Czech Pea Soup Hrachova Polevka
6
Servings
Servings
1d P1D
Prep Time
Prep Time
2m PT2M
Cook Time
Cook Time
1d 2m
Ready In
Ready In
Recipe: #13372
July 26, 2014
"Old way of making pea soup. You could make this vegetarian by adding vegetable stock instead of beef stock. Posted as written in recipe. There are split peas now and they may not take as long to cook as the old ones did. I think the reason they sieved it was to remove tough skin."
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (241 g)
- Calories 160
- Total Fat - 2.5 g
- Saturated Fat - 1.3 g
- Cholesterol - 5.1 mg
- Sodium - 1034.4 mg
- Total Carbohydrate - 28.8 g
- Dietary Fiber - 4.7 g
- Sugars - 2.8 g
- Protein - 6.3 g
- Calcium - 36 mg
- Iron - 1.8 mg
- Vitamin C - 21.9 mg
- Thiamin - 0.2 mg
Step 1
Soak the peas overnight.
Step 2
Next day boil until peas until tender, 2 hours. Mash and put through sieve. Pour over it a good beef stock. Add a pinch of marjoram and a little minced garlic, 2 grated raw potatoes; allow to boil (cooking potatoes; make sure it doesn't stick to bottom and burn). Add salt and pepper.
Step 3
In meantime, blend a tablespoon of butter and a tablespoon of flour; cook until golden brown; add to soup and cook until thickened.
Step 4
Pour into tureen in which you have placed croutons. (I think you could just top your soup bowl with croutons).
Tips & Variations
No special items needed.
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