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.
