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Why does not peas in the soup? How to properly soak peas?

Why does not peas in the soup? This question is asked by many girls. Now let's try to figure it out.

Often, many housewives complain about the fact that it does not boil when preparing dishes from peas, but, on the contrary, softens when there is no need for it. It turns out that everything depends on what kind of variety you chose. Let's first understand what they are. Varieties of peas are divided into two main types. It's shelling and sugar peas. In food it is better to use the second grade. To the sugar type can be attributed "brain" type of peas. It is considered the most useful. Eat it only in raw form. The cultivar contains a lot of starch. Therefore, it is used for making cereals and various soups.

The problem with the digestion of peas

Why is pea in the soup badly boiled? This happens not only because of the wrongly selected variety, but also because of improper preparation for cooking. Shortly soaked, for example. It is also important to know how many peas were stored before cooking it.

The length of time depends on the timing. Accordingly, the longer the peas are stored, the more time it takes to soak and prepare it.

Proper soaking

It is important to know how to properly moisten peas so that it quickly boils. It is not enough just to pour the nucleoli with water and leave for a while, you should know all the nuances of preparing such a product. Peas should be soaked only in cold water, otherwise it will just turn sour. And whether it's spoiled or not, you can understand, just by preparing a dish. Since in its raw form neither taste nor color will give it away. Remember that when soaked in water, peas are doubled. Accordingly, and the liquid should be at least two, and even three times more.

To make soup, peas are usually not soaked. The main thing is to touch it and rinse it thoroughly. And when cooking the grain and so softened and practically turn into gruel.

Well, if you are going to prepare another dish of peas, and it is necessary that it remain intact, then it should be soaked for several hours. After the peas are already boiled, it must be salted and left in the water for about twenty minutes. Then the water is drained and the finished "porridge" is passed through a sieve or a meat grinder.

Why does not peas in pea soup?

It also happens that peas are brewed for hours, but in the end it remains undercooked. Then the housewives begin to experiment: they soak, then crush, but, alas, they do not get the desired result.

Then try this. Soak it for the night, and after it absorbs all the water, pour it again and cook over low heat, and then throw it into the soup. In the process of cooking, do not forget to remove the foam. You can also buy chopped or crushed peas. This will greatly facilitate the cooking process.

A simple soup recipe with crushed peas

We figured out why the peas do not boil in the soup. Now, with an example of this dish, we will tell you how to properly prepare this component.

It is necessary to take 0.5 kg of yellow or green dry crushed peas, 8 glasses of broth. One bulb and carrots and a couple of potatoes will be enough from vegetables. You can also add, if you are a spice lover, a teaspoon of oregano, as much basil, a couple of laurel leaves, a couple of cloves of garlic, salt, pepper to taste. You can also take 300 grams of tomatoes.

Preparation

Bring the broth to a boil, pour the crushed peas there and leave over low heat. In the meantime, you can cut potatoes, onions, carrots. In the broth, put the cooked spices (oregano, basil, bay leaf).

Now dip the sliced vegetables there and cook for another 50 minutes. If the water boils, add as needed. Now you can introduce crushed tomatoes. And cook for another 15 minutes with the lid open. This dish is not only quickly prepared, but also low-calorie, so it can be used by girls who are on a diet.

Soup for men

For men who can not live without meat, there is another delicious, and most importantly - easy to prepare meals. To do this, you need 200 grams of dry peas, half a kilo of smoked pork ribs, two carrots, one onion, a couple of potatoes, salt, pepper and, of course, vegetable oil for frying. Beans need to be soaked for a couple of hours.

Then take the pot for two and a half liters of water. There we pour out the peas and bring them to a boil. Then leave it over low heat for 40 minutes. While peas are brewed, we make roast. Carrots rubbed on a grater and sent to a heated frying pan. Next we send finely chopped onions. Frying the golden color. After the peas are cooked, put the cut smoked ribs. Another 10 minutes waiting and adding chopped potatoes and fried. Spices in a pan, we enter 7 minutes before the soup is ready. Turn it off and let the dish take 15-20 minutes to brew. All: delicious, and most importantly - a nutritious soup ready.

In the multivariate we prepare a dish. What about peas?

We answered the question about why peas are not boiled in the soup. But I would like to recall the modern kitchen equipment, which greatly facilitates the process of fuss in the kitchen.

For this, a multivark is perfect. Before cooking soup in it, soak whole peas only for a couple of hours. Then rinse it and put with all the other ingredients in the multivark. Then select the desired mode and ... all. You will not take more than an hour to prepare soup in a multivariate. Of the products enough to take grams of 300 smoked pork ribs and 50 grams of dried peas, carrots, onions and potatoes. If your family likes thick soup, use more dry peas and less water. The dish in this case is pure.

Recommendations

We figured out why the peas are not boiled in the soup. The advice given below will help each landlady solve this problem. So, the recommendations of experienced culinary experts:

1. It is desirable to use chopped or crushed peas for soup preparation.

2. Before cooking, always soak it. Do this only in cold water.

3. Many believe that when boiling peas should be poured with cold water so that it boils better. In fact, it does not really matter what kind of water you pour it into the cooking: it will be cooked in exactly the same way.

4. Also remember that when cooking peas absorb liquid. Therefore, it must be constantly added. But! In this case, you need to use boiling water to stop the boiling process of the soup.

5. If you add tomato paste, vinegar and spices to the pea soup , then do this at the end of the meal.

Speed up the brew

Follow such a recommendation for best results:

1. If you want peas to cook more quickly, then you should take chopped - exclusively yellow color. The rest of the species is cooked much longer.

2. There is a little secret for speeding up the cooking of peas. To do this, during the preparation of soup in a saucepan, add soda at the tip of the knife. It will speed up the process. The minus of this method is that the taste of soup, although slightly, but will not change for the better. However, some landladies recommend softening the water beforehand, before laying vegetables. After the peas have softened, the liquid is poured off, then the pan is refilled with hot clean water (can be meat broth) and continues cooking according to one of the recipes listed above.

You can also resort to the method of alternate cooking. That is, after the water or broth with peas boil, turn down the gas - and let the soup cook on low heat. Then add the fire, just do not bring the contents of the pan to a boil. As you will see that the soup is boiling, reduce the fire again. And so for 40 minutes. What does this give? With this method of cooking, peas will rise and fall to the bottom of the pan, which will lead to their softening.

Conclusion

Now you know why peas are not boiled in the soup. The recommendations given in the article will help each hostess in resolving this issue. Good luck!

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