Summary

Ingredients

• 250 g pork (pork belly), cured, rouhly diced
• 2 ½ liters water, plus water for pre-cooking the meat
• 500 g peas, dried, soaked overniht
• 4 onion (s), roughly diced
• 2 leeks, cut into thick rings
• 4 carrot (s), roughly diced
• 4 stalks celery, roughly sliced
• 1 apple, peeled, cored, roughly diced
• 1 tablespoon cane sugar
• 1 bunch herbs (bouquet garni)
• 6 sausages, sliced (variety according to taste)
• 25 g butter
• salt
• Pepper from the grinder
• Celery-green, for garnish

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Instructions

1. Put the meat cubes in a saucepan and cover with cold water. Bring to a boil over low heat, then drain. Drain the meat well, return it to the saucepan and add 2.5 liters of water.
2. Drain and rinse the peas. Then add the onion, leek, carrots, celery, apple, sugar and the bouquet garni to the pork, bring to the boil. Then skim off the foam on the surface. Now reduce the heat, cover the saucepan and let the soup simmer for 2 hours, stirring occasionally.
3. When the cooking time is finished, fish out the bouquet garni, stir in the butter and add the chopped sausages. Season the finished soup with salt and pepper and reheat it well. Garnish the soup in the plates with celery greens.
4. Nutritional values:
5. E 32g
6. KH 69
7. BE approx. 6
8. Sugar 17g
9. Fat 25g, of which saturated 5g