Summary

Ingredients

• 2 kg split peas, green, dried
• 500 g bacon cubes
• 5 vegetable onion (s), diced
• 4 liters vegetable stock
• 6 potato (s), floury
• 12 sausages
• 20 small Viennese sausages
• 3 carrot (s)
• 0.25 ¼ tuber / n celery
• 1 teaspoon salt
• 1 teaspoon pepper

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Instructions

1. First of all, it is very important that you buy dried split peas. They are easier to process than normal peas, which would have to be watered first.
2. First put the bacon cubes in the Dutch and let them out. Then add the diced onions and let these become translucent too.
3. Now cut the other vegetable ingredients into small pieces and, except for the broth and sausages, put everything in the dutch. Sweat together for 5 - 10 minutes.
4. Then deglaze everything with the broth and simmer for about 45 - 60 minutes. When the peas are soft, you can add the sausages to the pot and let them simmer for 10 minutes. Season with a little pepper and salt and the outdoor stew is ready.
5. Tip: Stick a kebab skewer into the sausages so that you don`t need a knife to cut and can eat them that way.
6. Of course, you can also make this soup in a saucepan or in the goulash cannon.