Summary

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

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Instructions

1. Soak the peas in about 3 liters of water in a saucepan the day before.
2. Bring the water with the peas to a boil and simmer for 45 minutes.
3. 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.
4. 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.