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Pea soup

Pea soup

We cut the vegetables according to our preferences, I cut them smaller. Cut the rib, the ham you want smoked to taste the soup.

Heat them a little in oil so that they soften easily. Add salt and pepper to water and simmer over medium heat until the vegetables are cooked through. We also taste the meat from the coast to be tender.

I used frozen pods, I added them after 20 minutes. We cut the potatoes into cubes, we put them towards the end with the broth.

When everything boiled, I put the cream in a bowl with 2 tablespoons of juice, I mixed everything and added over the soup.

I put 2 tablespoons of vinegar to give a sour taste and a handful of green larch.

It turned out a goodness goes with a green onion. Good appetite!

Pea yellow bean soup

During the long summer, I follow the yellow beans in the markets. I especially like the thin, long and tender one. I make this soup almost weekly, but I make sure to put lots and lots of bags of yellow beans in the freezer, to have in the long winter months.

Usually this soup is made with rantas, but I choose to make it with milk, at most a little flour (but it's optional) and to color it with kapia peppers (or paprika) and onions.

approx. 0.5 kg of yellow beans
2 carrots
1 parsley root
1/2 small celery
300 ml milk
1 tablespoon flour
1 large onion
1 kapia pepper (or if you don't have 2 teaspoons of good quality paprika)
a little oil or lard
2-3 cloves of garlic
greens (you can use any favorite I made this soup with parsley, celery and larch)
salt to taste

I use these quantities for a soup prepared in a 3 liter pot.
Boil the cleaned and broken beans, chopped carrots, parsley and celery and fill with water, leaving room in the pot about the width of a palm.

In a frying pan, lightly fry the onion with the minced kapia peppers. The fat quality will be very short, because I immediately extinguish it with a polish of the juice from the soup and leave it on the fire until the peppers have left the color well. Eventually, if there is too little polish, you can add more juice.
Then pour the entire contents of the pan into the soup and you will have a beautiful red color and pepper flavor.

Dissolve the tablespoon of flour in milk and then pour this mixture into the soup, mixing well and simmering for a few minutes.
Meanwhile, chop and add the greens and at the end, just before you take the soup off the heat, add the garlic cloves given on the fine grater.


Bean soup with sour cream, sour with corcoduse it is our favorite during the summer. We prepare many dishes, appetizers with bean pods, but the soup is on the first place in our choices.

It's summer and we take advantage of all the fresh vegetables this season. If you put some corcoduses in the freezer in the spring, or you have prepared cream (corcoduse broth) now you can take advantage of them to sour the soup. It is a natural souring method and is very tasty.

My mother-in-law is from Hungary in Transylvania, so she puts bacon in this soup to add flavor. Cook the bacon, then take it out of the pan in which it will continue to cook the vegetables. The hardened bacon then reaches the soup, it is not thrown away.

My mother is from Moldova in the Vrancea area, and bean soup with sour cream looks exactly like in the recipe below.

Another pod soup prepared by my mother and my aunts from the Vrancea area, the soup I cooked alone at the age of 7 is This one.

More recipes with pod beans can be found in this collection.

A bean soup, with sour cream, is suitable in summer when we can take advantage of their freshness, freshly picked, but it is also good in winter, if we took care to put it in the freezer.

Here's how you need to prepare bean pods with corcoduse and sour cream


1 kg of beans
2 tomatoes
2 carrots
1 small celery root (I put ¼ from a large root)
1 bell pepper
1 onion
2 hands of sour corcoduse
2 tablespoons oil
250 ml fat cream for cooking + 1 egg yolk + 1 tablespoon flour
1 small bunch of parsley-for serving
Salt and pepper to taste
a few strands of larch

The first thing we do is clean the pods of the tips and tails, possibly of the splints on the edge. Break the pods into 2 or pieces. We clean the carrots and grate them. Then chop the bell pepper and onion. Heat the onion in a pan and when it turns golden add the grated carrot and chopped pepper.

When the pepper softens, add the diced tomatoes. Boil the bean pods together with the celery. At the same time we boil the corcodus.

