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Title: Horokhivka 1 (Pea Soup)
Categories: Soups, Ukrainian
Yield: 1 Batch

2 c Split peas
2 qt Water
4 lb Salt pork
1 sm Onion; chopped
1/2 c Celery; diced
1/2 c Carrots; diced
1 ts Salt
1 cl Garlic; crushed
1 1/2 tb Flour
1 tb Bacon fat or other fat
1 ts Onion; grated
Salt & pepper
1 md Dill pickle; diced

The dill pickle garnish in this old-time hearty soup makes it
different and zestful. Ham fat, along with the bone, may be used as a
substitute for salt pork.

Pick over the peas, wash, cover with cold water, and soak overnight.
Simmer the peas along with the salt pork, vegetables, and salt until
tender, using the same water in which the peas were soaked. Add the
garlic and press these ingredients through a sieve. If the soup is
thick, add some boiling water to get the desired consistency. Brown
the flour very lightly in the fat; add the grated onion and cook for
a few minutes. Pour some soup liquid into it, stir until smooth and
add to the soup. Bring to a boil. Season to taste with salt & pepper.
Place 1 tb finely diced dill pickle into each serving of soup. Serve
with croutons.

Recipe by Savella Stechishin

Recipe FROM: Traditional Ukrainian Cookery, 1976

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