Green peas preparation. How to cook frozen green peas. Pasta with green pea sauce

1. Fresh peas rinse and husk the grains. To do this, make a longitudinal cut along the pod with your fingernail, open its flaps and separate the grains. Discard yellow and wrinkled beans.
2. Pour cold water into a saucepan 2/3 full and bring to a boil, add salt and soda at the rate of 1 teaspoon of salt and 1/2 teaspoon of soda per 3 cups of water.
3. Place the pea grains in boiling water, cover the pan with a lid and cook over high heat until tender. Depending on the size and age of the grains, the cooking time can range from 5 to 10 minutes. The younger the peas, the softer and faster they cook. The finished peas should be tender in taste, but their shell should not burst.
4. Place the boiled peas in a colander and rinse with running cold water. Cooked grains can be used as independent dish or as an addition to side dishes, soups and salads.

How to cook green peas in pods

1. Wash the pods of young green peas and remove the hard ends.
2. Pour cold water into a saucepan, add the pods and leave to soak for an hour.
3. Boil water in a separate saucepan, add salt at the rate of a teaspoon of salt per 3 cups of water and place the soaked pods in it.
4. Set the burner to maximum level and boil the peas until softened.
5. Place the boiled pods in a colander and let the liquid drain.

How to cook frozen green peas

Products
Green peas - 400 grams
Water - 1 liter
Mint - 1-2 sprigs
Salt - 1 tablespoon (without a slide)
Sugar - 1 teaspoon

How to cook frozen green pea
1. Pour 1 liter of water into a saucepan and boil.
2. Add 1 level tablespoon of salt to boiling water, 1 teaspoon of sugar (helps preserve the rich color of the grains), stir until completely dissolved and place 400 grams of frozen peas in the water. Cook over high heat with the lid closed for 5-10 minutes until the grains are soft. If desired, you can add 1-2 sprigs of mint to the pan during cooking for flavor.
3. Place the boiled peas in a colander or metal strainer to drain all the liquid, and place on a dish.

How to cook canned green peas

1. Fill the pan up to half the volume with cold water, let it boil, and then add salt (take 1 teaspoon of table salt for 3 glasses of water).
2. Open a can of peas, pour the liquid along with the grains onto a metal strainer or colander and let the liquid drain.
3. Rinse the grains under running water until all the liquid is gone and place in boiling water.
4. Cover the pan with a lid and cook the peas over medium heat for 5 minutes. Place the finished beans in a colander, rinse in cold water and drain.

Young green and sweet grains of green peas are released from the pods of vegetable brain peas. The most useful young peas are in pods, and in order to always have them on the table, you need to grow peas of different ripening periods - early, middle and late. Brain peas are the most delicious; their grains have a slightly wrinkled surface; they are good both fresh and canned in jars. Therefore, we advise you to pay attention to the labeling when purchasing peas. The more brain varieties in canned peas, the tastier it is. Such peas contain more sugars and vitamins, they are especially useful because they contain provitamin A, which is necessary for. It is tasty, delicately sweetish in taste, and contains less starch than other varieties. Young peas in tender, immature pods are recommended for children and adults.

Fresh green peas have a very short shelf life; shelled ones can remain fresh for only 2-3 hours, in pods up to 10 hours. At a temperature of about 0 degrees and high humidity, peas are stored a little longer. Harvested peas quickly ripen and the sugar contained in them is converted into starch. The peas become tough and not sweet. Due to their short shelf life, canned peas are more often used for cooking. Peas in any form are used to make soups, salads and sauces. It is used as an independent dish and as a side dish for meat and fish dishes; it is served with sausages and scrambled eggs.

Green peas are delicious cooked in oil. Boil fresh peas in water for 15 minutes, drain the water and add butter, heat for 5 minutes so that the oil soaks the peas, and serve hot.

Place the canned peas from the jar in a colander to drain the filling and rinse with cold water. Place in a saucepan and add butter or heavy cream and heat for 3 minutes.

Frozen green peas do not require thawing before cooking. Place it in boiling water and cook for 10 minutes, drain the water and season with oil, add a little sugar.

