How to cook pea porridge: 15 recipes

Pea porridge is a high-calorie and nutritious food that has been known to mankind since ancient times. Archaeologists have found pea seeds in the buildings of the Stone and Bronze Ages. This culture was known to the inhabitants of ancient Africa, the Middle East and Asia. In the XVI and XVII centuries, peas were introduced to Australia and America. Currently, this agricultural plant is cultivated in all countries with a temperate and subtropical climate. In the kitchens of the peoples of the world there are many recipes for pea porridge and soups.

How to choose peas for porridge

The quality of the finished dish depends on the correct choice of cereals. The grain should be dry, clean and uniform. If there are a lot of litter, black grains in a pack of peas, clumps of clumps are felt, it is better to refrain from buying and look for another store. Do not use peas with mold marks for cooking.

For cooking porridge, fast-digesting peas are best. But when buying it is not always clear how much the information indicated on the package is true.

On sale there are whole and chopped peas. The color of the grain may be yellow or mustard yellow, green and white. Pea varieties are divided into three groups (husking, brain and sugar). In stores, you can buy cereals with whole or chopped peas.

Peeling peas are high in starch. Harvested immediately after the ripening of the crop, if you leave the plant on the field until late autumn, the seeds will acquire a powdery taste. This product is also used to feed animals. The cereals are steamed and mixed with hay, feed, barley and oats. The husk varieties have hard, dry spherical grain, the surface of the peas is smooth and even.

Brain varieties contain 6–9% sugar (mainly sucrose). After drying, peas dry out and shrink strongly (they become like a brain, where the name of the varietal group came from). This product is used for canning and freezing, it can be taken for cooking, but it must be taken into account that peas almost do not soften after heat treatment.

Sugar varieties do not have pea shells. These are breeding hybrids in which not only the fruits are sweet, but also the pod. The product has a lot of sugar (9-12%). Sugar peas are eaten fresh, unripe. For soups and cereals, such peas are not used. After drying, the weight of the seed decreases by 15–20 times, which makes the peas “wrinkled”.

For cereals and semi-liquid mashed soups, chopped, peeled grain is better. White peas boil the fastest, in second place are green varieties.

Green and white peas can be cooked without soaking. With yellow grain, it is impossible to guess what will happen after cooking - porridge with peas in hardness resembling stewed beets, or completely boiled mashed potatoes.

For the preparation of cereals, you can use peeled grain. It also softens to a puree state, but husk will float on the surface of the porridge. Hard films will be felt in food even after prolonged soaking of the grain before cooking.

Sugar peas are also dried, but on the shelves of stores this product is infrequent. It costs more than ordinary yellow peas.

What is useful pea porridge

Pea porridge is a high-calorie product that contains a large amount of valuable nutrients. 100 g of dry peeled peas contains:

• protein - 23 g;
• vegetable fats - 1.6 g;
• carbohydrates - 47.5 g;
• water - 14 g.

The product has fiber and dietary fiber. Carbohydrates are mainly represented by starch.Pea is not inferior to beans, soy and beans in protein content.

Pea porridge contains B vitamins (thiamine, riboflavin, nicotinic acid (niacin), pyroxidine, choline, folic acid). The product has a lot of vitamin A, D and E. It should be noted that ascorbic acid is absent in peas.

The benefits of pea porridge are determined by micro and macro elements. Peas are rich in phosphorus, potassium, magnesium, sodium. The product contains copper, iodine, sulfur, iron, selenium and cobalt. 100 g of product contains 322.7 kcal.

