Peas are widely distributed, and soups from it are known in the kitchens of many nations.
The advantage of pea soups with sausage is that they can be cooked on any basis, with all sorts of ingredients.
Additional ingredients added to the dish during cooking, give it a unique peculiar shade.
Pea Soup with Sausage - General Cooking Principles
• The basis for all recipes for pea soups with the addition of sausage, are peas, carrots, onions, salt. Spices can be added even if they are not listed in the recipe.
• It is recommended to soak peas in advance, for five hours in cold water, which is periodically changed. Such a procedure not only reduces the cooking time, but also affects the taste of the finished dish.
• It is customary to cook soups not only from dry peas, but also from canned, frozen, fresh.
• To dry pea dish turned out not too liquid, or vice versa thick, you should adhere to the following relationships: take one third of a 200 gram cup of peas per liter of liquid.
• Sausage before laying, you should fry a little in the pan. In this case, the food will become more saturated and fragrant.
• Ready-made soup is recommended to be left on the stove off, under a covered lid for half an hour. During this time, spices and spices, added at the end of cooking, will fill the dish with their unique aromas, creating a wonderful bouquet.
• The best spices are cumin and coriander. Cumin is put in grains, and the coriander is finely ground. It is better to do it yourself in a coffee grinder, or on a special grinder. White pepper harmonizes well with them.
• Greens of young onions, dill and parsley, as well as sour cream are put to taste when served at the table.
Pea soup with sausages “Double”
This dish is often attributed to Eastern European cuisine, similar recipes are found in Hungarian and Austrian cuisine, and even in such exotic as Gypsy.
Ingredients:
• Water - 800 ml;
• Smoked sausage - 300 gr .;
• Pea flakes one glass;
• Potatoes - 2 tubers;
• Medium sized onion;
• Carrot - 1 pc .;
• 200 grams of blood sausage;
• Cream 10% - 40 ml;
• Lavrushka - 2 leaves;
• Black pepper, hand-ground;
• Salt at discretion;
• Fresh greens.
Cooking Method:
1. Pour into a saucepan, in boiling hot water, potatoes cut into small cubes.
2. Put on the included plate, add bay leaves.
3. Bring to a boil, reduce heat.
4. Carrots, finely chop the onion, fall asleep in the pan seven minutes after boiling.
5. When the potatoes are cooked to the state of half-cooked, add pea flakes, cream.
6. Boil, with constant stirring for about 10 minutes. Salt and pepper to taste, turn off the stove.
7. Leave under the lid on for fifteen minutes.
8. Fry sausage in oil or smaltse heated in a pan.
9. On plates, lay out the pieces of sausage, pour the cooked fragrant soup.
10. Serve preferably immediately.
Pea soup with sausage in bread pots
A very satisfying recipe, we mess around a bit with dough and baking, but how original it looks!
Ingredients:
• One carrot;
• Onions - one head;
• Medium sized potato;
• Water - two liters;
• A glass of crushed dry peas;
• Tomato paste - 1/3 cup;
• Cooked “Doctor's” or “Children's” sausage - 200 gr.
For the bread pot:
• Butter or vegetable oil - 30 grams;
• One tablespoon of sugar and salt;
• Two glasses of flour;
• 1.5 Art. spoons of powdered milk;
• A teaspoon of baker's dry yeast;
• Water - 200 ml.
Cooking Method:
1. Dissolve milk powder in a glass of water. Heat to a temperature slightly above room temperature. 2. Enter the yeast, salt, sugar successively and stir until the dissolution is complete.
3. Pour the sifted flour, knead not elastic elastic dough.
4. Put the yeast dough in oil-coated molds, set aside.
5. Increased in the volume of "pots" bake until golden readiness 45-50 minutes.
6. At this time, pour prepared peas into a pot of boiling water and cook until semi-ready.
7. Cut potatoes into small pieces.
8. Add chopped potatoes to the soup.
9. Onions, carrots chop convenient way. Fry in a pan until golden brown with the addition of tomato paste.
10. When the potatoes are ready, put the frying in the pan, add salt and boil for five minutes.
11. In the case of cooled bread, cut off the top, choose a crumb from the middle. Put in the oven to dry a little.
12. Pass the soup through a rare sieve, pour it into “bread pots”, serve it on the table, decorate with boiled diced sausage with toasted cubes.
Meat pea soup with sausage
Classic as it is! The soup is simple, homemade, uncomplicated in cooking and, unlike the others, is not replete with spices.
Ingredients:
• Pork (neck) - 500 grams;
• Premium sausage, smoked - 200 grams;
• Bulb, large;
• small carrots;
• Dry peas - measuring cup;
• Potatoes - by volume 5-6 times more onions;
• Bay leaf;
• Salt;
• Smilets.
Cooking Method:
1. Pour the meat into portioned pieces in a pan with hot boiled water, put on medium heat.
2. After 90 minutes add pre-soaked peas.
3. Potatoes cut into small cubes to fall asleep after half an hour to the peas, boil on a weak heat. Throw laurel leaves.
