Grandma Rose's Split Pea Soup with Beef Flanken

Recipe Rating:	15 Ratings4
Categories:	Soups, Beef, Vegetables, Beef Soups, Bean Soups, For Kids, Healthy, Vegetable Soup
Collections:	Soup's On!, Fall Favorites, 2012 Member's Choice
Keywords:	ribs, PEA
Serves:	8-10
Prep Time:	10 Min
Cook Time:	2 Hr

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

Pinched by abigial, and 1,714 more.

Erika Kerekes

Well Seasoned

Santa Monica, CA (pop. 89,736)

Erika_Kerekes

Member Since Feb 2012

Erika's Notes:

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.

Comments 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!

Directions

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.

Comments

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Kitchen Crew JustaPinch

I tried this recipe and say it's Family Tested & Approved!

Kitchen Crew JustaPinch

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Erika Kerekes Erika_Kerekes

Mar 8, 2012

I'm so glad you liked it! My Grandma Rose would be proud.

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!

Myra Wynne MJWin

Apr 9, 2012

Congrats on your blue ribbon!

Deb Adler twinmom12054

Apr 9, 2012

I had a Grandma Rose, too! And I've been trying to figure out what the term "flanken" meant. Thanks for solving the mystery! I look forward to making this soup, which I'll bet my Hungarian grandmother would have loved.

Patricia Hemsley Poots55

Apr 9, 2012

Is there any technical reason why you don't salt earlier?

This sounds really delicious - a great variation on the "same ole, same ole" split pea soup....love the idea of adding barley as well. Thank you for sharing it...

Erika Kerekes Erika_Kerekes

Apr 9, 2012

Patricia - I prefer to salt at the end so I don't run the risk of adding too much too early, but it's up to you. I have a heavy hand with the salt (also something I inherited with my grandmother) and it's hard to undo.

Diana Furman furdiana

Apr 9, 2012

Hi Erika, This sounds like a great soup! It will be my next recipe to try out. From the way this sounds, I bet you'd love the Chicken Barley Soup with potatoes and carrots that I posted. Take a look! :)
Diana Furman

Dawn J LilyMoon

Apr 9, 2012

Erika i love this recipe!
Do you think it would take less salt if we used low sodium chicken broth instead of water? This way we dont have to add as much for flavor?