Fire Brigade Pea Stew
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g peas, dried peeled
- 1 bunch soup greens
- 250 g bacon, diced
- 4 sausages
- 2 slices Kasseler
- 1 teaspoon, heaped marjoram
- 1 teaspoon savory
- 1 tablespoon mustard
- 2 large onions
- 2 ½ liters water
- 8 teaspoon beef broth, instant
- 50 g butter
- pepper, black
- salt
- some oil
- 300 g potato (s)
- 2 bay leaves
- parsley, frozen goods
Print Recipe
Pin Recipe Instructions
- Clean, peel and cut the soup greens into small cubes. Heat some oil in a large saucepan, leave out the bacon cubes in it and sweat the chopped soup greens with it.
- In the meantime, put the peas in a colander and rinse under cold water until they stop foaming.
- When the soup greens are sweaty, add the water. Add the stock, savory, bay leaves and marjoram, then bring to the boil. Now add the peas and mustard and simmer covered for 30 minutes.
- During this time peel and dice the onions, dice the smoked pork chop and fry both in the butter in a pan. Now dice the potatoes.
- After 30 minutes add the fried onions, smoked pork and diced potatoes and simmer for another 30 minutes (watch out now, it burns slightly).
- Now add the sausage in whole or in slices as desired and simmer for another 10 minutes. Then season to taste with salt, pepper, broth and parsley.
- Please try whether the peas are overcooked, if not, leave them on the plate a little longer.
- The next day, I think the stew tastes even better. If you like, you can also use unpeeled peas, but they have to soak for 24 hours.
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