It is a mouth-watering and aromatic soup made from peas. This dish is delicious, pottage-like and rich. Many world cuisines have its own traditional pea soups – the Ukrainian one boasts the lean pea soup, or one made with smoked foods.
Ingredients
Split peas 1.5 glass
Ham or bacon 400 g
Onions 2 pieces
Carrot 1 pieces
Potatoes 3 pieces
Dairy butter 3 tbsp
Tomato paste 1 tbsp
Rusks 1 glass
Salt to taste
Ground black pepper to taste
Stages of cooking
1
Rinse the whole or middle peas in the deep bowl, pouring off the water several times.
2
Pre-soak the rinsed peas in 6 cups of hot water. The peas should swell. When the water is cooled, rinse the peas one more time.
3
Cover the soaked peas with 2-3 liters of cold water, bring to the boil, reduce the heat and cook for 40-60 mins.
4
Peel, rinse and chop the potatoes, add to the soften peas.
5
Peel and chop the onion and then brown in frying pan. Peel and coarsely grate the carrot; add to the onion.
6
Cut the ham and add to the onion with carrots, fry for a further 5 mins. Then add the tomato paste and braise for 3-4 mins more. Put the finished vegetables and ham to pea soup.
7
Cook soup for 10 mins more with all ingredients combined. Then set aside from heat and let it sit for 20-30 mins. Put it into plate and dress with croutons.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
The spotykach is commonly confused with liquors however there is a significant difference. The spotykach is sweeter, denser and more aromatic, and it is reckoned to be a dessert beverage. Following these directions any fruits can be used, nevertheless the recipe with blackcurrants is considered to be the classic one.
The hrechaniks with meat are soft, tender cutlets made with buckwheat and mince meat. So it can be served as a main course or a side dish. You can use any mince meat to your taste. The dish is usually served with either tomato or garlic sauce, and salad.
Yushka is a traditional Ukrainian pottage. Earlier 'yushka' was a name for meat and fish broths that were basis for the majority of liquid dishes, in particular for ukha. Later, however, potatoes and other vegetables, pasta, beans, mushrooms and various cereals became yushka's components.
Yushka is cooked differently in different regions of Ukraine
