Lenten Split Pea Soup
Thick yellow split pea soup, gorokhovyy sup, made without ham or butter. A long simmer turns the peas into a porridge-like broth; fried onion and carrot give it the flavor that usually comes from smoked meat.
Ingredients
- 2 cups yellow split peas, rinsed
- 8 cups water
- 2 bay leaves
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and cubed
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika, optional
- Salt and black pepper to taste
- 3 tablespoons chopped fresh dill or parsley
Instructions
Put the split peas, water, and bay leaves in a large pot. Bring to a boil, skim the foam, then simmer partly covered until the peas start to fall apart, 40 to 50 minutes.
Meanwhile, heat the oil in a skillet. Cook the onion, carrot, and celery with a pinch of salt until soft and golden, about 10 minutes.
Add the skillet vegetables and the potatoes to the pot. Simmer until the potatoes are tender and the soup is thick, 15 to 20 minutes.
Stir in the garlic and smoked paprika. Season well with salt and pepper. If you want a smoother soup, mash some of the peas against the side of the pot.
Finish with herbs. Serve with black bread. No cream or butter during the fast.
Notes
Orthodox fasting: no meat, dairy, or eggs. Do not use ham hock or bacon. A pinch of smoked paprika is optional and still fasting-legal. The soup thickens as it sits; thin with water when reheating.