Summary

Ingredients

• 250 g peas, reen, unpeeled, whole
• 100 g parsley - root
• 250 g carrot (s)
• 200 g potato (s)
• 75 g bacon, diced, lean or mixed
• 1 onion (s)
• 1 teaspoon mustard
• 3 tablespoon vinegar
• Vegetable broth, instant
• salt and pepper
• 4 piece (s) sausage, (Viennese sausages)

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Instructions

1. Soak the peas in 1 liter of water overnight. The next day, bring to the boil in the soaking water and simmer for about 1 1/2 hours. Clean the potatoes and root vegetables and cut into bite-sized pieces (not too small). Add to the peas and season with vegetable stock and salt. No salt should be added beforehand, otherwise the peas will not become soft. Let simmer for another 30 minutes.
2. In the meantime, fry the bacon cubes and let the chopped onion turn golden yellow in it. Cut the wiener sausages into slices and add to the pea soup together with the bacon and onion mixture. Add more water if necessary.
3. Add mustard and vinegar and season again with broth, salt and pepper. Those who like vinegar can definitely increase the amount.
4. Serve with a hearty farmer`s bread.