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The benefits of lentils have been known to mankind for a long time. This legume is very nutritious but low in fat, making it ideal for a dietary and healthy diet ...

Pea soup with sausage will keep a healthy food product - peas.

Most often, pea soup is prepared with smoked sausage, although there are many different recipes for this dish.

General principles of making soup with peas and sausage

To make the dish tasty, you need to properly prepare the food. Dried peas need to be poured with clean cool water, then it will cook faster. Split peas do not need to be soaked beforehand. The ingredient boils well in the very process of cooking.

It takes 15 to 90 minutes to cook the peas. It all depends on the type of product used, the time of soaking and your own preferences. After all, some people like to eat whole peas, while others prefer pea puree.

Do not add cold water to boiling pea soup with sausage. It is better to add boiling water so that the peas are well boiled.

It is worth paying attention to the fact that mashed pea soup should be kneaded hot.

Shredded sausage can be placed in a saucepan in boiling pea broth or in a skillet with onions and carrots. Such an ingredient will add an unforgettable flavor to the dish.

Season the finished dish with herbs. Peas can cause bloating. If you add a small amount of dill to each plate, you can avoid unpleasant sensations in the intestines, and the dish will acquire a unique taste.

Don't forget about traditional croutons. They can be cooked in the microwave and served with pea soup.

Green pea puree soup with sausage

vegetable broth - 760 ml

green peas - 380 g

chives - 6 g

olive oil - 78 ml

parsley - 55 g

smoked sausage cervelat - 80 g

freshly ground pepper - 14 g

laurel leaves - 2 g

Chop the peeled onion not very coarsely.

Wash the lettuce leaves thoroughly.

Chop into medium pieces.

Cut the peeled garlic clove into petals.

Rinse the parsley with water. Chop coarsely.

Heat oil in a saucepan.

Fry the onions until soft.

Put in the salad. Mix.

Fry, stirring occasionally.

Pour in green peas.

Cut the sausage into pieces. Chop into small slices. Add to container.

Lay out the chopped garlic.

Add chopped parsley.

Pour the hot vegetable broth so that the ingredients are covered.

Wait for the soup to boil. Cook for 3 minutes.

Pour some of the broth.

Puree the mixture with a blender.

Add some of the broth.

Season with pepper, salt.

Put the laurel leaf.

Pour in the cream. Warm up.

Serve the pea soup with hot sausage.

Pea soup with smoked sausage

smoked sausage - 145 g

potatoes - 120 g

fat for frying - 40 ml

rock salt - 4 g

allspice - 3 g

fresh herbs - 85 g

laurel leaf - 1 pc.

Sort out dried peas from garbage: pour into a deep container, add water, remove garbage, rinse in several waters.

Transfer the ingredient to a soup pot.

Pour in 3 liters of water. Cook over low heat.

Rinse carrots well. Cut off the peel. Cut along the middle. Chop into thin half rings.

Remove the husk from the onion. Wash in water. Cut into medium slices.

Melt the fat in a skillet. Put vegetables there. Fry.

Peel potatoes. Grind into medium-sized slices.

Chop the sausage into thin strips.

Place prepared vegetables.

Add the cuts of sausage. Cook the soup over medium heat until the peas are tender.

Put allspice in a saucepan.

Throw a laurel leaf.

Rinse fresh herbs in cool water. Chop finely.

Put some of the chopped greens in a saucepan.

Serve the finished soup with peas and pieces of sausage.

Pour the leftover greens into bowls of hot soup.

Pea soup with sausage and chicken

onions - 135 g

dried split peas - 90 g

parsley - 50 g

sausage with pieces of bacon - 8 pieces

beef broth - 1.55 l

dried herbs - 4 g

butter - 45 g

chicken fillet - 220 g

Pour the peas with cool water. Leave to soak overnight.

Rinse carrots in water.

Remove the husk from the onion. Chop into rings.

Fry vegetables in oil.

Chop the sausage into small pieces.

Put in a frying pan.

Cut the chicken into strips.

Pour into the mixture.

Fry for a few more minutes.

Season with salt and herbs.

Cook over low heat for 55 minutes.

Rub the thick part of the mixture through a sieve.

Put in broth.

Bring the sausage and chicken pea soup to a boil.

Arrange on portioned plates.

Chop the herbs. Decorate a fragrant dish.

Pea soup with garlic and sausage

Fresh green peas - 320 gr.

