400 g of chicken white meat 600 g peas 1 onion 1 large carrot 1 small zucchini 1 medium potato 2 tablespoons oil 1 teaspoon salt 1 teaspoon of dry herbal spice 1 tablespoon chopped dill 1 tablespoon chopped primrose leaf 1 teaspoon sweet allspice 1 tablespoon flour

Peel a carrot and onion, wash them, chop them finely and fry them in oil in a pan for 5 minutes. Add diced white meat and simmer for another 10 minutes. Add peas, mix and pour water to soak and salt. Peel a squash and a potato, wash it, cut it into cubes and add it to the peas. If you need to add a little more water. Cook on medium heat for 45 minutes. Stir in flour, spice and allspice with water and pour over the peas and cook for another 10 minutes. Add spice and primrose leaf, mix and turn off the stove.