Pea soup with mushrooms
4 servings
120 minutes
Recipe taken from the magazine "1000 tips for the cook.
1
Thoroughly rinse the peas, add water in a 1:2 ratio, add 1 teaspoon of baking soda, and mix.
- Peas: 2 glasss
- Soda: 1 teaspoon
2
Leave it overnight. You can put it in the fridge if it's hot in the kitchen.
3
In the morning, drain the water and rinse the peas well.
4
Fill with clean water and put to boil. The water should be 2-2.5 times more than the peas.
- Peas: 2 glasss
5
Cooking time depends on the quality of the peas: it can range from 20 minutes to 1-1.5 hours.
6
In this case, it is important for the peas to be fully cooked.
7
If this hasn't happened, take a blender and puree it.
8
Clean and chop the mushrooms and onion.
- Onion: 1 head
- Champignons: 150 g
9
Heat oil in a pan and first fry the mushrooms until the liquid evaporates, then add the onion and fry together until golden.
- Vegetable oil: to taste
- Champignons: 150 g
- Onion: 1 head
10
Then add grated carrot and fry everything together.
- Carrot: 1 piece
11
Salt and pepper during the process.
- Salt: to taste
- Ground black pepper: to taste
12
Peel the potatoes and cut them into cubes.
- Potato: 2 pieces
13
Add potatoes to the boiling soup, season with salt and pepper to taste.
- Potato: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
14
Boil until the potatoes are cooked.
15
Then add the fried mushrooms with onions and carrots, and cook for another 5 minutes.
- Champignons: 150 g
- Onion: 1 head
- Carrot: 1 piece
16
Remove the pot from the heat, let the soup steep for about 20 minutes, and serve.