1. Pea porridge contains lysine. This amino acid has an anti-inflammatory property, participates in collagen repair processes and helps to absorb calcium.
2. Fiber and fiber contained in pea grains stimulate intestinal antispasmodic and promote active digestion.
3. The product contains arginine. This substance plays an important role in the circulatory system.
4. Niacin prevents the accumulation of "bad" cholesterol, the formation of plaques in the bloodstream.
5. Thiamine affects the functioning of the central nervous system, participates in metabolic processes.
6. Pea porridge is useful for people suffering from underweight; it can be included in the diet in the recovery period, after operations and infectious diseases.
7. Peas are a high-calorie product with a high content of starch and protein. Porridge is useful for people involved in physical work, and athletes.
8. Pea porridge can be used to feed babies. Pea mashed potatoes in jars are sold in stores, which are introduced into the diet of a child from 6-8 months. You can cook the same porridge yourself.
9. Pea puree contains iron compounds, which is important for the prevention of anemia. The product contains iodine. This element is necessary for the proper functioning of the thyroid gland and the prevention of goiter.
10. Peas are rich in organic substances that normalize fat metabolism. This is, first of all, methiocin and choline.
11. The product contains inositol with lipotropic properties.
12. Peas are useful for fatty degeneration of the liver, as it contains substances that impede this process.
13. Pea puree can be included in the diet for diabetes. This bean culture has a low glycemic index and has little effect on changes in blood sugar.
14. Legumes reduce the intensity of absorption of glucose into the bloodstream (in the stomach). Peas reduce the rate of breakdown of sucrose and glucose and slows down the metabolism.
15. A large amount of protein contained in pea porridge can partially compensate for meat, which is used by vegetarians who include peas in their diet.

In some people, peas cause gas formation. Bloating and flatulence cause many problems during pregnancy, during this period it is better to remove pea porridge from the diet.

Peas, like beef, contain purines. These substances are involved in the formation of uric acid and its salts. Urate accumulates in the joints, leading to gout. In this case, the use of peas should be limited.

The proportions of water and peas for delicious porridge

When cooking porridge, the ratio of peas to water depends on the expected result. If the cook wants to make liquid mashed potatoes, 1 part of grain and 2–2.5 parts of water will be required. For younger children, more liquid cereals are also prepared. But for a thick dish, which is prepared as a side dish for meat, you can take a ratio of 1: 1 or 1: 1.5.

The amount of water to measure cereals depends on the quality and variety of grain. Often, from two packs of peas purchased in different stores, porridge of different densities is obtained (with the same proportions of ingredients). In one case, the grain will completely break apart, in the other, it will retain its shape and remain fairly solid.

Experienced chefs determine the ratio of components of the recipe to the eye. So, if the peas have been soaked for several hours, the grain is placed in a pan and poured with water, which covers the cereal only “on the finger”. During the cooking process, water is added. Only boiling water can be added so that the heat treatment does not stop and the grain does not harden.

How to cook pea porridge: recipes

To cook pea porridge, the cook will need a pot with Teflon or ceramic non-stick coating. The boiled mass "tends" to burn to the bottom of the container even on low heat and with constant stirring of the contents of the pan.

Before cooking, peas need to be sorted out. In the grain, pebbles are often found that fell into the groats when harvesting. Even if the package says "premium", do not give up manual bulkheading. It does not take much time.

Peas are washed in running water, if this is not possible, water is changed 3-5 times. This must be done before soaking, and not after it.

The cereal is soaked for 3-12 hours. If cooking is delayed, the cup with the swollen peas is put in the refrigerator so that the fermentation processes do not begin. The onset of fermentation can be determined by the characteristic odor. Soaked peas can ferment even in the refrigerator.

Grain is poured with cold or hot water. You can add a pinch of baking soda to the cup. The amount of water for soaking is not regulated. But after the peas swell, they should be completely covered with liquid.

After soaking, all the water is drained, as it absorbs the bitterness that the peas secrete. The older the grain, the more bitterness.

Chipped peas are digested faster than whole (round). There are recipes for soups, mashed potatoes and cereals without soaking cereals.

Soda is added not only when soaking, but also at the beginning of cooking. On a 3 liter product just put a small pinch of sodium bicarbonate. Soda is added to soften the water and give the pea puree extra softness. So porridge will turn out more friable and magnificent.

