Pea soup with rice
1 serving
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
Calories323.6kcal
Proteins9.5grams
Fats15.7grams
Carbohydrates38.2grams
1
Put the cleaned, washed split peas in a pot, cover with cold water, and cook until soft.
- Split peas: 30 g
2
After that, add the cleaned, washed rice.
- Rice: 20 g
3
Finely chop the onion and sauté in oil until golden brown.
- Onion: 25 g
- Clarified butter (ghee): 15 g
4
Add to the soup.
- Onion: 25 g
5
Also add tomato puree.
- Tomato puree: 15 ml
6
To salt.
- Salt: to taste
7
Chop the mint and add it as well.
- Mint: to taste
8
Cook the soup until the rice is ready.
