Hessian Pea Stew with Smoked Pork
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g peas, peeled
- 3 potato (s), floury cooking
- 2 onions)
- 100 g bacon, diced
- 1 bunch soup greens (carrots, leek, celery)
- 4 slices smoked pork, boneless
- 1 ½ liter vegetable stock
- salt and pepper
- marjoram
- fat
Print Recipe
Pin Recipe Instructions
- Leave out the bacon cubes in the pot, then add a little fat, add the diced potatoes and the chopped soup vegetables and fry briefly. Add split peas (do not have to be soaked overnight) and fill up with 1 1/2 liters of vegetable stock. Cook for about 45 minutes.
- Cut the smoked pork into cubes and add after 30 minutes. When the peas are soft, the dish is ready. Season well with salt, pepper and marjoram.
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