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)
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.
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.