Summary

Ingredients

• 250 g peas (reen split peas), dried
• 1 bunch soup greens
• 2 large potatoes, floury cooking
• 2 stalks celery (to taste, otherwise leave out)
• 1 onion (s)
• 150 g bacon (if you like it lower in fat, use diced cured ham)
• 4 sausages (Viennese), crisp
• 1 liter broth
• 1 tablespoon mustard, sweet
• 1 tablespoon vinegar (white wine vinegar)
• 2 dashes liquid sweetener (or some sugar)
• 1 teaspoon marjoram and parsley
• salt and pepper
• some olive oil or rapeseed oil
• 1 onion (s), red (to taste)
• possibly water

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Instructions

1. Split peas don`t have to soak!
2. First clean the soup greens and chop the celery tuber and carrot as finely as possible (ideally in a food processor or similar). Cut the leek into rings. Cut the celery stalks into small pieces. Chop the parsley into small pieces. Peel and dice the potatoes. Cut the bacon into small pieces.
3. First leave the bacon crispy in a large saucepan and sauté the onion. If necessary, add a little oil (when using Kat ham), otherwise the fat from the bacon should be sufficient. Then add the vegetables, braise them briefly, then add the peas and also sweat briefly. Then add the broth. When the soup boils, put the lid on and the stove smaller so that it can simmer without burning. The cooking time is now 1-1.5 hours, depending on how firm you want it to be. Stir every now and then, more often towards the end so that it doesn`t burn.
4. After 1.5 hours the peas have completely disintegrated and you have a completely creamy consistency. If necessary, add a little more water in between / at the end. The potatoes should be added approx. 20 minutes before the end of the intended cooking time. If you are vitamin-conscious and really finely chop it, you can only add the celery and carrots at this point.
5. About 5 minutes before the end of the cooking time, add the sausage, parsley and marjoram, season sweet and sour (with mustard, vinegar and sweetener), round off with salt and pepper.
6. To serve, sprinkle with a little chopped red onion and a little parsley, served with rustic grain bread or rolls. Eat for two and the rest the next day, because then it tastes even better.