Review of pea dishes

Unusually rich in proteins, vitamins and other useful microelements, peas rightfully occupy a worthy position in the cuisine of many nationalities, and their indisputable popularity is well deserved, as it allows you to create a wide variety of culinary masterpieces. It is known that the main aspects of the use of peas mainly depend on the way they are processed.

So canned peas are used as an ingredient in numerous winter salads, including the well-known Olivier, as well as a classic independent side dish for fried lamb dishes.

Many more delicious and nutritious meals can be prepared with fresh green peas. This ingredient, excellent in its properties, is added to vegetable soups and meat broths, giving them, moreover, a spring and cheerful color, and it is known for certain that the appearance of the dish plays an important role in its serving.

Dried peas, from which a thick puree soup, loved by many culinary experts in the world, is traditionally prepared, has no less wide range of applications. However, classic pea soup does not necessarily have to be grated, and often boiled peas remain intact. It is probably unnecessary to talk about this - after all, about how to make pea soup, probably every housewife knows.

Green peas are also an essential ingredient in meat or seasonal vegetable stews. It is also good when lightly fried as a stand-alone side dish, with the most beneficial processing in extra virgin olive oil. The hostesses who have a fair amount of experience and culinary imagination are not afraid to experiment with this wonderful product, generously adding it to such simple and seemingly uncomplicated dishes as, for example, scrambled eggs and omelettes.

Green peas are irreplaceable in such a responsible business as table decoration, because its bright and attractive color creates a great impression not only for festive, but also for everyday dishes.

Pea puree, traditionally served with fried pork ribs or various smoked meats, is also considered extremely nutritious and satisfying. This puree is also an excellent filling for savory pastries such as pies and rolls. In other cases, pea puree with a little flour can be used as a base for open pies with meat filling. Balls made from such mashed potatoes, deep-fried in a large amount of vegetable oil, have a piquant taste. This dish can become not only an everyday snack, but also an original addition to the festive table.

So peas like some others pulses, can be called a truly universal dish, the taste and benefits of which can hardly be overestimated.