Пн, 21 дек 2015 Автор: Марина Данько
Peas are widely distributed, and soups are famous in kitchens.
many nations.
The advantage of pea soups with sausage is that they can
cook on any basis, with all sorts of ingredients.
Additional ingredients added to the dish during
preparations give it a unique peculiar shade.
Contents
Pea soup with sausage – the general principles of cooking
• The basis for all recipes for pea soups with the addition of
sausages, peas, carrots, onions, salt. Spices can
add, 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. This procedure is not only
reduces the cooking time, but also affects the taste of the finished
food
• It is accepted to cook soups not only from dry peas, but also from
canned, frozen, fresh.
• To make dried pea dish not too liquid,
or vice versa thick, you should stick to the following relationships: on
one liter of liquid takes a third of a two hundred gram glass
peas.
• Sausage before laying, you should fry a little on
pan. In this case, the food will become more saturated and
fragrant.
• Ready-made soup is recommended to leave on
off the stove, covered with a lid for half an hour. During this time
spices and spices added at the end of cooking will saturate them
The unique aromas of the dish, creating a wonderful bouquet.
• The best spices are cumin and coriander. Cumin put in
grains, and the coriander is finely ground. Better do it yourself
in a coffee grinder, or on a special grinder. Well in harmony with
them white pepper.
• Greens of young onions, dill and parsley, and also sour cream
put to taste when serving to 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
as 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.•Высыпать в кастрюлю, в
boiling water cut into small cubes
potatoes.2. • Put on the included plate, add bay leaves
leaves. 3. • Bringing to a boil, reduce the heat. 4. • Carrots, onion finely
chop, fall asleep in the pan seven minutes after
boiling. 5. • When the potatoes are cooked until half cooked,
add pea flakes, cream. 6. • Boil, at constant
stirring for about 10 minutes. Salt and pepper to taste
turn off cooker 7. • Leave the lid on for fifteen
minutes.8. • Fry in oil or smaltse heated in a pan
sausage.9. • On plates, lay out the pieces of sausage, pour
cooked flavored soup. 10. • Serve preferably immediately.
Pea soup with sausage in bread pots
A very satisfying recipe, a little messing around 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;
• Boiled “Doctor” or “Children’s” sausage – 200 gr.
Для хлебного горшочка:
• Сливочное или растительное масло — 30 gram;
• 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.•Сухое молоко разведите в
a glass of water. Heat to a little higher temperature.
2. Enter in sequence yeast, salt, sugar and
stir until dissolved. 3. • Pour in the sifted flour,
knead spun elastic dough. 4. • In the greased vegetable
spread the yeast dough with butter
approach.5. • Increase in the volume of the “pots” bake until ruddy
Readiness 45-50 minutes. 6. • At this time in the pot with boiling
water poured the prepared peas and cook until the state
half ready.7.•Картофель нарежьте небольшими
slices.8.•Добавьте измельчённый картофель в soup.9.•Репчатый лук,
chop carrots convenient way. Fry in a pan until
golden brown with tomato paste. 10. • When potatoes
will be ready, put the fry in the pan, add salt and boil
minutes five.11. • At the cooled bread, cut off the top, from the middle, select
crumb. Put in the oven to dry a little. 12. • Soup skip
through a rare sieve, pour into “bread pots”, serve on
the table, decorated with crushed cubes of boiled sausage.
Pea Meat Soup with Sausage
• Classic as it is! The soup is simple, homemade, uncomplicated.
cooking and unlike the rest is not replete with spices.
Ingredients:
• Pork (neck) – 500 gram;
• Колбаса высшего сорта, копчёная — 200 gram;
• Bulb, large;
• small carrots;
• Dry peas – measuring cup;
• Potatoes – by volume 5-6 times as much onion;
• Bay leaf;
• Salt;
• Smilets.
Cooking method:1.•Порезанное на порционные
put the meat pieces in a pan with hot boiled water, put
to medium heat 2. • After 90 minutes, add pre-soaked
pea.3. • Potatoes cut into small cubes to fall asleep later
half an hour to the peas, boil on a weak heat. Throw leaves
Lavrushki. 4. • Cut the sausage into medium, 3–4 cm straw. 5. • Ground on
grated carrots, finely chopped onions browned on Smaltse or
oil to amber.6. • Place the sausage cut into strips in
zazharku. Simmer until cooked vegetables. 7. • Passaged roots and
Sausage add to soup. Salt.8. • Boil a little with weak
9 • Serve with sour cream and chopped young onion feathers.
Tomato and Pea Soup with Sausage
• Another dish of Hungarian cuisine. Hungarians are said to have borrowed
it was 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, crushed ginger root, all
teaspoon spices;
• For frying butter;
• Sour cream, fresh dill and onion feathers.
Cooking method:1.•Горох и чечевицу залить
water for the night. 2. • Rinse the beans, pour clean water. Boil in
for half an hour.3. • Washed dried tomatoes cut into
small. 4. • Calcify the cumin in a frying pan in hot butter,
fifteen seconds.5. • Add the remaining spices, lemon juice,
fry well. 6. • Introduce the tomatoes, continue to simmer, covered
a lid, a quarter of an hour. 7. • Sausage, cut into half rings, lightly
зажарить на pan.8.•Готовый соус вливаем в кастрюлю с горохом,
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. Him
can be replaced completely, or partially by cumin (Zira), from
this soup will become even more spicy and fragrant, but not
overdo it, cumin seasoning is very peculiar, the main thing
observe moderation.
Ingredients:
• Broth vegetable or water;
• Four hunting sausages;
• Горох дроблёный сухой — 500 gram;
• 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
cook for seven minutes on low heat.