For cooking porridge, you can use peas in membrane bags. To make a good, boiled porridge, in 20-25 minutes after boiling water, open the sachet and make the cereal in the usual way.

Pea porridge is prepared on water, in milk, with and without soaking. This dish is cooked with smoked meats, chicken, meat stew, mushrooms, lard and onions, fish and even sugar. Porridge is cooked on a conventional stove, oven, slow cooker, double boiler and pressure cooker.

On the water

This is the easiest way to cook pea porridge. You will need the following products:

• chopped peas - a glass;
• water - 0.5 l;
• vegetable oil - 25-30 ml;
• butter - 40-50 g;
• salt to taste.

Measure the required amount of peas, rinse it in running water and fill it with water. After 4-6 hours, the grain is washed again and transferred to a pan with a thick bottom. You can use a pan with high edges. Then cold water and vegetable oil are poured into the prepared peas.

Turn on the stove, bring the contents of the pan to a boil and remove the foam. Then turn on a little heat and cook porridge for about an hour. The lid is first closed loosely, after half an hour, when the heating temperature decreases, you can close the vessel completely. 10 minutes before the end of cooking, the porridge is salted. When the peas soften, remove the pan from the stove, put the butter and mix the porridge.

In milk

Milk powder is cooked mainly for children. But this dish has fans among adults. In order to cook liquid pea and milk porridge, the following products are needed:

• split peas - a glass;
• milk powder - a glass;
• water - 2.5 glasses;
• salt to taste;
• butter - 50 g.

Peas are washed in running water, sorted and poured with water to soak for 4-5 hours. Then the liquid is poured and put the swollen peas in a pan with a non-stick coating. Pour 1.5 cups of cold water into a container and turn on medium or high heat.

Powdered milk is bred in a separate cup. To do this, you need warm boiled water (1 cup). Powdered milk and water are mixed until the lumps disappear. If the lumps have not completely disappeared, the liquid is passed through a sieve, and the lumps are wiped with a spoon.

Milk is poured into a pan with porridge and the ingredients are mixed. The porridge can be covered with a lid (not tight). The dish is cooked with constant stirring, until the peas are boiled. 10 minutes before the end of cooking, the porridge is salted. Immediately after being removed from the fire, put a piece of cow oil. The dish is ready, now it can be served on the table.

With soaking

The longer the peas have been stored, the more the vegetable fats in it decompose. Soaking relieves pea grains of bitterness. To prepare porridge for a side dish you will need such products:

• round peeled peas - a glass;
• water - 2 glasses;
• baking soda - a pinch;
• salt to taste;
• allspice - to taste;
• butter - 60–70 g;
• fresh parsley - 1-2 branches.

Round peas need to be soaked, since during the cooking process not all peas break into halves and softening will be insufficient. Pea grains are washed, sorted, poured with warm water and a pinch of baking soda is added. It is better to soak round peas longer - up to 10-12 hours.

At the end of the soaking, the liquid is drained and the pea grains are transferred to a pan with a thick bottom. Then pour 2 cups of cold water and put the dishes on the stove. Peas are brought to a boil over high heat. The foam formed before boiling is removed with a spoon. Then the heating temperature is reduced and porridge is cooked until cooked (at least 1 hour).

The lid of the pan should be half closed. The porridge is constantly stirred to avoid burning the product. Salt is put in 10-15 minutes before readiness, pepper - after turning off the stove. Before serving, add slices of oil and finely chopped fresh parsley to the plates.

Without soaking

Without soaking, you can cook pea porridge from quickly digesting grain, which contains a large amount of starch. The chef will need the following products:

• green peas Mistral - 1 cup;
• unsalted meat broth - 2–2.5 l;
• tomato paste - 4 tablespoons;
• ground black pepper - 1-2 pinch;
• dried basil - 0.5 teaspoon;
• salt to taste.

Washed peas are put in a cold broth, brought to a boil over high heat. Switch the stove to a small fire and cook porridge until the peas are completely softened (50-60 minutes). If this time is not enough, add freshly boiled water and hold the brew on the stove for another 10-15 minutes.

