
Water 4 l

We begin the cooking of pea soup with peas. Peas are washed in cold water, then poured into a pan with four liters of water and set to cook. When it begins to boil, an abundant foam is formed, it must be collected and removed. When the foam is collected, cook the peas on a small fire for 40 minutes. Cover the pan with a lid, leaving a gap to allow steam to escape. Tightly cover the peas during cooking can not, otherwise it will run out onto the stove.

While the peas are brewed, cook chicken with onions and carrots. First fry in vegetable oil in a frying pan chicken fillet, cut into medium cubes.

After a couple of minutes, add the chopped onion to the saucepan and mix it.

Sprinkle chicken with onion seasoning for chicken. Fry on high heat, stirring, a couple of minutes.

While meat with onions are fried, rub on a large grater carrot.

Grated carrots are also poured into a frying pan, mixed with chicken fillet and onion, continue frying for another 5 minutes over medium heat, stirring. Then cover the frying pan with a lid and cook the frying for another 10 minutes on low heat.

Potatoes are added to the pan to peas after 40 minutes of cooking. But if you see that the peas have already begun to boil, then you can add the potato before, it all depends on the condition of the peas. Well, with the addition of potatoes peas are boiled even faster.

Adding potatoes to the peas, soup of salt and putting the bay leaf in it, bring it back to a boil and cook on low heat for 15 minutes, covering it with a lid.

We return to the pan with chicken fillet and turn off the fire under it. Fried chicken fillet with onions and carrots is ready to be added to the soup.

Spread the chicken with vegetables in a pan 15 minutes after potatoes, mix.

Give the pea soup a minute and cover it with a lid. Fire under the pan turn off and leave for another 10 minutes to brew.

Pea soup with chicken poured into plates and served hot for lunch.