Pea soup by right can be considered one of the main property of Russian cuisine, which does not lose its relevance until now. The technology of cooking such a dish, although it is distinguished by its simplicity, but still needs time, most of which is the soaking of peas. We decided to tell in detail how to quickly cook peas for soup with our own hands.
How to soak peas for soup?
The most obvious way of fast cooking is soaking peas for soup. Fast such a technique can be called relatively, since it takes hours to soak, but the cooking is markedly reduced, and eventually the peas are boiled to a consistency of puree.
Rinsed peas should be poured with plenty of fresh cold water and leave it. The question of how much to soak peas for soup, does not lose its relevance: usually legumes are left for about a quarter of a day, it is possible for the whole night, but no more, otherwise peas can ferment. After the time has elapsed, the legumes are rinsed and sent to cook in portions of fresh water without any additives. Cooking after a long soaking takes no more than an hour, while during the cooking the amount of water will decrease, so do not forget to pour in fresh liquid.
Reduce the time of soaking and cooking legumes can be using modern gadgets, for example, multivarieties or pressure cookers. Before boiling the peas for soup, the beans are soaked for a couple of hours. After they fall asleep in a pressure cooker and cook under pressure for about half an hour, in the multivark cooking takes place in the "Quenching" mode for two hours.
How to cook pea soup to peas?
Despite the fact that from a scientific point of view, peas are better to soak in order to remove substances that impede digestion from it, many housewives, in order to save time on preparation of soups, have found their ways of digesting legumes to a puree state, excluding soaking.
The first method is simple: choose crushed peas. Then you will avoid unnecessary trouble with soaking, and the ready soup will turn out thick and puree. Before cooking, chopped peas are washed to clean water, and then put in already boiling water (or broth ).
Another way to boil the peas for those who like puree soups is to add potato cubes to it about half an hour after the start of cooking. In addition, that the potato helps to make the soup more dense and creamy, it also promotes the digestion of the legumes themselves.
Many insist that it is better to meet peas with water as late as possible, preferably before its boiling. Thus, immediately after the boiling point, the peas are washed and only then they are covered in a saucepan. After, the cooking process will take about an hour, salt, as usual, should only be at the very end. The cooking time can be shortened if you decide to make a more texture soup, with whole peas, interspersed with
If the peas are not boiled in the soup, then it can be sour with soda. A small amount of soda promotes rapid softening of the starchy core of legumes, which leads to digestion literally to a puree state. Add soda to the peas should be after boiling water. Average pinch, about a quarter teaspoon, enough to boil a small pot of peas. Worry about the fact that the ready-made peas will not be given soda is not worth it, most importantly, that it was not much. Of course, that this method is suitable in the event that you are going to put in the soup is ready-made peas.