Pea chowder

Pea chowder


dry peas — 1 cup
average turnip — 1 pc.
medium carrot — 1 pc.
medium sized onions — 1 pc.
medium parsley or celery root — 1 pc.
ham (home-made with bone) — 0.5 kg
dill for serving

Step-by-step recipe preparation
Step 1
If necessary, sort the peas, rinse and soak in cold water for 8 hours. Water should cover the peas all the time soaking. Then fold to the sieve.
Step 2
Turnip, carrots, onions and parsley root (celery) cut into small slices. Fold the swollen peas, ham and slices of vegetables and roots into a thick-bottomed pot, cover with 6 plates of cold water — using those in which you will serve the soup — and bring to a boil.
Step 3
Remove the foam, reduce the heat and boil for a small boil for 2.5–3 hours. For 30 minutes. salt until ready and add to taste cumin, pounded in a mortar.
Step 4
Before serving, remove the ham from the pan, cut into small pieces and return. Sprinkle with chopped dill and serve.

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