Grandma Rose's Split Pea Soup with Beef Flanken

Erika Kerekes

By
@Erika_Kerekes

My grandmother made huge batches of this soup and doled it out to her kids and grandkids in ziptop freezer bags. After she died my mother kept a bag of her split pea soup in the freezer for 10 years. She couldn't bear to eat it.


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Comments:

Serves:

8-10

Prep:

10 Min

Cook:

2 Hr

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
We've never had a pea soup quite like this one! The addition of barley and dill were ingenious... We can't wait to have it again!

Ingredients

2 large
onions, yellow
6 g
celery stalks
6
carrots
2 Tbsp
grapeseed oil
2 lb
beef short ribs (flanken)
1 lb
green split peas
1/2 lb
pearl barley, uncooked
3 Tbsp
dill, dried
salt and pepper

Directions Step-By-Step

1
Chop the onions, celery and carrots. Aim for 1/2-inch pieces, but don't get all OCD about it. You want them all roughly the same size, but a little bigger or smaller won't make a difference at all.
2
Heat the oil in a large pot and brown the ribs on all sides. Remove the ribs to a plate, then add the chopped vegetables to the fat in the pot. Stir a minute or two until everything is coated in fat and starting to soften.
3
Put the meat back in the pot, then add the split peas, pearl barley and dried dill. Add enough water to cover it all and bring the pot to a boil. Turn the heat down to low, cover the pot, and simmer the soup at least 2 hours, until it is thickened and the meat is tender.
4
Shred the meat with two forks (or your fingers if you've let the soup cool for a while). The bones will have slipped out of the meat, so fish them out from the bottom of the pot with a spoon. Season with salt and pepper - you will need much more salt than seems reasonable, but keep salting until it tastes right to you. Serve hot for a hearty one-pot lunch or dinner.

About this Recipe

Main Ingredient: Beef
Regional Style: American
Collection: 2012 Member's Choice
Other Tags: For Kids, Healthy
Hashtags: #ribs, #PEA, #split pea, #soup