Then the pan is removed from the stove, salt, ground pepper, tomato paste and basil are added. Cover the container with a lid and let it brew for 10-15 minutes. The dish is ready. It remains to spread the porridge in portioned plates, put pieces of cow's butter and serve.

Mashed porridge

To make mashed potatoes you need peas of well-digestible varieties. To prepare the dish you will need the following products:

• split peas - a glass;
• water - 2–2.5 l;
• garlic - 2-3 cloves;
• ground allspice - 1-2 pinch;
• dried herbs (parsley, basil) - 0.5 teaspoon;
• salt to taste.

The grain is soaked for 8-10 hours so that the peas absorb water as much as possible and soften well. Then the liquid is drained and the peas are transferred to a frying pan with high edges (or into a wide pan). Measure and pour the right amount of water and cook porridge for 50-60 minutes. The contents of the pan are constantly stirred, and immediately after boiling, remove the foam. 10 minutes before the end of cooking add salt, herbs and pepper.

When the porridge is ready, the pan is removed from the stove and the peas are crushed with a blender, bringing the product to a pasty state. You can use the usual pusher. Mashed potatoes are ready. It is eaten warm or cold. Chilled pea mass can be put in tartlets, garnished with finely chopped garlic, parsley or spread on slices of brown bread.

With smoked meats

Ribs, smoked pork, chicken breasts and chicken legs are suitable for preparing a maid. You can use good smoked ham. In this recipe, the cook will need:

• peas - 0.6 kg;
• smoked pork meat - 1 kg;
• medium-sized carrots - 1 piece;
• large onion - 1 piece;
• water - 4 glasses of water;
• sunflower oil - 100 ml;
• salt to taste.

Whole peas are washed and soaked for 4 hours. Then the liquid is drained and a new portion of cooking water is poured into the pan. Pea grains are brought to a boil, the foam is removed, a little salt is added and the porridge is cooked over low heat.

Finely chopped onions, carrots are fried in a pan.When the vegetables turn golden, lay the pork meat, cut into small pieces. The roasting is kept on fire for 6-8 minutes and spread in pea porridge. The pan can be slightly darkened on a cooling plate. Before serving, sprinkle porridge with green parsley, dill, supplement with a leaf of basil or salad.

With stew

To prepare such a dish, you need to buy a jar of good stew (pork or beef). Canned pork contains more fat, and in beef jars, as a rule, more broth. The cook will need these products:

• whole or chopped peas - a glass;
• can of stew - 350 g;
• onion medium size - 1 piece;
• water - 0.5 l;
• salt to taste.

Pea groats are soaked for 4 hours, after which they are poured with water, brought to a boil and the regulator is switched over to a slow fire. Cook porridge for 50-60 minutes with regular stirring (peas need to be salted 6 minutes before cooking).

15 minutes before the end of cooking peas, prepare a dressing of stew. The jar is opened, the fat is taken out and put it in the pan. Fry the onion until golden brown. Then put the stew pieces on the pan, along with the broth. The meat is stewed and slightly fried until the liquid evaporates. Dressing is put in porridge and the ingredients are mixed. Fresh greens can be added to the dish.

With mushrooms

Mushrooms are a source of vegetable protein. They go well with peas; these products complement each other's taste. To prepare the pea, you need to take the following components:

• green chopped peas - 2 glasses;
• mushrooms (fresh champignons or boiled butter) - 400-500 g;
• onion - 2 large heads;
• water - 4 glasses;
• butter - 150 g;
• salt to taste.

Peas are sorted, washed, put in a cast iron or clay pot and poured with water. Cow butter is put in the pan (can be replaced with vegetable oil). Chop the onion and lightly fry, then put mushrooms in a pan, cut into halves or quarters. Dressing is fried under a lid for 15 minutes and transferred to a pot of peas. The ingredients mix well.

