Bernese Fair Soup

Autumn is the time for fun fairs! The city of Bern has been famous for its fairs since its foundation by the Duke of Zeringen Berthold V. Bazaars and fairs on weekends attract many citizens of all ages. In addition to the pleasure of shopping, visitors to the metropolitan fairs enjoy the rich Bernese fair soup.

Ingredients

• peas 100 g
• boiled-smoked bacon 200 g
• pork legs 300 g
• meat broth 2 l
• potatoes 250 g
• leeks 60 g
• celery root 60 g
• carrots 60 g
• onions 60 g
• chives (chopped) 8 tbsp
• butter 40 g
• bay leaf 1 pc.
• dried thyme 1 pinch
• salt to taste g
• ground black pepper to taste g

Directions

1. Sort the peas and rinse in several waters, then soak for several hours in a double volume of water. I left the peas overnight. Then drain the water, rinse the peas again.
2. The vegetable component of the soup: potatoes, leeks, root celery, carrots, onions and chives (I have green onion feathers).
3. The meat component of the soup: smoked bacon and pork leg.
4. Cut the onions, carrots and celery root into equal small cubes. Cut the white part of the leek into half rings.
5. Heat the butter in a frying pan and fry the vegetables lightly.
6. Transfer the fried vegetables to a saucepan.
7. Add peas, leg of pork (I cut it in the middle), bacon, bay leaf and a pinch of thyme. Pour meat broth into a saucepan, let it boil and then simmer over medium heat, covered for 1 hour.
8. Cut the potatoes into small cubes, add to the soup and cook until tender for another 15 minutes. Add salt and pepper to taste.
9. I took the pork leg out of the soup, cut it into pieces, removed the bones that had fallen out and returned the meat to the pan.
10. Pour the prepared soup into bowls, sprinkle with chopped green onions. Serve the soup hot.