Peel the onions, wash, cut coarsely and cook over low heat and in enough oil.
Slice the kaiser and lightly fry, with the onion already hardened, over low heat.
Wash the tomatoes, remove the seeds, cut into cubes and add to the pan with the onion and kaiser.
Peel the roots (carrots, parsley and celery), wash, cut and add to the pan, when the tomatoes begin to soften.
Peel the garlic, wash it, chop it and leave it to stand.
Add two glasses of water and let the pan simmer, so that the vegetables and kaiser are covered. After two or three boils, add the tomato juice, and then add the peas, washed and strained beforehand and the crushed garlic. Leave the food to boil for another two minutes, over low heat.
Dissolve a tablespoon of food starch in 2-3 tablespoons of water and 3-4 tablespoons of tomato juice.
When the vegetables are cooked and the food is almost ready, add the dissolved starch, season with salt and pepper and leave the pan on the fire for another 4-5 minutes.
After this time, add the dill, washed and chopped beforehand, put the lid on and take the pan off the heat.
The dish is served after 10 minutes, with toast and hot peppers, or pickles (whoever wants).
Do not fry the onion too much, so that it does not burn and become bitter. Temper it just a little, in enough oil and over low heat.
Lightly fry the sliced kaiser in the pan with the hardened onion.
Thoroughly cut the roots so that they boil and penetrate easily.
Wash the canned peas in a few cold waters in advance and strain them well, before adding them to the pan with the vegetables and smoked meat.
Add the dissolved starch towards the end, when the vegetables are cooked and leave the food on the fire for another 4-5 minutes.
The perfect natural spices for eating peas are garlic, added before the last boil and especially dill, added after the fire has stopped. Who does not like these spices, will use what he likes.