Ukrainian Pea Soup with Dill and Potatoes

Ukrainian pea soup is a hearty soup of dried split peas, potatoes, carrots, and onion, usually finished with fresh dill. Family recipes vary: some include smoked pork, while this version is meatless, with smoked paprika adding a gentle, savory note and water letting the peas’ flavor come through.

Ingredients

1 lb (454 g) dried split peas, green or yellow
10 cups (2.4 L) water, plus more as needed
1 tbsp (15 ml) neutral oil, such as sunflower or canola oil
1 medium yellow onion, about 7 oz (200 g), finely chopped
1 large carrot, about 5 oz (150 g), peeled and diced
1 celery rib, about 2 oz (55 g), diced
1 lb (454 g) Yukon Gold or other waxy potatoes, peeled if desired and cut into ½-inch (1.3 cm) cubes
2 garlic cloves, about 6 g, finely chopped
1 tsp (2 g) smoked paprika
2 bay leaves
1½ tsp (9 g) fine salt, plus more to taste
¼ tsp (0.5 g) freshly ground black pepper, plus more to taste
2 tbsp (6 g) chopped fresh dill, plus extra for serving

Instructions

Sort and rinse the peas. Spread the dried split peas on a plate or rimmed tray and pick out any small stones or damaged peas. Rinse them in a sieve under cool running water until the water runs mostly clear. Split peas do not need soaking for this recipe; skipping a soak keeps the preparation simple, though older peas can take longer to soften.
Start the soup base. Put the rinsed peas and 10 cups (2.4 L) water in a large, heavy soup pot. Bring the water to a boil over medium-high heat, skimming off any foam that gathers on top. Reduce the heat to maintain a gentle simmer, partially cover the pot, and cook for 60 to 65 minutes. Stir every 15 minutes or so, scraping the bottom to keep the peas from sticking. The peas should be softening and beginning to break apart, but they do not need to be completely smooth yet.
Prepare the vegetables while the peas cook. Chop the onion, carrot, celery, potatoes, and garlic. Keep the potato cubes roughly even so they cook at the same rate. If the soup becomes very thick before the peas are tender, stir in ½ cup (120 ml) hot water at a time; a few peas may settle on the bottom, so check and stir regularly during this first simmer.
Soften the aromatics. When the peas have simmered for about an hour, warm the oil in a skillet over medium heat. Add the onion, carrot, and celery and cook for 6 to 8 minutes, stirring often, until the onion is translucent and the carrot is starting to soften. Add the garlic and smoked paprika and stir for 30 seconds, just until fragrant. Avoid browning the garlic, which can make its flavor harsh.
Add the potatoes and seasonings. Scrape the softened vegetables into the soup pot. Add the potatoes, bay leaves, salt, and black pepper. Stir well and bring the soup back to a gentle simmer. If it looks unusually thick at this point, add another ½ to 1 cup (120 to 240 ml) hot water. The soup should be thick and spoonable, not so stiff that it cannot simmer freely.
Cook until everything is tender. Simmer uncovered for 20 to 25 minutes, stirring every few minutes near the end, until the potatoes are tender when pierced with a fork and the peas have mostly broken down. Cooking time varies with the age and type of peas, so taste a few rather than relying only on the clock. If the peas are still firm, keep simmering and add a little water if needed.
Finish and adjust. Remove and discard the bay leaves. Stir in the chopped dill. Taste the soup and add more salt or pepper as needed. For a smoother, creamier texture, mash some of the peas and potatoes against the side of the pot with the back of a spoon; for a more rustic bowl, leave the vegetables and peas distinct. Let the soup stand for 5 minutes before serving so it settles and thickens slightly.

Tips

Let the peas set the pace. Dried split peas vary in age, so the stated time is a guide rather than a guarantee. If they remain firm after the first simmer, continue cooking them before adding the potatoes; the potatoes should not be left to disintegrate while the peas catch up. A gentle simmer and occasional stirring help the peas soften evenly.
Adjust thickness gradually. Pea soup thickens as it cooks and thickens further as it cools. Add hot water in small amounts if it becomes pasty in the pot, then taste again because extra liquid can dilute the seasoning. If the finished soup is thinner than you like, simmer it uncovered for a few minutes or mash a portion of the peas rather than adding flour.
Use smoked paprika thoughtfully. It gives this meatless version a mild smoky aroma, not the deep flavor of smoked pork. If you have sweet paprika instead, use the same amount for color and warmth, knowing the soup will taste less smoky. You can also leave it out for a simpler, clean-tasting pea soup.
Choose the peas you have. Green and yellow split peas both work; green peas tend to taste a little earthier, while yellow peas are often milder. Whole dried peas are not a direct swap because they need a different cooking time and may benefit from soaking. Check the package instructions if using a different form.

