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Pea kuleshik
1 serving
Go through the peas, rinse, soak for several hours in cold water and cook. Pour so much water that it only covers the peas, adding part of the oil and grated white loaf. Spread the cooked peas with an unfiltered vegetable decoction from the roots of carrots and parsley, wipe through a sieve, season with lightly toasted finely chopped onions mixed with toasted flour, salt and bring to a boil. The kuleshik is served cut into small cubes and white bread browned in the oven.
Go through the peas, rinse, soak for several hours in cold water and cook. Pour so much water that it only covers the peas, adding part of the oil and grated white loaf. Spread the cooked peas with an unfiltered vegetable decoction from the roots of carrots and parsley, wipe through a sieve, season with lightly toasted finely chopped onions mixed with toasted flour, salt and bring to a boil. The kuleshik is served cut into small cubes and white bread browned in the oven.
dried peas - 300 g, carrots - 2 pcs., parsley root - 1 pc., onions - 1 pc., wheat flour - 2 tbsp. spoons, butter - 3 tbsp. spoons, loaf - 0.25 pcs.
