Saarland pea soup

Ingredients for 4 servings:

• 250 g peas, dried (peeled)
• 1 bunch of soup vegetables
• 1 small onion(s)
• 1 liter meat broth
• 5 m.-sized potatoes
• 1 tsp marjoram
• 2 slice(s) bacon (smoked belly bacon)
• 4 sausages (Mettwurst)
• 250 g sauerkraut, fresh
• salt and pepper
• Water
• some bacon, grease

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with sauerkraut and mettwurst

Soak the peas the day before in plenty of water, about twice as much as the peas. Place the peas and the soaking water in a sufficiently large pot, along with the finely chopped soup vegetables, the onion, and a little salt. Simmer for 30-45 minutes until the peas are tender. Cut the potatoes into small cubes and cook in salted water until tender. Once the peas are tender, top up with meat broth, add the potatoes, and finish with the bacon. Simmer for another 10 minutes. Then remove the bacon and puree the soup. Cook the sauerkraut separately with a little bacon and water. Cook the sausages separately too. To serve: Cut the sausages into small pieces on the plate and add some sauerkraut and soup. The bacon can also be eaten with the soup as you like, whole or in small cubes.