Peas are known as a food productto mankind a long time ago. It was used as food in ancient China, India, Tibet and ancient Rome. In the 19th century, German soldiers were fed pea sausage every day, and the recipe for pea soup with ham has long been known to the French and Spaniards. Since ancient times, our great-grandmothers in Russia knew very well how to cook pea soup correctly! From the book "Domostroy", which was written in the 16th century, we learn that in Russia, pea pies, pea noodles and pea soup were the most common dishes. Here is a recipe for an old soup from the 19th century in the southern regions of Russia.

Kuleshik pea

Most often, people cooked this simple pea soup during Lent. Ingredients:

• dry peas - 650 g (3 cups);
• cow or lean oil - 15 g;
• a small slice of stale bread;
• 1 parsley (root);
• 1 not very large onion;
• flour — ½ tbsp. l.;
• rock salt (to taste).

To make this pea soup you need 3Soak a glass of peas for about 4 hours. Transfer with a colander spoon (that is, a spoon with holes) into a rondel (that was the name of a ceramic pot for cooking dishes), pour water over the peas. Put half a tablespoon of oil (if it is Lent - then lean, sunflower, and if not - then butter), a slice of stale bread, cover with a lid, let it boil over high heat, then move it to a lower heat, boil the peas as best as possible without salt, stirring with a kopystka (a special spoon with a long handle, which was cut out of a solid piece of wood). Pass the hot peas through a sieve. Dilute with vegetable broth cooked from roots, frying 1 parsley and 1 onion in oil (half a tablespoon); add flour (half a tablespoon), fry again, add peas, salt to taste and bring to a boil. Serve pea soup, or kuleshki, with potaptsy (potaptsy is a dish similar to croutons, fried or simply dried bread. Potaptsy was dried to season pea or bean soups, borscht, etc.).

Recipes of pea soup of the Soviet period

Classic recipe for delicious soup of the timesStalin. This is how it was customary to serve a festive dinner at that time: first of all, they served an appetizer, which was placed in different places on the table, then soup, then - a fish dish, poultry, roast. At the end, they served dessert - fruit, cake. So this pea soup from the time of I.V. Stalin in some Soviet family could cook for New Year or a birthday. Pea soup with ham or smoked pork belly Ingredients:

• ham or smoked pork belly - 500 g;
• dry peas - 250 g;
• 230 grams of roots and onions;
• butter - 30 g;
• salt - to taste.

To prepare this recipe correctly, firstyou need to soak the peas overnight; make a broth from ham or smoked pork belly, then cook the peas in it for 1.5 hours. Wash the roots and onions under running water, chop, sauté, adding butter, put in the broth 20 minutes before eating. Add salt to taste. This delicious pea soup is served with croutons made from dried white bread.

3 recipes of pea soup, which served in the Kremlin in the days of NS Khrushchev and Leonid Brezhnev

The average person knows for sure thatThe main kitchen of Russia is the Grand Kremlin Palace. During the Soviet era, all the dishes prepared here were a big secret. Chefs, before getting a job in the Kremlin, had to undergo a multi-month check. And the secret of the Kremlin dinners is that only the highest quality products were used for them, and with impeccable craftsmanship, the dishes tasted great. Perhaps these 3 Kremlin dishes will become your family dishes. Pea soup with smoked ham Ingredients:

• canned green peas - 80 g;
• smoked ham broth - 6 cups;
• smoked ham - 400 g;
• 1 rather large tomato;
• potatoes - 100 g;
• green onions - 3 pcs.;
• butter - 30 g;
• a small bunch of dill;
• salt, pepper (ground black) - to taste.

To make this pea soup, firstyou need to throw the tomato into boiling water for 1 minute, peel it, and chop it thinly. Fry the chopped green onion and tomato, and canned green peas in oil. After the broth has boiled, add the pepper, sautéed vegetables, and potatoes and cook for 3 minutes. Salt to taste. Cut the smoked ham into small, regular-shaped pieces, add to the soup, and cook until done. Serve the finished pea soup in portioned bowls, garnishing with finely torn dill (or parsley) by hand. Pea Soup with Pork Ingredients:

• 8 glasses of water;
• pork pulp - 500 g;
• peas - 200 g;
• carrots - 140 g;
• onion - 140 g;
• 1 tablespoon (dining room) of sunflower oil;
• greens (parsley and dill);
• 2 laurel leaves;
• ground black pepper, salt - to taste.

