Soups & Salads: Kasha Pea Soup

A new take on a classic soup.

Serves: 8


1 lb. split peas

1/2 cup medium or coarse kasha

2 quarts water

1 carrot, diced

1 medium onion, chopped

1 beef neck bone or ham bone

Salt and pepper

Sour cream


  1. In soup kettle or Dutch oven, combine all ingredients except salt, pepper and sour cream.
  2. Bring to a boil reduce heat, cover.
  3. Simmer 1.5-2 hours, stirring occasionally.
  4. Add more water if necessary.
  5. Remove bones, adjust seasoning.
  6. Serve hot with a dollop of sour cream and dash of paprika, if desired.