4. Cut the sausage medium, 3-4 cm straws.
5. Grated carrots, finely chopped onions, sauté in smaltse or oil to amber color. 6. Cut the sausage into strips in a broil. Stew until cooked vegetables.
7. Paste root vegetables and sausage add to soup. Salt
8. Boil a little at low boil.
9. Serve with sour cream and chopped feathers of young onions.
Tomato-pea soup with sausage
Another dish of Hungarian cuisine. They say the Hungarians borrowed it from the Turks, and they, in turn, brought it from the Middle East. Served in small portions, it is possible with sharp croutons.
Ingredients:
• Fresh tomatoes - 6 pieces;
• Lentils - 50 gr .;
• One lemon;
• Smoked sausage;
• Dried peas - 150 g;
• Cumin, ground coriander, chopped ginger root, all spices in a teaspoon;
• For frying butter;
• Sour cream, fresh dill and onion feathers.
Cooking Method:
1. Pour peas and lentils overnight.
2. Rinse the beans, pour in clean water. Boil for half an hour.
3. Washed dried tomatoes cut into small pieces.
4. Heat cumin in a frying pan in hot cream butter, fifteen seconds.
5. Add the remaining spices, lemon juice, fry well.
6. Introduce the tomatoes, continue to stew, covered, for a quarter of an hour.
7. Sausage, cut into half rings, lightly fried in a pan.
8. Pour the prepared sauce into a saucepan with peas, bring to a boil, boil a little.
9. Salt to taste.
10. Ready soup served with sour cream, greens.
Spicy pea soup with sausage
The soup is spicy and one of the main flavors is caraway seeds. It can be replaced completely, or partially with cumin seeds (Zira), this soup will become even more spicy and fragrant, but do not overdo it, cumin seasoning is very peculiar, the main thing is to observe moderation.
Ingredients:
• Broth vegetable or water;
• Four hunting sausages;
• Dry crushed peas - 500 grams;
• Large onion;
• Garlic - 4 teeth;
• Cilantro greens, dill several branches;
• Hops suneli - 1 tbsp. l .; • Pepper ground;
• Coriander;
• Cumin Seeds;
• Sesame, you can olive oil;
• Adjika spicy - dessert spoon.
Cooking Method:
1. Water with peas laid, bring to a boil and continue to boil for seven minutes over low heat.
2. Drain the water, add clean boiling water or vegetable broth, boil.
3. Adding chopped onions withstand until cooked on moderate heat.
4. Rinse greens, dry, chop.
5. Cut the hunting sausages into several pieces and fry.
6. In broth with pulp boiled over, mashed spices, pepper, and salt. Introduce chopped greens, sausages grilled, chopped garlic, adjika.
7. Turn off heat.
8. Before serving, sprinkle the soup with olive or sesame oil.
“Polish” pea soup with sausage
Celery and poultry meat is very indicative of Polish dishes, and if you are lucky to buy sausage made from large pieces of meat and lard, in the style of home-made smoked country, then the cooked soup may well be served to the table in any Polish province.
Ingredients:
• Chicken - half carcass;
• Cooked smoked sausage - 300-400 gr .;
• Potatoes - 300 gr .;
• Dried peas - 200 gr .;
• Celery stalk;
• One medium carrot;
• Large onion;
• Cabbage - a quarter of the average head;
• Four medium prongs of garlic;
• 3-4 pinches of paprika;
• At the discretion - pepper and salt;
• Dill, parsley - several branches.
Cooking Method:
1. Boil broth from chicken.
2. Cut sausage into bars.
3. Remove the carcass from cooked broth, add peas. Continue cooking for an hour and a half.
4. Sauté chopped onion in vegetable oil and lay in a saucepan.
5. Celery chop into very small cubes, chop the carrot into thin strips.
6. Carrots and celery cubes to sauté in a frying pan on which the onions were fried. A minute before the vegetables are ready, add chopped garlic.
7. Put the prepared dressing with chopped potatoes in the soup. 8. Thinly chop the cabbage, send it to the pan.
9. When the soup boils, season it with paprika, pepper and cook until ready all the ingredients, salt.
10. Decorate the spilled soup in dishes, sprinkle with finely chopped greens, parsley disassemble on separate sheets.
Pea soup with sausage and nuts
This is really quite different products - peas and nuts, but what an unusual taste is obtained as a result. If you have time for a little sagging before cooking, the male half of the eaters will definitely vote for the recipe with empty plates.
Ingredients:
• Smoked sausage - 250 grams;
• A glass of dried pea, brain varieties;
• Five potatoes;
• One small onion;
• The fourth part of a glass of crushed walnut kernels;
• Black pepper, hand-ground - to taste;
• Salt;
• Rye crackers;
• Parsley, fresh - 3 sprigs.
Cooking Method:
1. Pour chopped peas with water and boil on medium heat until half cooked.
2. Add sliced potatoes to peas and bring to readiness.
3. Fry chopped onion to a state of translucency.
4. Put shredded carrot, chopped sausage.
5. When the carrots and onions are fried, lay the soup in the soup, turn off the heat, leave with the lid closed for a while.
