Pea and Potato Casserole
3 servings
120 minutes
Pea and potato casserole is a cozy dish of Russian cuisine where simple ingredients transform into a tender, airy, and nutritious meal. The origins of this recipe trace back to village cooking traditions where peas and potatoes are the main components of hearty dishes. The casserole has a velvety texture thanks to the carefully whipped puree and airy egg whites, while a light golden crust gives it an appetizing appearance. The aroma of smoked bacon and fried onions fills it with rich flavor. This dish is versatile: it can be served as a side or as a standalone treat, complemented with sour cream, melted butter, or sauces. It pairs excellently with meat, fish, or fresh vegetables, making it an ideal option for a cozy family dinner.
1
Soak 250 g of dry peeled peas in filtered water for several hours. Once the peas swell, cook them in the same water and add salt to taste.
- Split peas: 250 g
- Salt: to taste
2
Boil 400 g of peeled potatoes in another pot until cooked.
- Potato: 400 g
3
Blend the peas and potatoes into a thick, fluffy foam using a blender or mixer.
4
Whisk the yolks and whites of three fresh chicken eggs separately until fluffy.
- Chicken egg: 3 pieces
5
Mix the beaten yolks, potato-pea puree, and sautéed onions. Gently fold in the beaten egg whites.
- Potato: 400 g
- Split peas: 250 g
- Smoked bacon: 100 g
- Onion: 2 heads
6
Place in a greased form and bake for 20−30 minutes until golden brown.
- Sour cream 10%: 1 jar
7
Any sauces, sour cream, or melted butter go well with such a delicate casserole.
8
Serve with vegetable salad or meat, fish, chicken.
