Pea soup with sausage: a budget version of a hearty first course. Recipes pea soup with sausage: boiled and smoked

Pea soup with sausage: a budget version of a hearty first course. Recipes pea soup with sausage: boiled and smoked

Pea soup with sausage will keep healthy food - peas.

Most often, the pea soup is cooked with smoked sausage, although there are a lot of different recipes for this dish.

General principles of cooking soup with peas and sausage

To make the dish tasty, you need to properly prepare the products. Dried peas need to fill with clean cool water, then it will boil faster. Chopped peas can be pre-soaked. The ingredient is well boiled soft in the process of cooking.

It takes from 15 to 90 minutes to cook peas. It all depends on the type of product used, the time of soaking and their own addictions. After all, someone likes to use whole peas, and someone prefers pea puree.

In boiling pea soup with sausage cold water is not worth pouring. It is better to add boiling water so that the peas are well boiled soft.

It is worth paying attention to the fact that pea soup should be kneaded hot.

Chopped sausage can be put in a pan in boiling broth with peas or in a pan with onions and carrots. This ingredient will add an unforgettable flavor to the dish.

The finished dish must be seasoned with greens. Peas can cause bloating. If you add a small amount of dill to each plate, you can avoid discomfort in the intestines, and the dish will acquire a unique taste.

Do not forget about the traditional crackers. They can be cooked in the microwave and served with pea soup.

Green pea soup with sausage


Iceberg lettuce - 520 g

vegetable broth - 760 ml

green peas - 380 g

onion - 45 g

chives - 6 g

olive oil - 78 ml

cream - 110 ml

parsley - 55 g

smoked sausage sausage - 80 g

freshly ground pepper - 14 g

salt - 17 g

Laurel leaves - 2 g

Method of preparation

Peeled onion cut is not very large.

Lettuce leaves thoroughly washed.

Chop into medium pieces.

Chopped garlic clove cut into petals. Rinse parsley with water. Chop large.

Heat oil in a saucepan.

Put onions.

Add salt.

Fry the onions until soft.

Put the salad. Mix.

Fry, stirring occasionally.

Pour the green peas.

Sausage cut into pieces. Chop into small slices. Add to container.

Put chopped garlic.

Put the chopped parsley.


Stir the mixture.

Pour the hot vegetable broth so that the ingredients are covered with it.

Wait until the soup boils. Cook for 3 minutes.

Pour some broth.

Pureen mixture using a blender.

Add a portion of the broth.

Season with pepper and salt.

Put a leaf of laurel.

Pour the cream. Warm up.

Serve pea soup with hot sausage.

Pea Soup with Smoked Sausage


peas - 125 g

carrot - 95 g

smoked sausage - 145 g

onion - 60 g

potatoes - 120 g

fat for frying - 40 ml

rock salt - 4 g

allspice - 3 g

fresh greens - 85 g

laurel leaf - 1 pc.

Method of preparation

To sort out dried peas from garbage: pour them into a deep container, fill with water, remove garbage, rinse in several waters.

Transfer the ingredient to the soup pot.

Pour in 3 liters of water. Cook over low heat.

Rinse carrots well. Cut off the peel. Cut along the middle. Chop into thin half-rings.

With a bow to remove the husk. Wash in water. Cut into medium slices.

Melt the fat in the pan. Put vegetables there. Fry.

Peel the potatoes. Grind medium-sized slices.

Chop the sausage into thin strips.

Posting prepared vegetables.

Add sausage pieces. Cook the soup over medium heat until cooked peas.


Put allspice in the pan.

Throw a leaf of laurel.

Rinse fresh herbs in cool water. Finely chopped.

Part of the crushed greens put in the pan.

Ready soup with peas and slices of sausage serve to the table.

Leftovers of greens pour in plates with hot soup.

Pea Soup with Sausage and Chicken


onion - 135 g

dried peas - 90 g

parsley - 50 g

sausage with pieces of bacon - 8 pieces

beef broth - 1.55 l

pepper -5 g

salt - to taste carrot - 75 g

dried herbs - 4 g

butter - 45 g

chicken fillet - 220 g

Method of preparation

Peas pour cool water. Leave to soak overnight.

Drain the water.

Rinse carrots in water.

Cut into strips.

With a bow to remove the husk. Shred rings.

Fry vegetables in butter.

Cut the sausage into small pieces.

Put in pan.

Chicken meat cut into strips.

Pour into the mixture.

Fry a few more minutes.

Add broth.

Pour peas.

Season with salt and herbs.

Spice up.

Cook on low heat for 55 minutes.

Rub a thick part of the mixture through a sieve.

Put in broth.

Bring pea soup with sausage and chicken meat to a boil.

Arrange in portions.

Chop the greens. Decorate the fragrant dish.

Pea Soup with Garlic and Sausage


Fresh green peas - 320 gr.

Smoked sausages - 240 gr.

A mixture of frozen vegetables - 265 gr.

Garlic - 25 gr.

Chicken broth - 780 ml


Method of preparation

Boil peas in boiling water.

Drain the water.

100 g of peas turn into puree.

Leftovers to put aside.

Pour broth into a deep pan. Wait until the liquid boils.

Put there a mixture of vegetables.

Boil for 4 minutes.

Add pea puree.

Pour boiled peas.

Chop sausages into thin slices.


Cook for 7 minutes.

Remove container from heat.

Garlic rid of scales.

Skip through the garlic.

Put in a fragrant pea soup with sausage.

Serve dish with toasted golden pieces of bread.

Pea cream soup with sausage and cream


greens - 75 g

potatoes - 255 g

dried peas - 490 g

onion - 80 g

carrot - 95 g

sunflower oil - 30 ml

Bouillon cube - 1 pc.

pepper - to taste

favorite spices - 40 g

cooked sausage - 50 g

milk - 120 ml

Cheese cream - 48 g

Method of preparation

Rinse the peas in running water.

