Soup with sausages in a slow cooker. Pea soup with sausage in a slow cooker
I like to cook pea soup with sausage in a slow cooker, because due to the lack of active boiling, the broth turns out to be transparent, not cloudy. The peas are not boiled to a puree state, the halves remain intact. Of course, this is a matter of priorities. When I want a real thick pea soup from my childhood, I cook it on the stove, and sometimes I resort to the services of a blender to give the boiled peas a puree-like consistency. In my opinion, the most delicious pea soup is in broth with smoked meat. You can take smoked ribs, wings, or smoked sausage.
In theory, peas should be cooked in half an hour. But if you are worried that this will not happen, then soak it in cool water for an hour or two.
Medium-sized carrots and onions should be peeled and washed. Then you can grate the carrots on a coarse / fine grater or cut into cubes / sticks - as you like. Just chop the onion finely.
Choose the sausage at your discretion. You can take boiled-smoked or boiled - with it the taste of the soup will turn out to be softer, without a pronounced "smoked" aroma. I make a soup with boiled sausage when I plan to feed the little ones with it. Free the sausage from the shell and cut it into cubes, strips.
Peel the potatoes with a vegetable peeler or a regular knife. Wash the vegetables and cut them into small cubes or cubes - in other words, the way you used to cut them.
Pour oil for frying at the bottom of the multicooker bowl - it is best to take refined oil, it does not have a strong smell and taste. Pour carrots into a bowl and onion pre-sliced. And also pieces of potatoes and sausages.
Rinse the split peas several times until clear water, then transfer to the multicooker bowl.
Now pour about 1-1.2 liters of water into the multicooker bowl, add salt and bay leaf. Mix everything and close the multicooker with a lid. Set the "Soup" mode for 40 minutes.
After the multicooker beeps, the pea sausage soup will be ready. Pour it into bowls, garnish before serving with fresh herbs.
Bon Appetit!
When speed is everything, and you just need to quickly cook a hot dish, this recipe will come to the rescue. Such a rich, aromatic soup is not a bad option at all, so as not only to refresh yourself, but also to enjoy the meal. Naturally, the higher the quality of the sausages, the tastier and healthier the soup with sausages in a slow cooker will be.
I will not say that I cook sausage soup in a slow cooker too often, but sometimes this is really the best and most quick way get a hearty and warming first course for dinner.
My loved ones like this soup very much, they gulp it, it bursts behind their ears :). But I repeat that I try to take better sausages and not smoked ones. Best of all, dairy or creamy, they have a delicate unobtrusive smell. However, no one canceled personal preferences, so take your favorite sausages and go for it :)!
| Products for the recipe for soup with sausages in a slow cooker | |
|---|---|
| Sausages | 200 grams |
| Onion | 1 small head (50 grams) |
| Carrot | 1 small (100 grams) |
| Potato | 2 medium tubers (200 grams) |
| Vegetable oil | 1 tablespoon |
| Bay leaf | 1 piece |
| Allspice | 2-3 peas |
| Salt | taste |
| Ground black pepper | taste |
| Fresh parsley and dill | a few twigs |
Soup with sausages in a slow cooker recipe
Cut the onion into small cubes.
Rub a small carrot on a coarse grater.
We turn on the multicooker in the Frying or Baking mode for 20 minutes. Pour into the bowl vegetable oil... We spread the onions and carrots. Pass until the onion is transparent.
Cut the peeled potatoes into small cubes and add to the bowl to the fried vegetables, mix several times.
Pour a liter of boiling water into the bowl, salt a little, pepper, put a bay leaf and a few peas of allspice.
Cut the sausages into rings 1 cm thick and put them in the soup too. I have a stock of sausages stored in the freezer, and I cut them directly frozen so as not to waste time.
When the soup boils, turn off the Fry mode and switch to the Stew mode for 20 minutes. I have a special Soup mode in my multicooker, but I prefer to cook soups on the Stew mode, it turns out tastier, since the soup does not boil, does not grow cloudy, but as if simmering over low heat, it turns out transparent and rich. Let the soup brew for 15 minutes.
Ingredients:
- onion - 1 pc.
- carrots - 1 pc.
- bulgarian pepper - 1 pc.
- boiled sausage - 200 grams.
- potatoes - 5 pcs.
- rice - 100 grams.
- bay leaf - 3 pcs.
- salt to taste.
- spices to taste.
- vegetable oil - in fact.
- Servings Per Container: 8.
Cut the onion into cubes and put in a multicooker bowl, on the bottom of which we pour a small amount of vegetable oil.
Add carrots. I have a small one, I cut it into circles, but it will be enough just to grate it on a coarse grater.
Cut the bell pepper into medium-sized strips or cubes, add to the onion with carrots.
Add here chopped randomly boiled or semi-smoked sausage.
Fry the sausage with vegetables on the "frying" mode, stirring occasionally, for 3-4 minutes.
Then add the potatoes cut into small cubes. Washed rice, salt, spices and bay leaves.
Pour boiling water, the amount of which depends on the desired thickness of the finished soup. We set the "Soup" or "Baking" mode, close the lid and cook until a beep sounds. If necessary, we increase the time, it all depends on the volume of the prepared soup and the power of your multicooker.
Optionally, a few minutes before cooking, you can add chopped herbs or peppercorns. Let the hot soup brew a little, then pour into plates and serve. As you can see, cooking this soup with sausage in a multicooker is as strong as a novice cook.
