This soup very nourishing and dense, though fast. The aroma turns out quite appetizing — dill and pea, with a peppery note. It is possible to cook pea vegetables meat soup soup, but also the fast option is extremely good.
It is required to you
- - a turmeric — 0.5 tsps;
- - salt — 1 tsp;
- - water — 1.5 liters;
- - vegetable oil — 2 tablespoons;
- - fennel — 30 g;
- - potatoes — 200 g;
- - paprika — 200 g;
- - a bulb — 200 g;
- - carrots — 150 g;
- - peas — 120 g.
Instruction
1. Wash out peas and then fill in it with cold water. Take in such look during the night. Drain in the morning water and shift peas in a pan. Pour water and place on small fire. Cover a pan. Lower fire when water begins to boil.
2. Through half of hour begin to prepare vegetables. Small chop onions. Expose fire below an average and heat vegetable oil in a frying pan. Put inside onions and fry to a light zarumyanivaniye and softness.
3. Grate carrots on an average grater, crumble pepper on cubes. Peel potatoes and cut on cubes, having the party 2 centimeters. Wash with cold water.
4. Put to onions in a frying pan potatoes. Add fire on a maximum. Fry 5 minutes, often stirring slowly that onions didn't burn. Put pepper and carrots to vegetables, fry 5 more minutes.
5. Pour a quarter of a glass of hot water in a frying pan, lower fire on a minimum. Close a frying pan a dense cover and you stew vegetables until potatoes become soft. There will be enough about seven minutes.
6. Pour peas together with liquid in the blender. There add a fennel bunch, a turmeric and salt. Shake up to a uniform state. Pour pea puree in a pan. Place on fire and scum.
7. From a frying pan shift vegetables in a pan. Bring to the boil, and then remove from fire. Pea soup is ready. Before its giving put small crackers and the garlic cut small in a plate.