Pea soup with tomatoes recipe. Pea soup with tomatoes in chicken broth

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To be honest, I'm not a particular fan of mashed soups, especially pea puree soups... However, there are exceptions among these, which, of course, make one think about this exclusivity. Like, why on earth? I'm not sure that cooking has anything in common with the categories of historical materialism, although some structural parallels between cooking and Marx's furious philosophy can be found. Applied, of course, to puree soups. This is the basis and the superstructure, for example. Then everything just falls into place. And, I must say, it becomes so good. How, what, why and why - we'll figure it out along the way, having as a basis the basis of the famous Middle Eastern snack called hummus - chickpeas, which, as you know, is mashed for hummus. And as a superstructure - something that perfectly combines with this in any hypostasis.

Here's what we'll take for the chickpea (pea) puree soup (3-4 servings):

1.200-250 grams (dry) of chickpeas. It, of course, can be replaced with ordinary peas, but chickpeas have a much more pronounced taste.
2. Three to four medium onion heads, that is, about 400 grams.
3. 3-4 stalks of stalked celery - a regular frequenter of supermarkets or vegetable stores.
4. Four to five ripe tomatoes (about 400 grams), or 250 grams of chopped tomatoes, canned in their own juice.
5. One pickled cask cucumber
6.50-70 grams of vegetable oil
7. Salt, freshly ground black pepper to taste

For toasts, accompanied by which this dish is especially good (it is better to cook them in the oven):

Three to four slices of any bread you like
One onion
100 grams of grated cheese
A few drops of olive oil

If chickpeas are used (which is best), they should be prepared in advance. Ideally - on the eve of making the soup, so that the cooking process itself is not particularly delayed later. Chickpeas, which are usually sold in dry form, cannot be boiled to the desired condition at a snap, without allowing it to soak for several hours. Therefore, the day before, you should do this: rinse dry chickpeas in several waters, remove spoiled peas and small debris, pour warm water with a very good supply, since chickpeas greatly increase in volume, and be sure to mix 1-2 teaspoons of baking soda into the water. This is a very common technique, no matter how hard the water in which the chickpeas are soaked, and this technique has a beneficial effect on the speed of cooking the peas. Another thing is that after a few hours (usually 8-10), the soaked chickpeas must be rinsed well in running water so that no traces of soda remain, and only after that pour it into a saucepan in which the soup will be prepared. It is also advisable to soak ordinary peas, if used, (but without using soda) for at least an hour.

The rest is simple. Fill the prepared chickpeas with cold water so that the water is 2-3 centimeters higher than the peas. Still, in the end we are going to get a puree soup, and this or that amount of water acts as a regulator of its consistency. Lack of moisture, of course, will lead to excessive thickening of the soup, too much will make it too thin. The parameter of the amount of water I propose is, of course, approximate, taking into account the loss of moisture when cooking peas, however, the lack of water in extreme cases can be replenished at the final stage of cooking the soup, but if suddenly there is an overkill, draining the "excess" is not the best result of this enumeration. After all, the “broth” formed by chickpeas is already a kind of value with such a meager selection of products. Excess water, of course, will have an impact on the concentration of this "broth".

However, let's not talk about sad things. We put a saucepan with peas on the stove, bring to a boil, remove the foam, as an inevitable companion when cooking chickpeas, and leave to cook under a covered lid at a very moderate boil, without adding anything else to the peas. Even salt. While the peas are boiling (it usually takes 20-25 minutes), let's start dressing for the soup.

To begin with, lightly heat 50-70 grams of vegetable oil in a pan. Good vegetable oil.

We save three or four heads of thinly chopped onions on it. Yes, that's right, when making pureed soups, the “caliber” of slicing products, as long as they will still be pureed, usually does not matter. But in this case, in relation to the bow, I would make an exception to the rule. In the process of sautéing, it is very important that the onion caramelize, change its properties and taste for the better, therefore, it should be cut either thinner or finer.

To the salvaged onions, add a randomly chopped pickled cucumber, keeping in mind first of all that chickpeas are good friends with sour ones. More precisely, it goes well with it, if we take the presence of lemon in hummus or in harira as an example. Continue the sautéing process for several minutes, stirring the food intensively and not allowing the slightest scorching or “browning”.

Now - randomly chopped celery stalks to diversify the bouquet of the future soup and give it a kind of oriental piquancy.

