How to cook pea porridge: 15 recipes

Pea porridge - a caloric and nutritious food, which is known to mankind since ancient times. Archaeologists found pea seeds in the buildings of the Stone and Bronze Ages. This crop was known to the inhabitants of ancient Africa, the Middle East and Asia. In the 16th and 17th centuries, peas were introduced to Australia and America. Nowadays this agricultural plant is cultivated in all countries with moderate and subtropical climates. There are many recipes for pea porridge and soup in the cuisines of the world.

How to choose peas for porridge

The quality of the finished dish depends on the correct choice of groats. The grain must be dry, clean and homogeneous. If a packet of peas has a lot of trash, black grains, clumped lumps are palpable, it is better to refrain from buying and look for another store. Do not use peas with traces of mold for cooking.

For cooking porridge, fast-digesting peas are better. But when buying it is not always clear to what extent the information on the package corresponds to reality.

Whole peas and chopped peas are on sale. The color of the grain can be yellow or mustard yellow, green, or white. Pea varieties are divided into three groups (husk, brain, and sugar). Peas can be bought in stores either as whole peas or chopped peas.

Pea peas contain a lot of starch. They are harvested immediately after maturing, and if left in the field until late fall, the seeds will have a floury taste. This product is also used to feed animals. Cereals are steamed and mixed with hay, mixed fodder, barley and oats. The huskier varieties have a hard, dry grain of spherical shape, and the surface of the peas is smooth and even.

The pea varieties contain 6-9% sugar (mostly sucrose). After drying, the peas shrink heavily and shrink (become brain-like, hence the name of the variety group). This product is used for canning and freezing, it can be taken for boiling, but it is necessary to take into account that peas after heat treatment almost do not soften.

Sugar varieties have no shell on the peas. These are breeding hybrids in which not only the fruit is sweet, but also the pod. The product is high in sugar (9-12%). Sugar snap peas are eaten fresh, unripe. For soups and porridges such peas are not used. After drying the weight of the seed decreases by 15-20 times, causing the peas to become "wrinkled".

For porridges and semi-liquid soups, mashed peas are better suited. White peas are the fastest to boil, with the green varieties in second place.

Green and white peas can be cooked without soaking. With yellow grains it is impossible to guess what will turn out after boiling: either porridge with peas, the hardness of which reminds of stewed beets, or a completely mashed potato.

Unpeeled grain can also be used to make porridge. They will also soften into mashed potatoes, but the husks will float on the surface of the porridge. Hard films will be felt in the food, even after a long soaking of the grain before cooking.

Sugar snap peas are also dried, but this product is not often available on store shelves. It costs more than regular yellow peas.

What are the benefits of pea porridge?

Pea porridge is a caloric product that contains a lot of valuable nutrients. In 100 grams of dry husked peas contains:

• protein - 23 g;
• vegetable fats - 1,6 g;
• carbohydrates - 47,5 g;
• water - 14 g.

The product contains fiber and dietary fiber. Carbohydrates are represented mainly by starch. In terms of protein content peas are not inferior to beans, soybeans and beans.

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

The usefulness of pea porridge is determined by micro- and macronutrients. Peas are rich in phosphorus, potassium, magnesium and sodium. The product contains copper, iodine, sulfur, iron, selenium and cobalt. There are 322.7 kcal in 100 g of the product.

1. Pea porridge contains lysine. This amino acid has anti-inflammatory properties, participates in collagen repair processes and helps to assimilate calcium.
2. The fiber and fiber contained in pea grains stimulate intestinal spasmolyticism and promote active digestion.
3. The product contains arginine. This substance plays an important role in the circulatory system.
4. Nicotinic acid prevents the accumulation of "harmful" cholesterol, the formation of plaques in the bloodstream.
5. Thiamine affects the central nervous system and participates in metabolic processes.
6. Pea porridge is useful for people suffering from underweight, it can be included in the diet during the recovery period, after surgery and infectious diseases.
7. Peas are a caloric product rich in starch and protein. Porridge is useful for people engaged in physical work and athletes.
8. Pea porridge can be used as a complement to infants. Stores sell mashed peas in jars that are introduced into a child's diet from 6-8 months. The same mashed peas can be made on your own.
9. Pea puree contains iron compounds, which are 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 primarily methiocin and choline.
11. The product contains inositol, which has lipotropic properties.
12. Peas are useful for fatty degeneration of the liver, as they contain substances that prevent this process.
13. Pea puree can be included in the diet in case of diabetes. This legume crop has a low glycemic index and has little effect on changes in blood sugar levels.
14. Legumes reduce the intensity of glucose absorption into the bloodstream (in the stomach). Peas reduce the rate at which sucrose and glucose are broken down and slow the metabolism.
15. The large amount of protein in pea porridge can partially compensate for meat, which is something vegetarians who include peas in their diets take advantage of.

