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.