Pea soup "with a tail"

- pepper and salt - to taste.
- Loose millet porridge - 2 tbsp or toast (made from wheat bread) - 1/2 cup
- mushrooms (dried) - 2 pcs.
- onions - 1.5 pc.
- flour - 1.5 tbsp
some flour to choose? we'll show
- margarine or lard - 1 tbsp
- soup roots - to taste
- dry peas - 3/4 cup
- pickle - 2.1 pc.
- pig tail - 150g
- Garlic - 1 clove
- water - 1 liter

Recipe and method of preparation "Pea soup "with a tail""

Peas wash and soak in cold boiled water for noch.Svinoy tail (you can replace an equal amount of pork or bacon), washed, scalded, clean, pour boiling water and cook along with peeled roots, onions and mushrooms over medium heat until until the meat is tender. Broth and pour into another saucepan.

Meat cut into small cubes. Peas cooked in water, in which it was soaked. When he is ready, rub through a sieve, put the broth. Add meat, garlic mashed with salt, flour mixed with fat, salt to taste and add a pinch of black pepper. Cook over low heat for another 5 minutes.

Before serving the soup put sliced pickled cucumber noodles, millet porridge or hot toast.