Dressing for pea soup is a real lifesaver for housewives who do not have a lot of free time. You just need to add the billet to the boiling broth, and after 10-15 minutes the saturated pea soup is ready. Convenient, isn't it?
Ingredients
- Peas - 1 glass
- Bell pepper - 2 pcs.
- Carrots - 1 pcs.
- Onion - 1 pcs.
- Vegetable oil - 2 art.l.
- Vinegar (9%) – 2 tbsp.l.
- Water - 4 glasses
- Salt - 1 tsp.
- Ground black pepper - to taste
- Allspice (polka dots) – 4 pcs.
- Bay leaf - 2 pcs.
Step-by-step cooking recipe
Wash the peas and soak them in cold water overnight. Then rinse again under running water and boil until tender, removing the foam.
Cut onion into cubes and fry in preheated vegetable oil until soft.
Grate carrots on a coarse grater, peel Bulgarian pepper from seeds and stalks, cut into strips, chop garlic. Send the carrots, garlic and pepper to the onion in a frying pan, fry until golden brown.
Chop the cooked peas with a blender into a puree.
Add vegetable toasting to the pea puree in a saucepan, season with salt and pepper, add bay leaf. Simmer the workpiece on low heat for 20 minutes. Then add the vinegar, mix well and let it boil for 2-3 minutes.
Pour the hot soup into pre-sterilized jars, roll it up, turn it upside down, wrap it up and leave it to cool completely. Move the cooled cans of pea soup dressing to a cool, dark place for storage.