Serving Suggestions

Serve the soup hot in deep bowls with extra chopped dill and freshly ground black pepper. A slice of rye bread, dark wheat bread, or another sturdy loaf is useful for dipping and makes the meal more filling. If you have sour cream, offer a spoonful at the table; its cool, tangy richness contrasts with the soft peas. Keep any topping optional so the base recipe remains dairy-free.

A crisp cabbage salad, sliced cucumbers, or pickled vegetables make a bright side dish beside the soup. Their acidity and crunch balance the soup’s soft, thick texture without requiring another cooked dish. For a more substantial spread, serve it with toasted bread and a simple plate of sliced tomatoes or radishes. Add the dill just before serving so its fresh aroma stays noticeable.

Variations

Smoked-pork version: Smoked pork, ham, or ribs appear in some Ukrainian family versions of pea soup. For a practical adaptation, simmer a fully cooked smoked ham hock in the water with the peas, following the package directions for heating, then remove it, pull off the meat, and stir the meat back in near the end. Reduce the salt at first because smoked meat can be salty. This changes the recipe from vegetarian and makes the broth more savory; discard bones and bay leaves before serving.

More traditional smoky flavor without meat: If smoked paprika is unavailable, add a small piece of smoked pork only if you want a nonvegetarian soup, or simply omit the smoky note. A little extra black pepper and dill keep the soup flavorful, but ingredients such as liquid smoke can overwhelm the gentle pea flavor, so use them sparingly if you choose them.

Make it more vegetable-forward: Add 1 cup (100 g) diced parsnip with the carrot, or stir in 1 cup (150 g) frozen peas during the last 5 minutes for a fresher, sweeter pea flavor. For a leafy finish, add 2 cups (60 g) chopped spinach during the final few minutes. These additions change the balance and may make the pot thicker, so adjust the water and seasoning at the end.

Use yellow split peas: Yellow split peas are an easy alternative to green and cook in the same general way, though the final color and flavor will be different. The soup will look more golden and may taste a little milder. Follow the same tenderness checks, since the age of the dried peas has more effect on cooking time than their color.

Storage and Reheating

Cool the soup and refrigerate it within 2 hours of cooking, divided into shallow, covered containers so it cools more quickly. It keeps for 3 to 4 days in the refrigerator. The peas absorb liquid as the soup sits, so it may look much thicker the next day; that is normal. Stir in water or broth a little at a time when reheating until the texture is right.

Reheat a portion on the stovetop over medium-low heat, stirring often, or use a microwave-safe bowl and pause to stir during heating. Reheat leftovers to 165°F (74°C), checking with a food thermometer. For longer storage, freeze cooled soup in airtight containers for up to 3 months for best quality, leaving a little room for expansion. Thaw it in the refrigerator overnight before reheating, or reheat from frozen over low heat with extra liquid and frequent stirring.

Frequently Asked Questions

Do I need to soak split peas before making this soup?
No. Split peas are small and cook without soaking, which is why this recipe starts by rinsing them and simmering them directly. Soaking can shorten cooking slightly, but it is not necessary. If your peas are unusually old and still firm after the suggested time, keep simmering until tender rather than assuming they have spoiled.

Why are my split peas still hard?
Peas can take longer to soften when they are old, and a very low simmer may slow the process. Keep the pot at a gentle but steady simmer and add water if needed so the peas remain covered. Acidic ingredients can also slow softening, so avoid adding vinegar, lemon juice, or tomatoes until the peas are tender.

Can I make Ukrainian pea soup with broth instead of water?
Yes. Replace some or all of the water with vegetable broth for a fuller savory flavor. Choose a low-sodium broth if possible, then season the finished soup to taste; broth, smoked paprika, and any smoked meat variation can all contribute salt. If using a concentrated stock, dilute it according to its label before measuring the recipe’s liquid.

Can I make the soup ahead?
Yes. It holds well for a few days, and the flavor settles as it rests. Expect the soup to thicken considerably in the refrigerator; loosen it with water or broth during reheating and adjust salt afterward. Follow the storage guidance above, refrigerating it within 2 hours and using it within 3 to 4 days.

Can I blend the soup completely smooth?
Yes. Remove the bay leaves first, then use an immersion blender in the pot or blend carefully in batches in a countertop blender. Hot soup can release steam and splatter, so do not fill a blender jar to the top; follow its instructions for hot liquids and hold the lid securely with a towel. A partial blend is a good middle ground if you want a creamy base with some vegetable pieces.

What can I use instead of fresh dill?
Fresh dill gives the soup a bright, familiar finish, but chopped parsley works if dill is unavailable and has a milder, less distinctive flavor. Dried dill can be used in a smaller amount—start with 1 teaspoon (1 g), taste, and add more if desired. Add dried herbs during the simmer so they have time to soften, then finish with parsley or black pepper if you have them.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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