Sauerland-style pea soup

Ingredients for 6 servings:

• 750 g peas, frozen or 1.5 small cans of peas
• 1 tsp crackling lard
• 1 bunch of soup vegetables
• 2 packs of ham cubes
• 2 tsp sugar
• 1 tsp sweet paprika powder
• 2 tbsp stock powder
• 1 onion(s)
• 500 g potatoes, waxy
• 150 g carrot(s)
• ½ tsp paprika powder, hot
• ½ tsp white pepper
• 1 pinch of salt
• 5 Mettwurst or Kasseler slices
• possibly sauce thickener

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

First, clean and finely chop the potatoes, carrots, all the soup vegetables, and onions. Melt the lard in a saucepan, then add the onions and fry until translucent. Add the diced ham for about 3-4 minutes, followed by the soup vegetables. Let these simmer for about another 2 minutes, then add the spices and sugar, stirring constantly to prevent sticking. Now add the potatoes, carrots, and peas. Pour in about 2.5 liters of water, add the two tablespoons of stock powder, and place the sausages on top (please pierce them so they release plenty of flavor). After about 30 minutes, skim off as much stock as you like and thicken with a little roux. Tip: If you like, you can skip the roux and mash the stew – it doesn’t affect the flavor at all.