Pea soup with beef
Beef broth - 2 lts.
Boiled beef - 300 gr.
Carrots - 50 gr.
Onions - 160 gr.
Potatoes - 450 gr.
Shelled peas - 1.5 cup.
Parsley - 15 gr.
Oil - 2 tbsp
Salt - 8 gr.
Bay leaf - 1 pc.
Cut the meat into pieces and put in boiling broth.
Pre-soaked peas rinse in cold water and put in a saucepan with the broth. Salt and cook on very low heat until peas softness.
Put into soup peeled, washed and sliced potatoes and cook for about 10-15 minutes.
Peel and wash the carrots and onions. Chop the onions and grate the carrots on a medium grater.
In a frying pan pour the oil and put the prepared vegetables. Fry, stirring until goldish and put in the soup.
Put the bay leaf, salt and boil for 2-3 minutes.
Remove from heat, add the greens when serving.
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