Pea Stew with Debreciner Sausages and Leaf Spinach
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 5 mins |
| Total Time | 1 hr 1 min |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bunch soup greens
- 5 medium potato (s)
- 100 g spinach leaves, frozen
- 150 g ham, diced
- 1 tablespoon lard
- 8 sausages (Debreciner)
- 500 g peas, reen, dried, unpeeled
- 2 cubes broth
- 3 liters water
- 1 pinch (s) marjoram
- 1 pinch (s) salt and pepper
Print Recipe
Pin Recipe Instructions
- Soak the peas in about 3 liters of water in a saucepan the day before.
- Bring the water with the peas to a boil and simmer for 45 minutes.
- Cut the soup greens and potatoes into small pieces and add with the spinach leaves and stock cubes, simmer everything together for another 20 minutes.
- Fry the ham cubes in lard and add to the soup with the lard. Season the pea stew with pepper, salt and marjoram. Heat the Debreciner sausages in a saucepan with water.
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