Как приготовить суп-пюре из гороха — рецепты царской России


kak_varit_sup-pure_iz_gorohaСварить суп-пюре из гороха можно так: 200 граммов сушеного гороха залить с вечера тепловатой водой; затем утром хорошенько промыть его, залить холодной водой так, чтобы она едва покрывала горох, и варить до тех пор, пока он не сделается совершенно мягким. Но так как горох становится мягким лишь после продолжительного кипячения, то, по мере выкипания воды, ее следует тотчас же добавлять, но только горячую. Когда горох начнет становиться мягким, в него следует добавить 1 чайную ложку и дать ему еще покипеть; а когда горох сделается совершенно мягким, его следует протереть сквозь решето, затем переложить в кастрюлю и разбавить кипятком. Потом изрубить небольшую луковицу, поджарить ее в масле до мягкости и сложить в кастрюлю с гороховым пюре и прокипятить еще не менее 2-х раз.

К пюре из гороха подают гренки или ушки.

Гренки делаются так: половина батона или багета режется на мелкие ломтики, которые затем смачиваются в молоке и поджариваются в масле до тех пор, пока не зарумянятся.

Ушки из теста готовят так: насыпать в тарелку муки, влить в нее столовую ложку воды и замесить крутое тесто. Затем раскатать это тесто скалкой до толщины сахарной (съедобной) бумаги, нарезать из него узких, в палец шириной, полосок, загнуть их по диагонали; затем разогреть сковородку, положить на нее масла и поджарить эти ушки до тех пор, пока они не зарумянятся.

*по материалам кулинарной брошюры «Обеды вегетарианца», издание В.П. Быкова, Москва, 1894 год

Посмотрите видеорецепт приготовления супа-пюре из гороха!


  1. […] Суп-пюре из чечевицы в домашних условиях готовится так: 200 граммов чечевицы следует с вечера замочить в тепловатой воде, затем утром промыть, всыпать в кастрюлю, залить холодной водой и во всем остальном поступать так же, как и с супом-пюре из гороха. […]

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