Ingredients1 lb. split peas
1/2 cup medium or coarse kasha
2 quarts water
1 carrot, diced
1 medium onion, chopped
1 beef neck bone or ham bone
Salt and pepper
1. In soup kettle or Dutch oven, combine all ingredients except salt, pepper and sour cream.
2. Bring to a boil reduce heat, cover.
3. Simmer 1.5-2 hours, stirring occasionally.
4. Add more water if necessary.
5. Remove bones, adjust seasoning.
6. Serve hot with a dollop of sour cream and dash of paprika, if desired.