Hungarian Split Pea Soup Recipes

HUNGARIAN SPLIT PEA SOUP

Steps:

• In large pot sauté leeks in butter until limp. Add water, beef bouillon, split peas, bay leaf, cloves, and salt. Cook slowly until peas are tender. Stir in roux and cook until slightly thickened. Add green peppers, potatoes, paprika, and sugar. Continue cooking 20 minutes or until vegetables are cooked but retain their shape and texture. Remove bay leaf and serve.

SPLIT PEA SOUP

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.

HUNGARIAN SPLIT PEA SOUP

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.

OMA'S SPLIT PEA (ERWTEN) SOUP

Steps:

• If tenderized peas are used, simply cover them with the water and boil according to the package directions. (If not, wash peas, soak for 12 hours or overnight in the water, and boil for 1 hour in the water in which they were soaked.)
• Add ham hock and all remaining ingredients except the sausage and parsley.
• Cook for two hours over medium heat or until meat is tender. Remove the ham hock, shred the meat and reserve.
• Continue cooking until soup is smooth and thick. Remove bay leaf. Add shredded meat and sausage. Simmer for 5-10 minutes longer.
• Serve hot with parsley sprinkled over.