Pea Soup with Ribs

For the broth

1. Dice an onion and fry it in a large saucepan with a little oil. Add the smoked pork ribs and fill up with enough water to cover them. Fill the peppercorns, allspice, cloves and bay leaf into a small sieve or something similar and place in the water (be careful that nothing spreads in the water). Let the whole thing cook in a closed pot for about 2 hours (the meat must be easy to remove from the bone). Remove the sieve and the ribs from the broth, remove the meat from the bone and cut into small pieces.

The deposits

1. Cut the soup greens and the potatoes into cubes, pluck the lovage leaves from the branches and chop them into small pieces (you can also use the ready-made lovage spice as an alternative) and add everything to the broth, the peas (I used frozen peas) and the marjoram add and let it simmer until all the vegetable garnishes are cooked (the spice sieve can be added for as long). You may have to add a little more water (not too much, otherwise the soup will be too thin) and salt, depending on how salty the broth has already become from the ribs. When all the ingredients are done, puree everything with a magic wand to the desired consistency. Dispose of the sieve beforehand, of course. Add the sausages and ribs and let them warm up. In the meantime, chop the parsley. If necessary, season the soup again with salt, marjoram and lovage. Just before serving, stir in the parsley, done.
2. Instead of the peas, the same method of preparation can also be used for lentils (approx. 300g plate lentils without soaking) or 2 cans of green beans (then use savory instead of lovage). Good Appetite 🙂