Pea porridge with potatoes and herbs in meat broth
6 servings
60 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories428.9kcal
Proteins13.7grams
Fats23.1grams
Carbohydrates44.7grams
Dried peas
300
g
Onion
2
head
Carrot
2
pc
Tomatoes
2
pc
Vegetable oil
100
ml
Potato
300
g
Sour cream
200
g
Meat broth
400
ml
Cilantro
to taste
Basil
to taste
Bay leaf
2
pc
Ground red pepper
to taste
Salt
to taste
1
Rinse the peas and soak for 2 hours.
- Dried peas: 300 g
2
Peel the onion, wash it, and chop it finely.
- Onion: 2 heads
3
Wash the carrot, peel it, and grate it on a medium grater.
- Carrot: 2 pieces
4
Wash the tomatoes and cut them into small cubes.
- Tomatoes: 2 pieces
5
Wash the potatoes, peel them, and cut into cubes.
- Potato: 300 g
6
Wash the cilantro and basil leaves, then chop them finely.
- Cilantro: to taste
- Basil: to taste
7
Fry onion, carrot, and tomatoes in heated oil, pour in broth, and bring to a boil.
- Onion: 2 heads
- Carrot: 2 pieces
- Tomatoes: 2 pieces
- Vegetable oil: 100 ml
- Meat broth: 400 ml
8
Then add the peas and cook for 30 minutes.
- Dried peas: 300 g
9
Add chopped potatoes, salt, pepper, and bay leaf and boil until cooked.
- Potato: 300 g
- Bay leaf: 2 pieces
- Ground red pepper: to taste
- Salt: to taste
10
When serving the porridge at the table, pour sour cream over it and sprinkle with finely chopped greens.
- Sour cream: 200 g
- Cilantro: to taste
- Basil: to taste
