Incredibly Easy Split-Pea Soup
2 tablespoons olive oil
1 medium onion, chopped
3 carrots, roughly chopped
3 stalks celery, roughly chopped
1 clove garlic, minced
2 cups dried split peas, rinsed
and drained
8 cups chicken or vegetable broth
Salt, pepper to taste
Preparation time: 10 minutes
Cooking time: 50-60 minutes
Makes 4-6 servings.
Saute vegetables in the olive oil over medium-high heat for 5 minutes. Add split peas and liquid to cover. Bring to boil; add seasonings, then reduce heat to medium-high and simmer for 50-60 minutes, stirring occasionally. Adjust seasonings as desired.
1 medium onion, chopped
3 carrots, roughly chopped
3 stalks celery, roughly chopped
1 clove garlic, minced
2 cups dried split peas, rinsed
and drained
8 cups chicken or vegetable broth
Salt, pepper to taste
Preparation time: 10 minutes
Cooking time: 50-60 minutes
Makes 4-6 servings.
Saute vegetables in the olive oil over medium-high heat for 5 minutes. Add split peas and liquid to cover. Bring to boil; add seasonings, then reduce heat to medium-high and simmer for 50-60 minutes, stirring occasionally. Adjust seasonings as desired.
Labels: Split-Pea Soup
posted by Blu | 10:23 AM
4 Comments:
Papanki (sp.?) is a Rusyn, Lemko name for a boletus mushroom. I believe it is the King Boletus. When I was young I wenting mushroom hunting with my dad and uncle picking many different kinds of mushrooms to eat. They had many different names such as hrubi, etc. I have been looking for a resource that has recorded the Rusyn, Lemko names for mushrooms, but no luck so far. By the way, Rusyns, Lemkos, etc. were people who were finally ethnically cleansed by the Poles just after world war II. Read about operation Vistula in Poland and the world war I Austrian concentration camps in Terezin and Talerhof, There are many references on the web about these events. I'll try to remember to add to this blog if I find more info on Carpatho-Russian (Rusyn, Lemko) names for mushrooms.
Wow. That is quite interesting. Thanks for posting. My grandmother was from Russia and my grandfather, Poland.
Well, I came across a reference to the papanki, it is called masliaky or pidpen'ky. Both are slimy capped boletus. The common names are slippery Jacks or pigs ears. I pick them out of my front yard and dry them in the fall for the traditional Russian Christmas Eve mushroom soup, Kacanka. Following is a recipe from my dear departed mom:
Maria's Mushroom Soup
Soak dried mushrooms over night or for 6 hours. Save and strain the liquid through a handkerchief or similar weight material. Rinse mushrooms one by one and cut into small pieces. Cook slowly n strained liquid at least 2 hours (add 2 tsp salt) until tender. Add 1/2 lb of fresh mushrooms. Cook slowly together another hour. Add juice from small can of sauerkraut. Make roux with browned butter and flour. Cook square or small pasta add to soup and enjoy!
Notes: I use a lot of dried mushrooms (about a 32 oz. ricotta container full) and fresh crimini (2 lbs) in my variation. (This may not be feasible for folks who have to buy the dried mushrooms!) I also don't add the roux since I use the smallest flat noodle I can find and with all the mushrooms and noodles, I find that a roux as thickener is not necessary. The small square noodles my mom refers to are called egg flakes. These are hard to find. A store that sells kosher items is the place to look for them. The sauerkraut juice is critical. Sometimes you can find cans of just sauerkraut juice. But if you can't find it just squeeze the juice from the sauerkraut. Experiment with the latter. I like it tangy. Again enjoy!
Thank you so much for the recipe and information. Greatly appreciated!
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