Hearty Ukrainian Split Pea Soup: A Nourishing & Easy Family Recipe
Delve into the comforting world of **Ukrainian Split Pea Soup**, known in Ukraine as “Horohoviy Sup.” This classic, soul-warming dish is crafted from humble yet wholesome ingredients: dried split green or yellow peas, a medley of garden-fresh vegetables, and a deeply nutritious broth lovingly simmered from meat bones. This particular split pea soup recipe is a cherished family heirloom, passed down from my mom, who masterfully prepares it with whatever bone-in meat is available – be it chicken, pork, or beef. The result is an exceptionally flavorful soup that offers a lighter, less dense texture compared to many traditional split pea soup recipes, making it a true comfort food without being overly heavy.
Beyond its incredible taste, pea soup holds a special place in Ukrainian cuisine as a staple comfort food, evoking warmth and home. If you enjoy wholesome, flavorful soups, you’ll also love our other beloved recipes like Ukrainian Pickle Soup (Rassolnik) or the universally adored classic Borscht! This homemade split pea soup perfectly embodies a dish packed with both nutrition and vibrant flavors, making it a fantastic and kid-friendly meal for any day of the week.
Why This is The Best Ukrainian Split Pea Soup Recipe
This “Horohoviy Sup” is more than just a recipe; it’s a culinary journey back to my husband’s childhood, a taste of the simple, delicious meals his mother used to prepare. It stands out as the only split pea soup recipe I now make, thanks to its incredible ease and deeply satisfying flavor profile. It’s truly a complete, nourishing meal in a single bowl, earning its place as healthy comfort food in my kitchen.
It’s important to note that this isn’t your typical American split pea soup, often characterized by a thick, puréed consistency and rich ham flavor. Our Ukrainian version offers a lighter, thinner broth, yet it’s bursting with savory notes. This distinction is part of its charm. While it starts thinner, simmering it for an extended period allows the peas to gently break down, subtly thickening the soup and imparting their earthy sweetness, along with a beautiful yellowish-green hue. By the end of the cooking process, the peas virtually melt into the broth, leaving behind a wonderfully flavorful and smooth consistency rather than distinct pea pieces.
Choosing Your Meat: Versatility at Its Best
While traditional American split pea soups often feature a ham bone, salt pork, or even cold roast beef, the beauty of Ukrainian Horohoviy Sup lies in its adaptability. Historically, pea soup in many European cultures, including Ukraine, was a practical and economical way to feed a family or a crowd, utilizing readily available ingredients like potatoes, carrots, and other vegetables, often paired with whatever meat or bones were on hand. My mother-in-law’s approach exemplifies this; she would use beef, pork, or chicken – especially any leftover bones from a previous meal – to create a rich base.
Feel free to follow this versatile tradition! You can use any leftover cooked meat, such as diced ham, crispy bacon bits, or even turkey bones to infuse the soup with incredible depth. The goal is to extract maximum flavor and nutrients from the bones. If you’re pressed for time or prefer a meatless option, simply omit the meat entirely and ensure you use a flavorful vegetable or mushroom broth as your base. This flexibility makes the Ukrainian split pea soup accessible and delicious for every dietary preference and pantry situation.
The Wholesome Ingredients: Building Layers of Flavor and Nutrition
The magic of this **homemade split pea soup** lies in its straightforward yet potent ingredients. Each component plays a crucial role in creating a deeply satisfying and nourishing dish.
- Meat Bones: The Foundation of Flavor and Nutrition
While using water fortified with chicken bouillon is a quick alternative for your soup base, crafting a homemade broth from meat bones is undeniably superior in both taste and nutritional value. The process is largely hands-off; simply simmering any bone-in meat you have – be it beef, pork, or chicken bones (even leftovers from a roasted chicken or a drumstick dinner) – extracts rich collagen, essential amino acids, and vital minerals. Collagen, in particular, is a powerhouse, critical for building muscle and forming connective tissues, contributing significantly to our overall health and bodily function. For this recipe, I often use beef bones with some meat still attached, which adds even more richness to the broth. - Split Peas: The Star of the Show
Both yellow and green split peas work beautifully in this soup. My mother-in-law sometimes opts for yellow split peas, but green are equally delicious. The key is to use *split* peas, which, unlike whole peas, do not require pre-soaking. A quick rinse is all they need before being added directly to the pot, where their split nature allows them to cook down relatively quickly, dissolving into the broth and creating that wonderfully smooth, thick texture. Be careful not to confuse them with lentils, as lentils have a different cooking time and texture. - Essential Vegetables: Freshness and Depth
A combination of carrots, celery, onions, and potatoes forms the vegetable core of this soup. These simple ingredients are essential for building layers of flavor and adding texture. Onions and celery provide aromatic depth when sautéed, while carrots add a touch of sweetness and vibrant color. Potatoes, cut into chunky pieces, offer a satisfying heartiness and prevent them from turning mushy during the long simmer. For an even thicker consistency or added nutritional boost, you can experiment with barley or brown rice. - Seasonings: The Finishing Touch
A thoughtful blend of spices elevates the soup from good to unforgettable. Garlic salt, lemon pepper, Vegeta, bay leaves, fresh dill, and a dash of salt and black pepper are fundamental. Vegeta, a popular European seasoning, provides an umami-rich savory base. Bay leaves infuse the broth with an earthy aroma. For those who appreciate a subtle warmth, a good dash or two of cayenne pepper stirred in towards the end adds a delightful kick, enhancing the overall deliciousness without overwhelming the palate.
