Ingredients

How to make it

  • Start the broth on the stove: stock, water, 1/2 of the butter.
  • Add the pkg of split-peas
  • Add the all the vegetables (carrots, celery, potatoes), parsley, and oregano.
  • After the soup has boiled up, add the meats.
  • Lower heat and let simmer.
  • After one hour, and the remaining butter and stir.
  • After one more hour, the soup should be pretty thick. A little thicker than chowder.
  • This soup is traditionally served with "roggebrood," e.g. Rye or Pumpernickel bread.

Reviews & Comments 2

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  • charlarah 6 years ago
    After eating a traditional split pea soup my whole life, this has a unique twist, that I think will make my children love it.
    Was this review helpful? Yes Flag
  • dandelion 7 years ago
    Are the smoked sausages Kielbasa? Do you puree the soup? That's the only way I have ever had it. Puree after removing the meat. Then returning the cut up meat to the pot.
    Was this review helpful? Yes Flag

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