Summary

Ingredients

• 1 ½ liter meat broth
• 200 g peas (dried split peas)
• 300 g bacon, mixed
• 250 g potato (s)
• 1 leek
• 1 carrot (s)
• 1 onion (s)
• 50 g celery
• 1 pinch pepper
• 1 teaspoon marjoram
• 400 g black puddin
• butter

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Instructions

1. Soak the peas the night before. Clean, wash and cut the vegetables. Cut the bacon and potatoes into cubes. Then let the peas cook in the broth for about 45 minutes. Then add all the other ingredients, except for the bacon and onions, and cook for another 10 minutes.
2. In the meantime, fry the onions and bacon and add to the soup. Also black pudding, fried either cold or hot in butter.