Description
Lived happily ever after I'm at the cottage this summer, Yes, have invented a new pea porridge. Rather, she has somehow sobralas. I've thinned beets and thought I would try now to cook from a young, fresh foliage. The soup was ready, and I decided to make goroshnitsa. And so we were all pleased with the result, that I decided to share with you my favorite cooks.
Ingredients
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Peas
1 cup
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Beets
1 handful
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Carrots
1 piece
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Dill
1 coup
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Salt
-
Water
1.75 cup
Cooking
First things first thoroughly wash and put on to cook the peas. I cooked in a slow cooker, so my ratio of beans and water was 1 to 1,75. You cook by the same method as used.
While the peas cooked, cut the thin stems of the beets.
Carrot I, too tiny, just yesterday thinned the bed. It is cut into rings. Most better carrots to RUB on a large grater.
Small cut dill.
For half an hour until cooked peas, pour the carrot. Give a little boil and pour tops. 5 minutes before end of cooking add the dill and vegetable oil. After each bookmark goroshnitsa stir.
Here and ready our good pea porridge. Not only delicious, but also very useful.
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