A Note on Bone Broth: Beyond its role as a flavorful liquid, homemade bone broth is a nutritional powerhouse. It’s abundant in collagen, electrolytes, and a spectrum of amino acids. Integrating it into your soup is a simple, mostly hands-off way to harness these benefits. Collagen is vital for bodily functions, playing a key role in muscle building and forming strong connective tissues. Don’t underestimate its ability to support your health!
How To Master Ukrainian Split Pea Soup: Step-by-Step
Creating this delicious soup is a rewarding process, largely requiring patience for the broth to develop its rich flavor. While it may seem like a long cook, most of the time is hands-off simmering.
- Craft the Nutritious Meat Broth: Begin by placing meaty beef or pork bones (chicken drumsticks or a whole chicken carcass also work wonderfully) into a large 8-quart pot. Add 5 liters (20 cups) of water. Bring it to a rolling boil, then reduce the heat to medium-low and let it simmer gently for 2 to 2½ hours. It’s crucial to keep the pot partially covered to prevent excessive liquid evaporation, which ensures a flavorful and concentrated broth. As it simmers, foam will rise to the surface. Use a fine mesh skimmer to remove these impurities, which results in a clearer, cleaner broth. Once the bones have simmered, carefully remove them, allow them to cool slightly, clean off any meat, and return the meat pieces to the pot.
- Introduce the Split Peas: After returning the meat to the broth, add the rinsed dry split peas and bay leaves. Continue to simmer for another 15 minutes. The split peas cook relatively quickly, gradually softening and beginning to dissolve.
- Sauté the Aromatics: While the peas are simmering, prepare your aromatic vegetables. In a separate skillet, heat a few tablespoons of olive oil. Add the diced onion, sliced celery, and grated carrots. Sauté them over medium heat until they are golden brown and beautifully softened, typically 5-8 minutes. This step caramelizes the vegetables, adding a deeper, sweeter flavor profile to the soup. Once sautéed, add these fragrant vegetables directly into the simmering bone broth. If your broth has a good amount of natural fat from the bones, you might consider skipping the extra oil and adding the raw vegetables directly to the pot to cook in the broth, a method often used to simplify the process and reduce fat.
- Add the Hearty Potatoes: Next, add the peeled and cubed potatoes to the soup. Simmer for an additional 35 minutes, or until the potatoes are tender but still hold their shape. Cutting the potatoes into chunky pieces helps prevent them from becoming mushy during this longer cooking period.
- Season and Serve: Finally, stir in all your seasonings: garlic salt, lemon pepper, Vegeta seasoning, organic no-salt seasoning (or an all-purpose alternative like Mrs. Dash), black pepper, and a touch of cayenne pepper for a subtle kick. Bring the soup to a gentle boil for a moment to meld the flavors, then turn off the heat. Discard the bay leaves. Just before serving, generously garnish with fresh dill. Serve hot and enjoy!
Perfect Pairings: What to Serve with Split Pea Soup
Ukrainian Split Pea Soup is a hearty and satisfying meal on its own, but it truly shines when accompanied by complementary sides. The rich, savory broth and tender vegetables are wonderfully balanced by a variety of textures and flavors:
- Crusty Bread and Garlic: Nothing beats dipping a slice of homemade crusty bread into a warm bowl of soup. Our No-knead Artisan Bread or traditional Rye Bread are perfect choices. For an authentic Ukrainian experience, serve it alongside fresh garlic cloves. Yes, we often bite into a raw garlic clove with each spoonful of soup and bread – it’s a surprisingly delicious and invigorating combination!
- Flavorful Canapés: For an extra layer of elegance and flavor, serve small canapés on the side. Our hot mushroom canapés or light tomato avocado sandwiches make excellent companions to this satisfying meal.
- Homemade Croutons: If you’re out of fresh crusty bread, crunchy croutons offer a fantastic texture contrast and absorb the savory broth beautifully.
- Hard-Boiled Eggs: For those who live on a farm or simply appreciate simple, protein-rich additions, hard-boiled eggs are a wonderful side. Halve them and spread a touch of mayonnaise and a sprinkle of black pepper over the tops for a quick and satisfying bite.
- Fresh Garnishes: Enhance the visual appeal and flavor by sprinkling some fresh green onions or crispy bacon bits over the top of each bowl. These are also great options for utilizing any small leftovers in your fridge.
Storing and Reheating Your Delicious Leftovers
One of the best things about homemade soup is how well it keeps and how delicious it tastes the next day. This Ukrainian Split Pea Soup is no exception!
