Kostroma pea-barley gruel on the water

I wash the yak in a sieve under running water and for about a quarter of an hour from the time the brew boils, I cook it in salted water on a small, but not quite quiet fire. In the process of cooking, I periodically remove the foam from the gruel. Then I drain the water and add boiled peas. I will tell you a little more about peas: in the evening I put it to swell overnight and only then boil it. I add finely chopped onion to the mixture of peas and yaks and cook it on a very quiet fire until the gruel becomes completely soft. But that's not all. After filling with thyme and sunflower oil, mix and cook for another five minutes. But now it's quite ready, you can call everyone to the table. It would seem that there is nothing special in Kostroma pea-barley porridge, but this simple culinary recipe settled in Russian cuisine centuries ago and is still in the arsenal of experienced cooks and caring housewives. Very tasty and hearty food, the way of cooking which was told once in one of the radio programs about Russian folklore, at the end of which the presenter threw a couple of recipes. For those who love peas, this culinary recipe is a real find.