Yellow Split Pea and Ham Soup

5 from 4 votes
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Course: Main
Cuisine: Russian
Servings: 8
Author: Julia Frey of Vikalinka


  • 3 litres/ 3 quarts water
  • 450 g/ 2 cups yellow dried split peas
  • 450 g/1 lbs unsmoked gammon steaks or pork/beef fat trimmed
  • 1 tsp salt
  • 1 tsp Vegeta seasoning optional
  • 1 bay leaf
  • 1 tbsp olive oil
  • 2 carrots grated
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 tbsp of each dill and parsley chopped
  • black pepper to taste


  • In a large pot add water, yellow dried split peas, unsmoked gammon steaks or pork/beef, a bay leaf and bring to a boil. Add salt and Vegeta seasoning and turn the heat down to allow the soup to simmer.
  • You will see a lot of foam forming at the top of the pot, remove with a slotted spoon and discard. Continue doing so until all foam is removed and the broth is clear.
  • Let the soup simmer for 50 minutes. While the soup is simmering chop the onion and grate the carrots, saute together over low heat in a pan with olive oil for 10 minutes until soft and fragrant. Add minced garlic and cook for 1 more minute, then take off the heat.
  • By now your split peas should be soft and some may be partially falling apart. Remove your gammon steaks or pork/beef from the soup if using and shred it with two forks in a shallow bowl or cut it with a knife. Return to the pot and add the sautéed carrots and onions.
  • Add chopped herbs, black pepper, taste and adjust seasoning if needed.