Name: Split Pea Soup (Grashek Chorba)
Yield: Serves 4 to 6
Cuisine: Macedonian
Ingredients: 2 teaspoons extra-virgin olive oil, plus extra for drizzling; 2 cups (400 g) dried yellow split peas; 1 medium yellow onion, finely diced; 4 cups (1 liter) low-sodium chicken stock; Cinnamon, for garnish; 1 teaspoon paprika; 2 teaspoons kosher salt

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Macedonia

By Katerina Nitsou

Published 2021

About

This soup is so simple and satisfying. It was one of my father’s few go-to recipes. Cinnamon may seem like an unusual addition, but in Macedonian cooking, it is used in both sweet and savory dishes.

Ingredients

2 cups (400 g) dried yellow split peas
2 teaspoons extra-virgin olive oil

Method

Rinse the split peas and discard any that are discolored.

In a large stockpot, heat the olive oil over medium-high heat. Add the onion and sauté until tender, 3 to 4 minutes. Reduce the heat to medium. Add the split peas, paprika, and salt, and stir to coat.

Pour in the chicken stock and 4 cups (1 liter) of water. Cover and simmer gently for 1½ to 2 hours until the peas are soft