For some people, peas cause gas. Stomach 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. Urates accumulate in the joints, which leads to gout. In this case, the use of peas should be limited.

Proportion of water and peas for a tasty porridge

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

The amount of water per measure of cereal depends on the quality and variety of grain. It is not uncommon for two packets of peas, bought in different stores, to turn out porridge of different thickness (with the same proportions of ingredients). In one case, the grain will be completely boiled, in the other - it will retain its shape and remain quite firm.

Experienced chefs determine the ratio of ingredients in the recipe by eye. For example, if the peas have been soaked for several hours, they are put in a pot and poured with water, which covers the groats only "by a finger". In the process of cooking, water is added. You can only add boiling water, 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 saucepan with Teflon or ceramic non-stick coating. The boiled mass "tends" to stick to the bottom of the container, even on low heat and with constant stirring of the contents of the pot.

Before boiling the peas should be rechecked. Peas often contain pebbles that got into the groats during the harvesting. Even if it says "highest grade" on the packet, you should not refuse to hand-pick them. It does not take much time.

Peas are washed in running water, if there is no such a possibility, change the water 3-5 times. This should be done before soaking, not after.

Cereals are soaked for 3-12 hours. If cooking is delayed, a bowl of swollen peas is placed in the refrigerator, so that fermentation processes do not begin. The beginning of fermentation can be identified by a characteristic smell. Soaked peas can ferment even in the refrigerator.

Pour cold or hot water over the peas. A pinch of baking soda can be added 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 should be poured off, as it absorbs the bitterness emitted by the peas. The older the peas are, the more bitterness they will have.

Chopped peas cook faster than whole (round) peas. There are recipes for making soups, purees, and porridges without soaking the grits.

Soda is added not only when soaking, but also at the beginning of cooking. A small pinch of sodium bicarbonate is enough for 3 liters of product. Soda is added to soften the water and make the mashed peas extra soft. In this way, the porridge will turn out more loose and puffy.

For cooking porridge, you can use pea bags in the membrane bags. To get a good, boiled porridge, after 20-25 minutes after boiling water, open the bag and finish cooking groats in the usual way.

Pea porridge can be cooked in water, milk, with or without soaking. This dish can be cooked with smoked meat, chicken, meat stew, mushrooms, lard and onions, fish and even sugar. Porridge is cooked on a regular stove, oven, multicooker, steamer and pressure cooker.

With water

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

• chopped peas - a cup;
• water - 0,5 l;
• vegetable oil - 25-30 ml;
• butter - 40-50 grams;
• salt - to taste.

Measure the desired amount of peas, wash them in running water and pour water. After 4-6 hours of grain again washed and transferred to a saucepan 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 pot to a boil and skim the foam. Then turn on low heat and cook porridge for about an hour. Close the lid loosely at first, after half an hour, when the temperature of the heating decreases, you can close the vessel completely. Salt the porridge 10 minutes before the end of cooking. When the peas soften, remove the pot from the stove, put butter and stir the porridge.

With milk

Peas on milk are cooked mainly for children. But this dish also has fans among adults. To cook a liquid pea-milk porridge, you need the following products:

• chopped peas - a cup;
• powdered milk - a cup;
• water - 2.5 cups;
• salt - to taste;
• Butter - 50 gr.

Peas are washed under running water, sorted out and pour water for soaking for 4-5 hours. Then pour out the liquid and put the swollen peas in a pan with nonstick coating. Pour 1.5 cups of cold water in a bowl and turn on medium or high heat.

