ReceptnaptárErbsensuppe mit Würstchen (split pea soup with sausages)
Erbsensuppe is Germany’s national everyday dish, also known as a classic of army field kitchens and canteens. It is thick, smoky and very filling. With sausage and bread, one bowl is a complete lunch.
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Method
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- Soak the peas in water for at least 8 hours, then drain.
- Put the peas and smoked meat into a large pot, pour in the water or stock and bring to a boil; skim off the foam.
- Add the onion, bay leaf and marjoram and simmer over low heat for 45 minutes.
- Add the carrots, leek and potatoes and cook for another 25-30 minutes until everything is tender and the peas break down.
- Remove the meat, take it off the bone, chop it and return it to the soup.
- Heat the sausages in the soup for 5-8 minutes, season with salt, pepper and a few drops of vinegar.
- Sprinkle with fresh parsley and serve with dark bread.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Soaking not only shortens the cooking time but also makes the peas easier to digest.
- Add salt only at the end of cooking, as the peas soften more slowly if salted earlier.
- The soup thickens when cold; thin it with water or stock when reheating.
Frequently asked questions
Can it be made with green peas?
The traditional dish uses dried yellow split peas because of their typical flavour and texture; green peas make a lighter but different soup.
What can replace the smoked meat?
Smoked bacon, smoked sausage or, for vegetarians, smoked paprika.
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