Housewives resort to all sorts of tricks to make a delicious and rich pea soup-puree.
So, long soaking, soda and other “goodies” are used.
However, there is a much more convenient way to cook the first course, which does not require preliminary preparation of ingredients.
So, before throwing the peas into the pot, it is worth rinsing them. Note: when you throw the peas, the water should boil and be level with the peas, not higher.
Now you can safely cover the pan with a lid and cook for 15 minutes.
During this time, some of the liquid will evaporate, so you will need to pour ice water into the pan so that the water just covers it again.
Then you should proceed according to the old scheme: boil for 15 minutes, add water, boil, add...
On average, 2 cups of peas require three times more water. The main thing is that the liquid does not completely cover the peas.
When you add the third time, add a potato cut into 4 pieces to the pot along with the water. While the potato is cooking, fry the onion in a frying pan, then remove the potato from the pot and mash it with a fork, after which you can add it back to the soup.
Now that the peas have boiled, stir the future dish thoroughly, add water for the last time, add onion, spices and salt.
