Pea soup with mushrooms

Thoroughly rinse the peas, add water in a 1:2 ratio, add 1 teaspoon of baking soda, and mix.

Leave it overnight. You can put it in the fridge if it's hot in the kitchen.

In the morning, drain the water and rinse the peas well.

Fill with clean water and put to boil. The water should be 2-2.5 times more than the peas.

Cooking time depends on the quality of the peas: it can range from 20 minutes to 1-1.5 hours.

In this case, it is important for the peas to be fully cooked.

If this hasn't happened, take a blender and puree it.

Clean and chop the mushrooms and onion.

Heat oil in a pan and first fry the mushrooms until the liquid evaporates, then add the onion and fry together until golden.

Then add grated carrot and fry everything together.

Salt and pepper during the process.

Peel the potatoes and cut them into cubes.

Add potatoes to the boiling soup, season with salt and pepper to taste.

Boil until the potatoes are cooked.

Then add the fried mushrooms with onions and carrots, and cook for another 5 minutes.

Remove the pot from the heat, let the soup steep for about 20 minutes, and serve.