Ukrainian-Style Ham Hock Pea Soup
Ukrainian-Style Ham Hock Pea Soup
1 smoked ham hock (~500–700 g, bone-in)
2–3 bone-in chicken thighs (optional but recommended)
3 liters water (adjust to pot size, don’t overfill)
2–3 medium potatoes, peeled and diced
2–3 celery stalks, diced small
200–250 g dried green split peas, rinsed (adjust thickness to preference)
1 medium onion, diced
2 medium carrots, shredded or diced
2 tbsp olive oil or butter
Generous handful fresh dill, chopped
Fresh parsley, chopped (to taste)
Salt & pepper to taste
Optional: Bay leaf or peppercorns for broth stage
In large pot, combine ham hock, chicken thighs, and water.
Bring to a gentle boil, skim foam/fat off top as it forms.
Reduce to simmer. Cook uncovered 1.5–2 hours, occasionally skimming for clarity.
Optional: Add bay leaf or whole peppercorns to broth for depth.
Remove ham hock and chicken from broth. Let cool slightly.
Strip meat from bones, shred or dice. Discard bones and skin.
Return shredded ham and chicken to broth.
Add diced potatoes, celery, and rinsed split peas.
Simmer gently for 30–40 minutes, until peas soften and potatoes tender.
Peas will partially break down, thickening soup naturally—adjust water if needed.
In pan, heat olive oil or butter over medium heat.
Sauté onion and carrot until softened, ~5–7 minutes.
Add sauté mixture to soup. Stir well.
In final 5 minutes, add fresh dill and parsley.
Season with salt & pepper to taste.
Optional: Simmer a bit longer for flavors to meld, but avoid overcooking fresh herbs.
Serve hot, ideally with fresh bread.
Optional sour cream swirl for richness (some families do, some don't).
Soup thickens as it rests. Next-day leftovers are often better.
✅ Ham hock provides smoky, rich backbone—essential flavor.
✅ Chicken boosts broth body and adds lean meat contrast.
✅ Split peas naturally thicken soup—adjust liquid based on preference.
✅ Fresh herbs brighten the heavy, hearty base—dill is mandatory in this house.
~1 kg (2.2 lbs) smoked pork neck bones (meaty, with visible bone)
~1.5–2 kg (3–4 lbs) smoked, bone-in ham end or shank portion (homemade smoked, mild seasoning preferred)
3 liters cold water (adjust to pot size, keep room for foam and ingredients)
2 bay leaves (optional, for traditional depth)
6–8 black peppercorns (optional)
200–250 g dried green or yellow split peas, rinsed (classic pea soup foundation)
2–3 medium potatoes (~500 g), peeled and diced small
2–3 celery stalks, diced small
1 large onion, diced fine
2 medium carrots, shredded or diced small
2 tbsp olive oil or butter (traditional flavor choice)
1 large bunch fresh dill, chopped (mandatory nod to Ukrainian style)
1 small bunch fresh parsley, chopped
Salt & black pepper to taste
2 garlic cloves, minced, added toward the end for depth
Sour cream for garnish (common Ukrainian table addition)
Rye or crusty bread served alongside
Place smoked pork neck bones and ham shank in large pot with cold water.
Bring slowly to a boil, skimming foam and fat as it rises (clear broth tradition).
Add bay leaves and peppercorns if using.
Reduce to low simmer, cook uncovered for 2.5–3 hours, adding water if needed.
After cooking, remove all meat and bones. Let cool enough to handle.
Carefully strip meat from neck bones and shank. Discard bones, excess fat, and skin.
Shred or dice meat. Keep separate for now.
To broth, add split peas, diced potatoes, and celery.
Simmer gently for 30–40 minutes, stirring occasionally. Peas should soften, some breaking down naturally for light thickening.
In skillet, heat olive oil or butter over medium heat.
Sauté onion and carrot until softened and lightly golden, ~5–7 minutes.
Optional: Add minced garlic in final minute for extra aroma.
Stir sautéed veggies into soup.
Return shredded pork meat to soup. Simmer 10–15 minutes to combine flavors.
In last 5 minutes, stir in chopped dill and parsley.
Season generously with salt and black pepper. Adjust to taste.