Before cooking, dried peas should be soaked for 30 minutes, then boiled for 15 minutes, add cream and heat for 2-3 minutes, add a little sugar and a spoonful of lemon juice to improve the taste.

Green peas can be served as an independent dish, and as a side dish for meat and fish dishes, to potatoes.

Pea salad. Boil the peas and drain the canned peas from the filling. Hard boil the eggs, chop, add finely chopped dill, add peas and season with mayonnaise. Place in a salad bowl and garnish with dill sprigs and peas.

Pea salad with cucumbers. Take a can of green peas and drain the filling. Pickled hot cucumber, cut into slices, chop finely green onions and dill. Place peas, cucumbers and herbs in a salad bowl, season with mayonnaise.

Green pea soup with tomato. Prepare meat or chicken broth. Fry carrots, onions, garlic and 2 tablespoons in oil tomato puree. Place peas from a jar into the broth and boil, season with fried vegetables and tomatoes. Serve with parsley and garlic croutons.

Peas with rice and meat. Cut the pork into portions, beat and fry in fat, add salt and pepper, fry until done. Boil the rice. Onion fry. Wash the canned green peas and add to the onion, heat for 2-3 minutes. Combine rice with peas and place on a plate, place a piece on top fried meat, pouring fat over it in which the meat with chopped garlic was fried.

Omelet with green peas. On a quick fix can be cooked delicious omelette with peas. Place 3 tablespoons of green peas in a bowl, add 3 eggs, add a spoonful of mayonnaise or two tablespoons of milk, and salt. Beat well with a fork and place in a preheated frying pan, cover with a lid and cook for 2-3 minutes.

Pea and tomato salad. For 5 ripe tomatoes, take 2 cups of fresh boiled or canned green peas. Cut the tomatoes into cubes, add chopped dill and basil, add peas. Season the salad with oil or mayonnaise and mix carefully.

Pork with green peas. Take portioned pieces of pork as for chops, beat, salt and pepper. Fry the meat on both sides until cooked. Place on a plate. Add chopped to the frying oil clove of garlic and sprinkle with a spoon of flour, stir. Pour half a glass of cream into the pan and add boiled or canned green peas and heat through. Place the prepared green pea sauce on the fried pork chops.

Tender pea and herb soup
Ingredients for 6 servings
30 g butter
1 onion, finely chopped
5 glasses (1.25 l) chicken broth
1 large potato, peeled and cut into small cubes
500 g green peeled green peas
6 outer leaves of iceberg lettuce, chopped
6 mint leaves + a few for serving
125 ml cream
Croutons for serving
Cooking method
Melt butter in a saucepan over medium heat. Saute the onion for 5 minutes (until it becomes transparent and soft). Add broth and potatoes, cook for about 15 minutes. Add peas, iceberg, mint, after boiling, cook for no longer than 3 minutes. Remove from heat and let cool slightly.
The best croutons, or croutons, are made from ciabatta. Just break the bread
with your hands, sprinkle with olive oil, add a drop of balsamico, and place in the oven for 5-8 minutes at 180°C

Using a blender, blend the soup into a smooth puree. Place over low heat, add half the cream and after 5 minutes remove from heat. Season with salt to taste.

When serving, add cream, a couple of mint leaves and croutons to each plate.

Bruschetta with feta and peas

Ingredients for 4 servings
100 g feta marinated in olive oil
3 cups young peas
1 teaspoon fresh lemon zest, finely grated
1 tablespoon finely chopped fresh mint
1 baguette, sliced ​​diagonally into bruschettas and toasted
A small handful of young arugula
Cooking method
Drain the oil from the feta into a separate container.

Place the peas in boiling water for a minute. Drain quickly and place in ice water to preserve color.
You can also use homemade cheese and cottage cheese. Add salt to pick up
perfectly balanced taste of cheese and herbs. This mixture can be stored for a couple of days.
in a refrigerator. Can also be served as a dip for crackers, grissini, sliced
large julienned vegetables.

Peas, lemon zest and 2 tablespoons olive oil(from the feta) beat with a blender until almost homogeneous consistency.

