Traditional German Split Pea Soup
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6 people
Traditional German Split Pea Soup
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The Split Pea Soup will nourish your body and soul. This thick soup is full of flavour. The fried onion and bacon add roasting aromas. The legumes and vegetables are healthy and filling.
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Ingredients
- 2 tbsp vegetable oil
- 1 onion
- 200 g smoked ham or bacon cubes
- 500 g dry split peas yellow or green
- 2 l water
- 1 bey leaf
- 500 g soup vegetables 3-4 carrots, 1/4 celery root, parsley root, leek
- 300 g waxy potatoes
- 1 tbsp white wine vinegar
- 2 tbsp mustard
- salt
- 6 parboiled sausages Wiener, Frankfurter
- 2 tbsp parsley
Instructions
- Soaking dry peas in water overnight cuts the cooking time. You can decide whether to soak them before cooking or cook them immediately. I soaked my green peas for 3 hours before cooking and cooked them for 2 hours.
- Preheat the oil in a large pot.
- Chop the onion and fry it until translucent.
- Add the bacon cubes and fry it for another 2 minutes.
- Add drained green peas, water, and bay leaf to the soup. Please bring it to a boil, cover it with a lid, turn the heat to medium-low and let the soup simmer.
- Thirty minutes before the cooking time is finished, add the vegetables and let them cook with other goodies!
- Ten minutes before the cooking time is finished, warm up the parboiled sausages in the soup (or in a separate pot - it doesn't matter). Chop the herbs for serving.
- Take out the bay leaf and the sausages. Season the soup with mustard, vinegar and salt.
- Slice the sausage.
- Pour the soup into soup plates. Add a few pieces of the sausage and sprinkle parsley on the top.
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