You will need
    • For the first recipe:
    • fresh green peas;
    • lamb;
    • bow;
    • tomatoes;
    • potatoes;
    • garlic;
    • Bay leaves;
    • salt;
    • pepper.
    • For the second recipe:
    • frozen peas;
    • frozen mixed vegetables;
    • bow;
    • paprika;
    • vegetable oil;
    • potatoes;
    • seasoning for soup;
    • pepper;
    • salt;
    • noodles;
    • greens;
    • sour cream.
    • For the third recipe:
    • fresh green peas;
    • meat broth;
    • bow;
    • celery;
    • potatoes;
    • smoked sausage;
    • bacon;
    • thyme;
    • black pepper;
    • Bay leaves;
    • cloves;
    • parsley.
If you want to make a hearty meal, prepare the soupthe next. Rinse and sort through 300 grams of fresh green peas. Put in a pot of water 500 grams of lamb and simmer 20 minutes on very low heat, removing foam as necessary. While the meat is cooking, peel 2 medium onions and slice into strips. Put onion and green peas in a saucepan. Scald with boiling water 4 fresh tomatoes and remove the skins, chop. Wash and rinse 400 grams of potatoes, cut it into small cubes. In 15 minutes after you put the peas in a saucepan add tomatoes and potatoes, and season soup 3 chopped cloves of garlic, a few Laurel leaves, salt and pepper to taste. Continue to cook until cooked potatoes.
Prepare a light soup of green peas. For this defrost is 200 grams of vegetable mixture and 300 grams of peas. Finely chop one large onion and fry it until dark Golden brown in vegetable oil in the pan in which you cook the soup. Sprinkle over onions two teaspoons of paprika and cover with water, to not burnt. Cut into cubes 2 potatoes and add to the onions. Give it a little boil and sprinkle your favorite seasoning for soup and pepper and salt. Then put enough noodles and cook until tender. Decorate the soup with chopped greens and serve with sour cream.
Another version of the soup with green peas – a spicy and savory. To cook it put 400 grams of fresh green peas in a saucepan and pour 500 grams rich beef broth, add about one liter of water and put on fire. While the broth is boiling, peel two onions, slice and place in a saucepan. Slice 3 stalks of celery, chop 2 peeled potato, cut into cubes 2 smoked sausage and 150 grams bacon. In boiling broth put celery, potatoes, sausages and bacon, reduce heat to low. Spice the soup with a pinch of thyme and three peas of black pepper, cover the pan and cook until until the soup becomes thick. A few minutes before the end of cooking, add 3 Bay leaves and 2 cloves. Ladle into soup bowls and garnish with chopped parsley.