Milk Soup with Grains, Potatoes, and Green Peas

A light and aromatic soup with shrimp, green peas, and fresh vegetables.

A simple and nutritious milk soup with peas (or beans/pearl barley). Pre-soaked peas are cooked until tender, then milk and butter are added. Ideal for a light lunch or dinner.

Thanks to the pork on the bone, the broth turns out very rich, and pre-fried buckwheat makes the soup's flavor even more pronounced. This hearty and aromatic first course is perfect for a satisfying lunch!

We present an unusual soup variation with seaweed, canned peas, and buckwheat. This soup is cooked without meat, making it suitable for fasting days. The distinctive taste of seaweed makes it a successful addition to your lunch menu.

Prepare a light and aromatic meat-free pea soup. It's a simple and nutritious option for lunch.

Soak dried peas overnight. Then, change the water and cook them until partially done. Add diced potatoes, and after 15 minutes, add sautéed chopped root vegetables and diced pumpkin. Season with salt to taste and cook for another 5-10 minutes until the pumpkin becomes translucent. Serve the finished soup immediately. Zucchini or pattypan squash can be used instead of pumpkin.