The pot is placed in an oven heated to 200 ° C and stewed for half an hour. Then the vessel is taken out, salt is added. Put the pot in the oven again. The total cooking time in a preheated oven is 40–45 minutes. After that, the oven is turned off and the torrent is languishing for 20 minutes.

With chicken

This dish is prepared without roasting the ingredients in chicken broth. The cook will need the following products:

• chicken legs - 2 pcs.;
• chopped peas - 1.5 cups;
• onion - 1 piece;
• small carrots - 1 piece;
• fresh parsley - a few leaves;
• salt to taste.

Peas are washed and soaked for 5-7 hours. While pea grains are soaking, boiled ham (without salt). Finely chopped onions and carrots, cut into strips, are added to the broth. You do not need to put a lot of carrots, as unnecessary sweetness will appear in the porridge. At the end of cooking, the legs are taken out, cooled, the meat is cut and cut into small pieces.

Soaked peas are drained from the water, poured with chicken broth (2 l) and cooked first over high heat, then when the porridge boils, switch the stove to a small fire.

Boiled peas are cooked for 45-50 minutes, after which chicken is laid and the contents of the pan are mixed. The dish is languishing for 10-15 minutes and removed from the stove. Porridge is laid out on plates and sprinkled with fresh parsley leaves.

With bacon and onions

The taste of pea porridge goes well with the smell of salted and smoked bacon, overcooked with onions. To prepare the dish you need to take the following products:

• peas Mistral chipped (yellow) - 2 cups;
• meat broth - 4 glasses;
• smoked bacon –250–300 g;
• onions - 2 pieces;
• green onions - 100 g;
• salt.

The peas are well washed, put in a thick-walled pan with non-stick coating and pour hot broth. Turn on the stove over high heat and bring the liquid to a boil. Then remove the foam and set the regulator to a small fire. Cook porridge for 45-50 minutes with regular stirring.

While porridge is cooked, prepare dressing. Onions are peeled and cut into rings. Lard is cut into oblong pieces 3-4 mm thick and 2-3 cm long, put on a preheated pan.Fry the greaves until lard begins to melt. Roasting is done from two sides. When a fried crust appears, put onion in a pan and mix it with greaves.

You can cook the frying in another way. First, slices of fat are fried on both sides, they are taken out of the pan and the onions are fried in the melted fat.

In the finished pea porridge, add greaves, fry the onion and pour the melted fat. The peas are mixed. The dish is ready. Porridge is laid out on plates, portions are sprinkled with chopped green onions.

In a slow cooker

Pea porridge can be cooked in a slow cooker. The following products are needed for cooking:

• chicken thighs - 3 pieces;
• chopped peas - 0.5 kg;
• onion medium size - 1 piece;
• small carrots - 1 piece;
• sunflower oil - 1 cup;
• water - 1.5 l;
• butter - 100 g;
• ground black pepper and salt to taste.

Chicken thighs are washed, chopped and cut into pieces. The slow cooker is turned on, put out the "Extinguishing" mode.

Vegetable oil is poured into the multicooker bowl, pieces of chicken are placed in it and fry them for 10 minutes. While the meat is fried, peel the onion, carrots and chop the vegetables. Onion can be cut into rings, carrots - in small cubes. After 10 minutes, the multicooker is opened, vegetables are poured into the bowl, mixed with meat. Cover the lid and stew the ingredients of the dish for another 10 minutes.

Chopped peas are washed thoroughly, poured into a bowl over the roasting and poured with water. Add the right amount of salt, close the lid of the multicooker. Cook porridge for 45-50 minutes in the "Stew" mode. When serving, pepper is added to each serving and a slice of butter is placed.

In a pressure cooker

Pea porridge can be served with a fried vegetable mixture. In supermarkets they sell frozen mushrooms, beans, mixtures of a variety of vegetables. All of them are combined with the taste of boiled peas. To prepare pea porridge in a pressure cooker, you will need these products:

• split peas - 1.5 cups;
• water - 4 glasses;
• sunflower oil - half a glass;
• onion medium size - 1 piece;
• frozen vegetable mixture (green beans, broccoli, carrots, Mexican mixture);
• ground salt and allspice - to taste.

