Instructions
- Peas pre-soak (I left overnight). Cook meat broth (about 3 liters).
- The meat is ready remove from broth and add the peas (without water in which it was soaked). Cook until ready (about 40-60 minutes), removing the foam.
- Pass the onions in oil. Add mustard, pepper and slightly put out.
- Add the chopped potatoes to the pan.
- Cut the meat into pieces and return to soup.
- Add the browned vegetables and spices.
- Pour the grated cheese and boil everything for another 5-7 minutes.
- Serve sprinkled with herbs.
