Ingredients with Measurements:
- 1 cup of yellow split peas
- 1 cup of barley
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 1 bay leaf
- 1 teaspoon of dried thyme
- 1 teaspoon of smoked paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 6 cups of chicken or vegetable broth
- 1 pound of smoked meat, diced
- 1 tablespoon of olive oil
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Rinse the yellow split peas and barley in a fine-mesh strainer and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add the diced carrot and celery and cook for another 2-3 minutes until slightly softened.
4. Add the rinsed yellow split peas, barley, bay leaf, dried thyme, smoked paprika, salt, and black pepper to the pot. Stir to combine.
5. Pour in the chicken or vegetable broth and bring the soup to a boil.
6. Reduce the heat to low and let the soup simmer for 45-50 minutes until the split peas and barley are tender.
7. Remove the bay leaf from the soup and discard.
8. Using an immersion blender or regular blender, blend the soup until smooth.
9. Add the diced smoked meat to the soup and let it simmer for another 5-10 minutes until heated through.
10. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 40g
Protein: 25g
Fiber: 12g
Substitutions for ingredients:
- Yellow split peas can be substituted with green split peas or lentils.
- Barley can be substituted with farro or quinoa.
- Smoked meat can be substituted with ham or bacon.
Variations:
- Add chopped kale or spinach to the soup for added nutrition.
- Use beef broth instead of chicken or vegetable broth for a heartier flavor.
- Add diced potatoes or sweet potatoes to the soup for extra texture.
Tips and tricks:
- Rinse the split peas and barley before adding them to the soup to remove any debris.
- Use an immersion blender for easier blending, or let the soup cool slightly before blending in a regular blender.
- Adjust the seasoning to taste by adding more salt, pepper, or smoked paprika.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a bowl with a dollop of sour cream or Greek yogurt on top. Garnish with fresh herbs such as parsley or chives.
Garnishes:
- Sour cream or Greek yogurt
- Fresh herbs such as parsley or chives
Pairings:
- Crusty bread or rolls
- Salad with a tangy vinaigrette
Suggested side dishes:
- Roasted vegetables such as Brussels sprouts or carrots
- Grilled chicken or fish
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the smoked meat is fully cooked before adding it to the soup.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
Puliszka soup is a traditional Polish soup made with yellow split peas and barley. It is often served with smoked meat or sausage for added flavor.
Flavor profiles:
This soup is hearty and comforting, with a smoky and savory flavor from the smoked meat and paprika.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner, or as a starter for a larger meal.
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Region: Hungarian