Place pea mash into a bowl, stir with a fork with feta and chopped mint. Serve with baby arugula leaves.

Fish pakora with green peas and yogurt sauce

Ingredients for 6 servings
400 g white fish fillet, skinless
1 cup (120 g) fresh peas
1 clove garlic, minced
1 red onion, chopped
1 large chili pepper, finely chopped
1/2 cup parsley
1 tomato, chopped
1 cup (150g) besan chickpea flour (see tip)
1/2 teaspoon baking powder
2 teaspoons curry powder
2 squirrels
1/3 cup (80ml) vegetable oil
Mango chutney, for serving
Yogurt sauce with coriander:
1 1/2 cups chopped coriander leaves
1 cup mint leaves
2 tablespoons grated fresh ginger
1 clove of garlic
1/2 cup (150g) Greek yogurt
1 teaspoon lemon juice
Lemon wedges for serving
Cooking method
Sauce: Combine coriander, mint, ginger, chili and garlic in a blender. Transfer mixture to a bowl. Add yogurt with lemon juice and stir. Cover and place in the refrigerator to steep.

Steam the fish: place it in a holey pan or a special box and place it over another pan of boiling water. Cook for 5-6 minutes until the fish can be flaked easily with a fork. Divide into pieces.
Chickpea flour, or besan, is sold in specialty health stores.
nutrition, gives the dish an Indian flavor, but you can also use other flours

Place the fish, peas, onion, chilli, parsley and tomato in the pan and stir thoroughly. In another bowl, combine flour, baking powder and curry. Season. Add 3/4 cup water until smooth. Mix the dough and fish mixture. Beat the whites. Add to mixture.

Heat the oil in a frying pan over medium heat (until the crumbs begin to sizzle). Spoon the resulting mixture and fry for 2-3 minutes on each side until golden brown. Place on paper towels to absorb excess grease.

Serve hot with coriander yogurt, mango chutney and a lemon wedge.

Soup with green peas and fennel

Ingredients for 4 servings
2 tablespoons olive oil
20 g butter
1 large onion, chopped
4 small fennel tubers or 1 large, finely chopped
2 potatoes, peeled, chopped
1 liter vegetable broth
500 g peas
½ cup sour cream
150 g prosciutto, chopped
2 cups white bread, sliced
Cooking method
In a large skillet, heat the olive oil and butter over medium heat. Add onion, dill and potatoes. Cook, stirring, 10-15 minutes until done. Season to taste.
Add broth and cook over high heat. Reduce heat and simmer for 15-20 minutes, stirring, until vegetables are soft. Add peas and cook for another 2 minutes.
You can add some chopped walnuts to the prosciutto bread crumbs.

Using a blender, blend until pureed. Add sour cream.

Preheat oven to 200˚C, combine prosciutto and bread in a food processor, grinding into crumbs. Transfer to a baking sheet. Bake for 10-15 minutes, stirring occasionally, until golden brown.

Warm the soup over low heat. Add prosciutto crumbles when serving.

Risotto with peas and parmesan

Product composition
60 g butter
2 cups arborio rice
4½ cups hot chicken broth
2/3 cup green peas
¼ cup chopped parmesan
1 tablespoon fresh thyme leaves
Cooking method
Heat oil in a large frying pan, add rice, fry until completely coated with oil.

Pour in a quarter of the hot broth. Increase the heat and continue to cook, stirring, until the liquid is completely absorbed. Repeat the procedure 3 more times.

Combine Parmesan, thyme, remaining butter and green peas. Season with salt and pepper and let sit for 2-3 minutes.
Bon appetit!

Dishes made from green peas are very diverse. You can prepare almost anything from it - salads, soups, side dishes or sauces. It is not necessary to blanch green peas of brain varieties, and you can add them fresh to salads, first and second courses. Did you miss a moment and the peas hardened? No problem - put the peas in boiling water for a couple of minutes, then quickly dip them in cold water(you can even put ice in the water) and the peas will become tender. If your harvest of green peas is too large to eat fresh, freeze them for winter joy.

