Yellow Split Pea Soup

yellow split pea soup

yellow split pea soup

This yellow split pea soup is one of many traditional Russian soups.It’s very tasty,light,and healthy.

Yellow Split Pea Soup


  • 2 chicken beasts cut in to strips or cubed
  • 2 cups dried yellow split peas
  • 1 carrot diced
  • 1 onion chopped
  • 8 cups water or chicken/vegetable stock*
  • salt and pepper
  • 3 tablespoons oil
  • 1 tablespoons fresh chopped dill
  • * you can add up to 2 extra cups if you prefer more thinner type of soup.


  1. Heat oil over medium heat in a dutch oven or stockpot.Add the chicken and cook, stirring, until beginning to brown.
  2. Add onions and carrots.Cook,stirring, until onion is soft.
  3. Add in the peas,salt and pepper.Stir.
  4. Pour in water or stock.Bring to boil over high heat.Reduce heat to low and continue to simmer,covered for 1 hour or until peas are tender.
  5. Throw in fresh dill and give it a stir.
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Sorrel soup (Borscht with shchavel)


 This is a classic Ukrainian/Russian sorrel soup that’s often called “green borscht” because of the sorrel.It has similar leafs of spinach and sour to taste.You can cook it with meat or make it vegetarian, ( that’s how I usually cook it), but if with meat I usually make my own chicken broth. Serve it hot with a dollop of sour cream and crusted bread.

1 onion chopped
1 carrot peeled and shredded
8 oz. tomato sauce
4 cups chopped sorrel
3 hard boiled and chopped eggs or  uncooked whisked with a fork
3-4 potatoes diced
10 cups water or chicken broth/stock
2 tablespoon chopped  fresh dill
1 tablespoon chopped parsley
1/2 cup chopped green onions
3 tablespoons oil
2 bay leaf
salt and pepper
sour cream
*optional- 1/4 of shredded cabbage and add 1-2 crushed garlic to onion and carrots if cooking vegetarian.

Heat a pan or large pot on medium heat.
Add oil to the pan/pot.
Add onions and carrots.
Saute onions and carrots until golden brown.
Add tomato sauce and bay leaf.
Cook for about 3-4 minutes stirring often.
Add the potatoes and broth/stock or water to the pot *
Season with salt and pepper.
Bring to boil on high heat then reduce heat to low and let  potatoes cook for about 15-20 minutes.
Add sorrel,eggs,dill,parsley and green onions.
Cook for 1 minute and remove from heat.
I like my soup to sit for awhile to get the flavors combined, then serve in approx. 30 minutes with sour cream and crusted bread.

*If using a saute pan, transfer the onions,carrot and tomato sauce cooked mixture  and potatoes to the pot with boiling water or stock/broth.Let it cool until potatoes are done.