Sometimes there is a wish to eat something simple, nourishing and warming. For example, for this purpose dense pea soup, to be exact, its Polish version well will approach. It is possible to cook this dish both with meat, and without it. Choose peas dry and green, try to presoak it in 24 hours prior to cooking.
It is required to you
- - pepper — to taste;
- - salt — to taste;
- - bay leaf — 3 pieces;
- - olive oil — 2 tablespoons;
- - bacon — 100 g;
- - leek — 1 piece;
- - carrots — 1 piece;
- - potatoes — 5 pieces;
- - peas — 500 pieces.
Instruction
1. If you still didn't make it, wet peas in water and wait 12 or 24 hours until it softens. It is desirable to do it in the late afternoon that it was possible to begin to prepare since morning. Try to change at 5 o'clock time water for fresh. Water has to cover peas completely therefore choose capacity more and don't feel sorry for water.
2. Peel potatoes and eyes, wash out in water and cut on small parts of any form. Peel carrots, having scratched out dirt a knife, then cut off a back side, wash out in water and grate.
3. Fill in the prepared peas with 1.5 liters of water, add bay leaf and you cook, having put average fire. Half an hour later add potatoes cut on pieces and polished carrots. You cook 30 more minutes.
4. Fry onions in a frying pan in vegetable oil to a transparent and soft state. Add bacon cut small. These ingredients have to gain as a result golden color. Further add the prepared fried vegetables to soup.
5. Having brought dense pea soup to the boil, switch off fire and spill a dish on plates. You can cool slightly soup, and then serve it to a table together with sour cream, pieces of white or black loaf and greens.