For this recipe you will need:

	Corned Beef – 200g carrots – 40g onions – 40g Potatoes – 200g melted butter – 40g peas – 60g plain yogurt – 30g salt and pepper – to taste.

Thoroughly washed pieces of corned beef cover with cold water and bring to a boil. In the process of boiling periodically remove precipitated foam and fat. Ready broth and diluting with boiling water, add salt to taste. Chopped onion, finely diced carrot and potato wedges put into the boiling broth, 15-20 minutes to enter separately cooked split peas. At the end of cooking, add pepper and bay leaf. Soup served with yogurt sprinkled with powdered mint.

Ingredients

	horse meat – 200g carrots – 80g onions – 50g melted butter – 20g Potatoes – 400g Peas – 120g pepper, salt – to taste.

Get a young horse meat separated from bone and chop finely. Peas go, soak it in warm water before the swelling, put together with the horse in a saucepan, cover with cold water and put on fire. Pea soup is cooked longer than other filling soup (30 mins). Before the meat and peas cooked, put salt, diced potatoes, carrots and onions. When they are cooked, add the bay leaf.

For this recipe you will need:

	trepangs(sea cucumbers) – 100g Peas (Shelling) – 30g Carrots – 15g parsley (root) – 20g fat-fat – 20g greens salt spices – to taste.

Trepangs processed, cooked and cut into cubes. Vegetables and roots and cut into cubes. Dice bacon and fry it trepangs and vegetables. Split Peas plucked, washed, poured in broth and tenderize until soft. At the end of cooking the soup add fried sea cucumber with vegetables, seasoned with spices and serve sprinkled with chopped greens.

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