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How to cook fresh green peas. Frozen green peas - recipes


Delicate soup with peas and herbs
Food composition for 6 servings
30 g butter
1 onion, finely chopped
5 cups (1.25 L) chicken stock
1 large potato, peeled, finely diced
500 g green peeled green peas
6 outer leaves of iceberg lettuce, chopped
6 mint leaves + a few to serve
125 ml cream
Croutons for serving
Cooking method
Melt the butter in a saucepan over medium heat. Saute the onion for 5 minutes (until it becomes transparent and soft). Add broth and potatoes and cook for about 15 minutes. Add peas, iceberg, mint, after boiling, cook for no longer than 3 minutes. Remove from heat and allow to cool slightly.
The best croutons, or croutons, are made with ciabatta. Just break the bread
hands, sprinkle with olive oil, add a drop of balsamico, and put in the oven at 180 ° C for 5-8 minutes

Using a blender, beat the soup into a smooth puree. Put on a small fire, add half of the cream and remove from the stove after 5 minutes. Season with salt to taste.

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

Bruschetta with feta and peas


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

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

Beat the peas, lemon zest and 2 tablespoons of olive oil (feta) with a blender until almost homogeneous.

Place the mashed peas in a bowl, toss with a fork, feta and chopped mint. Serve with young rocket leaves.

Fish pakora with green peas and yoghurt sauce


Food composition for 6 servings
400 g white fish fillet, skinless
1 cup (120 g) fresh peas
1 garlic clove, minced
1 red onion, chopped
1 large chili, 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 (80 ml) vegetable oil
Mango chutney, for serving
Coriander Yoghurt Sauce:
1 1/2 cups crushed 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 the mixture to a bowl. Add yogurt with lemon juice, stir. Cover and refrigerate.

Steam the fish: place it in a perforated pot or special container and place over another pot of boiling water. Cook for 5-6 minutes, until fish can be easily divided with a fork. Divide into pieces.
Gram flour, or besan, is sold in specialized stores healthy
food, gives the dish a taste of Indian food, but you can also use other flour

Place fish, peas, onion, chili, parsley and tomato in a saucepan and mix thoroughly. In another bowl, combine flour, baking powder and curry. Season. Add 3/4 cup water to make a smooth paste. Combine the dough and fish mixture. Whisk the whites. Enter into the mixture.

Heat oil in a skillet over medium heat (until it sizzles around the crumb). Spoon the mixture and fry for 2-3 minutes on each side until golden brown. Spread on paper towels to absorb excess fat.

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

Soup with green peas and fennel


Food composition 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 onions, dill and potatoes. Cook, stirring occasionally, for 10-15 minutes, until tender. Season to taste.
Add broth and cook over high heat. Reduce heat and simmer for 15-20 minutes, stirring occasionally, until vegetables are tender. Add the peas and cook for another 2 minutes.
You can add a little chopped walnut to bread crumbs with prosciutto

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

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

Heat the soup over low heat. Add prosciutto crumbs as you serve.

Risotto with peas and parmesan


Products composition
60 g butter
2 cups arborio rice
4½ cups hot chicken stock
2/3 cup green peas
¼ cup shredded Parmesan
1 tablespoon fresh leaves thyme
Cooking method
Heat oil in a large skillet, add rice, fry until completely covered with oil.

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

Combine the Parmesan, thyme, remaining oil and green pea... Season with salt and pepper, let it brew for 2-3 minutes.
Bon Appetit!

Greetings, my dear hostesses! I belong to the category of women who are not used to spending time in the kitchen "by the open-hearth", but at the same time, I and my whole family love to eat tasty and healthy food. Therefore, I always have a pair of three in stock great recipes fast and healthy dishes, mainly from simple and affordable products. And recently I discovered such a product as green peas. You can't even imagine how many goodies this ingredient can be based on. What to cook from frozen green peas, as well as how to make it quickly and tasty, I will tell you below.

Most often we serve potatoes as a side dish, pasta or cereals, which everyone is already tired of, and I want to try something new. In this case, I offer an alternative in the form of a gentle and incredibly aromatic puree of green peas with mint.

