- Water - 2.5 liters
- Dried peas - 1.2 cups
- Potatoes - 2 pieces
- Vegetable oil - 1 st. a spoon
- Walnuts - 0,25 Cups
- Salt and pepper - 1 To taste
- Greenery, crackers - 1 To taste (for decoration)
1. We pour peas with cold water and leave for a few hours. Crushed peas soak is not necessary. In a saucepan pour water, add it and boil it. Then add the peas. We give water to boil. Now reduce the fire to medium, and with a slightly open lid cook until the peas become soft. We'll peel the potatoes, cut them into cubes and add them to the soup. We continue to cook until the potatoes are ready. 2. Vegetable oil is heated in a frying pan and fry to finely chopped onions. Peeled and cut into thin strips of carrots we add to the pan and until lightening the carrots all together fry. The resulting roast is added to the soup. 3. In a dry frying pan, lightly fry the nuts. Let's cool down, then to small crumbs in a mortar crimper. Nuts are added to the soup, the fire is turned off and for ten minutes under a covered lid we let the soup stand. 4. On the plates we pour out the ready soup, sprinkle with crushed fresh herbs, and add croutons.
Servings: 6