Pea soup and porridge are traditional and favorite dishes of Russian cuisine. In addition to many useful properties, dishes with peas have a high calorie content and are indispensable for the cold season. However, many housewives are in no hurry to pamper their loved ones with these dishes, since the process of their preparation takes too much time. There are several effective ways to cook peas faster and not ruin their taste.
Pick your recipe
You will need
-
- peas;
- water;
- butter or vegetable oil;
- soda;
- salt.
Instruction manual
1
Take the required amount of peas and carefully sort it, then rinse under a stream of cool running water. Place it in a bowl and fill it with water so that it hides the peas. It should be borne in mind that chopped peas (it is sold in half) swells and cooks much faster than whole. Leave the soaked vegetables for several hours, and if possible, all night. During this time, even fairly hard pea varieties have enough time to swell and are well digested.
2
You can reduce the cooking time of peas with one simple technique. Before you cook peas, rinse them thoroughly under a stream of cool water. Rinse until water is no longer cloudy. Dip the peas in cold salted water and wait for it to boil. After 10 minutes, add half a glass of cold boiled water to the pan. After boiling, the peas will become soft in just a few minutes. If necessary, the procedure can be repeated and make the peas more crumbly.
3
A good tool that significantly speeds up the cooking of pea soup and porridge is butter or animal fat. Add a few tablespoons of this product to the pan after boiling the pre-soaked peas. In addition to saving time, it will give the dish an interesting, rich taste. Refined vegetable oil will also speed up the cooking process, but will not affect the aroma of the dish.
4
Another ingredient that promotes the rapid digestion of legumes is baking soda. 10-15 minutes after boiling peas, add soda to the pan at the rate of half a teaspoon per 2 liters of liquid. Be careful, more soda can ruin the taste of your dish. This method allows you to achieve soft peas after 5-7 minutes of cooking.
note
When determining the cooking time of peas, the variety of peas and the hardness of the water are important. Halved peas are cooked from 45 minutes to 1 hour. Whole peas need to cook 1-1.5 hours.
Useful advice
Peas (whole or peeled) should be washed, poured with water (about two fingers above the level of peas) in a thick-walled pan and left to soak overnight. In the morning, a pot of water and swollen peas is put on medium heat and, stirring occasionally, bring its contents to a boil. After the peas boil, the fire is reduced to a slow and cooked pea porridge within 40-50 minutes.
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