Pea soup is loved by everyone in our family, so when I saw this recipe, and even with my favorite mackerel, I decided to try it at all costs. The soup turned out to be rich, hearty and fragrant.
Rinse the peas. Put it in a frying pan. Pour cold water in a ratio of 1 to 1.
Cover with a lid, put the pan on medium heat. Boil for about 30 minutes, remove from heat and leave for another 10 minutes.
Cut the carrots and onions into small cubes and put them on the bottom of a cold frying pan.
Cut the potatoes into cubes and put them on the carrots and onions.
Then put boiled peas on the potatoes.
Cover with a lid, put the pan on medium heat and cook for 25 minutes.
Then cut the mackerel into pieces and put it on the peas.
Bring the water or broth to a boil, let it cool to 90 degrees and pour the required amount into a saucepan. Cover again and leave the soup to infuse for 10-15 minutes.
