There are times when the mood - so yourself. Reluctant to stand at the stove is not observed, but the principles and traditions do not want to change. And sometimes, for example, and so: suddenly found that the meat somehow quickly ended, and the first brew is nothing. But it does happen sometimes that you just want to cook some new soup, and if not new, then at least the old in the new version. That's when you come in handy recipe for pea soup with smoked sausage. Because pea soup with smoked sausage - that's unusual, tasty and quick!
There is a quick recipe for a soup from peas with smoked sausage, and there are super-fast recipe for cooking this delicious soup. In the first case we will cook from the usual dry peas, while the second try to make soup from pea flakes. And for the "full picture" - soup with sausage and green peas.
Pea soup with smoked sausage
This recipe is suitable for those who like hearty soups. At the same time, the soup is getting enough light. But its main advantage - a magnificent flavor!
Ingredients:
Dry peas - half cup;
Onions - 1 head:
Carrots - 1 pc .;
Potatoes - 2-3 pcs .;
Smoked sausage - 150 g;
Vegetable oil and butter for frying;
Black pepper, salt and bay leaf.
Preparation:
For this soup peas need to soak in advance. If you do this in the evening, in the morning quickly cook the soup. And, you can soak it in the morning (for example, before going to work). Then in the evening you spend on cooking this soup a maximum of half an hour. So soaked peas, washed, we shift into a saucepan, pour the cold water and set on fire.
While cooked peas, will wash, peel carrots and cut it lengthwise into two halves, and then we shall cut carrot thin semicircles. Onion peel and nashinkuem too small cubes. Pour vegetable oil in a frying pan, add to it a piece of butter and a red-hot. Put in a pan the onion and carrot and fry them so that the vegetables are slightly browned.
We will wash, clean, and we shall cut slices of potato. Sausage clear of a film (even if the shell is natural), and we will cut into fine strips. When the peas are nearly cooked, lay out the potatoes in a pan roasted carrots and onions and add salt. We give the soup a little boil and season with its chopped sausage. Once the soup boils again, pepper it, put leaflet lavrushki and off. Ready to give the soup to stand for about ten minutes, and we can start the meal.
Pea soup with smoked sausage flakes
The recipe for a particularly impatient. The use of pea flakes instead of dried peas cooked this soup is very, very fast.
Ingredients:
Pea flakes - 200 g;
Smoked sausage - 200g;
Potatoes - 2-3 pcs .;
Carrot - 1 pc .;
Bulb - 1 pc .;
Sweet pepper - 1 pc .;
Salt, parsley.
Preparation:
Carrots and potatoes wash and clean, and then cut into cubes of potatoes, carrots and passed through a large grater. Peppers cleaned from the seeds, wash and cut into strips. Shinkuem onion, sausage, peeled, cut into cubes narrow. Then in a frying pan with vegetable oil fry the carrots, it is thrown back in a colander, and in the same oil fry the onion. When the onion is almost ready, put the sausage in a frying pan and fry for another three minutes.
We take a two-liter pot, pour it with water and put on fire. Once the water boils, put the potatoes in a pan and give the water to boil. In boiling water to pour cereal peas, bring to a boil and put pepper. We bring the soup to a boil again and dressed his fried carrots and onions with sausage. At this point, the potatoes must already cooked, so the soup salt, put it washed and chopped greens, turn off the pan and cover with the lid. Five minutes later the longing for lidded soup ready.
Green pea soup and sausages
Recipe based on German cuisine. Germans are fond of sausage, and pea soups pristutsvuyut German cuisine in a variety of options.
Ingredients:
Green peas (canned) - 1 bank;
Hunting sausages - 3-4 pcs .;
Chives - 8-10 feathers;
Onion - half the onions;
Carrots - 1 pc .;
Celery stemmed - 1 stalk.
Spices.
Preparation:
In a saucepan pour polutoralitrovye water and set it on fire. In the meantime (until the water begins to boil) fry in vegetable oil, carrots, grated on a coarse grater, and finely chopped onions. Celery and green onions and cut my (onion - rings, celery - diced). Hunting sausages cut into thick rings and add to the almost finished fried carrot and onion. Peas in a marinade warm up and grind into a puree.
When the water boils, put in her first pea puree, we give to boil over and put celery and green onions. Again we bring soup to a boil and dressed with fried. Salt, pepper and cook for another five minutes. Pea soup with smoked sausage is ready. Now you can lay on the table.
You can choose any recipe for pea soup with smoked sausage, and can dream up. Because the main ingredients of this soup - sausage and peas. And how do you cook it and the supplement, it depends on your own preferences. Dare, cook with pleasure, and enjoy your meal!
