Composition / ingredients
Step-by-step cooking
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Take the peas, if they are not crushed, then it is better to pre-soak them, it is better to do it overnight. And if you have crushed peas, then it is not necessary to soak them. Rinse the peas, put them to cook. When it boils, turn down the heat to slow and add baking soda on the tip of the knife, this is done so that the peas cook faster, but do not become porridge. The main thing is that the foam, which is formed at the same time, has not flooded your stove. After 20-25 minutes, add the chopped chicken fillet, add salt.
Fry onions and carrots in vegetable oil. Add the toasting to the soup. After 10 minutes, add the potatoes, cut into small cubes, to the same place. Cook until ready. Serve best with sour cream and parsley. For this soup, it is good to prepare croutons or just crackers, which can also be added to the soup or used instead of bread.
Caloric content of the products possible in the composition of 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
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