When the beans are almost cooked, add the mixture from the pan with carrots, peppers and tomatoes, then the corcoduse juice (the pulp from the corcoduses given through the sieve together with the liquid in which they boiled) or the corcoduse broth 4-5 tablespoons. After boiling together for about 5 minutes, add sour cream with yolk and flour and a few sprigs of larch. In order for the cream to be nicely incorporated, we mix it with the yolk and flour, then we add with a polish the hot soup juice (we gradually incorporate), so that the temperature difference between the cream and the soup is not very big. Since I put flour in the cream and egg mixture, it should not be cut. If you want to reunite with the flour and the fear that it may be cheese, put the sour cream with eggs after stopping the fire.

Add salt and pepper. Let it boil for another two minutes and the soup is ready. If it didn't contain flour, we wouldn't leave it on the fire at all.

Pea soup - Recipes

Summer soup with beans and lots of greens

Wash, clean and cut the root vegetables and onions into cubes. Add about 2.5 liters of water to a pot and bring the vegetables to a boil.

During this time, we wash the pod beans very well and break them into small pieces. We add it over the vegetables, to boil.

When the vegetables are almost cooked, add the chopped tomatoes (or tomato juice), borscht, crushed garlic and chopped celery. Leave it on the fire for another 5-10 minutes.

Bean pod soup

Bean soup is prepared very quickly and is very fragrant and tasty. We usually prepare it in the summer, because then it's the season of fresh pods, but we can do it just as well in the rest of the year with pods put in the freezer. We can prepare it from any kind of pods, yellow or green. I mixed yellow pods with some long green pods and a good soup came out.

From the pods we can prepare a simple recipe for Garlic pods with garlic:

From the ingredients below we will get six servings of soup. Here's how we prepare it:


  • 700 g of pods
  • 1 onion
  • 1 carrot
  • celery
  • 1/2 bell pepper
  • 100 ml of tomato juice
  • borscht / lemon juice
  • 4 cloves of garlic
  • green parsley
  • thyme
  • salt


1. Wash the pods, break their stalks and cut them into 4-5 cm pieces.

2. Peel the onion and finely chop it and sauté it together with the garlic cloves in a tablespoon of olive oil over low heat, 2 min. Add the finely chopped carrot, celery and pepper and leave for another 5 minutes.

3. Put the bean pods, cover with hot water, put a lid on the pot and let them boil for about 20 minutes, or until the pods boil.

4. Add the tomato juice, borscht or lemon juice, salt and thyme and let it boil for 10 minutes.

5. When all the vegetables are cooked, taste to see if you need more salt and season the pod with finely chopped green parsley. We turn off the heat, let it cool and serve it with hot peppers!

Pea soup with sour cream

  • 600 gr yellow pods
  • 2 threads
  • 200 ml sour cream
  • 3 cloves garlic
  • 3 tablespoons flour
  • 100 ml broth
  • 1 large onion
  • 2 cloves garlic
  • 1 teaspoon sweet paprika
  • pepper
  • salt
  • a little bit of oil

The pods are cleaned at the ends and broken into 2-3 pieces. Boil water, larch and salt with 7 cups. Leave on medium heat for 35-45 minutes, until the pods are cooked.
During this time we prepare the rantas: onion and 2 chopped garlic cloves are cooked in a little oil when they are soft, add flour, mix for 10 seconds (do not let the flour brown, it will become heavy for the stomach) and quench quickly with the broth and then add approx. 150 ml of water.
Salt, pepper and add the paprika. It doesn't matter if lumps form. Boil for 1 minute. Strain the rantas with the help of a wooden spoon, mix in the rantas until it dissolves. Discard what is left in the strainer.
Boil for 5 minutes, then turn off the heat.
Mix the cream with the hot soup (about 5 tablespoons) and then pour it very very slowly into the soup and stir continuously so that it does not cheese. Crush the remaining 3 cloves of garlic in the soup. Turn the heat on again and bring to a boil. Suitable for salt.

