Here is a recipe for this deliciously salty dish:
250 g Yellow Split Peas
2 l Water
1 Onion, chopped
2 tsp Thyme
1.2 kg Salted lamb meat
500 g Yellow Turnips, diced
500 g Potatoes, diced
250 g Carrots, diced
Freshly ground pepper to taste
Put the peas in a pot with water, thyme and onion and heat to the boil. Let simmer for approx. 45 minutes. Then add one or two pieces of the meat, but boil the rest of the meat in a separate pot. Leave to boil for another 30 minutes. While they are boiling, check the peas regularly to stir and see if you need to add more water. Add the vegetable and boil for another 20-30 minutes, or until the meat is tender. Add black pepper and salt to taste.
You can boil all the meat separately, but then the soup needs salt.
You can also boil all the meat in the soup, but then it might turn out too salty.
