Vierländer pea soup, hearty

Ingredients for 6 servings:

• 500 g peas (green dried split peas)
• 1 bunch of soup vegetables, fresh
• 500 g pork (pork belly), in one piece
• 6 sausages (Wiener)
• salt and pepper
• 2 ½ liters of water

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Soak the peas in about 2.5 liters of water for about 1 hour (you can skip this if using split peas) and bring to a boil with the soaking water. Add the pork belly and cook for about 3 minutes. Skim off any foam that forms. Now add salt and about 1 level teaspoon of the chopped vegetables (celery, roots, leeks). Wash the celery greens and cook them whole, so that they can be removed after about 30 minutes. Now simmer the soup on the lowest heat for about 2 hours, keeping a watchful eye on it and stirring frequently. Make sure the soup doesn’t stick or become too thick; add more water if necessary. As soon as the peas are almost completely cooked, remove the meat and cut into cubes. Slice the sausages and add them. Season to taste with pepper (a little more can be added if desired) and salt. Tip: Avoid smoked meats (bacon, smoked pork, etc.), which is what gives this soup its flavor. Be sure to use fresh vegetables. Season the soup after adding the sausages, as these add extra flavor. If the stew is a bit too thick the next day, simply add a little water; it won’t affect the flavor. The soup freezes perfectly.