Potato - 3 pieces
Pea mix - 1 cup
Bacon - 100 g
Garlic - 1 clove
Sunflower oil - 1 tablespoon
Salt to taste
Ground black pepper to taste
Onion - 1 piece
This soup is better to eat immediately, the next day it will turn into porridge and will not be attractive at all.


1. Wash the peas and put them in a saucepan, pour a liter of water, salt, pepper, bring to a boil and cook for an hour on low heat under the lid.
2. After an hour, add potatoes cut in small squares to the pan.
3. Finely chop the garlic and onion, put in the pan and fry in sunflower oil until golden brown. Cut bacon strips across into pieces, about one and a half to two centimeters and add to the pan to the onions and garlic, fry to the desired degree of ruddy.
4. Check if the potatoes are ready. If yes, crush the pea-potato mixture in mashed potatoes directly in a saucepan and add bacon with garlic and onion.
5. Ready soup mix as it should, remove from the stove and let stand a little under the lid. When serving, you can decorate with a strip of fried bacon and greens.

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