in Soup Recipes

Pea stew with Debrecin sausages and leaf spinach

updated

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Ingredients for 4 servings:

  • 1 bunch of soup vegetables
  • 5 m.-sized potatoes
  • 100 g leaf spinach, frozen
  • 150 g diced ham
  • 1 tbsp lard
  • 8 sausages (Debreciner)
  • 500 g peas, green, dried, unpeeled
  • 2 cubes of stock
  • 3 liters of water
  • 1 pinch of marjoram
  • 1 pinch(s) of salt and pepper

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 day 1 hour 35 minutes

Soak the peas in about 3 liters of water in a pot the day before. Bring the water and peas to a boil and simmer for 45 minutes. Chop the soup vegetables and potatoes and add them along with the spinach leaves and stock cubes. Simmer everything together for another 20 minutes. Brown the ham cubes in lard and add them to the soup along with the lard. Season the pea stew with pepper, salt, and marjoram. Heat the Debrecen sausages in a pot of water.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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