Pokhlyobka is a kind of thick Russian soup made by adding flour, grains, potatoes or other vegetables. It is similar to the Britain Pottage.
Long time ago, it was a main meal among poor strata of Russian society. Most of the time, villagers and peasant farmers cooked and ate vegetarian pottage, because such expensive ingredients like meat or fish were not affordable for them. It’s worth mentioning that meat was eaten once or twice a year; more luckily were farmers, who had lived near rivers and could caught a fish throughout the year. The dish was easy to prepare, and people could use the remains of the yesterday meal – chunks of boiled potatoes or cabbage, then add extra millet or buckwheat. The rich part also ate pokhlyobka, but it was significantly better and besides potatoes, contained the meat of duck, hazel-hens, and etc.
My recipe of Russian pottage is also without meat.. Definitely, a good piece of fatty pork or beef could makes the pokhlyobka especially rich, so if you’re not a vegetarian you may add it. But I suggest you to try the non-meat option, which is infused with aromatic spices, and delicious pumpkin and thick sour cream make the soup absolutely irresistible!
‘Acoulina cooked absolutely delicious koulebyaks, various pokhlyobki..kvas..soaked apples..’ from the Russian novel ‘Whites, blacks and grays’ by Ivan Lazhechnikov written in 1856.
‘The dinner was absolutely delicious that day: pokhlyobka made from goose meat with wild onions, venison shashlik and slices of bear meat..’ from the Russian novel ‘Plutonia’ by Vladimir Obruchev written in 1915.
Pokhlyobka - The Old Russian Pottage
Ingredients
120-130g yellow split peas
3 small potatoes
300g pumpkin or squash
1 medium carrot, sliced
60-70g celery root, cut into small cubes
1 small onion, thinly sliced or finely chopped
1 garlic clove, chopped, optional
1/2 tsp ground turmeric
1 tsp cumin
2 bay leaves
1.2 l water
1 Tbsp sunflower oil
salt, black pepper to taste
fresh parsley, chopped, for serving
sour cream, for serving, optional
fresh country-style bread, for serving, optional
Preparation
- Wash peas, put in a pan, cover with water and soak overnight. Pour out the water. Cover peas with new cold water. Boil on a medium heat for 15-20 minutes, until peas are tender. Skim the foam during the boiling.
- Meanwhile, in a frying pan, heat the oil, add spices and fry them for a minute. Add garlic, onion, carrot, celery root and saute vegetables on a medium heat for 8-10 minutes.
- Peel and cut into small cubes potatoes and pumpkin.
- Add potatoes to the pottage. Season with salt and pepper. Simmer for 8-10 minutes.
- Add pumpkin along with fried vegetables, simmer the pottage for 10 minutes more or until the pumpkin is soft.
- Adjust seasoning. If the pottage is too thick, add more hot water and stir through.
- Garnish each plate with a dollop of sour cream and chopped parsley. Serve with a slice of bread.
Enjoy the old Russian farmer meal! 🙂
I’m bringing this traditional recipe to all lovely people who’s enjoying the FF party today!
milkandbun 
Is this still a popular soup? I might have to try this one (our family loves Russian flavours, for some reason), but I’ll have to think of an alternative to celery root – it’s not that common around here. Happy FF.
Not very popular, but Russian housewives make similar soups occasionally. You can omit the celery root and add one more potato. Or add a piece of swede. Hope, it helps. 🙂
Thanks for stopping by and commenting! Have a lovely weekend!
Pingback: Thanksgiving Corn Pudding (Steamed) | Fiesta Friday #43 | The Novice Gardener
Mmmmm this looks like a warm hug in a bowl!! Thanks for bringing it to Fiesta Friday! 😀
Sending you warm hugs, Tracy! Thank you for the comment! 🙂
I’ve never heard of this dish but it sounds like the perfect thing for a cold winter day! I’ve never used sunflower oil before. Does it have a unique flavor?
It’s very old name, and nowadays Russians prefer (and can afford) to eat meaty stews, especially during cold winter, when we need more protein and hearty meals. 🙂
Sunflower oil is the most popular vegetable oil in Russia. Refined (without cholesterol) sunflower oil (which is suitable for frying) doesn’t almost smell. There is non-refined sunflower oil, which has amazing aroma and great in salads, but not suitable for frying.
Thus you may use any vegetable oil or healthy olive oil. 🙂
I just bookmarked to make your pottage. I love the flavors you have used here as well as the vegetables. Your photographs are so crisp and clear! Lovely post.
Thank you, Seana! You can play with the quantity of the veggies, add more more onions or carrots; even omit squash and add more potatoes. 🙂
I love hearty soups this is so full of good vegetables and I love yellow split peas. All you need is a nice thick slice of bread and it’s a meal. Delicious.
A slice of good bread is that I always have with soup! 🙂 Thank you!
What a great recipe. I love this post, not only for the photographs, but for the look into Russian history and references to the dish in Russian literature. It gives such rich context to a soup that is much more than just a soup. I think I’ll make this and maybe throw in some meat or fish. My favorite dishes are usually considered peasant dishes because they’re thick and warm and usually have a ton of veggies. Great post!
It’s something in the middle – between soup and stew! 😀 When I lived in Russia, I ate lots of stews and other hearty dishes, but here, where the sun is shining all year long I don’t cook thick soups very often.. Especially borsch or schi.. but they go amazingly good during cold winter. 🙂
This looks super healthy, a wonderful tonic after all the heavy holiday food. I love all those vegetables.
You are right, it’s such a healthy dish! And tastes yum! 🙂 Thanks for stopped by, Liz! Hope to see you again!
Yum! This is my kind of meal during the cold winter months. So comforting and nourishing!
Can’t agree more. Julianna! Stew and winter is a perfect couple! 🙂
Looks comforting and warming and satisfying, perfect for a cold day! 😀
Thank you, Angie!
I know the poor would have enjoyed some meat in their pottage but it certainly sounds great just the way it is.
I believe the dish could satisfy any person who loves stews and thick soups! 😉 Thanks for the commenting, Karen!
Beautiful presentation. Lovely looking pottage.
Thanks a lot! Do you have any traditional pottage recipes, Conor? Or in Ireland you call such dishes stews?
Stews it is. I have plenty on the blog. More to follow as the winter sets in too.
Very healthy but very hearty and delicious! The spices sounds so warming and what an invite to just tuck in!
The meal is really comforting, especially for cold evenings, when you want something warm and tasty! 🙂 Thank you for the commenting, Petra!
I have yellow split peas in my pantry and almost everything else (except the celery root) so I will give your lovely, hearty soup a try.
I hope you will love it! It’s not necessary to use celery root, you can add more potatoes or carrots if desired. Cooking doesn’t get easier than that! 🙂
so much good here! Definitely soup weather–would love to add this to my repertoire. Thanks 🙂
Thank you for the attention, Liz! It’s a simple and easy-to-prepare dish, but wonderful and tasty for the cold weather! 🙂