Goroshnitsa is an ancient dish which was unfairly forgotten. However now ancient dishes of Russian cuisine revive, and we have an opportunity to prepare this dish. The goroshnitsa is cooked from peas and potatoes, with addition of a desi.
It is required to you
- Peas
- Water
- Potatoes
- Carrots
- Onions
- Salt
- spices
- Desi
- Smoked products (at will)
Instruction
1. Before that, how to cook to goroshniyets, it is necessary to prepare peas in order that it quickly cooked. For this purpose he needs to be killed for the night in water. Waters need to be taken about two-three volumes from peas.
2. After peas inflated, it needs to be washed out and put to cook. Time of cooking depends on a type of peas. Green peas cook quicker, yellow can longer cook. While peas cook, we clean potatoes.
3. As soon as peas cook to semi-readiness, it is necessary to add the peeled potatoes to it. After that it is necessary to cook a goroshnitsa until ready, surely stirring slowly that didn't burn.
4. While the goroshnitsa is cooked longer, it is necessary to prepare subfrying. In the warmed sunflower oil it is put the cut onions and carrots, are extinguished with spices. For a classical goroshnitsa of it it is enough, but it is possible to add to subfrying a few smoked products for giving of additional aroma.
5. It was necessary to add a desi and to knead a ready goroshnitsa a myalka. It is possible to make it the mixer if the dish turned out rather liquid. After that it is necessary to implicate in it subfrying and to give to a table. Bon appetit!