- Flow temperature:Hot dish
- Processing Type:Cooking
Wash the leek thoroughly and cut it into thin pieces. Peel the onions and cut into thin rings. Put the leeks in a large saucepan, cover with olive oil and simmer over medium heat for five minutes. Rinse the peas, add it to the leek and cover with water - six times the volume of them. Add greens, salt, pepper and cover. Cook over medium heat for half an hour until the peas are fully cooked. Try, if necessary, add spices. Take out a bouquet of greens and mix the soup. Put in a warm place.
Pour the sunflower oil into the pan and fry thin slices of brisket and onion circles until golden brown. Pour the soup into plates.
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