Pea porridge recipe. Video
Pea porridge is a hearty and healthy food. It is very rich in protein and is an important part of any menu, including vegetarian and lean ones. To make the dish tastier, add heavy cream or butter, green or onions, mushrooms, vegetables to it. Pea porridge with smoked meats is especially good.
Pea porridge: cooking video
For this recipe you will need: – 1 glass of split peas; – 1 carrot; – 1 onion; – 1 sweet bell pepper; – 50 ml of culinary cream; – fresh herbs (dill, parsley); – salt to taste; – vegetable oil for roasting vegetables.
Sort the peas and rinse thoroughly in several waters. Pour into a heavy-bottomed saucepan, cover with 3 cups of cold water and leave to swell overnight.
Peas are soaked so that they boil faster. The cooking time for presoaked peas is usually 30 to 60 minutes.
Set the peas to simmer over medium heat in the same water in which they were soaked. Bring to a boil, reduce heat, and simmer until tender. Do not forget to stir – pea porridge burns very quickly to the bottom of the pan. Season with salt at the end of the cooking process.
Prepare a vegetable dressing. To do this, wash and peel vegetables, finely chop the peppers and onions, and grate the carrots on a coarse grater. Heat some vegetable oil in a skillet and fry the vegetables until soft.
If you are not on a strict vegetarian diet, season the pea porridge with heavy culinary cream – it will taste much better. Add vegetable dressing and mix thoroughly. Sprinkle with finely chopped fresh herbs before serving.
To make the finished dish have a more uniform, delicate mashed potato consistency, before seasoning with vegetables, you can mash the peas with a mashed potato crush.
Pea porridge with smoked meats
For this recipe you will need: – 1 glass of split split peas; – 150 g smoked pork belly; – 1 onion; – fresh herbs (dill, parsley); – salt to taste; – a little butter.
Prepare the peas in the same way as in the previous recipe. Cut the smoked brisket off the skin and cut into small pieces. Peel the onion and chop finely with a knife.
Smoked meats and onions can be immediately combined with soaked peas, but it will be especially tasty if they are pre-fried. First melt the fat from the brisket over low heat, then increase the heat, add the onions and fry until golden brown, stirring occasionally.
Arrange the peas in ceramic pots, top with the brisket with onions and cover with hot water, meat or vegetable broth at the rate of 2 parts liquid to 1 part peas. Close the pots with lids, put in an oven preheated to 180 degrees and cook for one and a half to two hours.
Remove the pea porridge from the oven, put a piece of butter and finely chopped herbs in each pot and serve.