Hungarian Split Pea Soup Recipes

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HUNGARIAN SPLIT PEA SOUP



Hungarian Split Pea Soup image

I'm not sure I would ever have come up with this on my own, But after my neighbor Dan and his wonderful wife Danielle (THANK YOU) served me this great soup, So I did some I did some interwebs scrounging, and found this, which tastes VERY close to Danielle's version. This works for me, and I hope you like it also.

Provided by Iowahorse

Categories     Stew

Time 2h

Yield 6 serving(s)

Number Of Ingredients 13

1 lb yellow split peas
1 small ham shank or 1 small a 1 lb smoked pork butt
1 large onion, chopped
4 medium carrots, sliced
3 celery ribs, diced
1 parsley root, diced
1/4 cup chopped flat leaf parsley
1 parsnip, root diced
1 bay leaf
2 whole cloves
6 peppercorns
3 quarts water
1/4 cup pearl barley, -optional-

Steps:

  • Wash and drain yellow peas and place in soup pot with 3 quarts of cold water.
  • Add ham or pork butt, along with vegetables and spices and optional barley.
  • Bring water to a boil, turn down heat and slowly cook until all veggies and peas are soft.
  • Taste for seasoning, and now add required salt. (Ham and pork butt are salty, do not add salt at the beginning of cooking).
  • Cooking will take about an hour and a half.
  • If the soup is not as thick as you like it, cook it a little longer. The soup should be quite thick.
  • Serve in a large bowl with a slice of ham or pork butt in each serving.
  • Add some crusty bread and a brisk light salad for a satisfying meal.

Nutrition Facts : Calories 332.9, Fat 1.3, SaturatedFat 0.2, Sodium 76.2, Carbohydrate 62.6, Fiber 23.6, Sugar 10.3, Protein 20.5

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