Pea porridge was eaten in the whole Lithuania, but the Samogitians ate porridges the most. They preserved an open fireplace the longest time in Lithuania, which is very convenient for boiling various porridges. Pea was mainly used as for legume vegetables, when the cooked peas were only needed to be mashed, salted and to pour onions fried in oil into the porridge.
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Leave the peas in water overnight. In the morning, boil them in salted water, strain them off and mash them in the same pot and add some salt.
Fry onions in butter, pour into the porridge and mix.
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