Hungarian Split Pea SoupFeatured

Hungarian Split Pea Soup


For 4 Person(s)

Hungarian Split Pea Soup

  • 1 lb USA yellow or green split peas, rinsed
  • 1 tbsp butter or margarine
  • 2 leeks (white part only), thinly sliced
  • 2 1/2 quarts water
  • 4 tsp beef bouillon granules
  • 1 bay leaf
  • dash of ground cloves
  • 1 tsp salt
  • 1 green bell pepper, diced
  • 1/2 lb potatoes, diced
  • 1 tbsp Hungarian paprika
  • 1 1/5 tsp sugar


  • 2 tbsp each of flour and soft margarine made into paste


In large pot sauté leeks in butter until limp. 

Add water, beef bouillon, split peas, bay leaf, cloves, and salt. 

Cook slowly until peas are tender. 

Stir in roux and cook until slightly thickened. 

Add green peppers, potatoes, paprika, and sugar. 

Continue cooking 20 minutes or until vegetables are cooked but retain their shape and texture. 

Remove bay leaf and serve.