Dishes with peas

Salad from a young pea

250 g of fresh peas, 200 g of carrots, 50 g of onions, 40 g of vegetable oil, 1 lemon, a bunch of parsley and dill, salt to taste.

Grate carrot on small grater, finely chop onion, dill and parsley, add lemon peel. Peel young, sweet peas from the pods( or use canned).

All mix, squeeze the lemon juice, add salt to taste, add vegetable oil.

Milk soup with young peas

400 g of green peas, a glass of milk, 1 tbsp.spoon of semolina and butter, 1 egg, salt and dill to taste.

Peel young peas from pods, pour a small amount of water, salt and cook until half cooked. At this time, boil the egg hard boiled and boil the milk. Dissolve semolina with cold water and pour into boiling peas, boil for 4-5 minutes. Pour the milk into the soup, stirring as soon as it boils, remove from heat. Wash, dry on a towel dill, finely chopped.

Serve, adding to each plate half of eggs and dill greens.

Green stewed beans

750 g of peeled green beans, 5 - 6 feathers of green onions, 0.5 cups of olive oil, 1 glass of water, 5-6 cloves of garlic, 3 tbsp.spoons of chopped dill and parsley, salt and red ground pepper to taste.

Peel the beans from the peel, cut in half.

Finely chop the green onions and put them all together in a cast 10.Pour water, vegetable oil and bring to a boil over high heat. As soon as the beans boil, reduce the heat and cook until soft. Add chopped greens, red ground pepper and salt and put out until the water has completely evaporated.

Serve on the table either hot or cold.

Mexican chilli( Georgian lobio)

1 liter of beans, 1/2 kg of beef ground meat, 2-3 onions, 0.5 l of tomato paste, 2-3 tbsp.spoons of vegetable oil, a lot of greens( dill, parsley, basil, always coriander), salt and red pepper to taste.

Boil the beans by peeling them off. If the beans are dried, then pre-soak them at night and peel. Finely chop the onion and fry together with minced meat in vegetable oil until friable. Add the forcemeat to the beans, pour the tomato paste( you can replace it with ketchup, then do not salt it), add salt, add the red pepper, heated in vegetable oil, and choke the chilli on a small fire until a thick mass is formed.

Before serving, spread the table generously with finely chopped greens.