We start preparing this pea soup byWash the pork and place it in a saucepan with water. After the broth boils, add salt and cook for 1.5 hours. Cut the cooked meat into pieces. Leave the peas in the water for 3 hours. When the broth boils, add the peas and cook for 1 hour. Grate the carrots on a coarse grater, cut the onion into half rings. Put them in a frying pan with heated vegetable oil and fry until creamy. To make the pea soup tasty, add the bay leaf and sautéed vegetables to the peas, salt, pepper, and cook for 10 minutes. Pour the prepared soup into bowls, put a piece of pork in each and garnish with parsley and dill (finely chopped). Delicious pea soup with pork belly (smoked) Ingredients:

• 1 cup of dry peas (halved);
• 6 glasses of broth from a pork breast;
• 400 g of smoked bacon;
• 1 carrot;
• cream - 5 tbsp;
• 45 g of cow's oil;
• cardamom;
• salt
• black pepper (ground);

This pea soup is different from others becausepeas, without soaking, pour water and cook al dente (until half cooked). It is better to take yellow peas, the peas should not be whole, but in halves. To cook this pea soup correctly, grate the carrots on a coarse grater and fry in butter until browned. When the broth boils, put the brisket (cut into square pieces), peas, carrots, salt, cardamom, pepper in a saucepan and continue to cook for about 1.5 hours. Serve the soup hot, put a dessert spoon (tablespoon, teaspoon - whichever you prefer) of cream in each plate. And this pea soup was cooked (and is still cooked) in the Far East, in the southeast of Russia and even in Mongolia. Unusual for Muscovites pea soup with tomato juice Ingredients:

• 1 cup of green dry peas;
• 1 cup of tomato juice;
• 1 table. a spoonful of margarine or cow oil;
• garden onion - 1 pc.;
• strong meat broth - 1 l;
• salt pepper;
• cream or sour cream - one spoon per serving.

To prepare this recipe correctlyfinely chop the onion, fry in margarine or butter. Add cold meat broth. Place the green dry peas, which have been soaked in water overnight, into the broth and, after boiling, rub through a sieve. Add tomato juice to the soup, season with pepper, salt and cook for another 10 minutes over low heat. Put a spoonful of sour cream or cream in each plate. Regular homemade pea soup Ingredients:

• yellow dry peas - 1 cup;
• pork shoulder - 500 g;
• carrots (large) - 1 pc.;
• garden onion - 1 pc.;
• potatoes - 5 pcs.;
• salt, greens, peppers, bay leaf;
• cow butter - 1 tbsp.

Boil the pork shoulder and peas, adding to the brothonion, carrot, pepper and salt. After 1.5 hours, remove the boiled onion and carrot from the soup and mash with a masher, put back into the pan. Add bay leaf and chopped potatoes there. Add butter and herbs to the finished pea soup. You can make croutons for this soup.

A recipe for a delicious vegetarian pea soup from the time of adjustment

Milk soup with green peas Ingredients:

• potatoes - 100 g;
• green peas - 200 g;
• onions - 50 g;
• butter - 30 g;
• milk - 0.5 l;
• water - 200 g.

This light dietary first course is especiallyIt works well in late spring and early summer, when new potatoes and green peas appear in garden beds. Peel and cut the potatoes into small rectangles, pour hot water 2 fingers above the surface and cook for 10-15 minutes, then add onions sautéed in butter, green peas, milk to the soup and bring to a boil. Delicious vegetarian pea soup is ready!

2 recipe of pea soup of our days

Delicious soup in pots with green peas Ingredients:

• 150 g of canned green peas;
• 100 g of boiled-smoked sausage;
• 100 g of onion;
• carrot;
• 150 g of potatoes;
• 80 g of cow's oil;
• 1 liter of broth;
• 2 sprigs of parsley (dill);
• ground black pepper, salt - to taste.

This pea soup is best prepared withthat cut the boiled-smoked sausage into small strips. Peel the vegetables, cut the potatoes and carrots into small strips, and the onion into cubes. While the water is boiling, fry the onion, carrot and sausage separately in butter. Mix everything. Put the potatoes, fried vegetables and sausage in pots, add salt and pepper to taste. Pour in the hot broth and put in the oven for 15 minutes. Serve the pea soup with sour cream, sprinkled with chopped herbs. Grandiose soup in pots with squid and green peas Ingredients:

• squid fillet - 200 g;
• canned green peas;
• onion - 100 g;
• parsley root - 50 g;
• cow butter - 50 g;
• 3 sprigs of dill;
• salt, ground black pepper - to taste.

This pea soup is best prepared withpeel the vegetables, cut into strips and sauté in butter. Process the squid carcasses and cut into strips. Place the vegetables in clay pots, top with the squid, green peas, salt and pepper. Add hot water and place in the oven, preheated to 180-190ºC for 20-25 minutes. Turn off the oven and leave the pots for another 10-15 minutes. Serve in the pots, sprinkled with herbs.

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