I think everyone knows about the benefits of the "first" - liquid soups and borscht help our digestive system work correctly, so they must be present in everyone's diet.
It just so happened that not everyone in our family loves borscht, but soups just “go” with a bang. For this reason, I cook quite often pea soup - it turns out to be hearty and tasty, so the pan is emptied at lightning speed.
As a child, my father taught me how to cook this dish - it was his "signature" dish, because it was really incredibly tasty. To make the peas boil enough, you need to perform just a few simple manipulations, thanks to which this process will noticeably accelerate.
The most important thing - it is not necessary to soak peas in this case - so you can start cooking the soup right now, without any preliminary preparation.
So, we take dry peas and pour it into a saucepan, then fill it with water or broth. We put on the stove over low heat and after the liquid boils, cook for about 7 minutes.
After that, it will be necessary to pour another half glass of cool water into the pan and wait for it to boil again, then boil the peas for another 7 minutes. Usually this is already enough for the peas to boil, but if you feel that they are still not soft enough, repeat the previous steps one more time - pour in water and boil well. Then you can cook the soup in the usual way according to your favorite recipe.
By the way, did you knowthat if you soak peas for at least 7 hours before cooking, you can get rid of harmful puric acids?! So, if time permits, never miss this opportunity.
Also, if you do this add a teaspoon of baking soda to the peas, then it will subsequently boil down at lightning speed - believe me, this method has been tested for centuries. Keep in mind that once soaked, the peas will not cause gassing, so a meal that includes pea soup will not have any unpleasant consequences.