Peas are poured into a pan and poured with water for 8-10 hours. It is recommended to change the water several times. Then the liquid is drained. Onions finely chopped and fried in a pressure cooker for 5 minutes. Then peas are poured into the bowl and poured with water to completely hide the grain under a layer of liquid. The pressure cooker lid is hermetically sealed and porridge is cooked for 25-30 minutes.

While preparing peas, you can do vegetables. The frozen mixture is put in a pan, heated and fried in butter. Pea porridge is put in portioned plates, next to it is a pile of vegetables. The vegetable mixture can be laid on top of peas.

In a double boiler

Pea porridge cooked in a double boiler turns out to be tasty and crumbly. For this simple recipe you will need the following products:

• chopped peas - a glass;
• water - 0.5 l;
• medium onion - 1 piece;
• sunflower oil - a third of a glass;
• salt.

The peas are cooked in the same way as steam rice. The grain is soaked in warm water for 6-8 hours. Then the peas are thrown onto a sieve to drain the water, and the steamers are poured into a container. Water is poured into the pan tank and the cooking time is set (1 hour). While the peas are steaming, they cook the frying of vegetable oil and finely chopped onions. At the end of cooking, friable pea porridge is taken out of a double boiler and laid out on portioned plates. The grill is spread on top.

With fish

This dish is stewed in a slow cooker. For cooking, red fish is suitable - pink salmon or salmon. You can take sea bass. The list of products includes the following components:

• green chopped peas - 200 g;
• fish - 1 kg;
• large onion - 1 piece;
• sunflower oil - a third of a glass;
• water - 1 l;
• freshly squeezed lemon juice - half-glasses;
• vegetable oil - 3-4 tablespoons;
• parsley - 2-3 branches;
• salt.

Onions are chopped in large cubes and fried in sunflower oil. Then put peas in a bowl and fill it with water. Close the lid and simmer the product until soft.

The fish is cleaned and cut into portions, rubbed with salt and sprinkled with lemon juice. Open the lid of the multicooker and lay the pieces of fish on top of the peas. Put the "Extinguishing" mode and set the timer for 20 minutes. Pea porridge with fish is ready. Before serving, sprinkle food with finely chopped greens.

Sweet Pea Porridge

Sweet porridge from pea flour is loved in the countries of the East. This original dish can also be cooked from ordinary peeled peas, which is sold in any store. To prepare the dish you will need such components:

• dried fruits, crushed nuts, jam - to taste;
• chopped peas - a glass;
• honey or sugar to taste;
• butter - 50 g;
• water - 2 glasses.

Peas are washed, sorted and soaked for 4-5 hours. Then the liquid is drained, put the grain in a pan with non-stick coating and pour water for cooking. After boiling the liquid, remove the foam and set the temperature control to a small fire. Close (or cover) the lid and cook porridge until the peas are completely softened (45-50 minutes). 10 minutes before the end of cooking add salt, honey, butter.

Porridge is laid out on portioned plates, sprinkled with crushed nuts and finely chopped dried fruits (dried apricots and prunes). Dried fruits can be replaced with a spoon of jam.

What eat pea porridge

Pea porridge is a versatile dish that goes well with many products. This is a tasty and satisfying addition to meat and fish cakes, steaks, meatballs, goulash and other main dishes. Pea puree can be stuffed with small snack cakes and large puff pastry pies. The taste of boiled peas goes well with smoked ham, sausages and ham.

Herb seasonings will not spoil porridge. Peas are seasoned with basil, bay leaf, cloves, Provence herbs, dill, savory, coriander, thyme and chili. Sweet peppers, tomatoes and even grated cheese are added to pea dishes. Pea porridge can be seasoned with any summer herbs, but it is better to eat it on the day of preparation. When stored in a refrigerator, the product does not lose its qualities within 2 days.

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