Smoked sausages - 240 gr.

Mix of frozen vegetables - 265 gr.

Chicken broth - 780 ml

Boil the peas in boiling water.

Turn 100 g of peas into mashed potatoes.

Set aside leftovers.

Pour the broth into a deep saucepan. Wait until the liquid boils.

Put the vegetable mixture in there.

Cook for 4 minutes.

Add pea puree.

Pour in the boiled peas.

Chop the sausages into thin slices.

Cook for 7 minutes.

Remove container from heat.

Get rid of the garlic scales.

Pass through the garlic.

Put in a flavored pea soup with sausage.

Serve the dish with bread slices fried until golden brown.

Pea cream soup with sausage and cream

potatoes - 255 g

dried peas - 490 g

sunflower oil - 30 ml

bouillon cube - 1 pc.

pepper - to taste

favorite spices - 40 g

boiled sausage - 50 g

cheese cream - 48 g

Rinse the peas in running water.

Rinse the onion. Clear. To cut in cubes.

Remove the top layer from the carrots. Wash in cool water. Chop into strips.

Put the peas in a saucepan.

Pour cold water. Leave on for 35 minutes.

Place container on fire.

Bring its contents to a boil.

Cook over low heat until the peas are completely boiled for about 75 minutes.

Cut the skin off the potatoes. Wash. Grind into medium sized cubes.

Add potatoes to the peas.

Add a cube of meat broth.

Pour in small slices of cooked sausage.

Cook everything together for 25 minutes.

Put onions and carrots in hot oil.

Simmer, stirring occasionally, over low heat for 3 minutes.

Put the vegetables in the soup.

Cook for another 7 minutes.

Beat the finished pea soup with sausage using a blender.

Serve a fragrant delicacy with fresh herbs and a spoonful of cream cheese.

Pea soup with celery and smoked sausage

smoked sausage slices - 70 g

potatoes - 90 g

green peas - 400 g

leaf celery - 2 petioles

white onion - 60 g

butter - 46 g

chicken broth - 960 ml

Put the container with broth on fire.

Bring the liquid to a boil.

Peel potatoes. Chop into small cubes.

Peel the white onion. Cut into rings.

Heat oil in a saucepan.

Fry the onions until golden brown.

Cut the celery into thin rectangular pieces.

Add potato slices to boiling broth. Boil for 6 minutes.

Add sauteed onions and celery.

Lay out the sausage pieces.

In the same saucepan on the remaining butter, fry the peas until semi-soft.

Put some of the peas in the broth. Cook for 3 minutes.

Pour in freshly ground pepper.

Grind the components of the soup into a homogeneous mass using a blender.

Pour in the remaining whole peas.

Boil.

Pour into bowls.

Steal with heavy cream.

Serve the soup with a delicate consistency and creamy taste immediately after cooking with herbs.

Canned Bean Pea Soup with Sausage

tomato paste - 115 g

potatoes - 260 g

canned beans with tomato sauce - 160 g

green peas - 135 g

soft tomatoes - 90 g

tomato juice - 45 ml

granulated sugar - 5 g

fresh herbs - 80 g

Finely chop the peeled onion.

Place in a skillet with butter.

Simmer over low heat. Cover the container with a lid.

Put soft tomatoes in a bowl. Pour boiling water over. Leave on for 6 minutes. Drain the liquid. Remove the skin. Chop the pulp.

Add to the onion.

Pour in the peas. Simmer the vegetable dressing for 15 minutes.

Wash the potatoes. Remove the skin. Cut into small cubes.

Pour 3 liters of water into a saucepan. Wait until the water boils.

Throw in the potato slices.

Cover the container with a lid.

Cook for 12 minutes over medium heat.

Cut the sausage into thin slices.

Add tomato juice to the vegetable dressing. Mix.

Add tomato paste. Let it boil.

Remove the pan from the stove.

Put the chopped sausage in a saucepan.

Add vegetable dressing.

Place the canned beans in the tomato.

Bring the soup to a boil.

Add fresh herbs.

Remove the pan from the heat.

Let the dish brew.

Serve after 10 minutes.

Pea soup with sausage and cheese

chicken legs - 380 g

potatoes - 170 g

frozen peas - 425 g

frozen corn - 105 g

allspice peas - 4 g

processed cheese - 200 g

Place the curds in the freezer.

Put the hams in boiling water. Boil until cooked. Cool down. Separate meat from bones.

