Summary

Ingredients

• 500 g split peas
• 100 g celeriac
• 100 g carrot (s)
• 1 leek
• 2 medium onion (s)
• 300 g potatoes, floury boilin
• 100 g pork belly, smoked
• 20 g lard
• 1 teaspoon, heaped marjoram
• 2 stalks parsley
• 2 liters water
• 8 teaspoons, heaped vegetable broth, granulated (slightly heaped teaspoons)
• Salt and pepper, whiter

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Instructions

1. Melt the lard in the saucepan on a low heat. Add the chopped pork belly and leave it out slightly. Then sauté the finely chopped onions until they are translucent. Add diced carrots, celery and chopped leek. Turn up the temperature and sauté everything briefly while stirring. Not too long, otherwise there is a risk of burns.
2. Add a liter of water and stir everything. Now add the peas while stirring and then the rest of the water. Bring everything to a boil. Then add the vegetable stock (1 teaspoon per 1/4 liter) and marjoram. Let it simmer on a low setting.
3. After about 20 minutes add the diced potatoes and let everything simmer for another 40 minutes. Stir more often so that nothing sticks, especially important in the last third.
4. Season with white pepper and a little salt. Stir in chopped parsley, feddisch.
5. The percentage of pork belly can be increased to approx. 200 g as you like.
6. Of course, you can also use unpeeled peas, but they have to be soaked for about 12 hours beforehand. Another disadvantage is the pea shells in the stew, which trigger increased intestinal activity in some people.