I offer you another way to perfectly complement the hodgepodge. Green peas! And I recommend taking canned. It fits well into the very concept of such a first course with olives and pickles.
Ingredients
- Pickled cucumbers - 2 pieces
- Olives - 1 bank
- Green peas (canned) – 150 g
- Potatoes - 2 pieces
- Carrots - 1 piece
- Onion - 1 piece
- Tomato paste - 1 art.l.
- Ham - 150 g
- Semi-smoked sausage - 150 g
- Sausages - 150 g
- Hunting sausages - 150 g
- Chicken broth - 1.5-2 l
Step-by-step cooking recipe
Cut all the ingredients into cubes.
Send potatoes and all meat products to the boiling broth. Cook until the potatoes are half cooked.
Fry the onion and carrot, add the tomato and mix. Add cucumbers and simmer for 5 minutes.
Send the roast to the soup and cook until the potatoes are ready.
Add the olives and peas, and cook for another 5 minutes.
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