To prepare it you will need:

  • a bunch of onion feathers
  • 50 g mint
  • olive oil)
  • 90 g cream (low fat)
  • pepper (ground black)
  • salt (sea)

Cooking instructions:

  1. Let's start by coarsely chopping the pre-washed onion feathers. Then they must be steamed in heated oil for 2 minutes. After that, add mint to the onion and simmer everything together for another 2 minutes.
  2. Now the time has come for the peas, we will not defrost them beforehand, but simply send them to the pan with onions and mint, mix, add pepper, salt to taste and simmer over medium heat until cooked for 7-10 minutes
  3. Next, transfer the entire contents of the pan to the blender bowl and interrupt in mashed potatoes along with cream

Well, that's all, our side dish is ready, it will definitely be appreciated by adults, and especially children, because any child will be interested in trying unusual food bright green.

Breakfast omelet

Surely all members of your family will love the delicious airy omelet with pieces of cheese and green peas, which you can cook in just a matter of minutes, which is especially important for the morning.

So, we get out of the refrigerator:

  • 5 eggs
  • 100-150 grams of hard cheese
  • 100 grams frozen or fresh peas


Cooking instructions:

  1. Beat the eggs, add diced cheese, peas, salt and pepper to taste
  2. Pour the prepared mass into a preheated pan and fry the omelette until cooked literally 3-5 minutes

Fancy pancakes

If you are looking for something light and different for dinner, here's how to make delicious pancakes based on our main ingredient.

For the dish we need:

  • 1/2 cup peas
  • 1 glass of wheat flour
  • 1 egg
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • a pinch of salt
  • half tsp turmeric
  • 1 tbsp any chopped fresh herbs;
  • corn oil

Cooking instructions:

  1. First, let us simmer a little in a hot skillet in small amount water our peas so that it becomes soft, and mash it with a fork
  2. Separately, beat the egg and milk well, and gradually, with continuous stirring, add flour to this mass, it is important that no lumps form
  3. Next, add mashed peas, chopped herbs, spices and baking powder to the dough
  4. We start frying, brown the pancakes on each side for 2-3 minutes. Serving the finished dish with sour cream

Spring salad


With the arrival of spring, young leaves of horse sorrel are among the first to break out of the ground. Usually borscht is made from it, but I want to tell you how delicious it can turn out if you use this plant for salad.

To prepare the salad you will need:

  • 150 grams fresh sorrel
  • 150 grams of green peas
  • 3-4 young potatoes
  • 4-5 pieces of quail eggs
  • 150 grams of natural yogurt
  • 1 tablespoon mustard
  • spices

Cooking instructions:

  1. Boil potatoes, eggs and peas separately until ready for our salad
  2. Then we peel the potatoes, cut each into four pieces and put them in a salad bowl. Add eggs and peas, peeled and cut in half lengthways.
  3. Prepare the dressing, for this we combine yogurt with mustard and spices, mix everything
  4. We spread the pre-washed sorrel leaves in the salad and pour everything abundantly with the dressing

Quick Green Soup

For the preparation of first courses, as a rule, it is necessary to spend certain time, which is not always in stock. And then a recipe for a delicious soup will come to the rescue, which can be prepared in literally 20 minutes.


For this we need:

  • 100 g green peas
  • 2-3 potatoes
  • 1 carrot
  • 2 chicken eggs
  • 1 onion
  • 1-1.5 l of clean water
  • 3-5 sprigs of fresh dill or parsley (or both)
  • pepper
  • olive oil

Cooking instructions:

  1. We put a pot of water on the fire and bring to a boil. We clean, cut the potatoes and send them to the pan along with the peas
  2. Boil hard-boiled eggs separately, fill them cold water and let it cool
  3. We prepare the frying, for this we heat the olive oil in a frying pan and fry finely chopped onions and carrots in it. We shift the finished frying into a saucepan, season our dish with spices to taste and cook until fully cooked. Before serving, add sliced ​​eggs and herbs to the soup

I hope you enjoyed my recipes, I promise to continue to share my interesting culinary findings with you. Subscribe to our blog and you will never have a question - "what to cook today?". And of course, don't be greedy and share delicious recipes with friends. Until next time, bye, bye!

What can be made from frozen green peas? We have selected the top three quick offers for every taste.

