Split Pea Soup

Written by Published on in Eastern European, Soup, Starters & Sides
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I grew up eating this “stick to your ribs” Split Pea Soup  on many a Friday night. Like my Chicken Soup, this is my Grandma Jeannie’s recipe that was passed down through her mother Great Grandma Sarah; who, no doubt, learned it from Great Great Grandma Ida. As with all the food I grew up eating, the Split Pea Soup was made by Annie Mae.

I can still see my super elegant Mother picking up the big sloppy bones dripping with vegetables and herbs with her manicured hands. She really enjoyed sucking the meat and marrow from them. The bones were that good! My brother and I enjoyed the sliced hot dogs floating on top. I worked on this recipe for a very long time before it reached my perfect taste memory. Even now, when I make it for my family and I smell the split peas, meat and dill simmering in the pot, memories of my childhood come rushing back. I can just imagine my forebears hunkering down in the freezing cold temperature in Hataivich and making a meal of this warming and filling soup. It truly is dinner in a bowl!

For another “stick to your ribs” Winter soup , try White Bean Soup .

Prep time: 30 minutes

Split Pea Soup

By Gloria Kobrin Published: March 24, 2014

  • Yield:

  • 10 Servings

Ingredients

  • 7-8 beef bones
  • 1 pound Chuck Meat cut into small chunks
  • 1 pound Green Split Peas
  • 2 medium onions peeled and diced
  • 3 medium leeks-white part only rinsed and sliced
  • 2 medium parsnips peeled,halved,sliced
  • 4 large Celery Stalks washed,halved sliced
  • 2 Large Carrots peeled,halved,sliced
  • 1 small celery root peeled, diced
  • 2 teaspoons Salt
  • 1 small bunch Italian flat leaf parsley washed, stems removed
  • 1 small bunch dill
  • 3 Optional-frankfurters boiled and sliced

Equipment

  • 1 8 quart soup pot with cover

Directions

  1. Rinse bones. Place them in bottom of soup pot and cover with water. Bring to a boil. Remove bones and discard water. Return bones to pot. Add meat and split peas. Cover with water. Bring to a rollicking boil. Remove the foam that rises to the top. Add salt plus all the vegetables, parsley and dill. Add enough water to almost cover the vegetables. Bring to a boil and then reduce to a simmer. Cover the pot and cook three hours or more until the meat is falling apart.
  2. To serve: Place a bone on the bottom of each soup bowl and ladle the soup over it. Scatter sliced franks over the top if desired.
  3. Note: This soup thickens a lot overnight. Add one cup or more water to it to bring soup to your preferred consistency. Don't add too much water. This is supposed to be a thick chunky soup.