SPLIT PEA SOUP
1 lb split peas 1 bay leaf
1 o margarine A few mint leaves
1 medium onion A little milk
1 lb spinach or one small tin Salt and pepper
1 medium carrot
Soak the peas overnight and drain them and put them into two quarts of fresh water with a pinch of salt and bring to the boil and continue to boil gently. Meanwhile fry the roughly sliced onion and carrot in a little margarine for a few minutes and when the margarine is absorbed add them to the peas together with the bay leaf and seasoning and simmer until the peas are soft. Put in the washed and roughly chopped spinach when the peas are nearly ready and cook until both are soft. Pass the soup through a sieve or the thin mesh of a mouli mill (do not use a liquidizer as this would spoil the texture) and then thin with a little milk if it seems too thick. Serve it in a tureen, sprinkled with some roughly chopped mint and accompanied by a bowl of yogurt.
2 pints meat stock 3 cloves garlic
2 medium onions i margarine
3 large beetroot Juice of i lemon
1 celeriac or celery i bay leaf
3 medium potatoes A. few crushed dill seeds
2 skinned tomatoes 3 or 4 sprigs parsley
1 medium cabbage Some chopped parsley
1 square green pepper pint yogurt or sour cream
Cut the onions, celery, potatoes and pepper into very small pieces and fry them in the margarine for a few minutes in the bottom of a strong pot and then add the skinned tomatoes, crushed garlic, shredded cabbage, grated beetroot and the stock; season well and put in the herbs (whole) and simmer until the vegetables are tender. Pour the soup into a warmed tureen, stir in the lemon juice and sprinkle with finely chopped parsley. Serve very hot accompanied by a bowl of thick yogurt or sour cream.
NOTE Borsch is traditionally served with the vegetables as they are in the soup, but it can be put through the medium mesh of a mouli mill and be served as a purée.
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