Peas on Russian cuisine are used rather widely. The most widespread dish is pea soup, it both cheap, and tasty. Pea mutton soup very refined, fragrant and nourishing that very well is suitable for any table.
It is required to you
- - 300 g of mutton
- - 200 g of a dried barberry
- - 150 g of peas
- - 200 g of potatoes
- - 1 bulb
- - 1 carrots
- - 0.5 tsps of a saffron
- - 2 garlic gloves
- - dried basil
- - bay leaf
- - salt and pepper to taste
Instruction
1. Touch peas, remove all litter, then wash out 2-3 times and fill in a bowl. Fill in peas with cold water for half an hour. Fill in a saffron with a small amount of water, leave for 20 minutes.
2. Wash out mutton for pea soup in cold flowing water, lay out on a paper towel and dry. Lay out meat on a cutting board and cut pieces.
3. Take a pan, pour in it 1.5 l of water, put on fire. Boil water, salt and pepper, put in it mutton. You cook meat on average fire almost until ready. During cooking don't forget to scum that lumps and an unpleasant odor weren't formed.
4. Put bay leaf, pepper and salt in broth if isn't enough. In the boiling broth fill up peas, you cook 20 minutes.
5. Peel vegetables, wash out them and dry on a paper towel. Cut the dried onions, carrots and potatoes in cubes and send to a pan.
6. Wash out a barberry, let's water flow down, pour into soup. There add a saffron, a basil. Peel garlic, crush it and put in a dish.
7. When soup begins to boil, remove it from fire, wrap up with the newspaper and several towels, leave for 20 minutes, to infuse. Pour soup on plates and give to a table. Pea mutton soup is ready.