If you want to taste a delicious first course, I advise you to cook pea soup with mushrooms. Rich soup can be cooked at any time of the year, but it is especially suitable for winter, when you want to replenish your strength and recharge your energy.
Ingredients
- Peas (dry) – 200 g
- Pork (boiled) – 400 g
- Potatoes - 3 pieces
- Champignons - 250 g
- Carrots - 1 piece
- Onion - 1 piece
- Vegetable oil - 3 art.l.
- Coriander (grains) – 0,5 tsp.
- Allspice - 3 peas
- Salt - to taste
- Parsley (for submission) – 4 twigs
- Mushroom broth - 3 l
Step-by-step cooking recipe
Rinse the peas thoroughly, fill with cold water and leave for 2 hours.
Drain the water, rinse the peas again, pour into the boiling broth and cook for 1 hour over low heat.
Chop boiled pork, mushrooms, peeled potatoes and onions. Grate the carrots on a coarse grater.
Heat the oil in a frying pan, add onions, carrots and fry until golden brown.
Add mushrooms, coriander seeds and crushed allspice peas. Continue cooking until all the moisture has evaporated.
Pour the roast, potatoes and pork into a saucepan with peas. Boil everything together for 10 minutes after boiling.
Add salt and turn it off. Leave the finished soup under the lid for 20 minutes.
When serving, add a parsley leaf to the plate.
