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Pea soup

Ingredients

Adjust Servings:

	2 l water
	1 cup of dry peas
	1 chicken breast
	1 onion
	1 carrot
	4 potatoes
	oil
	salt
	black pepper
	bay leaf

Nutritional information

116 g

Protein

7 g

Fat

105 g

Carbs

890

Calories

Pea soup

Name: Pea soup
Yield: 8
Cuisine: Ukrainian
Ingredients: water: 2 l; dry peas: 1 cup of; chicken breast: 1; onion: 1; carrot: 1; potatoes: 4; oil; salt; black pepper; bay leaf

filling and low calorie soup

Cuisine:

Ukrainian

1,5 hours
Serves 8
Easy

Ingredients

2 l water
1 cup of dry peas
1 chicken breast
1 onion
1 carrot
4 potatoes
oil
salt
black pepper
bay leaf

Directions

Recipe for a delicious and light soup for lunch. You can also add smoked sausages to the soup for a spicy taste.

Steps

Done

preparation

1. Rinse the dry peas under cold water and soak them in water for at least 4 hours or overnight. Drain and rinse again before using.
2. In a large pot, heat some oil over medium heat. Add the chopped onion and cook until translucent.
3. Add the diced chicken breast to the pot and cook until browned on all sides.
4. Add the soaked and drained peas to the pot, along with the diced potatoes and carrots.
5. Pour enough water or chicken broth into the pot to cover all the ingredients. Add the bay leaf, salt, and pepper to taste.
6. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the peas and vegetables are tender.
7. The soup is considered ready when the peas are completely boiled to the state of puree.
8. Adjust the seasoning with more salt and pepper if needed.
9. Serve the pea soup hot, garnished with fresh herbs if desired.

Enjoy your homemade pea soup!

Chef Hanna

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Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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Ingredients

Nutritional information

Pea soup

filling and low calorie soup

Ingredients

Directions

Steps

preparation

Chef Hanna

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