- A 3 L (3 quarts) saucepan
- 200 g (7 oz.) of dry yellow peas (the kind where each grain is cracked into halves)
- 3 medium potatoes, peeled and cut
- 1 onion
- 1 carrot
- 1 tablespoon of kisan canola cooking oil
- 3 bay leaves
- A handful of shredded fresh or dry dill
- Milled black pepper
- Optional: 2-3 cloves of garlic
- To speed up cooking process:
- Beforehand, place the dry split peas into a bowl covered with warm water; leave it overnight, and then drain.
- Pour 2.5 L (2.5 quarts) of water into a saucepan, add your prepared peas and boil for one to two hours, or until it almost turns into purée.
- Add the cut potatoes and salt to the saucepan.
- Make a stir-fry:
- Oil a frying pan, and turn on medium heat. Shred the onion, and stir-fry it until golden color.
- Grate the carrot, using a coarse grater; add the grated carrot to the frying pan, and fry for three to five minutes more (while stirring continuously).
- Add the stir-fry to the boiling saucepan, and let it boil for another seven to ten minutes.
- Then add the bay leaves, pepper and shredded dill. Boil for three to five minutes more.
- The soup is ready.
- Serve with rye bread.
- The Paper Bag Trick
- If you want your fruits to ripen quickly in a natural manner, place them in a paper bag.