Grandma Rose's Split Pea Soup with Beef Flanken

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


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
Well Seasoned
Santa Monica, CA (pop. 89,736)
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!


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.
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.
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.
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.

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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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