- Peas - 1 Kilogram
- Ham - 1-2 pieces (whole bones, not broken with the remains of meat on them)
- Carrot - 4 pieces
- Potatoes - 10 pieces (small)
- Celery - 1 Piece
- Leeks - 1 Piece
- Garlic - 3 Teeth
- Bulb - 2 pieces
- Bay leaf - 2 pieces
- Carnation - 2 pieces
- Fresh herbs - 1 piece (parsley, sage, thyme, oregano, celery leaves.)
Tie the greens together. Soak the peas for at least 90 minutes, or better at night. Change the water as soon as it becomes cloudy. Drain the water. Peel and chop carrots ... ... celery ... ... and potatoes. Peel onions and garlic, On one onion, attach 2 bay leaves with carnations (do not cut it). And cut the Leek. Grind the garlic. In a sauté pan, in a small amount of oil, fry the onions and leeks until soft. Add the chopped vegetables. And stir. Pour in the water. Wash the soaked peas, strain and ... ... add to the soup. Add the onions and ham (if necessary before dividing the ham, but do not break the bone, as the bone marrow will spoil the taste). Add the greens. Add more water so that the vegetables begin to swim. Set the average fire, that the soup will boil longer. Remove the foam as it appears on the surface. When all the foam is removed, bring to a boil and set a weak fire and boil for 2 hours. Remove the onions and herbs from the soup. Then, the tibia ... ... and the thigh. Mix the vegetables in the soup with a mixer (or a hand blender). Now season with salt and pepper. Add a little herbs and mix. Pour over the plates, add slices of ham and serve to the table.
Servings: 4-6