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Spicy Wild Pea Soup

5 from 6 votes
Total Time 3 hours 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 224 kcal


  • 2 L Wild boar broth, see preparation
  • 250 g Green peas, dried, peeled
  • 1 Finely diced potatoes
  • 0,5 tbsp Grated carrots
  • 1 tbsp Parsley root finely diced
  • 100 g Smoked wild boar bacon
  • 1 Finely diced onion
  • 1 tbsp Butter
  • 1 pinch Black pepper from the mill
  • 1 pinch Herbal salt
  • 1 pinch Oregano (wild marjoram) spice
  • 5 Sausages / Bockwurst / Vienna sausages


  • You can prepare the broth for the soup beforehand: remove the meat from the wild boar bones (see last picture). I used that for a wild boar goulash. But you can also get wild boar ham bones.
  • Boil the bones with a peeled parsley root, peeled and halved onion, a bay leaf, half a teaspoon of black peppercorns in 5 liters of water and simmer covered for 3 hours (the last 20 minutes add fresh herbs of your choice).
  • Pour the wild boar broth through a sieve and, after cooling, put it in a cool place.
  • The peas are soaked in cold water and then boiled in this water and cooked covered for an hour.
  • Lightly sauté the vegetables and the onion cubes in butter, then add the bacon, the peas and the broth.
  • Bring to the boil while stirring and then simmer for about 90 minutes over low heat. Stir in between.
  • Now the wild boar bacon (I get it from a hunter friend who smokes it himself), (of course, other bacon is also possible), take it out of the soup and dice it finely and put it back in the soup.
  • Now the sausages are added to the soup and are heated with it. Then season everything with the spices, stir again and my delicious pea soup is ready. I create 2 plates with 3 sausages, my dearest eats the rest.
  • The sausages do not have to be (are only for those who are very hungry). The soup is awesome in terms of taste and a piece of bread is enough.


Serving: 100gCalories: 224kcalCarbohydrates: 5.8gProtein: 1.4gFat: 22g
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Written by John Myers

Professional Chef with 25 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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