Pea sauce
Ingredients:
¾ stack. chopped onion,
1 ½ cups water,
2 stacks of peas,
2 tbsp. butter,
1 tbsp. flour,
½ cup heavy cream,
salt pepper, nutmeg.

Preparation:
Put 1 tsp in water. salt, onion and boil. Add peas and cook for 5 minutes. Drain and reserve about ¾ cup. for later use. Melt the butter, add flour and spices and heat until golden brown, stirring so as not to burn. Add cream and water from cooking vegetables, stir and simmer over low heat until thickened. Add vegetables and bring to a boil.

Spicy pea sauce
Ingredients:
250 g peas,
2 tbsp. natural yogurt or sour cream,
1 chili pepper,
1-2 cloves of garlic,
2 tsp olive oil,
1 lemon,
1 tbsp. fresh mint.

Preparation:
Boil green peas, cool and grind in a blender. Squeeze the garlic through a press and chop the chili pepper. Mix all ingredients in a blender, add lemon juice and chopped mint.

Green pea soups are hearty and light at the same time. An ideal option for those who are sensitive to their figure.

Baked soup
Ingredients:
6 large tomatoes,
1 onion,
2 cloves of garlic,
300 ml vegetable broth,
400 g peas,
2 tbsp. tomato paste,
2 tbsp. greenery,
salt pepper.

Preparation:
Place whole tomatoes, halved onion and garlic on a baking sheet and place in hot oven for 30 minutes until the vegetables are soft and lightly crusted. Boil the peas and place in a sieve. In a blender, grind half the peas along with the broth until smooth and rub through a sieve. Place all the ingredients in a saucepan, add salt and pepper, bring to a boil and serve, sprinkled with herbs.

Summer soup with peas
Ingredients:
1 stack green peas,
300 g fresh cucumbers,
2 boiled eggs,
100 g sour cream,
2 tbsp. dill greens,
1.3 liters of water,
salt, pepper - to taste.

Preparation:
Boil the peas in water, pour into a pot, add chopped eggs, cover with a lid and place in the oven over medium heat for 20 minutes. When serving, cut the cucumbers into slices into the soup, add herbs and sour cream.

Quick pea soup
Ingredients:
750 ml broth,
100 g pasta,
500 g green peas,
100 g ham or smoked meat,
50 g butter,
1 onion,
3 tbsp. grated cheese
salt, pepper - to taste.

Preparation:
In half the amount of oil, fry the chopped onion and finely diced meat products. Pour in the broth, cover with a lid and simmer over low heat for 30 minutes. Add small pasta and cook until done. A couple of minutes before cooking, add the remaining butter, cheese, salt and pepper. When serving, sprinkle with cheese and herbs.

Green pea and leek soup
Ingredients:
1 leek,
500 g peas,
1 tbsp. butter,
2 ½ cups vegetable broth,
¼ cup chopped mint,
1 tsp lemon juice,
sour cream, salt, ground black pepper.

Preparation:
Melt the butter, add chopped leeks, salt, pepper and simmer, stirring, for 3 minutes. Add broth and bring to a boil. Then add the peas and bring to a boil again, reduce the heat and simmer until the peas are soft. Remove from heat, add mint and leave covered for 10 minutes. Puree the soup using a blender and serve with lemon juice and greens. Place 1 tbsp on each plate. sour cream.

Cream of pea soup
Ingredients:
1 kg peas,
4 stacks water,
1 head of lettuce,
¼ tsp. ground white pepper,
2 tbsp. soft cream cheese,
3 tbsp. butter,
pinch lemon zest,
salt.

Preparation:
Melt the butter in a saucepan, add the chopped lettuce and heat for 5 minutes. Add the peas and simmer, stirring, for 15 minutes. Pour in water, reduce heat to medium and simmer for 25 minutes. Cool slightly and puree in a blender, then heat it to a boil, adding salt and pepper. Serve topped with cream cheese.

French-style vegetable julienne soup
Ingredients:
1 carrot,
1 parsley root,
¼ celery root,
¼ head of white cabbage or cauliflower,
200 g green peas,
½ tbsp. butter,
salt, herbs.

