Summary

Ingredients

• 400 g peas, reen dried
• 1 kg soup bones
• 300 g bacon, mixed
• 4 Vienna sausages
• 2 onions)
• 1 packet soup vegetables
• 300 g potato (s)
• 1 bunch parsley
• 1 bay leaf
• 2 tablespoon marjoram
• salt and pepper
• 1 ¾ liter vegetable stock
• Flour (Viennese semolina)
• Cremefine
• Balsamic vinegar

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Instructions

1. Soak the dried peas in water overnight, discard the next day.
2. Sauté the diced onions together with the soup bones in clarified butter. Then add the peas, the bacon cut into cubes, the vegetable stock, marjoram and bay leaf. Simmer for an hour, repeatedly skimming off the foam.
3. In the meantime, cut the soup vegetables and potatoes into very small cubes. Chop the parsley and cut the sausages into small pieces.
4. After one hour of cooking, add the potatoes and the soup vegetables and simmer the soup for another 30 minutes. Then remove the bones, season the soup with salt and pepper and add the wiener sausages with the parsley.
5. We prefer our pea stew to be creamier and thicker, so at the end I bind it with a little water and Viennese semolina flour and then add Cremefine.
6. You can argue about the balsamic vinegar, one likes it, the other doesn`t. I always have to leave it out with us because my Göga doesn`t like it. I love it too.