Dilute the milk powder in a separate cup. This requires warm boiled water (1 cup). Powdered milk and water are stirred until the lumps disappear. If lumps do not disappear completely, the liquid is passed through a sieve, and lumps are rubbed with a spoon.

Pour the milk into the pan with the porridge and stir the ingredients. The porridge can be covered with a lid (not tightly). The dish is cooked with constant stirring, until the peas boil. 10 minutes before the end of cooking salt the porridge. Immediately after removing from the fire put a piece of cow butter. The dish is ready, now it can be served.

With soaking.

The longer peas are stored, the more the vegetable fats in them decompose. Soaking takes the bitterness out of the pea grain. To prepare porridge for a side dish you will need the following products:

• round husked peas - a cup;
• water - 2 cups;
• cooking soda - a pinch;
• salt - to taste;
• ground pepper - to taste;
• butter - 60-70 g;
• Fresh parsley greens - 1-2 sprigs.

Round peas need soaking, since in the process of boiling not all peas break into halves and softening will be insufficient. Pea grains are washed, sorted, pour warm water and add a pinch of baking soda. Round peas are better to soak longer - up to 10-12 hours.

At the end of soaking the liquid is drained and shift the pea grains into a pot with a thick bottom. Then pour 2 cups of cold water and put the pot on the stove. On a high heat bring the peas to a boil. The foam that forms before boiling, remove with a spoon. Then reduce the temperature and cook the porridge until it is ready (at least 1 hour).

The lid of the pot should be half-closed. Kasha is constantly stirred to avoid sticking the product. Put salt 10-15 minutes before cooking, pepper - after turning off the stove. Before serving, add slices of butter and finely chopped fresh parsley greens to the plates.

Without soaking

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

• Mistral green chopped peas - 1 cup;
• Unsalted meat broth - 2-2,5 l;
• tomato paste - 4 tablespoons;
• Ground black pepper - 1-2 pinches;
• dried basil - 0.5 teaspoon;
• salt - to taste.

Put washed peas in cold broth, bring to boil on high heat. Turn the stove on low heat and cook the porridge until the peas are completely softened (50-60 minutes). If this time is not enough, add freshly boiled water and keep the brew on the stove for another 10-15 minutes.

Then the pan is removed from the stove, add salt, ground pepper, tomato paste and basil. Cover the container with a lid and allow to stand for 10-15 minutes. The dish is ready. It remains to distribute the porridge in portion plates, put pieces of cow butter and serve.

Mashed porridge

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

• chopped peas - one cup;
• water - 2-2,5 liters;
• garlic - 2-3 cloves;
• Ground allspice - 1-2 pinches;
• dried greens (parsley, basil) - 0.5 teaspoon;
• salt - to taste.

Soak the seeds for 8-10 hours, so that the peas absorb the water as much as possible and soften well. Then drain the liquid and shift the peas into a pan with high edges (or a wide saucepan). Measure and pour the desired amount of water and cook the porridge for 50-60 minutes. The contents of the pot is constantly stirred, and immediately after boiling, remove the foam. Ten minutes before the end of cooking add salt, herbs and pepper.

When the porridge is ready, remove the pot from the stove and use a blender to crush the peas, bringing the product to a pasty state. You can use a regular pusher. The puree is ready. It is eaten warm or cold. You can put it in a tartlet, decorate it with finely chopped garlic, parsley greens or spread it on slices of black bread.

With smoked meat

Ribs, smoked pork meat, chicken breasts and hams are suitable for making peas. You can use a good smoked ham. In this recipe, the cook will need:

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

Whole peas are washed and soaked for 4 hours. Then drain the liquid and pour a new portion of boiling water into the pot. Bring pea grains to a boil, remove the foam, add a little salt and over low heat bring the porridge to a boil.

In a pan fry finely chopped onion, carrots. When vegetables get golden color, put pork chopped into small pieces. Keep fried meat on the fire for 6-8 minutes and put it into pea porridge. The pot can be slightly stewed on a cooling stove. Before table serving sprinkle the porridge with green parsley, dill, basil or salad leaves.

With stew

To prepare such a dish, you need to buy a can of good stew (pork or beef). Pork canned meat contains more fat, and in cans with beef, as a rule, there is more broth. The cook will need the following products:

• whole or chopped peas - a cup;
• can of stew - 350 g;
• Onion of medium size - 1 pc;
• water - 0.5 l;
• salt - to taste.

