Recipe

Split pea soup with beef bone broth

Name: Split pea soup with beef bone broth
Total time: 160 min
Yield: 6
Ingredients: 300 g split peas; 1 kg beef soup bones; 4 potatoes (~400 g); 1 carrot; 1 onion; 2.5 l water; 1 bay leaf; 1 tbsp oil; salt, black pepper, fresh dill or parsley

A thick, warming split pea soup cooked on beef bone broth – proper autumn and winter food. Split peas cook down until soft and make the soup creamy without any extra thickener.

160 min
6 servings
9 ingredients

Preparation

1
Rinse the peas and soak them in cold water for 6–8 hours or overnight.
2
Rinse the bones, put them in a large pot, cover with the water and bring to the boil. Skim off the foam and simmer gently for 1.5 hours.
3
Lift out the bones and strain the broth. Chop any meat that comes off the bones and return it to the pot.
4
Add the drained peas and the bay leaf to the broth and simmer for 40 minutes.
5
Dice the potatoes and carrot and add them to the soup. Chop the onion, fry it in the oil and add it too.
6
Cook for another 20–25 minutes until the peas have fallen apart and the potatoes are tender. Season with salt and pepper.
7
Serve sprinkled with chopped herbs, with dark rye bread on the side.