- 200g bones
- 2 chicken or vegetable stock cubes
- 100g cooked rice
- 200g split peas
- 2 l water
- 400g ham or other pork meat
- 100g smoked sausage
- 3-4 potatoes
When there is waste fat from the ham at home, then it can be used to make quite tasty ‘viennese soup’ also know as a ‘Ritscher’ soup.
- Place a quarter liter of split peas with pieces of ham fat and (you can use some pork and chicken or vegetable stock)
- After cooking until tender, put it through a sieve.
- Separately, cook the rice and pearl crops in butter – a quarter of a liter in total.
- Make a white roux with a tablespoon of butter and a tablespoon of flour
- Spread it with the broth cooked on the ham bones.
- Add the finely chopped parsley and chives, add the cooked croups with rice.
- After rubbing the peas through a wire sieve mix it with a soup.
- Bring our Viennese soup to a boil and pour into a soup vase.
- Decorate with chopped parsley or chives.
- Optionally if you wish you can add some sliced sausage into a soup (smoked sausage)
Viennese split pea soup is a little bit similar to a German split pea soup with a difference that the latter one includes potatoes. You can go for it by amending the recipe a bit by adding pealed and quartered potatoes to the broth and boil until soft and forget about rubbing it through a wired sieve.
On picture: German split peas soup