Summary

Ingredients

• 1 onion (s)
• 1 tablespoon butter
• 300 g peas (split peas), reen, dried
• 600 g smoked pork chop on the bone
• 1 teaspoon marjoram, dried
• 3 bay leaves
• 200 g carrot (s)
• 400 g potato (s)
• 1 leek
• 2 sausages (Krakauer), 150 g each
• salt
• Pepper, whiter
• Marjoram, fresh, for garnish
• 1 ½ liters water
• a little fat

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Instructions

1. Peel and dice the onion. Heat some fat in a large saucepan, sauté the onion in it and then deglaze with 1 1/2 liters of water. Add peas, smoked pork, dried marjoram and bay leaves and bring to the boil. Let everything simmer for another hour.
2. In the meantime, clean, wash and slice the carrots. Peel, wash and quarter the potatoes. Clean and wash the leek and cut into rings. Add the vegetables to the soup after about 30 minutes. Lift Kassler out of the soup. Remove the meat from the bone and cut into cubes. Cut the Krakauer into slices. Put both in the soup. Season with salt and pepper and garnish with fresh marjoram.