My Pea Soup Recipe That Doesn't Cause Bloating

Pea soup is a real treat for my family, everyone likes it. But not because the dish is tasty, but because of the lack of gas formation, inherent in bean soups.

But it was not always so. Before, I usually cooked pea soup, it was called "musical" in my family. But this is not the main thing, the stomach was seething for a long time, sometimes colic began, which was completely unpleasant. I started experimenting. And today there are no problems.

Now about my methods of "safe" pea soup. By the way, this allows you to cook not only the first course, but also delicious pea porridge for a side dish. So I want to share my culinary best practices, maybe someone will take them as a basis.

Baking soda

Here's the first way. I soak the peas in advance. I put the required amount of the product into a large bowl and pour cold water. Then I add some regular baking soda, half a teaspoon is enough. Peas are soaked in a soda solution for 5-7 hours. I usually do this at night.

In the morning I rinse the peas several times to wash off the soda. The soup is obtained without "consequences", but I cannot explain how soda works.

Two waters

There is another way to avoid stomach boiling after eating pea soup. First, pour the soaked peas with cold water and put them on the stove. When the water boils, I detect it for 3 minutes, drain it and pour in a new portion of clean, but already hot water. In it I finish the pea soup.

Boil well

My family loves soup so that it doesn't contain whole peas. Therefore, you have to cook it for a long time until a kind of suspension appears. Even one uncooked pea can make the soup "musical".

Lean soup

All the described methods really work, it has been tested on personal experience. But there is one more remark. I noticed long ago that all my methods work if the peas are boiled in water, and not in meat broth. Apparently, meat and peas are incompatible. But since there are no vegetarians in my family, I found a way out. When the peas are almost ready, I add finely chopped potatoes, continue to cook. In a frying pan I fry small pieces of pork with carrots, tomatoes, onions. I add frying, my family's favorite spices, when the soup is completely ready, boil for 3 minutes and set the pot aside.

Pea soup is no less tasty without musical consequences if you fill it with fried bacon.

What are the ways to get “safe” pea soup in your culinary arsenal?