Peas and mint pesto


In a blender, beat the package of ice cream green peas, a handful of fresh mint leaves, grated Parmigiano Reggiano, a couple of cloves of garlic and more black pepper. Add olive oil and some lemon juice. Spread pesto on bruschetta, croutons, cheese and ham crackers.

Matter paneer with peas


This wonderful Indian dish is a godsend for vegetarians. Toast the tofu cubes in vegetable oil before Brown color... Place on paper towels and allow excess oil to absorb. Put a pinch of cumin seeds, some curry powder, then chopped onions into a saucepan. It is necessary for the onion to become soft and soaked spicy flavors... Now add the chopped tomatoes and cover the stewpan with water. Bring to a boil, add fried tofu, simmer for a few minutes. Then toss the frozen green peas into the saucepan. Cook the dish for at least another 15 minutes. Serve with rice, sprinkled with chopped cilantro.

Pasta, bacon, peas


Orchette, farfalle, spaghetti ... you can choose any pasta to accompany it with green peas, bacon and herbs. Boil the pasta until al dente, drain the water. Fry the bacon in a skillet and then cut it into small pieces. Drain the fat from the pan, leaving no more than a tablespoon - with this amount of fat, simmer the chopped onions and frozen peas. Combine onion and peas with pasta, add chopped bacon, sprinkle with grated Parmesan and chopped herbs.

Text: Anna Biel


In frozen form, green peas are sold peeled, packed in carton boxes... Before freezing, it is blanched for 2-5 minutes at a water temperature of 75-90 ° C or with steam for 3-4 minutes.
Freeze green peas in the milky stage when they contain maximum amount sugar and minimal amount starch, has a delicate texture and sweetish taste.
Thawed peas can be eaten without pre-cooking (blanching before freezing). As such, it can be used for vegetable salads, for garnish with meat or fish. If you want to boil the peas, then you need to fill it with a very small amount of water, and use the broth to make soup or sauce.


Peas with butter

Pour frozen peas with boiling salted water, add butter and sugar and cook for 5-8 minutes. Serve with meat.
For 500 g of peas - 50 g of butter or margarine, 40 g of flour, salt, sugar to taste.

Peas with sour cream

Put frozen peas, sugar, salt in the melted fat, add sour cream and simmer for about 15 minutes, closing the lid.
For 500 g of peas - 30 g of fat, 100 g of sour cream, 10 g of sugar, salt to taste.

Peas with carrots

Put out the peas with butter, adding water. Dice the carrots and sauté with fat, adding a little sugar. Prepare a dressing from fat and flour, combine with peas and carrots, season with pepper. Serve with potatoes as dietary meal or as a side dish for meat.
For 500 g of peas - 500 g of carrots, 100 g of butter or margarine, 30 g of flour, 1 spoon of sugar, salt and pepper to taste.

Peas with rice

Stew the frozen peas with fat, adding a little sugar. Rinse the rice, add water and cook until it becomes crumbly. Serve both as a garnish for meat, sprinkled with parsley.
For 350 g of peas - 80 g of fat, 2 tablespoons of sugar, 120 g of rice, salt, parsley.

Peas with ham or smoked brisket

Prepare a broth from the bones. Dice the ham or brisket, sprinkle with flour and simmer with fat until browned. Add the peas, pour over the broth seasoned with flour and parsley. When the peas are tender, add the onion, parsley and ham. Serve with potatoes.
For 500 g of peas - 300 g of boiled ham or brisket, 250 g of bones, 40 g of fat, 25 g of flour, 1 onion, 1 parsley, salt.

Pancakes with peas

Lightly simmer the frozen peas with fat, combine with a dressing of fat, flour and broth, boil, add the yolk and pepper. Prepare pancake dough. Fry pancakes. Wrap a portion of cooked peas in each pancake, fry a little and serve hot.
For 350 g of peas - 300 g of flour, 70 g of fat, 3 eggs, 1/2 l of milk, 5 tablespoons of meat broth, pepper and salt to taste.

Moravian peas

Boil the frozen peas in a little water, adding oil and salt. Prepare the yolk sauce, whipped with sour cream or milk, sugar and potato flour. Pour the boiled peas with sauce and boil. Sprinkle with parsley. Serve with potatoes or garnish with meat.
For 500 g of peas - 40 g of butter or margarine, "For l sour cream or milk, 1 yolk, 20 g of sugar, 20 g of potato flour, salt, pepper and parsley.

