Hearty pea soup with smoked pork

Ingredients for 4 servings:

• 1 onion(s)
• some fat for frying
• 1 ½ liters of water
• 300 g split peas, green, dried
• 600 g smoked pork with bone
• 1 tsp marjoram, dried
• 3 bay leaves
• 200 g carrot(s)
• 400 g potatoes
• 1 stalk(s) leek
• 2 sausages (Krakauer), 150 g each
• Salt and pepper, white
• Marjoram, fresh, for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

Peel and dice the onion. Heat a little fat in a large pot, sauté the onion, and then deglaze with 1 1/2 liters of water. Add the split peas, smoked pork, dried marjoram, and bay leaves and bring back to a boil. Simmer for about 1 hour. Meanwhile, trim, wash, and slice the carrots. Peel, wash, and quarter the potatoes. Trim, wash, and slice the leek. Add the vegetables to the soup after about 30 minutes. Remove the smoked pork from the soup. Remove the meat from the bone and cut into cubes. Slice the Krakow sausages. Add both to the soup. Season with salt and pepper and garnish with fresh marjoram.