Remove the top layer from the potatoes. Rinse. Cut into cubes. Throw in a bowl of broth.

Peel the carrots. Grate on a medium grater. Add to broth.

Grate curds. Put in a saucepan. Stir the mixture well.

Add large sausage slices.

Sprinkle the seasoning over the soup.

Cook the mixture until the potatoes are ready.

Add meat 5 minutes before the end of cooking.

Pea soup with sausage is ready.

• It is better to use split peas for soup. This product takes a small amount of time to cook completely.
• The better the peas are washed, the tastier the finished dish.
• It is better to fill the peas with water and leave for several hours to swell.
• If the pea soup with sausage is thick, you can dilute it with boiled water to the required consistency.
• If frozen green peas are added to the dish, you should not defrost them first.
• It is better to serve pea sausage soup with fried crispy croutons, grated garlic or white bread croutons.
• You can add mint to a pea and smoked sausage dish.
• Sausage can be any, the most inexpensive. It is better that it be smoked, then the soup will turn out to be aromatic and tasty.
• Pea soup tastes better if you add fresh herbs to it.
• The can of canned beans must be opened in advance. If the food is spoiled, it is better to throw it away. In this case, you need to add more tomato juice to the dressing.
• For the preparation of mashed pea soup, it is better to use frozen processed cheese so that you can grate them.
• Peas must be soaked in water for at least 120 minutes. Better to fill it with water and leave it overnight.
• Pea sausage soup should be infused for about 15 minutes.
• To prepare a dish in a multicooker, you should use the "Stew" mode.
• Thoroughly washed peas will help reduce the chances of gas formation in the intestines.
• Soup containing peas is not recommended to be washed down with cold water.

Pea soup is the first dish that many of us love to enjoy. The main ingredient of the soup is dried peas, which become soft during the cooking process, boil down and give the first dish a unique taste and aroma. Pea soup can be very high in calories. It all depends on the choice of products for cooking. But its benefits are very large, and you should not refuse a plate of delicious, hearty pea soup with smoked sausage, which we will now prepare.

Take these foods.

The first step is to prepare the peas. You can take any kind of dry peas. In my case, not whole green peas.

Rinse thoroughly under running water to make the water clear. Rub the peas directly between your fingers. To speed up the process of cooking peas, you need to fill it with cold water for several hours. It is most convenient to do this procedure at night. If your kitchen has a multicooker-pressure cooker, then you don't need to soak the peas in water. In a pressure cooker, it boils well and turns into a puree.

Add the prepared peas to the cooking pot, pour water and send them to the fire, it can be strong. Bring to a boil and reduce heat. Remove the foam during the cooking process. Cook the peas until soft for 30 to 50 minutes over moderate heat. In this recipe, the peas are not mashed.

In the meantime, let's prepare the rest of the ingredients. Rinse the potatoes, remove the peel. Cut into arbitrary small pieces.

Cut the smoked sausage into cubes or strips, of your choice.

For frying, cut the onion into small pieces, grate the carrots on a coarse grater. Fry in sunflower oil until soft, 5-7 minutes, over low heat.

When the peas are boiled, add the chopped potatoes. Cook the potatoes until cooked.

We have the main ingredients ready. Add stir-fried vegetables, chopped sausage. Season with salt, ground black pepper, bay leaves. Bring to a boil. Cook over low heat for 10 minutes.

Add chopped dill or other herbs, simmer for a minute and turn off heat. Pea soup with smoked sausage is ready. Serve with white croutons.

Bon Appetit!

Pea soup with sausage was first cooked by British sailors. Why did they choose this simple dish? This is because peas are perfectly stored and do not deteriorate for a long time, which was just what came in handy during long journeys on the water. For the same reason, sausages, bacon, ham and corned beef were chosen as substitutes for meat. In Germany, pea soup with sausage is a traditional dish and is served on a bread plate. The Germans, so fond of pea soup that they canned it and actively use it as a quick snack. In Soviet times, pea soup with sausage gained maximum popularity, since in times of shortage it was extremely difficult to get smoked ribs.

In order not to spend a lot of time making pea soup, the main ingredient - peas, should be soaked overnight. Then, in the morning, cooking the peas will take only 20 minutes. For those who like to prepare meals as quickly as possible, we recommend using canned peas. But it should be borne in mind that the taste of the soup will change dramatically.

