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Hrachová kaše s opečenou cibulkou

Hrachová kaše s opečenou cibulkou

A comforting dish of pea puree topped with golden onions and accompanied by eggs and sauerkraut.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 4 porce
Course: Main
Cuisine: Czech
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Hrachová kaše
  • 400 g sušeného zeleného půleného hrachu Rinse well before use
  • 800 ml zeleninového vývaru Can use homemade or store-bought
  • 2 stroužky česneku Crush before mixing
  • 1 tsp sušené majoránky Rub between fingers to release more flavor
  • to taste sůl Add gradually to adjust taste
  • to taste pepř Freshly ground recommended
Toppings
  • 2 cibule Slice into half-moons
  • 2 lžíce oleje Use for frying onions and eggs
  • 4 vejce Fry to your preferred doneness
  • 250 g kysaného zelí Drain before serving

Equipment

  • Blender

Method
 

  1. Rinse the peas, cover with broth, and simmer gently for 40–60 minutes until soft. Add water as needed to prevent sticking.
  2. Blend the cooked peas with crushed garlic and rubbed marjoram. Season with salt and pepper and thin with hot water if needed.
  3. Slice onions into half-moons and fry in part of the oil until golden. Fry eggs in the remaining oil.
  4. Divide the puree among plates, top with onions, fried eggs, and drained sauerkraut.

Notes

For a richer flavor, you can add a little butter to the onions while frying.