Hungarian Split Pea Soup

If using hot paprika, be sure to taste it to make sure it’s not too spicy.

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  • Servings: Makes about 8 cups

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  • 2 tablespoons vegetable oil
  • 1 ham hock, split in half
  • 2 medium onions, chopped
  • 5 garlic cloves, minced
  • 2 teaspoons smoked paprika, plus more for garnish
  • Kosher salt
  • Freshly ground black pepper
  • 6 medium carrots, sliced
  • 2 celery stalks, chopped
  • 1/2 cup chopped dill, plus more for garnish
  • 8 cups chicken stock
  • 1 pound dried split peas
  • Sour cream for serving

How to make this recipe

  1. In a large heavy pot, brown the ham hock in the oil over medium high heat, turning occasionally, until golden, about 8 minutes. Stir the onions, garlic, paprika, and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the carrots, celery, dill, stock, and split peas and bring to a simmer. Cook, stirring occasionally, until the split peas are very soft and falling apart, about 1 1/2 hours. Season the soup with salt and pepper to taste and serve garnished with the sour cream, dill fronds and paprika.

Contributed By Photo © Ian Knauer Published September 2014

1044307 recipes/hungarian-split-pea-soup 2015-11-20T21:33:04+00:00 Ian Knauer weeknight-dinner|soups-and-stews|winter|web-exclusive september-2014 recipes,hungarian-split-pea-soup 1044307

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