Caspian Sea Split Pea Recipe
Ingredients
| Water | 6 Cup (16 tbs) | |
| Tomatoes | 2 Large | |
| Shredded cabbage | 1 Cup (16 tbs) | |
| Split peas | 1/2 Cup (16 tbs), dried | |
| Barley | 1/2 Cup (16 tbs) | |
| 2 large carrots, sliced diagonally | ||
| Minced parsley | 3 Tablespoon | |
| Tamari soy sauce | 1 Tablespoon | |
| Garlic | 2 Clove (5gm) | |
Directions
Place 2 cups of the water in a blender with the tomatoes.
Process on low speed until smooth.
Place the tomato mixture, cabbage, split peas, and barley in a large saucepan.
Bring to a boil over medium-high heat.
While the mixture is heating, add the carrots, parsley, and tamari.
Add the garlic by pushing it through a garlic press into the saucepan.
When the soup boils, stir, cover, and reduce heat to simmer.
Cook for about 1 1/4 hours or until the barley is tender.
Process on low speed until smooth.
Place the tomato mixture, cabbage, split peas, and barley in a large saucepan.
Bring to a boil over medium-high heat.
While the mixture is heating, add the carrots, parsley, and tamari.
Add the garlic by pushing it through a garlic press into the saucepan.
When the soup boils, stir, cover, and reduce heat to simmer.
Cook for about 1 1/4 hours or until the barley is tender.
Chef