Preparation:
Cut the vegetables and roots into thin strips, add salt and simmer over medium heat with butter. Then add broth and cook until done. Boil the cabbage separately and place in a sieve. Combine all ingredients, let it boil and serve, sprinkled with herbs.

Add green peas to side dishes and main courses, and they will sparkle in a new way!

Risotto with green peas and bacon
Ingredients:
150-200 g bacon,
1 onion,
300 g rice,
2-3 tbsp. white wine,
1 liter vegetable or chicken broth,
250 g peas,
1 tbsp. sour cream, yogurt or creme fraiche,
1 tbsp. grated cheese
butter for frying, salt.

Preparation:
Fry finely chopped bacon with chopped onion in butter. Add risotto rice, wine, stir and gradually pour in the broth. Add the peas and cook over medium heat until the peas are soft. Season to taste and add yoghurt and cheese. Stir, let stand for 3 minutes and serve.

Green peas in white wine
Ingredients:
350 g peas,
3 shallots,
bunch of lettuce,
50 g butter,
2 tbsp. water,
3-5 tbsp. white wine,
a pinch of sugar, salt.

Preparation:
Melt the butter in a frying pan, add the peas, chopped onion and shredded lettuce, stir and simmer for a little while. Pour in water and wine, sprinkle with sugar and salt, cover with a lid and simmer for 10-15 minutes.

Summer pasta
Ingredients:
200 g peas,
1 onion,
1-2 cloves of garlic,
1 young zucchini,
a handful of asparagus,
1 bunch of spinach,
150 ml cream,
100 g grated cheese,
boiled pasta,
vegetable oil for frying.

Preparation:
Fry the finely chopped onion with garlic in vegetable oil for 2 minutes, add peas, zucchini, cut into pieces, blanched asparagus and spinach. Simmer until soft, add cream, bring to a boil and simmer for 3-4 minutes. Place the cheese and pour the whole mixture over the pasta, previously boiled in salted water.

Mushrooms with green peas
Ingredients:
450 fresh mushrooms,
300 g peas,
2-3 tbsp. white wine,
3 tbsp. creme fraiche or natural yogurt,
1 tbsp. greenery,
salt, pepper - to taste.

Preparation:
Fry the mushrooms and peas in butter for 3 minutes, add wine and creme fraiche (it can be replaced with sour cream), season to taste and simmer over medium heat under the lid. When serving, sprinkle with chopped herbs.

Stew with green peas
Ingredients:
300 g meat,
2-3 potatoes,
1 onion,
1 carrot,
300 g peas,
1 tbsp. tomato paste.

Preparation:
Cut the meat into cubes and boil. Strain the broth. Chop the onion and fry in vegetable oil, add meat, diced carrots and potatoes, peas, tomato paste. Stir, add broth, salt and pepper and cook over medium heat until tender.

Frittata (breakfast idea)
Ingredients:
200-300 g boiled pasta,
200 g peas,
200 g broccoli,
grated cheese,
5-7 eggs.

Preparation:
Fry vegetables and pasta in olive oil (you can use leftovers from the evening), add salt and pepper. Scramble the eggs with a fork, you can add a little cream or sour cream, pour in the mixture of pasta and vegetables and place in a hot oven. A few minutes before cooking, sprinkle the frittata with cheese.

Meat with green peas
Ingredients:
300 g meat,
1 onion,
1 carrot,
1 Bell pepper,
7-8 potatoes,
400 g peas,
salt, pepper, saffron, herbs.

Preparation:
Place the diced meat in a pan, add water and let it cook. From the moment it boils, reduce the heat and cook the meat for 20 minutes. Fry onions, carrots and bell peppers in a frying pan and add to the meat. Meanwhile, cut the potatoes into cubes and add to the pan with the meat. When it is almost cooked, add the peas, salt and pepper and cook for 5 minutes. Remove the pan from the heat, add a little saffron and cover the pan with a towel and let it simmer. When serving, sprinkle with herbs.

Rice and peas side dish
Ingredients:
500 g peas,
2 stacks rice,
1 tbsp. butter,
4 stacks water,
salt, nutmeg - to taste.