We recommend that read: Pea soup with smoked ribs
Contents:
Pea soup with lamb
Pea soup original
Pea soup in Arabic
Canadian pea soup
Nokudly chorba - Turkmen pea soup
Udmurt soup "Nugyli"
Soup "Hernerokka" in Finnish
Berlin pea soup
Pea soup in Mongolian
Pea soup with horsemeat
The recipe for pea soup known to people, probably from the time of King Peas. Let no one recipe, and in many variations. Not only that, each country has its own recipe for pea soup, so also every nation and prepare this soup several ways. Whatever it was, but now in the arsenal of any mistress there and lean pea soup recipe and instructions for making soup, mashed peas, and meat option. This is the last and let's find out more detail. How to cook pea soup with meat and how it is cooked in different countries?
Pea soup with lamb
This recipe is difficult to attribute to a particular cuisine - very much it is universal. Among other recipes allocate it only pomegranate grains. But here's one thing you can say for sure - this soup recipe was born in a country where any meat prefer mutton, and where there are grenades.
Ingredients:
Mutton - 300 g;
Pea - half cup;
Pomegranate seeds - 300 g;
Onions - 1 head;
Processed fat sheep - 1 tablespoon;
Salt and pepper - at your discretion.
Preparation:
Boneless meat is well washed and then cut it into small pieces. Peas touch and also mine. Then pour into a pan of water - on the number of products it should be about one and a half liters - put in salt water, pieces of meat and peas. Cook together for about forty minutes. In the meantime, we choose from a ripe pomegranate grains, clean the onion and chop it shinkuem, then fry the onion in the mutton fat. Minutes for fifteen or twenty soup ready to put it fried onions and pomegranate seeds. Serve the soup hot, seasoned with black pepper.
Pea soup original
This recipe is a national Armenian dishes. And all the dishes of the cuisine it is diverse additional ingredients.
Ingredients:
Mutton - a pound;
Peas - 1 part-time cup;
Onions - 1 pc .;
Potatoes medium size - 4 pcs .;
Tomato Paste - 2 tablespoons;
Prunes - a handful;
Apples - 1-2 pcs .;
Salt, pepper and herbs - to taste.
Preparation:
To do this we need a soup of lamb brisket, which we shall wash out, we shall cut into pieces and cook. Then we shall take out the meat from the broth, and the broth, put the peas in it and will continue to cook until peas. While cooked peas, will wash, clean, and we shall cut cubes potatoes, fry finely chopped onion, prunes wash out. Apple peel and core tight and can cut into small cubes. Too large prunes, too, can be cut.
Once the peas are cooked, put in the soup meat, potatoes, fried onions, apples and prunes. Dilute the tomato paste with water, and add to the soup will cook it another fifteen minutes. At the end of cooking the soup with salt and herbs will season.
Pea soup in Arabic
It is very unusual for our kitchen recipe. A singularity of it - in the appendix to pea soup noodles. Let's try to cook so the Arabic version of pea soup with meat?
Ingredients:
Mutton - 300 g;
Pea - half cup;
Vermicelli - a handful;
Onions - 1 pc .;
Potatoes - 4 pcs .;
Melted butter - 1 tablespoon;
Flour - 1 tsp;
Tomato paste - 1 tablespoon;
Salt, herbs and spices - to taste.
Preparation:
Boil the broth from mutton, take out the meat and laying moved and washed peas. Then, cook the peas until tender. While cooked peas, and we will cut spasseruem onions, and at the end sautéing add to it the tomato paste and flour - get so thick tomato-onion dressing. Once cooked peas, put the soup cubes sliced potatoes and noodles. Once the soup boils again, add the tomato and dressing. Season with salt to taste the soup, and when applying to each plate put a piece of boiled mutton, crushed garlic and herbs.
Canadian pea soup
Recipe from the Cowboys, where beef honor. Therefore pea soup we cook it with the meat.
Ingredients:
Some beef femur - 500 g;
Pea - half cup;
Leeks - 2 stalks;
Stemmed celery - 2-3 pcs .;
Carrots - 2 pcs .;
Ham beef - 250 g;
Salt and white pepper - to your taste.
Preparation:
Peas, soak in cold water (preferably overnight). In a saucepan with cold water put a piece of beef bones and fall asleep to the peas. All my vegetables (carrots and even clean), and diced. Once the bone broth boils, put the chopped vegetables in it and leave it to languish at very low heat for about three hours. After the specified time, take out the pan and put in the bone soup diced ham. Ten minutes later, there will be only season soup with salt and freshly ground white pepper. Well, ideally you need to give this soup with Quebec (or any other) meat pie.
Nokudly chorba - Turkmen pea soup
Ingredients:
Lamb ribs - 500 g;
Peas - 200 g;
Onions - 1 pc .;
Mutton fat - 2 tablespoons;
Red pepper and salt - to your discretion.
Preparation:
The washed and chopped into pieces of meat put in a saucepan with cold water and immediately add to peas (washed) and pepper. Cook the soup until cooked meat and peas. While the meat is cooked with peas, peel, chop and fry the onion of mutton. Fried onion soup put in fifteen minutes prior to its final availability. However, add the onion and salt (to taste).
