Allow me to give pea soup the title of "universal fighter"? We will justify it: it is this dish that can warm you up, fill you up, and even lift your spirits if it is cold and damp outside.
However, all efforts will go to waste if there are undercooked peas floating in the soup. To avoid this mistake, use the advice of the expert of the online publication BelNovosti, chef Yulia Arkhipova , who told how to achieve the ideal softness of peas.
Choosing Peas
For a thick pea soup, it is better to choose split peas, which cook faster and make the soup more tender. If you only have whole peas, soak them in water for a few hours before cooking.
Water quality
Use filtered water to make the soup, as hard water can negatively affect the cooking process. Cook the peas in gently simmering water until they are soft and tender.
The right dishes
The best cookware for cooking pea soup is a thick-walled cast iron pot. It distributes heat evenly, resulting in the desired softness.
Salt
Remember that salt can make the peas tougher, so add it at the end of cooking. It is better to add spices and salt 5-7 minutes before cooking to preserve the aroma and taste of the soup.
Earlier we told you about 6 tricks that will allow you to prepare perfect minced meat.
Expert: Julia Arkhipova
