Lenten Pea Soup

Ingredients

• Pea shoots 10 oz
• Potato 3 pieces
• Carrot 1 piece
• Onion 1 head
• Water 5 qt
• Sun-Dried Tomatoes 0 oz
• Dill 0 oz
• Scallions 0 oz
• Garlic 2 cloves
• Borodinsky Bread 5 oz
• Hot smoked pink salmon 15 oz
• Vegetable Oil 5 fl oz
• Bay leaf 3 pieces
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Soak the peas in water overnight, then rinse them under running water.

Step 2

Dice the potatoes into small cubes.

Step 3

Dice the onion and carrot into the same size cubes.

Step 4

Add the peas to boiling water and cook until nearly done, about 20–25 minutes, depending on the variety of peas.

Step 5

In a skillet, heat vegetable oil and sauté the onion and carrot until golden brown.

Step 6

Add the potatoes to the pot with the peas, bring to a boil, and cook for about 10 minutes.

Step 7

Cut the Borodinsky bread into cubes about 1 cm on each side.

Step 8

Heat vegetable oil in a skillet over high heat, add the bread cubes, minced garlic, and salt. Sauté for a couple of minutes, stirring occasionally.

Step 9

Add the sautéed mixture, finely chopped sun-dried tomatoes, minced garlic, dill, green onions, and bay leaf to the pot with the soup. Season with salt and pepper to taste.

Step 10

Remove the skin and bones from the smoked fish and cut it into large pieces.

Step 11

Ladle the finished vegan pea soup into bowls and top with croutons and pieces of smoked fish.