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Pea Porridge
Ingredients for 4 servings:

  • dried peas — 1 cup,
  • water — 3 cups,
  • vegetable oil — 2 tbsp,
  • onions — 2 pcs,
  • flour — 1 tablespoon.
Now in Russia people eat dried peas relatively rarely and most often in soups. But in the past, peas were very popular in Russia. There are many recipes from fresh peas, young peas that are still in their pods, dried green peas, and pea flour. They ate pea casserole and baked pies stuffed with peas, and canned peas were a special delicacy. All these recipes are pre-revolutionary.

Entire Russian regions specialized in growing peas. The leader was the Rostov District of Yaroslavskaya Province. Of course, with such popularity during the Lent, peas were one of the main dishes on the table. It is a wonderful side dish, rich in protein. Its dryness was diluted with fried onions or pickles: mushrooms, cucumbers, sauerkraut. For the basis of our porridge, we took a recipe of mashed peas from the book "A Gift for Young Hostesses" by Elena Molokhovets.
Cooking:
Soak 1 ½ cups of peas in warm water in the evening. The next day, pour fresh water to barely cover the peas, add 1 onion and put on the fire. When boiled, rub it through a colander, put in a saucepan, salt, add a spoon of oil with ½ spoon of flour, and boil.
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