June Meyers Authentic Hungarian Split Pea Soup

Ready in 1 hour

Top-ranked recipe named "June Meyers Authentic Hungarian Split Pea Soup"

Share it:

Try this June Meyers Authentic Hungarian Split Pea Soup recipe, or contribute your own. "Beans" and "Hungary" are two tags used to describe June Meyers Authentic Hungarian Split Pea Soup.


Ingredients

Are you making this? 
1 lb Split yellow peas
1 sm Ham shank
6 Whole peppercorns
3 qt Water
1 Parsnip root diced
1 Bay leaf
1/4 c Pearl barley -optional-
1 Parsley root diced
1/4 c Chopped flat
2 Cloves
1 lg Onion chopped
4 md Carrots sliced
3 Ribs of celery

Original recipe makes 6 Servings

Servings  

Preparation

Hungarian pea soup is so thick and hearty you can spoon it up like a porridge. Sweet and flavorful, I have tasted many other pea soups, but this family recipe is most satisfying and memorable. This soup or porridge is full of sweet carrots, parsnips and parsley leaves and roots, onions, yellow peas and ham. Winter and spring were always the times to make hearty pea soups. All the dried peas stored from the previous harvest were dwindling in number and the stored carrots, parsnips and parsley root were becoming sweet as they lost moisture in the root bin. As a child I can remember dreading having to go down into the root cellar which was cold and dark, and full of spider webs, to collect the roots for peas soup. My father had dug out the root cellar under our house in a neighborhood of Chicago bungalows that were built right after the Chicago Fire. It was inconceivable to any European immigrant not to have a dark, cold place to store food. Besides, roots and potatoes, we stored bushels of apples, squash, onions, crocks of sauerkraut, and home canned food and dried smoked Hungarian sausage. Regards, June Meyer. 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 thick, like a peas porridge. Serve in a large bowl with a slice of ham or pork butt in each serving. Add a crusty bread and salad for a satisfying one dish meal. Makes 6 servings. If you try one of my recipes please tell me what you think. E-Mail me at: june4@interaccess.com WALT Posted to EAT-L Digest 25 November 96 Date: Tue, 26 Nov 1996 22:50:04 -0500 From: Walt Gray

Calories Per Serving: 25 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for June Meyers Authentic Hungarian Split Pea Soup. Be the first to review it!

I'd rate it:


sign in to add your comment

Learn more

Soup Snow Pea

Recipe ideas by email


Reviews

There are no reviews yet. Be the first!

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free