Ingredients // Nuts

Pea soup to nuts

  • water - 2.5 liters
  • Dried peas - 1.2 Glass
  • Potatoes - 2 pieces
  • Vegetable oil - 1 tbsp.Spoon
  • Walnuts - 0.25 cups
  • Salt and pepper - 1 The taste
  • greens, croutons - 1 to taste (to decorate)

1. Boiled peas with cold water and pour a few hoursreserve.Crushed peas soak is not necessary.In a saucepan pour the water salted and boil.Then add the peas.We give water to boil.Now reduce the fire to medium, and cook with the lid ajar, until peas are tender.Peel the potatoes, we shall cut it into cubes and add to the soup.Until cooked potatoes continue cooking.2. Vegetable oil in a frying pan warm up and fry until transparent chopped onions.Peeled and cut into thin julienne carrots in the pan and add a clarification to the carrot fry everything together.The resulting zazharku add to the soup.3. On a dry frying pan lightly fry the nuts.Give cool, then to fine crumbs in a mortar rastolchem.Nuts add to soup, turn off the fire for about ten minutes and covered with a lid give

a soup stand.4. When ready to spill the soup bowls, sprinkle with chopped fresh herbs and add the croutons.

Servings: 6