For celery (you can do it right away, just mixing celery with other vegetables) - either skinned finely chopped tomatoes, or - canned in their own juice, but also skinned and chopped.

The “moment of truth”, when tomatoes are added to other vegetables and mixed well with them, consists in caramelization, that is, in changing the properties and taste of the tomatoes themselves. In other words, in the course of this business - that is, at a slightly elevated temperature under the pan, with subsequent stirring, you need to catch this edge, when the tomatoes, the juice of which has almost evaporated, began to fry slightly, but in no case did not burn. Then this desired caramelization occurs, and the dressing, one might say, is ready. The pan can be removed from the stove.

Let's return to chickpeas, which, with moderate boiling of water under a covered lid, usually comes to readiness in 20-25 minutes, if they are soaked as described above.

It is easy to check the readiness of chickpeas by taking a pea and slightly pressing it with your fingers. Conditioned chickpeas tend to flatten easily under finger pressure. If this does not happen, it needs to be boiled again - until ready, the parameter of which, I think, is clear. Two or three tablespoons of the finished chickpea should be set aside on a separate plate - it will come in handy for decorating the dish.

Into the “broth” with ready-made chickpeas, add the prepared dressing, mix and let it simmer for 10 minutes.

It is advisable to degass the pan, where the dressing was prepared, either with a small amount of wine or with a scoop of chickpea broth, slightly warming up the pan and dissolving in wine or broth everything that could not be scraped directly into the soup. Let me remind the opponents (for one reason or another) of alcohol that when deglazed the wine ceases to be alcohol, since the alcohol evaporates and the wine turns into a kind of not the worst seasoning for the dish. The contents of the pan, of course, are added to the soup.

... and on top - a little of any grated cheese, sending the toasts into an oven preheated to 180 degrees for 7-10 minutes - until the cheese is browned.

Finally, it's time to return to the soup, which, after adding the dressing, cooked moderately for the agreed 10-15 minutes. Let's remove a sample from it, adjust it for salt, add freshly ground black pepper to taste and use a blender to turn it into puree - to an absolutely silky consistency. Cover with a lid and leave to infuse, not forgetting to remove the toasts from the oven.

In a serving plate, decorate the puree soup with a few deferred chickpea peas, if any, with sesame seeds and chopped herbs, sprinkle with good olive oil, dipping chopped toasts in the puree. In nasty cold weather, this soup is excellent warming and instantly satisfies hunger. In general, it is good in all respects, like any other chickpea soup. It's hard to limit yourself to one plate!

Pea soup- a familiar taste from childhood. Try experimenting and adding tomatoes, you will get a delicious new pea soup with tomatoes.

This soup is very good for fasting as it is cooked without meat according to the original recipe. If you want to cook it in meat broth, then boil the meat and boil the peas in the finished broth.

I don't eat meat, so I always cook lean soups, and for my husband I buy smoked brisket and add it to the plate. Or I cook the meat separately and add broth and meat to the plate when warming up. Everyone is happy)))

How to make pea soup

I like thick soups, and I love pea when it turns out very thick, almost like porridge, therefore, if you like thinner soups, then reduce the amount of peas.

To make lean pea soup with tomatoes, we need

• split green peas - a little more than 2 glasses (for a saucepan of 2.5 liters)
• onion - 1 head
• carrots - 1 root vegetable
• tomatoes - 3 pieces
• tomato paste - 2-3 tablespoons (optional)
• potatoes - 3 tubers
• pepper mixture - to taste
• salt to taste
• vegetable oil for frying

How to make pea soup

1. If you are cooking whole yellow pea soup, it is better to soak it for several hours.
2. Rinse the peas thoroughly, fill with cold water and cook until tender. If you are cooking whole yellow pea soup, it is better to soak it for several hours and only then boil it. I usually cook from green split peas, it cooks for 40 minutes.
3. While the peas are boiling, let's do the dressing. Peel the onion and cut into small cubes.
4. Simmer in preheated vegetable oil until the color changes.
5. Peel the carrots, rub on a coarse grater and add to the stew to the onion.
6. My tomatoes, cut into small cubes and send them to the pan with vegetables. Simmer over medium heat under a closed lid so that the juice from the tomatoes does not evaporate. For frying, you can add a couple of tablespoons of tomato paste for more acidity.
7. Peel the potatoes and cut them into small cubes. Add to the peas when the peas are almost completely boiled.
8. Add frying to the pots, add boiling water and cook until the potatoes are ready.
9. 5-7 minutes before readiness, add spices to taste, a couple of tablespoons and bay leaf.

