Grandma Rose's Split Pea Soup with Beef Flanken
Blue Ribbon Recipe
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! The Test Kitchen
2 largeonions, yellow
6 gcelery stalks
2 Tbspgrapeseed oil
2 lbbeef short ribs (flanken)
1 lbgreen split peas
1/2 lbpearl barley, uncooked
3 Tbspdill, dried
·salt and pepper
How to Make Grandma Rose's Split Pea Soup with Beef Flanken
- 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.