In January 2011 I made Banana Curry Soup from Estonia and it was easily the worst food I've made on my blog. So I'm keen to give Estonia a second chance!
As the weather turns colder it's nice to cook a hearty soup and JD loves split pea soup so he's keen to try yellow split peas this time. Southern Estonian versions have pearl barley and Northern versions have carrots and potatoes. This recipe includes everybody!
Ingredients:
200g yellow split peas
150g pearl barley
500g smoked pork
2 onions
1 large carrots
3 potatoes
salt to taste
3 teaspoons mustard
The night before you make the soup put the peas and pearl barley in a large bowl of cold water.
Chop the onions and cube the carrots and potatoes quite small. Saute them in a large pan in some oil.
When they've started to soften add the cubed pork and saute for a few more minutes.
Rinse the peas and pearl barley then add them to the pan. Stir well as it cooks for 2 more minutes.
Add 4 cups of water and leave to simmer until the peas have softened to form a thick soup. It could take anything from 1 hour to 2 so be patient.
Season the soup with salt and add the mustard. Stir well and serve.
This soup was definitely hearty and filling. It was salty from the pork and had lots of different textures from the vegetables. It's a very simple dish but one we'd eat often. JD declared it was good split pea soup and that's good enough for me. Estonia has been redeemed in my eyes.
As the weather turns colder it's nice to cook a hearty soup and JD loves split pea soup so he's keen to try yellow split peas this time. Southern Estonian versions have pearl barley and Northern versions have carrots and potatoes. This recipe includes everybody!
Ingredients:
200g yellow split peas
150g pearl barley
500g smoked pork
2 onions
1 large carrots
3 potatoes
salt to taste
3 teaspoons mustard
The night before you make the soup put the peas and pearl barley in a large bowl of cold water.
Chop the onions and cube the carrots and potatoes quite small. Saute them in a large pan in some oil.
When they've started to soften add the cubed pork and saute for a few more minutes.
Rinse the peas and pearl barley then add them to the pan. Stir well as it cooks for 2 more minutes.
Add 4 cups of water and leave to simmer until the peas have softened to form a thick soup. It could take anything from 1 hour to 2 so be patient.
Season the soup with salt and add the mustard. Stir well and serve.
This soup was definitely hearty and filling. It was salty from the pork and had lots of different textures from the vegetables. It's a very simple dish but one we'd eat often. JD declared it was good split pea soup and that's good enough for me. Estonia has been redeemed in my eyes.
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