There are preparations that are needed to preserve the harvest for the winter. And there are blanks for convenience and saving time. Perhaps pea soup with tomatoes belongs to the second option. But it's really incredibly practical!
Ingredients
- Peas (stabbed) – 1.4 kg
- Carrots - 1 kg
- Onion - 1 kg
- Bell pepper - 1 kg
- Tomatoes - 2 kg
- Vegetable oil - 200 ml
- Salt - 4 tbsp.l.
- Sugar - 3 tbsp.l.
- Vinegar - 70 ml
Step-by-step cooking recipe
Soak the peas overnight. Flip it into a colander.
Arbitrarily chop the onion, mochrov and pepper, and fry in oil.
Put the tomatoes through a meat grinder or chop them with a blender.
Add tomatoes, sugar and salt to the roast. Put the peas there as well.
Simmer all together for 40-50 minutes on low heat. 5 minutes before the end, add the vinegar.
Roll the pea soup into sterile jars.
Did you like the recipe?
0 comments