Preparation:
Boil the peas until tender and place in a sieve. Fry the rice in oil, stirring, add boiling water, add salt and cook over low heat until tender. Mix the finished rice with peas and season with nutmeg.

Green peas with ham
Ingredients:
1 kg peas,
200 g ham,
500 g onions,
1 ½ cups water,
6-7 tbsp. olive oil,
pepper, salt, dill - to taste.

Preparation:
Fry the onion in olive oil, add the peas and diced ham. Salt, pepper, add dill and pour in water. Bring to a boil, cover and reduce heat. Leave to simmer for about 50 minutes. Serve with bread or thick pita bread. You can serve rice as a side dish.

Green peas with rice in the microwave
Ingredients:
2 stacks long grain rice,
2 stacks peas,
2 sweet green peppers,
2 cm ginger root,
4 tbsp. butter,
4 onions,
2 cm. cinnamon sticks,
4 ½ cups water,
salt.

Preparation:
Place the butter in a deep bowl and microwave for 30 seconds (maximum power). Chop the onion, grate the ginger root, chop the cinnamon finely and add everything to the oil. Set the timer for 3 minutes on high power – the onions should become translucent. Add rice, add water, salt and cook for 12 minutes at full power until the rice is cooked but not mushy. Microwave for a couple of minutes, then separate the rice grains with a fork.

Pesto with green peas
Ingredients:
400 g spaghetti,
200 g ham,
1 tbsp. olive oil,
1 stack peas,
¾ stack. basilica,
¼ cup grated parmesan cheese,
2 cloves of garlic,
5 tbsp. olive oil,
¼ cup crushed walnuts,
salt, pepper - to taste.

Preparation:
Boil the spaghetti in salted water, drain and rinse. Fry diced ham in olive oil until brown. Boil the peas in salted water and place in a sieve. Using a blender, puree peas, basil, grated cheese, garlic, passed through a press, walnuts and olive oil. Season with salt and pepper. Stir in sautéed ham. Serve the spaghetti with pea pesto and plenty of grated cheese.

Garnish of peas and carrots
Ingredients:
1 cup carrots, thinly sliced
400 g peas,
3 tbsp. butter,
⅓ stack. brown sugar,
1 tbsp. lemon juice,
salt, pepper - to taste.

Preparation:
Combine butter, carrots, sugar and lemon juice in a saucepan, place over medium heat and bring to a boil. Reduce heat and simmer for 15-20 minutes. Add the peas and simmer, stirring, until the peas are soft. Season with salt and pepper.

Pea and tomato salad
Ingredients:
2 finger tomatoes
½ cup peas,
1 tbsp. grated cheese
1 tbsp. red wine vinegar,
1 tbsp. olive oil,
1 ½ cups chopped lettuce,
1 clove of garlic,
1 tsp Sahara,
⅛ tsp salt,
⅛ tsp ground pepper.

Preparation:
Blanch the peas for 3 minutes in boiling water, then plunge them into ice water. Place on a sieve and dry. Cut the tomatoes into thin strips. In a jar with a tight-fitting lid, mix oil, vinegar, pressed garlic, sugar, salt, dried basil and shake well to obtain a homogeneous mixture. Combine tomatoes, peas and lettuce, pour over the resulting dressing and sprinkle with cheese.

New potatoes with green peas and cream sauce
Ingredients:
15 pieces small new potatoes,
1 ½ cups peas,
100-150 g soft cream cheese with herbs,
¼ cup milk,
salt pepper.

Preparation:
Boil the potatoes in boiling water, drain and dry. Boil the peas in boiling water for 10-15 minutes and drain on a sieve. Mix cheese with milk, add salt and heat over low heat until boiling. Mix potatoes and peas and pour sauce over them.

Omelet with peas

150 g frozen peas
- 7 eggs
- 100 ml milk
- 50-70 g of sharp cheese
- salt, spices to taste
- butter for greasing the pan

Grease the mold generously with butter. Preheat the oven to 200 degrees, grate the cheese, defrost the peas (just put them in a bowl of water, they will be ready in 5 minutes);

Beat the eggs with a mixer until foamy, pour in the milk, beat. Add salt and spices;

Place the peas in an even layer in the pan, pour in the egg-milk mixture, sprinkle with half grated cheese and put in the oven for 10-15 minutes;

After about 10-15 minutes you will notice that the mixture is becoming thick in places. Sprinkle the remaining cheese on top and leave the cheese omelette in the oven until done. This will take another 10-15 minutes depending on the oven.

