Pea Soup with Mushrooms
Soups • Russian
Description
Recipe taken from a culinary magazine.
Ingredients
- Pea shoots 2 cups
- Activated Baking Soda 1 teaspoon
- Carrot 1 piece
- Onion 1 head
- Pickled Chanterelles 5 oz
- Salad Potatoes 2 pieces
- Salt to taste
- Ground Black Pepper to taste
- Vegetable Oil to taste
Step-by-Step Guide
Step 1
Thoroughly rinse the peas, cover with water in a 1:2 ratio, add 1 teaspoon of baking soda, and stir.
Step 2
Leave overnight. You can refrigerate if it's hot in the kitchen.
Step 3
In the morning, drain the water and rinse the peas well.
Step 4
Cover with clean water and bring to a boil. The water should be 2–2.5 times more than the peas.
Step 5
Cooking time depends on the quality of the peas: it can range from 20 minutes to 1–1.5 hours.
Step 6
In this case, it is important for the peas to be completely cooked.
Step 7
If this does not happen, use a blender to puree them.
Step 8
Clean and chop the mushrooms and onion.
Step 9
In a skillet, heat the oil and first sauté the mushrooms until the liquid evaporates, then add the onion and sauté together until golden.
Step 10
Next, add the grated carrot and sauté everything together.
Step 11
Season with salt and pepper during the process.
Step 12
Peel and dice the potatoes.
Step 13
Add the potatoes to the boiling soup, season with salt and pepper to taste.
Step 14
Cook until the potatoes are tender.
Step 15
Then add the sautéed mushrooms with onion and carrot, and cook for another 5 minutes.
Step 16
Remove the pot from the heat, let the soup steep for about 20 minutes, and serve.
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