Pea soup with chicken
4 servings
120 minutes
Pea soup with chicken is a warm embrace of Russian cuisine, offering comfort and rich flavor. Its roots go back centuries when the nourishing power of peas and the tenderness of chicken became the foundation of home meals. The soup has a velvety consistency where the sweet taste of peas harmonizes with juicy chicken, aromatic spices, and a rich sauté of onions and carrots. Bay leaf and turmeric add refined notes to the dish, making it perfect for cold days. It is great for everyday meals, highly nutritious, and easily digestible. This dish warms the soul and evokes a sense of home comfort, bringing families together at the table.
1
Rinse the peas and soak them in cold water for 1 hour.
- Split peas: 1.5 glass
2
Wash the chicken meat, place it in a pot with peas, pour in water, and set to boil. When the water boils, remove the foam. Cook for about 50-60 minutes.
- Chicken: 300 g
- Split peas: 1.5 glass
3
Peel the onion and carrot, chop the onion, and grate the carrot. Fry in vegetable oil, add salt, pepper, and turmeric.
- Onion: 1 piece
- Carrot: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Turmeric: 0.5 teaspoon
4
Clean and chop the potatoes.
- Potato: 2 pieces
5
When the peas are cooked, add salt to the soup and add potatoes. Bring to a boil and cook until the potatoes are done. Add a bay leaf. Transfer the sautéed onions and carrots to the soup, simmer a bit more, and turn off.
- Split peas: 1.5 glass
- Potato: 2 pieces
- Salt: to taste
- Bay leaf: to taste
- Onion: 1 piece
- Carrot: 1 piece
