You will need
    • peas - 1.5 cups;
    • chicken - 300 g;
    • potatoes - 2 pieces;
    • carrots - 1 piece;
    • onion - 1 piece;
    • vegetable oil;
    • Bay leaf - 2 pieces;
    • pepper
    • salt
    • greenery - to taste;
    • water - 3 liters;
Soak overnight the required amount of peas. This will reduce the time of cooking and improve taste quality by removing invisible film with peas.
Pour into the pan with the peas clean cold water and place on the tile. Before boiling remove the foam, cover the pan and cook the peas over very low heat for an hour.
In the meantime, take chicken, rinse under running water and cut into portions. By lapse of time, put the meat in the peas and continue to cook for about 30 minutes. Don't forget to remove the scum.
Peel carrots and onion. Pour into the pan with vegetable oil and add the carrots, chopped into cubes. Roast lightly. Finely chop onion and add to skillet, sauté until Golden brown.
Peel the potatoes, cut into cubes and add to the pan as soon as cooked chicken. Before boiling remove the foam. Salt the soup needed salt.
Put in a pan the onion and carrot, Bay leaf, pepper peas. Simmer the soup for another 5-7 minutes and allow to infuse.
Before serving, sprinkle the dish with finely chopped parsley, dill, cilantro and green onions. Pea soup goes well with crackers or black bread.