Soak the peas for 4 hours, then pour water, bring to a boil and switch the regulator to low heat. Porridge is cooked for 50-60 minutes with regular stirring (peas should be salted 6 minutes before cooking).

15 minutes before the end of boiling peas prepare the stew dressing. Open the jar, take out the fat and put it in a pan. Fry the onions until golden. Then put the pieces of stew on the pan, along with the broth. The meat is stewed and lightly fried until the liquid evaporates. Put the dressing in the porridge and mix the ingredients. Fresh herbs can be added to the dish.

With mushrooms

Mushrooms are a source of vegetable protein. They are perfectly combined with peas, these products complement the taste of each other. To prepare pea porridge you need to take the following ingredients:

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

Peas sorted out, washed, put in a pot or a clay pot and pour water. Put cow fat oil in a pan (vegetable oil can be substituted). Onions are chopped and lightly fried, then mushrooms, cut into halves or quarters, are placed in the pan. The dressing is fried under a lid for 15 minutes and transferred to the pot with peas. The ingredients are mixed well.

The pot is placed in an oven heated to 200 ° C, and stewed for half an hour. Then take out the pot, add salt. Again put the pot in the oven. Total cooking time in the heated oven is 40-45 minutes. After that, turn off the oven and stew the peas for 20 minutes.

With chicken

This dish is prepared without frying the ingredients, with chicken broth. The cook will need the following products:

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

The peas are washed and soaked for 5-7 hours. While the peas are soaking, boil the hams (without salt). In the broth add finely chopped onion and carrot, chopped julienne. It is not necessary to put a lot of carrots, as unnecessary sweetness will appear in the porridge. At the end of cooking, take out hams, cool, cut the meat and cut it into small pieces.

Soaked peas are strained of water, pour chicken broth (2 liters) and boil first on high heat, then, when the porridge boils, switch the stove to low heat.

Cook the porridge for 45-50 minutes, then put the chicken meat and stir the contents of the pot. The dish is simmered for 10-15 minutes and removed from the stove. Spread on plates and sprinkle with fresh parsley leaves.

With bacon and onions

The flavor of pea porridge combines well with the smell of salty and smoked lard, fried with onions. To prepare the dish you need to take the following products:

• Mistral peas chopped (yellow) - 2 cups;
• meat broth - 4 cups;
• Smoked fat - 250-300 grams;
• Onions - 2 pieces;
• green onions - 100 g;
• salt.

Rinse the peas well, put them in a thick-walled pan with nonstick coating and pour hot broth. Turn on stove on high heat and bring liquid to a boil. Then remove the foam and set the regulator to low heat. Cook the porridge for 45-50 minutes with regular stirring.

While the porridge is boiling, prepare the dressing. Peel onions and cut them into rings. Cut fat into oblong slices 3-4 mm thick and 2-3 cm long, put them on a heated pan. Fry the bacon until the fat starts to boil out. Frying is done on both sides. When a crispy crust appears, put the onions in the frying pan and mix them with the cracklings.

You can prepare the roast and another way. First, fry pieces of lard on both sides, take them out of the frying pan and in the melted fat pass the onions.

Add cracklings and fried onions and pour melted fat into prepared pea porridge. Stir the peas. The dish is ready. Sprinkle porridge on plates, sprinkle portions with chopped green onions.

In a multicooker

Meat porridge can be cooked in a multicooker. To cook the dish, you need the following products:

• chicken thighs - 3 pieces;
• chopped peas - 0,5 kg;
• Onion of medium size - 1 piece;
• small carrot - 1 piece;
• sunflower oil - 1 cup;
• water - 1,5 l;
• butter - 100 g;
• Ground black pepper and salt - to taste.

Chicken thighs are washed, cut and cut into pieces. Turn on the multicooker, set the "Stew" mode.

Pour vegetable oil into the bowl of the multicooker, put the chicken pieces in it and fry them for 10 minutes. While the meat is roasting, peel the onion and carrot and shred the vegetables. The onion can be cut into rings, carrots - into small cubes. After 10 minutes, open the multicooker, pour the vegetables into the bowl and mix with the meat. Close the lid and stew the ingredients for another 10 minutes.