Udmurt soup "Nugyli"
The recipe for this soup was called by the national Udmurt "dumplings" or homemade noodles "nugyli" which are made from rye flour. And the soup is done on the basis of bone broth.
Ingredients:
Bones - 500 g;
Mutton - 200 g;
Peas - 150 g;
Onions - 1 pc .;
Carrots - 1 pc .;
Potatoes - 4 pcs .;
Sol.
Nugyli:
Rye flour (you can and wheat) - 100 g;
Egg - 1 pc .;
Butter;
Water.
Preparation:
Dough nugyli need to put in the evening. To do this, rye flour diluted with water, knead the dough (much softer than the dumplings) and mope leave until morning. In the evening it is desirable to soak and peas. Bone broth can also be boiled in advance. In the finished and already strained broth put the meat and cook it until tender. Meat also take out of the broth and lay in a saucepan with the broth peas, which cook until tender. While cooked peas, wash and peel potatoes and carrots. Finely chopped carrots with chopped onion fried in a pan.
Cooking nugyli. In rye dough add the egg and a small piece of butter. Podsypaya flour, knead steep but soft dough, which divide into pieces, cut flagella and cilia cut long narrow strips (six centimeters long and five millimeters in thickness). Ten minutes before the end of cooking soup, put salt in it, potatoes, diced, fried carrot and onion and nugyli. Serve the soup, put in a bowl and a piece of boiled meat seasoned with herbs it.
Soup "Hernerokka" in Finnish
Finnish recipe for pea soup may also be of interest to you.
Ingredients:
Beef - 250 g;
Pork (with bone brain) - 350 g;
Peas - 1 cup;
Wheat flour - 2 teaspoons;
Salt - at your discretion.
Preparation:
Peas soaked eve soup (preferably overnight). Before you begin to cook soup, boil water in a saucepan. As long as the water does not boil, put the peas in it, and in boiling water omit the washed and sliced meat (with bone). Let us give more time to boil the water, removing the foam and we cook on medium heat for two or three hours. Almost finished the soup and season with salt dissolved in water with flour.
Berlin pea soup
Not spared the pea soup and German cuisine. We offer you a recipe for soup and Berlin.
Ingredients:
Bank of canned green peas;
Bacon - 100 g;
Carrots - 1 pc .;
Onions - 1 head;
Green onions - 1 bunch;
Celery root - 1 pc .;
Salt and pepper - at your discretion.
Preparation:
The contents of cans of green peas lay in a saucepan, warm up and ground into a puree. Green onions cut into rings and bacon, carrots, onions and celery - diced. To add a pea puree chopped ingredients, pour it all two glasses of water (can be a little more or a little less) and cook for about fifteen minutes. At the end of cooking add salt and pepper. Serve with herbs, smoked sausage and toast.
Pea soup in Mongolian
Mongolian cuisine in fact is little known, but here there is a recipe pea soup! By the way, the Mongols much difference between meat of various animals can not see. Any meat (lamb, camel or yak meat) they just meat - "max".
Ingredients:
Meat - half a kilogram;
Dry green peas - 1 cup;
Tomato juice - 1 cup;
Onions - 1 head;
Butter - 1 tablespoon;
Sour cream, salt and pepper - to taste.
Preparation:
To begin with peas soak overnight and cook very strong broth (lots of meat and little water). Meat delayed, and broth and cool. Chopped onion and fry in butter, put it in a cold peas and broth, and then we cook until tender peas. Then we skip all through a sieve to get a pea puree. Then dissolve mashed tomato juice, season with salt and pepper and then give soup to simmer for another ten minutes. Serve the soup with sour cream, and meat cut into chunks, spread on a separate dish and put it on the table.
Pea soup with horsemeat
This recipe is also difficult to attribute to a specific national cuisine. Most likely, he got us on the steppe and the nomads.
Ingredients:
Horse meat - 200 g;
Peas - 150 g;
Carrots - 1 pc .;
Potatoes - 3-4 pcs .;
Onions - 1 pc .;
Melted butter - 1 tablespoon;
Salt, pepper and bay leaves - to your taste.
Preparation:
For this soup you will need a young horse meat (meat without bones). Cut the meat into pieces, and sort out my peas, and then cook the meat with peas, three or four hours. Half an hour before end of cooking soup dressed with sliced vegetables (that will wash and clean the pre-). At the end of the season with the soup with salt, pepper and bay leaf. By the way, Lavrushka be put in the soup is ready (as soon as it is cooked). Give the soup brew and serve hot.
So in many ways preparing meat pea soup in different nations. From the simplest to the most complex variants. So choose a recipe, take the peas and meat, and are attached to the ancient national traditions. Cook with pleasure!
