Canned Green Pea Soup

Prepare all the ingredients according to the list.

Peel, wash, and dice the potatoes into medium-sized cubes.

Place the diced potatoes in a pot, add 2 liters of water, and salt. Bring to a boil, then reduce the heat, cover, and cook for 15 minutes.

While the potatoes are cooking, prepare the other vegetables. Peel and finely chop the onion.

Peel, wash, and grate the carrot on a coarse grater.

Heat 1 tbsp of vegetable oil in a frying pan. Sauté the onion over medium heat for about 5 minutes until golden, stirring occasionally.

In a separate pan, heat 2 tbsp of oil and sauté the carrot over medium heat for 7-8 minutes until soft.

Combine the sautéed onion and carrot, add the tomato paste, stir, and cook together for another 1-2 minutes.

Transfer the vegetable sauté to the pot with the potatoes. Add the canned green peas along with the liquid from the can and cook the soup for another 5 minutes.

Wash and finely chop the fresh dill.

Add the chopped dill and ground black pepper to the soup to taste. Stir and remove the pot from the heat.

Cover the pot and let the soup rest for 5-10 minutes before serving.