To start, cook the peas in a separate bowl. Rinse well, pour on your finger with cold water, put on fire. Once boiling, diminish the fire, waiting to boil water. Evaporated - pour cold water on the finger, again boil. To over-boil the peas are ready)

While cooking peas, do peretarka onion + carrots, I added half a teaspoon of sugar.

Salt the peas. Mix the peas and pariarch. Soup base is ready. (I love when the peas are soft, so after cooking I'm a little confused, but it's not for everybody).

In a saucepan, pour 2.5 liters of water (I have a five-liter saucepan), add thinly sliced potatoes, chopped ribs and cook until cooked potatoes. Then add the peas and salt with herbs to taste. Fragrant pea soup is ready))