| Vegetable soups |
Potato soup with legumes |
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Beans or peas to sort out, thoroughly rinse and soak in cold water (2-3 liters of water per 1 kg), beans for 5-8 hours, peas for 3-4 hours, then cook in the same water with the lid closed until ready without the addition of salt.Potatoes, cut into cubes or slices, put in boiling water, add browned onions and carrots, pre-cut into small cubes, salt and cook until the potatoes are half ready, add cooked beans or green peas with broth and cook until potatoes are ready. When serving, sprinkle the soup with finely chopped parsley or dill.
Note. The water temperature when soaking the legumes should not be above 15 ° C, otherwise the legumes may sour. 500-650 g of potatoes, 150-200 g of kidney beans or peas of peeled or 200-250 g of canned green peas (without broth), 1-2 heads of onions, 1-2 carrots, 50 g of parsley (root), 2-3 tablespoons . spoons of vegetable oil, salt, spices, greens to taste. |