Grandma Rose's Split Pea Soup with Beef Flanken

Recipe Rating:
 15 Ratings
Serves: 8-10
Prep Time:
Cook Time:
Cooking Method: Stove Top

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

The Cook

Erika Kerekes Recipe
x1
Well Seasoned
Santa Monica, CA (pop. 89,736)
Erika_Kerekes
Member Since Feb 2012
Erika's notes for this recipe:
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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Kitchen Crew
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!

Directions

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.
Comments

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user Kitchen Crew JustaPinch - Mar 8, 2012
I tried this recipe and say it's Family Tested & Approved!
user Kitchen Crew JustaPinch - Mar 8, 2012
I shared a photo of this recipe. View photo
user Erika Kerekes Erika_Kerekes - Mar 8, 2012
I'm so glad you liked it! My Grandma Rose would be proud.
user deb baldwin messinthekitchen - Mar 9, 2012
Congratulations Erika and your Grandma Rose on your first blue ribbon.I am going to save this and I hope to be able to make it some day. I think it will be right up our ally for our table!
user Myra Wynne MJWin - Apr 9, 2012
Congrats on your blue ribbon!

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