Salmon marinated in honey and citrus with pods and mashed sweet potatoes

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2 pieces of salmon fillets
2 tablespoons honey
2 tablespoons orange juice
2 tablespoons lemon juice
1 teaspoon herbs from Provence
2 tablespoons olive oil (I used one with garlic flavor)
1 bag of frozen green beans
1 larger sweet potato
1 carrot
1 small red onion
1 small white onion
1 teaspoon butter
Salt and pepper

Method of preparation

In a bowl prepare marinade of 2 tablespoons orange juice, 2 tablespoons lemon juice, 2 tablespoons honey and a tablespoon of olive oil.

Put the salmon pieces in the marinade and leave in the fridge for at least an hour.

Peel a squash, grate it and boil it in salted water. The green beans are boiled in salted water for 10-12 minutes, without needing to be thawed beforehand.

Finely chop the onion and garlic and cook for 30 seconds in a tablespoon of olive oil. Add the sliced ​​carrot and green beans. Extinguish with a little juice in which they boiled the pods, add a pinch of salt and leave on the fire for another 4-5 minutes.

Drain the boiled sweet potato and drain with a tablespoon of butter and a pinch of salt.

Sprinkle the marinated salmon with herbs from Provence and grill for 3-4 minutes on each side.

Salmon marinated in honey and citrus is served with green beans and mashed sweet potatoes.

Ingredients Transylvanian green bean soup:

  • 1 kilogram of cleaned green beans (with broken heads) and broken into pieces
  • 100-150 grams of smoked ribs, finely chopped
  • 1 large onion
  • 2 tablespoons white flour
  • 1 tablespoon paprika (paprika) of sweet pepper
  • 2 suitable carrots
  • 1 red pepper
  • 1 celery cat 1 egg
  • 1 large tomato, without skin, cut into cubes
  • green or dried thyme (I only had dry)
  • Bay leaf
  • 1 healthy clove of garlic and pepper
  • 1.5 liters of water
  • chopped green parsley
  • vinegar (optional)
  • sour cream (optional)

Preparation Transylvanian green bean soup:

1. From the beginning I want to mention that, for the success of the soup, the color and the shape of the pods you use have absolutely no importance. Instead, it is important that green bean pods, whether they are green, yellow, with a round or wide pod, be tender and not have those unpleasant threads. If when we break a pod in two, fibers are formed, like threads, which prevent the two parts to come off immediately, in order to make a soup from those pods we will have to clean those threads by hand, for each pod separately. . If the pods are tender, simply wash them well with cold water, break the heads and break them into pieces, enough to fit in the spoon.

2. Because things are going fast and we can enjoy our green bean soup as soon as possible, from the beginning we will prepare all the ingredients: finely chop the smoked ribs, clean and chop the onion, carrots, celery and pepper. I specify that, for a fasting variant, instead of ribs we can use 3 tablespoons of vegetable oil, skipping directly to step 4 of preparation (hardening of the onion, which we will do in oil).

3. Choose a pot of the right size for the soup, heat it on the fire and in this pot cook the ribs, without adding oil, until it browns slightly and leaves its fat:

4. Add the chopped onion, mix and cook until the onion is soft:

5. As soon as the onion has softened, add the flour and mix thoroughly, until it spreads the smell of baked pie (it must be well emulsified with fat, without browning):

6. Immediately add the paprika, mix and quench with 1.5 liters of warm water, mixing well:

7. When the juice boils, add the carrots, celery and pepper, all diced and a teaspoon of salt:

8. Let it boil for 2-3 minutes, then add the green beans. When the beans have softened, add the skinless tomato, cut into cubes, and thyme.

9. Boil for another 2-3 minutes, then adjust the taste of salt and pepper, add the crushed garlic and chopped greens:

I add a tablespoon of 9% vinegar to the soup pot and it's exactly sour, to my taste. It is served plain or with sour cream and is very, very tasty:

Smoked green bean soup / soup

Smoked pod soup is one of my husband's favorites. So, seeing that the pods brought pods that looked so good, I set to work, especially since I had a smoked shank in the fridge. The pods go great with smoked ribs.

