Pea porridge with potatoes and herbs in meat broth

Rinse the peas and soak for 2 hours.

Peel the onion, wash it, and chop it finely.

Wash the carrot, peel it, and grate it on a medium grater.

Wash the tomatoes and cut them into small cubes.

Wash the potatoes, peel them, and cut into cubes.

Wash the cilantro and basil leaves, then chop them finely.

Fry onion, carrot, and tomatoes in heated oil, pour in broth, and bring to a boil.

Then add the peas and cook for 30 minutes.

Add chopped potatoes, salt, pepper, and bay leaf and boil until cooked.

When serving the porridge at the table, pour sour cream over it and sprinkle with finely chopped greens.