Lean pea soup with tomatoes ready!

Split peas - 2 cups (500 gr.).
Potatoes - 300 gr. (~ 2 large or 4 medium potatoes).
Onions - 2 small onions.
Carrots - 50 gr. (1 small carrot).
Tomatoes - 250 gr. (~ 2 tomatoes, average size).
Sweet pepper - 150 gr. (1 medium pod).
Hot pepper - 1 small pod.
Garlic - 3 large cloves.
Dill greens to taste.
Bay leaf.
Ground cinnamon - ½ tsp.
Salt to taste.
Water - 3 liters.

1. Peel the potatoes, one onion and one carrot and wash well. Rinse the second onion well with the husk. Peel and wash sweet and hot peppers. Rinse the leeks and tomatoes thoroughly.

2. Wash the peas, add water, put the unpeeled onion and put on fire. Cook from the moment of boiling for about 1 hour, periodically removing the resulting foam.

3. While the peas are boiling, prepare the vegetables for the soup:
Cut the potatoes into cubes.

Cut the peeled onion into cubes. Leeks - half rings.

Cut the carrots into strips. Cut the tomatoes, pour over with boiling water, peel and cut into cubes.

Cut the bell peppers into cubes.

Chop garlic, herbs, hot pepper.

4. Saute onions in vegetable oil until transparent, add leeks to it and simmer a little.

5. Add the tomatoes to the onion and simmer all together until the tomatoes turn into gruel.

6. An hour after boiling the peas, remove the onion from the broth and put carrots and potatoes in the broth. Boil.

6. As soon as the soup boils, add the tomato and onion roast, add sweet and hot peppers, garlic and herbs. Bring to a boil and simmer for about 5 minutes.

7. At the end, add salt, bay leaves and cinnamon and simmer for another 3 minutes.

Enjoy your meal!

Before cooking, you need to soak the peas in cool water, usually at night. Then rinse well. But this is optional. There is a little trick: in order to swell the peas faster, you can boil them a little in the microwave. This will shorten the cooking time on the stove.

Cover the peas with water until they are completely covered and cook in the microwave for about 20 minutes. The dishes in which the peas will be boiled must be deep, as they produce abundant foam during cooking.

If you have soaked the peas overnight, then in the morning you can start cooking the soup.

Put the washed peas in a saucepan, pour 2-2.5 liters of water. After boiling, remove the foam that has formed, cover and cook the peas to the degree of readiness that suits you. This usually takes 1 - 1.5 hours.

Lean pea soup will be more satisfying if you prepare more starchy vegetables. So, let's peel potatoes, carrots, garlic and onions. Cut the potatoes and add them to the pot with the peas.
An important addition: pea dishes are salted only after the final preparation, otherwise the peas may not boil.

Heat vegetable oil in a skillet. Cut the garlic cloves in half. Fry them in hot oil until golden brown. Remove the garlic from the pan. You won't need it anymore.

In this garlic oil, fry the chopped onion until transparent. Grate the carrots coarsely and add to the onion. Once the carrots and onions are fried, add the tomato paste, stir well and turn off the heat.

Once the peas and potatoes are cooked, add the stir-fry to the soup. Now you can salt and pepper the soup, and, if desired, season with any of your favorite spices.

It takes a little more, about 5 minutes, to boil the soup over low heat. After turning off the heat, add the chopped herbs.

Lean pea soup is ready!

Lovers of legume dishes will love the soup with peas and tomatoes. What do you need? Chicken broth, peas of any kind, tomatoes. A simple and delicious recipe.

Ingredients:

Cooking pea soup

Peas are soaked for 3 hours in cold water for swelling and faster cooking of the product.

Prepare chicken broth. To do this, pour the chicken products with cold water, bring to a boil, do not forget to skim off the foam. After boiling, keep on fire until cooked for about 10 minutes, then add salt, pepper, lavrushka and turn off.

Fry the onion, finely diced and tomato in vegetable oil.

Add soaked peas to the broth. Bring to a boil and cook until tender. 5 minutes before readiness, put onion and tomato frying, you can try again and add salt to taste, also add finely chopped garlic.

Set aside on the edge of the plate for 10 minutes to infuse. Serve with white croutons and garnish with herbs.

Here is an interesting video recipe for pea soup with bacon