Split pea soup with smoked pork

Recipe from Svetlana
Split pea soup with smoked pork
Cooking time: 1 h. 30 min
Servings 6
Split pea soup with smoked pork is a great dish for cold winter and fall. It is a very hearty recipe rich in protein, phosphorus, calcium and other vitamins. The dried peas make the soup orange and yellow. Add more green herbs, enjoy the savory taste of smoked meat and spices. Serve hot in a deep bowl!


  • Smoked pork
    0,8 lbs.
  • Dried peas
    1 cup
  • Carrots
    1 pc.
  • Potatoes
    3 pcs.
  • Onions
    2 pcs.
  • Parsley root
    1 pcs.
  • Parsley
    1 sprig
  • Bay leaves
    2 pcs.
  • Vegetable oil
    4,5 tbsp.
  • Ground black pepper
    to taste
  • Salt
    to taste

Nutrition facts per serving

  • Calories

    375 kcal

  • Protein

    14.4 g

  • Fat

    18.6 g

  • Carbohydrates

    40.8 g


  • Fill a pot with water. Add peas and cook for about 60 minutes. 

  • Cut smoked pork meat into small pieces. Cook together with peas.

  • Peel onions, carrots and cut them into cubes.

  • Peel potatoes, cut into small pieces.

  • Heat the pan, add vegetable oil. Saute the chopped carrots and onions until golden brown.

  • When the peas are done, add the chopped vegetables and spices. Then rinse parsley and finely cut it. Add to the soup when the potato is done. Let it brew for 10 minutes and serve.


  • The cooking time of peas depends on its species and type. The dry whole peas are cooked for 2-2.5 hours, split peas: 30-45 minutes.

  •  Peas are cooked slowly in a salted water.

  • How to cook peas faster? After boiling add baking soda (½ tsp. for 2 quarts of water), but not overdo.

Bon Appetit!

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