Pea soup with Kasselernacken

Name: Pea soup with Kasselernacken
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Onion; 1 TABLESPOON Butter or margarine; 300 g dried green peas; 600 g Kasseler neck with bone; 1 TEASPOON dried marjoram; 3 Bay leaves; 200 g Carrots; 375 g Potatoes; 1 Leek (leek; approx. 250 g); 2 Cracow sausages (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp fresh herbs

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Onion
1 TABLESPOON Butter or margarine
300 g dried green peas
600 g Kasseler neck with bone
1 TEASPOON dried marjoram
3 Bay leaves
200 g Carrots
375 g Potatoes
1 Leek (leek; approx. 250 g)
2 Cracow sausages (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp fresh herbs

Directions

1
Peel and chop the onion. Heat the fat and fry the onion in it. Deglaze with 1 1/2 litres of water. Cook peas, smoked pork neck and herbs for about 1 hour. In the meantime peel, wash and slice the carrots. Peel, wash and quarter potatoes.
2
Clean, wash and cut leek into rings. Add vegetables to the soup after about 30 minutes. Lift the smoked pork loin out of the soup and cut the meat into cubes. Cut kielbasa into slices and heat both in the soup. Season to taste with salt and pepper. Serve sprinkled with fresh herbs