- Refrigeration: I often store leftover soup right in the pot it was cooked in, provided I have enough fridge space. Alternatively, transfer it to a smaller, airtight container. The soup will remain fresh and flavorful in the refrigerator for up to 3 days.
- Freezing for Later: If you find yourself with an abundance of leftovers, this soup freezes beautifully. Portion the cooled soup into quart-sized freezer bags or freezer-safe containers. Lay the freezer bags flat to save space. When you’re ready to enjoy it again, simply tear open the freezer bag (or pop out of the container) and place the frozen block of soup into a saucepan over low heat. Stir occasionally until fully thawed and heated through. This is an excellent make-ahead option for busy weeknights or for unexpected guests.
- Reheating for a Crowd: A slow cooker or crock pot is a fantastic tool for reheating large batches of soup, especially if you’re taking it to a potluck or want to keep it warm for an extended period. Just transfer the leftover soup into your slow cooker and set it to a low or warm setting until it’s heated to your desired temperature. This ensures your soup stays perfectly warm and ready to serve without scorching.
Expert Tips for Making the Best Pea Soup:
- Disguise for Picky Eaters: If you have family members who are hesitant about green vegetables, using yellow split peas can help disguise the pea element while still delivering all the delicious flavor and nutrition!
- Lentil Substitute (with a note): Out of split peas? You can use lentils interchangeably, but be aware that lentils will retain more of their shape and won’t cook down to the same creamy, dissolved consistency that split peas achieve. Adjust cooking time as needed for lentils.
- Simplify Sautéing: If your homemade bone broth has a generous layer of natural fat from the meat bones, you can skip the step of sautéing the vegetables in olive oil. Add them directly to the simmering pot, and they’ll cook and soften beautifully in the flavorful broth.
- Keep it Warm: For potlucks or when preparing ahead, reheat your split pea soup in a crockpot. This keeps it warm and ready to serve without constant monitoring.
- Boost Meat Content: If your chosen bone is small or doesn’t have much meat attached, you can supplement by adding about 12 ounces of meat chunks (like stewing beef, pork shoulder, or boneless chicken thighs) at the beginning of the cooking process when you simmer the bones.
- Mind the Salt with Cured Meats: When using cuts like salt pork, a ham bone, or cured bacon, remember these meats often contain additional salt and spices. Always taste your soup before adding extra salt, and adjust seasonings carefully to avoid over-salting.
- Chunky Potatoes are Key: To ensure your potatoes don’t turn into an unappetizing mush, cut them into larger, chunkier pieces. This allows them to cook through while maintaining a pleasant texture in the soup.
More Hearty Ukrainian & Eastern European Soup Recipes
If you love the rich flavors and comforting warmth of Ukrainian cuisine, explore more of our traditional soup recipes! From classic beet soup (Borscht) to refreshing sorrel soup, and hearty mushroom varieties, there’s a world of flavor waiting to be discovered.
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Borscht Recipe
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Cabbage Salami Soup
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Ukrainian Pickle Soup (Rassolnik)
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Pelmeni Soup (Russian Dumplings Soup)
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Russian Meatball Soup
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Easy Sorrel Soup
-
Mushroom Soup Recipe
-
Pasta with Milk (Russian Milk Soup)
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Ukrainian Split Pea Soup
Equipment
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1 8-quart stockpot
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1 10-inch frying pan (for sauteing vegetables)
Ingredients
Ingredients:
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5 liters water (20 cups water)
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4 pounds beef or pork bones (with some meat intact)
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3/4 cup dry green split peas (rinsed)
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1 1/2 Tbsp sea salt
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5 bay leaves
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1 onion (diced)
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2 carrots (grated)
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2 stalks celery (sliced thinly)
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3 Tbsp olive oil
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9 medium russet or gold potatoes (peeled and cubed)
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.5 oz fresh dill (about a small handful)
Seasonings:
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1/2 Tbsp garlic salt (Lawry’s brand with dried parsley)
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1/2 Tbsp lemon pepper
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1/2 Tbsp Vegeta Seasoning
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1/2 Tbsp Organic Kirkland No-Salt Seasoning (Substitute Vegeta or any all-purpose seasoning like Mrs.Dash)
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1/2 tsp black pepper
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1/8 tsp cayenne pepper
Instructions
Directions:
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In an 8-quart pot bring 5 liters of water to a boil with the meat bones. Skim off any foam and simmer meat bones for 2 hours over medium-low heat. -
Meanwhile, saute the onion, celery, and carrots in 3 Tbsp of oil until soft (5-8 minutes). Add this to the soup. -
Remove the bones and clean off any meat. Add the meat back to the pot. -
Add the dry split peas, bay leaves, and 1 1/2 tbsp salt. Continue to simmer for 15 minutes. -
Add the potatoes to the pot and simmer for 35 minutes. -
Stir in all the seasonings (garlic salt, lemon pepper, Vegeta seasoning, Kirkland seasoning, black pepper, and cayenne pepper) and bring to a gentle boil. Turn off the heat and garnish with fresh dill.
Nutrition per serving