Lenten Split Pea Soup with Pickles

Rinse the dried split peas, place them in a pot, cover with cold water, and soak for 1 hour.

Drain the water, then add fresh cold water. Bring to a boil, periodically skimming off the foam. Cook for about 20 minutes.

Peel and wash the potatoes, cut them into cubes. Add them to the pot with the split peas and cook for another 15 minutes.

Peel and wash the onion and carrot. Grate the carrot on a coarse grater, and dice the onion.

Cut the pickles into small cubes.

Heat a frying pan with vegetable oil. Add the onion and carrot to the hot oil. Sauté over medium heat, stirring, for 2-3 minutes.

Then add the chopped pickles and sauté for 1 minute. Add tomato paste, stir, and sauté for another 1 minute.

Add the sautéed vegetables, peppercorns, and bay leaf to the soup. Cook the split pea soup for another 5-7 minutes over very low heat, covered.

The Lenten split pea soup with pickles is ready. Serve it with fresh herbs.