Pea Porridge Without Soaking, in a Pot
Tasty, hearty, wholesome, fast, and cheap! Pea porridge without soaking is the recipe that saves the day when you've forgotten or don't have time to soak the peas ahead. It still comes out soft and well cooked, thanks to a few little tricks.
Cooking method
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Step 1:
How do you cook pea porridge without soaking, in a pot? Split peas are best for this. They're just as nutritious as whole peas but soften much faster. A little baking soda also helps the peas break down. And one more tip for cooking peas faster: salt them at the end, about five minutes before they're done.
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Step 2:
Sort through the peas, removing any debris. Then rinse them under cool running water — thoroughly, until the water runs clear instead of cloudy.
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Step 3:
Tip the peas into a pot and cover with cold water. To cook them faster, use a heavy-bottomed pot or a cast-iron one. Set it over medium heat and bring to a boil. Then lower the heat and cook the peas for 40 minutes.
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Step 4:
Once the peas come to a boil, watch for foam. Usually there's almost none if the peas were soaked for a few hours, but since we're cooking without soaking, a lot will form.
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Step 5:
20–25 minutes after it boils, add the baking soda to the peas. Don't add it all at once — it foams up hard and the liquid could overflow, so add it in two batches. After the soda, cook the peas another 15–20 minutes. Stir often so the porridge doesn't scorch, especially toward the end when little water is left. Salt the dish 5 minutes before it's done. The porridge is ready — enjoy!
- If you like, blend the porridge for a smoother texture. To vary the flavor, stir in sautéed vegetables like carrot and onion; smoked meats also pair well with peas. Serve the porridge with croutons, a spoonful of sour cream, or chopped herbs.
- For how to choose the perfect pot for soup, porridge, or pickling cucumbers, read the article on pots.
- For cooking, it's better to use filtered or bottled water with a neutral taste. Tap water can give the dish an unpleasant off-flavor.
Caloric content of the products possible in the composition of the dish
- Dried green peas, unboiled whole - 340 kcal/100g
- Crushed raw peas without seed coating - 348 kcal/100g
- Crushed boiled peas - 115 kcal/100g
- Turkish peas, dried, uncooked - 360 kcal/100g
- Dried, uncooked cow peas - 343 kcal/100g
- Dried boiled cow peas - 76 kcal/100g
- Dried peas - 322 kcal/100g
- Peas - 298 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Baking soda - 0 kcal/100g
