Pea soup

Pea soup is one of the most delicious and simple soups, and the history of its origin amazes every gourmet. It is almost impossible to attribute it to any national cuisine, that's why it is often called the most democratic and international dish. About its history and method of preparation, we'll talk in this article.

The main ingredient of soup, that is, peas, was known in ancient times, when people still did not know any potatoes, carrots, or cabbage. Already at that distant time, many recipes with him in the title role were known, one of which was pea soup. It is known that this dish was sold in the distant first century BC on the streets of glorious Athens. Even then it enjoyed incredible popularity.

The hot dishes with peas in XVI were loved by the inhabitants of many countries, and even now they are revered by many. But, unfortunately, most of the old recipes are lost, and modern people no longer taste the famous pea noodles or pea cheese. But we, in turn, can boast of the famous pea soup, the recipe of which is in demand in many countries all over the world. For example, in Italy it is cooked with parmesan and wine, the Mongols eat it with sour cream and tomato juice, and Scandinavians do not imagine a festive table before the fast without a given dish.

In Russia pea soup is prepared both in winter and in summer. Its modern recipe practically does not differ from its long-time counterpart. Like hundreds of years ago, peas must first be sorted, then boiled and wiped through a fine sieve, fried with butter, diluted with water and boiled.

In order to make the soup really delicious, you need to choose a special pea, or rather the Dutch brain varieties. Before cooking it must be soaked in water, literally for several hours, during which the water is changed several times. Incredible aroma and taste of pea soup can give smoked or fried chicken, as well as crackers from wheat bread of their own preparation (before serving).

So, let's consider the peculiarities of the preparation of pea soup.

Pea soup without meat with crackers

Ingredients:

• Dry peeled peas - 250 ml;
• Onions - 1 piece;
• Carrots - 2 pieces;
• Green stem of leeks - 1 piece (about 10 cm);
• Seasoning with paprika taste - 2 dice;
• Ground dry paprika - ½ teaspoon;
• Sunflower oil - 4 tablespoons;
• Black pepper - 6 peas;
• Ground black pepper;
• Sweet pepper - 4 peas;
• Dry thyme - ½ teaspoon;
• White or black bread ;
• Greenery;
• Salt.

First you need to rinse the peas well and soak it in 2.5 liters of water for the whole night. The next day, cook it until soft and salt.

Onions and one carrot cut into small cubes, and another carrot to grate on a large grater. Peas of sweet and black pepper should be crushed. Bow leeks and slices of bread also cut into thin slices.

Crushed peas of peppers along with onions, leeks and carrots to fry until golden and transfer the resulting mixture into pea soup. Add to it crushed cubes of paprika and cook for 10-15 minutes.

Crackers must be roasted until crisp, before sprinkling them with thyme, black pepper and grated dry paprika. Ready soup to pour on plates and decorate with croutons and greens.

A special demand among gourmets is soup with smoked meat. You can cook it according to the recipe above, just boil the meat broth beforehand . All the subsequent technology of preparation is not different. By the way, pea soup without smoked products is not worse than this option. Simply everyone should choose their favorite dish according to their own culinary preferences.

Prepare and experiment in search of new culinary achievements!