Composition / ingredients
Cooking method
1. Rinse the peas and fill with water. Let stand and swell for at least 2 hours.
2. Pour water into the bowl of the slow cooker and add the peas, salt. Cook in the "SOUP" mode for 1 hour.
3. Peel carrots, onions and potatoes and cut into cubes, add to boiled peas. Turn on the "SOUP" mode and cook everything together for 30 minutes.
4. Wash and chop the parsley (press a little to decorate the finished dish), add it and sugar to the soup before the end of cooking.
5. Chop the soup with a blender.
6. Cut the brisket into small pieces and fry with vegetable oil in the "FRYING" mode.
7. Cut the bread into strips, mix with grated garlic and dry in the oven for about 20 minutes at 100 degrees.
8. When serving, put the meat and crackers on top, garnish with the remaining parsley.
Bon appetit!
Calorie content of the products possible in the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dried green peas, unboiled whole - 340 kcal/100g
- Crushed raw peas without seed coating - 348 kcal/100g
- Crushed boiled peas - 115 kcal/100g
- Turkish peas, dried, uncooked - 360 kcal/100g
- Dried, uncooked cow peas - 343 kcal/100g
- Dried boiled cow peas - 76 kcal/100g
- Dried peas - 322 kcal/100g
- Peas - 298 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- White bread - 266 kcal/100g
- Pork brisket - 155 kcal/100g
