Recipes for pea porridge 5 times differently. Discover classic and unconventional variants!

Traditional old Bohemian dish of our ancestors.

Today, pea porridge is often a bad memory of the school canteen.

But that’s a real shame!

It is full of vitamins, hearty and inexpensive.

Take a look at our recipes and see for yourself that peas can be prepared really tasty.

Pea porridge with smoked and fried onions

This recipe for mashed peas is seriously delicious. Prepare it for Sunday lunch and you will see that everyone will be licking their lips.

Ingredients

• 300 g of dried green peas
• 100 ml of milk
• 2 cloves of garlic
• 2 tablespoons of butter
• salt
• 1 large onion
• 2 slices of smoked meat
• 100 ml of vegetable oil

Method

• Soak the peas in 700 ml of water the day before
• The next day, do not drain it, but boil it straight away in water until soft (approx. 40 minutes)
• Add salt, milk and butter to the boiled peas and water and blend until smooth
• Add the pressed garlic and heat slowly over a low flame
• Cut the onion into rounds and fry in half the oil until golden
• Fry the smoked meat on the other half of the oil
• Garnish the pea porridge with fried onions, pour onion oil over it and serve with a slice of meat

Pea porridge from frozen peas

When you use frozen peas to prepare peas, you get a fresh, beautiful green dish that is simply irresistible.

Ingredients

• 200 g of frozen peas
• 4 spoons of white yogurt
• salt
• pepper
• 8 tablespoons of ricotta cheese
• fresh basil
• 8 slices of English bacon
• 1 teaspoon of vinegar
• a pinch of cayenne pepper

Method

• Preheat the oven to 200°
• Arrange the bacon slices on a baking sheet lined with parchment paper and bake for approximately 10 minutes
• Place frozen peas in boiling salted water and cook for 3-5 minutes
• Drain
• Add yogurt, vinegar and basil to the peas and blend into a smooth puree
• Return to the stove, add salt, pepper and cayenne to taste and reheat
• Place two teaspoons of ricotta and two slices of bacon on top of each portion of mashed peas and serve

Peas with sausage and egg

Honest sausage, egg and pickle – excellent pea porridge like grandma’s.

Ingredients

• 300 g of halved, shelled peas
• 100 ml of milk
• 2 cloves of garlic
• 50 g of butter
• 1 teaspoon marjoram
• 4 eggs
• 4 sausages
• 8 pickles

Method

• Clean the peas, put them in a pot and cover with twice the amount of water
• Season with salt and cook until tender, approximately 40-50 minutes
• Drain (keep the water)
• Add the butter and butter to the peas and blend until smooth with an immersion blender. If the porridge is too thick, add the cooking water
• Add pressed garlic and marjoram to the mash and heat it slightly over a low flame
• Hard-boil the eggs in water for approximately 8 minutes, peel and cut lengthwise
• Fry the sausages in a small amount of oil
• Pour sausage patties over the porridge on the plate
• Serve with egg, pickle and sausage

Indian Pea Porridge

Do you like new tastes? Try to prepare pea porridge in a slightly unconventional way. You will definitely enjoy Indian curry.

Ingredients

• 1 onion
• 4 carrots
• 200 g of frozen peas
• 2 spoons of Garam masala spice
• 2 tablespoons of turmeric
• 1 teaspoon of pepper
• water
• 1 tablespoon of oil
• 1 chili pepper

Method

• Heat oil in a pan, add finely chopped onion and fry
• Add the carrot cut into half rings and fry for a while
• Sprinkle with spices and pepper and let it become fragrant
• Cover with water so that the carrots are completely submerged, bring to a boil and simmer for a few minutes
• Add the peas, more water and cook until the vegetables are completely cooked
• Season with salt or sugar
• Serve garnished with a few slices of chili pepper

Interested in this recipe? Also try other chickpea curry recipes .

Healthy porridge from fresh peas with Alaskan cod

Diet recipe full of proteins, vitamins and minerals. Prepare a healthy and nutritious lunch.

Ingredients

• 200 g of fresh peas
• 100 ml of water
• 2 tablespoons of butter
• juice of half a lemon
• pepper
• salt
• fresh herbs – tarragon/coriander/parsley/chives
• 4 Alaska cod fillets
• 2 tablespoons of oil

Method

• Put the peas in a pot, cover with water, salt and cook until soft
• Drain, add butter, salt, mix and blend with a hand blender until smooth
• Add the herbs, drizzle with lemon juice and season with salt and pepper
• Salt and pepper the fish slices
• Fry in a pan with a small amount of oil

6 interesting facts about peas

• Game forms the basis of classic dishes in many world cuisines
• It spread to Europe already in the 6th century and was among the most common foods – it was cheap, easily available and nutritious.
• Peas and peas come from the same crop – the pea is a ripe legume and the pea is an unripe fruit and a vegetable
• It contains a lot of fiber, almost no fat, is rich in proteins, minerals and has a high content of folic acid.
• Split peas, which (just like whole peas) are commonly available in stores, are shelled – thus they are more digestible, do not bloat and do not need to be soaked beforehand, but they cannot be sprouted
• Yellow peas are slightly mealier than green peas and are also less sweet. From a nutritional point of view, however, they are not fundamentally different