Гороховый Суп — Split Pea Soup

Thick, golden, and almost absurdly filling, гороховый суп is the heavyweight champion of Russian
fasting soups. Split peas cook down into a velvety base that needs no cream, no butter, nothing
but time and a few aromatics. This is pure sustenance.

FASTING LEVEL: Fast With Oil (for strict oil-free days, omit the oil and simply boil all vegetables with the peas — it still thickens beautifully)

SERVINGS: 6
TIME: 1 hour 15 minutes

INGREDIENTS:
- 400 g yellow or green split peas, rinsed
- 3 medium potatoes, cubed
- 1 large onion, diced
- 2 carrots, diced
- 2 tablespoons sunflower oil
- 2 litres water
- 3 cloves garlic, minced
- 2 dried bay leaves
- 1 teaspoon smoked paprika (optional, but excellent)
- Salt and black pepper to taste
- Croutons of dark rye bread fried in oil, for serving
- Fresh dill, for serving

METHOD:
1. Rinse split peas and place in a large pot with 2 litres of water. Bring to a boil, skimming off any foam that rises.
2. Reduce heat and simmer for 30 minutes, stirring occasionally.
3. While peas cook, heat oil in a skillet. Sauté onion and carrots for 7 minutes until soft and lightly golden.
4. Add sautéed vegetables, potatoes, and bay leaves to the pea pot. Continue simmering for 25-30 minutes until peas have largely dissolved and potatoes are tender.
5. Add garlic, smoked paprika, salt, and pepper. Stir and simmer 2 more minutes.
6. Remove bay leaves. For a smoother soup, use an immersion blender to partially blend (leave some texture).
7. Serve with rye bread croutons and dill.

NOTES:
- Split peas contain about 25 g of protein per 100 g dry — this is one of the most protein-dense fasting meals you can make.
- The soup thickens dramatically as it cools. Add water when reheating.
- Rye bread croutons fried in sunflower oil are the traditional garnish and worth the effort.

NUTRITION (per serving, approximate):
Calories: 350 | Protein: 20 g | Carbohydrates: 56 g | Fat: 5 g | Fibre: 14 g