This soup can be carried to dishes of Polish cuisine because many tourists who arrived from Poland remember it. The charm of this soup is that it can be very different depending on amount of ingredients and the most important - depending on the used seasonings. It is possible to add the simplest seasonings to a summer heat, and in the winter when food has to warm - we add more spicy seasonings warming blood
It is required to you
- Dried peas - 0.5 kg;
- Carrots - 1 piece;
- Onions - 1 piece;
- Smoked sausages - 300 g;
- Sausages dairy - 300 g;
- Vegetable oil - 4 tablespoons.
- Bay leaf - 2 pieces.
- Salt, pepper, seasonings - to taste
Instruction
1. Wash out peas under flowing water and put to cook on average fire.
2. Grate carrots, to cut onions small into cubes. Fry onions and carrots on vegetable oil
3. Cut potatoes small into cubes or straws. Check readiness of peas - if it almost cooked, to add potatoes to a pan.
4. Cut sausages and sausages on circles of the average size and to add them to a pan after potatoes cook, and then to add subfrying from carrots and onions. Boil thoroughly 5 minutes
5. Add bay leaf, spices and salt to a pan, to boil thoroughly 2 minutes - soup is ready.