Wheat lemon porridge with green peas
Shallots - 3 pcs.
Bacon - 200 gr.
Butter - 50 gr.
Wheat cereal - 250 gr.
Lemon - 1 pc.
Bouillon cube - 1 pc.
Water - 800 ml.
Green peas - 250 pcs.
Ground black pepper and salt - to taste

Cooking method:

Peel and finely chop the onions. Melt the butter in a small saucepan. Fry thinly sliced ​​bacon in a frying pan for a couple of minutes, wheat cereal and onions. Peel the lemon and squeeze the juice out of it. Dissolve the bouillon cube in four cups of boiling water, place the grits with bacon and liqueur in a saucepan, pour in lemon juice and pour in the broth. When the porridge boils, add green peas and cook over moderate heat for about twenty minutes. Season the prepared wheat lemon porridge with green peas with salt and pepper. Usually served with crucian carp in sour cream or fried carp.

Pancakes with green peas
Ingredients:
- 0.5 cups oatmeal
- 1 cup young green peas (can be frozen)
- 3-4 stalks of green onions
- 1 potato
- a little parsley
- 2 cloves of garlic
- 1 egg
- 1 tbsp flour
- salt, pepper, ground coriander.

Cooking method:
Pour oatmeal into a saucepan, add a glass of hot boiled water, boil for a couple of minutes, close with a lid, remove from heat and steam for five minutes. The porridge should turn out to be “sloppy”.
Scald the peas with boiling water and place in a blender with parsley, green onions and garlic. Grind until smooth.
Grate the potatoes on a fine grater.
Mix all ingredients, add egg, flour, salt, coriander and ground black pepper, mix everything. The dough should look like pancakes.
Place the pancakes with a spoon into a frying pan with hot vegetable oil and fry until golden brown on both sides.

Eggplant with green peas
Ingredients
eggplants - 150 g
fresh frozen green peas - 2 tbsp. spoons
vegetable oil - 4 tbsp. spoons
sesame oil - 1 tbsp. spoon
ground red pepper, salt to taste

Cut the eggplants into slices, add salt and leave for 20 minutes. Then rinse, dry and fry in vegetable oil.

Combine eggplants with green peas, add sesame oil, stir, pepper and serve.

Fish zrazy with green peas
pollock fillet - 700g., White bread, milk-1 tbsp., egg-1 pc., yolk-1 pc., onion, frozen green peas, breadcrumbs, salt, pepper, oil for frying.

Soak bread without crust in milk and squeeze. Pass the fillet, onion and bread through a meat grinder, add the egg, salt and pepper. Pour boiling water over the peas for 5 minutes, puree (I do this not completely, but so that there are half peas), add the yolk and salt.
Using wet hands, form the minced meat into a flat cake, add the filling and make a cutlet. Roll in breadcrumbs and fry on both sides until browned.

A properly frozen product retains all vitamins and minerals. The same goes for green peas. It can be bought in the store both in summer and winter, unlike fresh. Preparing frozen green peas is easy. The process will take very little time. But even such an easy task has its own nuances.

Product preparation

Frozen green beans usually come already shelled. Before emergency freezing, they are blanched or steamed.

The procedure is carried out with young peas that are in the period of milk maturity. At this stage they have the sweetest taste, delicate texture and a large amount of sugar in the composition.

When peas are prepared using the blanching technique, after defrosting they do not need to be cooked, but can be immediately used for their intended purpose. For example, add it to a salad. But if the product needs to be cooked, it is better to do this by adding a minimum amount of water. The resulting broth can be used for a first course or sauce.

When buying a package of green peas in a store, you need to check the product for suitability. There should be no sticky lumps or a large amount of ice.

Green peas go well with sweet vegetables: carrots, potatoes and beets.

