Wash the green onion and cut it into small pieces, separating the leaves from the white part.
We cut the smoke into small cubes.
Put the smoked cubes in the hot oil and brown them a little. Add the white part of the green onion, then, when it starts to soften, add the peas. Extinguish with enough hot water to cover it and to overcome it with two fingers. Add a little salt or base for food, pepper and cook until the peas are soft. If necessary, fill with water.
Add the green leaves from the onion and the washed and chopped lettuce. If the lettuce is tender, we stop the fire when it first boils, if it is older, we boil it a few times. Turn off the heat and add the finely chopped dill.
Serve with sour cream.
You will definitely be surprised by the combination of pea soup with goldfish. It's not a big deal! We assure you that the fish is just as good. If, however, pea soup is closely associated with the taste of smoked meat, then take smoked fish, it will give it the favorite aroma of smoke.
Fill the peas with cold water and boil them under the lid. If you just took the split peas, then in 20 minutes it will not just boil, but even boil over. And we need her.
Melt and chop the garlic, then fry in hot vegetable oil for 2 minutes over medium heat.
Bake the potatoes and cut into thin slices.
Disassemble the fish into small pieces.
Using a blender, turn the boiled peas into a puree. Adjust the density of mashed potatoes with water.
Put it back on the fire, add the potatoes to the soup and cook until cooked.
At the end of cooking, put the fish in the soup, stir lightly. Sprinkle with chopped greens before serving.