Emma Miller
Pea porridge is a very tasty, low-calorie, and nutritious side dish. Smoked meats or sausages often go with such porridge. Peas take longer to cook than most cereals, but a minimum of activity is required. Chopped peas cook much faster than whole peas.
How long and how to cook pea porridge
Cooking time for pea porridge depends on whether or not you soaked the groats beforehand. If the peas are soaked before cooking for 8-12 hours, then they are cooked until cooked in 40-50 minutes. But not soaked peas take much longer to cook – 1.5-2 hours.
The cooking time is also affected by the hardness of the water. In soft water, peas cook faster, even if they have not been soaked. You can soften tap water with baking soda – read the recipe below.
The ratio of peas to water when boiling is 1:3. If the water boils quickly, you can add another glass of hot water.
Peas should be cooked on low heat and occasionally stirred in order to prevent them from sticking to the bottom of the pot. Salt the pea porridge at the very end. For a tastier side dish at the end of cooking you can add sunflower or butter, meat broth, grated cheese, cream, roasted vegetables, or mushrooms.
Quick pea porridge recipe without soaking
- Peas – 100 gr.
- Water – 400 ml.
- Soda – 0,3 tsp.
- Salt – 0,5 spoons.
Peas sort out and remove black grains. Rinse peas several times under running water. Pour them into a pot and add 400 ml of cold water.
Turn down the heat to medium and turn it down to a minimum once the water begins to boil. Boil the peas for 20 minutes, skimming the foam. Then pour the baking soda into the water and simmer the porridge for another 25 minutes. At the end of boiling, stir the peas more often so that they do not stick, and 5 minutes before turning off the salt.
After that, the peas are ready. It can be ground into a smooth puree with a blender.
Pea porridge with hunting sausages
- Peas – 1 cup.
- Sausages – 4 pcs.
- Onion – 2 pcs.
- Sunflower oil – 2 tbsp.
- Salt, and pepper to taste.
- Green onions for decoration.
Pour 4 cups of water over the peas and leave for the night to swell. Then remove the peas in a colander and transfer them to a saucepan. Pour 3 cups of water. Cook on low heat for about 40 minutes, occasionally stirring the peas. Then salt and mashed potato the peas.
Fry the onion in sunflower oil until golden 3-4 minutes. Then add chopped sausage into the frying pan and fry for a few minutes more. Put roast on top of pea porridge. Sprinkle the ready dish with chopped green onions.
