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Beef with Green Split Pea

clock Cooking time: 190 minutes yield Serving for: 6
  • 3 litres water
  • 450g green split peas, soaked overnight
  • 1 medium celeriac, peeled and cut thin sticks
  • 700g leeks. finely sliced
  • 450g potatoes, peeled and roughly chopped
  • 450g Shin of beet and soup bone
  • To garnish:
  • 3 tablespoons celery leaves(chopped)
  1. Take a large saucepan and add the pre-soaked split peas, beef and bone and chopped potatoes
  2. Add some water.
  3. Cover the pan to boil and simmer for at least 2 hours. Remove the scum from rising top.
  4. Take out the beef and shredded into small pieces.
  5. Squash the vegetables with a wooden spoon in the pan.
  6. Add the shredded beef to the pan along with the leeks and celeriac.
  7. Season the soup to taste. Cover the pan again and simmer gently for 1 hour.
  8. Take out all the bones and garnished with celery leaves. Serve while hot.