Sauerland Style Pea Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 750 g peas, (frozen) OR:
- 1 ½ can peas
- 1 teaspoon lard, (crackling lard)
- 1 bunch soup greens
- 2 packs ham, diced
- 2 teaspoons sugar
- 1 teaspoon paprika powder, mild
- 2 tablespoon stock, grained
- 1 onion (s)
- 500 g potato (s), waxy
- 150 g carrot (s)
- 0.5 teaspoon ½ paprika, hot pink
- 0.5 teaspoon ½ pepper, white
- 1 pinch (s) salt
- 5 sausages, (Mettwürstchen) or Kassler slices
- possibly sauce thickener
Print Recipe
Pin Recipe Instructions
- As a first step, clean and chop the potatoes, carrots and all of the soup vegetables and onions. Then melt the lard in a saucepan and then add the onions and fry them until translucent. Then add the ham cubes for about 3-4 minutes and then the soup vegetables. Let it sit for another 2 minutes and then add the spices and sugar and stir constantly so that nothing cakes.
- Now add the potatoes, carrots and peas and pour about 2.5 liters of water into everything and add the two tablespoons of granulated broth and put the sausages on top (but please poke them so that they give off a good taste).
- After about 30 minutes, skim off as much stock as you like and thicken a little with a little roux. If you like, you can do without the roux and mash the stew - it doesn`t spoil the taste.
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