Pea porridge with onions
4 servings
120 minutes
They say that pea porridge appeared in Poland in the Middle Ages and was a favorite dish of Sigismund III. The porridge was simmered in the oven for a long time and served on the royal table with bacon and other smoked meats. Since then, the cooking technology has remained virtually unchanged: the peas are soaked overnight, simmered over the fire for a long time, and the finished, boiled porridge is combined with any unsweetened fillings. In this case, with onions.
1
Rinse the peas and soak them in hot water for 10 hours.
- Dried peas: 1 glass
2
Rinse the peas in a colander, place them in a pot, and add fresh water to cover the peas by two fingers.
- Dried peas: 1 glass
3
Bring the peas to a boil, reduce the heat, and cook until fully soft, about 1.5 hours.
- Dried peas: 1 glass
4
Peel and finely chop the onion.
- Onion: 1 head
5
Heat vegetable oil in a pan and fry the onion until golden, this will take 4 minutes.
- Vegetable oil: 40 ml
- Onion: 1 head
6
Add the cooked peas to the pan with onions, mix, and heat for another 5 minutes. Finally, salt the porridge to taste.
- Dried peas: 1 glass
- Salt: to taste
