This soup is very hearty and thick, albeit lean. The aroma turns out to be quite appetizing - dill-pea, with a peppery note. You can cook pea soup with vegetables from the broth, but the lean version is extremely good.
It is necessary
- - turmeric - 0.5 tsp;
- - salt - 1 tsp;
- - water - 1.5 liters;
- - vegetable oil - 2 tablespoons;
- - dill - 30 g;
- - potatoes - 200 g;
- - Bulgarian pepper - 200 g;
- - onion - 200 g;
- - carrots - 150 g;
- - peas - 120 g.
Instructions
Step 1
Rinse the peas and then cover them with cold water. Keep it like this overnight. Drain the water in the morning and transfer the peas to a saucepan. Pour in water and place over low heat. Cover the pot with a lid. Turn the heat down when the water boils.
Step 2
After half an hour, start preparing the vegetables. Chop the onion finely. Set the heat to below medium and heat the vegetable oil in a skillet. Place the onion inside and fry until lightly browned and tender.
Step 3
Grate the carrots on a medium grater, chop the pepper into cubes. Peel the potatoes and cut them into 2 centimeter cubes. Rinse with cold water.
Step 4
Place the potatoes in the skillet with the onions. Increase heat to maximum. Saute for 5 minutes, stirring frequently to avoid burning the onions. Put peppers and carrots with vegetables, fry for another 5 minutes.
Step 5
Pour a quarter cup of hot water into a skillet, reduce heat to low. Cover the pan with a tight lid and simmer the vegetables until the potatoes are tender. About seven minutes will suffice.
Step 6
Pour the peas and liquid into a blender. Add a bunch of dill, turmeric and salt there. Whisk until smooth. Pour the mashed peas into a saucepan. Place on fire and skim off the foam.
Step 7
From the skillet, transfer the vegetables to the pot. Bring to a boil and then remove from heat. The pea soup is ready. Place small crackers and finely chopped garlic in a plate before serving.
