Hungarian Split Pea Soup Recipes

Steps:

• In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

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.

Steps:

• In a large heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer to paper towels to drain.
• Pour off all but about 1/4 cup bacon fat from kettle and cook onions and carrots, stirring, until softened. Add remaining ingredients and simmer, uncovered, stirring occasionally and adding 1 to 2 cups more water if soup becomes too thick, 2 hours.
• Remove kettle from heat and transfer ham hock with a slotted spoon to a cutting board. Discard fat and bones and chop meat. Return meat to kettle and simmer soup, stirring, until heated through. Discard bay leaf.
• Just before serving, crumble bacon and sprinkle over soup.