Especially in the cold season, people like hearty soups and stews. The classic pea soup fits perfectly here. A simple recipe that can also taste really good with small, sophisticated modifications. Whether as a starter or a complete meal, a classic pea soup takes some time but is not very time-consuming and still very tasty.
Ingredients for 4-6 people
- 400 g dried unpeeled green peas
- 1 spring onion or regular onion
- 1 – 2 bunches of soup greens (carrot, celery, leek)
- 600 g potatoes (preferably floury)
- 6 Viennese sausages or 600 g Kasslernecken
- ½ bunch parsley
- ½ tsp dried marjoram
- 1-2 tbsp clear broth
- 1 bay leaf
- 1 tbsp oil
- 1 – 2 fine unboiled sausages (approx. 200 g)
- 2 slices of toast bread
- 1-2 tbsp butter
- salt, pepper, and sugar
Side dishes
Hearty farmhouse bread or rye rolls
Preparation or preparation
- Wash the peas and soak them in 1 liter of cold water overnight.
- Clean the spring onion and cut it into small, fine rings (cut the onion into small pieces). Clean, wash and chop the soup greens. Peel the potatoes, wash and cut them into small cubes. Wash meat and parsley.
- Boil the peas together with the soaking water, 1 l water, broth, bay leaves, spring onions or onions, half each of the vegetables, potatoes, and parsley, and add the marjoram completely.
- Now add the Kasseler and let it simmer covered for about 2 – 2 ½ hours. Take the Kasseler out of the soup after about 1 ½ hour and let the other ingredients continue to simmer.
- If you want to use wieners as a meat garnish, simply add the sausages to the 15 simmer.
- After another 30 minutes, add the potatoes that were previously laid out separately and the remaining vegetables to the soup and let them cook.
- Heat the oil. Press the meat mixture from the bratwurst into small dumplings in the hot oil. Fry well on all sides for about 5 minutes, then remove. Dice the toast. Heat the butter in the frying fat and toast the toast in it until golden brown. Take out and set aside.
- Finely chop the remaining parsley. Season the soup with 1 pinch of sugar, salt, and pepper. Remove the Kassler from the bone and dice. Add the meatballs to the soup and serve.
- Scatter the bread cubes and parsley on top.
Useful additional knowledge
If you want to go faster, you can also use frozen peas, which saves you from having to soak them. If you don’t like Kassler or bratwurst, you can also vary it with wieners or meat sausage or, of course, you can enjoy the soup without any meat at all. And if you don’t like it so chunky, puree the soup and then add meat or sausages. For a quick version, you can also replace the soup vegetables with frozen soup vegetables. A dab of sour cream or crème fraîche gives the dish a finer note. As with almost all hearty soups, the same applies to the classic pea soup: it usually tastes better warmed up!
