Russian Split Pea Soup Recipe

Updated December 12, 2013
This recipe is brought to you from the cold days of the former Soviet Union. Back in those cold days my grandmother use to prepare this soup in her tiny log house. Us kids would then eat it warm, while looking out the window to a chilly winter. She made the soup because the vegetable supply at those times was short, while the peas were more available, and it always turned out very delicious.

Nowadays, split pea soup is once again becoming popular. There's even a restaurant, once aired on Food Network, that only serves pea soup and does very well in business.

P.S. You can skip on chicken or replace it with bacon crisps instead.

Other Traditional Russian Soups to Try

Serving size:
    • 2
    • Chicken Drumsticks
    • 4 quarts
    • Water; 3 more cups for cooking chicken
    • 1/2
    • large Onion; diced
    • 1
    • large Carrots; grated
    • Extra-virgin Olive Oil
    • Salt & Pepper; to taste
25 min
50 min
Ready in
1 hr 15 min


To boiling water, add chicken drumsticks, boil until they are almost completely cooked. Remove chicken form the heat, drain and rinse the chicken. Cut meat off the bone and slice it into small pieces.
Bring a new pot of water to a boil, add chicken and peas to the water. Season with salt and pepper and cook for about 20 minutes.
Saute onions with carrots and oil, cook until vegetables are soft (7-10 minutes). Add to the cooking ingredients.
Reduce the heat to low and simmer for another 30 minutes, occasionally stirring. Add dill and cook for another 5 minutes.

Best served hot, can be refrigerated for

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