The original taste and richness of pea soup has a lot of admirers. Its preparation does not take much time and does not require special skills. The key to success is good quality of peas and pre-soaking it before cooking the first dish.
It can be cooked traditionally in a saucepan, but especially a rich and fragrant pea soup with smoked products is obtained in a multivariate.
Pea soup with smoked ribs in a multivariate - recipe
Ingredients:
- smoked pork ribs - 320 g;
- potato tubers - 720 g;
- onions not large - 2 pcs .;
- carrots - 2 pieces;
- pea croup - 420 g;
- vegetable oil - 35 ml;
- purified water - 2 liters;
- a ground mixture of peppers - to taste;
- salt - to taste;
- laurel leaves - 2 pieces;
- toast or croutons - to taste;
- fresh greens - to taste.
Preparation
For the beginning we wash peas, we fill in with boiling water, we cover with a cover and we leave for one hour.
Carrots and onions are cleaned and cut into cubes. In the capacity of multivarka pour in vegetable oil, lay onions with carrots and turn on the mode "Baking" or "Frying". We keep the vegetables with the lid closed for fifteen minutes, mixing once or twice.
We extract the roast from the multivark in a bowl, and there we put pork ribs cut into pieces, and soaked and once again washed peas. Fill all with purified water and switch the device to the "Soup" or "Quenching" mode and set the time for two hours.
Cut the potato tubers from the peel, cut into cubes and put it in the soup with the fried vegetables for thirty minutes before the end of cooking. After another twenty minutes, season the dish with salt, ground with a mixture of peppers and throw leaves of the laurel.
We serve a ready aromatic soup with fresh chopped herbs and croutons.
How to cook pea soup with chicken and smoked products in a multivariate?
Ingredients:
- chicken breast - 490 g;
- sausages Munich - 2 pieces;
- potato tubers - 590 g;
- onions - 2 pcs .;
- carrots - 2 pieces;
- chopped peas - 390 g;
- vegetable oil - 35 ml;
- purified water - 2 liters;
- spices for soup - to taste;
- salt - to taste;
- laurel leaves - 2 pieces;
- toast or croutons - to taste;
- fresh greens - to taste.
Preparation
Peeled peas washed well, poured water and leave at room temperature for several hours for swelling.
In the oiled container of the multivarka, fry the previously peeled and crushed carrots and onion, including the "Baking" or "Frying" mode for fifteen minutes. Then we lay a chicken breast, cut into small pieces, and we stand for another ten minutes. Add the sliced Munich sausage and fry for another two minutes.
To the fried ingredients, we spread the swollen peas, which we previously rinse. Add the peeled and chopped potatoes and pour all the hot water. The device is put into "Quenching" or "Soup" mode and we set the time for two hours. Fifteen minutes before the end of cooking season the dish with salt, spices for soup and throw laurel leaves.
We serve ready soup with fresh herbs and croutons or croutons.
Pea soup with smoked sausage in a multivariate
Ingredients:
- sausage smoked - 120 g;
- sausages Munich - 2 pieces;
- potato tubers - 520 g;
- onions - 2 pcs .;
- peas - 390 g;
- vegetable oil - 35 ml;
- purified water - 2 liters;
- dry spicy herbs - to taste;
- salt - to taste.
Preparation
Peas washed and poured water for several hours. The longer the soaking lasts, the more boiled will be the peas in the finished soup.
In the oiled container of the multivark, brown the chopped onion, setting the device to the "Bake" or "Frying" mode. Then we lay the cuted straw or cubes smoked sausage, mugs Munich sausages and fry two more minutes.
Now we add potato cubes, dried spicy herbs and swollen peas. Fill all with water and switch the device to the function "Quenching". The cooking time is set for two hours. Five minutes before the completion of the process, we add salt to taste.