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For 1.5 cups of whole dried peas, you need to take:

• About 3 liters of water; • 2 medium potatoes; • 1 onion; • 1 tbsp of sunflower oil; • 1/4 cup chopped walnuts; • Salt, black pepper to taste.

For decoration: • Fresh greens; • Rye rusks.




1. Pour cold boiled water over the peas and leave to swell for several hours. Then boil the salted water and add the peas. Wait for the water to boil.


2. Then reduce the heat a little and cook under a closed lid until the peas are soft, but not yet fully cooked. At this time, add the peeled and diced potatoes to the soup.
3. Put a frying pan on fire, heat vegetable oil and fry finely chopped onion until transparent.


4. Then add the chopped carrots and fry until the carrots are lighter. Add the resulting fry to the soup.
5. Fry the nuts a little in a dry frying pan. Leave to cool, then grind them in a mortar to fine crumbs. Add the walnuts to the soup, turn off the heat, and cover on the stove for about 10 minutes.


6. Pour the prepared soup into bowls, sprinkle with fresh herbs and croutons.