  • about 1/2 kg of green beans
  • a parsley root
  • 2 carrots
  • an onion
  • half a capsicum or even fat pepper
  • about 300 g of cream
  • 1/2 l of milk
  • a tablespoon of flour
  • 5 cloves of garlic
  • parsley or larch leaves (about half a link)
  • sunflower oil
  • salt
  • pepper
  • 2, 5 l of water

When buying pods, try to take the youngest ones, because the oldest ones are sour. Break the heads of the pods and cut them into smaller pieces, then wash them well with water. The vegetables are finely chopped, apart from the parsley, which I put whole, because it boils hard, and the children choose it from the soup and set it aside. Onions, carrots and peppers are hardened in a little oil.

After about 3 minutes, put the hot water in the pot, and add the pods, cleaned and chopped, the parsley root and the smoked meat. Add a little salt and simmer for about an hour.

After an hour, you can prepare the ingredients for the rancher, to have them at hand: garlic, flour, cream and milk. The garlic is cleaned and finely chopped, then put to harden in sunflower oil, but very little, just a few seconds.

Then add the flour, mix quickly until soft, then add the cream, mix, and then pour the milk and mix continuously.

Pour the broth into the soup and stir.

Let it boil for a minute, match the taste with salt and pepper, and at the end add the greens, which you like: parsley or larch. The stalk can be removed from the soup and cut into small pieces, which you add back to the pod soup.

8 comments to & bdquoDried pod soup with ciolan & rdquo

wow amalia, I ate in oltenia for the first time at my sister-in-law's, in the village, it's a wonderful soup but until then I didn't imagine that pods can be used.
until you I haven't met the recipe since then. you made me want it. I hope that in 2 weeks when we get to them again they will make our pod soup.

Mihaela thank you, I didn't know that you can make soup with dried peas & # 8230luck with my husband :)). Kiss you !

I've never heard of dried pods either ... interesting.
You have 5 stars from me in the top :) Good luck!

although the tastes are not discussed, or rather it is not disputed, for me the dried pod soup with smoked meat is unmatched, it would be a delicious one: cabbage soup with mutton and when you see what a poor offer the restaurants have: meatballs, belly , pig, cow., you put your hope in pensions.

I didn't hear the cabbage soup with sheep & # 8230 can you write me from which area is the recipe?

how is the correct procedure to dry bean pods?

the water
Method of preparation:

The pods are boiled in half.
We take them out and put them to dry on a wooden bottom, or on a grill, or even on a mosquito net. They are ready when they are crumbly to break.
They are placed for storage in a canvas bag in a place where air circulates.
When we want to prepare them, all we have to do is let them soak in hot water and cook them a little.
They are delicious with a ciolan or some sausage slices or as you wish.

The pods are boiled in half.
We take them out and put them to dry on a wooden bottom, or on a grill, or even on a mosquito net. They are ready when they are crumbly to break.

They are placed for storage in a canvas bag in a place where the air circulates.

When we want to prepare them, all we have to do is let them soak in hot water and cook them a little.

They are delicious with a ciolan or some sausage slices or as you wish.

Green bean soup pods or sheaths

Simple and quick recipe for green bean soup pods or sheaths, only good for a tasty and healthy meal. With the help of this recipe you can cook in a short time and without too much effort an authentic food, full of taste and color.

Share with friends:

This one recipe for green bean soup pods or sheaths it is simple, fast, without meat or animal products, excellent for a healthy and tasty meal. Also, green bean soup pods or sheaths is suitable for fasting or for those on a diet, being low in calories but full of nutrients.

You can prepare this green bean soup with both bean in a jar and raw beans. If the beans are raw, it is advisable to boil them before adding them to the soup. It can have a longer cooking time, depending on the freshness, and the other vegetables added to the soup can be overcooked during cooking.

By the way, if you are not fasting or you are not banned from animal foods, you can add two or three tablespoons of sour cream mixed with an egg to the green bean soup before stopping the fire. The soup will acquire a special consistency and flavor.

Video: Μπιζελόσουπα με πανσέτα. Pea soup with pancetta. Σταυρής Γεωργίου (December 2021).