Russian Pea and Barley Soup

This thick and warming soup, Grochowka, makes a substantial appetizer, or it may be served as a meal in its own right, eaten with hot crusty bread.

Ingredients:
225 gr (8 oz) (1¼ cups) yellow split peas, rinsed in cold water
25 gr (1 oz) (¼ cup) pearl barley, rinsed in cold water
1.75 litres (3 pints) (7½ cups) vegetable or ham stock
50 gr (2 oz) smoked streaky (fatty) bacon, cubed
25 gr (1 oz) (2 tbsp) butter
1 onion, finely chopped
2 garlic cloves, crushed
225 gr (8 oz) celeriac, cubed
15 ml (1 tbsp) roughly chopped fresh marjoram
salt and ground black pepper
bread, to serve

Directions:
Put the peas and barley in a bowl, cover with plenty of water and leave to soak overnight.
The next day, drain and rinse the peas and barley. Put them in a large pan, pour in the stock and bring to the boil. Turn down the heat and simmer gently for 40 minutes.
Dry fry the bacon cubes in a frying pan for 5 minutes, or until well browned and crispy. Remove from the pan with a slotted spoon, leaving the fat behind, and set aside.
Add the butter to the frying pan, add the onion and garlic and cook gently for 5 minutes. Add the celeriac and cook for a further 5 minutes, or until the onion is just starting to colour.
Add the softened vegetables and bacon to the pan of stock, peas and barley. Season lightly with salt and pepper, then cover and simmer for 20 minutes, or until the soup is thick. Stir in the marjoram, add extra black pepper to taste and serve with bread.