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1 hr


  • 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.

Preparation Method

  1. Place a quarter liter of split peas with pieces of ham fat and (you can use some pork and chicken or vegetable stock)
  2. After cooking until tender, put it through a sieve.
  3. Separately, cook the rice and pearl crops in butter – a quarter of a liter in total.
  4. Make a white roux with a tablespoon of butter and a tablespoon of flour
  5. Spread it with the broth cooked on the ham bones.
  6. Add the finely chopped parsley and chives, add the cooked croups with rice.
  7. After rubbing the peas through a wire sieve mix it with a soup.
  8. Bring our Viennese soup to a boil and pour into a soup vase.
  9. Decorate with chopped parsley or chives.
  10. 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


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