Summary

Ingredients

• 2 medium onion (s)
• 125 g bacon, mixed, smoked
• 1 tablespoon oil
• 1 ½ liters water
• 250 g peas (peeled), reen
• 250 g potato (s)
• 1 bunch soup greens
• 3 tablespoon vegetable stock, instant
• 4 sausages, Viennese
• 1 bunch parsley
• 0.5 ½ bunch chives
• salt
• Black pepper

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Instructions

1. Dice the onions. Cut the bacon into strips. Heat the oil in a saucepan and leave the bacon in it until crispy. Add onions and sauté. Add the peas and 1.5 liters of water. Bring to the boil and cook covered over medium heat for about 1 hour. Remove foam from time to time.
2. Peel the potatoes and cut into cubes. Clean and wash soup vegetables. Cut the carrots and leek into slices, dice the celery. Add vegetables, potatoes and vegetable stock to the soup after about 40 minutes of cooking.
3. Slice the sausages and add them to the soup 10 minutes before the end of the cooking time. Wash the herbs and pat dry. Chop the parsley, cut the chives into small rolls. Season the soup with salt and pepper. Serve sprinkled with the herbs.