Pea Soup with Greens
Soups • European
Description
This is a vegetarian version of the soup. You can also make the soup with any meat broth and pieces of meat—chicken, beef, or pork. For a spicy variation, you can add finely chopped smoked sausage 5 minutes before it’s done.
Ingredients
- Yellow Beets 1,70 glasses
- Onion 1 piece
- Carrot 1 piece
- Potato 3 pieces
- Bay leaf 1 piece
- Herbs 5 stalks
- Garlic 1 clove
- Salt to taste
Step-by-Step Guide
Step 1
Soak the peas in cold, clean water, preferably doing this in advance; I usually do it overnight. Boil the peas by covering them with water.
Step 2
Finely chop the onion and carrot and sauté them in a pot with oil over low heat for about 5 minutes.
Step 3
Dice the potatoes and add them to the sautéed vegetables, stir, and pour in water. Once the water comes to a boil, add salt and cook on low heat until done. (You can also add any seasoning to taste.)
Step 4
When the potatoes are soft, add the cooked peas, stir, season with salt, add a halved clove of garlic, fresh herbs (parsley, dill), and a bay leaf. Simmer everything on low heat for another 10 minutes.
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