Of course, at present there is no food shortage, and the habit of making quick pea soups with sausage has remained with the hostesses. Why not, if it turns out to be tasty and quick to prepare a complete first course. It is not necessary to take smoked sausage for such a soup; you can use boiled sausages and even sausages. Of course, with such ingredients, there will be no aromatic smoked taste, but the soup will turn out to be dietary, which can be given to children. For those who like to eat tightly, we can advise you to combine smoked meat with smoked sausage, so the soup will turn out to be very satisfying, high-calorie and will charge you with the necessary energy for the whole working day.

It is in the soup that the real quality of the sausage and its freshness are revealed. There are unpleasant surprises for the hostesses - for a long time they bought sausage for sandwiches, but in the soup it actually dissolved, scattering into small pieces. To avoid such an unpleasant story, you need to carefully choose the sausages for this soup. The first rule is not to take already cut sausage, it is not known how long ago the cut was made. The second rule is not to take a product if a specific composition is not written on the shell or label. The third rule is not to take "soy" sausage, such a product begins to crumble into pieces during cooking.

How to make pea sausage soup - 15 varieties

Rich soup with a masculine character. It is this that can be cooked for lunch so that the "miners" are satisfied.

Ingredients:

• Peas - 1 glass
• Hunting sausages - 150 grams
• Potatoes - 4 pieces
• Onions - 2 pieces
• Carrots - 2 pieces
• Greens - 1 bunch
• Salt, pepper - to taste

Preparation:

The peas were soaked overnight. We make frying from chopped onions and shredded carrots. Put chopped potatoes, peas and frying into boiling water. Cook for 15 minutes, but for now, fry the sausages, which also need to be chopped. Add sausages to the soup, cook for five minutes. Cut the greens, sprinkle the soup with it, salt and pepper. A couple more minutes on the fire and you can turn it off.

This soup was created especially for all lovers of rich broths. To taste, this first dish is somewhat reminiscent of a hodgepodge and may well serve as its alternative.

Ingredients:

• Peas - 1.5 cups
• Sausage - 150 grams
• Bones - ½ kilogram
• Bacon - 50 grams
• Onion - 2 pieces
• Chili pepper - ½ piece
• Carrots - 2 pieces
• Tomato paste - 1 glass
• Salt, pepper, thyme, rosemary - to taste

Preparation:

The peas were soaked overnight. Boil the bones until a strong broth is obtained. We make frying from chopped onions, chili and shredded carrots. Throw peas and fry into boiling water. Cook for 15 minutes, but for now, fry the sausage and bacon, which also need to be chopped. Add meat ingredients, tomato paste, cook for five minutes. Season the soup. A couple more minutes on the fire and you can turn it off.

If you are not afraid of experimenting in the kitchen, you can add prunes to the soup. The sweet taste of dried fruit will favorably emphasize the smoked ingredients.

Any soup can be made cheese, this soup is no exception. And if you choose processed cheese with a "bacon" flavor, the first course will become even more aromatic.

Ingredients:

• Peas - 1 glass
• Hunting sausages - 5 pieces
• Potatoes - 3 pieces
• Onion - 1 piece
• Processed cheese - 2 tablespoons
• Carrots - 2 pieces
• Greens - optional
• Salt, pepper - to taste

Preparation:

The peas were soaked overnight. Cook for 30 minutes, then add the potatoes. We make frying from chopped onions and shredded carrots. At the very end of frying, add the chopped sausage. Add the remaining ingredients to the peas and potatoes - frying and processed cheese. Cook until the cheese is melted.

The more beans in the soup, the more satisfying it is. Therefore, this first course is perfect for cold winter days when you want a hot stew.

Ingredients:

• Green peas - 3 tablespoons
• Cooked smoked sausage - 70 grams
• Potatoes - 2 pieces
• Bacon - 50 grams
• Onion - 1 piece
• Carrots - 1 piece
• Pickled cucumber - 2 pieces
• Lentils - 3 tablespoons
• Greens - 2 tablespoons
• Garlic - 1 clove
• Chili pepper to taste

Preparation:

Put peas, lentils and chopped potatoes into the finished broth or just salted water. Cook for half an hour. We make a frying from a chopped onion. bacon, sausages and shredded carrots. At the very end, add the grated pickled cucumbers. We keep on fire a little more. Knead the boiled potatoes a little right in the broth, it is not necessary to achieve the perfect puree soup. Add frying, chili, grated garlic and chopped herbs to the soup. Cook for a couple of minutes and you're done.

