Lenten Pea Soup Recipe
Delicious, cheesy soup according to my great-grandmother’s recipe.
Servings Prep Time
4 10minutes
Cook Time
30minutes
Servings Prep Time
4 10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. We take green split peas, it does not require soaking and is very well oiled. If you have ordinary peas, they should be washed and soaked overnight.
  2. First, cook the noodles. You can also use purchased ones, but I’ll tell you how my grandmother did (of course, she had much larger proportions for the test than I did). Add a pinch of salt to the flour, add 4 teaspoons of vegetable oil and 2 teaspoons of cold water.
  3. Knead the dough and leave for 1 hour.
  4. Then I roll out the dough thinly.
  5. Then the dough is cut into short strips. The noodles can be used immediately, but they may be a little dry and you store them for a few days. I’m drying in the microwave. The drying time takes from 30 seconds to a minute.
  6. Pour 1.5 liters of water into a saucepan and add the washed peas. Bring to a boil and cook over low heat until tender.
  7. Now fry the onion. Finely chop the onion.
  8. Fry in vegetable oil until golden brown.
  9. We have boiled peas, add potatoes, diced.
  10. Add homemade noodles. You can also use purchased noodles.
  11. Cook the soup until the potatoes and noodles are ready. A few minutes before cooking, add onion, salt, pepper to taste.
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