Source: Angelika Heine, AdobeStockThere's a great way to save time on cooking your favorite soups – you can simply can them in advance! Then, just add the prepared mixture to water or broth, simmer briefly, and add potatoes, herbs, or spices to taste. Today, we'll share 6 of the best recipes for making pea soup for winter!
1. Pea Soup with Vegetables for Winter
Source: AdobeStockA convenient preparation that will come in handy repeatedly in the future.
You will need: 400 g split peas, 600 g bell peppers, 400 g carrots, 400 g onions, 80 ml vinegar, 6 tbsp sugar, 6 tbsp salt, spices.
Preparation: Soak the peas for several hours or overnight. Then, cover them with 1.5-2 liters of water and boil for 40 minutes after coming to a boil. Chop all the vegetables for the soup. Lightly fry the onions, then add the carrots, and after 5-7 minutes, the bell peppers. Fry for about 5 more minutes. Add the fried vegetables, salt, sugar, and spices to the peas, and cook for another 10 minutes. Pour in the vinegar and seal the soup in sterilized jars.
2. Pea Soup with Tomatoes for Winter
Source: AdobeStockThis preparation can be used not only for soup but also as a side dish.
You will need: 700-800 g split peas, 1 kg tomatoes, 500 g bell peppers, 500 g carrots, 500 g onions, 100 ml vegetable oil, 40 ml vinegar, 2 tbsp salt, 2 tbsp sugar.
Preparation: Soak the peas overnight, then boil until half-cooked. Chop the onions and peppers, grate the carrots, and pass the tomatoes through a meat grinder. Fry the onions in vegetable oil until translucent, add the carrots, and after 10 minutes, the bell peppers.
After another 10 minutes, add the tomato puree, peas, salt, and sugar. Simmer everything together for about 45 minutes, covered, over low heat. A few minutes before the end of cooking, pour in the vinegar. Seal the soup in sterilized jars.
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3. Creamy Pea Soup for Winter
Source: AdobeStockAn interesting recipe with crushed dried peas.
You will need: 2 cups split peas, 2 carrots, 2 onions, 4 tbsp vegetable oil, 4 tsp vinegar, 2 tsp salt, spices.
Preparation: Soak the peas overnight, then cover them with water and boil until cooked. Chop and fry the onions with carrots in vegetable oil. Blend a portion of the peas and dilute the resulting puree with the cooking liquid to the desired consistency. Add the fried vegetables, the remaining peas, salt, and spices. Cook for 20 minutes, pour in the vinegar, and seal the soup in sterilized jars for winter.
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4. Pea Soup with Celery for Winter
Source: AdobeStockIf desired, add a little chopped fresh herbs at the very end.
You will need: 900 g dried peas, 400 g celery stalks, 400 g carrots, 150 g onions, 40 g garlic, 100 ml vegetable oil, 10 g salt, spices.
Preparation: Chop the vegetables and garlic, fry them together in oil until soft, then season to taste. Rinse the peas and place them in a pot, add the fried vegetables, and pour in about 3 liters of water. Bring to a boil and cook the soup for about 1 hour until the peas are soft, salting during the process. Then, pour the ready pea soup into jars, sterilize for another 10 minutes, and seal for winter.
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5. Pea Soup with Tomato Paste for Winter
Source: AdobeStockAdjust the amount of tomato paste to your preference.
You will need: 750 g dried peas, 500 ml tomato paste, 1 kg carrots, 3 bell peppers, 600 g onions, 1 bunch fresh herbs, 1/2 cup vegetable oil, 40 ml vinegar, 2 tbsp salt, 1 tbsp sugar, spices.
Preparation: Boil the peas until cooked. Chop and fry the onions in oil until translucent, add the grated carrots and fry for another 10 minutes. Add the tomato paste, chopped bell peppers, salt, and sugar, season, and simmer everything together for 15 minutes over low heat. Add the peas to the mixture and simmer for another 25 minutes. If needed, add a little more cooking liquid. 5 minutes before the end of cooking, pour in the vinegar and add the chopped herbs. Seal the soup in sterilized jars.
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6. Pea Soup with Pork in an Autoclave for Winter
Source: AdobeStockThis soup is cooked with meat from the start, making it even heartier.
You will need: 500 g split peas, 500 g pork, 100 g carrots, 150 g onions, 50 g salt, 800 ml broth or water, spices.
Preparation: Soak the peas overnight, then rinse. Cut and fry the pork until golden brown. Separately fry the chopped onions with carrots. Arrange everything in clean, dry jars, but do not pack too tightly. Add salt and spices, and pour in boiling broth or water. Sterilize the preparations for 20 minutes in an autoclave at 100 degrees Celsius, then seal for winter.