Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 3 cubes meat stock
- 2 liters water
- 1 pork rib
- 1 sausage
- 375 g peas, reen, peeled
- 1 bunch soup vegetables
- 3 large potatoes, floury cooking
- 1 tablespoon parsley, chopped
- Maggi, optional
Print Recipe
Pin Recipe Instructions
- Dissolve the stock cubes in the water. Wash the ribs under running water and pat them dry. Pierce the sausages several times with a fork. Add the peas, ribs and sausages to the broth and bring to the boil. Skim and simmer for about 45 minutes.
- Clean the soup vegetables and cut into small pieces. Peel the potatoes and dice them too. Add both ingredients to the soup, bring to the boil briefly and simmer the soup for another 30 minutes.
- Remove the ribs and sausages and cut them into small pieces. Put the sausages back into the soup and puree them. Add the meat and parsley. If the soup is not spicy enough, add a little Maggi.
- Serve with sausages and farmer`s bread. Tastes best after reheating it several times!
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below