Chopped peas are thoroughly washed, poured into a bowl over roast and poured with water. Add the required amount of salt, close the lid of the multicooker. Cook the porridge for 45-50 minutes in the mode "Stew". When serving add pepper and a piece of butter to each portion.

In pressure cooker

Pea porridge can be served with a roasted vegetable mixture. Supermarkets sell frozen mushrooms, beans, mixed vegetables of all kinds. They all go well with the flavor of cooked peas. To cook pea porridge in a pressure cooker you will need the following products:

• chopped peas - 1.5 cups;
• water - 4 cups;
• sunflower oil - half a cup;
• medium sized onion - 1 piece;
• frozen vegetable mix (green beans, broccoli, carrots, Mexican mix);
• salt and ground pepper - to taste.

Pour the peas into a pot and pour water for 8-10 hours. It is recommended to change the water several times. Then the liquid is drained. Shred the onions finely and fry in a pressure cooker for 5 minutes. Then pour the peas into a bowl and pour water on them, so that the grain completely disappears under the layer of liquid. Close the lid of the pressure cooker tightly and cook the porridge for 25-30 minutes.

While the peas are cooking, you can do the vegetables. Frozen mixture is put into a pan, heated and fried in butter. In serving plates put the pea porridge, next to it - a heap of vegetables. The vegetable mixture can also be placed on top of the peas.

In the steamer

Pea porridge cooked in the steamer is delicious and crumbly. For this simple recipe you will need the following products:

• chopped peas - a cup;
• water - 0,5 l;
• medium onion - 1 pc;
• sunflower oil - a third of a cup;
• salt.

Peas are prepared in the same way as steamed rice. Soak peas in warm water for 6-8 hours. Then the peas are thrown out on a sieve to drain the water, and pour into the container of a steamer. In the tank of the pot poured water and set the cooking time (1 hour). While the peas are steaming, prepare a roast of vegetable oil and finely chopped onions. At the end of cooking, mushy peas get out of the steamer and spread in portions. Put the sauerkraut on top.

With fish

This dish is stewed in a multicooker. Red fish is suitable for cooking - pink salmon or salmon. You can take sea bass. The list of products includes the following components:

• green chopped peas - 200 gr;
• fish - 1 kg;
• A large onion - 1 pc;
• sunflower oil - a third of a cup;
• water - 1 liter;
• freshly squeezed lemon juice - half a shot;
• vegetable oil - 3-4 tablespoons;
• parsley - 2-3 sprigs;
• salt.

Onions are chopped into large cubes and fried in sunflower oil. Then put peas in a bowl and pour water over them. Close the lid and stew the product until soft.

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

Sweet pea porridge

Sweet porridge made of pea flour is loved in the Eastern countries. This original dish can also be made from ordinary peas, which are sold in any store. To prepare the dish you will need the following ingredients:

• dried fruits, crushed nuts, jam - to taste;
• chopped peas - a glass;
• Honey or sugar - to taste;
• butter - 50 gr;
• water - 2 cups.

Peas are washed, sorted and soaked for 4-5 hours. Then the liquid is drained, put the grain in a nonstick saucepan and pour water for boiling. Once the liquid boils, remove the foam and put the temperature regulator on low heat. 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 placed in portions, sprinkled with crushed nuts and finely chopped dried fruits (dried apricots and prunes). Dried fruits can be replaced by a spoonful of jam.

What can be eaten with pea porridge?

Pea porridge is a universal dish that goes with many products. It is a delicious and hearty addition to meat and fish cutlets, steaks, meatballs, goulash and other second dishes. Pea puree can be a filling for small snack cakes and large puff pastries. The flavor of cooked peas goes well with smoked ham, sausages, and ham.

Kasha will not be spoiled by herbal seasonings. Peas are seasoned with basil, bay leaf, cloves, provincial herbs, dill, chaber, coriander, thyme, and chili pepper. Sweet bell peppers, tomatoes, and even grated cheese are added to pea dishes. Pea porridge can be flavored with any summer herbs, but it is better to eat it on the day of preparation. When stored in the refrigerator, the product does not lose its qualities for 2 days.

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