2. • Drain the water, add clean boiling water or vegetable broth,
boil.
3. • Adding chopped onions withstand until tender on moderate
on fire
4. • Rinse greens, dry, chop.
5. • Cut the hunting sausages into several pieces,
fry.
6. • In broth with mashed beans, pour spices,
pepper, salt. Introduce chopped herbs, toasted sausages,
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 – very significant for Polish dishes
cuisine, and if you’re lucky enough to buy sausage made from large
pieces of meat and bacon, in the style of home country smoked, then
cooked soup can be served on the table in any Polish
voivodship
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. • Chop the sausage into bars.
3. • Remove the carcass from the cooked broth, add peas.
Continue cooking for an hour and a half.
4. • Sauté chopped onion in vegetable oil and lay in
the pan.
5. • Celery chop into very small cubes, carrots
chop fine straws.
6. • Carrots and celery cubes to brown in a frying pan, on
which roasted onions. One minute before the readiness of vegetables to add
chopped garlic.
7. • Put the prepared dressing with chopped potatoes in
soup.
8.•Тонко нашинковать капусту, отправить в the pan.
9. • When the soup boils, season it with paprika, pepper and
Cook until ready all components, salt.
10. • Decorate spilled soup by sprinkling finely chopped
parsley, parsley to make out on separate sheets.
Pea Soup with Sausage and Nuts
• This is something quite different products – peas and nuts, but what
unusual taste is obtained as a result. If you have time
a little bit of sausage before cooking, the male half
eaters exactly 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 the crushed peas with water and boil on medium heat to
half ready.
2. • Add sliced potatoes to the peas and bring to
readiness
3. • Fry chopped onions to a state of translucency.
4. • Pour the shredded carrot, chopped sausage.
5. • When the carrots and onions are fried, lay a broil in the soup,
turn off the fire, leave with the lid closed for some
time.
6. • Decorate spilled soup with croutons and sprigs
greenery.
Pea Soup With Sausage (Frozen Peas)
• If you happen to have deep peas on hand
frost and very few other products, try to please
home simple but very satisfying soup.
Ингредиенты на трёхлитровую кастрюлю:
• Frozen peas – 350 gr .;
• Sausage smoked 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 potato finely, fill it with water.
2. • Lay chicken wings in a saucepan, set on fire.
Boil at low boil for a quarter of an hour.
3. • Toss frozen peas into the broth.
4. • Chop an onion, chop carrots into small strips,
Pass in refined sunflower oil. Add to
pan, when the peas boil for fifteen minutes. We salt.
5. • Fry sausage cut into small ringlets on
pan.
6. • Fall asleep chopped greens, sausage, laurel leaves.
7. • We bring to readiness, on a small fire.
Pea soup with sausage and smoked sautéed in
multicooker
• The slow cooker seems to be synonymous with fast food.
This case is not entirely true, but the convenience of this wonderful
devices still saves a lot of time and
forces.
Ингредиенты на 2—3 литра:
• 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. • Set the “Frying” mode.
2. • Pour oil into the multicooker container. Lightly fried
cut into thin pieces of bacon, cut into several pieces
sausages.
3. • Crush one onion, carrot. Add to bacon,
Pass, stirring constantly, for ten minutes.
4. • Turn off the multicooker.
5. • Cut the sweet peppers into small strips, dice the potatoes.
6. • Peel parsley root.
7. • We lay smoked pork, peas, whole onion,
chopped potatoes and sweet peppers, parsley root, Lavrushka.
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. • We take out the bones, separate the meat from them and send it
back into the soup, add chopped garlic, salt.
Pea soup with sausage (with canned peas)
• Easy to prepare 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 floor
liter cans);
• Greens: basil (a little), dill, parsley;
• Sunflower oil;
Cooking method:
1. • Boil three liters of water.
2. • Chop onion – smaller, carrot – slices, potatoes –
slices.
3. • Cut the hunting sausages into slices, divide the sausages into
several parts.
4. • Chop greens.
5. • Put vegetables in boiling water, cook at maximum to
состояния half ready.
6. • Add hunting sausages, wieners, peas. Give fast
закипеть и варить до readiness
7. • Pour greens, pepper, salt and remove from heat.
8. • In order to taste the soup was rich, you can onions with carrots
спассеровать до readiness You can add to taste cereals, dish
will become more rich. The soup will be more satisfying if you put it in
cooking time sliced lard with meat slit
(brisket).
Pea Soup with Sausage – Tricks and Tips
• Fresh tomatoes or mashed potatoes are added to vegetables in the
late roasting, otherwise the vegetables will become stiff.
• The soups cooked on
green or a mixture of green and dried peas. They are also saturated
vitamins and have an appetizing greenish tint.
• Salt first dishes are recommended when the main products are already
Enough cooked. Salted too early bean soup
cooks much longer.
• In turn, peas can serve as an excellent indicator
quality tap water in your home. If not soaked
crushed peas in an hour of cooking over medium heat will not become soft –
you are definitely substandard 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
add each serving of food.
• If it becomes necessary to dilute too thick soup,
top up with hot water only.
• The taste of dishes cooked in meat depends on the quality of meat
broth. Properly boiled broth should be amber,
transparent. Four liters of water is recommended to choose one
kilogram of meat.
• Pea soup, like soups from other legumes, “loves”
meat and bone broth. Use ribs, or even just pork
legs, excess fat is easily removed, and the soup itself remains fragrant and
nourishing.
• 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
do not put at all, to some extent they can be replaced by a pea
allspice.
• Pea soup will be more saturated and fragrant, if for its
preparations to take pea brain varieties.