Bon Appetit!
Multicooker POLARIS PMC 0511 AD. Power 650 W.
Best regards, Oksana Chaban.
Ask any hostess why pea soup with smoked sausage should be included in the family menu, and she will find you at least three arguments. Firstly, it is tasty, secondly, healthy and satisfying, and thirdly, the preparation of such a dish does not require special time and financial costs. If we have convinced you, we will quickly go to the kitchen and cook a truly wonderful dinner.
It's never too late to learn!
Even experienced hostesses need to remember the basics of culinary skills from time to time, let alone novice cooks! Before we get into practice, let's remember how to make Pea Soup with Smoked Sausage:
- It is better to cook the soup from split peas, as it takes much less time to cook.
- We are not lazy and wash the peas more thoroughly. The rule is simple: the better you wash it, the tastier and more flavorful the soup will be. And well-washed peas also reduce the possibility of gas formation in the intestines.
- Peas must first be soaked in cold water... It is advisable to leave it to swell overnight.
- If you are making frozen green pea soup, you do not need to defrost it first.
- Ready thick soup can be diluted with purified water to the desired consistency. Just don't forget to boil it.
- Add a little mint and your favorite greens to the pea soup with smoked sausage.
- Such a soup is harmoniously combined to taste with garlic croutons or white croutons.
- If you are making pea and smoked sausage puree soup, add grated processed cheese to it.
- At the end of cooking, the soup needs to be insisted for 15-20 minutes, and only then serve it to the table.
- If you decide to cook such a first course in a multicooker, choose the Stew or Soup program.
And finally, I would like to note that nutritionists do not recommend drinking pea soup with cold water.
"Summer" recipe for pea soup with smoked sausage
Do you want to get not only tasty and aromatic, but also a beautiful first course? Cook pea soup with red bell pepper and tomatoes. Believe me, even the most capricious children will not refuse such a soup.
Composition:
- 1 tbsp. peas;
- 4 potatoes;
- carrot;
- bulb;
- large tomato;
- red bulgarian pepper;
- 250 g smoked sausage;
- 2-3 laurel leaves;
- salt;
- vegetable oil;
- ground black pepper.
Preparation:
- Rinse the peas thoroughly and soak for at least a couple of hours. Then we put it to cook for 2-3 hours.
- We clean and wash the vegetables. Rub the carrots, chop the onion into cubes.
- Pass vegetables in vegetable oil.
- We wash the Bulgarian pepper, take out the seeds and cut it into small cubes.
- Cut the tomato in two and grate. The peel should remain, we don't need it. Tip: Choose a ripe and juicy tomato.
- Put the pepper in the pan and continue to fry the vegetables, and then add the grated tomato.
- Cut the sausage into thin strips and add to the pan when the excess liquid has evaporated. Fry everything together for a few minutes.
- Peel and dice the potatoes.
- By this time, our peas, as they say, have already ripened, add laurel leaves to the broth and salt it.
- Put the potatoes in a pan with peas, and add the contents of the pan about five minutes before it is ready.
- Season the soup with ground pepper and cook for five minutes, and then remove from the stove. Chopped fresh herbs can be added if desired.
Cooking delicious pea soup in a slow cooker
Now let's cook pea soup with smoked sausage in a slow cooker. We put all the ingredients in the device and go about our business. And in a couple of hours we will be waiting for a hearty and incredible Tasty dinner... This soup is best served with sour cream.
Composition:
- 100 g of boiled sausage;
- 100 g smoked sausage;
- 150 g peas;
- onion head;
- carrot;
- 0.2 kg of pork or beef on the bone;
- 3-4 potatoes;
- 1-2 tbsp. l. vegetable oil;
- purified water;
- salt;
- 2-3 laurel leaves;
- greens;
- black peppercorns.
Preparation:
This recipe can be used to cook pea soup with chicken and smoked sausage.
Incredible soup with a "secret"
Consider another version of the so-called secret pea soup. What is its uniqueness? The fact is that we will add grated potatoes to frying, and then the first course will turn out to be more rich and satisfying. And instead of raw peas, put pre-cooked porridge in the soup. Piquant taste and an unsurpassed flavor will be given to our soup smoked sausages hunting.
Composition:
- 5-6 potatoes;
- carrot;
- onion head;
- 200 g of pea porridge;
- 150 g of hunting sausages;
- fresh parsley;
- 3 liters of purified water;
- vegetable oil;
- 50 g margarine or butter;
- salt;
- spices;
- 2-3 laurel leaves.
Preparation:
- We will prepare all the ingredients we need. Peel the vegetables, finely grate the carrots, and dice the onions and potatoes.
- We will grate one potato, we need it for frying.
- Boil pea porridge in advance.
- Pour potatoes with purified water and set to cook. When the water boils, add salt and laurel leaves.
- Cut the sausages into rings.
- Saute the onion in vegetable oil until golden brown, and then add the grated potatoes.
- Fry everything together for five minutes, and then lay out the carrots.
- Another secret: put butter margarine cut into pieces on top of the carrots (you can use butter). This will help us stew the carrots well.
- When the potatoes are slightly boiled, add to the pan pea porridge and the contents of the pan.
- Lightly fry the sausages so that they give a little fat.
- Put the sausages in a saucepan, add your favorite spices. Cook the soup until all ingredients are cooked.
- Add chopped parsley a minute before the end of the cooking process.