Today we will learn how to cook pea soupsoup in a multicooker. The happy owners of this miracle technology have probably long mastered all the intricacies of such cooking, but knowledge is never superfluous. Well, for those who are just going to get this useful kitchen assistant, we will also tell you about all the wonderful features that our smart saucepan has. A multicooker is a compact device, but the range of its skills is very wide. It bakes, boils, steams, stews. At the same time, food cooked in a multicooker is simply an example of healthy eating. Moreover, even the most careless housewife will never spoil a single dish if she cooks it in a multicooker, this is simply impossible: it will not burn, will not dry out. At the same time, no special knowledge and skills are needed. In order for the result to always be excellent, you only need to choose the right program - the smart saucepan will do the rest for you. Probably, everyone already understands that every family should have a multicooker. As for novice housewives, the question is not discussed at all. Which multicooker to choose? By and large, the operating principle of all these devices (regardless of the manufacturer) is the same. If there are differences, they are not significant. One of the most popular models are Panasonic multicookers. With the help of this little helper, you can always cook delicious porridge, pilaf, cutlets, pastries and, of course, cook the most delicious pea soup in a multicooker. The device is easy to use and, as already noted, compact, easy to care for, in a word, good in all respects. Well, now, let's try to cook soup in a multicooker.

Pea soup with meat in a multivark

Ingredients:

• 300 grams calf breast
• 200 grams of dried peas
• 150 grams of smoked bacon
• bulb
• carrot
• a tablespoon of vegetable oil
• salt, pepper to taste
• 2 bay leaves

Cooking recipe:Rinse the peas in the evening and cover with cold water. Wash the meat and cut into pieces. Cut the onion and smoked brisket into small cubes, peel and grate the carrots. Fry the onion, carrot and smoked brisket directly in the multicooker on the "baking" mode. Then add the meat, bay leaf, peas and cover everything with water (hot water is possible). Cook on the "stewing" mode. Note. The soup turns out very tasty and aromatic, the meat is very soft. If desired, you can add potatoes - they are added together with all the products, but they will not turn into mush, despite the rather long cooking time. The multicooker has such a nice option as a delayed start. In other words, you can add all the necessary products in the morning, set the desired time and get a hot rich soup by the time you return from work. This allows you to save time for more enjoyable activities than standing at the stove after a tiring day at work. Another simple recipe for soup in a slow cooker.

Pea soup in a multi-bar with smoked ribs

Ingredients:

• 300-400 grams of smoked ribs
• 200 grams of peas
• 2-3 potatoes
• 1 medium sized onion
• carrot
• salt, pepper to taste
• Bay leaf
• greenery

Cooking recipe:Wash the peas thoroughly and soak for several hours (preferably overnight). Wash the ribs, put them in a multicooker, add the whole onion, grated carrots, soaked and washed peas, chopped potatoes and pour water over everything. Salt, pepper, add bay leaf and cook in stewing mode for 2.5-3 hours. Before serving, remove the ribs, cut off the meat. Put meat and herbs in each plate.

Pea soup in a multicolour with bacon

Ingredients

• 2 cups of peas
• 200 grams of bacon
• bulb
• carrot
• white roots (parsley, parsnip, celery)
• a tablespoon of vegetable oil
• salt pepper
• Bay leaf
• greenery
• a glass of crackers

Cooking recipe:Wash the peas and soak for a few hours. Peel the vegetables, dice the onion, grate the carrots and roots. Fry the bacon in a multicooker (on the "baking" mode) together with the bay leaf, onion and roots (leave a few slices of bacon for decoration). Add the peas and cover everything with water. Cook in the "stewing" mode for about 3 hours. Fry the remaining bacon slices in a frying pan until crispy. Before serving, put a piece of bacon on each plate, sprinkle with herbs and drizzle with olive oil. Serve the croutons separately. When preparing first courses in a multicooker, do not be afraid to experiment. Only through trial and error will you be able to choose the mode that seems optimal to you. By the way, it is the multicooker that in many cases allows you to achieve a taste that could previously only be obtained in a Russian stove. Cook with pleasure! Enjoy your meal! We recommend reading:

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