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

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • charlarah 12 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 13 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

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes