Russian Pea and Barley Soup
Cozy Up with a Bowl of Traditional Russian Pea and Barley Soup
Looking for a hearty and comforting soup to warm you up on a chilly evening? Look no further than this classic Russian Pea and Barley Soup! This isn’t just a soup; it’s a taste of tradition, a hug in a bowl, and a surprisingly easy meal to make. For generations, this soup has been a staple in Russian households, and now you can bring that same warmth and flavor to your table.
This recipe balances the earthy sweetness of split peas with the chewy texture of pearl barley, all simmered in a rich and flavorful stock. The addition of smoky bacon and sweet parsnips elevates this soup from simple to spectacular. It’s a wonderfully filling meal that’s perfect for a weeknight dinner or a cozy weekend lunch.
What makes this Russian Pea and Barley Soup special?
- Hearty and Filling: The combination of peas and barley provides a substantial and satisfying meal.
- Flavorful: The bacon, parsnips, and oregano create a complex and delicious flavor profile.
- Easy to Make: Despite its rich flavor, this soup is surprisingly simple to prepare.
- Traditional: Experience a taste of Russian culinary heritage.
Tips for the Best Soup:
- Soaking is Key: Soaking the split peas and barley overnight helps them cook more evenly and reduces cooking time.
- Quality Stock: Using a good quality ham stock (or homemade if you’re feeling ambitious!) will significantly enhance the flavor of the soup.
- Don’t Skip the Parsnips: Parsnips add a subtle sweetness that balances the savory flavors of the soup.
- Adjust Seasoning: Taste and adjust the salt and pepper to your liking. Remember, you can always add more, but you can’t take it away!
Frequently Asked Questions:
Q: Can I use dried peas instead of split peas?
A: While you can, split peas cook much faster and create a creamier texture. You’ll need to adjust the cooking time significantly if using whole dried peas.
Q: Can I make this soup vegetarian or vegan?
A: Absolutely! Omit the bacon and use vegetable broth instead of ham stock. You may want to add a teaspoon of smoked paprika to mimic the smoky flavor of the bacon.
Q: Can I use a different type of barley?
A: Pearl barley is the most common type used in this recipe, but you can experiment with other varieties. Keep in mind that different types of barley may require different cooking times.
Q: How long will this soup keep?
A: This soup will keep in the refrigerator for up to 3-4 days. It also freezes well for longer storage.
Q: What can I serve with this soup?
A: This soup is delicious on its own, but you can also serve it with a side of crusty bread for dipping, or a dollop of sour cream or yogurt for added richness.
Russian Pea and Barley Soup
Ingredients
- 1/2 cup yellow split peas soaked overnight
- 1/4 cup pearl barley soaked overnight
- 6 cups Ham Stock
- 4 ounces thick-cut bacon cubed
- 2 tablespoons butter
- 1 medium onion chopped
- 1 clove garlic minced
- 1 1/2 cups parsnips peeled and chopped
- 1 tablespoon oregano leaves removed and chopped
- to taste salt
- to taste pepper
Instructions
- Add the split peas, barley, and stock to a large saucepan and bring to a boil. Reduce the heat so that the mixture simmers.
- In a sauté pan, add the bacon and cook over medium heat for 5 minutes, or until crispy. Remove the bacon from the pan and set aside. Leave the bacon fat in the pan.
- Add the butter to the sauté pan. When it is melted, add the onion and garlic and cook for 5 minutes. Add the parsnips and cook for another 5 minutes, or until the onion is slightly golden brown.
- Add the bacon and the parsnip mixture to the saucepan with the stock mixture and simmer for 20 minutes, or until the peas and barley are tender.
- Stir in the oregano and season with salt and pepper. Serve.
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