📝 About This Recipe
A cornerstone of Russian home cooking, this smoked pea soup is the ultimate winter comfort food, beloved for its deep, smoky aroma and velvety texture. The magic lies in the slow-simmered smoked pork ribs that infuse the broth with a rich, savory essence, complemented by the sweetness of carrots and potatoes. It is a soul-warming 'pervoye blyudo' (first course) that evokes memories of cozy family kitchens and rustic village life.
🥗 Ingredients
The Broth and Pulse Base
- 2 cups Dried yellow split peas (rinsed and soaked for at least 2 hours or overnight)
- 1.5 lbs Smoked pork ribs (cut into individual ribs)
- 10-12 cups Water (filtered)
- 2 pieces Bay leaves
- 5-6 pieces Whole black peppercorns
The Zazharka (Sautéed Base)
- 1 large Yellow onion (finely diced)
- 1 large Carrot (grated on a coarse grater)
- 2 tablespoons Sunflower or vegetable oil
- 3 ounces Smoked bacon or brisket (finely chopped for extra depth)
Vegetables and Seasoning
- 3 medium Potatoes (peeled and cut into 1/2-inch cubes)
- 2 cloves Garlic (minced)
- 1-2 teaspoons Sea salt (to taste)
- 1/4 cup Fresh dill (finely chopped)
- 1/4 cup Fresh parsley (finely chopped)
👨🍳 Instructions
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1
Rinse the soaked split peas thoroughly under cold water until the water runs clear. Set aside.
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2
In a large heavy-bottomed pot (about 6-7 quarts), add the smoked ribs, bay leaves, and peppercorns. Cover with 10-12 cups of water.
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3
Bring the water to a boil, then reduce heat to low. Skim off any foam that rises to the surface. Simmer gently for 40-50 minutes until the meat begins to pull away from the bone.
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4
Carefully remove the ribs from the pot. Once cool enough to handle, strip the meat from the bones, chop it into bite-sized pieces, and set aside. Discard the bones and the bay leaves.
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5
Add the rinsed split peas to the simmering broth. Cook for about 20-30 minutes. The timing depends on how soft you like your peas; they should be tender but not yet completely dissolved.
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6
While the peas are cooking, add the cubed potatoes to the pot and continue to simmer.
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7
Prepare the 'zazharka': Heat oil in a skillet over medium heat. Add the chopped bacon/brisket and fry until the fat renders and it becomes slightly crispy.
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8
Add the diced onions to the skillet. Sauté for 5 minutes until translucent and golden. Stir in the grated carrots and cook for another 5-7 minutes until the carrots are soft and the oil turns a beautiful orange hue.
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9
Transfer the onion and carrot mixture (the zazharka) into the main soup pot. Add the reserved chopped rib meat back into the soup.
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10
Simmer everything together for another 10-15 minutes. At this stage, some of the peas will break down, naturally thickening the soup.
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11
Season with salt and pepper. Note: Smoked meats are salty, so always taste before adding extra salt.
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12
Turn off the heat. Stir in the minced garlic and half of the fresh dill and parsley. Cover the pot and let the soup 'rest' for 10-15 minutes to allow the flavors to meld.
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13
Ladle the hot soup into bowls and garnish generously with the remaining fresh herbs.
💡 Chef's Tips
Always soak your peas for at least 2 hours; it ensures even cooking and better digestibility. Do not salt the water at the beginning, as salt can prevent the peas from softening properly. For a creamier texture, use an immersion blender to pulse the soup 2-3 times before adding the meat back in. If the soup becomes too thick the next day (which it often does), simply thin it out with a little water or broth when reheating. Using yellow split peas is more traditional for Russian cuisine than green ones, providing a milder, sweeter flavor.
🍽️ Serving Suggestions
Serve with a side of dark Borodinsky rye bread rubbed with a raw garlic clove. Add a dollop of cold smetana (sour cream) to each bowl for a creamy contrast. Top with homemade golden-brown garlic croutons for a necessary crunch. Pair with a side of crunchy pickled cucumbers (ogurtsy) to cut through the richness. A small chilled glass of vodka is a traditional accompaniment for this hearty first course.