Advantages and disadvantages

Using frozen peas has a number of advantages:

• the product is cheap;
• available at any time of the year;
• with proper quick freezing, all vitamins are preserved;
• Suitable for immediate cooking, no need to defrost.

Unlike a canned product, a frozen one contains more nutrients.

Like any other product, green peas may be contraindicated for people with individual intolerance.

Cooking methods

Frozen green peas can be boiled, stewed in sauce, or baked in the oven. Eat as a side dish, use as an ingredient in a salad or other dish.

Cooking

The most common and easiest way to cook frozen beans is boiling. It is only necessary to follow the sequence of actions, then the vitamins are preserved and the product does not lose color.

1. Boil water in a saucepan.
2. Add a little salt and sugar. The latter will preserve the rich color of the product.
3. Throw the peas into the water without defrosting them first.
4. Cook over high heat with the lid closed. It will take 5-8 minutes. Cooking time depends on the age and type of beans. When the grains become soft, you can turn off the stove.
5. Sometimes a sprig of mint is added during cooking; it will make the taste of peas even more interesting and brighter.
6. Afterwards, the product is discarded in a colander, cooled and served as an addition to the main dish.

Another way to prepare green peas, which are later used for salad:

1. Bring water to a boil.
2. Add green peas.
3. Add 1.5 tbsp. l. salt and the same amount of sugar.
4. Then pour in 1 tbsp. l. apple cider vinegar. Let simmer for 10 minutes.
5. Remove beans from water and cool.

Green beans can liven up any salad with their interesting appearance and pleasant taste.

In the oven

Using special clay dishes, you can prepare a simple and hearty soup that uses 3-4 ingredients.

1. Peas must first be boiled on the stove. And then transfer it to a clay pot. Add some water in which the beans were cooked.
2. Grind boiled eggs and put it in a container.
3. Place in the oven. To cover with a lid. Adjust heat to medium. 20 minutes is enough.
4. When serving the pot on the table, you need to add sliced fresh cucumber, sour cream and herbs.

This summer soup will appeal to all family members. It is filling and light at the same time. It is convenient to cook not only first courses, but also second courses in pots. For example, rice with vegetables and peas, meat or fish with green beans.

Extinguishing

Frozen green peas can be stewed in various sauces or simply using broth.

1. Frozen beans are tossed into the melted butter.
2. Sugar, salt and sour cream are added.
3. It will take 15 minutes to simmer. The lid must be closed.

You can use broth, tomato paste, white wine, cream, mayonnaise as a stewing liquid.

Puréeing

Green pea puree is an excellent side dish for meat or fish. If you do not add spices and a large amount of salt, then this dish can be offered to your child. The bright color will interest children, and they will happily devour it and ask to cook it again.

1. Boil potatoes in salted water for 20 minutes. Add frozen peas. After 5 minutes, turn off the stove.
2. Excess water is drained. Add butter, sour cream and finely chopped garlic. Can be seasoned with spices and salt.
3. You need to turn the dish into puree using a masher. If you use a blender, the mixture will become viscous and sticky.

Delicious frozen green pea dishes

You can prepare many different dishes from green peas:

• salad;
• pilaf;
• casserole;
• filling for pancakes, pies and pies;
• cutlets;
• pate;
• puree.

To get pea puree, you need to puree it immediately after cooking, when it is still hot. Only in this case can a uniform consistency be achieved.

Pea soup is a dietary product. You can diversify your diet by including various additives: vegetables, rice, spices and herbs. These first courses can be eaten both hot and cold.

Subtleties and tricks of cooking

• Sometimes butter is added when cooking peas. It makes the beans more tender and flavorful.
• The sauce can be made from sour cream, sugar, potato flour and yolks. Pre-boiled peas are poured with sauce and boiled. At the end you can add greens. Serve beans with meat or potatoes.
• A sharp change in temperature will help preserve the bright color of the beans. Immediately after cooking it is doused with cold water.
• Boiled peas cannot be used immediately after cooking. When it cools down, place it in the refrigerator. And then heated in a mixture of butter and water.
• If the peas suddenly harden, they must be dipped first in hot water and then in cold. This way you can restore its juiciness and softness.