Pea soup with smoked pork and sausages for preserving

Ingredients for 18 servings:

• 1,000 g peas (shelled peas), green or yellow, dried
• 700 g carrot(s)
• 5 onions, chopped
• 1,000 g smoked pork, with bone
• 2 stalk(s) leek, cut into thin rings
• 1 m.-large celeriac, cut into small cubes
• 1,000 g potatoes, diced
• 4 tsp marjoram, dried
• 8 bay leaves
• 5,000 ml vegetable broth
• 7 sausages (Krakauer)
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours; Total time approx. 4 hours

Heat a little fat in a large pot, sauté the onion, then add the garlic and sauté for 30 seconds. Add the smoked pork to the pot and sear briefly on all sides. Top up with hot stock. Add the peas, marjoram, and bay leaves and bring to a boil. Simmer for 30 minutes. Meanwhile, trim and wash the carrots, quarter them lengthwise, and then slice them. Peel and wash the potatoes and dice them. Trim and wash the leek and slice it into rings. Finely dice the celery. After 30 minutes, add the vegetables to the soup and simmer for another 15 minutes. Slice the Krakauer, add it to the soup, and simmer everything for another 15 minutes. After one hour of cooking, remove the smoked pork from the soup. Remove the meat from the bone and dice it. Return the smoked pork to the pot. Remove the bay leaves. Season with salt and pepper. Remove from the heat, fill into jars, and begin to preserve. To do this, fill a roasting pan with water and cook the jars in the oven at 160°C until bubbles appear, then turn off the heat. This quantity makes approximately 9 one-liter jars. Chef’s recipe note on May 2, 2019 regarding preserving – For oven preserving, we recommend the following temperatures and times: Fill a roasting pan 2 cm high with hot water. Place jars – preferably of the same size – on top. Place in the lowest oven rack. The jars must not touch each other or the oven walls. Set the oven to 175°C (top and bottom heat). Maintain this temperature until air bubbles appear in the jar. Reduce the oven to 150°C and leave at this temperature for 90 minutes. Then turn off the oven and leave the jars in the closed oven for another 30 minutes. – For preserving in a preserving kettle, we recommend the following temperatures and times: 90 minutes at 100°C – time is calculated from the time the temperature is reached. The source for both methods is the Weck preserving book.