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Title: Horokhivka 2 (Pea Soup)
Categories: Soups, Ukrainian
Yield: 1 Batch

2 c Dried peas;
- split or quick-cooking
2 qt Water
Ham bone
1 ts Salt
1/2 sm Onion; chopped
2 tb Bacon fat or other fat
1 1/2 tb Flour
1 c Milk; or more
Salt & pepper

In this soup, 1 to 2 cups of ham stock may be used in place of the
bone, omitting the salt.

Pick over the peas, wash, cover with cold water and soak overnight,
or use quick-cooking peas and omit the soaking. Simmer the peas along
with the bone and salt until tender, using the same water in which
the peas were soaked. Remove the bone. If other than split or
quick-cooking peas are used, press through a sieve. Cook the chopped
onion in the fat until tender. Add the flour and brown it very
lightly. Spoon some soup liquid into it, stirring constantly until
smooth, and mix into the soup. Add enough milk to obtain the desired
consistency and bring to a boil. Season to taste with salt & pepper.
Serve with buttered croutons rubbed with garlic. The leftover soup
may be varied when served a day later by adding a small amount of
cooked egg noodles.

Recipe by Mrs. A. Michalenko, Saskatoon

Recipe FROM: Traditional Ukrainian Cookery, 1976

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