Yellow split pea mash with smoked meat and onions

Tip: tap a step to mark it as done.

1. Soak the peas

   Rinse the peas in a strainer, cover with plenty of cold water, and soak overnight for at least 8 hours.

2. Cook the meat and peas

   1 hr 15 min

   Place the smoked meat in a pot, add 1 l of water, and cook for 30 minutes. Drain the peas and add them to the meat along with the bay leaf. Cook over low heat for 45 minutes, until the peas have completely broken down. Stir occasionally to prevent sticking and add a little water as needed.

3. Blend the mash

   5 min

   Remove the meat and discard the bay leaf. Blend the peas with an immersion blender or mash them into a thick purée. Stir in the crushed garlic and marjoram and season with black pepper. Since the smoked meat is salty, add salt to taste only at the end.

4. Fry the onions

   12 min

   Slice the onions into thin half-moons and slowly fry them in the lard until golden brown, about 12 minutes.

5. Serve

   Divide the mash among plates and spoon the onions and their cooking fat over the top. Serve with sliced smoked meat and a sour pickle.

Tip: If you do not soak the peas, they will take 30–40 minutes longer to cook. The mash thickens as it cools; when reheating, thin it with a tablespoon of hot water and stir well.

This recipe was translated from the Slovak original: Hrachová kaša s údeným mäsom a opraženou cibuľkou