6. Decorate spilled soup with croutons, sprigs of greens.
Pea Soup with Sausage (Frozen Peas)
If you accidentally find yourself on hand deep-frozen peas and very few other products, try to please the home with a simple but very satisfying soup.
Ingredients for a three-liter pot:
• Frozen peas - 350 gr .;
• Smoked sausage with large pieces of bacon - 250-300 gr .;
• Smoked chicken wings - 6 pieces;
• Large onion;
• Medium carrot;
• Six potatoes;
• Celery, dill, chopped young onions;
• Two laurel leaflets; • At the discretion - salt, pepper, ground coriander seeds.
Cooking Method:
1. Chop the potatoes finely, fill with water.
2. Put the chicken wings in the pot, set on fire. Boil at low boil for a quarter of an hour.
3. Throw frozen peas into the broth.
4. Grind the onion, chop carrots into small straws, sauté in refined sunflower oil. Add to the pot when the peas are boiled for fifteen minutes. We salt.
5. Fry sausage cut into small ringlets in a frying pan.
6. Fall asleep chopped greens, sausage, and laurel leaves.
7. We bring to readiness, on a small fire.
Pea soup with sausage and smoked meats, cooked in a slow cooker
The slow cooker seems to be synonymous with fast cooking, in this case everything is not quite so, but the convenience of this wonderful device still saves a lot of time and effort.
Ingredients for 2-3 liters:
• Pork smoked meat from ribs or ridge - 400 gr .;
• Dried hunting sausages - 200 gr .;
• Low-fat bacon - 60 gr .;
• Peas dry;
• Two onions;
• Medium sized carrots;
• Bulgarian pepper - 1 peppercorn;
• Parsley root;
• Potato - 3 pieces;
• Pepper ground;
• Three cloves of garlic;
• Salt;
• Leaves of Lavrushka.
Cooking Method:
1. We set the “Frying” mode.
2. Pour oil into the multicooker container. Slightly fry the sliced bacon, cut into several pieces of sausage.
3. Crush one onion, carrot. Add to the bacon, pass it, stirring constantly, for ten minutes.
4. Turn off the slow cooker.
5. Sweet pepper cut into small strips, diced potatoes.
6. Peel parsley root.
7. Laying smoked pork, peas, whole onion, chopped potatoes and sweet peppers, parsley root, laurel. We shave.
8. Fill all with boiling water.
9. Set the "Quenching" timer for two hours.
10. Cook with the lid closed. 11. Turn off the multicooker after the signal.
12. Take out the bones, separate the meat from them and send it back to the soup, add garlic, cut into plates, salt.
Pea soup with sausage (with canned peas)
An easy-to-cook recipe, as if specially created for housewives who do not have an excess of time.
Ingredients:
• Sausages - 150 gr .;
• Smoked hunting sausages - 300 gr .;
• Potato - 6 tubers;
• carrot;
• Onion;
• Canned peas - to the taste of the hostess (from 1/2 a half liter jar);
• Greens: basil (a little), dill, parsley;
• Sunflower oil;
Cooking Method:
1. Boil three liters of water.
2. Chop the onion - smaller, carrot - slices, potatoes - into slices.
3. Cut the hunting sausages into pieces, divide the sausages into several pieces.
4. Grind greens.
5. Put vegetables in boiling water, cook at maximum until half-cooked.
6. Add hunting sausages, wieners, peas. Give boil quickly and cook until tender.
7. Pour greens, pepper, salt and remove from heat.
8. In order to taste the soup was saturated, you can spice up the onions and carrots until ready. You can add to taste the cereal, the dish will become rich. The soup will be more satisfying if you put chopped bacon with a meat slot (brisket) into it during cooking.
Pea Soup with Sausage - Tricks and Tips
• Fresh tomatoes or mashed potatoes are added to vegetables at the very end of roasting, otherwise the vegetables will become stiff.
• Soups cooked on green or a mixture of green and dried peas have the most delicate taste. They are also rich in vitamins and have an appetizing greenish tint.
• Salt first course is recommended when the main products are already sufficiently cooked. Salted too early bean soup cooks much longer.
• In turn, peas can serve as an excellent indicator of the quality of tap water in your home. If not soaked crushed peas in an hour of cooking over medium heat will not become soft - you definitely have low-quality water. In this case, use bottled, or passed through a membrane filter water. • During cooking, the broth must be quickly brought to a boil, after adding each portion of food.
• If it becomes necessary to dilute a soup that is too thick, add only hot water.
• The taste of food cooked in meat depends on the quality of the meat broth. Properly boiled broth should be amber, transparent. For four liters of water it is recommended to choose one kilogram of meat.
• Pea soup, like other legume soups, “loves” meat and bone broth. Use ribs, or even just pork legs, the excess fat is easily removed, and the soup itself remains fragrant and rich.
• Bay leaves should not be left in the finished soup. Choose from a pack of leaves with the most brown color, bright green is better not to put at all, to some extent they can be replaced by pea-scented pepper.
• Pea soup will be more saturated and fragrant, if for its preparation to take pea brain varieties.
