Pea soup
Description
Peas are a traditional product of Russian cuisine. Although pea soup is currently undeservedly forgotten and has been replaced by pea soup, this dish used to be prepared more frequently than other types of soups. Pea soup is very filling and aromatic. Pea soup can be served with wheat or rye croutons. Very tasty pea soup is made from dried peas. Preparation: Sort and rinse the peas. Place in a bowl, cover with cold water, and soak for 8 hours, making sure the water covers the peas throughout soaking. Drain the peas in a colander or sieve. Coarsely chop turnip, carrot, onion, and parsley root (or celery). Place the peas, ham, chopped vegetables, and parsley into a heavy-bottomed pot, pour in 6 bowls of cold water—the same amount you will use for serving the soup. Bring to a boil, skim off the foam, reduce heat, and simmer over medium heat for 2.5–3 hours. 30 minutes before the end of cooking, add salt to taste and crushed cumin ground in a mortar. Remove the ham from the soup, cut it into medium-sized pieces, and return it to the pot. Garnish the soup with chopped dill and serve immediately. The soup is ready to serve.