Rinse the bow. Clear. To cut in cubes.

Remove carrots from the top layer. Wash in cool water. Chop sticks.

Put peas in the pan.

Pour cold water. Leave for 35 minutes.

Place the container on fire.

Bring its contents to a boil. Boil on low heat until the peas are completely cooked for about 75 minutes.

With a potato cut off the skin. Wash. Grind cubes of medium size.

Add potatoes to peas.

Put the meat broth cube.

Pour small slices of boiled sausage.

Pour in the milk.

Cook all together for 25 minutes.

Preheat the saucepan.

Pour the oil.

In hot oil put onions and carrots.

Simmer, stirring, on low heat for 3 minutes.

Put vegetables in soup.

Sprinkle with salt.

Add spices.

Boil another 7 minutes.

Beat ready pea soup with sausage using a blender.

Serve a delicious delicacy with fresh herbs and a spoonful of cream cheese.

Pea Soup with Celery and Smoked Sausage


Smoked sausage slices - 70 g

potato - 90 g

green peas - 400 g

cream - 180 ml

leaf celery - 2 petioles

white onion - 60 g

butter - 46 g

chicken broth - 960 ml

Method of preparation

Capacity with broth put on fire.

Bring the liquid to a boil.

Peel the potatoes. Slice into small cubes.

Peel the white onion. Cut into rings.

Heat the oil in a saucepan.

Fry onion until golden brown.

Celery cut into thin rectangular pieces.

Add potato slices to boiling broth. Boil for 6 minutes.

Put fried onion and celery.

Put the sausage pieces.

In the same skillet on the remains of butter fry peas until semi-softness.

Part of the peas put in broth. Cook for 3 minutes.

Add salt.

Pour out freshly ground pepper.

The components of the soup grind into a homogeneous mass using a blender.

Add cream.

Pour out the remaining whole peas.


Pour into plates.

Steal thick cream.

Serve a delicate, creamy-flavored soup immediately after cooking with greens.

Pea soup from canned beans with sausage


tomato paste - 115 g

potatoes - 260 g

canned beans with tomato sauce - 160 g

green peas - 135 g

soft tomatoes - 90 g

tomato juice - 45 ml

sausage - 320 g

oil - 35 ml

granulated sugar - 5 g

salt - 17 g

fresh greens - 80 g

onion - 50 g Method of preparation

Finely chop the peeled onion.

Put on a griddle with butter.

Stew on low heat. Cover with a lid.

Put the soft tomatoes in a bowl. Pour boiling water. Leave on for 6 minutes. Drain the liquid. Peel off. Pulp chop.

Add to the bow.

Pour peas. Simmer the vegetable dressing for 15 minutes.

Wash the potatoes. Peel off. Cut into small sticks.

In the pot pour 3 liters of water. Wait until the water boils.

Toss the potato pieces.

Cover with a lid.

Cook for 12 minutes over medium heat.

Cut the sausage into thin circles.

Add tomato juice to vegetable dressing. Mix.

Add tomato paste. Let it boil.

Remove the griddle from the stove.

Put sliced ​​sausage into the pan.

Add vegetable dressing.

Put the canned beans in the tomato.

Bring soup to a boil.


Add sugar.

Add fresh greens.

Remove pan from heat.

Give the dish to infuse.

Serve on the table in 10 minutes.

Pea soup with sausage and cheese


chicken leg - 380 g

potato - 170 g

carrot - 115 g

frozen peas - 425 g

frozen corn - 105 g

sausage - 150 g

Allspice Pepper - 4 g

processed cheese - 200 g


Method of preparation

Cheese to put in the freezer.

Put the ham in boiling water. Boil until fully cooked. Cool it down. Separate the meat from the bones.

Remove the potatoes from the top layer. Rinse. Cut into cubes. Throw in the container with the broth.

Peel the carrots. Grate on a medium grater. Add to the broth.

Cook for 8 minutes.

Grate cheese curds. Put in pan. Stir the mixture well.

Pour peas.

Put the corn.

Add large sausage slices.

Spice up.

Sprinkle with seasoning soup.

Boil the mixture until cooked potatoes.

5 minutes before the end of cooking soup add meat.

Pea soup with sausage ready.

Pea Soup with Sausage: Tips and Tricks

  • For soup it is better to use split peas. This product requires a small amount of time for complete preparation.
  • The better the washed peas, the tastier the finished dish.
  • It is better to pour the peas with water and leave for a few hours to swell.
  • If the pea soup with sausage is thick, you can dilute it with boiled water to the desired consistency.
  • If frozen green peas are added to the dish, you should not defreeze them beforehand.
  • It is better to serve pea soup with sausage with fried crispy croutons, grated garlic or croutons from white bread.
  • Mint can be added to a dish of peas and smoked sausage.
  • Sausage can be any, the most inexpensive. It is better that it was smoked, then the soup will turn out fragrant and tasty.
  • Pea soup will taste better if you put fresh greens in it.
  • A can of canned beans must be opened in advance. If the product is spoiled, it is better to throw it away. In this case, add more tomato juice to the dressing.
  • For the preparation of mashed pea soup, it is better to use frozen processed cheese, so that you can grate them on a grater.
  • Peas should be soaked in water for at least 120 minutes. It is better to fill it with water and leave overnight.
  • Pea soup with sausage should be brewed for about 15 minutes.
  • For cooking in a slow cooker, use the “Quenching” mode.
  • Thoroughly washed peas will help reduce the likelihood of gas formation in the intestines.
  • It is not recommended to drink down the soup, which contains peas, with cold water.
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