To cook broth, take chicken fillet and put into a pot. Then fill the pot with water, add spices and cook until done (about 30 minutes). Leave to cool down.
Peel carrots and onions, finely cut them. Rinse leek and cut the same way. Heat the pan, add oil and all the chopped ingredients. Simmer for 3 minutes over medium heat, season with salt. Then reduce the heat to low, close with lid and simmer for half an hour.
Remove everything from the pan to the pot with chicken broth. Add smoked ham hock, which is better to cut into pieces. Cook together for about 40 minutes. Then remove from stove and leave to cool down.
Cook dried split peas. Soak the peas for 5-8 hours before cooking (it prevents the flatulence). Fill a pot with water and add the peas. Bring to a boil and pour 2 tbsp. of vegetable oil. Cook for about 45 minutes until it’s done. Then add the peas to the broth. Season with salt and vinegar. Bring to a boil.
Blanch green peas. Fill a pot with water, bring to a boil. Pour the peas, leave for 2 minutes, then remove and put in a cold water. Serve with green peas, pieces of ham hocks and sour cream. Sprinkle with chopped mint.
The cooking time of peas depends on its species and type. The dry whole peas are cooked for 2-2.5 hours, split peas: 30-45 minutes.
Peas are cooked slowly in a salted water.
To make cooking peas faster, add baking soda (½ tsp. for 2 quarts of water) after boiling, but not overdo.
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