How to learn how to cook delicious soldier's porridge according to a simple recipe 🍲

Ingredients

Step cooking

Before cooking soldier's porridge according to this step-by-step recipe, be sure to soak the peas in advance, and preferably at night. To do this, rinse it and fill it with water so that it completely covers it, lifting two fingers. Leave it overnight, but for a maximum of 8 hours. Thus, peas will be cooked in a shorter time, while maintaining their integrity. In addition, all substances that cause bloating and other unpleasant sensations in a person after eating it will come out of peas.

1. After this, we drain the water from the soaked peas, transfer it to a stewpan or pan with a thick bottom, fill it with water so that it is 1 cm higher than the beans. We send the pan to a small fire, cover with a lid so that a small opening remains for steam to exit. Before boiling, foam appears on the surface of the water, remove it with a slotted spoon. We do not recommend adding salt immediately to the peas, it slows down the cooking process.
   
2. Pour half a glass of millet into a bowl, pour boiling water with boiling water and leave for 20 minutes. Thanks to boiling water, fat is washed out of millet, because of which cereal has a bitter taste. After this time, we send millet to boiling peas and cook until cooked on low heat, covering it with a lid.
   
3. We take one onion, rinse, cut into thin half rings. We send the pan to the fire, pour two tablespoons of vegetable oil, let it warm. We send chopped onions into a pan, fry them, stirring occasionally, until golden brown.
   
4. Before the end of cooking, add salt to the porridge, ground pepper to taste and mix. Porridge is ready. Now it’s the turn of butter. In the army, the cooks didn’t add oil to the soldier’s porridge (and they didn’t fry the onion), but we still “approve” it. We can add a slice of butter in a pan with porridge or already each in a portioned plate. So, pour the prepared hot porridge into the serving plates, put 15-20 g of butter and fried onions on top, we can serve. If you decorate with chopped greens on top, then the porridge will not be soldier's, but royal.
   

Did you know? If all the liquid has evaporated during cooking and the peas are undercooked, add a little hot boiled water. If, on the contrary, the water remains, and the peas are ready, you should not evaporate it over high heat, it is better to simply drain the excess liquid. Peas can burn, so mix it periodically. Stir it more often before being cooked. On average, peas after soaking are cooked from 40 to 60 minutes if the peas are whole, 30-40 minutes if crushed.

Video recipe

And now we offer to watch a very detailed video, which demonstrates a master class on cooking soldier's porridge from a man who once worked in an army canteen. Watch this video, learn a lot of interesting and useful about this recipe.