Pea soup with potatoes and cauliflower
4 servings
60 minutes
Pea soup with potatoes and cauliflower is a cozy and nutritious dish of Russian cuisine that warms the soul on cool days. Its history traces back to traditional village recipes where peas served as the base for hearty and simple soups. The velvety texture of peas pairs wonderfully with soft potatoes, sweet carrots, and tender cauliflower, creating a harmony of flavors. Bay leaves and turmeric add subtle spicy notes to the soup, while butter and sour cream contribute creaminess. This dish is perfect for a light lunch or dinner and can be served with rye bread and fresh herbs. Rich in protein and vitamins, this soup supports strength and provides comforting enjoyment from the first spoonful.
1
Wash the peas and soak them overnight.
- Dried peas: 1 glass
2
The next day, rinse the peas again and add water so that it is 3 cm higher, as it will cook faster in a small amount of water. Cook the peas until soft, adding water if necessary.
- Dried peas: 1 glass
- Water: 1.5 l
3
Cut the potatoes and carrots into cubes, and the cauliflower into small florets.
- Potato: 2 pieces
- Carrot: 1 piece
- Cauliflower: 100 g
4
Add water to the soup to make a total volume of about 1.5 liters. When it boils, add the vegetables and include bay leaf, turmeric, and a piece of butter. Cook until the vegetables are soft.
- Water: 1.5 l
- Potato: 2 pieces
- Carrot: 1 piece
- Cauliflower: 100 g
- Bay leaf: 2 pieces
- Turmeric: 0.5 teaspoon
- Butter: 2 tablespoons
5
Then salt, add spices to taste and sour cream. After 1-2 minutes, turn off and sprinkle with chopped greens.
- Salt: to taste
- Ground black pepper: to taste
- Sour cream: 3 tablespoons
- Fresh herbs: to taste