Stewed peas with croutons

Stew the peas in a little water, adding sugar and salt. When it becomes soft, season first with flour, and before removing from the stove - with butter (then do not simmer). Prepare croutons from the roll: cut the roll into circles, soak in milk and fry in oil on both sides. Serve croutons with peas.
For 400 g of peas - 1/2 roll, 100 g of butter, 1/4 l of milk, 1 tbsp. a spoonful of flour, sugar, salt.

Peas with sausage

Peel the potatoes, cut into slices and place in an even layer in a greased saucepan. Then put a layer of sausage, cut into slices, and on top of frozen peas. Bake everything together, pour the béchamel sauce and hold in the oven for another 10 minutes. Prepare the sauce as follows: melt butter in a saucepan, add flour, fry without browning, dilute with milk, add salt, lemon juice to taste, boil, stir with yolks.
For 400 g of peas - 500 g of potatoes, 400 g of sausage. For béchamel sauce: 40 g butter, 40 g flour, 1/3 l milk, salt, lemon (or lemon acid), 2 yolks.

Young, sweet peas, husked from the pods, are not stored for a long time, after picking they quickly ripen, become starchy and not sweet. At low temperatures peas, husked, and in pods can last only 12-14 days. Of course, green peas are best consumed in fresh together with juicy and sweet pods, because it is green peas that are the source of provitamin A. Therefore, the benefits of peas are noted in cardiovascular diseases, the substance isolated from it, inositol, has an anti-sclerotic effect and improves the work of the heart muscle. But when there is a lot and the harvest is rich, you can make delicious mashed soups, salads, pates and sauces from it.

Green pea dishes.

Green peas in oil. Boil the husked grains of green peas in salted water for 15 minutes, drain the water and add butter to the peas, heat up and the dish is ready. You can also cook canned peas, put it from a jar on a sieve and rinse with cold water, put in a saucepan and add oil, warm up for 5 minutes. Freshly frozen peas can be dipped into boiling water without thawing and cook for 5 minutes, let the water drain and fill with oil. Serve peas and butter with potatoes and meat.

Green pea and egg salad... Mix hot peas with butter with boiled and chopped eggs and green onions.

Sandwich with green peas. White, can be cut into slices, soaked with a mixture of eggs and milk and sautéed in butter. Boil green peas, season with oil and mash slightly with a spoon. Place hot peas on each slice of bread.

Green peas with sauce. To prepare the sauce, take a tablespoon of butter and a tablespoon of flour, grind and stir well by adding a glass of cream. Boil while stirring. Boil peas for 15 minutes and season with creamy sauce. Serve as a side dish and as a salad.

Green pea soup. Sort the peas, rinse the canned peas. Peel the potatoes and cut them into thin slices so that they soften well during cooking. Pour peas and potatoes with a liter of water and cook until tender. Chop the onion finely, crush the garlic and fry with the onion in oil, add 50ml of dry wine, a little grated nutmeg, 100ml of sour cream. Mix everything and warm up for 5 minutes. When the peas and potatoes are cooked, remove from heat and beat with a blender. Put the onion and garlic in the soup, bring to a boil. Serve sprinkled with finely chopped dill.

Green peas salad with nuts. Rinse canned green peas and lightly fry in oil, add crushed walnuts and a clove of garlic. Put in a salad bowl or sprinkle with herbs on lettuce leaves, garnish with boiled egg slices.

Scrambled eggs with green peas. Put the peas in a frying pan in one layer, and if they are fresh, simmer for 10 minutes, and canned for 2-3 minutes, in oil. Season with salt and sprinkle with chopped herbs. Release the eggs into the pan carefully so that the yolks remain intact, cover for 3 minutes and serve.

Chicken soup with green peas. Chop the chicken and cook. WITH canned peas drain the filling, rinse and add to the broth 5-10 minutes before the end of cooking. Fry the onions and carrots in oil. Fry a spoonful of flour separately and dilute with broth. Put the onion and flour in the soup, add salt, put a bay leaf.