Here’s another great contributor post, this one from my awesome sister-in-law Lisa. While most of us cooks/crafters/etc. have learned what we know from observation &/or muddling through, Lisa actually MAJORED in this stuff! Aside from being a fantastic cook, she is a terrific seamstress (she sewed her own prom dress & The Munchkin’s blessing dress), & knits & crochets. She lives in Utah, but would probably rather be in St. Petersburg, as you’re about to see. наслаждайся! Enjoy!
When I read about Tidy Mom’s Soup-a-Palooza, I was excited to share my favorite recipe, yellow split pea soup. I first had it in St. Petersburg, Russia, as a student. The lady I lived with served soup as a part of every supper, which was new to me. She would make a large pot of soup that simmered on the stove all day and it would last two or three days.
One day, she asked my roommate and I if we would eat pea soup. We said yes, but I was a bit hesitant because I thought it would be more like French split pea soup. I was pleasantly surprised with this variation. There are two main differences. First, (most obvious) the peas are yellow and not green. Second, the finished soup is not blended.
After coming back to the States, I researched different recipes to see if I could recreate her soup. I also wanted to find a way to make smaller portions, since I was cooking for myself and didn’t want many leftovers. This recipe is what I came up with.
- 4 cups water
- 1 tsp chicken boullion
- 1/2 to 3/4 cup yellow split peas, rinsed
- 1 carrot
- 2 small red potatoes
- 1/2 small yellow onion
- 3-5 cooked slices of bacon
- salt and pepper, to taste
- dill (optional)
Carrot, potatoes, split peas, bacon, onion (l-r)
1. In a small saucepan, dissolved the chicken boullion into the water. Add the peas and bring to a simmer. Simmer 30 minutes on medium heat.
2. Chop the carrot, potatoes, onion and bacon slices. Add to the soup. Bring back to a simmer, then reduce heat to low and cook at least 30 minutes.
Before adding the other vegetables.
I prefer to cook my soup for 1-2 hours longer, so all the vegetables become very soft.
3. Add salt and pepper to taste. Add dill, if desired.
Everything that had dill in Russia had a lot of dill. Practically a forest. Dried dill is okay, but fresh dill really tastes better. If you are on a budget, like me, dried is a better deal.
This recipe will make about 2 servings.
For other ideas, come join Soup-a-Palooza at TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers!