This pea soup is made from green chopped peas, which boils faster than yellow, does not require soaking and gives the soup nice light green hue, not to mention stunning taste. Fry the onion and spices in a pan first, and then add carrots, potatoes, peas and fill with chicken stock. Cook the soup at a slow boil, and when the peas are cooked, the soup получится густым и насыщенным. 
Time: 1 hour. 40 min Difficulty: easy Portions: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. red potatoes, sliced in medium cubes, with peeled (3 small tubers)
- 450 gr chopped green peas
- 1 tbsp. chopped onion
- 2 cloves, minced garlic
- 1/8 Art. olive oil
- 0.5 tsp dried oregano
- 1-0.5 tsp coarse salt
- 1 tsp ground black pepper
- 2 tbsp. carrots, diced in medium cubes (3-4 carrots)
- 8 tbsp. chicken stock or water
Recipes with similar ingredients: red potatoes, carrots, peas, black peppercorns, oregano
Recipe preparation:
- In a 4 liter saucepan over medium heat, fry in an olive oil onion, garlic, oregano until the onion becomes transparent, 10-15 minutes. Salt and pepper. Add carrots, potatoes, 220 gr. peas and chicken stock.
- Bring to a boil, then cook, uncovered, at a slow boil for 40 minutes. Remove the foam during cooking.
- Add the remaining peas and continue cooking for another 40 minutes or until all the peas are soft. Stir soup often so that vegetables do not stuck to the bottom. Salt and pepper to taste. Serve soup hot.