An excellent result will be obtained if the lentils are replaced with chickpeas. Chickpeas are chickpeas with a special original taste. It will add a little piquancy to the dish.

There is a multicooker in virtually every home and if you like to cook first courses in it, then this recipe will come in handy.

Ingredients:

• Peas - 150 grams
• Boiled sausage - 200 grams
• Meat on the bone - 300 grams
• Potatoes - 3 pieces
• Onion - 1 piece
• Vegetable oil - 2 tablespoons
• Carrots - 1 piece
• Salt, herbs - to taste

Preparation:

Pour vegetable oil into the bowl of the multicooker, put the chopped onion with sausage and grated carrot. Fry for 10 minutes. Add chopped potatoes and meat, washed peas to the bowl. Fill with hot water, set the Soup program, cooking time 2 hours. When serving, sprinkle with herbs, add salt if necessary.

Such a soup turns out beautiful, colorful just like from the picture! It will perfectly cheer you up and whet your appetite.

Ingredients:

• Peas - 500 grams
• Sausage - 200 grams
• Chicken - 200 grams
• Carrots - 2 pieces
• Onion - 1 piece
• Bulgarian pepper - ½ pieces
• Tomato - 2 pieces
• Vegetable butter - 1 tablespoon
• Garlic - 2 cloves
• Salt, spices - to taste

Preparation:

We boil the chicken and take out the meat, it is on its broth that the soup will be cooked. Throw in the peas, cook for 20 minutes. Until the peas come to a condition, we cut the onion, carrot, pepper, peeled tomatoes. Fry the sausage with garlic in a skillet. The peas are ready - we throw in the vegetables. Cook for 10 minutes and then puree the soup. Add to it fried sausage with garlic and chopped boiled chicken. Salt and pepper as desired.

It was this recipe that the hostess adhered to in Soviet times. Nothing superfluous - the simplest and most affordable ingredients.

Ingredients:

• Peas - 500 grams
• Smoked sausage - 150 grams
• Potatoes - 5 pieces
• Onion - 1 piece
• Carrots - 1 piece
• Salt to taste

Preparation:

Fill the peas with cold water, bring to a boil and leave to simmer for 40 minutes over low heat. As soon as the peas are ready, add the potatoes to it. Cook for about 20 minutes. At this time, we make frying from onions and carrots, as well as three grated sausages. The potatoes are boiled - we mash them in mashed potatoes right in the broth. Then put the frying and sausage into the soup. We boil for a couple of minutes, you can remove from heat. The soup needs time to infuse.

Children like this soup very much, as it looks funny and unusual. The recipe can be attributed to "whip up", the approximate cooking time is 20 minutes.

Ingredients:

• Green peas - 1 can
• Sausage - 200 grams
• Potatoes - 3 pieces
• Corn - 1 can
• Onion - 1 piece
• Carrots - 1 piece
• Greens to taste

Preparation:

We make frying from onions, carrots and sausages. We send potatoes to boiling water, and after 10 minutes the remaining ingredients are frying, peas and corn. Sprinkle the finished soup with herbs.

Instead of canned corn, you can add the Mexican Mix frozen vegetable platter with corn added. In addition to corn, it will also contain Bulgarian pepper. Thus, the dish will turn out to be more interesting in taste.

It is appropriate to serve homemade croutons or croutons with this soup. The dish turns out to be homemade, rich, just for family evenings.

Ingredients:

• Peas - 200 grams
• Sausage - 200 grams
• Pork ribs - 500 grams
• Carrots - 2 pieces
• Onion - 1 piece
• Tomato - 3 pieces
• Paprika - 30 grams
• Potatoes - 5 pieces
• Salt, spices - to taste

Preparation:

We soak the peas overnight, and in the morning we begin to cook them. When the peas are actually boiled down, add the ribs to it. While the base of the soup is boiling, we will make frying from onions, sausages, carrots, tomatoes and wigs. Don't forget about potatoes - you need to cut them. The peas with ribs have been sufficiently cooked in tandem, which means it's time to add frying and potatoes. Cook the soup until the ingredients are fully cooked.

This is a very satisfying soup that consists of legumes and meat. It will be appreciated mainly by men who believe that you need to leave the table with a full stomach.

