Lenten Pea Soup

⏳ Time

1 hour + 8 hours

🥕 Ingredients

🍽️ Servings

Description

This soup is suitable for any day of Lent if fish is not added to it. However, it can be eaten with fish only on festive days. Instead of or along with fish, smoked squid can be used.

Ingredients

Pea shoots - 8.8 oz
Potato - 3 pieces
Carrot - 1 piece
Onion - 1 head
Water - 3 qt
Sun-Dried Tomatoes - 1.8 oz
Dill - 0.5 oz
Scallions - 0.5 oz
Garlic - 2 cloves
Borodinsky Bread - 7.1 oz
Hot smoked pink salmon - 14.1 oz
Vegetable Oil - 3 fl oz
Bay leaf - 3 pieces
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Soak the peas in water overnight, then rinse them under running water.

Step 2

Dice the potatoes into small cubes.

Step 3

Dice the onion and carrot into the same size cubes.

Step 4

Add the peas to boiling water and cook until nearly done, about 20–25 minutes, depending on the variety of peas.

Step 5

In a skillet, heat vegetable oil and sauté the onion and carrot until golden brown.

Step 6

Add the potatoes to the pot with the peas, bring to a boil, and cook for about 10 minutes.

Step 7

Cut the Borodinsky bread into cubes about 1 cm on each side.

Step 8

Heat vegetable oil in a skillet over high heat, add the bread cubes, minced garlic, and salt. Sauté for a couple of minutes, stirring occasionally.

Step 9

Add the sautéed mixture, finely chopped sun-dried tomatoes, minced garlic, dill, green onions, and bay leaf to the pot with the soup. Season with salt and pepper to taste.