Summary

Ingredients

• 1 kg Kasseler cutlet
• 500 g peas (split peas), reen (advantae: do NOT have to be soaked!)
• 4 carrot (s), diced
• 0.5 ½ celeriac, diced
• 2 leeks, fine rings
• 500 g potato (s), diced
• 1 teaspoon marjoram, rubbed
• salt
• pepper

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Instructions

1. Simmer the Kassler meat covered with water for 90 minutes, remove and dice, add peas, carrots, celery and leek to the broth and simmer on a low (!) Heat. Just before the peas start to disintegrate, add the diced potatoes and marjoram, simmer gently for another 20 minutes. Add the meat cubes and season with salt and pepper to taste.