Ingredients:

• Peas - 1 glass
• Sausage - 100 grams
• Meat - 100 grams
• Beans in their own juice - 1 can.
• Garlic - 2 cloves

Preparation:

The peas were soaked overnight. We make sausage frying, chopped and chopped garlic meat. Throw peas into boiling water, and after 20 minutes and fry. Cook for 15 minutes, add beans. We are waiting for another 10 minutes, turn off the heat and you can feast on the soup.

If it is customary in your family to cook soups on strong beef broth - this is a dish for you. Such a soup can create competition for both borscht and kharcho, it will definitely take root on your table.

Ingredients:

• Peas - 2 cups
• Smoked sausage - 50 grams
• Potatoes - 4 tubers
• Onion - 1 piece
• Beef meat - 400 grams
• Carrots - 1 piece

Preparation:

Fill the beef with 2.5 liters of water and cook until the meat is cooked. Throw the soaked peas into the broth and cook until tender for 35 minutes. We make frying from onions and carrots. Add potatoes to the peas and continue to cook until cooked. Boiled peas with potatoes - add frying, boiled chopped meat and sausage. Cook for another five minutes, and then let the soup brew.

Usually, many people have a lot of pleasant memories associated with this soup: first excellent tests, first love, the first self-cooked dish. Do you want to feel nostalgic? Time to the stove!

Ingredients:

• Peas - 1.5 cups
• Sausage - 250 grams
• Sausages - 150 grams
• Carrots - 1 piece
• Onions - 1 piece
• Potatoes - 3 pieces

Preparation:

Throw the soaked peas into boiling water. We are waiting for 20 minutes, it was the turn of the sliced ​​potatoes to join the peas. We make frying from onions and carrots, as well as sausages and sausages. Boiled potatoes with peas, we supplement them with sausage and vegetable frying. A couple more minutes on the fire and the soup is ready.

A seasoning such as Italian herbs is quite specific, it immediately gives the dish an interesting taste and aroma. If you have not tried adding these spices while cooking, you must definitely correct the mistake!

Ingredients:

• Peas - 1.5 cups
• Smoked sausage - 100 grams
• Potatoes - 2 pieces
• Bacon - 3 slices
• Onion - 1 piece
• Carrots - 1 piece
• Italian herbs - 1 teaspoon
• Vegetable butter - 2 tablespoons
• Greens to taste
• Salt to taste

Preparation:

Throw the soaked peas into boiling water. We wait 20 minutes, it was the turn of the sliced ​​potatoes to join the peas. We make frying from onions and carrots, as well as bacon and sausages. Boiled potatoes with peas, we supplement them with sausage and vegetable frying. Be sure to generously season the soup with Italian herbs. A couple more minutes on the fire and the soup is ready.

What is the secret of this soup? He beckons and beckons, you fall in love with him from the first spoon. Everything in this soup is balanced down to the last ingredient.

Ingredients:

• Peas - 100 grams
• Smoked sausage - 200 grams
• Potatoes - 4 pieces
• Carrots - 1 piece
• Onion - 1 piece
• Daikon - 100 grams
• Turmeric - 1/2 teaspoon
• Sweet paprika - 1/2 teaspoon

Preparation:

Throw the soaked peas into boiling water. We are waiting for 20 minutes, it was the turn of the sliced ​​potatoes to join the peas. We make frying from onions, daikon and carrots, as well as sausages. Boiled potatoes with peas, we supplement them with sausage and vegetable frying. Be sure to generously season the soup with paprika and turmeric, cook for a couple of minutes. Ready!

Daikon is a Japanese radish, so it can be easily replaced in recipes with ordinary radish. If you wish, you can replace the daikon with radishes, just try it before adding it to the soup, as long as it is not bitter.

If you don't want to stand behind the stove for a long time and wait for the dry peas to cook, then this recipe will come to the rescue! With canned peas, you need very little cooking time, and the result is delicious!

Ingredients:

• Canned peas - 1 can
• Cooked smoked sausage - 150 grams
• Potatoes - 2 pieces
• Onion - 1 piece
• Carrots - 1 piece
• Greens - 2 tablespoons
• Salt, pepper - to taste

Preparation:

We send the sliced ​​potatoes to boil, and at this time we will make a roast from onions and carrots. The potatoes are ready in 20 minutes, which means it's time to add other frying ingredients, peas, crumbled greens and sausage to it. Cook for another 5-7 minutes and the soup can be eaten